Students from the 4-year-old class of Mrs. Joni at Southside Preschool shared their favorite recipes.

Baked Salmon

Ingredients: 11/2 lb. salmon fillet, One tbsp. soy sauce, One tbsp brown sugar, One tbsp. sesame oil, One tbsp. olive oil, One tbsp. chopped garlic, 11/4 tbsp. black pepper. Preheat oven to 375° F. Rinse the salmon with cold water and pat dry with paper towels. Mix well: soy sauce, brown sugar, sesame oil, garlic, olive oil, black pepper. Put the salmon onto aluminum foil and pour the sauce on it, flip the salmon to make sure it's marinated well. Bake in the oven for 20 minutes until the salmon is cooked through. After that, it can be served immediately.

-- Landon Duong

Chicken Rice Soup

Ingredients: Four chicken leg quarters, 3/4 c. of jasmine rice (washed well), Four tbsp. of granulated chicken flavor soup base mix, Eight to 10 c. of boiling water, Green onion, Chopped garlic, Salt, Pepper, Sugar, Chili, Cooking oil. Wash chicken with salt and trim fat (if needed), cut small pieces. Preheat a pot and put one tbsp. cooking oil in, add garlic for a few seconds until it turns yellow. Add chicken and put one tbsp. of salt in. Stir well until the chicken looks medium-rare, then add boiling water. Let it cook for five minutes then add rice in. Keep the heat medium and cook for 20 or 30 more minutes. When the rice looks mushy, add the granulated chicken flavor soup base mix. Add in more or less, depending on flavor. Put in one tbsp. of sugar in and it's done. Chicken Rice Soup is served hot with green onion, pepper and chili on top.

-- Landon Duong

River's Homemade Chicken Noodle Soup

Ingredients: 1/2 bag of extra-wide egg noodles, Four 32 oz. cartons chicken broth, Two tbsp. chicken soup base, 1/2 onion diced, Three to four stalks of celery - chopped, Three to four carrots - chopped, Two to three chicken breasts - diced, Thyme, salt and pepper to taste. Bring chicken broth to boil. Add diced chicken breast. While cooking, prepare vegetables, one diced and chopped, add to soup. Add soup base. Cover and allow to cook until carrots are tender. Add noodles, stir and turn heat to medium allowing noodles to cook. Add seasoning to taste. Cover to keep warm.

-- River Stewart

"Cowboy Beans"

Ingredients: One can lima beans, One can red kidney beans, One can pork and beans, One lb. hamburger meat, One onion - chopped, One c. brown sugar, 1/2 c. ketchup, One tbsp. mustard. Brown hamburger meat in skillet. Add chopped onion. Combine lima, kidney and pork and beans in a crock pot. (Drain 1/2 liquid lima and kidney). Add brown sugar, ketchup, mustard, hamburger meat and onion. Stir until all ingredients are combined. Cook on high for four hours.

Chicken Parmesan with Pasta

Ingredients: Cooking spray, Eight oz. (1/2 box) spaghetti noodles, Four chicken breasts, Can of diced tomatoes, 1/2 c. grated parmesan cheese, One c. shredded mozzarella cheese. Preheat oven to 350° F. Coat a baking dish with cooking spray and bake chicken breasts for 30 minutes. Boil noodles and drain. Remove chicken breast from baking dish. Place cooked noodle in dish. Place chicken breasts on top of noodles. Spread diced tomatoes over top of chicken and noodles. Sprinkle mozzarella cheese and parmesan cheese over top. Bake 10 minutes or until cheese is melted.

-- Parker Perry

Cherry Delight

Ingredients: One graham cracker pie crust, Eight oz. package of cream cheese, One c. powdered sugar, One eight oz. cool whip, One can of cherry filling. Mix cream cheese and powdered sugar. Add cool whip and mix together. Spread mixture over crust. Top with pie filling. Chill and serve.

-- Parker Perry

Mini Cheesecakes

Ingredients for crust: One c. graham cracker crumbs, Two tbsp. sugar, Three tbsp butter - melted. Ingredients for cheesecake: 16 oz. cream cheese - softened at room temperature, 1/2 c. sugar, Two eggs, 1/2 tsp. vanilla extract, 21 oz. cherry pie filling. Place cupcake liners into a 12 cup muffin pan. In a small bowl, mix together the crust ingredients. Evenly divide mixture among the 12 muffin cups, about one tbsp. in each. Press the crust mixture firmly into the bottom of each muffin cup. Set aside. In a large bowl, beat together the cream cheese, sugar, eggs and vanilla until smooth. Pour mixture evenly over crusts. Bake at 350° F for 15 to 17 minutes. Do not overbake. Allow cheesecakes to cool. Serve topped with cherry pie filling.

