RECIPES

Here you will find recipes that we have used in FACS class, or FACS 4 FUN.  These recipes are simple enough for the 7th grade students to complete, and will bring smiles to everyones face!  We hope that you enjoy them!  Also feel free to post your recipes in the comments sections for those who are on line to see.  We will review and post your recipes and who knows, we may even use them at FACS 4 FUN!

WORLD FAMOUS CHOCOLATE CHIP COOKIES

Well Maybe they are WORLD FAMOUS, but they are “SCHOOL” Famous. Every time we make these chocolate chip cookies, the parents ask for the recipe and I am always more than happy to share! These cookies will stay moist and chewy when stored in an airtight container, and they are a HUGE hit at the holidays with warm milk! Try them out – They make about 6 dozen cookies… Also feel free to share your favorite recipes with us that you feel the kids would enjoy. Who knows, we might even use yours in class.

CHEWY CHOCOLATE CHIP COOKIES
PREHEAT OVEN TO 350 degrees

INGREDIENTS

2 ¼ cups all purpose flour
1 tsp. Baking soda
1 cup butter, softened (2 sticks)
¾ cup packed brown sugar
¼ cup white sugar
1 (3.4 oz) package instant vanilla pudding mix
2 eggs
1 tsp. Vanilla extract
2 cups semi sweet chocolate chips
1 cup chopped walnuts (optional)

DIRECTIONS FOR MIXING

Sift together flour and baking soda. Set aside. In a large bowl, cream together butter, brown sugar, and white sugar. Beat in the instant vanilla pudding mix until well blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in the chocolate chips and nuts (if using) with a wooden spoon. Drop cookies by rounded spoonfuls onto greased cookie sheets Bake for 10-12 minutes in the preheated oven. Edges should be golden brown

 MAC & CHEESE – 4 Ways

(makes approximately 6 servings)

2 cups dry macaroni

2 teaspoons salt

1 can (12 oz.) evaporated milk

2 large eggs, beaten

3 cups cheddar cheese, shredded

1/4 cup (1/2 stick) butter, melted

1/2 teaspoon salt

1.  Preheat oven to 350 degrees.

2.  Grease a 9″ X 13″ baking dish.

3.  Cook the pasta in boiling water with the two teaspoons salt until al dente. Drain and set aside.

4.  In a large bowl, beat the eggs and whisk in the evaporated milk until well blended. Add 2 cups of the the cheese, the 1/2 teaspoon salt, melted butter. and cooked pasta.

5. Pour the mixture into the baking dish. Top it evenly with the remaining cup of cheddar cheese. 

6.  Bake for approximately 40 minutes or until the custard has set and the cheese on top turns golden brown.

Italian Mac ‘n’ Cheese

Proceed as above, but add:

4 ounces dry salami (hot or regular), thinly sliced and cut into 1/4″ pieces. This should make approximately 3/4 cup, firmly packed.

1 cup sun-dried tomatoes, cut in 1/4″ pieces or shredded.  If you use the kind that’s packed in oil, drain the oil.  

Substitute 3 cups of shredded Italian Blend cheese (Quattro Formaggio with Parmesan, Asiago, Fontina, and Mild Provolone) instead of the Cheddar.  If you can’t find the Italian Blend, use any of these cheeses, or ideally some combination.

Mexican Mac ‘n’ Cheese

Proceed as above, but add:

1 4-oz. can chopped chilis (mild or hot)

1/2 teaspoon salt

Substitute 3 cups of shredded Mexican Blend cheese (sharp cheddar, monterey jack, asadero, queso blanco) instead of all cheddar. If you can’t find the Mexican blend, use any of these cheeses, or ideally some combination.

Swiss Mac ‘n’ Cheese

Proceed as above, but add:

6 ounces sliced, cooked ham, cut in 1/4″ pieces (approximately 1 cup, firmly packed)

Substitute 3 cups of Swiss cheese, shredded or sliced and cut in 1/4″ pieces.

Danish Mac ‘n’ Cheese

Proceed as above, but add:

2 cups cooked shrimp (baby shrimp or any size, cut in 1/4″ pieces

1/2 cup fresh dill, finely chopped (or more if you love dill)

1/2 teaspoon salt

Substitute 3 cups of Havarti cheese (plain or with dill), shredded, or sliced and cut in 1/4″ pieces.