Recipes We Have Prepared


Snickerdoodles, also called Snipdoodles or Cinnamon Sugar Cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent. Unfortunately there is no clue as to how they got such a peculiar name




½ cup each butter and shortening (or marg), at room temperature
1 ½ cups sugar
2 eggs
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 ¾ cups all-purpose flour

Beat butter, shortening, sugar and eggs together until creamy. Add cream of tartar, baking soda and salt, then blend. Add flour and mix well. Chill overnight



3 tablespoons sugar
1 tablespoon cinnamon



Preheat oven to 375°F.Combine topping ingredients in small, shallow bowl. After chilling, shape dough into balls about 1 ½ inches in diameter. Drop dough balls into topping mixture and coat entire surface well. Place on ungreased baking sheets about 2 inches apart.Bake in a 375°F degree oven for 10 minutes or until golden brown. Let stand one minute and remove to cooling racks. Makes about 3 dozen cookies. TOP



1 pkg. yeast
1 1/2 c. warm water
1 tsp. salt
1 tbsp. sugar
4-5 c. flour
Pretzel salt



In large bowl combine water and yeast. Add sugar and salt. Add flour until you have a stiff, ply-able dough. Place on floured surface and let the kids knead 5 to 8 minutes. Let kids shape as they like (not too thick though). Brush with beaten egg, sprinkle with pretzel salt. Bake at 425 degrees for 5 minutes or until golden.

Candy Apples

·         1 14-ounce bag individually wrapped caramel candies (about 50)

·         2 tablespoons milk

·          medium apples -1 per student

·         Craft sticks

·         Assorted candies


Pizza Bagels

·         Bag of bagels

·         Pizza Sauce

·         Chedder Cheese

·         Pepperoni


Cake Mix Cookie

·         1 box cake mix

·         1 stick butter

·         2 eggs

·         Cream cheese

·         Powdered sugar


Berry Tasty Muffins

  • 1 c. flour
  • 1 c. oatmeal
  • 3 tbsp. sugar
  • 1 tsp. salt
  • 4 tsp. baking powder
  • 1 c. blueberries, washed
  • 1 egg
  • 1 c. milk
  • Muffin trays


Cheese cake cookies

·  1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

·  2 pkgs. (8 oz. each) cream cheese, room temperature

·  1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk

·  2 large eggs

·  2 teaspoons vanilla extract

1 can cherry pie filling