Food and Stuff

By KaCee Costello amd Classmates

Table of Contents
Desserts

Puppy Chow
Lemon Cupcakes With Raspberry Buttercream
Cookie Monster Ice Cream
Strawberry Delight
French Macaron
Oreogasm Pan Brownie

Dinners and Sides

Three Cheese Macaroni

Wet Burritos
Potato and Cheese Pierogies
Bulgogi
Baked Beans

Puppy Chow
T OTAL T IME COOK

SERVINGS 10-14

PREP

32 mins 2 MINS 30 MINS

INGREDIENT S
9 cups Chex cereal (any kind)
1cup semi-sweet chocolate chips
12cup smooth peanut butter
14cup butter
1 -2teaspoon vanilla
1 12cups powdered sugar

DIRECT IONS
Measure cereal in large bowl.
Set aside.
Microwave chocolate chips, peanut butter and butter for 1 minute on high.
Stir.
Cook for 30 seconds longer or until smooth.
Add vanilla.
Pour mixture over cereal, stirring until coated.
Pour mixture into large Ziploc bag and add powdered sugar.
Shake until well coated.
Spread on waxed paper to cool.
Store in Ziploc bags or large sealed bowl.

Recipe Note:
It helps to add cereal mixture a little at a time if you only have small bags.

Lemon Cupcakes

SERVINGS 12 cupecakes

With Raspberry Buttercream

T OTAL T IME COOK

PREP

1 Hour 18 MINS 25 MINS

INGREDIENT S

For the lemon cupcakes:

1 1/2 cups + 2 tablespoons cake flour

1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream (I used full fat)
1/2 cup milk (I used whole)
2 large eggs, at room temperature
1 stick (4 ounces) unsalted butter, melted
1 cup granulated sugar
Zest of one lemon (about 3 teaspoons)
1 1/2 tablespoons fresh lemon juice

For the lemon cupcakes:

For the raspberry buttercream:

1 1/4 cups frozen raspberries (I think fresh would also work just fine)
2 tablespoons lemon juice
2 sticks (8 ounces) unsalted butter, VERY soft
1/2 teaspoon salt
3 1/2 cups confectioners sugar (more if needed), sifted
1 tablespoon heavy cream (more if needed)
1/4 cup fresh raspberries, for decorating (optional)

Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; lightly spray the
paper liners with non-stick baking spray; set aside.
In a medium bowl combine flour, baking powder, and salt; mix well to combine; set aside.
In a large measuring cup or bowl combine sour cream, milk, and egg; mix well to combine; set
aside.
In a small bowl combine the sugar and lemon zest; rub the lemon zest into the sugar until
fragrant and well combined.
In a large bowl or stand mixer fitted with the paddle attachment beat the melted butter
and lemon sugar on medium-speed until well combined; about 2 minutes. Add in the lemon juice
and beat for another minute on medium-speed. Slowly add the flour mixture to the butter/sugar
combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until
*just combined. Over-mixing will result in a dryer/denser cake.

Lemon Cupcakes

With Raspberry Buttercream

continued

Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for
17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean (or with
just a few solid crumbs). Allow cupcakes to cool in the pan for a few minutes, then transfer them
to a cooling wrack to cool completely. Once cool, frost with the raspberry buttercream and extra
berries.

For the raspberry buttercream:

Combine the raspberries and lemon juice in a small saucepan; bring to a simmer over medium
heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon,
until the raspberries have become soft enough to mash effortlessly. It will look like raspberry jam.
Once the mixture can coat a spoon (you should have about 1/4 cup of raspberry puree) remove
from heat. Allow mixture to cool completely before using. <--- That part is SUPER important!

