Oreo Balls
PALS teacher Keli McCabe

1 package of Oreos
1 block of cream cheese
1 package of chocolate candy coating or melted chocolate chips

In mixer, blend the bag of Oreos with the cream cheese until it looks and feels like fudge—it should look black and shiny.  Roll into 1 inch balls and place on cookie sheet—let them set up in the refrigerator or freezer while you melt the chocolate. 
Dip the balls into the melted chocolate (decorate them if you choose) and let them get cool and harden on wax paper.  Store in a cool dry place.

Fort Knox Pie
Physics teacher Maureen Selman

1 envelope of unflavored gelatin
1/4 cup water
2 cups heavy cream
6 ounces chocolate chips
2 eggs
1 teaspoon vanilla extract
22 pieces caramel candy
2 tablespoons butter
2 cups chocolate wafer cookie crumbs
3/4 cup pecans, finely chopped
1/2 cup melted butter

In small saucepan, sprinkle gelatin over water and let stand for 1 minute. Stir over low heat until dissolved. Stir in 1 cup cream, bring to boil and pour into blender with chocolate. Process until chocolate is melted. While processing, add 1/2 cup cream, eggs and vanilla; process until well-blended. Pour into bowl and chill until thickened, about 15 minutes.
Make crust by mixing 2 cups chocolate wafer crumbs, 3/4 cup finely chopped pecans and the melted butter. Press into 9 inch pan and up sides for a high rim. Bake at 350 for 10 minutes. Cool.
In another pan, mix caramels, 1/4 cup cream and butter. Stir until melted; pour into crust and cool for 10 minutes.
With whisk, beat chocolate mixture until smooth, pour into crust and chill until firm. Top with whipped cream.

Christmas Chex Mix
Physics teacher Amanda Powell

2 cups each rice, wheat, oat, corn cereal squares
2 cups flaked coconut
1 cup slivered almonds
1 cup dried cranberries
½ cup butter
1 cup honey

Preheat oven to 325 degrees.  Line two large rimmed baking sheets with aluminum foil or parchment paper; spray well with cooking spray.
Put all ingredients except butter and honey in a large bowl. Toss gently and spread evenly across baking sheets.
In a 2 cup glass measuring cup, microwave butter for 1 minute or until melted.  Whisk in honey to combine.  Drizzle over cereal mixture and gently stir to coat. 

Bake for 35 minutes or until coconuts turn light golden brown, stirring every 10 minutes.  Cool pans of snack mix on wire racks. Break apart large pieces and store in air tight containers.  Makes about 12 cups.

Wassail
Physics teacher Amanda Powell

2 quarts apple juice
2¼ cups pineapple juice
2 cups orange juice
½ cup sugar
1 stick cinnamon
1 teaspoon whole cloves

Combine all ingredients in a large pot, bring to a boil.  Cover, reduce heat, and simmer for 20 minutes. Uncover and simmer for 20 minutes more.  Discard cloves and cinnamon sticks.  Yields 3 quarts.

Pumpkin Cookies
Inclusion teacher Robert Snyder

Mix together the following:
4 cups flour
2 cups oats (not instant)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves

In a big mixing bowl cream together the following:
1 1/2 cups margarine or butter (3 sticks)
2 cups brown sugar
1 cup granulated sugar
1 egg
1 tablespoon vanilla
1 – 16 oz. can pumpkin
Alternately add flour mix and pumpkin to the wet ingredients until you get it all mixed together.
At this point you can add any one of the following or combination to equal 2 cups:

1 bag cinnamon chips
1 bag chocolate chips
1-2 cups chopped pecans
1-2 cups raisins

Scoop small portions on to a foil-lined cookie sheet an inch or two apart.
Bake for 15 minutes at 350 degrees.

Sweet Potatoes Pie
By Carol Stull, submitted by Instructional Assistant Cherryll Price

1 ¼ cup Sweet Potatoes
½ cup White Sugar
½ cup Brown Sugar
1 small package of Jell-O French Vanilla Pudding
¾ cup Borden Eagle Brand Sweetened Condensed Milk
2 Large Eggs
2 Sticks of Land O’Lake Butter
2 tsp Vanilla Extract

Bake 3 to 4 sweet potatoes depending on size until soft. Peel and mash into a bowl. When cool measure 1 ¼ cup for the following ingredients: cream white sugar, brown sugar and butter together until smooth and creamy. Add pudding, vanilla, eggs and milk, cream into above ingredients. Add sweet potatoes and cream until smooth.
Pour into 2 inch deep dish pie shell and bake at 350 degrees for 35-40 minutes.

Roasted Sweet Potatoes with Cranberry-Chipotle Dressing
Physics teacher Amanda Powell

2 ½ lb. sweet potatoes, peeled and cut into 2-inch pieces
3 tablespoons olive oil, divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup fresh or frozen cranberries
¼ cup water
2 teaspoons honey
1 7-oz. can chipotle chilies in adobo sauce
½ cup pumpkin seeds
¾ cup chopped green onions
¼ cup fresh cilantro leaves

Preheat oven to 450 degrees.  Place sweet potatoes on a large baking sheet.  Drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat.  Bake for 30 minutes or until tender, turning after 15 minutes.

Place remaining 1 tablespoon oil, cranberries, water, and honey in a saucepan.  Remove 1 or 2 chilies from can; finely chop to equal 1 tablespoon.  Add chopped chipotle and 1 teaspoon adobo sauce to pan.  Place pan over medium-low heat; bring to a boil.  Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally.  Remove from heat; mash with a potato masher or fork until chunky.

Place pumpkin seeds in a medium skillet; cook over medium heat 4 minutes or until lightly brown, shaking pan frequently.  Combine potatoes, pumpkin seeds, onions, and cilantro in a bowl.  Add cranberry mixture to bowl; toss gently to coat. Serves 8.

-compiled by Shelly Spencer