Mrs. Amici’s Chocolate Chip Cookies ½ cup butter 1 ¼ cups flour (all-purpose or whole-wheat¼ cup granulated sugar ½ tsp baking soda¼ cup light brown sugar ½ tsp salt1 large egg 6oz semi-sweet chocolate chips½ tsp vanilla

Preheat oven to 375 degrees. 1. Thoroughly cream together margarine, sugars, and vanilla. 2. In a separate bowl, combine the flour, baking soda and salt. Add egg and beat well until creamy. Using a wooden spoon, gradually beat into creamed mixture. 3. Lastly, stir in the chocolate chips. Using a spoon, scoop out dough onto an ungreased cookie sheet. 4. Bake 8 minutes or only until peak is beginning to brown. Cool 10 minutes, then place on waxed paper to cool, 20 minutes before serving.

DAY 1:

Two Students (one measure________________ one cream ____________________): 1. Measure butter, granulated sugar, brown sugar, and vanilla in a bowl. Cream them together with an electric hand mixer.

Two Students: (one measure flout _________one measure baking soda & salt_________)2. In a separate bowl, mix the flour, baking soda, and salt.

One Student_________________:3. Get an egg add it to the creamed mixture from step 1 and cream.

Two students (one spoon into bowl ______________one cream____________):4. With an electric hand mixer, gradually beat flour mixture into creamed mixture.

One Student_______________:5. Lastly, when all ingredients are mixed stir in the chocolate chips with a rubber

scrapper.

One Student_____________:6. Get a container and container lid, place a piece of masking tape with your period and

kitchen number written on it, on the plastic wrap

All Students:7. Wash and dry all utensils. Wipe off your kitchen counter with a wet paper towel and then with a disinfectant wipe. Put used towels in the wash bin.

DAY 2: ALL STUDENTS(One Student________________________)1. Preheat oven to 375 degrees.

(One Student ________________________)2. Get the dough from the refrigerator and bring it to your kitchen.

(All students make a few)3. Using a spoon, form the dough into 1 inch circles (golf ball size).

(All students)4. Place them on an ungreased cookie sheet 2 inches apart.

(One Student put in the oven________________ One Student take out ______________)5. Bake 8-10 minutes or only until they are beginning to brown. Remove from oven.

(Two Students________________________________________)6. Cool about 10 minutes on cooling rack.

All Students:7. Wash and dry all utensils. Wipe off your kitchen counter with a wet paper towel and then with a disinfectant wipe. Put used towels in the wash bin.

BreakfastWhole Wheat French Toast

3 egg, slightly beaten¾ c. skim milk1 tsp vanilla extract¼ tsp ground cinnamon1/8 tsp nutmeg8 slices of whole wheat bread1-2 tbsp butter

One student___________________1. In a shallow bowl beat eggs for about 30 seconds.

(Two students measure ______________________one beat_____________)2. In a the same shallow bowl beat together milk, vanilla, cinnamon, and nutmeg

with a whisk.

Each student cooks their own French Toast3. Put a ½ Tbsp of butter in skillet

4. Dip bread in egg mixture coating both sides lightly (about 3 seconds each).

5. Cook bread in skillet for 3 minutes on each side or until golden brown. You may need to add another ½ Tbsp more butter after cooking your slice.

6. Serve with a small amount of syrup.

BreakfastChocolate Banana Oatmeal

Ingredients

1 cup milkPinch of salt½ cup old-fashioned rolled oats½ small banana, mashed1 tbsp chocolate-hazelnut spread OR1 tbsp chocolate chips, melted

Overnight Directions1. In your bowl mash the ½ of banana.2. Combine 1/2 cup old-fashioned rolled oats with ½ cup milk and a pinch of salt in your bowl. 3. Cover and refrigerate overnight. 4. In the morning, heat up about 45 second sin the microwave or eat cold.5. Top with chocolate-hazelnut spread or melted chocolate chips.

***You can add any other fruits, fruit combinations, peanut butter, nuts, yogurt, and many other foods for your quick and easy morning meal***

Microwave Apple Crisp (1 serving)

1 serving

½ tart apple, peeled & sliced 2 T all-purpose flour2 T quick-cooking oats2 T brown sugar2 T butterDash ground cinnamonDash ground nutmeg½ cup ice cream

1 Serving1. Wash apple, then peel and slice apples into wedges.

2. Melt butter in your bowl.

3. Stir flour, oats, brown sugar, butter, cinnamon, and nutmeg in your bowl until crumbly.

4. Put your apples in a microwave safe bowl and stir them around with the mixture.

5. Cook at 2 ½ - 3 minutes, until apples are tender. Let stand 1-2 minutes.

INFUSED WATERStrawberry-Cucumber Water 8oz. Strawberries1 English Cucuber2 qts Water (or half Seltzer)