When ready to make buttercream:

Place the softened butter in a large bowl or in

the body of a stand mixer. With a handheld mixer,
or with the paddle attachment on your stand mixer,
beat butter on medium-high (scraping down the sides
as needed) until completely smooth; about 2 minutes.
Add in the raspberry puree and beat until completely
combined; about 1 minute (dont worry if the mixture
looks weird at this point). Add in the confectioners sugar,
one cup at a time, on low speed. Once all of the sugar
has been added, add in the cream and salt, then beat
on high-speed for a full 2 minutes - this thickens up
the frosting and makes it nice and fluffy. Frost cooled
cupcakes as desired.

Recipe Note:

Store cupcakes in an airtight container, in the

fridge, for up to 3 days. Bring to room temperature
before serving.

Cookie Monster Ice Cream

SERVINGS 10-14

T OTAL T IME PREP

5 mins 5 MINS

INGREDIENT S
2 Cup Heavy Whipping Cream
1 14 oz Can Sweetened Condensed Milk
2 Tablespoons of Vanilla Extract
1 Teaspoon Blue Food Coloring
20 Chocolate Sandwich Cookies,
Roughly Chopped
15 Chocolate Chip Cookies, Roughly
Chopped

DIRECT IONS
Whip heavy cream, vanilla, and food coloring together until stiff peaks form.
Stir in sweetened condensed milk until well blended.
Add additional food coloring to reach your desired shade of blue.
Fold in chopped cookies sprinkling extra on top if desired.
Freeze for about 6 hours.

Recipe Note:
Store bought cookies are preferred here because of their harder texture

Strawberry Delight

SERVINGS about 12

T OTAL T IME COOK PREP

24 Hours

INGREDIENT S

1 pound of fresh strawberries, sliced

1/4 cup or more granulated sugar

For the Crust:

1 cup of all purpose flour

1/4 cup of finely minced pecans
1/2 cup (1 stick) of unsalted butter,
softened at room temperature

DIRECT IONS

20 Mins
For the Filling and Topping:

30 MINS

1 (8 ounce) package of cream cheese, softened at room

temperature
2 tablespoons of unsalted butter, softened at room
temperature
2 cups of powdered sugar
1 teaspoon of pure vanilla extract
1 large (16 ounce) Cool Whip, or equivalent homemade
whipped cream, divided
1/2 cup of chopped pecans

Preheat oven to 350 degrees F.

Combine the strawberries and sugar; refrigerate until needed, giving them a stir once in awhile.
Taste for sweetness and adjust as needed.
In a bowl, mix together the flour, pecans and butter until mixture resembles cookie dough.
Spread into the bottom of a 9 x 13 inch glass Pyrex baking dish.
Bake at 350 degrees F for about 20 minutes or until lightly browned. Cool completely, about an
hour.
For the filling, cream together the cream cheese and butter, then mix in the powdered sugar and
vanilla until well blended.
Gently fold in 2 cups of the whipped topping and spread mixture
on the cooled crust.
Drain the strawberries well and using a slotted spoon, tap off
any excess juices and scatter the strawberries over the top of
the cream cheese filling.
Top the strawberries with enough of the remaining whipped
cream to cover.
Sprinkle pecans on top, if using, cover and refrigerate for a full
24 hours.

French Macaron

SERVINGS 20 macarons

T OTAL T IME COOK

2 Hours 30mins

INGREDIENT S

20 MINS

4 large egg whites

1/3 cup sugar

1 3/4 cups icing mixture

1/2 cups or pure icing sugar

tiny pinch salt

DIRECT IONS

PREP

2 hours 10 minutes

1 cup almond meal

gel food colouring (optional)

Preheat the oven to 300 degrees F

Place egg whites and sugar in a bowl and mix with electric mixer until stiff enough to turn
the bowl upside down without it falling out. Continue to whip for 1-2 more minutes. How long this
takes will depend on you mixer. Add gel or powdered food colouring and continue to mix for a
further 20 seconds.
Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are
too big to pass through the sieve.
Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The
mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat
and have no foot, under mix and they will not be smooth on top.
Pipe onto trays lined with baking paper, tap trays on the counter firmly and then bake in the
oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer.

