Gourmet Corner

Photo by Sara Howell

Mrs. Dawn's three-year-old preschool class.

Students from the 3-year-old class of Mrs. Dawn at Southside Preschool shared their favorite recipes.

Pulled Pork

Ingredients:

One eight to nine lb. bone-in pork Boston butt1/3 c. brown sugarThree tbsp. saltTwo tbsp. smoked paprikaOne tbsp. chili powder1/2 tsp. garlic powderEight to 14 oz. mustardMix brown sugar, salt, paprika, chili powder and garlic powder. Rub mustard liberally onto pork butt on all sides, then spread dry mix on all sides. Wrap butt in plastic wrap and refrigerate over night. Place butt on smoker at 200° to 225° F for 12 to 24 hours or until internal temperature reaches 180° F. Let butt rest in towel lined cooler for one to two hours. Pull butt with forks or meat claws. Enjoy.

-- Alaina Legleiter

Sausage and cheese quiche

Ingredients:

Eight oz. pork or turkey sausageSix eggsOne c. half and halfOne tsp. garlic powder1/2 tsp. paprikaDash of salt and pepperOne unbaked pie crust11/2 c. of shredded cheese (mix of cheddar and monterrey jack)Brown sausage in pan on stove top. Set aside. Whisk eggs, half and half, spices, salt and pepper together. Add cheese and sausage and stir together. Pour mix into pie shell in pie pan. Bake at 350° F for 40 minutes or until done in the center. Cover crust after 20 minutes if browning. Add two oz. of spinach or broccoli to mix with sausage and cheese before baking, if desired.

-- Alaina Legleiter

Crockpot Tacos

Ingredients:

Three boneless chicken breastsOne block cream cheese - eight oz.One package of taco seasoningOne can of rotel - mildTortilla shellsPlace chicken breast in crockpot. Add taco seasoning, cream cheese and rotel. Cook on low for around four to five hours. At this point, the chicken should be easy to shred and you can put into tortilla shells and add your favorite toppings.

-- Gavin Morris

Mrs. Judy's Potatoes

Ingredients:

Two small packages of instant potatoesEight oz. cream cheeseEight oz. sour creamReal bacon bitsFour c. shredded cheddar cheeseCook instant potatoes as directed. Add melted cream cheese and sour cream and blend well. Add half of the cheese and bacon bits to mixture. Pour into baking dish and top with more bacon bits and shredded cheese. Bake at 350° F for 15 to 20 minutes or until cheese is melted.

-- Gavin Morris

The Lady's Mac and Cheese

Ingredients:

Four tbsp. butter - cut into pieces1/2 c. sour creamTwo c. cheddar cheese - gratedThree eggs - beatenFour c. cooked elbow macaroni - drained1/2 tsp. saltOne c. milkPreheat oven to 350° F. Once you have cooked and drained the macaroni, place in a large bowl and while still hot, add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.

-- Emily Claire Rea

Mrs. Rea's Famous Chocolate Chip Cookies

Preheat oven to 375° F.

Mix and set aside:

21/2 c. flourOne tsp. saltOne tsp. baking sodaMix:

One stick butter-flavored Crisco3/4 c. pack brown sugar3/4 c. sugarThen add:

Two eggsTwo tsp. vanillaAdd flour mixture and mix. Add two regular-sized bags of chocolate chips. Place by heaping spoonfuls on cookie sheet. Bake for 10 to 12 minutes. Most importantly - take out of the oven before they brown. Let rest on pan for five more minutes the remove from pan and place on flat surface to finish cooling.

-- Emily Claire Rea

Stir-Fry

Ingredients:

One lb. smoked sausageTwo bell peppersOne yellow onionOne container of cherry tomatoesOne package shredded carrotsFour tbsp. Worcestershire sauceTwo c. white ricePrep: Chop sausage, bell peppers, onion and tomatoes into desired bite-sized pieces. Set aside.

