FACS RECIPES by yaoyufang

VIEWS: 3 PAGES: 6

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                                                                      Hour____________
                               FACS RECIPES
                                      TOFFEE BARS
Serves 4
6-8 squares of graham crackers                              1/3 cup brown sugar
3 tablespoons margarine                                     1/4 cup chocolate chips

Directions:
Preheat the oven to 400 degrees.
Line a 10” x 15” baking sheet with foil.
Separate graham crackers into squares and place side by side on the foil
      covered baking sheet.
In a saucepan, over low heat, combine margarine and sugar, stir until
      the mixture starts to thicken.
Pour the hot mixture quickly over graham crackers.
Bake for 5 minutes or until the mixture on the cracker, starts to bubble.
Remove from oven and sprinkle chocolate chips evenly over the cracker,
      and spread with a knife as the chips melt.
Clean up the pan and knife and serve on napkins.
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                           MARSHMALLOW TREATS
Serves 4
2 Tablespoons of margarine
20 Large Marshmallows
2 ½ cups Rice Krispies

Directions:
Melt margarine in the top of a double boiler. ( place water in the bottom
         of a double boiler)
Add marshmallows a few at a time. Cook stirring constantly with a
         wooden spoon, until marshmallows are melted and syrupy.
Add Rice Krispies – ½ cup at a time until all 2 ½ cups are stirred and
covered.
While one person is stirring, another can lightly butter a square cake
pan. Spread mixture into the pan using a rubber scraper to press
firmly. Cool and cut into 2”.
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                        CRESCENT PUFFS
Serves 4
2 tablespoons margarine                  4 crescent rolls
½ teaspoon cinnamon                      4 large marshmallows
¼ cup sugar

1 ½ teaspoon milk
3 tablespoons Powdered Sugar
1 drop vanilla

Directions:
      Preheat oven to 375 degrees.
Melt margarine in a custard cup in the microwave for about 20 seconds
Separate the rolls on the perforated edges.
In a small bowl combine sugar & cinnamon.
Dip marshmallow into melted margarine and generously coat with
cinnamon-sugar mixture. Starting at the large end, wrap dough around
marshmallow, and seal the edges tightly.
Dip dough in melted margarine and roll lightly in cinnamon-sugar.
Place in a muffin tin and place muffin tin on a cookie sheet. Bake for
12-15 minutes, or until puffs are set to the touch.

In a bowl, combine powdered sugar, milk, and vanilla. Mix until
smooth.
Glaze rolls with this mixture immediately after taking them out of the
oven.
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                          ORANGE JULIUS
1 cup milk
1 – 6 oz. can of Frozen Orange Juice
1/4 cup of Sugar
1 teaspoon Vanilla
1 cup Water
10 Ice Cubes

Directions:
      Combine all ingredients in the blender. Blend until very smooth
and creamy. Pour into glasses. Serve immediately.
                            PIZZA SNACK
Serves 4
3-5 Biscuits
1/3 cup spaghetti sauce
½ cup Mozzarella cheese

Directions:
Preheat oven to 450 degrees.
On a chopping board, dice toppings you will use.
On a floured board, with a lightly floured rolling pin – roll into a 4 inch
circle, or stretch the dough into 4 inch circles.
Place dough on baking sheet.
Spread circles with sauce and add toppings.
Finish with cheese on top.
Bake for 10 – 12 minutes or until dough turns light brown.
While cooking clean area and set the table. Remove with wide spatula.

Optional TOPPINGS: green pepper, mushroom, black olives,
pepperoni, green peppers
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                           COWBOY HATS
Serves 4

4 – 5 canned biscuits
2 Tablespoons barbecue sauce
1/4 pound ground beef
2 ounces of cheddar cheese

Directions:
Preheat the oven to 425 degrees.
Brown ground beef, drain and stir in the barbecue sauce.
Roll each biscuit into a 4 inch circle on a lightly floured surface.
Place in lightly greased muffin tin.
Fill each biscuit with portion of ground beef mixture and top with
grated cheese.
Bake 7 minutes or just until browned.
Carefully remove to serving plate.
                        QUICK QUESADILLAS
Serves 4
4 flour tortillas ( 1 each)
1 cup cheddar cheese

Optional toppings: chopped onions, black olives, jalapeno peppers,
picante sauce.

Directions:
Place tortillas on a plate, sprinkle with ¼ cup of cheese. Place toppings
on top.
Place in microwave for 30 seconds, or until it starts to bubble.
Fold in half.
Heat 15 seconds. Cut into 3 triangles.
Serve with picante sauce.
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                              SWEET RITZ BITZ
Serve: 4-6

2 squares white almond bark
1/2 cup Ritz Bitz
Colored Sprinkles
Wax paper

Directions:
Place almond bark – in a microwave safe bowl. Place in the microwave
for 30 seconds and stir with a wooden spoon. Repeat for 15 seconds
until almond bark is smooth .
Get a fork for each person dipping Ritz bitz. Divide the bitz evenly
among those dipping. When the almond bark is melted, dip each ritz ,
one at a time into almond bark – totally cover and shake off excess.
Place on wax paper.
Sprinkle with candy sprinkle and let cool.
While cooling clean dishes, and area.
Serve.
                         CAKE MIX COOKIES

Yields: 24
1/2 cake mix
3 Tablespoons veg. oil
1 egg
1 tablespoon water

Directions:
Preheat the oven to 400 degrees.
Mix ingredients in bowl with an electric mixer.
Drop by small ball onto an ungreased cookie sheet.
Bake 8-10 minutes.
Cool and remove from Cookie sheet
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                   OATMEAL COOKIES
Yield: 2 dozen cookies

1/2 cup shortening                       1/4 cup margarine
3/8 cup brown sugar                      1/4 cup sugar
2 Tablespoons egg                        3/4 cup flour
1/2 teaspoon baking soda                 1/4 teaspoon salt
1/2 teaspoon cinnamon                    1/8 teaspoon cloves
1 1/2 cups Oatmeal

Directions:
*Mix shortening, margarine, brown sugar , white sugar, egg , and
vanilla in a mixing bowl with and electric mixer until creamy.
*Sift soda, cinnamon, flour, salt, and cloves together in a bowl.
Gradually add to sugar mixture.
* Stir in oatmeal.
* Drop dough by rounded spoonful – 1-2 inches apart on a greased
baking sheet.
* Bake 12- 15 minutes at 350 degrees.
* Let set on cookie sheet for 1-2 minutes. Remove from baking sheet
and serve.

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                      FRENCH TOAST
Yield: 4-6 slices
2 eggs                               1 Tablespoon sugar
1/4 cup milk                         1/8 teaspoon cinnamon
1 Tablespoon margarine               4 – 6 slices of bread

Directions:
*In a cake or pie pan, beat eggs with a fork until well mixed.
*Add milk, sugar and cinnamon, then mix well
*Melt margarine 1 tsp at a time on the griddle over medium
heat. (Add another tsp. for each batch)
*Test to make sure the griddle is hot enough ( test with water)
*Dip the bread into the egg mixture quickly.
*Fry until Golden Brown, then turn and brown the other side.
*Serve with: butter, powdered sugar or syrup.
*Serve while hot.

								
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