Ganache Filling

2/3 cup chocolate chips

1/8 cup cream
Bring the cream to the boil and pour over the chocolate. Let
stand for a minute and then stir. If it is not adequately melted
then microwave for 20 seconds and stir repeat until smooth.
Allow to cool and thicken before piping onto macarons

Oreogasm Pan Brownie

T OTAL T IME COOK
45 mins

24 MINS

SERVINGS 6

PREP

10 MINS

INGREDIENT S
1 batch brownie batter
20 oreos
1/2 c. vanilla frosting
1/2 c. crushed oreos
3 scoops vanilla ice cream
Warm hot fudge, for drizzling

DIRECT IONS
Create batch of brownie batter.
butter and flower the larger cast-iron pan.
Preheat oven to 350 degrees F.
In a large cast-iron or oven-proof pan, pour half brownie batter and spread to cover
bottom of pan.
Add a layer of Oreos and top with remaining brownie batter.
Dollop spoonfuls of vanilla frosting and, using a toothpick, drag the tip through the
frosting and batter to create swirl.
Top with half the crushed Oreos and bake until cooked through and a toothpick comes
out with only a few moist crumbs, 22 to 24 minutes.
Let cool 10 minutes, then top with vanilla ice cream, hot fudge, and remaining crushed
Oreos.
Serve immediately (preferably with spoons).

Three Cheese Macaroni

T OTAL T IME COOK

servings 4 to 6

PREP

35 mins 20 MINS 10 MINS

INGREDIENT S
1 pound elbow macaroni
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, heated

2 teaspoons Dijon mustard

1 pinch salt, to taste
1 splash red pepper sauce, to taste
1/2 cup freshly grated Parmigiano-Reggiano, (2 ounces)
2 tablespoons tablespoons dried bread crumbs

1 1/2 cups shredded extra-sharp Cheddar cheese, (6 ounces)

1 1/2 cups shredded Gruyre or Swiss cheese, (6 ounces)

DIRECT IONS
Preheat oven to 350 F.
Lightly butter a deep 8-cup baking dish.
Bring a large pot of lightly salted water to a boil over
high heat.
Stir in macaroni. Cook until macaroni is almost done,
about 8 minutes.
Transfer macaroni to a colander and drain well.
Add 4 tablespoons of butter to pasta pot and melt over medium heat.
Whisk in flour and reduce heat to low.
Let bubble without browning for 2 minutes.
Whisk in hot milk and cook, whisking often, until simmering and thickened.
Remove from heat and whisk in Cheddar, Gruyre, and mustard.
Return macaroni to pot and mix well. Season with salt and red pepper sauce.
Spread in baking dish.
Mix Parmigiano-Reggiano and bread crumbs and sprinkle over macaroni.
Dot with remaining 1 tablespoon of butter.
Bake until macaroni is bubbling throughout, about 25 minutes.
Let stand for 5 minutes, then serve hot.

Wet Burritos

Servings 6

T OTAL T IME COOK

45 mins

INGREDIENT S
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers

30 MINS

PREP

15 MINS

1 (16 ounce) can refried beans

1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions

DIRECT IONS
Crumble ground beef into a skillet over medium-high heat.
Cook and stir until evenly browned.
Add onion, and cook until translucent.
Drain grease, and season with garlic, cumin, salt and pepper.
Stir in the green chilies and refried beans until well blended.
Turn off heat, but keep warm.
In a saucepan, combine the chili without beans, tomato soup and enchilada sauce.
Mix well, and cook over medium heat until heated through.
Turn off heat and keep warm.
Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto
the center.
Top with lettuce and tomato to your liking.
Roll up tortilla over the filling.
Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions.
Heat in the microwave for 30 seconds, or until cheese is melted.
Repeat with remaining tortillas.

