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Here is how we do it 😎

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Boil noodles, then strain out water

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Fry the meat (Ground chicken, ground, turkey, ground beef, ground sausage, pretty much ground anything) We do half ground turkey and half ground sausage in the same pan together.

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Add the fried meat to the noodles

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Add spaghetti sauce to the meat and noodles (we use canned or jarred but any would work)

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Add the “Secret Allen Family” ingredient (one family sized can of cream of chicken soup)

(( just what comes out of the can-

DO NOT add milk or water or anything))

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Use big spoon to mix it all together

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Heat and eat.

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So thick and yummmy‼️

~Kaleb Allen, Mrs. Holmes 4th grade ❤️

• ▢5 cups fresh apples, sliced

• ▢1/2 cup granulated white sugar

• ▢1/2 tsp cinnamon

• ▢1 teaspoon vanilla extract

Topping:

• ▢1/2 cup all purpose flour

• ▢1/3 cup old fashioned oats

• ▢2/3 cup packed brown sugar

• ▢1/4 tsp salt

• ▢1/2 teaspoon cinnamon

• ▢1/4 cup (1/2 stick) butter, melted

• Vanilla ice cream (OPTIONAL)

  
  

  Instructions

   

• Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.

  • Combine the sliced apples with the sugar, cinnamon, and vanilla extract in a large bowl and mix until all of the apples are evenly coated. Pour into the prepared baking dish.

  • In a separate medium size bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the apples.

  • Bake in the preheated oven for 45-60 minutes until fruit is soft and the topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

Glass noodles

Carrots (big whole ones)

Onion

Garlic

Soy sauce

Minced garlic

Corn syrup

Sesame seed

Sesame oil

Spinach

Shiitake mushrooms

Directions

First soak glass noodles in hot water for 30min. While noodles are soaking, cut up carrots into 1/2" candle sticks. Then peel and half onion, cut it the same way you cut the carrots. Next in a pan bring oil to heat. Add in carrots and onions and cook until soft. (about 8 to 10 min). Next mince the garlic. To make the sauce, add garlic to a bowl and add in soy sauce, sugar, corn syrup, sesame seeds, and sesame oil and combine. In the same pan you cooked your onions and carrots in, add in spinach, shiitake mushrooms, sauce and glass noodles. (don't forget to drain the water out before). Then cook until heated (5 to 8 minutes). Plate the food and add sesame seeds and sesame oil as a garnish on top. And enjoy!

Ingredients: 1 Nagaimo, 7oz white rice, 1tbsp Water. 1tsp dashi powder, and furikake.

Step one: Peel Nagaimo and grate it, Add water and Dashi powder, and mix together in a bowl (This is Tororo.)

Step two: In a separate bowl, mix rice and furikake. Serve rice into dingle serving portions, and top with Tororo.

1lb ground meat (can be made with beef, turkey or any ground meat you want)

Chopped onion to taste

Pinch of salt to taste

Seasons to taste

Chopped carrots or any veggies you want

1 package won ton wrappers.

Brown meat in a skillet until thoroughly cooked. Add salt, onions, seasonings and veggies. Stir. Once mixed, set aside into a bowl. Turn off heat. Preheat oven or air fryer to 425 degrees.

Wet edges of won ton wrappers with water with your finger and place a bit of filling into the middle. Wrap like a burrito, making sure to secure the edges down with more water using your finger. Place on a baking tray or in the air fryer. Repeat until desired amount have been made. Once trays are filled, place in oven and cook for 10 minutes. Let sit for 1 to 5 minutes before transferring to a plate. Enjoy!

1 Cup Hazelnut Spread

2 Strawberries Per Bun, Thinly Sliced

25 blueberries

2 1/2 Ounces Peanut Butter Chips, Evenly Divided For 5 Buns

5 Pinches Hawaiian Salt, Or Kosher Salt

5 Bao Buns

HOW TO MAKE:

1. Take the Bao buns and spread evenly with the hazelnut spread.

2. Place the 2 sliced strawberries, 5 blueberries, and a few peanut butter chips

3. Sprinkle the salt over each bun

- Mrs. Nogaki, Middle School Flex Teacher

• 1 cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1/2 cup vegetable oil or melted butter

• 4 large eggs

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• Powdered sugar for rolling

Preparation Steps

1. Make the dough: In a large bowl, whisk together cocoa and sugar, then add eggs, oil, and vanilla. Mix well, then fold in flour, baking powder, and salt until a thick dough forms

2. Chill the dough: Cover and refrigerate for at least 2–4 hours; chilling helps the cookies hold their shape and enhances the crackled effect.

