The Best Grilled Cheese

Berry Smoothie

Berry Smoothie

INGREDIENTS
1 banana
1 cup of plain non-fat yogurt or vanilla yogurt
1 cup frozen raspberries
1/2 cup pomegranate juice
OPTIONAL
up to 1 cup raspberries, blackberries, or strawberries

INSTRUCTIONS
Place all ingredients in blender. If looks to thin add more berries if looks to thick add more juice. Enjoy

Peppermint Party Pie

Peppermint Party Pie is a delicious dessert that will make the best Christmas Eve dessert or just a fun pie anytime.

INGREDIENTS
1 Chocolate gram cracker pie crust
1 pint vanilla ice cream softened
4 oz semi sweet chocolate chips
5 crushed candy canes
1 tbs salted butter
1/2 cup Heavy whipping cream
1/4 cup packed brown sugar
2 tsp peppermint extract
1 can whipped toppings

INSTRUCTIONS
1. Take the vanilla ice cream and mix in peppermint extract. Place in in your pie crust. Carefully smooth out your ice cream with a rubber spatula or butter knife. Freeze pie for 2 hours or in till frozen. 2. Take chocolate chips and melt in microwave. Then heat whipping cream in a sauce pan with the chocolate chips.Stir in till smooth. Next add butter and brown sugar in till dissolved. Let cool. 3. When pie is frozen pour melted chocolate mix and pour over ice cream. Freeze fo 1 hr. Finally take out your pie and add crushed candy caned and whipped toppings. Place freely on pie. Enjoy!

The Best Grilled Cheese

So for our first recipe we will be doing something we like to call The best Grilled Cheese. We make it with two kinds of cheeses, one: Tillamock Vintage White Extra Sharp Cheddar Cheese, two: Tillamock Medium Cheddar Cheese. I like them both because the first cheese is my, Bella’s, prime time favorite cheese. I think it gives the grilled cheese that little touch that makes you want more. I also like the second one because it does not have as much flavor so it tones down the first cheese but it also is a grilled cheese classic. For the bread I use my favorite, Snake River Valley Potato Bread. All of these ingredients make The Best Grilled Cheese.

INGREDIENTS

1/8 cup Tillamock Vintage White Extra Sharp Cheddar Cheese
1/8 cup Tillamock Medium Cheddar Cheese
2 pieces of Snake River Valley Potato Bread
1 teaspoon butter

TOOLS
1 large skillet
1 cheese grater
1 Pancake Turner
1 cutting board

INSTRUCTIONS
1. Warm up pan on medium heat. Grate both cheeses and set aside. Butter one side of one piece bread and set aside. Sprinkle both cheeses on other piece of bread. Put sandwich together and turn over before putting on pan. Flip so the butter side in on the bottom. Place gently on pan. 2. If you do not hear a sizzle then you will have to keep on pan longer. Butter other side of bread while on pan. Check often to see if the bottom is ready. If you heard a sizzle when you put it on it will cook fast. Turn with pancake turner when bottom is lightly golden. Repeat with other side. 3. Turn off heat and place with sandwich on plate. Put in microwave for 10-20 seconds according to how much the cheese is melted. Take out of microwave cut in half and serve.

Spaghetti with Garlic Butter Sauce

Spaghetti is our favorite Italian food. But a secret family recipe makes it even better. For this recipe we sauteed a little butter and garlic with a pinch a basil and salt. We drizzled it over fresh Spaghetti and Mama Mia, it was good.

INGREDIENTS
Spaghetti
2 tablespoons of salted butter
1/4 teaspoon of salt plus more for pasta
1 clove minced garlic
1 teaspoon fresh basil
Boiled water

TOOLS
1 large pot
1 wooden spoon
1 small spatula
1 small cutting board
1 knife
1 skillet

INSTRUCTIONS
1. Place pot on stove and fill with water. Turn to high. Let boil. Place skillet on stove and turn to low heat. Place half of the butter on the skillet and let melt. Mince garlic over skillet and mix with small spatula. 2. Sprinkle some salt over the water. Once water is at a rapid boil put in spaghetti. Cut basil and place in butter garlic mix. Stir with small spatula. Add salt then turn off heat and set aside. 3. Stir the spaghetti often. When finished strain and put in bowl (bowls) and drizzle Garlic Butter sauce over spaghetti.