-- Ryleigh Burks

Meatloaf

Ingredients for glaze: One c. ketchup, 1/4 c. brown sugar, Two tsp. cider vinegar. Ingredients for meatloaf: Two lb. ground beef, Two eggs - lightly beaten, 1/2 c. quick cooking oats, 1/3 c. milk, 1/3 c. ketchup, 1/3 chopped onion, One tbsp. worcestershire sauce, One tsp. salt, 1/2 tsp. pepper. Preheat oven to 350° F. In a small bowl, mix the glaze ingredients together and set aside. In a large bowl, mix together the meatloaf ingredients. Place in a 9 x 5 loaf pan. Spread half of the glaze on top of the meatloaf. Bake for 30 minutes. Spread the remaining glaze on the meatloaf and baked for 35 to 45 minutes longer on until thermometer reads 160° F.

-- Ryleigh Burks

Mississippi Roast

Ingredients: Three lb. chuck roast, One oz. packet of dry ranch seasoning mix, One oz. packet of dry Au Jus gravy mix, Six tbsp. unsalted butter, 1/4 c. water, Five to six pepperoncinis. Add water to a crock pot then place the roast in. Add ranch mix on top of the roast, then add the Au Jus mix, six tbsp. of butter and the pepperoncinis. Cook in the crockpot for eight hours. Shred the roast and enjoy.

-- Carter Vickery

Tri Color Pasta Salad

Ingredients: Tri color rotini, Red bell pepper, Red onion, Cherry tomatoes, Mushrooms, Black olives, Italian dressing. Boil noodles until done, follow box directions. Add any prep veggies you like -tomatoes, mushrooms, peppers. Add your dressing, mix together and chill before serving.

-- Carter Vickery

Lemon Pie

Ingredients: One block cream cheese, One can sweetened condensed milk, 1/4 c. lemon juice, One tsp. vanilla extract, One pie crust. Mix all ingredients well. Pour into pie crust. Refrigerate over night. Enjoy!

-- Dane Maddox

Dane's favorite Crockpot Mac-n-cheese

Ingredients: One block Velveeta cheese (32 oz.) - cut in cubes, One stick salted butter - cut in cubes, One box elbow noodles (16 oz.), About two c. milk. Boil noodles as directed on box. Put half butter and cheese cubes in crockpot while noodles are boiling. Drain noodles and add to crockpot. Stir in remaining butter and cheese. Add milk periodically to keep from sticking. Cook in crockpot two hours. Serves several.

-- Dane Maddox

Chicken Tenders

Ingredients: 1/2 c. Italian dressing, One tsp. lime juice, 11/2 tsp. honey, One lb. chicken. Mix and pour over chicken and let stand for an hour. Fry until chicken is done.

-- Blakley Hix

Puff Pastry Sticks

Ingredients: Puff Pastry, Mustard, Bacon (uncooked), cheddar cheese. Lay out pastry, cover with mustard and lay bacon side by side on it. Sprinkle cheese over the bacon and cut each slice of bacon. Twist tight and spread egg wash on it. Place in oven at 400° F for 15 minutes.

-- Blakley Hix

Keto Cheesebake Bites

Ingredients: One box cream cheese - softened, One stick butter - softened, 1/4 c. sweetener (sugar), 1/2 tbsp. vanilla extract, 1/2 tbsp. coconut oil (optional). Mix softened cream cheese, butter and sweetener in a mixing bowl on low speed. Add the vanilla extract and coconut oil and mix on high until well blended. Scoop into bit size balls or scoop into cupcake liners. Enjoy. They can be stored in a Ziploc bag in the freezer.

-- Annabelle Jennings

Homemade Mason Jar Butter

Ingredients: One c. heavy cream, Pinch of salt, One pint sized mason jar. Pour heavy cream into the mason jar, filling it half-way full. Screw the lid on. Shake mason jar for approximately 5 to 7 minutes. After the first two minutes you'll have whipped cream. Keep shaking until you hear that a lump has formed inside, and shake an additional 30 to 60 seconds after that. Remove the solids from the jar. The remaining liquid is buttermilk. You can save that for other recipes, or discard it. Place the solids into a small bowl. Pour cold water over the butter and use your hands to squish it into a ball. Discard water and repeat rinsing two more times. At this point you have butter. You can add in things like salt, honey, and herbs to create flavored butters, or serve in its pure form as is.

