Table of Contents

Introduction…………… 2

Breakfast…………4

Blueberry Streusel Coffee Cake…..5

Spicy McGuire Egg…….7

Overnight Oats……..9

Seersucker Chicken and Waffles……..11

Gingerbread Waffles and Irish Coffee Syrup and Ginger Sugar………13

Lunch/Dinner……….16

Mexi-Tater………17

PB&J Melt………19

Watermelon, Mint and Feta Salad…..21

Spaghetti Squash with Pesto and Tomatoes……23

Roasted Veggie Bowl……..25

Dessert………….28

Chewy Pumpkin Chocolate Chip Cookies……29

Grandmas Lemon Meringue Pie…….31

Best Banana Pudding Poke Cake……..33

Strawberry-Rhubarb Pie………35

Cake Mix Chocolate Cookies……37

About Us

Dublin is an 11 year old sixth grader at Carmichael Middle School. He enjoys hockey and playing video games. Dempsi is a 13 year old 7th grader at the same school. She enjoys baking and hanging out with her friends.

Dublin and I are super excited to share our family recipes. We both enjoy helping in the kitchen and have been for years. My moms side has recipes that originated from the West Coast and the Yakima Valley. My dads side of the family has recipes that originated from the South and New England. We hope you enjoy these recipes.

Breakfast

Blueberry Streusel Coffee Cake

“My family has been using this recipe for as long as I can remember. I got this recipe from my Grandma. I remember waking up an begging for a piece.”

Ingredients:

• 2 cups Flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 egg beaten
• 1/2 cup milk
• 1/2 cup butter or margarine softened
• 1 cup fresh or frozen blueberries
• opt. 1 cup chopped pecans

Streusel:

• 1/2 cup sugar
• 1/3 cup flour
• 1/4 cup cold butter

Directions:

1. In a mixing bowl, combine flour, sugar, baking powder and salt.
2. Add egg, milk and butter; beat well.
3. Fold in blueberries.
4. Spread into greased 9-inch square baking pan.
5. In another bowl, combine sugar and flour; cut in butter until combined.
6. Sprinkle on top.
7. Bake at 375 degrees fahrenheit for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean.

Spicy McGuire Egg

” My family loves the Slap ya Mama seasoning and put it on whatever we can. Its spicy but not to o spicy and tastes great on eggs.”

Ingredients

• 1 egg

• tsp of “Slap Yo Mama”

Directions

1. Heat up the stove to 4.5 with some butter on it.

2.Put a egg in a cup and stir with a fork tell yolk broke.

3.Put egg on pan wait tell done  the put the “SLAP YO MAMA” all over the egg.

Overnight oats 

“Overnight oats are good for an early morning when you are in a rush. If you make it the night before, by the time you wake up, you can just grab it and go. We make these on school days.”

Ingredients

• 1/3 to 1/2 cup of almond dairy cashew or coconut
•   1/3 to 1/2 cup old-fashion rolled oats
• 1/3 cup of brown sugar

Directions

• Add a desired amount of milk,oats and brown sugar into a container and stir then but in refrigerator for at least 5 hours
•  After getting out of refrigerator add more liquid  and brown sugar and there you go.

SEERSUCKER CHICKEN AND WAFFLES

“You can eat chicken and waffles for Breakfast or even Dinner, its up to you. Its surprisingly a food combination!”

Ingredients 

• Seersucker chicken
• protein waffle mix
• cinnamon
• Vanilla
• Coconut oil
• Maple syrup

Directions 

1. Make seersucker chicken

2.while chicken bakes, prepare waffle mix directions on package

3.Add 3 or 4 dashes of cinnamon and some vanilla in the waffle mix

4. grease waffle iron with coconut oil the cook waffles tell golden brown

5. Top waffles with chicken then warm up the maple syrup.

Gingerbread Waffles with Irish Coffee Syrup and Ginger Sugar

“These waffles are perfect to eat around Christmas time! My grandma has made these waffles for as long as I can remember!”

