Monthly Archives: February 2016

Valentines Day Recipies

The Valentine’s spirit is present as the students and staff prepare to celebrate this day of love. And what better way to celebrate than with delicious food?! We’ve compiled recipes for a variety of palettes so you can show your love to all the special people in your life.


For the Sweet Tooth

Cheesecake Filled Strawberries from Zestuous

Chocolate-dipped Cheesecake-filled Strawberries

1 pint strawberries

1/2 bag chocolate chips

8 oz. cream cheese

1 tablespoon powdered sugar

1 tablespoon milk


  1. Wash the strawberries. Then, slice the bottom point off the strawberry, so that it can stand up straight. Next, pluck the stem off. Using a paring knife or strawberry huller, scoop out the top to make room for the cheesecake.
  2. This is the most important step…dry off the strawberries individually with paper towels. If the strawberries are wet, the chocolate will not stick.
  3. Melt the chocolate in a double broiler or microwave. (Note: if using a microwave, only melt it in 20-second increments to make sure it doesn’t burn).
  4. Line a cookie sheet (that will fit in your freezer) with waxed paper or a Silpat. Dip the bottom half of each strawberry into the melted chocolate and place on the lined pan. Once the pan is full, place it in the freezer for about 5 minutes or until the chocolate has hardened.
  5. While the chocolate is cooling, make the cheesecake filling. In a small bowl, beat together the cream cheese, powdered sugar and milk, until smooth. If it seems too thick, add a splash more milk.
  6. Spoon the cheesecake mixture into a piping bag with a star tip. If you don’t have a piping bag, scoop it into a large Ziploc bag and snip off the corner. Remove the strawberries from the freezer and pipe in the cheesecake filling.

Picture and recipe via:



For the “Hearty” Meal Lover


Yummy Tomato-Orange Soup

1/2 cup coconut oil (or butter)

1 med onion, diced

28 oz. diced tomatoes

2 tsps salt

1/2 tsp cracked black pepper

1/4 tsp baking soda

1 Tbsp fresh thyme (or 1 tsp of dried thyme)

1 cup fresh orange juice

1/2 cup coconut cream (or dairy cream)

2 tablespoons of orange zest

  1. Sauté onions and coconut oil in pot until onions are transparent.
  2. Add fresh thyme and let cook for 1 minute.
  3. Place tomatoes and onion mixture into blender or food processor and pulse to desired texture.
  4. Pour back into the pot and add salt, pepper and baking soda.
  5. Let simmer on medium heat for 5 minutes.
  6. Stir in orange juice, coconut cream and orange zest.
  7. Reheat and serve.

Picture and recipe via:




For Kids

Puppy Chow


Strawberries and Cream Puppy Chow


5 oz white chocolate or white vanilla candy melts

5 oz red candy melts (Found in craft stores like Michaels and Hobby Lobby)

5 cups rice chex cereal, divided in 2 parts

1/2 cup strawberry cake mix

1/2 cup powdered sugar



1. Put 2 1/2 cups rice chex cereal into a medium sized bowl.

2. Slowly melt white chocolate in the microwave, stopping it every 30 seconds or so to make sure it doesn’t burn.

3. Add melted white chocolate to chex cereal and lightly stir to coat evenly. Be careful to not break the chex cereal too much.

4. Add the powdered sugar to the white chocolate covered chex cereal and lightly stir to coat evenly with powdered sugar. You could add the chex cereal and powdered sugar to a ziplock bag, then shake, but save yourself the bag.

5. Repeat the same process with the red candy melts and strawberry cake mix (instead of the powdered sugar).

6. Allow to dry completely and then combine the two kinds of puppy chow together and add M&Ms.

Picture and recipe via:






For your Pampered Pooch

Puppy treats


Peanut Butter Bacon Dog Treats


1 cup (255g) natural creamy peanut butter

3/4 cup (180ml) nonfat milk

1 large egg (or 1/4 cup unsweetened applesauce)

2 cups (244g) whole wheat flour*

1 Tablespoon baking powder

1/3 cup (30g) oats (either whole-rolled or quick oats are fine)

2-3 strips cooked bacon, chopped


  1. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl, gently mix the peanut butter, milk, and egg together with a wooden spoon or rubber spatula. Add the flour and baking powder. You may need to turn the dough out onto a floured work surface and use your hands to work in the flour. Mix in the oats and bacon. The dough is extremely thick and heavy.
  3. Using a floured rolling pin, cut into shapes using cookie cutters or a knife. Arrange on the baking sheets. Bake for 18-20 minutes, or until very lightly browned on the bottom. Remove from the oven, and flip the treats to bake the other side for 10-12 more minutes.
  4. Allow to cool completely before serving to your pup. Store at room temperature or in the refrigerator for up to 1 week.

Picture and recipe via: Sally’s Baking Addiction