-- Annabelle Jennings

Crockpot macaroni and corn casserole

Ingredients: 15 oz. can cream corn, 15 oz. can whole corn - divided, One c. uncooked elbow macaroni, 1/2 c. butter - cubed, Eight oz. Velveeta cheese - cubed, 1/2 tsp. pepper, 1/2 tsp. salt. Place all ingredients in a four quart crock pot ad stir to combine. Turn the crock pot on high for 45 minutes, stir the mixture, cover and cook on high for 30 more minutes, stir well then reduce the setting to low. Cook for 11/2 hours, or until macaroni is tender.

-- Avery Morse

Mexican Chicken Dorito Casserole

Ingredients: Two c. shredded cooked chicken, One c. shredded cheese, One can cream of chicken soup, One can rotel tomatoes, 1/2 packet taco seasoning, 1/2 c. sour cream, Bag of Doritos. Preheat oven to 350° F. In a mixing bowl, combine all ingredients except Doritos. In a greased two quart dish, put a layer of crushed Doritos (two c.), then a layer of chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30 to 35 minutes, until bubbling hot.

-- Avery Morse

Audrey's Favorite Buttercream Frosting

Ingredients: 21/4 sticks salted butter - softened, One lb. powdered sugar*, Two oz. cream cheese - softened, Two tsp. heavy whipping cream, One tsp. vanilla or vanilla bean paste. Cream together butter and cream cheese in stand mixer (or whatever you have) for about one minute. Add in vanilla and cream, then dump powdered sugar in. Clean up the cloud of sugar dust then remember you should have done it slowly. Beat on low until ingredients are fully incorporated, then turn on high and walk away. Seriously. Leave it alone for at least five minutes then return to super fluffy frosting! Audrey likes pink frosting, but color it however you want! *Note* If buttercream is not sweet enough to taste, add more powdered sugar.

-- Audrey McClure

Audrey's Secret Sauce

We as a family have finally discovered the secret to making any meal edible and desirable! This special sauce will enhance any dish - simply serve on the side in your finest dipping bowl or drizzle straight onto plate. And the secret is...ranch! Yes. Ranch. Can't beat it so why try?! Step one: Open bottle of ranch. Step two: Enjoy!

-- Audrey McClure

Adeline's Favorite Sprinkle Pancakes

Ingredients: Two c. flour, One tbsp. baking powder, One tsp. salt, Three tsp. sugar, Three eggs - separated, 11/2 c. milk, One stick butter - completely softened. Mix wet and dry ingredients in separate bowls. Slowly combine dry ingredients into wet ingredients. Add your favorite sprinkles just before flipping pancakes!

-- Adeline Ball

Cheesy Potato Soup

Ingredients: 12 potatoes - cubed and peeled, One can sliced carrots - drained, Three c. shredded sharp cheddar cheese - room temp., One onion - finely chopped, Three to four chicken boullion cubes, Six to eight slices of bacon - chopped in small pieces, Salt and pepper to taste. Cook bacon in a pan and remove to a bowl. Saute inion in bacon grease until softened. Boil potatoes, add boullion cubes. Add carrots and onions. Turn heat down and add room temp. cheddar slowly while stirring so it melts nicely. Garnish individual bowls of soup with the fresh bacon bits!

-- Adeline Ball

Pizza Pinwheels

Ingredients: One can pizza crust, 1/2 tsp. garlic salt, One tsp. dried basil, One c. shredded mozzarella cheese, 1/2 c. shredded parmesan cheese, 1/2 c. sliced pepperoni - chopped, One c. marinara or pizza sauce. Preheat oven to 425° F. Press pizza dough out into large rectangle. Sprinkle dough with garlic salt, basil, cheeses and pepperoni. Starting at the long end, roll dough up tightly to form log. Slice into pieces. Place on lightly greased pan and bake for 10 minutes or until browned on top. Serve with warmed sauce for dipping.

-- Sydney Slaton

Yummy Roast

Ingredients: One four to five lb. roast of choice, One dry ranch dressing mix packet, One Au Jus dry mix packet, One zesty Italian salad dressing dry mix packet, One stick of butter, Six to seven pepperoncini peppers, 1/4 c. of water. Put water in bottom of crock pot. Place roast in crock pot. Pour all three dry packets on top of roast. Put stick of butter on roast and peppers around roast (may add carrots and potatoes). Cook on low for eight hours.