Friday, June 7, 2013


Below are recipes from a few of the items we had at our nonfiction author's celebration.  Thanks again for coming to our celebration!  The students enjoyed having you here and sharing their fabulous work with you!  Also, another big thank you to all who donated items and/or time to make the celebration special!

Fruit Salsa
1 pint strawberries
2 apples
3 kiwi
2 Tbsp brown sugar
1 Tbsp preserves (I believe the original recipe calls for apricot preserves.  However, I tend to use whatever I have on hand.)

Chop the fruit into small pieces.  Mix together with sugar and presevers.  Serve with cinnamon sugar chips.  You can add other fruit as well.  I like to use raspberries.  The original recipe also calls for 1 orange.

Pizza Rolls
1 can refrigerated pizza crust
1/2 tsp garlic salt
1 tsp dried basil
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
1/2 cup pepperoni, chopped
1 cup marinara or pizza sauce

Preheat oven to 425 degrees.  Press pizza dough into a large rectangle.  Sprinkle dough with garlic salt, basil, cheeses and pepperoni.  Starting at the short end, roll dough up tightly to form a log.  Slice into 1-inch pieces.  Place rolls on lightly greased baking sheets.  Bake for 10 minutes or until browned on top.  Serve with warm marinara sauce for dipping.

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

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