Rhys's Cake? from MDIS cooking club

Ingredients:

• 3/4 cup sugar 
• 1/2 cup butter 
• 3 eggs 
• 1 1/4 cups self rising flour 
• 1 tsp vanilla extract 

Directions: 

1. Ask an adult to set the oven to 350F. 
2. Butter a 9 inch round pan. 
3. Mix butter and sugar together in a bowl. 
4. Add eggs one by one. 
5. If desired, add vanilla. 
6. Mix in flour.
7. Put batter into pan and bake for half an hour. 
8. eat with a warm glass of milk. 

Chocolate Peanut Butter No Bake Cookies

from Sally's Baking Addiction

Ingredients:

3 cups quick oats
1/4 cup ( half stick , 60 grams) unsalted butter
1 and 1/2 cups (150 grams) granulated sugar
1/2 cup (120ml) milk 
1/4 cup natural unsweetened or dutch-process cocoa 
2/3 cup (170g) creamy peanut butter 
1 tablespoon pure vanilla extract 

Directions: 

1. Place oats in a large bowl. Set aside. 
2. Combine the butter, sugar, milk and cocoa together in a medium saucepan over medium heat. Whisk until the butter melts,  then bring to a bowl. Allow to boil for 1 minute without whisking. Remove from heat and, using a wooden spoon or rubber spatula, stir in the peanut butter and vanilla until completely combined. Pour this mixture over the oats, then stir to combine it all. Allow it to sit for 5 minutes. This allows the oats to soak up some moisture. 
3. During the 5 minutes, line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets. 
4. Using a 1-tablespoon cookie scoop (or spoon), drop a tablespoon of dough ionto the lined baking sheets. Repeat with the rest of the dough. 
5. Refrigerate teh cookies for at least 30 minutes. Store in fridge. 

Cinnamon Roll Cake Recipe

Ingredients:

• 3 cups flour 
• 1/2 tsp salt 
• 1 cup sugar 
• 4 tsp baking powder
• 1 1/2 cup milk 
• 2 eggs 
• 2 tsp vanilla 
• 1/2 cup butter, melted 

Cinnamon Topping: 

• 3/4 cup butter softened 
• 1 cup brown sugar
• 2 tbsp flour
• 1 tbsp cinnamon 

Glaze: 

• 2 cups powdered sugar 
• 5 tbsp milk 
• 1 tsp vanilla 

Instructions: 

1. Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together. 
2. Stir in melted butter, slowly. Pour into greased 9x13 pan. 
3. Mix cinnamon topping ingredients. Drop over cake mixture evenly. 
4. Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little- not all the way). 
5. Bake at 350 for 28-32 minutes. 
6. Mix glaze ingredients together. Drizzle over the cake while it's still warm. 

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

https://gimmedelicious.com/2016/03/22/15-minute-healthy-roasted-chicken-and-veggies/

No-Bake Energy Bites

http://smashedpeasandcarrots.com/no-bake-energy-bites-recipe/

Perfect Stovetop Popcorn

https://bakedbree.com/perfect-stovetop-popcorn

3 Ingredient Oatmeal Choco Chip Cookies

from MDIS cooking club

Ingredients:

• 2 large bananas, mashed 
• 1 3/4 cup (160g) quick oats 
• 1/2 cup (90g) choco chips

Method: 

1. Mash bananas in a large bowl. Add in the oats and mix well to combine. Fold in the chocolate chips. 
2. Scoop 2 tbsp of the oat and banana mixture onto your cookie sheet and shape into a large round about 1 inch apart, no need to worry about these spreading. 
3. Bake 15-20 minutes until the cookies are golden on top and just set to the touch. 
4. Remove from the oven and allow to cool for a few minutes. Store in an airtight container for up to 2 days. 