Cooking: In a large sauté pan, put the smoked sausage and Worcestershire sauce and cook on medium-high heat until lightly brown. Set aside. In same sauté pan, place carrots in and cook until tender. Once complete, add green peppers and onions and sauté until tender as well. Add smoked sausage to vegetables while stirring. After five minutes , add tomatoes. While vegetables are cooking, start rice according to package directions. When rice in complete, serve stir-fry over bed of rice.

-- Reagan Franklin

Easy Chocolate Eclair Cake

Ingredients:

One container chocolate icingOne box vanilla instant puddingOne box graham crackersPrepare instant pudding as per package directions. Line pan (your choice of size depending on need) with graham crackers. Next, put a layer of vanilla pudding over the graham crackers. Continue layering graham crackers and vanilla pudding until you've used all of the pudding. Place a layer of graham crackers on top. Place container of chocolate icing in microwave for 30 seconds. Take out and stir. Continue microwaving until icing is completely melted. Once melted, stir and then pour over the pudding/graham cracker layers. Cover and chill in fridge for one hour. Serve once chocolate is set.

-- Reagan Franklin

Mexican Cabbage

Ingredients:

Two lbs. ground beefOne onionTwo cloves garlic, crushedOne can cheddar cheese soupOne can rotel tomatoesOne head of cabbage, shreddedBrown first four ingredients together in large pot, drain fat, add soup, tomatoes and cabbage. Simmer on low-medium for 45 minutes or until done. Salt and pepper.

-- Gatlin Russell

Meme's Banana Muffins

Ingredients:

1/2 c. margarine, softenedOne c. sugarTwo eggs, beatenThree very ripe bananas, mashed11/4 c. of all purpose flour1/2 tsp. baking sodaDash of saltCombine margarine and sugar. Beat until light and fluffy. Add eggs and beat well. Stir in bananas, Combine flour, baking soda and salt. Add to creamed mixture, stirring just enough to moisten dry ingredients. Fill muffin pans 2/3 full. Bake at 350° F for 15 to 20 minutes. Makes about 1 and 1/4 dozen muffins. May add broken nuts to batter, if desired.

-- Gatlin Russell

White Chocolate Fruit Tart

Ingredients:

3/4 c. butter, softened1/2 c. powdered sugar11/2 c. all purpose flourFilling:

One package (10 to 12 oz.) white baking chips, melted and cooled1/4 c. heavy whipping creamOne package (8 oz.) cream cheese, softenedOne can (11 oz.) mandarin orangesOne can (8 oz.) pineapple chunksOne pint fresh strawberries, slicedTwo kiwis peeled and slicedGlaze:

Three tbsp. sugarTwo tsp. cornstarch1/2 tsp. lemon juiceIn a small bowl, cream butter and powdered sugar until light and fluffy. Gradually add flour and mix well. Press into an ungreased 11 inch fluted tart pan with removable bottom. Bake for 300° F for 20 to 30 minutes or until lightly browned. Cool on wire rack. For filling, in a small bowl beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain oranges and pineapples, reserving 1/2 c. fruit juices. Arrange oranges, pineapples, strawberries and kiwi over filling. For glaze, in a small sauce pan, combine sugar and cornstarch. Stir in lemon juice and fruit juices until smooth. Bring to boil over medium heat; cook and stir two minutes or until thickened. Cool. Brush glaze over fruit. Refrigerate for one hour before serving.

-- Sydney Bond

Holiday cheese ball

Ingredients:

Two packages of cream cheese(8 oz.), softenedThree tbsp. honey1/2 c. chopped pecans1/4 c. chopped celeryOne c. chopped cranberries, dried1/4 tsp. garlic powderCombine all ingredients and mix well. Form into a ball and refrigerate until served.

-- Sydney Bond

Sausage bread

Ingredients:

Two cans regular crescent rolls11/2 lbs. sausageTwo c. cheddar cheese (shredded)One c. Parmesan shredded cheeseTwo eggsTwo tsp. parsley flakes (optional)Place a layer of crescent rolls (one can) in bottom of 13 x 9 pan. Bake at 375° F for 10 minutes. Remove from oven. Cook sausage until brown, drain. Add cheese and parsley flakes. Remove from heat. Add eggs and stir. Pour sausage mixture over crescent roll layer. Layer the other can of crescent rolls on top. Bake at 375° F for 25 to 30 minutes or until brown.

