20 Back to School Recipes

• Preheat oven to 400F.
• Remove outer flakey layer of garlic. Chop off the top the garlic to expose all garlic cloves. Place entire garlic bulb in one hole of a muffin tin. Drizzle with olive oil.
• Roast garlic at 400F for 30 minutes until softened and fragrant. Remove from oven and allow to cool. Squeeze out roasted garlic into small bowl.
• In small bowl, combine roasted garlic, mustard, mayonnaise, Worcestershire sauce, paprika, pepper, salt, and lemon juice.
• Spread butter on one side of each bread slice.
• Lay one slice butter side down on large, flat skillet.
• Spread garlic mixture on top of bread, then layer with two slices of cheese, and top with other slice of bread (butter side up).
• Cook on medium-low heat 3-5 minutes until bread is toasted. Flip and repeat on the other side until cheese is melted and bread is brown.

• Follow instructions on box to prepare macaroni and cheese.
• Add in onion, bacon bits, cheese, and all spices. Pour macaroni mixture into a greased 9″x13″ casserole dish.
• Melt butter and stir in panko breadcrumbs. Spread breadcrumbs in an even layer on top of the macaroni.
• Wrap casserole dish in plastic wrap and cover with aluminum foil.
• Cook in Oven from Frozen: Bake at 400F for one hour covered, then uncover and bake another 15 minutes.

• Combine all ingredients in gallon size bag.
• Shake to combine.

• Spread peanut butter on one side of each flour tortilla.
• Melt butter in a large skillet.
• Place one tortilla with peanut butter side up in skillet. Spread out bananas and chocolate chips on top. Sprinkle with cinnamon.
• Layer second tortilla on top, peanut butter side down.
• Brown 2-3 minutes on one side and then flip to brown the other side.
• Slice into quarters and enjoy.

Vanilla & Chocolate Doughnuts:

• Preheat oven to 350F.
• Combine all ingredients together.
• Pipe into a greased doughnut pan and bake 8-10 minutes until inserted toothpick comes out clean.
• Allow to cool and then dip into glaze of your choice.

Vanilla Glaze:

• Whisk together all ingredients. Add cream one tablespoon at a time until desired consistency is reached.

Chocolate Glaze:

• Whisk together all ingredients. Add cream one tablespoon at a time until desired consistency is reached.

Browned Butter Glaze:

• Melt butter in a small saucepan until brown specks start to appear.
• Whisk in brown sugar and 2 Tbsp. heavy cream. Mixture will start to foam.
• Gently whisk for another 2-3 minutes until sugar is dissolved and mixture starts to thicken. Remove from heat and allow to cool.
• Stir in powdered sugar and vanilla. Add cream one tablespoon at a time until desired consistency is reached.

• Cut fruit into bite sized pieces. Place on mini wooden skewers. Serve with dip.

Marshmallow Dip

• Soften cream cheese to 30 seconds in microwave. Use a handheld mixer to thoroughly combine all ingredients.

• Melt butter in a large skillet. Add chicken and season with salt, pepper, and dried basil.
• Allow chicken to cook 5-8 minutes until browned and no longer pink. Set aside to cool slightly.
• In large bowl, add lettuce, dressing, parmesan cheese, and croutons. Add in chicken and lightly toss to combine.
• Warm spinach wraps in microwave for 10-15 seconds. Add salad mixture and roll up wrap.
• Serve warm or chilled.

• Slice entire pack of rolls in half. Set top slab aside. Place bottom half in a greased casserole dish.
• Layer four slices of ham on top of the bottom slab. Then, top with cheese and the remaining ham slices.
• In small bowl, combine mustard, mayonnaise, roasted garlic, coriander, paprika, pepper, salt, and lemon juice. Spread mustard mixture on remaining half of rolls and place on top of the ham layer.
• Pour melted butter on top and sprinkle with poppy seeds.
• Cover with aluminum foil and bake for 20 minutes, then uncovered 3-5 minutes.

• Melt butter in large skillet. Brown ground beef until cooked through, breaking up into small pieces. Add taco seasoning packet and water. Stir to combine and reduce liquid slightly.
• In small sauce pan, combine pepper jack cheese and cream. Slowly melt over medium-low heat until smooth.
• Spread tortilla chips over sheet pan. Top with ground beef and melted cheese. Add toppings of your choice.
• Serve warm.

