Ingredients

• 1 1/4cups  rolled oats 
• 1/4cup ground oat flour
• 1/4 cups chopped dates
• 1/4cup sunflower seed butter
• 1 Tablespoon butter
• 1/3cup maple syrup
• 1tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees. 
2. Add oats to a baking sheet and toast for about 6 minutes to release some of the flavor. 
3. In a separate bowl, cream together sunflower seed butter, melted butter, maple syrup, and vanilla extract. 
4. In a separate bowl, mix oats, oat four, and chopped dates.
5. Add oats to the maple mixture. Stir to combine thoroughly. 
6. Line an 8×8 pan with parchment paper. 
7. Add maple granola bar mixture to the parchment lined pan, pressing down with your fingers to make sure it is evenly distributed. Place a sheet of parchment paper or wax paper on top of the bars and take the back of a measuring cup to firmly pack it into place. DON’T FORGET to then remove that top layer of parchment or wax paper. 
8. Bake in the oven at 350 for 15-20 minutes.

^{I just discovered that our past 3 recipes didn't post! Let me catch you up with what we've been up to in the kitchen!}

Ingredients

• 4oz cream cheese room temperature
• 3 ½ cups powdered sugar
• 1/4 tsp. oil of peppermintor another flavoring
• food coloring
• granulated sugar
• flexible rubber mint molds

Instructions

• Mix together cream cheese, flavoring, and powdered sugar.
• Add food coloring
• Knead until a stiff dough forms. If it’s too sticky, add more powdered sugar.
• Roll into small balls and coat with granulated sugar
• Press ball into mold or shape with hands into heart-shape.
• Flip mold and release mint. Repeat.
• Store in an airtight container in the refrigerator or freezer.

Pancake ingredients

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon white sugar
• 1 egg
• 1 ¼ cup milk
• 1 Tablespoon butter, melted
• ½ -1 cup blueberries (if frozen, thaw and drain before using)

Pancake instructions

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Syrup ingredients

• 1 ½ cup orange juice
• ½ cup sugar
• 2 Tablespoons cornstarch
• 2 Tablespoons butter

Syrup instructions

• Make a slurry by adding about ¼ cup orange juice to the cornstarch in a medium mixing bowl. Add the rest of the orange juice and then the sugar. Whisk well.
• Pour mixture into small saucepan. Cook over medium heat, stirring frequently, until mixture is clear and thickened, about 8-10 minutes.
• Remove from heat and stir in the butter. Serve warm over pancakes.

I realized that I forgot to post this recipe from a few weeks back:

It has potpie filling with a cornbread topping. 

Filling Ingredients :

½ cup condensed cream of chicken soup

¼ cup milk

1 cup frozen mixed veggies

1 cup cubed precooked chicken

Crust Ingredients (Sweet Cornbread):

1 cup buttermilk (1 TBS vinegar + milk to 1 cup mark)

½ cup melted butter (1 stick)

1/2 cup sugar

2 eggs

1 cup cornmeal

1 cup flour

½ tsp salt

½ tsp baking soda

Instructions: 

1. Preheat the oven to 375 F.
2. Measure out the filling ingredients and combine them all in a large soup pot.  Cook until warm over medium heat.
3. Pour the pot pie filling into a casserole dish.

4. To make the crust: Make the buttermilk by combining the vinegar and milk.  Let it stand to thicken a bit.
5. Cut the butter into quarters in a microwave safe bowl.  Melt the for 20 second bursts, stirring between each burst, until fully melted.
6. Add the sugar, eggs, and buttermilk to the melted butter.
7. In a separate bowl combine the dry ingredients; cornmeal, flour, salt, and baking soda.
8. Pour the dry ingredients into the wet and stir to combine.
9. Pour the crust over the pot pie filling and bake for 20 minutes, or until the crust is cooked through fully and golden brown on top. 

Students enjoyed having a lot of choice and independence this week as they all made their own fried egg sandwiches. They chose from many different types of bread, cheeses, and condiments, including dairy or gluten free, if needed.

Ingredients :

Egg

Two slices of bread

Butter 

Optional:

Cheese slice

Green onions

Spinach 

Ketchup

Mayonnaise 

Instructions: 

1. Preheat a skillet on medium heat.
2. When the pan is hot, put a small dab of butter in it and slowly swirl to coat it. 
3. Carefully crack an egg on the flat countertop, and open it onto the hot coated pan.   
4. As the egg is cooking, place two slices of bread on the hot buttery pan. 
5. When egg whites turn mostly white, flip the egg with a spatula. Flip your bread too, and if desired, place a slice of cheese on one of the bread slices.
6. When egg is cooked to desired firmness, use spatula to place egg on bread slices and make your sandwich. 

Suggested fillings:

Egg with ketchup

Egg with provolone cheese and green onions on sourdough

Egg with cheddar cheese and spinach

Cheese and spinach

Today we discussed Dia de Muertos, a Mexican festival where ancestors who have passed are honored and celebrated. We shaped skulls out of rice krispie treats.

Ingredients

• 2 tablespoons butter
• 20  Marshmallows or 2 cups Miniature Marshmallows
• ½ tsp vanilla
• 3 cups puffed rice cereal

Instructions

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add vanilla and stir
• Add puffed rice cereal. Stir until well coated.
• Pour hot mixture onto baking sheet with parchment paper on it.
• Using clean hands with a bit of butter on them, form balls into a skull shape. Use thumbs to make eye socket indentations.
• Decorate with candy, sprinkles and decorative gel.

Ingredients:

• 1 tortilla
• 1/2 apple or pear
• 1/4 cup grated cheddar cheese
• 1/2 tsp. White sugar
• 1/4 tsp. Cinnamon

Instructions:

• Combine cinnamon and sugar in a small bowl.
• Cut apple or pear at island with the teacher. Cut thin slices
• Lay the apple or pear slices over half the tortilla.
• Sprinkle with cinnamon sugar.
• Cover the fruit with grated cheese and fold tortilla in half
• Heat frying pan over medium heat and spray lightly with oil.
• Place folded tortilla on pan and cook until slightly brown.
• Use a spatula to flip the tortilla and cook until other side browns.
• Slide quesadilla onto cutting board
• Use pizza cutter to cut into 2 or 3 wedges.