Directions Thinly slice strawberries and cucumbers.Place 8 ounces stemmed and thinly sliced strawberries and 1/2 thinly sliced English cucumber in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh strawberries and cucumber slices for garnish, ice, and use within 2 days

Raspberry-Orange Water 1 orange1 pt. raspberries2 qts water (or half aSeltzer)

Directions Thinly slice an orange.Place 1 thinly sliced orange and 1 pint raspberries (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh orange slices and raspberries for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

Cucumber-Infused Water 1 English Cucumber2 qts water (or half Seltzer

Directions Thinly slice cucumber.Place 1 thinly sliced English cucumber in a pitcher.For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the cucumber to infuse. Stir well and strain, discarding the cucumber. For serving, add fresh cucumber slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

Lemon-Infused Water 2 lemons2 qts water (or half Seltzer)

Directions Thinly slice 2 lemons.Place 2 thinly sliced lemons in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the lemons to infuse. Stir well and strain, discarding the lemons.For serving, add fresh lemon slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

Yogurt Parfait Baroz. Vanilla Yogurt, low sugar

StrawberriesBlueberriesFrozen Fruit

AlmondsGranola

Coconut Chocolate Chips Craisins Honey

1. Spoon 1 cup of yogurt into your bowl2. Spoon 1-2 tablespoons of food into your bowl3. Mix and enjoy!

Tacos1 lb. Ground Beef, lean½ tsp. Oregano½ tsp. Salt1/8 tsp Garlic Salt½ tsp. Onion Salt¼ tsp. Chili Powder¼ tsp. Pepper¾ - 1 c. Tomato Sauce

DIRECTIONS:One Student:1. Sauté beef in large fry pan until meat loses its red color on Medium to Medium-High. Next, turn off the stove and with a slotted spoon move the meat to a glass mixing bowl. Call Mrs. Amici over to pour off meat fat into container.

Three Students (one add seasonings, one add tomato sauce, one continue stirring):2. Put the meat back into the skillet. Turn on the stove (ask Mrs. Amici for help) to Medium-High. Add seasonings and tomato sauce. Once it reaches a boil turn down heat to Low.

One Student:3. Simmer 5 minutes, stir occasionally.

FIXINGS:Two Student one student complete each fixing ~ Cheddar Cheese- grated (BE SURE TO USE THE CORRECT SIDE)~ Lettuce- washed, torn into small pieces

Quick BreadsJam Muffins

1 cup all-purpose flour1 cup whole-wheat flour3 tsp. baking powder½ tsp. salt½ cup sugar1 egg, beaten¾ c skim milk¼ c vegetable oil¾-1 c any flavor fruit jam

1. Preheat oven to 400FTwo Students- one student measure flour & sugar, one student measure salt & baking power

2. In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well (push all ingredients to the side of the bowl so that you can see the bottom about 2-3 inches).

One Student beat egg, one measure milk, and one measure oil3. In a small bowl beat egg, milk, and oil together. Pour all at once into the well in the

flour mixture.One Student

4. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy.One Student

5. Gently stir in jam.All students

6. Divide the batter among 12 muffin cups.7. Bake about 15-20 minutes or until lightly browned. Serve warm.

Lab #7 Dinner

Recipes:Chef Salad

Salad DressingGarlic Bread

PastaSauce

Brownies

Chef’s Salad

½ Head of lettuce, washed & torn2 Carrots, peeled & grated1 Broccoli floweret½ Tomato, cubed½ Cucumber, peeled & sliced

Day 1 Directions: 1. Prepare all ingredients as written above.(Each student complete one)2. In a large bowl put the lettuce, carrot, and broccoli. Cover and label.3. In separate zip lock bags put the tomato and cucumber. Label.

Day 2 Directions:1. Take out the large bowl and the zip lock bags.2. Put the tomatoes and cucumbers in the large bowl.3. Put the large bowl on the table with a utensil to scoop it out.

Chef’s Salad Dressing

1 1/3 c. Vegetable Oil½ c. Vinegar2 (about 1 ½ -2 tbsp.) Cloves Garlic (minced)2 tsp. Sugar1 ½ tsp. Salt1 ½ tsp. Dry MustardDash of Black Pepper

Day 1 Directions:1. Mince garlic finely.2. Measure oil and vinegar in a large bowl.3. Add minced garlic, sugar, salt, dry mustard, pepper

into bowl.4. Mix with wire whisk.5. Put plastic wrap on bowl. Label and refrigerate.

Day 2 Directions:1. Take out dressing from the refrigerator.2. Place it on the table next to the salad.

