Taste Of Home - Taste of Home A+ Recipes from Schools Across America: 245 Top-of-the-Class Recipes

Creamy Basil-Feta Spread Every summer I just get a craving for this great cracker spread! Its even better with homegrown basil, and great to share at school for those beginning of the year meetings. JENNY RODRIQUEZ PASCO, WASHINGTON Teacher, Delta High School, Richland, Washington PREP/TOTAL TIME: 15 MINUTES MAKES: 4 CUPS 2 packages (8 ounces each) cream cheese, softened 2 cups (8 ounces) crumbled feta cheese 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped 1 cup minced fresh basil Wheat crackers In a large bowl, beat cream cheese until smooth. Add feta cheese, tomatoes and basil; beat until combined. Transfer to a serving dish; refrigerate until serving. Serve with crackers. Spanakopita Pinwheels Im obsessed with spanakopita.

This is a quick and easy version, which I have used for teacher get-togethers and family events. I think its simply wonderful with a glass of white wine. RYAN PALMER WINDHAM, MAINE Teacher, Lake Region Middle School, Naples, Maine PREP: 30 MINUTES + COOLING BAKE: 20 MINUTES MAKES: 2 DOZEN 1 medium onion, finely chopped 2 tablespoons olive oil 1 teaspoon dried oregano 1 garlic clove, minced 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 2 cups (8 ounces) crumbled feta cheese 2 eggs, lightly beaten 1 package (17.3 ounces) frozen puff pastry, thawed In a small skillet, saute onion in oil until tender. Add oregano and garlic; cook 1 minute longer. Add spinach; cook 3 minutes longer or until liquid is evaporated. Transfer to a large bowl; cool.

Add feta cheese and eggs to spinach mixture; mix well. Unfold puff pastry. Spread each sheet with half the spinach mixture to within in. of edges. Roll up jelly-roll style. slices. slices.

Place cut side down on greased baking sheets. Bake at 400 for 18-22 minutes or until golden brown. Serve warm. Caramelized Onion Dip Once you taste this fabulous dip, youll discover how much better it is than store-bought French onion dip. While it takes a little longer to make, I promise youll never go back to packaged dip. KELLY GARDNER ALTON, ILLINOIS PREP: 50 MINUTES + COOLING MAKES: 2 CUPS 2 large onions, finely chopped 2 tablespoons olive oil cup sour cream cup plain Greek yogurt 3 teaspoons onion powder teaspoon salt Potato chips, corn chips and/or assorted fresh vegetables In a large skillet, saute onions in oil until softened.

Reduce the heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Cool completely. In a small bowl, combine the sour cream, yogurt, onion powder and salt; stir in two-thirds cooked onions. Transfer to a serving bowl; top with remaining onions. Serve with chips and vegetables. My love for teaching extends beyond the walls of East Alton-Wood River High School.

When Im not teaching my students the ins and outs of the English language or great American literature, I teach cooking classes on the weekends, maintain a food blog (barbaricgulp.com) and write for a monthly food magazine. KELLY GARDNER ALTON, ILLINOIS Teacher, East Alton-Wood River High School, Wood River, Illinois BBQ Chicken Pizza Roll-Up These slices make a fab, filling snack with loads of sweet and tangy flavor. TRACEY BIRCH QUEEN CREEK, ARIZONA PREP: 15 MINUTES BAKE: 15 MINUTES + COOLING MAKES: 2 DOZEN 1 tube (13.8 ounces) refrigerated pizza crust cup honey barbecue sauce 1 cups (6 ounces) shredded part-skim mozzarella cheese 1 cups shredded cooked chicken breast 1 small red onion, finely chopped cup minced fresh cilantro 1 teaspoon Italian seasoning, optional 1 egg white 1 tablespoon water teaspoon garlic powder On a lightly floured surface, roll crust into a 12-in. x 9-in. rectangle; brush with barbecue sauce. Layer with cheese, chicken, onion, cilantro and Italian seasoning if desired.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray. Beat the egg white and water; brush over the top. Sprinkle with the garlic powder. Bake at 400 for 15-20 minutes or until lightly browned. Fruit Salsa with Cinnamon Tortilla Chips If you are serious about getting your fruit servings, this is a fun way to do it. Fruit Salsa with Cinnamon Tortilla Chips If you are serious about getting your fruit servings, this is a fun way to do it.

The bright red fruit salsa is addictive. It is best eaten the day it is made. NANCY LEAVITT LOGANDALE, NEVADA PREP: 20 MINUTES + CHILLING COOK: 5 MINUTES/BATCH MAKES: 6 CUPS SALSA AND 16 DOZEN TORTILLA STRIPS 1 pound fresh strawberries, finely chopped 2 medium apples, peeled and finely chopped 1 package (12 ounces) frozen unsweetened raspberries, thawed and well drained 2 medium kiwifruit, peeled and finely chopped 3 tablespoons peach or apricot preserves 2 tablespoons sugar 1 tablespoon brown sugar CINNAMON TORTILLA CHIPS Oil for deep-fat frying 10 flour tortillas (10 inches) cup sugar 2 teaspoons ground cinnamon In a large bowl, combine the first seven ingredients; cover and chill for 20 minutes or until serving. In an electric skillet or deep-fat fryer, heat oil to 375. Cut each tortilla in half; cut each half into 10 strips. Fry strips, a few at a time, until light golden brown on both sides.

Drain on paper towels. Combine sugar and cinnamon; sprinkle over strips and toss to coat. Serve with salsa. Im proud to be a staff member of Grand Bowler Elementary. The best part of my job is seeing students progress throughout the school year. A close second would be the annual May Day dance, a school tradition that dates back 100 years! NANCY LEAVITT LOGANDALE, NEVADA Staff, Grant Bowler Elementary School, Logandale, Nevada Jalapeno Hummus Hummus is an easy, tasty and nutritious snack or appetizer.

Friends are often surprised at the uncommonly good taste, and the jalapeno gives it a little kick. Serve with crackers, raw vegetables or tortilla chips. LISA ARMSTRONG MURRAY, KENTUCKY PREP/TOTAL TIME: 15 MINUTES MAKES: 4 CUPS 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained cup roasted tahini cup water cup lemon juice cup olive oil 2 tablespoons minced garlic 2 tablespoons pickled jalapeno slices, chopped 1 tablespoon juice from pickled jalapeno slices to 1 teaspoon crushed red pepper flakes teaspoon salt teaspoon pepper teaspoon paprika Assorted fresh vegetables Place first 11 ingredients in a food processor; cover and process until well blended. Garnish with paprika. Serve with assorted vegetables.