Hannah's Cookbook

I decided to compile all of Hannah's recipes from her cooking class to make her a cookbook.  I found a small scrapbook at TJ Max and printed out the pictures I had taken from her class.  Hannah wanted the original handouts from her class, instead of me retyping the recipes.  I had to get creative with some of the pictures in order to make everything fit.  I think it turned out so cute, and Hannah is very proud of her book.

Microwave Smores (Hannah's Cooking Classes)

Microwave Smores

8 regular or chocolate graham cracker squares
3 TBSP chocolate-hazelnut spread
3 TBSP marshmallow creme

Spread 4 squares with chocolate-hazelnut spread. Spread remaining graham crackers with marshmallow creme.  Place graham crackers, marshmallow sides down, on top of chocolate-hazelnut spread.  Place on a microwave-safe plate.  Microwave, uncovered on 100% power for 30 seconds.  Serve at once.

Pink Yink Ink Drink & Popcorn Fantasy(Hannah's Cooking Classes)

Pink Yink Ink Drink
no picture, Hannah was sick this class

1/2 pint fresh or 1/2 cup frozen blackberries, thawed
1 cup milk
6 fresh strawberries, green tops removed, or 1/2 cup frozen, thawed
1 tsp honey

Put the blackberries in a blender and puree them. Pour into a large glass. Put the milk, strawberries and honey in the blender and blend. Strain the mixture (optional). our the strawberry mixture carefully on top of the blackberries. Makes one serving.

Popcorn Fantasy

Pop microwave popcorn and remove carefully from microwave.  Gather "extras" of your choice and place in large bowl with popcorn.  Mix together, share and enjoy.

Suggested extras:

• craisins
• yogurt covered raisins
• mini pretzels
• chocolate or butterscotch chips
• popcorn toppers (shake-on flavors)
• grated cheese
• Other dried fruit- cherries, blueberries, etc
• Gumdrops or other chewy candy (gummy worms, gummy bears)

You can also drizzle on any favorite ice cream topping.  The idea is to change the taste and texture of the snack, providing a "popcorn fantasy."

Berry Parfait (Hannah's Cooking Classes)

Berry Parfait

2 1" thick angel food cake slices, cut into 1" cubes
3/4 cup fresh strawberries (sliced) and/or raspberries
4 oz container vanilla pudding
1/4 cup whipped cream

Gently stir vanilla pudding and whipped cream together.  Place 1/4 cake cubes in the bottom of each glass.  Add 1/4 of the berries and top with 1/4 of the pudding mixture.  Repeat each layer.  Serve immediately.  Makes 2

Ham and Cheese Calzone (Hannah's Cooking Classes)

Ham and Cheese Calzone

1 1/4 cups chopped sliced cooked ham or turkey breast
1 cup packaged broccoli florets
3/4 cup shredded cheddar cheese (6 oz)
10 oz package refrigerated pizza dough
1 TBSP milk

Turn on oven to 400 degrees. Line a baking sheet with foil; lightly coat the foil with cooking spray.  For filling, in medium bowl use the wooden spoon to combine ham, broccoli and cheese.  On a lightly floured surface unroll pizza dough.  Roll dough into a 12-inch square.  Using a sharp knife, but into nine 4-inch squares.  Spoon about 1/3 cup filling onto each of the squares.  Moisten edges of dough with water.  Fold dough over filling from corner to corner.  Press edges of dough with tines of a fork to seal.  Use the fork to prick holes in the top of each calzone to allow steam to escape.  Place calzones on baking sheet.  Brush with milk using pastry brush.  Put baking sheet in oven.  Bake for 13 to 15 minutes or until golden.  Turn off oven.  Use hot pads to remove baking sheet from oven.  Serve warm.  Makes 9 calzones.

Sugar Cookies and De-Pinkalicious Punch (Hannah's Cooking Classes)

Sugar Cookies

3 1/2 cups all-purpose flour
1/2 tsp salt
1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1 TBSP light corn syurp
1 TBSP vanilla extract

In a medium-size bowl, mix the flour and salt. In a large bowl, cream the butter and sugar, stir in the egg, then the corn syrup and vanilla extract. One third at a time, add the flour mixtures until thoroughly mixed. Pat the dough into two disks, wrap in plastic and refrigerate for 1 to 2 hours, or until firm enough to roll. If it is too firm, soften at room temperature for 5 minutes. Preheat the oven to 375 degrees. Roll one disk of dough between two pieces of waxed paper or plastic wrap, 1/4 to 1/2 thick. Remove the top sheet and cut out the cookies with cookie cutters. Using a metal spatula, transfer the shapers to baking sheets, about 1 inch apart. Bake for 8 to 10 minutes or until bookies start to brown lightly around the edges. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a metal spatula, transfer the cookies to racks and cool completely before frosting and decorating

Tip #1: Don't use margarine. Use the good 'ol fattening BUTTER.

