Too Cool 4 School: Summers Here
June 9 – 13, 2014
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Spinach Quiche
Ingredients
2 cups milk
4 eggs
3/4 cup biscuit baking mix
1/4 cup butter, softened
1 cup grated Parmesan cheese
8 ounces shredded Cheddar cheese
1 box frozen spinach, thawed and squeezed dry
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
2. In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will
be lumpy. Stir in spinach and Cheddar cheese. Pour into well sprayed mini muffin tin.
3. Bake in preheated oven for 15 to 20 minutes, until eggs are set and top is golden brown.
Hibachi Noodles
Ingredients
 1 pound egg noodles
 2 tablespoons canola oil
 1 large carrot thinly sliced
 1 zucchini, thinly sliced
 1 squash, thinly sliced
 1 medium onion, thinly sliced
 2 teaspoons chopped garlic
 ½ cup reduced sodium soy sauce
 2 tablespoons cider vinegar
 1 teaspoon cornstarch
Directions
Bring a large pot of water to a boil and add egg noodles. While noodles are boiling, heat oil in
wok over medium-high heat. Add vegetables and stir-fry until the vegetables are almost done,
about 5 minutes. In a small bowl, whisk together the soy sauce, cider vinegar and corn starch.
Add mixture to vegetables and stir. Let simmer for 5 minutes. Sauce will thicken. Drain boiled
egg noodles and add to wok, stir to mix. Transfer to serving bowl or platter.
Applesauce Cookies
Ingredients:
1 cup butter, softened
1 cup powdered sugar
1/2 tsp. salt
1/4 cup applesauce
1/2 tsp. cinnamon
1 tsp. vanilla
2 1/2 cups all-purpose flour
Topping:
 1/2 cup sugar
 1 tsp. cinnamon
Directions:
1. Preheat oven to 325 degrees.
2. Mix together the butter, sugar, salt, applesauce, cinnamon, and vanilla until well-combined.
Then gradually add in the flour. Mix until fully incorporated and smooth.
3. Form dough into balls by hand and place on cookie sheets. Gently flatten balls, but don’t
make them too flat. Bake for 18 minutes or until lightly browned at 325 degrees. Gently
roll warm cookies in cinnamon-sugar mixture. Place on a cooling rack to cool completely.
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Homemade Egg Pasta
Ingredients
 1 egg, beaten
 1/2 teaspoon salt
 1 cup all-purpose flour
 2 tablespoons water
Directions
1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly
beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons
water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or
by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired
width
Garlic Knots
Ingredients:
Dough:
 2/3 cup warm water
 1 package yeast
 3 cups all-purpose flour
 1 tablespoon oil
 3/4 teaspoon salt
 1 1/2 teaspoon sugar
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Garlic-Butter Coating:
5 tablespoons butter
4 cloves garlic, minced
1 teaspoon salt
METHOD
1. Preheat the oven to 400°.
2. Make dough according to yeast packet directions. Knead dough for 5 minutes.
3. Cut dough in half. Working with one piece at a time, flatten into a rough rectangle about 5
inches long 1/2 inch thick.
4. Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut
these strips in half. Take one piece and work it into a snake, then tie it in a knot. Set each knot on
a baking sheet lined with parchment paper and repeat.
5. Bake in the oven 12-15 minutes, or until nicely browned on top.
6. Meanwhile, melt the butter in a small pot and cook the garlic gently. Just long enough to take
off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and stir. Remove
from heat.
7. When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the
garlic-butter mixture and serve.
Healthy Fritattas
Ingredients
 Cheddar cheese
 Pinch of pepper
 8 eggs
 2 tablespoons melted butter
Directions
1. Preheat oven to 375 degrees F.
2. In a bowl, beat the eggs.
3. Brush the muffin tins with melted butter or spray well with cooking spray
4. Mix in the cheddar cheese and pinch of pepper.
5. Using a ladle, fill the cups to just below the edge with the egg mixture.
6. Bake until golden, about 12 minutes.
7. Remove and let cool to handle, then arrange the egg bites on a plate and serve.
Mini Blueberry Muffins
Ingredients:
 1/2 cup butter or 1/2 cup margarine, at room temp
 1 cup granulated sugar
 2 large eggs
 1 teaspoon vanilla
 2 teaspoons baking powder
 1/4 teaspoon salt
 2 cups all-purpose flour
 1/2 cup milk
 2 1/2 cups fresh blueberries
Directions:
1. Heat oven to 375°.
2. Grease 18 mini muffin tin.
3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups
9. Bake 15 to 20 minutes, until golden brown and springy to touch.
7. .
Mini Strawberry Shortcakes
Ingredients:
 2 sticks (1 cup) butter, softened
 1-1/2 cups sugar
 1 tablespoon baking powder
 ½ teaspoon salt
 4 large eggs
 1cup 1% lowfat milk
 2 teaspoons vanilla extract
 2-2/3 cups all-purpose flour
 Strawberries (sliced)
Directions:
1. Preheat oven to 350 degrees F. Line a regular size (2-1/2 in – diameter) muffin cups with
paper liners.