Mini Quiche

For these Miniature Quiches we just took pie crust with anything savory like spinach, bacon, or cheese. They are warm and soft and they make you hungry just thinking about them.

INGREDIENTS
1 pack of your favorite pie crust
any amount of savory foods (i suggest the ones above)
4 eggs
3 sprinkles pepper
1/4 teaspoons of salt
1/2 cream
1/3 whole milk
1/2 teaspoon dijon mustard

TOOLS
2 muffin trays
1 fork

INSTRUCTIONS
1. Make your favorite pie crust recipe following the directions on the back. Preheat the oven 350 degrees. Then make squares the size above. Then flatten them out so it looks like the picture below. Then place in the muffin tin. Repeat in till muffin tin is full. When both tins are full take a fork and stab the dough in the tins two or three times. When done it should look like the picture above. Place in oven for about 5-7 min. 2. Get out the savory ingredients. If you want bacon cook regularly then cut up into super tiny pieces. If you want cheese now would be the time to grade it. If you want spinach, cut it. Take out eggs and pepper and whisk together. Take out muffin tin. Place the savory ingredients and place a small amount in each mini quiche. Take egg mix and pour over each mini quiche. Place in oven again for about 2-3 min. 3. Take out and enjoy.

Salad with Homemade Croutons and Pumpkin Seeds

So for this salad we made an quick and easy salad dressing with Homemade croutons and pumpkin seeds. Just something you can easyly slap on with romaine and your ready to go. Although it is easy it is also delicous.

DRESSING

1/4 cup whole milk
1 Tablespoon Dijon Mustard
1 Tablespoon Olive Oil
1/4 teaspoon salt
2 sprinkles pepper

CROUTONS

5 pieces white bread
2 Tablespoons Olive Oil
1 teaspoon salt
5 sprinkles pepper

PUMPKIN SEEDS

2 Handfuls of pumpkin seeds
1 Tablespoon Olive Oil
1 teaspoon salt
2 sprinkles pepper

TOOLS

2 cookie trays
1 pair of tongs
1 whisk

INSTRUCTIONS
1. Preheat oven to 350 degress. First whisk the salad dressing ingredients together and set aside. It should look like the picture above. Cut the pieces into small squares. Place on one cookie tray drizzle olive oil and salt and pepper. Place in oven. 2. Place pumpkin seeds in strainer and wash. Dry and place on other cookie tray. Repeat Crouton seasoning steps. Keep in oven till both lightley golden take out and turn over. Place in over for a couple more minutes. 3. Cut some romaine and drizzle dressing over the lettuce. Sprinkle croutons and pumpkin seeds over salad.

Teddy Grahams Swimming in a Pool with Debris from an Andesitic Volcanic Eruption

We know the name might be hard but baking the brownies is not. This recipe is from one of my many cousins and a friend. When they made them we did not have access to and oven so we actually fried them like eggs. We know it sounds weird but trust us it is all good in the end!

INGREDIENTS
1 cup teddy grahams (plus more for top)
1/4 cup crushed Oreos (plus more for top)
1 packet of brownie mix
1/2 carton mint chocolate

TOOLS
1 skillet (if frying)
1 brownie pan

INSTRUCTIONS
1. Crush Oreos and teddy grahams and place in bottom of brownie pan. Follow directions on back of brownie box. If frying place in skillet if not frying place in oven for desired time. 2. Place ice cream on top of Oreo base. When brownies are done place on top of ice cream. 3. Place another layer of ice cream on top of brownie mix. Add oreos and teddy bears freely. Refridgerate in till ready to serve.