Tip #2: Don't use the microwave to soften the butter. Let it sit out on the counter at room temperature until it is softened. If you use the microwave, you may melt it too much, which will impact the texture of your dough and make it too sticky.

Tip #3: I roll out about a third of the dough at a time so that I can carefully gauge the thickness of the dough. I like mine to be on the thick side (about 1/2 inch thick).

Tip #4: Do NOT overcook. They may not look done, but they are.

Tips from All Things Thrifty

De-Pinkalicious Punch

1 cup pink lemonade
1 cup raspberry sherbert
12 oz can of lemon/lime soda

In a pitcher, combine the sherbet, pink lemonade and soda, stir and serve.  Makes 3 cups

Fruit Salsa with Cinnamon Chips (Hannah's Cooking Classes)

Fruit Salsa 
by Taste of Home

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwi fruit, peeled and finely chopped
1 can (8 oz) unsweetened crushed pineapple, drained
1 TBSP lemon juice
1 1/2 tsp sugar

In a small bowl combine, cover and refrigerate until serving.

Cinnamon Chips
 by Taste of Home

10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 tsp ground cinnamon
Brush tortillas with butter, cut each into eight wedges.  Combine sugar and cinnamon; sprinkle over tortillas.  Place on ungreased baking sheets.  Bake at 350 for 5-10 minutes to just until crisp. Serve with fruit salsa.

Blueberry Bumplings and Fridge Jam (Hannah's Cooking Classes)

Blueberry Bumplings
by Green Eggs and Ham Cookbook

2 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
4 oz. butter, softened and cut into small pieces
1/4 cup fresh or frozen blueberries
1 large egg
3/4 cup half-and-half

Preheat the oven to 400.  In a large bowl, combine the flour, sugar, baking powder and salt.  Add the butter and mix well with your fingertips until crumbly, then add the fresh blueberries.  Ina  small bowl, mix together the egg and the half-and-half, then quickly beat into the flour mixture. Do not overwork. (If using frozen blueberries, add them now).  Pat the dough out between sheets of wax paper or plastic wrap until about 1/2 inch thick.  Cut into 2-inch circles, squares or triangles.  Place the cutouts on a baking sheet, non-stick or lined with parchment paper, and bake until golden on top, about 10 minutes.  Serve hot.  Makes about 12 bumplings.

Strawberry Fridge Jam

2 cups cut up fresh or frozen strawberries (Hannah used mixed berries)
2 cups sugar
1/4 cup water
1 box lemon jello (or pectin)

Place fruit and sugar in a heavy saucepan with water.  Heat to boiling, reduce heat to low/medium and boil for approximately 10 minutes, crushing berries as they soften.  Add jello and cook for additional 10-14 minutes, stirring frequently to prevent scorching.  Skim off any foam with a metal spoon and pour into sterilized jars.  Secure lids and keep n courter until cool.  Tighten lids the rest of the way. Refrigerate.

Fruit Smoothie and Campfire Taco Salad (Hannah's Cooking Classes)

This Saturday, Hannah started cooking classes at the local recreation center.  She loves classes and loves sharing her creations with us.

Fruit Smoothie

2 ripe small bananas
1 cup unsweetened whole strawberries, frozen
1 cup vanilla low-fat yogurt
3/4 cup milk

Remove the peel from the bananas.  Using the table knife, cut bananas into chunks.  Put banana chunks, frozen strawberries, yogurt and milk into the blender.  Cover blender with the lid and blend on high speed about 1 minute or until mixture is smooth.  Turn off blender.  Pour drink into glasses.  Use rubber scraper to get all of the drink out of the blender.  Makes 2 servings.

Campfire Taco Salad
by Taste of Home

6 snack-size bags (1-1/2 ounces each) corn chips
1 can (15 ounces) chili without beans
3 cups (12 ounces) shredded cheddar cheese
3/4 cup sour cream
1 jar (8 ounces) mild salsa
1/2 medium head iceberg lettuce, shredded

Cut the top off each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 minutes or until heated through, stirring occasionally. Spoon about 2 tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.