Ingredients:

Syrup:

• 1 1/2 cups water
• 1 cup granulated sugar
• 1 tbsp. powdered instant coffee, or to taste

Ginger Sugar:

• 2 tbsp. granulated sugar
• 1 tsp.ground ginger

Waffles:

• 3 large eggs, separated
• 1/2 tsp. salt
• 1 1/2 cups all-purpose flour
• 1 1/2 tbsp. baking powder
• 1/2 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• 1/4 cup plus 2 tbsp. granulated sugar, divided
• 2 tsp. ground ginger, divided
• 3 tbsp. molasses
• 1 1/2 cups milk
• 2 1/2 tbsp. vegetable oil, plus more for greasing
• 1/2 cup heavy cream

Directions:

1. To make the syrup, combine the water and sugar in a small saucepan over medium- high heat. Bring to a boil, stirring occasionally, and cook until syrupy, 8 to 10 minutes. Remove from heat, stir in coffee and allow the mixture to sit for about 3 minutes. Return the saucepan to medium-high and cook until the mixture is thick and syrupy, about 10 minutes. Remove from heat and set aside.
2. To make Ginger Sugar, combine the sugar and ginger and mix thoroughly.
3. To make the waffles, in a small bowl beat the egg whites until soft. Add the salt and continue to beat until stiff peaks form.
4. In a large bowl combine flour, baking powder, cloves, cinnamon, sugar and ginger. Make a well in the center and add the egg yolks, molasses, milk, and oil. Gently work the wet ingredients into the dry until all are incorporated. Fold in the egg whites.
5. Heat the waffle iron and brush the top and bottom lightly with oil. Pour about 1/3 cup of the waffle mixture into the iron, cover, and bake until the waffle is golden brown.
6. Serve the waffles with the Irish Coffee Syrup and Ginger Sugar (whipped cream is optional).

Serves 6.

Lunch/Dinner

Mexi-Tater

“My family is Irish, maybe that’s why we love potatoes so much. Stuffed Potatoes remind me of Idaho Vandal games because my mom when there and whenever there is a game we make stuffed potatoes for dinner.”

Ingredients:

• 1 Sweet Potato
• 1 tbsp. Coconut Oil
•  1/3 cup. Corn
• 1/3 cup Black Beans
• 1/2 of Avocado
• Chili lime seasoning
• Jalapenos (optional)
• A dollop of Greek Yogurt (optional)

Directions:

1. Wash potato and rub with coconut oil. Stab all over with a fork and microwave for 10 minutes.
2.  Drain Corn and beans, season with chili lime, and heat in the microwave.
3. Chop avocado and season with chili lime.
4. Chop Jalapenos.
5. Slice potato down the middle. Top with beans, corn, avocado, a dollop of greek yogurt, jalapenos, and extra dash of the chili lime.

PB&J MELT

“This meal reminds me of my grandmas house because we would always eat peanut butter and jelly sandwiches when we were hungry but later on we found that you can toast it! We haven’t stopped eating these at my grandparents since.”

Ingredients  

• Whole grain hearty bread
• coconut oil
• cinnamon
• peanut butter
•  fruit jelly

directions 

1. Spread coconut oil on each sides of both peaces of bread the add cinnamon to them.
2. Then make the pb&j
3. Heat skillet or griddle to medium high heat then cook your sandwich tell golden brown on each side.

Watermelon, Mint And Feta Salad 

“My family just found this recipe in one of my moms cookbooks. This recipe reminds me of summer!”

Ingredients

• Watermelon
• Fresh mint
• olive oil
• Lime
• Feta cheese
• Chili lime seasoning

Directions 

1.Cut the watermelon into small cubes and place into a large bowl.

2.Chop mint and toss with watermelon.

3. Drizzle watermelon with olive oil and add a squeeze of lime juice.

4. Top salad with crumbled feta and a few chili lime.

5. Toss, serve.

Spaghetti Squash with Pesto and Tomatoes

“My Grandpa in Maine taught me this recipe. This recipe reminds me of Maine and seeing my family and eating dinner with them in the small house that my grandparents have.”

Ingredients:

• Spaghetti Squash
• Olive oil
• Grape and cherry tomatoes
• Everything Bagel Seasoning
• Pesto
• Parmesan Cheese, shaved
• Seersucker Chicken (pg. 11)

Directions:

1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Using some elbow grease and a heavy-duty knife cut your squash in half from stem to tail. Scoop out the Squash guts.
3. Drizzle olive oil over squash and season with salt and pepper.
4. Place the squash halves cut side down on one half of the baking sheet.
5. Add tomatoes to the other half of the baking sheet. Drizzle with olive oil and season with bagel seasoning.
6. Roast for 20 minutes, then remove the baking sheet from the oven and place tomatoes in a bowl.
7. Return squash to the oven and roast for an additional 15-20 minutes. You’ll know the squash is done when it is easily pierced with a fork.
8. Use a fork to scrape the squash out of the shell into fine strings. Place shredded squash into a bowl, and mix with pesto.
9. Build your bowl: add pesto dressed spaghetti squash, seersucker chicken, and roasted tomatoes. Top with shaved parm.

Roasted Veggie Bowl

“This recipe is new to my family. My mom just found this and has been making literally every week. Its okay though because it tastes good.”

