This blog is coming to you live from the O'Leary Cubs Family and Consumer Sciences classroom. It will give parents and students an idea of what is going on in FACS class, post links to cool information, and be a place to comment and ask questions.

This blog will also give out information about Mrs. Hubbard's 7th Grade Prime Time. Look for Prime Time just below and to the left to see what is going on there.

8th Grade Recipes

Beef Fajitas

· 1/2 - 1 bell pepper
· 1/2 onion
· 1/2 t garlic powder
· 1/2 t ground cumin
· 1/2-1 t chili powder (depending on how spicy you want it)
· 2 t lime juice
· Serving of beef from demo table
· Oil
· 1 tortilla per person in group

* Slice peppers into strips
* Slice onion into strips
* Slice meat into strips
* Measure garlic, cumin, and chili powder into a soufflé dish and bring back to kitchen
* Measure lime juice into another soufflé dish and bring back to kitchen
* Put 1 T oil into frying pan
* When pan and oil is hot, add peppers and onions cook until they are tender
* Stir in beef and spices and cook for 3 minutes
* Pour in lime juice, cook for 5-6 minutes until meat is done
* Warm tortillas in microwave for 20 seconds
* Scoop beef mixture into tortillas evenly and enjoy!

Chocolate Chippers

1/4 c margarine
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
1 egg
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips

1. Turn oven on to 350 degrees
2. In largest mixing bowl, using hand mixer, blend margarine, sugar, and brown sugar using electric hand mixer - mix for only about 10 seconds
3. Add vanilla and egg to margarine mixture and mix in using hand mixer
4. In a separate mixing bowl: mix flour, baking soda, and salt together with wooden spoon
5. Pour flour mixture into margarine mixer and mix together using wooden spoon
6. Pour in chocolate chips and mix in with wooden spoon
7. Using 2 spoons, scrape batter onto sprayed cookie sheet - makes about 12 cookies.
8. Bake for 9 minutes

Chocolate Chocolate Chip Cookies

· 1/4 cup margarine
· 1/4 cup white sugar
· 1 egg
· 1/2 teaspoon vanilla extract
· 1/2 cup all-purpose flour
· 3 tablespoons cocoa powder
· 1/8 teaspoon baking soda
· 1/8 teaspoon salt
· 1/4 cup semisweet chocolate chips

1. Preheat oven to 350
2. In the large mixing bowl, use hand mixer to blend butter, sugar, eggs, and vanilla until light and fluffy.
3. In a separate bowl, mix the flour, cocoa, baking soda, and salt together using a wooden spoon
4. Pour the flour mixture into the margarine mixture and stir with a wooden spoon until well blended.
5. Pour in the chocolate chips and mix in with wooden spoon.
6. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
7. Bake for 10 minutes
8. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Quick Cinnamon Rolls

2/3 C brown sugar
1 t cinnamon
¼ C melted butter
(place butter in ramekin and melt in microwave with napkin over top!)
2 C flour
2 T granulated sugar
4 t baking powder
1 t salt
½ C margarine (NOT butter!)
½ C milk
 Cinnamon Roll Icing:
¾ C icing sugar
½ tsp. vanilla
1 T milk

 Turn oven to 425°F
Small Mixing Bowl:  Filling
1. In a small bowl combine brown sugar, cinnamon, and melted butter
2. Set aside

Large Mixing Bowl: Dough
1. In a large bowl combine flour, granulated sugar, baking powder and salt; mix thoroughly.
2. Use a pastry blender to cut in shortening until mixture resembles coarse crumbs.
3. Add milk all at once, stirring with a fork to make a soft, slightly sticky dough.
4. Do not over mix or rolls will be tough.
5. Turn dough out onto lightly floured surface, using floured hands, gently gather dough into a ball and knead lightly about 10 times.

