Cake Batter Truffles Week 2

Christmas NO-BAKE Cake Batter Truffles

INGREDIENTS:

1 cup white cake mix
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 cup butter, melted
1/2 teaspoon vanilla
2 tablespoons milk
1 tablespoon Christmas sprinkles + more for decoration
1 1/2 cups white chocolate chips or vanilla almond bark

DIRECTIONS:

In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes.

In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired.

Gingerdoodle Cookies Week 1

GINGERDOODLES a cross between a ginger snap and a snickerdoodle

INGREDIENTS:

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
3/4 teaspoon vanilla extract
1/4 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups all purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar, for rolling

DIRECTIONS:

Preheat oven to 350 degrees.

Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.

Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.

Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.

Serve warm or at room temperature. Store in an airtight container until ready to serve.

Welcome to Cooking/Baking Class

Welcome to Cooking/Baking Elective Class WINTER 2014

Hello Parents & Students,

Welcome to Cooking and Baking Class for Kids! I hope you are looking forward to a fun experience for your child as much as I am. The students will be using the stove and oven but I will be instructing, supervising and involved in every step of the process and preparation of every recipe. I have an assistant in every cooking class (my assistants are composed of ILCS students who have a passion for cooking/baking, have taken my class previously and exhibit leadership). My assistant helps me with the more advanced techniques and methods of cooking as well as assists some of the younger kids in class. Please let me know if your child has ANY food allergies or sensitivities to certain foods as soon as possible. You may email me at ilcscookingelective@gmail.com

For my class to be successful it is very important that every student is a good listener; as well as careful during class. Please review the kitchen safety rules with your child (I will also be going over the rules with them on the first day of class). If a student is misbehaving inappropriately he or she will not be permitted to participate with our cooking/baking class for that day. I will begin with a warning and then will ask the student to take a seat. If the behavior continues I will drop the student from Cooking/Baking Elective Class. If your child is dropped from this elective, a full payment for the cost of the trimester will be required. It is a privilege to be in ANY Elective Class, inappropriate behavior takes away time from the other kids who want to learn and it also makes it an unsafe atmosphere. I want to make sure everyone has fun, but I must keep the safety of all the children in mind.

***PLEASE NOTE*** The cost of cooking class differs by day. The reason some classes differ in pricing is due to Holidays and extended days, etc. Monday is $65, Tuesday and Wednesday is $75. The cost on Thursday is $65. Extended days are held on the last Thursday of every month at CSC. Therefore; no electives are offered on this day. All payments are due the week of December 15th. Please make your check payable directly to: Esmeralda Williams. Cash is also accepted, if payment is made via currency I will provide a receipt for those payments. I understand that some individuals may be going through a hardship, are paid on a monthly basis, etc. If so, please do not hesitate to email me at ilcscookingelective@gmail.com let me know if you need a scholarship or if you need additional time to make your payment. All information is kept confidential.

I don’t foresee having to cancel any classes but in the event that I do, I will notify you via a phone call/email. ILCS provides me with the phone number you have on file with the office. Please make sure your number is current.

Our blog website with our recipes is www.ilcscookingelective.blogspot.com

Thank you, Esmeralda Williams

Thanksgiving Cupcakes Week #9

These are Turkey cupcakes one of my 5 year old students made.

Great job Sierra!

Here is a generic photo of Lil Turkey's

Apple Pie in a Bag and Apple Crisp Week#8

The kids all had a chance to use the apple corer,slicer and peeler. This handy gadget is great for anyone who plans on making homemade Apple Pie, Apple crisp, Applesauce etc. 

Our Apple Crisp turned out amazing! The kids all enjoyed it.

Here's a generic picture of what apple pie in a bag looks like. What a great idea if you have apples that need to be used.

Apple Crisp & Apple Pie in a Bag

Apple Season! Love The Fall Weather!

Apple Crisp Recipe

For the crumb topping

1. 1/2 cup flour
2. 1/2 cup old fashioned oats
3. 1/2 cup brown sugar
4. 1/2 tsp baking powder
5. 1/4 tsp ground cinnamon
6. dash of salt
7. 1/3 cup unsalted butter, diced into small chunks

For the Apple filling

1. 3-4 large Granny Smith apples, peeled and sliced thin
2. 3 Tbsp butter, melted
3. 2 Tbsp flour
4. 1 Tbsp lemon juice
5. 3 Tbsp milk
6. 1/2 tsp vanilla extract
7. 1/4 cup brown sugar
8. 1/2 tsp ground cinnamon
9. dash of salt

Instructions

1. Preheat oven to 375 degrees F.
2. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling

1. In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Freezer Apple Pie Filling-Apple Pie in a Bag

*This recipe is for one bag of filling which will make one pie.

