Southside students share favorite foods | Lifestyle

Members of the 3-year-old class at Southside Baptist Preschool are sharing some of their favorite recipes this month.

1 cup coconut milk or almond milk

Preheat oven to 425 degrees. Melt 1/3 cup butter in a 9×13 pan in the oven.

Put eggs in blender and blend on high for 15 seconds. Add other ingredients and blend for 30 seconds.

Pour batter into hot pan containing melted butter. Bake for 20-25 minutes. Cut into pieces and serve with maple syrup and fresh fruit.

Pancakes will come out puffy but will shrink soon after leaving the oven.

10 pieces frozen peeled shrimp

Slice beef thinly and season with oyster sauce, chopped garlic, soy sauce, vegetable oil and sugar.

Thaw and drain shrimp. Thaw mixed vegetables.

Soften egg noodles by putting in hot water for 3 minutes, then let dry.

Heat oil in a frying pan. Stir-fry garlic and sweet onion. Add shrimp for 3 minutes, then beef for 2 minutes. Add mixed vegetables.

Add noodles, soy sauce and sugar and stir-fry for about 3 minutes, then serve.

2 pork chops, cleaned and dried

1/4 tsp. five spice powder

Mix all ingredients with pork chops in large bowl; marinate for 30 to 45 minutes.

Heat oil in a frying pan (use enough to fry the chops).

Remove pork chops from marinade and carefully put in pan.

Fry over low heat until meat turns a caramel color, then serve.

Best served with white or brown rice and vegetables.

1/3 cup melted coconut oil

1/2 cup honey or maple syrup

1 cup mashed ripe bananas (about 2 1/2 medium bananas)

1 3/4 cups white whole wheat flour

Preheat oven to 325 degrees. Mix oil and honey together. Add eggs and beat well, then whisk in mashed bananas and milk.

Add baking soda, vanilla, salt and cinnamon and blend.

Add flour and mix until combined. Add nuts if desired.

Pour batter into greased loaf pan and bake for 55-60 minutes, checking for doneness after 55 minutes or when a toothpick inserted in the center comes out clean.

Cool for 10 minutes, then transfer to wire rack.

6 regular size Snickers bars

1 (5-ounce) package vanilla instant pudding

1 (12-ounce) tub Cool Whip

1/2 cup caramel ice cream topping

Whisk vanilla pudding packet, milk and Cool Whip together until well-combined.

Chop up apples and Snickers and stir both into pudding mix.

Place in large bowl and drizzle with caramel topping.

Chill for at least 1 hour before serving.

1 packet pork Ramen noodles

Brown ground beef in large skillet; drain.

Break up noodles and place in skillet over beef.

Pour diced tomatoes and corn over noodles.

Add seasoning packet; stir.

Cook until noodles are soft.

Preheat oven to 350 degrees.

Cream butter and sugar.Add eggs and bananas.

Sift flour, baking soda and salt. Add to creamed mixture.

Bake for 50-55 minutes. Keeps well refrigerated.

1/2 jalapeño, seeded and minced

2 Roma tomatoes, seeded and minced

1 tbsp. fresh chopped cilantro

Coat avocadoes with lime juice. Drain and reserve juice.

Mash avocadoes with salt, cumin and cayenne.

Fold in onion, jalapeño, tomatoes, garlic and cilantro.

Add 1 tbsp. reserved lime juice.

Let sit at room temperature for 1 hour.

1 8-ounce cream cheese (room temperature)

2/3 cup light brown sugar

1 package Heath bar pieces

Mix cream cheese, brown sugar, sugar and vanilla. Add Heath bar pieces on top. Slice apples. Dip and enjoy.

(Best after refrigeration of 3 to 4 hours).

Mix cocoa and sugar. Add flour. Add milk and egg yolks; mix well.

Add butter. Cook on low on stovetop until thick.

Add vanilla. Pour into baked pie shells. Make topping with meringue if desired.

1 can black beans, drained and rinsed

16 ounces Velveeta cheese

Preheat oven to 375 degrees.

Place chicken flat in baking dish (we use 9×13).

Add corn, black beans, and Ro-tel on the chicken.

Cut Velveeta into cubes and spread over the top of dish.

Cover with foil and bake for 45-55 minutes.

Serve over chips, rice, or place in a tortilla.

1 14.5-ounce can diced tomatoes

1/2 bottle barbecue sauce (we use Kraft)

1 tbsp. Worcestershire sauce

1 box frozen garlic Texas toast

1 cup shredded cheddar cheese

Brown ground beef in large skillet on medium-high heat. Drain grease.

Return meat to skillet and add diced tomatoes, ketchup, BBQ sauce and Worcestershire. You can add jalapeños if you like.

Stir until combined, then cover and cook on medium heat for about 10 minutes.

While this is cooking, prepare the garlic bread using directions on box.

When bread is ready, add filling on top of bread and sprinkle cheese (can add jalapeño).

1 16-ounce can chili beans

1 16-ounce bottle French dressing

1 package (1.25 ounces) taco seasoning

1 package (14.5 ounce) tortilla chips

Brown ground beef and drain. Stir in taco seasoning, chili beans and French dressing.

Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.

Crush the bag of chips, open, and toss broken chips into a large bowl with lettuce, cheese and tomatoes.

When the meat mixture is done, combine it with the lettuce, tomatoes, cips and mix well. Top with salsa and sour cream.

Measure oats into a large bowl and set aside.

In a large skillet, combine butter, milk, sugar, peanut butter and cocoa.

Stir over medium heat until fully combined; continue to stir while bringing to a rolling boil.

Once boiling, set timer for 4 minutes. Continue stirring. When timer goes off, turn off heat, add vanilla and stir.

Add oats and mix until completely covered. Try to work quickly; mixture hardens as it cools.

Scoop onto wax paper. Let fully cool, about 20 minutes.

8 slices corned beef or ham lunch meat

Lay lunch meat in stacks of 2 on a hard surface.

Spread 1 ounce of cream cheese onto each stack. Place a pickle directly in center of each.

Roll meat around the pickles and cut each roll into four equal parts.

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