Located below is a list of recipes featured on The Owl website recipe column throughout the 2024-2025 school year. Enjoy!

Number #1: Puppy Chow
Ingredients:

• Chocolate Rice Cereal
• Peanut Butter
• Powdered sugar

Steps:

1. Melt chocolate and peanut butter
   Start warming for 60 seconds, then warm in increments of 30 seconds until warm
2. Stir
   Mix the chocolate and peanut butter together till smooth
3. Assemble
   Place some cereal into a large bowl, pour on your mixture. Continue to alternate cereal/chocolate/cereal until ingredients are gone (Note: Be careful not to use too much cereal)
4. Chill
   Mix together making sure the cereal is thickly coated. Place in the refrigerator before adding powdered sugar
5. Add powdered sugar
   Once the cereal mixture is at room temperature, begin to sprinkle powdered sugar
6. Chill again
   cool mixture for about 15-20 minutes before adding more powdered sugar. (Add enough that your hands will not be covered in chocolate when eating)
7. Harden
   Let sit on counter for 2 hours or refrigerate for 30 minutes

Number #2: Peanut Butter Cookies
Ingredients:

• 2 cups peanut butter
• 2 cups white sugar
• 2 eggs
• 2 teaspoons baking soda
• 1 pinch salt
• 1 teaspoon vanilla extract

Steps

1. Preheat the oven to 350 degrees F. Grease cookie sheets.
   In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla.
2. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven.

Number #3: Chocolate Banana Smoothie
Ingredients:

• 1 banana
• 1 tablespoon chocolate syrup
• 1 cup milk
• 1 cup crushed ice

Steps:

1. In a blender, combine banana, chocolate syrup, milk, and crushed ice. Blend until smooth. Pour into glasses and serve.

Number #4: Chicken Enchiladas
Ingredients:

• one 15-oz can refried beans (about one cup)
• 1/2 teaspoon dried oregano
• 12 oz (3 cups) shredded Monterey jack cheese
• 1/2 rotisserie chicken + meat shredded (about 2 1/4 cups)
  freshly ground black pepper
• one 16-oz jar medium-spicy tomato salsa
• twelve 6-inch corn tortillas, and sour cream + pickled jalapenos (for serving.)

Total time: 50 minutes
Steps:

1. Preheat the oven to 375 degrees. Stir together the beans, oregano, and one cup cheese in a bowl. Add chicken, season with pepper and stir until evenly combined.
2. Stir the salsa together with one cup of water in a bowl, then transfer one cup to cover the bottom of a 9-by-13 inch baking dish.Stack the tortillas, wrap them in damp paper towel and microwave until warm and pliable, about 15 seconds.
3. Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up.
4. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups of cheese.
5. Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos. Enjoy!

Number #5: Potato Salad

Ingredients:

• 5 pounds red potatoes, chopped
• 3 cups mayonnaise
• 2 cups finely chopped pickles
• 5 large hard-cooked eggs, chopped
• ½ cup chopped red onion
• ½ cup chopped celery
• 3 tablespoons prepared mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt, or to taste
• ½ teaspoon ground black pepper or to taste

Steps:

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
2. Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, and cider vinegar together in a large bowl; season to taste with salt and pepper.
3. Fold in cooled potatoes until well combined.
4. For best results, store potato salad in the refrigerator until chilled or overnight before serving to allow the flavors to meld.

Number #6: Fruit Salad
Ingredients:

Sauce: ⅔ cup fresh orange juice, ⅓ cup fresh lemon juice, ⅓ cup packed brown sugar, ½ teaspoon grated orange zest, ½ teaspoon grated lemon zest, 1 teaspoon vanilla extract

Fruit: 2 cups cubed fresh pineapple, 2 cups strawberries, hulled and sliced, 3 kiwi fruit, peeled and sliced, 3 bananas (sliced), 2 oranges, peeled and sectioned, 1 cup seedless grapes, 2 cups blueberries

Steps

1. For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.
2.  Remove from heat and stir in vanilla extract. Set aside to cool.
3.  Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving. Enjoy!

Nutrients Fact Calories: 155 Fat: 1g Carbs: 39g Protein: 2g

Number #7: Blueberry Muffins
Topping:

• ½ cup packed light and dark brown sugar
• ½ cup chopped walnuts
• 1 teaspoon ground cinnamon

Muffins:

• 1 and ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ¼ cup packed light or dark brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ¼ cup milk
• 1 ½ cups of blueberries

Steps:

1. Whisk the dry ingredients: Flour, leaveners, and salt.
2. Mix the wet ingredients: Butter, sugars, eggs, sour cream, and vanilla.
3. Combine wet & dry, then add milk: You can use any type of milk, dairy or nondairy, or even buttermilk
4.  Spoon into the muffin pan: Fill those liners all the way to the top!
5. Add streusel topping: Just brown sugar, cinnamon, and chopped walnuts.
6. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take.

Number #8: Homemade Vanilla Ice cream

Ingredients:

• 2 quarts half-and-half
• 1 ½ cups white sugar
• ½ pint heavy cream
• 4 teaspoons vanilla extract
• 1 pinch salt

Steps:

1. Combine half-and-half, sugar, cream, vanilla, and salt in the freezer container of an ice cream maker. Freeze according to the manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition facts: 142 Calories, 10g Fat, 12g Carbs, 2g Protein

Number #9: Hot Chocolate Cookies

Ingredients:

• 1 ½ cups all-purpose flour (180g)
• ½ cup hot cocoa mix (3 to 4 packets)
• ¼ teaspoon salt
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup unsalted butter softened
• ½ cup light brown sugar (110g)
• ½ cup granulated sugar (100g)
• 1 large egg
• 2 teaspoons vanilla extract
• ⅔ cup semi-sweet chocolate chips
• 12 large marshmallows cut in half or 36 mini marshmallows
  Instructions

Steps:

1. Preheat the oven to 375F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa mix, salt, baking powder, and baking soda.
3. In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until well combined, stopping to scrape down the bowl. Add the flour mixture and mix on low speed just until combined. Mix in the chocolate chips.
4. Scoop the dough into balls using a 1 1/2 tablespoon spring-loaded scoop, and place on the baking sheets 2 inches apart.
5. Bake 1 sheet at a time for 9 minutes. Remove the cookies from the oven, and place a marshmallow half, cut side down, or 3 mini marshmallows in the center of each cookie. Return to the oven and continue baking for 2 minutes. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.