5-6 apples peeled and sliced thin

2 tbsp lemon juice

1/2 cup granulated sugar

1/2 cup of brown sugar

1/4 C flour

1 tsp cinnamon

1/4 tsp salt

1/8 tsp nutmeg

2 tbsp butter cut into chunks

 

1. Place butter in freezer.

2. Mix all ingredients except apples, butter and lemon juice in a gallon freezer bag and shake until combined. 

3. Peel and slice apples.

4. Coat apples in lemon juice.

5. Add apples and butter to sugar mixture and shake until combined.

6. Remove air from bag, label and freeze flat.

When ready to use; thaw and pour into a pre 
-made pie shell and bake until top is browned.

Homemade Amish Pretzels Week 7

The pretzels were a BIG hit! I let the kids know that if they choose to make this recipe at home to make sure they have plenty of helpers to help roll out dough ropes to shape like pretzels. Some of the kids had salted pretzels and others chose cinnamon sugar. 

BOO! Bites Week 6

These little mini gems were a huge hit! We used Creme Bouquet instead of vanilla or almond extract. Our cookies had a hint of lemon flavor. Happy Halloween...

BOO! Bites

Halloween Cookies-BOO! Bites

These tiny Halloween shortbread cookies come together very quickly for festive little munchies everybody will love!

• 1/2 cup unsalted butter, at room temperature (plus more to butter the pan)
• 1/4 cup granulated sugar
• 1/4 teaspoon almond or vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 4 teaspoons halloween colored nonpareils

Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch pan, then line with parchment paper, pressing the sides and corners to stick.

In a large mixing bowl, beat the butter, sugar and extract at medium speed until creamy, about 1-2 minutes. Add the flour and salt. Mix on low speed until a dough forms. It will be crumbly at first, but keep beating. Stir in the nonpareils until evenly distributed.

Transfer the dough to the lined pan and press evenly into the bottom. Use the parchment paper to lift the dough from the pan and transfer to a cutting board. Cut the dough into 1/2-inch square pieces (a pizza cutter works well). Place the squares 1/2-inch apart on an ungreased baking sheet; discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin to brown.

Week-5 Sopes

This past week was a success!! The kids loved the sopes!

Spanish Tapas-Mini Baked Sopes

Vegan and Gluten Free Homemade Sopes

Ingredients:

Sope Shells

2C Corn Masa Flour-Maseca (in the flour section of your grocery store)

1/4t of salt

1 1/4C warm water

2t of canola oil

Mix the ingredients in a bowl to form a soft dough. If dough feels dry add more water 1T at a time. Divide the dough into 8 equal balls. We made 12-14 small dough balls to make them mini appetizers. *Cover the dough with a damp towel or paper towel because the masa will dry quick. 

Preheat griddle (we will be using a comal) set on high heat. Using your fingers, flatten the dough ball to form a 3” diameter circle. It will be about 3/8” thick.  The size of a small round taco tortilla. Make sure you don't overwork your dough and make the sopes to thin. 

Place sope on the griddle and cook sope for about a minute on the griddle, then turn and cook the other side. Carefully remove from the heat, and set aside. Repeat process for remaining masa balls. 

When all balls have been flattened and cooked, pinch the edges of the sope to create a raised rim about 1/4” high. Sopes will be hot, so be careful.  

In a separate frying pan. Heat some oil to 300 degrees F. Fry sopes until lightly golden, and place on a paper towel to drain. You may also bake them, simply place them on a baking sheet and spray with cooking spray, bake at 350 degrees until golden brown. 

I like sopes de frijoles, so i typically add beans, Monterey jack cheese, tomatoes, onions, lettuce and jalapenos. But you can fill the sopes with just about anything you like. Chicken, carne asada, or potatoes with chorizo. 