Putting it all Together:
1. Lay a sheet of parchment paper on a cookie sheet
2. Use a piece of wax paper and grease the parchment paper with margarine
3. Roll out dough to a 10” X 15” rectangle.
4. Spread cinnamon and brown sugar filling evenly over the dough leaving a 1 inch section along a long side uncoated.
5. Starting with long side that has brown sugar filling all the way up to the edge, roll towards the other long side (the side with 1 inch uncoated)
6. Dip a finger into water and wet the long side (where there is no filling) of the dough finish rolling and pinch seal closed.
7. With a sharp knife, cut the roll of dough into 10-12 slices depending on the number of students in your group.
8. Place the cut pieces of dough onto your greased parchment paper .
9. Bake for 15-18 minutes or until golden brown.
10. Let stand for about 3 minutes then place on plates.
11. Drizzle with icing once cinnamon buns have been placed on plates.
12. Throw parchment paper away and clean up cookie sheet if any “goo” got on it

While Rolls are cooking: Icing
1. Mix together icing sugar, milk and vanilla in a small mixing bowl
2. When rolls have been place on plates, drizzle icing onto them using a spoon


1/2 cup white flour
1/4 cup whole wheat flour
2 eggs
2 t oil
¾ cups 2% milk
Dash of salt
1. Place all ingredients in bowl and mix until smooth with electric mixer
2. Pour into red plate from the demo table and dip heated electric crepe maker into batter, flip over and allow crepe to cook
3. Remove with wide spatula and place on a plate
4. Repeat until batter is all used up.  When all batter is used up, serve with topping or choice and enjoy!

German Pancakes

3 eggs
½ c milk
½ c flour
¼ c sugar
Dash of salt
2 T margarine (or butter) melted in pan

1. Turn oven on to 450 degrees
2. Find square baking pan and place 2 T margarine (or butter) into it
3. Place pan in oven to melt butter and heat up pan
4. In a mixing bowl, combine eggs and milk, beat with whisk until combined
5. Check pan in oven, if butter is melted, take out USE POTHOLDERS  if not melted, leave in
6. Add in flour, sugar, and salt to egg mixture
7. Mix with whisk until combined
8. Take pan out of oven (if you have not already) and place on stove
9. Pour batter into pan and put back into oven
10. Cook for 15 minutes
11. Remove from oven, cut up and serve


No Chill Gingerbread Cut-Out Cookies

¼ cup sugar
¼ cup molasses
1 t ginger
½ t allspice
½ t cinnamon
½ t cloves
1 t baking soda
¼ cup butter
1 egg
1 ¾ cup flour

11.  Heat oven to 350
22.  In a sauce pan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling.  Stir occasionally with a wooden spoon.
33.  Stir in butter until melted
44.  Remove from heat and stir in baking soda (it will foam)
55.  Transfer mixture to your largest mixing bowl
o   Use a rubber spatula to get it all out of sauce pan and into bowl
6 6.  Beat the egg in a separate bowl with a whisk or fork
77.   Add beaten egg to foam mixture
88.  Add the flour to the mixture and stir with a wooden spoon until you can no longer get things to mix together.  Then use hands to knead the dough into a bowl. (you can flip it out of the bowl onto a floured surface to make it easier)
9 9.  On a floured surface, roll out the dough to about ¼ inch thickness
110.  Cut out cookies, re-knead and re-roll the leftover bits until you have used it all up
111.  Bake for 12 minutes

Mac River Green Salad



3-5 leaves of lettuce

1/2 a tomato

1/2 carrot

1 piece of celery

1/2 apple (or other fruit such as pear)

1/3 cup grape nuts


1. Wash all the vegetables and fruit
2. Cut the vegetables and fruit into bite size pieces
3. Place in large bowl
4. You can add a bit of dressing now and “toss” to coat or you can serve the salad into individual bowls and add dressing then
5. Sprinkle each bowl with a bit of grape nuts
6. Serve and Enjoy

No Bake Peanut Butter Cereal Balls

1/2 cup powdered sugar
1/2 cup creamy peanut butter
2 T milk
1/2 t vanilla extract
3/4 cups oats (quick or old fashioned, uncooked)
1/2 cup rice crispies (at home you can use any kind of cereal you’d like)
1/3 cups chocolate or peanut butter chips or dried fruit such as raisins
  (We’ll use chocolate chips in class)
1. Stir the sugar, peanut butter, milk and vanilla together in a large bowl.
2. Use a small rubber spatula to get the peanut butter off the spoon and scrape the side of the bowl.
3. Add oats, rice crispies  and chocolate chips to the large bowl.
4. Stir until completely mixed. Use spoon or hands.
5. Form into 1″ balls (or smaller, a little goes a long way)
6. Divide among group members, eat, and enjoy! :)