-- Corbin Dalton

Crockpot Italian Chicken

Ingredients:

Four chicken breastsOne packet of zesty Italian dressingOne 8 oz. brick of cream cheese, softenedTwo cans of cream of chicken soupCook on low for four hours. If the sauce is too thick, add a little milk. Serve over pasta.

-- Corbin Dalton

Tater Tot Casserole

Ingredients:

One lb. ground beef or ground chuckgarlic powder (optional)saltpepperOne small can (11 oz.) of cream of mushroom soupOne large bag of tater totsPreheat over to 450° F. Spread out all of the ground beef, uncooked, in the bottom of a 9 x 9 baking pan. Sprinkle the desired amount of salt and pepper to season the meat, you can also use a bit of garlic powder but it is optional. Take your can of cream of mushroom soup and spread it out all on top of your ground beef. You should use the entire can. Place your tater tots, uncooked, on top of the soup. Be sure to cover the entire top in tater tots. Once the tater tots are in place, you're ready to cook it. Bake on 450° F for 45 to 50 minutes. Cooking times might vary with different ovens. Once tater tots are brown on top, check the meat on the bottom to see if it is finished. Once it is brown, you're finished. Cool and serve.

-- Margaret Young

Pizza Roll-Ups

Ingredients:

One can of crescent rollsOne package of pepperonisOne package of mozzarella string cheese sticksTwo cans of marinara sauce (two small cans or one large can)Parchment paperFollow baking instructions on crescent roll package as to what to preheat your oven to. Take a good amount of parchment paper to be your work area. Lay out each crescent roll on your paper. On each one, start with the marinara sauce. Spread out enough sauce on each roll yo cover your dough. Take the pepperonis and place desired amount on top of the marinara sauce. Normally three-four pepperonis. Next comes the string cheese. Cut each stick in half and place each one on the wider side of the crescent roll. Grab hold of the cheese and the crescent roll and roll down towards the point. Make sure the ingredients stay in the roll. Place them on a greased coking sheet and bake for time on crescent roll instructions or until cheese is melted. Cool and serve with warm marinara sauce. Enjoy!

-- Margaret Young

Million Dollar Spaghetti

Ingredients:

One 8 oz. package of spaghetti One lb. of ground beefOne 16 oz. jar of spaghetti sauce1/2 c. of butter, sliced and dividedOne 8 oz. cream cheese, softenedOne 8 oz. container of cottage cheese1/4 c. sour creamOne 8 oz. package of shredded sharp cheddar cheesePreheat oven to 350° F. Cook spaghetti for around 12 minutes until firm to the bite. Cook ground beef until browned, drain and discard grease. Transfer to a bowl and combine with the spaghetti sauce. Place half of the slices of butter into the bottom of a 9 x 13 casserole dish. Spread half of the spaghetti. Mix cream cheese, cottage cheese and sour cream together. Spread mixture over the spaghetti. Layer with remaining spaghetti. Top with the remaining pats of butter. Pour ground beef/sauce mix over the spaghetti and spread to cover the casserole. Bake for 30 minutes. Spread shredded cheddar cheese over the casserole and continue baking until cheese has melted and is lightly browned.

-- Delaney Sigler

Health Bar Cake

Ingredients:

One box chocolate Devil's Food cake1/2 c. of flour1/2 c. of sugarOne tsp. vanillaOne eggOne jar of caramel toppingOne can of sweetened condensed milkOne 12 oz. container of cool whipThree to four crushed up heath barsPreheat oven to 350° F. Bake cake according to directions, adding in flour, sugar, vanilla and an egg. Spread in a 9 x 13 x 2 inch pan. Bake as directed until a toothpick inserted in the center comes out clean. While still hot, poke holes in the top of the cake with a skewer or large fork. Pour caramel topping and sweetened condensed milk over hot cake. Let the cake cool completely. Spread the whipped topping and sprinkle crushed Heath Bars over the entire cake. Refrigerate until ready to serve.

-- Delaney Sigler