Brownies On A Stick

Ingredients

1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box
15 craft sticks (flat wooden sticks with rounded ends)
2/3 cup semisweet chocolate chips (4 oz)
1 1/2 teaspoons shortening

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box for 9-inch pan. Cool completely, about 1 1/2 hours.
  • 2
    Place in freezer 30 minutes. Remove from pan by lifting foil; peel foil away. Cut into 15 rectangular brownies, 5 rows by 3 rows. Gently insert craft stick into end of each. Place on cookie sheet; freeze 30 minutes.
  • 3
    In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top one-third to half of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

Directions

Add a notePrint

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
  2. Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
  3. Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
  4. Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
  5. Bake in preheated oven until center of quiche is set, 25 minutes.

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts

Per Serving: 181 calories; 13.4 g fat; 7.6 g carbohydrates; 7.6 g protein; 74 mg cholesterol; 387 mg sodium.
Full nutrition

How to make CAKE POPS

Ingredients

THE CAKE
1 c. Cooking spray, for pan
1 c. (2 sticks) butter, softened
1 c. sugar
3 tsp. large eggs
2 tsp. pure vanilla extract
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
1 c. milk
THE FROSTING
12 tbsp. butter, softened
3 c. powdered sugar
1 tsp. pure vanilla extract
3 tbsp. heavy cream
Pinch kosher salt
THE COATING
2 c. white chocolate chips
2 tbsp. coconut oil
Sprinkles
DIRECTIONS

  1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix until combined.
  2. In another large bowl whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
  3. Pour into prepared pan and bake until a toothpick inserted into the middle comes out clean, 25 minutes. Let cool completely.
  4. Meanwhile make frosting: In a large bowl with a hand mixer, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined.
  5. Crumble cooled cake into the frosting and stir until completely combined.
  6. Form cake mixture into tablespoon sized balls. Place on a tray and refrigerate until firm, 1 hour.
  7. In a deep sided bowl, melt white chocolate and coconut oil in 30 second intervals until melted.
  8. Dip the tip of a lollipop stick into the melted chocolate and then insert into chilled cake balls (this keeps the cake pop from falling off). Repeat with remaining cake pops.
  9.  Dip cake pops into melted chocolate and shake off excess chocolate and decorate with sprinkles. Place on a parchment lined baking sheet to dry or stick into a styrofoam block to prevent smudging the chocolate.
  10. Refrigerate until hardened, 15 minutes.
                       https://www.delish.com/cooking/recipe-ideas/a19885206/how-to-make-cake-pops/

French Toast Roll-Ups

Ingredients

Roll-Ups:
  • 2 large eggs, beaten to blend
  • 1/3 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 12 slices soft white sandwich bread
  • 2 tablespoons unsalted butter
  • Confectioners’ sugar, for serving
  • Maple syrup, for serving
Banana-Strawberry:
  • 2 bananas, halved and thinly sliced
  • 12 medium strawberries, roughly chopped
Blueberry and Cream Cheese:
  • 1/4 cup cream cheese, at room temperature
  • 1 1/2 cups blueberries
Apple-Peanut Butter:
  • 1/4 cup creamy peanut butter
  • 1/2 apple, thinly sliced and cut into matchsticks
Sausage and Cheese:
  • 6 thin slices Cheddar, halved
  • 12 pre-cooked breakfast sausage links

For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.

Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.

For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit.

For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.

For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.

For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages.

For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn’t unravel. Repeat with the remaining roll-ups.

Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.

Dust with confectioners’ sugar and serve with maple syrup on the side.

 

https://www.foodnetwork.com/recipes/food-network-kitchen/french-toast-roll-ups-4623213

Crush Can for your crush

do you have a crush ? send them a crush can its only $1.00 and you can also select a message from the following:

1). i’m totally crushing on you !

2).can you be my valentine ?

3). i have a crush on you !

4).it’d be grape if you were my valentine ! (with this message your crush gets a grape crush .)

5). you’re crushing it !

return your order form to room 36 !!!

Valentines day dance !!!

coming up on february 9th 2018 in the 6th grade cafeteria come join us there will be glow sticks for sell and concession will be available as well but if your are not eligible you unfortunately can not attend and dress code must be remembered when picking out your outfit for this dance , 5th and 6th grade will dance from 5:30 – 7:30 pm and 7th and 8th will be dancing from 8:00 to 10:00 pm . its $3.00 per person to attend

CHAPTER MEETING !!!!

ARE YOU READY TO PLAY SOME DODGEBALL?!

The next FFA Chapter Meeting is on Thursday, January 25th, 2018 at 6 p.m. in the AG Building. Snacks will, of course, be provided after the business meeting has convened.

we have a meeting every month keep looking for papers across the high school or in the ag barn

if you have any questions you can contact the office at : 580-492-3663