Peanut Butter Cookies
1 1/4 c flour
1/2 t salt
1 t baking powder
1/2 c shortening
1/2 c peanut butter
1/2 c granulated sugar
1/2 c brown sugar
1/2 t vanilla
1 egg

Turn oven on to 375 degrees
Using a wooden spoon, mix together flour, salt, and baking powder in a mixing bowl
In a separate bowl mix shortening, peanut butter, and sugars together using electric hand mixer - mix for only about 10 seconds 
Add vanilla and egg to sugar mixture, again use electric mixer to mix (less than 10 seconds!)
Pour flour mixture into peanut butter mixture and mix together using wooden spoon
Shape into 3/4 inch balls
Placed on cookie sheet
Flatten each cookie with tines of a fork, dip fork in a bit of flour occasionally to keep it from sticking to dough
Bake 10-12 minutes 



Dough Ingredients:

3 cups all-purpose flour
2 ¼ t yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
3/4 cup +3T warm water (110 degrees F/45 degrees C - use thermometer to check)

Dough and Putting Pizza Together Directions:
1. Turn oven onto 375 °F
2. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water.
3. Add water 1 tablespoon at a time until all dry bits in bottom of bowl stick into ball of dough
4. Turnout onto lightly floured surface and knead for 10 minutes
5. (at home you can let the dough rise for up to an hour and a half, but if you don't have time, move onto step 6)
6. Roll dough out on floured surface (don't roll very thin)
7. Pick dough up and spread out on flat cookie sheet or pizza pan, which ever is right size
8. Spread pizza sauce on it
9. Top as desired. Toppings naturally fall into center of pizza, so spread toppings near crust  before center. (you can put toppings or cheese on first, don’t OVER LOAD the pizza!)
10. Bake for 20 to 25 minutes.

Sauce Ingredients:
· ¾ cup canned tomato sauce
· ½ t garlic powder
· ½ t oregano
· ½ t basil
· Salt and pepper to taste  (a few dashes each)

Sauce Directions:
1. Mix everything together. 
2. Spread on dough

Sweet and Sour Chicken

· Oil (a dash in the pan)
· 1/2 chicken breast
· 1 stalk celery
· 1/2 cup chopped cabbage
· 1/2 carrot shredded
· 1/4 cup pineapple chunks
· Pinch of dried ginger
· 1/4 t garlic powder

· 3 T vinegar
· 1/4 cup brown sugar
· 1/4 cup ketchup
· Pinch of dried ginger
· Pinch of garlic powder
· 1/2 cup chicken stock
· (can be made with 1/2 cup water and 1/2 cube bullion)
· 1 T cornstarch


Prepare ingredients:
1. Shred your carrot using the big holes on your grater
2. Chop up cabbage into strips
3. Chop celery
4. Dice chicken into small cubes
5. Collect pineapple and a bit of juice in a soufflé dish from supply table
6. Collect spices in a soufflé dish (the spices listed on the left not the ones under the Sauce ingredients)

Prepare Sauce:
1. Mix all sauce ingredients in a medium bowl
2. Make sure to mix cornstarch thoroughly.

1. In a frying pan, heat oil over 7-8 heat for 30 seconds.
2. Add all vegetables and spices (but NOT pineapple).
3. Stir-fry quickly 3-4 minutes. Remove from pan and place in bowl and set aside.
4. Add another dash of  oil to frying pan; reduce heat to 6-7.
5. Put chicken into pan and stir fry until no longer pink on outside (5-7 minutes).
6. Add vegetables back into frying pan as well as sauce and pineapple.
7. Cook over low heat until cornstarch is cooked, about 4-5 minutes, or until sauce is slightly thickened.
8. Serve over hot cooked white or brown rice.

