Tatianna Brock - Campus Dining

Homemade Holiday Sugar Cookie

Brought to you by WOU Campus Dining

Featuring Pam the Baker!

Ingredients

Homemade Christmas Sugar Cookies

3/4 Cup of butter (Room temperature)

1 Cup of Sugar

1/4 tsp Salt

2 Eggs (Room temperature) Place egg in a warm bowl of water for 5 min.

1 tsp Vanilla

2 1/2 Cups of flour (If using Gluten free flour increase by 1/4 cup)

1/4 tsp Baking Soda

Icing

2 Cups sifted powdered sugar

2 egg whites (I reccommend using meringue powder, available in most stores)

Water

Preparation

1. Cream butter and sugar until fluffy

2. Add Salt, Vanilla and eggs and mix well

3. Add flour and baking powder slowly until dough forms

4. Chill dough for 30 minutes in the regrigerator then roll to 1/4 to 1/2 inch thickness, depending on how thick you want the cookies to be.

5. Bake for approcimately 10 minutes, rotating halfway through. You want a slightly golden edge, but not browned all over.

Icing

1. Add powdered sugar and egg whites together.

2. Add water until the icing is at your desired consistency. Mix well

Note: The more you mix it the thicker it gets, and you want a nice thick icing for the lining of the cookies, and a slightly runnier texture for the flooding.

Pumpkin Muffin Recipe

Brought to you by WOU Campus Dining

Featuring Pam the Baker!

Ingredients

Homemade Pumpkin Muffins

1 1/4 Cup of Pumpkin Puree

1 1/4 Cup of Sugar

1/3 Cup of Vegetable Oil

1 1/2 Cup of Flour or Gluten Free Flour

1 tsp Baking Soda

1/4 tsp Ground Cloves

2 tsp Ground Cinnamon

Preparation

1. In a large bowl, mix pumpkin and sugar together.

2. Add oil and mix well. Add all dry ingredients and mix just until you can’t see the flour anymore. You do not want to overmix it.

3. Scoop into the muffin pans that are greased or that have muffin liners. Fill with about 1/4 cup of batter per mufin.

4. Top with turbinado or crystal sugar

5. Bake at 350 degrees for 25 minutes or until done. Rotate halfway through!

Frittata

Brought to you by WOU Campus Dining

Featuring Timothy Chinchen

Cook 2

Ingredients

1/2 Cup Tomato Diced

1/3 Cup Chopped Onion

1 Tbls Butter

3 Eggs

1 Tsp Milk

1 Package Ground Sausage

1/4 Cup Shredded Cheese

Salt and Pepper to Taste

Preparation

Serves: 4

Prep Time: 20 Minutes

1. Mix eggs and milk and set aside

2. Heat pan and add brown sausage. Once sausage is cooked drain oil from the pan.

3. Add butter, green onion and diced tomatoes. Saute 3-4 minutes.

4. Add egg mixture to the pan and season with salt and pepper.

5. Slightly stir the eggs and saute vegetables and sausage until eggs are firm in the pan.

6. Slightly lift and flip over. Top with cheese until melted.

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CURRY RECIPE TUTORIAL

Brought to you by WOU Campus Dining

Featuring Jerry Kelley

Cook 1

Ingredients

1 Package of Rice Stick Noodles

1 Cup Bean Sprouts

1 Cup Sliced Onion

1/2 Chopped Green Onion

1 Cup Shredded Carrots

1 Lime cut into slices

2 Chicken Breast

4 cups coconut Milk

1 Cup Brown Sugar

1/2 cup Yellow Curry Paste (We use Mae Ploy yellow curry paste)

