Child Care Council of
Orange County
Cookbook
Porcupine Meatballs
Linda Martini
–
CCCOC Executive Director
Ingredients:
• 1-pound ground beef
• ¼ cup long grain rice uncooked
• 1 egg slightly beaten
• 1 tablespoon parsley chopped
• ¼ cup onion finely chopped
• ½ teaspoon garlic powder
Directions:
1. In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt, and ¼ cup of tomato soup. Mix thoroughly and shape into about 20 meatballs
and place in a skillet
2. Mix remaining soup, water, and Worcestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer about 35-40 stirring often
• ¼ teaspoon paprika
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 can of condensed tomato soup
• ½ cup water
Ingredients:
• 2 pounds of sausage ( any kind you like hot, sweet, mild)
• 4 bell peppers
• 1 onion
• 1 can of Hunts tomato sauce
• Oregano
Directions:
1. Boil sausage and drain. Cut into silver dollar circular pieces 2. Cut the onion and peppers
3. Put everything into one pot on the stove or in a crockpot (sausage, peppers, onion, oregano to your liking, add enough sauce to coat and
cover all of the ingredients in pot) *keep remaining sauce on hand 4. Cover and cook stirring occasionally *add sauce as needed to desired
thickness.
Sausage and Peppers
Tom Elwood
–
CCCOC Assistant Director
Fried Raviolis
Jen Brown
–
CCCOC Referral Specialist
Directions:
1. Thaw raviolis.2. Line a baking sheet with foil or waxed paper and set aside. 3. Whisk eggs and milk together in a shallow bowl.
4. Add breadcrumbs to another shallow bowl.
5. Set up your breading station so you're working towards the baking sheet (egg wash,
breadcrumbs, baking sheet).
6. Add enough oil to your skillet or pan to be about 2- 2.5 inches deep. Heat over
medium heat until the oil is hot enough. Test by tossing a few breadcrumbs in the oil... if they sizzle and bubble, the oil is ready.
7. Dip the ravioli in the egg wash, coat in the breadcrumbs, then place on the prepared
baking sheet.
8. Repeat with remaining raviolis.
9. Fry several raviolis (remember to work in batches), for about 2 minutes per side. 10. Remove with a slotted spoon and place on a paper towel lined plate to drain.
11. Before serving, warm the marinara sauce and sprinkle raviolis with grated Parmesan
and minced parsley or basil.
Ingredients:
30 frozen beef and cheese ravioli thawed 1 1/2 cups Italian Panko breadcrumbs 2 eggs
1/2 cup milk Canola oil for frying
Kugel
Ashleigh Goldberg
–
CCCOC Infant Toddler Specialist
Directions
1. Cook egg noodles according to packaging
2. In a large bowl mix egg noodles, eggs, sugar, sour cream, cottage cheese, butter. 3. Pour into a casserole dish
4. Sprinkle the top with cinnamon 5. Put in 350-degree oven for 45 minutes
Ingredients:
• 1 bag of egg noodles • 6 eggs
• 1 cup of sugar
• 1 16oz container of sour cream • 1 16 oz container of cottage cheese
• 1 stick of melted butter
Baked Mac & Cheese
Shandrika Potts-Mills
–
CCCOC Mental Health Consultant
Ingredients:
• 1 lb. dried elbow pasta
• ½ lb. of bacon
• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 1 1/2 cups evaporated milk
• 2 1/2 cups half and half
• 5 Garlic Cloves
• 2 cups of Breadcrumbs
• 4 cups grated medium sharp cheddar cheese - divided (measured after grating)
• 2 cups grated Gruyere cheese - divided (measured after grating)
• 1 cup of Mozzarella cheese
• ½ Provolone cheese
• ½ cup Colby jack
• ½ cup of cayenne pepper
• 1/2 Tbsp. salt (optional)
• 1/2 tsp. black pepper
• 1/4 tsp. paprika
Directions:
1. Preheat oven to 350 degrees F and grease a 3 qt baking dish (9x13"). Set aside. 2. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook
one minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
3. Cut bacon into small pieces then cook. (optional)
4. Mix together garlic cloves, breadcrumbs and cooked bacon into a bowl then set aside. (optional)
5. Cook butter, flour, black pepper, cayenne, salt, milk and half and half on medium heat then stir in cook macaroni.
6. Place step 5 in a deep pot big enough to stir in 3 cups of cheddar, gruyere, provolone, Colby cheeses. 7. Place macaroni into baking dish then sprinkle on top Mozzarella and 1 cup of cheddar.
Ingredients:
• 1 cup of strawberries finely chopped
• ¾ cup raspberries, finely chopped
• 1 Granny Smith apple finely chopped
• 1 cup melon of your choice finely chopped
• 3 tbsp of lemon juice
• Cinnamon & Nutmeg
• Pita chips
Directions:
1. Combine fruit in a mixing bowl and add lemon juice 2. Sprinkle nutmeg and cinnamon to tase
3. Refrigerate before serving 4. Serve with pita chips
Fruit Salsa
Confetti Cornbread
Beverly Singer –
CCCOC Registrar
Ingredients:
• 1 Box of your favorite cornbread mix (I LOVE KRUSTEEZ)
• ½ cup frozen southwest style corn (or just frozen corn)
• ½ cup of canned creamed corn (this replaces milk in box recipe)
• 2/3 cup sharp cheddar cheese (DID YOU KNOW IT’S LASTOSE FREE!)