Homemade Pumpkin Ravioli

Homemade Pumpkin Filled Ravioli

For the pasta dough:
3 cups unbleached all purpose flour
1/2 teaspoon salt
2 eggs
1/4 – 1/2 cup hot boiling water

To make the Pumpkin filling:
1 cup pumpkin puree
1 cup whole milk ricotta
1 egg, slightly beaten
½ cup grated parmesan cheese
½ teaspoon freshly ground nutmeg
½ teaspoon salt
Pinch of white pepper
1 tablespoon chopped fresh parsley


For the sauce:
4 tablespoons unsalted butter
10 sage leaves (plus additional for garnish, if desired), chopped
1/2 cup of half and half
Kosher salt
Parmesan shavings

To prepare the pasta dough, measure the flour and the salt on a clean surface. Make a well in the center and add the eggs. Use your fingertips to break up the egg yolks and gently mix in the flour until the mixture is crumbly and resembles sand. Gradually add the hot water, a few drips at a time, carefully working it into the flour mixture until a dough forms (be careful not to burn yourself!). Knead the dough for about 6-8 minutes, until smooth.  Shape the dough into a ball, wrap with plastic wrap, and let rest for at least 30 minutes (or refrigerate up to 24 hours).

While the pasta dough rests, combine the ricotta, pumpkin, milk, egg, parmesan cheese, nutmeg, salt, pepper and parsley. Beat to combine. Set aside. Line a baking sheet with parchment paper or use a Roulpat silicon mat, lightly flour. Place a pot of water to boil, sprinkle sea salt into water.

Once the dough has rested, using a pasta machine (or if you’re brave and strong, a rolling pin) to roll the pasta out into wide sheets. If you have a pasta maker use the number 4 to thin your pasta sheets. We fed it through 3-4 times to get a thin sheet of pasta dough. Once your pasta dough is to the desired thickness, use a pizza cutter, cut the pasta into perfect rectangles. Place dough on floured Roulpat. Place a tablespoon of the filling on the pasta dough, about an inch apart across the pasta dough (you should be able to make two rows of filling for the ravioli). Top with another sheet of pasta dough. Using a ravioli cutter/maker cut into individual ravioli.

To prepare the ravioli, bring a large pot of salted water to a boil. Boil for about 10 minutes, in batches, pushing the ravioli back down into the boiling water with a wooden spoon as it floats to the top.  Drain the ravioli and set aside.

Make a quick browned butter sage sauce to spoon on top. Brown the butter with the fresh sage. Once the butter is brown, add the half and half. Add salt to taste, plate the ravioli and spoon the sauce on top of fresh steamed asparagus. Enjoy!

Our Pumpkin Scones

The kids had so much fun making these scones. I introduced them to a pastry cutter, Silpat, Roulpat and taught them how to knead sticky dough by adding flour to the dough. Everyone loved them.

Pumpkin Scones with Pumpkin Icing

Tis' the Season for EVERYTHING Pumpkin

Ingredients

Scone
• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup packed light-brown sugar
• 3 Tbsp granulated sugar
• 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
• 1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don't chill in can)
• 3 1/2 Tbsp buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 Tbsp honey
• 1 Tbsp half and half
Glaze
• 1 cup powdered sugar
• 2 Tbsp half and half, then more as needed
Pumpkin Icing
• 3/4 cup powdered sugar
• 1 Tbsp pumpkin puree
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 Tbsp half and half

Directions

• For the scones:
• Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
• In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
• Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
• For the glaze:
• In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
• For the pumpkin glaze:
• In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.

Salted Caramel Popcorn- Week 1

Salted Caramel Popcorn

3/4 cup of popcorn kernels

Start by popping the kernels (either air popped, microwaved in a lunch sized paper bag or a pot on the stove top). We simply used the stovetop and pot. Once popcorn has popped, place the popcorn on a large jelly roll pan or cake pan. Spray with nonstick cooking spray if you are NOT using a Silpat.

Sprinkle popcorn with 1tsp of sea salt.

In a pot, melt:

1/2 cup of butter

Add: 

1 cup light brown sugar

1/3 cup of light corn syrup

1/2 tsp salt 

Stirring all to combine, bring to a boil without stirring for about 4 minutes.

Remove from heat and add:

1/4 tsp baking soda

1/2 tsp vanilla

Pour hot caramel over the popcorn stirring well to coat. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove, cool and break into pieces. 

Cook Tip: We wanted extra coated caramel popcorn, so we doubled the caramel recipe; however it is not necessary. :) 

Lots of Happy Campers!!! Enjoy

Welcome to Cooking/Baking Elective Class for Winter Feels like Summer2014

Cooking/Baking Class Summer/Fall 2014

Hello Parents & Students,

Welcome to Cooking and Baking Class for Kids! I hope you are looking forward to a fun experience for your child, as much as I am. The students will be using the stove and oven but I will be instructing, supervising and involved in every step of the process and preparation of every recipe. I have an assistant in every cooking class (my assistants are composed of ILCS students who have a passion for cooking/baking, have take my class previously and exhibit leadership). My assistant helps me with the more advanced techniques and methods of cooking as well as assists some of the kids in class.