Spotty Muffins

from cooking club at MDIS

Ingredients: 

• 2 cups flour 
• 1 tsp baking powder 
• 3/4 cups sugar 
• colored sweets such as smarties or m&ms 
• 1 cup milk 
• 2 eggs
• 1 tsp vanilla extract 
• 3 tbsp melted butter 

Method: 

1. In a bowl, sift together the self-raising flour, baking powder and sugar. 
2. Mix through half of the sweets. 
3. In a separate bowl, mix milk, eggs and vanilla and stir until well combined. 
4. Mix through the melted butter. 
5. Pour the dry ingredients into the wet and mix until just combined. 
6. Divide between the 12 cups and scatter the remaining sweets over the top. 
7. Bake for 20 minutes at 220C/400F until well risen and firm to touch. 
8. Remove from the oven and allow to cool for 5 min before transferring to a rack to cool fully.

The Best Fresh Tomato Salsa

https://www.allrecipes.com/recipe/214893/the-best-fresh-tomato-salsa/

Ingredients:

• 3 cups chopped tomatoes 
• 1/2 cup chopped green bell pepper 
• 1 cup onion, diced 
• 1/4 cup minced fresh cilantro 
• 2 tablespoons fresh lime juice 
• 4 teaspoons chopped fresh jalapeno pepper
• 1/2 tsp ground cumin 
• 1/2 tsp kosher salt 
• 1/2 tsp ground black pepper

Directions: 

Stir all together in a bowl. Serve. 

Italian Chicken Crockpot

Ingredients:

• 4 chicken breasts 
• 1/2 onion
• 6-8 red potatoes
• 1 bottle of fat-free italian dressing 
• 1 cup of water 

Directions: 

1. Put thawed chicken breasts in the bottom of the crockpot. 
2. Cover with Italian dressing and 1 cup of water. 
3. Add onion, potatoes and carrots. 
4. Mix together. 
5. Cook on high for 2-4 hours, low for 4-6 hours. 

Homemade Rotel Tomatoes

Ingredients:

• 6 cups peeled & chopped tomatoes (any variety) 
• 12 anaheim or other hot variety of peppers, diced 
• 1 tsp sea salt 

Method: 

1. Place all ingredients in med-large saucepan 
2. Simmer until mixture is reduced to 1 quart (I poured out the mixture into a large measuring bowl to make sure it was down to 1 qt) 
3. Store in fridge in  1 cup portions. 1 cup is equal to about one 10oz store-bought can of Rotel. 

Mim's Oyster Crackers

1 box (14oz) Dixie Belle oysterettes
1/2 cup cooking oil
1 tbsp dill weed
1 pkg dry blue cheese/ranch dressing mix

Combine the last 3 ingredients. Pour over oysterettes. Toss. Store in air tight container. 

Homemade Mayo

https://whole30.com/mayo/

Ingredients:

• 1-1/4 cup of light olive oil, divided
• 1 egg
• 1/2 teaspoon mustard powder
• 1/2 teaspoon salt
• 1/2 to 1 lemon, juiced

Instructions:

• Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
• While the food processor or blender is running (or while mixing in a bowl with a stick blender),  slowly drizzle in the remaining cup of olive oil.
• After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

Rich Hot Cocoa for Two

https://www.food.com/recipe/rich-hot-cocoa-for-two-with-flavor-variations-397671

Ranch Dressing or Dip

Fresh Dressing Directions:
In a bowl, combine 1 cup milk and 1 cup mayo with 1 packet. Mix well. Cover and refrigerate. Chill 30 minutes to thicken.

Fresh Dip Directions:
In a bowl, combine 16oz sour cream with contents of packet. 

Texas Flour Tortillas

Ingredients:

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder 
• 1 tsp salt
• 2 tsp vegetable oil
• 3/4 cup warm milk 

Directions 

Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren't touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. After dough has rested, one at a time place a dough ball on a floured surface, pay it out into a four-inch circle, and then roll with a rolling pin from the center until its thin and about 8 in in diameter. Don't over work the dough of it'll be stiff. Keep rolled-out tortillas covering until ready to cook. In a dry iron skillet heated on high, cook the tortilla about 30 seconds on each side. IT should start to puff a bit when its done. Keep cooked tortillas covered wrapped in a napkin until ready to eat. Makes 8 tortillas.