1 tsp Curry Powder

1 tsp Tumeric

1 tsp Salt

1/2 Cup Chopped Cilantro

1/2 Cup Chopped Basil

1 Diced deseeded Jalapeno

Equipment

Cutting Board

Knife

Medium Bowl

Spoon for Mixing

Measuring Cups

Teaspoons

Medium sauce Pan

Large Pot

Preparation

Serves: 4

Prep Time: 20 Minutes

1. Prepare and chop vegetables ahead of time. Set aside in fridge.

2. Presoak rice noodles in cold water for 30-40 minutes ahead of time.

3. Cook chicken in 4 cups of boiling water for 30-40 minutes. When Chicken is done shred and hold.

4. In medium sauce pan add coconut milk, Jalapeno, curry powder, curry paste, brown sugar, salt and turmeric. Add 3/4 cilantro and basil (Reserve some for topping later). Simmer for about 20 minutes

5. Bring 6 cups of water to a boil and add the rice noodles for about 3 minutes.

6. Assemble noodles in serving bowl. Add chicken, vegetables and desired amount of curry sauce. Garnish with remaining cilantro and basil.

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Guacamole

Brought to you by WOU Campus Dining

Featuring Imelda Garcia

Cook 1

Ingredients

1/4 Cup Tomatoes

1/4 Cup Onion

1/4 Cup Cilantro

3 Avocados

2 Limes

Salt/Pepper

Equipment

Cutting Board

Knife

Medium Bowl

Spoon for Mixing

Preparation

Serves: 4

Prep Time: 20 Minutes

1. Cut open avocados, deseed and add sliced chunks into the bowl.

2. Dice tomatoes, onions, cilantro and jalapenos finely and then add into the bowl with the avocado.

3. Stir and begin mashing.

4. Add salt and pepper to taste.

5. Squeeze 2 limes and add lime juice into the bowl with the rest of the ingredients and mix.

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Chocolate Crinkle Cookies

Brought to you by WOU Campus Dining

Featuring Pam the Baker!

Ingredients

1 Cup Sugar

1/2 Cup Cocoa Powder

1/4 Cup Vegetable Oil

2 Eggs- Room Temperature

1 tsp Vanilla Extract

1 Cup Flour

1 Tsp Baking Powder

1/4 Tsp Salt

Preparation

1. In a large bowl mix sugar and cocoa powder together.

2. Add oil, eggs and vanilla mixing well.

3. Add all dry ingredietns at once, then mix well until a stiff dough forms.

4. Scoop dough into desired portions then roll in sifted powdered sugar to coat well.

5. Bake on cookie sheets, lined with parchmant, or sprayed well with cooking spray.

6. Bake at 325 for 9-12 minutes

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Chicken Noodle Soup

Brought to you by WOU Campus Dining

Featuring Susan Millan

Cook 2

Ingredients

1/2 Cup Onions

1/2 Cup Bell Pepper

1/2 Cup Carrots

2 Chicken Breast

2 Tbsp Oil

1/2 Cup Chicken Base

1 Tsp Salt

1 Tsp Pepper

1 Tbsp Italian Seasoning

1 Tsp Garlic Powder

1 1/2 Cups of Pasta

Optional: 1/2 Cup Celery, 1 Tbsp Fresh Chopped Garlic, 1 Tsp Lemon Juice

Preparation

1.Dice onion, bell peppers and carrots. Place into a bowl and set aside.

2. On a cutting board, dice 2 cups of chicken breast. (Make sure to trip the fat off) Place into bowl.

Important: Avoid cross contamination from handling raw chicken, remove cutting board, wash hands well and clean/sanitize your prep area and wash hands again.

3. Heat oil on low-medium heat and add chicken. Cook for a few minutes until browned.

4. Add vegetables and continue to saute stirring frequently for another 3 minutes

5. Add water and chicken base

6. Add salt, pepper, italian seasoning and garlic powder

7. Allow soup to cook on low heat partially covered for 25 minutes

8. Add uncooked pasta and cook until pasta is done, about 8 minutes.

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CHOCOLATE CHIP MUFFIN RECIPE

Brought to you by WOU Campus Dining

Featuring Pam the Baker!