Please let me know if your child has ANY food allergies or sensitivities as soon as possible. Please E-mail me at ilcscookingelective@gmail.com

For my class to be successful it is very important that every student is a listener; as well as careful during class. Please review the kitchen safety rules with your child (I will also be going over the rules with them on the first day of class). If a student is misbehaving inappropriately he or she will not be permitted to participate with our cooking/baking class for that day. I will begin with a warning and then will ask the student to take a seat. If the behavior continues I will drop the student from Cooking/Baking Elective Class. If your child is dropped from this elective, a full payment for the cost of the trimester will be required. It is a privilege to be in ANY Elective Class, inappropriate behavior takes away time from the kids I am trying to teach. It also creates an unsafe atmosphere. I want to make sure everyone has fun, but I must keep the safety of all the children in mind.

***PLEASE NOTE*** The cost of the cooking/baking elective class is $75 total for the trimester. Extended days are held on the last Thursday of every month at CSC. *If you attend BSC and are in this elective on Thursdays you will not attend elective class on these Extended Days. Extended days take place on Thursdays; the last day of the month at CSC.

*Please take a look at the information above for the tuition fee. All payments are due as soon as possible. Please make your check payable directly to: Esmeralda Williams. Cash is also accepted, if payment is made via currency I will provide a receipt for those payments. I understand that some individuals may be going through a hardship. If so, please do not hesitate to email me at ilcscookingelective@gmail.com let me know if you need a scholarship or if you need additional time to make your payment. All information is kept confidential.

I don’t foresee having to cancel any classes but in the event that I do, I will notify you via a phone call/email. ILCS provids me with the phone number you have on file with the office. If there is a different number where you need or would like to be contacted, please email it to me at ilcscookingelective@gmail.com

I have lots of fun recipes planned. I hope your child enjoys my cooking and baking class. Most of all, I hope your child surprises you and makes a few of the recipes he/she learned to prepare in class! :)

Recipes are available on my cooking blog website. Students may log on with your parents consent; please visit our cooking/baking blog for ALL recipes and class lessons. www.ilcscookingelective.blogspot.com

If you have any questions, please contact Esmeralda Williams at 805-201-5865 or email ilcscookingelective@gmail.com

Thank you,


Esmeralda Williams

30 Minute Garlic Parmesan Rolls

Ingredients

1 C plus 2 Tbsp warm water

1/3 C oil

2 Tbsp active dry yeast

1/4 C sugar

1 1/2 tsp salt

1 egg

3 1/2 C bread flour (seems to work better but all purpose flour will also work)

Topping

2 Tbsp. butter melted
1 tsp. garlic salt
1 tsp. Italian Seasoning
1/2 cup of Parmesan Cheese

Instructions

Heat oven to 400 degrees.

In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.

Knead with hook until well incorporated and dough is soft and smooth. (Just a few minutes)

Form dough into 12 balls and then place on a greased (or use a Silpat) 9 x 13 pan and allow to rest for 10 minutes. Meanwhile, combine your melted butter, garlic salt and Italian seasonings together.  Brush each roll, sprinkle Parmesan cheese. Bake for 10 minutes at 400 degrees or until golden brown.

Cinnamon Rolls from Scratch

We will be combining two recipes together and creating an amazing Cinnabon Cinnamon Roll. No rising time needed for the dough.

Cinnamon Rolls

Ingredients

For the dough:

2 cups of Self Rising Flour (plus 1/2cup for kneading and rolling)
1/8 tsp of salt
2 TBS of sugar
1 cup of Fage Greek Yogurt or Almond Milk

For the filling:
1 1/2 cups light brown sugar or Coconut Palm Sugar
2 tablespoon ground cinnamon 
2 tablespoon cornstarch
4 tablespoons unsalted butter, room temperature

For the cream cheese frosting:
1 oz cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
2/3 cup of powdered sugar, sifted

Preheat oven at 350 degrees. Bake for 8-10 mins or until golden brown. Combine all dry ingredients for the dough and mix together, add yogurt and knead together. If dough is to crumbly add a but more yogurt. Place dough on a kneading mat and knead for 5-10 mins. Using a rolling pin, roll dough into a rectangle shape. 