• Big handful of chopped scallion (green part) or chopped pickled jalapeños
• A few dashes of hot sauce
• Crumbled Bacon
Directions:
1. Follow box baking temperature and time
2. Mix corn, creamed corn, cheddar cheese, scallions, hot sauce, and bacon with cornbread mix
3. Butter and baking spray cover pan well pour mixture into pan 4. Halfway through baking sprinkle top with parmesan cheese 5. Let cool completely
Banana Bread
Margaret Spiezio -CCCOC Registrar Supervisor
Directions:
1. Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray or grease. 2. Add the stick of butter to a large bowl and microwave until melted.
3. Add the bananas to the same bowl and mash..
4. Add the vanilla extract and egg to the bowl stir until no yellow streaks of egg remain. 5. In a second large bowl whisk together the flour, sugar, baking soda, salt, and cinnamon. 6. Add the dry ingredients to the wet ingredients and mix with a spatula just until combined. 7. Pour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in
the center of the bread comes out clean.
Ingredients:
• 1 Stick (1/2 Cup) Butter 3 Large Ripe Bananas
• 2 Large Eggs 1 teaspoon Vanilla Extract
• 2 Cups All Purpose Flour 1 Cup Granulated Sugar
• 1 teaspoon Baking Soda 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
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.
.
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Directions:
1. Pre-heat oven (see cake mix box) 2. Mix all the ingredients for the cake mix 3. Bake cake (see instructions on cake box) 4. While cake is baking, prepare cool whip filling
5. strain crushed pineapples
6. Mix in large bowl, container of cool whip, crushed pineapple, vanilla extract 7. When cake is cooled, cut into squares
8. In a serving dish layer cake, then cool whip mixture and top with sliced pineapples. Continue layering in that order.
9. Add a final layer of cool whip and top with 10. sliced pineapples, cherries and orange zest
11. Refrigerate for 30 min 12. Enjoy!
Ingredients:
• pineapple cake mix (follow ingredients on back)
• 1 can crushed pineapples
• 1 can sliced pineapples
• small jar of cherries
• 1 large containers of cool whip
• 1 small container of cool whip
• orange zest
• 1 tsp vanilla extract
Pineapple Upside-down Trifle
Daphnee Hall
–
CCCOC Registrar
Lemon Bars
Ashleigh Goldberg
–
CCCOC Infant Toddler Specialist
Ingredients
• 1 cup soften butter
• ½ cup white sugar
• 2 cups of all-purpose flour
• 4 eggs
• 1 ½ cups white sugar
• 1/4 all purpose flour
• 2 lemons juiced
• Sprinkle of confectioners’ sugar
Directions:
1. Preheat oven to 350 degrees F
2. In a medium bowl, blend softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. 4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. After pan has cooled,
Viennese Crescents
Linda Martini
–
CCCOC Executive Director
Ingredients:
• ¼ vanilla bean
• 1 cup sifted confectioner's sugar
• 1 cup walnut meats
• 1 cup butter, at room temperature
• ¾ cup granulated sugar
• 2 ½ cups sifted all-purpose flour
Directions:
1. Chop vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the confectioner's sugar.
2. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
3. Preheat oven to 350 degrees.
4. Cut walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using mortar and pestle.
5. With a wooden spoon or the fingers, mix walnuts, butter, granulated sugar and flour to a smooth dough. Shape dough, about a teaspoon at a time, into small crescents about one and a half inches in diameter.
6. Bake on an ungreased cookie sheet until lightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll cookies in prepared vanilla sugar.
Cuban Flan
Sandy Blanco
–
CCCOC Resource Specialist
Caramel :
• Begin by melting the ½ cup of sugar in a saucepan until golden brown.
• Pour the melted caramel in an ovenproof baking dish. (the caramel will be
• extremely hot, so be very careful not to burn yourself).
• Set the caramel aside to cool.
Custard:
• In a separate bowl, using an electric mixer set at to medium separate the eggs.
• Mix the 8 egg yolks ONLY until the eggs are well mixed. Add in the remaining
• two eggs and continue mixing. Until well mixed.
• As you continue to mix, slowly pour the evaporated milk, the condensed milk,
• the evaporated milk, whole milk and sugar. (Pour each slowly while mixing)
• Pour the prepared custard over the hardened caramel.
• Water Bath: Place the baking pan with the custard into an ovenproof dish and fill it with
• hot water to about half-way up the sides, or as high as you can without spilling hot water
• Bake in a pre-heated 350 degrees oven for 45 minutes or until the custard feels firm to the touch
• or when inserting the toothpick comes out clean.
• Turn off the oven and let set for another 15 minutes.
• Refrigerate for 4 hours
Ingredients
• 1 cup of white sugar (divided)
• 1 can(s) sweetened condensed milk
• 1 cup of evaporated milk
• 1 cup of whole milk
• 8 yolks only
• 2 regular eggs
• 2 tsp vanilla extract
Ingredients:
• 1 box of Pillsbury Funfetti cake mix
• ½ cup of vegetable oil
• 2 eggs
Directions
1. Mix together cake mix, eggs and oil in a large bowl.
2. Make little balls with the dough and set on ungreased cookie sheets. 3. Bake at 350 degrees F for 10- 12 minutes
Cake Mix Cookies
Jen Brown
–
Referral Specialist
