Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:

Prep time                                                                                                                                                                                                       Homemade Heart Marshmallows Feb 18 Photo    

15 minutes

Cook time

3 hours chilling

Total time

3 hours 15 minutes

Serves: 36 2-inch hearts or 100 1-inch squares

Ingredients

  • 3 packages (1/4-ounce each) unflavored gelatin
  • 1 cup cool water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 cup powdered sugar, divided

Directions

  1. Coat a 9x13 baking dish with nonstick spray (glass or ceramic is best.)
  2. In a large bowl, combine the gelatin and 1/2 cup cool water. Let soak.
  3. In a small, deep saucepan, combine the sugar, corn syrup, salt, and 1/2 cup cool water. Cook the mixture over medium heat, stirring, until the sugar completely dissolves. Raise the heat to high and bring to a rapid boil. Allow to boil, without stirring, for 1 minute. Remove from the heat.
  4. Using a handheld mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 10 minutes. Add in the vanilla and beat to incorporate.
  5. Pour the marshmallow mixture into the baking dish and spread evenly using a greased spatula. Sprinkle 1/4 cup powdered sugar over the top, and place in the refrigerator, uncovered, for at least 3 hours (or overnight) before cutting.
  6. Use a greased cookie cutter to make heart shapes and gently separate. Place heart shaped marshmallows in a bowl with 1/4 cup powdered sugar and gently toss to coat them on all sides. Shake off any excess.
  7. You can store the marshmallows in an airtight container, at cool room temperature, for up to 5 days.

Prep Time 1 minute                                                                                                                                                                                                            Homemade Hot Chocolate Jan 18 Photo

Cook Time 10 minutes

Total Time 11 minutes

Ingredients

  • 1/4 C cocoa
  • 1/2 C sugar
  • 1/2 tsp salt
  • 1/3 C water
  • 4 C milk
  • 1 tsp vanilla

Instructions

  1. In a saucepan mix the dry ingredients.
  2. Add the water and bring to a boil, keep boiling for one min.
  3. Then add the milk.
  4. Heat until it's the temp you like.
  5. Take off the heat and add the vanilla, stir and serve with whipped cream or marshmallows (optional)

Ingredients                                                                                                                                                                                                                    Cinnamon Roll French Toast Casserole Dec 17 Photo

Casserole

  • 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved
  • 2 Tbsp. melted butter
  • 4 eggs
  • ⅓ c. milk
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla

Icing

  • ½ c. powdered sugar
  • 2 containers reserved icing
  • 2 Tbsp. cream cheese, softened
  • 1 Tbsp. milk
  • (For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)

Instructions

  1. Preheat oven to 350 degrees.
  2. Remove cinnamon rolls from packages and cut each roll into sixths.
  3. Drizzle melted butter in 9x13 inch pan.
  4. Spread cinnamon roll pieces evenly in pan.
  5. In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
  6. Pour egg mixture over cinnamon rolls.
  7. Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
  8. Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
  9. Pour icing evenly over casserole.

Ingredients                                                                                                                                                                                                          Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Pomegranate and Bacon Nov 17 Photo

  • 1 pound butternut squash, peeled, chopped into 1-inch cubes
  • 1 pound Brussels sprouts, stems trimmed, sliced in half through stem
  • 2 tablespoons olive oil

Dijon Maple Butter Sauce

  • 1 tablespoon butter, melted
  • 1 teaspoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

Garnish

  • 1/4 cup pecans, finely chopped
  • 1/4 cup fresh pomegranate seeds
  • 1/4 cup feta cheese to taste
  • 6 slices bacon, cooked and crumbled or more to taste

Directions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix together the Dijon Maple Butter Sauce ingredients. Set aside.
  3. Line a large baking sheet with foil or parchment paper. Add Brussels sprouts and squash, drizzle with olive oil and toss to evenly coat.
  4. Evenly spread out vegetables and roast at 400 degrees F for 25 minutes.
  5. Toss vegetables with Dijon Maple Butter Sauce and 1/4 cup pecans (it will seem “wet but will soak in the vegetables) then roast another 10-20 minutes or until squash is fork tender.
  6. Toss Brussels sprouts and squash with pomegranate and feta and bacon if desired. Serve warm.

Ingredients                                                                                                                                                                                                            

Homemade Pumpkin Butter Photo

  • 1 (29-ounce) can pumpkin purée or solid pack pumpkin (not pumpkin pie filling)
  • ½ cup (100 grams) granulated sugar
  • ½ cup (100 grams) packed light brown sugar
  • 1 cup (240 ml) 100% pure apple juice (no sugar added) or apple cider
  • 2 teaspoons fine-quality ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon freshly grated whole nutmeg
  • ½ teaspoon ground cloves
  • 2 teaspoons (10 ml) freshly squeezed lemon juice

Directions

In a large glass heatproof and microwavable safe bowl, combine all ingredients with the exception of the lemon juice. Cover with a loose covering that is microwavable safe such as a sheet of wax paper or paper towel.

Cook on high power for 6 minutes; stir. Cook an additional 6 minutes; stir. Cook for an additional 3 minutes; stir.

Carefully remove hot bowl from microwave using oven mitts for protection. Carefully remove loose cover and stir in lemon juice.

Cool completely. Cover airtight and store in refrigerator.