Filling-Mix all the first three ingredients for the filling. Spread butter on dough leaving a 1/2 inch plain across the top of the dough, sprinkle cinnamon sugar mix on the buttered dough. Roll into a log and slice into rolls (about 1inch). Place rolls on a baking sheet lined with parchment paper or a Silpat. 

While the cinnamon rolls are baking, make the icing. Combine all ingredients for the icing and cream together. Drizzle cinnamon rolls directly out of the oven while still warm. Add additional icing when you are ready to serve.

Pizza Pinwheels-Week 4

pizza pinwheels

Ingredients:

1 cup Gold Medal ***Self-Rising Flour
1/2 teaspoon granulated white sugar
pinch of salt
2/3 cup 2% Greek Fage Yogurt (see tips below)
3 tablespoons prepared pesto
3/4 cup chopped pepperoni
3/4 cup shredded Italian cheese blend (or mixed mozzarella & Parmesan), divided
pizza or smooth marinara sauce, warmed

directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat (or spray with nonstick spray).

2. In a medium bowl, whisk together the flour, sugar and salt. Mix in the yogurt and continue to stir and mix until the ingredients are well-combined and forming a dough. Turn out the dough onto a well-floured surface. Knead a bit until the dough comes together well, sprinkling in more flour if needed. Roll the dough into a rectangle (about 9x14-inches).

3. Spoon the pesto onto the rolled out dough, using the bottom of a spoon to spread it out evenly. Sprinkle with the chopped pepperoni. Top with 1/2 cup cheese.

4. Carefully roll up the dough into a log. It will be a little soft and precarious. Use a sharp knife to cut about 1/2-inch slices. Hold the sliced roll together with your fingers while you transfer it to the prepared baking sheet. Repeat with the remaining slices.

5. Bake 20 minutes, or until cooked through and lightly browned. Serve warm with sauce.

tips:

*I used Fage brand 2% Greek yogurt. If you use a different brand or a different fat content, you may need to use either more or less yogurt because the moisture content may vary. I'd measure out 2/3 cup, then mix about 1/2 cup into the flour. Then add more as needed until a nice, non-sticky dough is formed.

"Sweet" Bird's Nests- Week 3

Bird's Nests

3 cups mini marshmallows
3 TBSP unsalted butter
1/2 tsp vanilla
4 cups dry chow mein noodles
small candies, jelly beans, m & m's, etc.

Line a cookie sheet with parchment paper. Set aside.

Over low heat, melt the marshmallows and butter in a large saucepan.

Once melted, stir in the vanilla, then add the chow mein noodles.

Coat your hands liberally with shortening, or spray your hands with cooking spray (butter doesn't work as well) and have some nearby for re-coating.

Grab a clump of noodles smaller than a tennis ball but larger than a golf ball. Form into a ball while pressed your thumbs into the middle, forming a nest. Allow the nests to cool, then fill with with the candy of your choice. Perfect, simple kid friendly Easter dessert.

Chicks-in-a-NEST 

Ingredients:

1 20 ounce package of pre-shredded hash brown-style potatoes

2 large eggs, lightly beaten

4TBS flour

1 small sweet onion, coarsely grated 

1 cup of shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt to taste

freshly ground black pepper to taste

-------------------------------------

1 dozen eggs, scrambled or egg beaters

1 package of Soy-Chorizo or your choice of breakfast sausage, bacon, or ham

*Garnish~Greek sour cream, salsa or cheese for garnish. You could also add, basil or spinach to your scrambled eggs.

Preheat oven to 400 degrees F and lightly spray a 12-cup tin with non-stick cooking spray.

Staring with the first 8 ingredients, this includes 2 eggs, flour etc. to help make the potato crust firm. Mix all 8 ingredients together in a bowl. 

Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup.

Bake until golden brown, about 25-30 minutes. If the nests have puffed up to much in the center, scoop out a little with a teaspoon. 

Meanwhile, cook the Soyrizo in a pan and add your dozen scrambled eggs to the meat mixture. Cook and stir the meat/Soyrizo and eggs until curds form and eggs are firm.

Spoon a few tablespoons of scramble eggs into each nest and top with sour cream, salsa, chives or cheese.

Lesson #10 S'mores

Thank you for the opportunity for allowing me to teach your kids baking and cooking skills. Hope they enjoyed the class as much as I enjoyed teaching and helping them.

We ended the trimester with a tasty treat. S'mores! So next time it's raining or to cold to make a campfire for s'mores, bake them in your oven. :)