Potato and Cheese Pierogies

T OTAL T IME COOK

Makes about 3-1/2 dozen

PREP

2 Hours 10 Mins 10 MINS 2 Hours

INGREDIENT S

13-1/2 cups all-purpose flour, plus more for dusting

1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
3 large eggs
2 tablespoons sour cream
1/4 teaspoon dried thyme
3/4 to 1 cup water
3/4 to 1 cup grated dry farmers cheese
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper to taste
1 tablespoon extra-virgin olive oil
1/2 stick butter, cut into 1 tablespoon portions
1 small sweet onion, chopped
1 recipe Sour Cream Garlic-Chive Sauce
1 clove garlic, minced

DIRECT IONS

For the dough:

In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water.
Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.
Turn the dough onto a well floured surface.
Knead it gently, using a dropping technique (lift the dough from the surface and drop it down).
Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to
5 minutes.
Be careful not to over work the dough.
Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare
the filling.

For the filling:

Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to
a boil and cook until the potatoes are soft, about 20 minutes.
While the potatoes cook, melt the butter and oil over medium heat in a large saute pan.
Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes.
Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes.
You may need to add a bit more butter as the onion and garlic mixture cooks.
Season with salt and pepper to taste and set aside to cool.

Potato and Cheese Pierogies

For the filling: Continued
When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture.
Return them to the pot, remove from heat and add the cooled onion mixture and the cheese.
Mash them just until blended and large lumps are gone.
Season again with salt and pepper to taste.
Set aside to cool while you roll out the pierogi dough.

Assemble and cook:

Bring a large pot of salted water to a boil over high

heat.
With lightly floured hands, pinch off tablespoon sized
portions of the dough and roll them into balls. The balls
should be about 1-1/2 inches in diameter, yielding about 3 dozen total.
On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2
inches round. Cover the finished rounds with a damp towel so they dont dry out while youre
working.
Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a
generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away
and pinching them firmly shut to enclose the filling.
Be sure the edges are sealed by working from one end to the other.
As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap.
Working in batches, drop no more than 6 pierogi at a time into the boiling water.
After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the
pierogi with a slotted spoon and place on a towel to drain and cool.

Saut and serve:

To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly
saut them in batches until they are slightly crispy and brown on the exterior.
Transfer to a serving dish and top with Sour Cream Garlic-Chive Sauce.

Bulgogi

4 Servings

T OTAL T IME COOK

65 mins

5 MINS

PREP

10 MINS

INGREDIENT S
1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
4 large garlic cloves
1 cup peeled, chopped ripe Asian or Bosc pear
cup finely chopped onion
1 teaspoon finely chopped ginger
1 scallion, chopped

DIRECT IONS

2 tablespoons soy sauce

1 tablespoon roasted sesame oil
1 tablespoon light brown sugar or
honey
teaspoon black pepper
teaspoon sesame seeds, toasted

Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do
not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy,
about 1 minute.
In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar
and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or
platter; small dishes can hold remaining garnishes. Keep vegetables cold.
If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the
pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins
to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this
will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary,
place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2
minutes. If desired, heat an empty cast-iron skillet and use as a serving
dish; this will keep the meat hot. Sprinkle with sesame seeds.

T O SERVE:

To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a
small lump of rice, 1 or 2 pieces of meat and any other garnishes on top,
then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then
twisting them together to make a tight bundle. Eat each bundle in one bite,
according to Korean tradition.

Baked Beans

6 to 8 Servings

T OTAL T IME COOK

43 mins

35 MINS

PREP
8 MINS

INGREDIENT S

1/2 pound slab bacon, thickly sliced and chopped into 1/2-inch dice
2 (32-ounce) cans baked beans
1/2 cup ketchup
1/3 cup brown sugar
2 tablespoons hot pepper sauce
2 tablespoons honey

DIRECT IONS

In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat
just until the fat begins to render, about 4 minutes.
Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a
simmer over medium heat.
Reduce the heat slightly to maintain a simmer for 25 to 30 minutes, or until flavors
are combined.

KC
Designed by KaCee Costello