Thai Peanut Noodles

Linguine, angle hair, or Asian noodle cooked 
For Sauce:
1/2 c chicken broth
3 T creamy peanut butter
1/2—1 t Sriracha Chili sauce
1 1/2 T honey
3 T soy sauce
1 t garlic powder
1 t ginger powder
For Garnish:
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts


Bring 4 cups of water to a boil then add noodles Mrs. Hubbard gave you and cook for 4 minutes
When noodles are done, use a strainer and remove water from noodles and put into a mixing bowl

The Sauce: 
While Noodles are cooking, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over 4 heat. 
Whisk until smooth and then remove from heat
Pour sauce over noodles and using tongs, mix until noodles are covered with sauce
Divide into bowls for each group member

The Garnish:
While someone is tending to noodles and another person tending to sauce, a third person can be getting the garnish ready.  
Chop up the green onions and cilantro.  Get a bit of chopped peanuts from Mrs. Hubbard. 

Putting it all together: 
Sprinkle green onions, cilantro, and peanuts over each bowl. 
Squeeze fresh lime over your bowl and then enjoy! 

Snicker Doodles


· 1 ½ c  flour
· 1 t cream of tartar
· 1/2 t baking soda
· 1/2 c margarine
· 3/4 c sugar
· 1 egg

For spice mixture:
· 1 T sugar
· 1/2 t cinnamon


1.  Preheat oven to 375 degrees F
2.  In a mixing bowl mix together flour, baking soda, & cream of tartar & set aside
3.  In another mixing bowl mix margarine and sugar together with electric mixer
4.  Add egg to margarine and sugar mixture and mix in with electric mixer
5.  With a wooden spoon mix dry ingredients into wet ingredients
6.   Form the dough into 12 equal balls (do not roll balls, just shape quickly into a ball shape
7.  Mix the spice mixture in a small bowl and then pour onto a small plate
8.  Roll the dough in the spice mixture
9.  Place cookies 2 inches apart on cookie sheet
10.  Bake 10-12 minutes
11.  Cool for 3 minutes on sheet before removing to plate

Chewy Ginger Snaps


· 1/4 c + 2 T oil
· 2 T molasses
· 1/2 c brown sugar
· 1 egg
· 1 c flour
· 1 t baking soda
· Dash of salt
· 1/4 t ground cloves
· 1 t ground cinnamon
· 1 t ground ginger
· 3 T granulated sugar

1. Preheat oven to 350
2. In your largest mixing bowl, combine oil, molasses, brown sugar and egg and mix with a wooden spoon.
3. Add to that bowl the flour, baking soda, salt, cloves, cinnamon, and ginger stir until combined with a wooden spoon
4. Put the 3 T granulated sugar into a separate small bowl
5. Roll dough into 1” balls and then roll each ball in the white sugar. 
6. Place sugared balls 2 inches apart on a baking sheet lined with parchment paper
7. Bake 10-15 minutes or until slightly golden brown. 
8. Makes about 1 dozen cookies

Four Grain Flapjacks

Whisk together in a large bowl:
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/3 cup cornmeal
¼ cup oats
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
Pinch of nutmeg

Whisk together in another bowl:
1 ¾ cup milk
4 T butter, ½ a cube, melted
2T  cup honey
3 large eggs

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.

Pour ¼ cup batter onto the griddle for each pancake. 

Red Velvet Cupcakes without the red...
1/4 cup butter
 3/4 cup sugar
1 eggs
1 T red food coloring
1/2 cup buttermilk
1/2 t vanilla
3/4 t baking soda
1 1/2 t white vinegar
1 cup all-purpose flour
2 T + 2 t cocoa powder
1/2 t salt

1. Pre heat oven to 350
2. Line 10 muffin tin cups with paper liners
3. In large bowl beat the butter and sugar together with electric hand mixer until light and fluffy
4. Mix in the eggs, buttermilk, red food coloring, and vanilla
5. Stir in baking soda and vinegar
6. In a separate bowl, combine flour, cocoa powder and salt
7. Mix flour mixture into eggs mixture until just bended (don’t mix too much!)
8. Spoon batter into the prepared cups, dividing equally
9. Bake for 20-25 minutes
10. Eat up!

Notes… At home, you can cool and then frost… you can also add the red dye to the recipe, it is too expensive to do in class)

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