Ingredients:

• Asparagus, trimmed
• Brussels sprouts, shaved or halved
• Broccoli florets
• Bell Pepper, sliced
• Cauliflower rice
• Grape and cherry tomatoes
• Olive oil
• Everything bagel seasoning
• Chili lime seasoning
• Feta cheese
• Sriracha ranch dressing

Other Veggie Options:

• Eggplant, peeled and cubed
• Cauliflower Florets
• Zucchini, diced

Directions:

1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. On the baking sheet, make columns with each type of vegetable, cauliflower rice included.
3. Drizzle everything with olive oil and season veggies with bagel seasoning and chili lime, alternating seasoning between veggie columns.
4. Roast Veggies until golden brown. 25 minutes typically gets the job done.
5. Build your bowl; top cauliflower rice with veggies, add crumbled feta and drizzle with sriracha ranch.

Dessert

Chewy Pumpkin Chocolate Chip Cookies

“My grandpa loves to make us cookies. He makes us these cookies around the holidays. These cookies remind me of Halloween and Christmas.”

Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted & slightly cooled.
• 1/4 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 6 Tablespoons pumpkin puree
• 1 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoons pumpkin pie spice
• 1/2 cup semi-sweet chocolate chips, plus a few extra for the tops

Directions:

1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium sized bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
2. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. the dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chip. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes. Chilling is mandatory.
3. Remove dough from the refrigerator. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls.
5. Bake for 10-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread that much at all, flatten them out with the back of a spoon when you take them out of the oven. Press a few chocolate chips into the tops of the warm cookies, if desired.
6. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Servings: about 18 cookies

Grandma’s Lemon Meringue Pie

“My Grandma makes the best pies and this particular one reminds me of Thanksgiving because its her go-to desert to bring.”

Ingredients:

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust
• 4 egg whites
• 6 tablespoons white sugar

Directions:

1. Preheat oven to 350 degrees Fahrenheit
2. To make lemon filling: In the medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mix. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread Meringue over pie, sealing the edged at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Best Banana Pudding Poke Cake

“This recipe remind me of my cousins because my aunt would make this at every family function. I have a lot of cousins so we would all rush to get a piece before it was all done.”

Ingredients:

• 1 box yellow cake mix (ingredients need for cake is eggs, oil and water)
• 2 packages instant banana pudding
• 4 cups of milk
• 1 tub frozen whipped topping, thawed
• 20 vanilla wafers, crushed

Directions:

1. Prepare cake mix according to package directions for a 9×13 cake.
2. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
3. Then, with a wooden spoon handle, begin poking holes in the cake. You want the holes to be big enough so that pudding as plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
4. In a bowl, whisk together instant pudding mix with 4 cups of milk. Stir until all the lumps are gone.
5. Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
6. Spread it all out and using the back of a spoon, gently push pudding down into the holes.
7. Put the cake into the fridge to set and cool for about 2 hours.
8. Once your cake has completely cooled, spread on whipped topping.
9. Crush the vanilla wafers. Leave some of the pieces big. Its nice to have a bit of crunch.
10.  Spread crushed wafers onto the top of the cake before serving.

Strawberry-Rhubarb Pie

“My grandpa makes this pie and also brings it over for any family function that involves food. This also reminds me of Maine because my dads side of the family that lives there all love this cake.”

Ingredients:

• Double/crust pastry
• 2 cups sugar
• 2/3 cup golden Medal all-purpose flour
• 1 teaspoon grated orange peel, if desired
• 3 cups half inch pieces rhubarb
• 3 cups sliced strawberries
• 1 tablespoon butter or margarine

Directions:

1. Heat oven to 425 degrees Fahrenheit. Make pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb and strawberries. Turn into pastry lined pie plate. Dot with butter.
2. Trim overhanging edge of pastry 1/2 inch from from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Sprinkle with additional sugar if desired.
3. Cover edge with 2 to 3 inch strip of aluminium foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and just begins to bubble through slits in crust. Serve warm or cold.

Cake Mix Chocolate Cookies

“I love these cookies so much. My grandpa makes these in his free time and had brought them over to us for as long as i can remember. My cousins and I also love to go to his house and bake these with him.”

Ingredients:

• 1 box Betty Crocker super moist devils food cake mix
• 1/3 cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs
• 1/4 cup sugar

Directions:

1. Heat oven to 350 degrees Fahrenheit. In large bowl, mix cake mix, oil,vanilla and eggs with spoon until dough forms.
2. Refrigerate dough 15-30 minutes or as needed for easier handling. Shape dough into 1 inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
3. Bake 9-11 minutes or until set. Cool for 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.