Cooking is a part of our after-school program, and the students always request the recipes!

Homemade Ranch Salad Dressing
1 cup buttermilk
1/2 to 1 cup mayonnaise or sour cream (can substitute plain yogurt to lower fat content)
1/4 cup lemon juice (or more if you like it a lot)
1-2 tsp. dried chives (can use fresh, if so, use a tablespoon or two chopped)
1-2 tsp. dried parsley (same rule applies if using fresh)
1-2 tsp. dried dill (same rule applies if using fresh)
salt and pepper to taste
optional: minced garlic or garlic powder, onion powder

Combine all ingredients and mix well.

Basic Oil and Vinegar Salad Dressing
1 cup olive oil
4 to 5 Tbs. vinegar (red wine or balsalmic are very good)
1/2 to 1 tsp. salt
1 to 2 cloves garlic, minced or pressed
1 tsp. mustard (dijon is good)

Combine all ingredients and whisk well.

Honey Dijon Salad Dressing
1/4 cup Dijon mustard
1/2 cup honey
1/2 cup cider vinegar
2/3 cup olive oil
salt and pepper to taste

Combine all ingredients and whisk well.


4 apples- peeled, cored, and chopped
3/4 cup water
1/4 cup sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Olive oil
1 baguette or loaf French bread, cut into 1/2 inch slices
Approximately 1/4 cup basil
3 cloves garlic
8 roma tomatoes

1. Place bread slices on a baking sheet. Brush the top side of each slice of bread with olive oil. 2. Toast the bread lightly in the oven at 400 degrees. 3. Cut the garlic cloves in half. Once the toasted bread has cooled, rub the cut part of the garlic clove on the oiled side of the bread. 4. Finaly chop the tomatoes and basil. Mix the tomato, basil, and a dash of pepper. 5. Top each slice of bread with the tomato and basil mixture.


1 small bag of frozen corn (or fresh, cut off the cob)
1 small bag of frozen lima beans
1 butternut squash
1 small onion
1 or 2 tablespoons olive oil
1 cup water

Peel and cube the butternut squash. Peel and chop onion. Heat oil in large fry-pan over medium-high heat. Saute onions for a minute or two until they are clear. Add the squash and water to the onions. Cook over medium heat until squash is tender. Add the remaining ingredients and heat thoroughly.

Pumpkin Muffins
1 can pumpkin
3 cups all-purpose flour
2 cups white sugar
1 tsp baking powder
2 tsp cinnamon
2/3 c vegetable oil
3 eggs

    1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
    2. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together pumpkin, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
    3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.