Ingredients

Homemade Alfredo Sauce

1 1/2 Cups Flour

3/4 Cup Sugar

1/2 Tsp Salt

2 Tsp Baking Powder

1/3 Cup Oil

1 Egg

1 1/4 Cup of Milk

Preparation

1. Measure Dry Ingredients into a mixing bowl

2. In liquid measuring cup measure oil, add eggs, then add enough milk to make 1 and 1/4 cups of total liquid.

3. Stir ingredients together

4. Make a well in the center of your dry ingredients. Still until just moistened. Add flavor (Chocolate chips, Fruit, etc).

5. Mix until just incorporated. Do not overmix or you will have muffins that fall.

6. Scoop into equal portions and place in muffin lined pans.

7. Bake at 375 for 15-25 minutes depending on size.

Plant Based Teriyaki Bowl

Brought to you by WOU Campus Dining

Featuring Susan Millan

Cook 2

Ingredients

1 Cup Tofu

1/4 Cup Diced Onions

1/3 Cup Bell Peppers

1/3 Cup Carrots

2 tbsp Teriyaki Sauce. CLICK HERE to view our Homemade Teriyaki sauce recipe.

Preparation

Prepare Teriyaki Tofu

1. Cut tofu into bite size pieces and put in a bowl with 2 tbsp of Teriyaki Sauce, put in the fridge and marinate overnight or marinate for about an hour.

Plant Based Teriyaki Bowl

1. Dice onions, bell peppers and carrots

2. Heat a medium size pan and add 1 tsp oil (For more flavor mix with sesame oil)

3. Once pan is heated add onions and carrots and saute for 3 minutes

4. Add bell peppers and tofu and saute for 5 minutes

Serve over plant based pasta or rice and enjoy! For more flavor top with fresh garlic, basil or cilantro.

More Teriyaki Recipes

Check out other Teriyaki Sauce recipes to try!

Vegetable Stir fry

Teriyaki Sauce

Fried Rice

Brought to you by WOU Campus Dining

Featuring Kevin Leard

Cook 2

Ingredients

1 Cup of Rice

2 Tbsp Oil

1/2 Cup peas

1/2 Cup Carrots

1/2 Tsp Ginger

1 Tbsp Garlic Powder

1/8 Tsp Fire Spice

1 Egg, Scrambled

1/2 Cup Soy Sauce

Preparation

1. Cook rice and place in refigerator for 24 hours for best results. CLICK HERE to view our Cooking Rice tutorial

2. Scramble egg and place in a bowl on the side

2. Heat skillet on medium high and add oil

3. Add precooked rice and fry until golden brown

4. Add peas and carrots and saute until heated through

5. Add spices and stir throughly

6. Add scrambled eggs and stir

7. Add Soy Sauce and mix until heated

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Western Oregon University in Monmouth, OR is located within the traditional homelands of the Luckiamute Band of Kalapuya. Following the Willamette Valley Treaty of 1855 (Kalapuya etc. Treaty), Kalapuya people were forcibly removed to reservations in Western Oregon. Today, living descendants of these people are a part of the Confederated Tribes of Grand Ronde Community of Oregon and the Confederated Tribes of the Siletz Indians.

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Homemade Holiday Sugar Cookie

Featuring Pam the Baker!

Pumpkin Muffin Recipe

Featuring Pam the Baker!

Frittata

Featuring Timothy Chinchen

Curry

CURRY RECIPE TUTORIAL

Featuring Jerry Kelley

Guacamole

Featuring Imelda Garcia

Chocolate Crinkle Cookies

Featuring Pam the Baker!

Chicken Noodle Soup

Featuring Susan Millan

Chocolate Chip Muffins

CHOCOLATE CHIP MUFFIN RECIPE

Featuring Pam the Baker!

Plant Based Teriyaki Bowl

Featuring Susan Millan

Fried Rice

Featuring Kevin Leard

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