Garlic Bread

¾ c. Shredded Mozzarella cheese¼ c. Grated Romano cheese¼ c. Grated Parmesan cheese¼ tsp. Black pepper3 tbsp. Garlic, minced¼ c. Extra virgin olive oil½ tsp. Fresh lemon juice

Day 1 Directions1. In a large mixing bowl, mix all ingredients together.

2. Fold until all is blended.3. Keep refrigerated in a container with tight fitting lid or put plastic wrap

on bowl. Label.4. Cut loaf of bread into slices (enough for everyone in class)

Day 2 Directions1. Preheat oven to boil on high.2. Remove garlic spread from the refrigerator.3. Spread on bread and place on a cookie sheet.

4. Broil (toast) until cheese is bubbly and nicely browned, about 2-3 minutes.

Pasta

1 box of spaghetti

Day 1 Directions:1. Cook spaghetti according to the box instructions.2. Place in a glass bowl. Label and refrigerate.

Day 2 Directions:1. Take pasta out of refrigerator. Put 2-3 T of warm water in the bowl. 2. Heat in the microwave for 1 ½ minutes, stir, and heat for another 1 ½ minutes.3. Place on table when heated.

Spaghetti Sauce

1 (1lb. 13oz.) can Tomato sauce1 (6 oz.) can Tomato paste4 tbsp. Sugar1 onion, chopped2 (1½ tbsp.) clove garlic, minced3 tsp. Basil3 tsp. Oregano3 tsp. Parsley flakes

Day 1 Directions:1. In a large saucepot combine all the ingredients.2. Simmer over low heat for 2 hours, until flavors blend.3. Place in a large bowl, label, and refrigerate.

Day 2 Directions:1. Reheat sauce in the microwave (covered) for 1 minute, stir, and hear for another 1 minute

or until heated.2. Place on table with spoon when done

Brownies

Ingredients½ cup butter 1 cup sugar1 ½ cups HERSHEY'S Syrup (16 oz)4 eggs1 ¼ cups all-purpose flour 1 cup HERSHEY'S Semi-Sweet Chocolate Chips

Directions

Day 1: (One Student)1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Two Students: (One Student beat & One Student measure)2. Beat butter and sugar in large bowl.

Three Students: (One student measure syrup, one measure flour, one crack egg)3. Add syrup, eggs and flour; beat well.

One Student 4. Stir in chocolate chips.

One Student5. Pour batter into prepared pan.

6. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

DAY 2: Two studentsCut into bars. Makes about 24 brownies.

Other RecipesWe may use some or none of these recipes, they are extra for you to make and enjoy.

Fruit Pizza Makes 12 servings1 pkg. Refrigerated sugar cookie dough 20 oz. (Pillsbury)3 c. lite/ fat-free Cool Whip Whipped Topping, thawed2-3 c. assorted fruit (peaches, grapes, bananas, strawberry, kiwi- all sliced thin)

1. Heat oven to 350F2. Press dough evenly onto a 12 inch pizza pan, that has been sprayed with PAM3. Bake 15-20 minutes or until golden brown, and cool in pan on a wire rack4. Spread cool whip on cookie crust.5. Garnish with fruit.6. Serve immediately or refrigerate until ready to serve.

Cinnamon Baked Apples6 baking apples ¾t ground cinnamon3 butter or margarine ¾t ground nutmeg¼ c brown sugar 3T raisins (optional)3T all-purpose flour

1. Cut off about ¼ inch from the bottoms of the apples, core apples almost to bottom and cut strip of peel from top of each. Place apples in 8 inch round glass cake dish.2. Place butter in 1 cup glass measuring cup. Microwave at HIGH (100%) power 20- 45 seconds, or until melted. Stir in sugar, flour, cinnamon, nutmeg, and raisins. Divide evenly among apples, filling centers. Cover with vented saran wrap.3. Microwave at HIGH (100%) 41/2 to 51/2 minutes, or until apples are tender, but still firm. Let stand covered 5 minutes.

Milkshake Smoothie3 cups vanilla low fat frozen yogurt1 cup skim milk1-2 cups assorted fruit (frozen is best for a cool snack, or any fresh fruit- bananas, kiwi, orange)

1. Blend ingredients together. ***If you want a thicker milkshake add more ice cream, if you want thinner add more milk

Dream Whip Fruit Juice Shake1 envelope Dream Whip Topping6 oz. frozen concentrated apple cranberry, or pineapple juice2 juice cans of skim milk (1 ½ cup about)1 ½ c crushed ice

1. Combine all ingredients in a blender and blend 30 seconds on high spend2. Serve immediatelyMakes 6 ½ cup servings