3. Form the cookies: Roll small portions of dough into balls (~1–1.5 inches in diameter), then roll each ball generously in powdered sugar to create the signature coating.

4. Bake: Place the dough balls on a parchment-lined baking sheet, spaced a few inches apart. Bake at 350°F (175°C) for 10–12 minutes until the tops are cracked but the centers still look slightly soft.

5. Cool: Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack. They will firm up slightly as they cool.

Ingredients 

1x2x3x

• ▢1 tablespoon Oil

• ▢1 cup Onion, diced

• ▢1/2 tablespoon Ginger, grated

• ▢1/2 tablespoon Garlic , minced

• ▢1 cup Tomatoes, I used fire-roasted diced tomatoes

• ▢4 cup Butternut Squash, peeled and cut into 1/2 to 2/3 inch pieces, about 18oz*

• ▢1 cup Water

Spices

• ▢1 teaspoon Ground Coriander

• ▢1 teaspoon Ground Cumin (Jeera powder)

• ▢1/2 teaspoon Ground Turmeric (Haldi powder)

• ▢1 teaspoon Paprika, or mild red chili powder, adjust to taste

• ▢1 teaspoon Salt

To finish

• ▢2/3 cup Coconut Milk, I used full-fat

• ▢1 teaspoon Lime juice

• ▢4 cup Baby Spinach, chopped

Toppings (optional)

• ▢Cilantro leaves, chopped, to garnish (optional)

• ▢Roasted Peanuts, crushed

US Customary – Metric

Instructions 

• Set the Instant Pot on sauté mode and let it heat. Then add oil to it.

• Now add the onions, garlic, ginger and sauté them for about 3 minutes.

• Add the tomatoes and spices. Saute for couple of minutes.

• Add the butternut squash and water. Stir well and deglaze the pot making sure nothing is stuck to the bottom of the steel insert.

• Switch the Instant Pot to pressure cook (manual) mode on high pressure for 5 minutes with the vent in sealing position.

• When the instant pot beeps, do a quick pressure release.

• Add the coconut milk, lime juice and stir well. Then add the spinach and mix it in with the curry. Set the instant pot on saute mode and let it simmer for about 3 minutes.

• Butternut Squash Curry with coconut milk and spinach is ready. Serve over rice and garnish with chopped cilantro and crushed peanuts.

Stovetop Method

• In a heavy bottom pot on medium-high heat, follow the same steps as above before the pressure cook step. Then add the coconut milk and let the curry simmer for about 15 minutes.

• Stir every 5 minutes to make sure nothing is stuck to the bottom. You can also cover the pot with a lid. Check that squash is cooked well. If not, add a few more minutes. Once the squash is tender, add the lime juice, spinach and stir well. Garnish and serve over rice!

• 12 pounds

  Whole Turkey (skin on, fully defrosted, washed, giblets and neck removed)

• 3 heads

  Garlic (divided and cut in half horizontally)

• 3 slices

  Lemon (divided)

• 6

  Thyme (sprigs divided)

• 6

  Rosemary (sprigs divided)

• ½ cup

  Olive Oil (divided)

• 4 ounces

  Unsalted Butter

• 1 teaspoon

  Fresh Thyme (chopped or 1/2 teaspoon dried thyme)

• 4 teaspoons

  Garlic (minced)

• 1 pinch

  Salt (a pinch)

• 1 pinch

  Cracked Pepper (a pinch)

Directions

1. Preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan forced. Lower oven shelf to the lowest part of your oven.

2. Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for la...

Read full directions

Need:

2 bags or 2 pounds of fresh beans (steamed and cut ends off)

2 cans of mushroom soup

1 bag or can of fried onions

salt/pepper/cayenne pepper to taste

1 sweet yellow onion diced and sauteed

Prep all ingredients, mix together in a large 9x13 casserole dish and sprinkle with the friend onions and warm at 350 for 20-25 minutes or until bubbly and browned.

Step 1~ crack eggs into bowl (no shells)

Step 2~ add "Hazelnut Coffee Creamer"

Step 3~ mix

Step 4~ cook as usual

Soooooo Yumyyyyyyyyyyy!!!!!!!!!

Kaleb Allen 6th grade flex

Yum

INGREDIENTS

1 cup smooth almond butter (or try cashew or any other nut butter)

3/4 cup granulated sugar

1 large egg

Preheat the oven to 325.

Mix all together in a bowl until creamy!

Take a spoonful in an ice cream scooper and place onto the cookie sheet until full.

Bake for 18-20 minutes, watch for burning.

When take out press too with fork cross cross and let cool and enjoy.