• In a saucepan, combine sugar, water, and lavender buds.
• Bring sugar mixture to a boil over medium-high heat. Allow to boil until sugar is completely dissolved, about two minutes.
• Lower the heat and simmer for about 15 minutes. Then, remove from heat and allow the mixture to seep for at least two hours. Using a sieve, strain your lavender mixture and reserve the syrup.
• Meanwhile, juice lemons until you have 1 cup of fresh juice.
• In a pitcher, mix your fresh lemon juice, lavender syrup, and 6 cups of water.
• Create a sugar rim for your glasses but rubbing a cut lemon along the edge of the glass. Dip the glass upside down in a shallow bowl of sugar.
• Serve lemonade chilled or over ice.

• Preheat oven to 350F.
• Roll out crescent roll sheet on a cookie sheet. Cut each triangle into three mini triangles.
• Take one triangle and wrap a mini hot dog in the crescent roll dough by starting at the wide end. Roll until completely covered. Repeat with all the hot dogs.
• Place wrapped hot dogs on a cookie sheet one inch apart. Sprinkle with sesame seeds.
• Bake at 350F for 8-10 minutes until golden brown. Serve with thai ketchup and spicy mustard.

Ketchup and Mustard

• Combine all ingredients in small bowls.

• Melt butter in a large skillet. Add chicken and season with salt and pepper.
• Allow chicken to cook 5-8 minutes until browned and no longer pink.
• Add in onions, peas, and carrots, and cook until heated through.
• Push chicken and vegetables to one side of skillet. Crack eggs on the other side. Slightly scramble as they cook.
• Add in remaining ingredients and stir thoroughly to combine. Serve warm.

• Spread one teaspoon of cream cheese on top of a cracker.
• Top with sun-dried tomatoes and fresh basil.

• Place frozen chicken breasts in bottom of crockpot. Layer with taco seasoning, salsa, and cilantro.
• Cook on HIGH 3-4 hours.
• Remove chicken and shred by hand or with stand mixer. Combine chicken with 1 cup liquid reserved from crockpot.
• Serve on flour or corn tortillas with desired toppings.

• In small bowl, beat or vigorously whip egg yolks.
• Combine eggs, sugar, cornstarch, cocoa powder, salt, milk, and cream into small saucepan.
• Heat on medium-low heat until mixture thickens and large bubbles start to break the surface.
• Stir for one more minute and then remove from heat.
• Pour mixture through a sieve into a medium size bowl to eliminate any clumps.
• Add in butter, vanilla, coffee, and chopped chocolate. Stir until smooth.
• Divide pudding into small cups. Top with crushed Oreos and gummy worms.

• In medium bowl, combine ground beef, taco seasoning, egg, and taco sauce. Add enough breadcrumbs until mixture comes together.
• Divide beef into four equal sized balls and flatten into a hamburger patty.
• Grill hamburger until done to your likeness. Melt cheese while still on the grill.
• Remove from grill and top with guacamole on top of hamburger bun.

Guacamole

• Mash avocados in a small bowl.  Add remaining ingredients and stir to combine.

• Combine all ingredients in a blender.
• Blend until smooth.

• Melt two tablespoons butter in a large skillet or dutch oven. Add chicken and season with salt and pepper.
• Add in andouille sausage with your chicken and cook until slightly browned.
• While the chicken and sausage are cooking, start making roux in a small saucepan. Melt three tablespoons butter and whisk in flour. Slowly whisking allow the roux to cook until a dark caramel color.
• Stir in onion and green pepper to stop roux from cooking.
• Add the onions and peppers to the chicken and sausage.
• Add broth and Cajun seasoning. Bring to a boil.
• Add in penne pasta and cook 10-12 minutes until liquid has reduced and pasta is cooked through.

• Preheat oven to 350F. Grease muffin tins or use cupcake liners (makes about 24 muffins).
• In a large bowl, mix bananas, sugar substitute, zucchini, applesauce, eggs, brown sugar substitute, and vanilla extract.
• In a separate bowl, combine flour, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder.
• Add the dry ingredients to the wet ingredients a little at a time until combined. Fold in sugar free chocolate chips.
• Fill muffin tins 2/3 full and bake for 20 minutes.