2. Beat butter, sugar, baking powder, and salt in a large bowl with mixer on high speed 1
minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Reduce mixer
speed to low and beat in milk and vanilla (batter my look curdled), then flour just
blended. Spoon batter into lined muffin cups, filling each 2/3 full.
3. Bake 20 to 25 minutes until a wooden pick inserted in centers of cupcakes comes out
clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack.
4. Repeat with remaining batter, Let cupcakes cool completely before frosting and
decorating.
5. Top with whipped cream and sliced strawberries.
Red White & Blue Parfaits
Ingredients:
1 – 8 ounce carton vanilla low-fat yogurt
½ teaspoon vanilla
½ -8 ounce container frozen light whipped dessert topping, thawed
3 cups fresh raspberries or cut-up fresh strawberries
3 cups fresh blueberries
Directions:
1. In a large bowl, stir together yogurt and vanilla. Fold in whipped topping.
2. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers
of the yogurt mixture. (Makes 6 servings)
Spring Strombolis
Ingredients:
 1-3/4 to 2-1/4 cups all-purpose flour
 1 envelope Fleischmann’s Pizza Yeast
 1-1/2 teaspoons sugar
 ¾ teaspoons salt
 2/3 cup very warm tap water (120-130 degrees F)
 3 tablespoons oil
 Pizza Sauce
 Toppings
 Cheese
Directions:
1. PREHEAT oven to 425 degrees F.
2. COMBINE 1 cup flour, yeast, sugar and salt in a large bowl.
Add water and oil. Mix together until well blended; about 1 minute.
3. ADD gradually, ½ cup flour until soft dough ball is formed; will be slightly sticky. Add
additional flour if needed to form dough ball.
4. KNEAD on a floured surface adding additional flour if needed, until smooth and elastic; about
4 minutes. With floured hands, press dough out to oval shape.
5. TOP with pizza sauce, toppings and cheese.
6. Roll in form of log and seal ends. Using a fork poke holes in to vent.
7. BAKE for 12 to 15 minutes until cheese is crust is golden brown.
Grilled Chicken Pitas
Ingredients
1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese
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Directions
1. Pour vinaigrette into a large resealable plastic bag. Add the chicken; seal bag and turn to
coat. Refrigerate for at least 4 hours or overnight. In a small bowl, combine the sauce
ingredients; chill until serving.
2. Drain and discard marinade. If grilling the chicken, moisten a paper towel with cooking
oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over
medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat
thermometer reads 170°. Cut chicken into strips. Fill each pita half with chicken,
cucumber, tomatoes, onion and cheese, drizzle with sauce.
Homemade Honey Mustard
Ingredients
 5 tablespoons medium body honey (sourwood is nice)
 3 tablespoons smooth Dijon mustard
 2 tablespoons rice wine vinegar
Directions
Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.
Oven Baked Potatoes
Ingredients:
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1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika (optional)
1/2 teaspoon garlic powder (optional)
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Cut potato into wedges.
3. Mix olive oil, paprika and garlic powder together.
4. Coat potatoes with oil/spice mixture and place on a baking sheet.
5. Bake for 45 minutes in preheated oven.
Vanilla Cupcakes
Ingredients:
 1 1/2 sticks unsalted butter
 1 1/2 cups sugar
 2 eggs
 2 teaspoons pure vanilla extract
 2 1/2 teaspoons baking powder
 1/4 teaspoon salt
 2 1/2 cups flour
 1 1/4 cups milk
Directions:
1. Preheat oven to 350 degrees F.
2. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until
smooth.
5. Add the sugar gradually and beat until fluffy, about 3 minutes.
6. Add the eggs, 1 at a time, beating well after each addition.
7. Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
8. With each addition, beat until the ingredients are incorporated but do not over beat.
9. Using a rubber spatula, scrape down the batter in the bowl to make sure the
ingredients are well blended.
10. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
11. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake
comes out clean.
12. Cool the cupcakes in tins for 15 minutes.
13. Remove from the tins and cool completely on a wire rack before icing.
Molten Lava Cakes
Ingredients
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
Directions
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double
boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir
in the vanilla. Divide the batter evenly among the custard cups. Place in the oven and bake for 7
minutes. The edges should be firm but the center will be runny. Run a knife around the edges to
loosen and invert onto dessert plates.
Rockin’ Spaghetti Pie
PIE SHELL:
 6 oz. spaghetti
 2 tbsp. butter
 1 well beaten egg
 1/3 c. grated Parmesan cheese
FILLING:
 1 c. cottage cheese
 1 c. Mozzarella cheese, shredded
SAUCE:
 1 lb. ground beef
 1/2 - 3/4 c. chopped onion
 1/2 diced green pepper (optional)
 1 (15 oz.) jar spaghetti sauce
Directions:
1. Cook spaghetti according to package directions.
2. Stir in butter, Parmesan cheese and eggs into hot spaghetti.
3. Form spaghetti into a "crust" into 10" pie plate.
4. Brown onions and green pepper in small amount of oil until soft.
5. Add meat and brown.
6. Add spaghetti sauce and simmer 25 to 30 minutes.
7. Spread cottage cheese over spaghetti crust.
8. Top with meat sauce. Bake 30 minutes at 350 degrees.
9. Top with Mozzarella cheese and let cheese melt.
10. Let stand before cutting.
Buttermilk Pancakes
Ingredients
 3 cups all-purpose flour
 3 tablespoons white sugar
 3 teaspoons baking powder
 1 1/2 teaspoons baking soda
 3/4 teaspoon salt
 3 cups buttermilk
 1/2 cup milk
 3 eggs
 1/3 cup butter, melted
Directions:
1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl,
beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until
you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across
the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's
just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using
approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Grilled Chicken and Veggie Quesadillas
Ingredients:
1 pound chicken, diced
1 onion, sliced
1 green pepper, sliced
1 tortilla shell
1/4 teaspoon salt
¼ teaspoon pepper
Olive Oil
Cheese
Directions:
1. Slice vegetables.
2. Place on foil covered cookie sheet.
3. Sprinkle with olive oil, salt and pepper.
4. Broil in oven, stirring frequently until veggies are tender.
5. Meanwhile, grate cheese.
6. Chop cooked chicken (already done or you can sauté the chicken until well done).
7. On one half of open tortilla shell, spread small amount of cheese.
8. Spread chicken and veggies on top.
9. Place on pancakes griddle at 375 degrees for approximately one minute on each side.
Mac & Cheese
Ingredients:
 1 (16 ounce) package elbow macaroni
 9 tablespoons butter
 1 cup shredded Mozzarella cheese
 1 cup shredded Cheddar cheese
 1/2 cup grated Parmesan cheese
 1 1/2 cups half-and-half
 2 eggs, beaten
 1/4 teaspoon salt
 1/8 teaspoon ground black pepper
Directions:
1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to
10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Mozzarella cheese, Cheddar cheese, and Parmesan cheese; mix
well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of cheese mixture, and eggs to macaroni; mix together and
season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish.
Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
Apple Dews
Ingredients:
 2 large Granny Smith apples, peeled and cored
 2 (10 ounce) cans refrigerated crescent roll dough
 1 cup butter
 1 1/2 cups white sugar
 1 teaspoon ground cinnamon
 1 (12 fluid ounce) can or bottle Mountain Dew ™
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside.
3. Separate the crescent roll dough into triangles.
4. Roll each apple wedge in crescent roll dough starting at the smallest end.
5. Pinch to seal and place in the baking dish.
6. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple
dumplings. Pour Mountain Dew™ over the dumplings.
7. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
Coffee Cake
Ingredients:
2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 egg
¾ cup milk, or as needed
1 ½ teaspoons vanilla
¼ cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
¼ cup butter
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. Make the streusel topping:
In a medium bowl, combine ¼ cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter
until mixture resembles coarse crumbs. Set aside.
2. In a large bowl, combine 2 cups flour, ¾ cup sugar, baking powder and salt. Cut in butter
until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk
to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread
into prepared pan. Sprinkle top with streusel.
3. Bake in the preheated oven or 25 to 30 minutes, or until a toothpick inserted into the center of
the cake comes out clean. Allow to cool.
Moon Dough
Ingredients:
4 cups flour
½ cup baby oil
Directions:
In a large container, mix flour and baby oil until well blended. Mixture will be smooth and pack
easily together in your hand.
To color the dough, add in a finely crushed piece of pastel chalk. I found the red one worked
best to color the dough. We also tried a green and blue one, however, the color wasn’t quite as
dark when mixed in the flour.
Gobbledy Goo
Ingredients:
Corn Starch
Water
Food Coloring
Directions:
1. Fill a bowl with 2 cups of corn starch. Let a grown-up add one cup of water VERY SLOWLY
while you mix the much by hand.
2. Add a little food coloring and keep mixing. What happens if you push the mixture with a
spoon or squeeze it through a colander?
3. Pick up some goo. Roll it in your hands to make a ball. Stop and let the ball rest. Does it stay
where it is? Or slip through your fingers?
4. Plunge your hand back into the goo. Squeeze it hard, squeeze it slow, open your hand and let it
flow! Is it a solid? Or a liquid?
Chocolate Playdoh Recipe
Ingredients:
 1.25 cups flour
 0.5 cups cocoa powder
 0.5 cups salt
 0.5 tbsp cream of tartar
 1.5 tbsp cooking oil
 1 cup water
Directions:
1. Combine all dry ingredients in a medium sized pot
2. Mix dry ingredients until consistent
3. Add water, oil, and cream of tartar and stir over low heat
4. Continue stirring until mixture takes on a dough like consistency
5. Remove and place on wax paper
6. Knead until dough is smooth and consistent
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Oatmeal Playdoh
2 cups oatmeal
1 cup flour
1 cup water
Mix the oatmeal, flour, and water together. Kneed the dough until smooth
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Java Play Dough
¼ cup instant coffee
¾ cup warm water
2 cups flour
½ cup salt
Mix water and instant coffee together until coffee is dissolved. Combine flour and salt in a
medium bowl. Add ¾ cup of water and stir until a smooth dough is formed. Bake finished
sculpture at 300 degrees for 30 – 45 minutes or until hard. Store extra dough in an air-tight
container or plastic zip bag.