HOLY CROSS
Elementary School
HOLY CROSS PARENT/TEACHER RECIPES!
We receive numerous requests for recipes from both teachers and parents for those items
made for our special occasions. This page will be devoted to those recipes
that we receive from you, our friends. If you cook or bake something for one of our
hospitality events, please include or e-
ail us the recipe, and we will share them with all.
Thank you!
Jeanne's Mint Delights
Deacon Andrew Dragna's Banana Cake Recipe
Tropical Chicken Salad
Cajun Caviar CORN CASSEROLE
1 stick butter or margarine
1 small can whole kernel corn (undrained)
1 lg can cream style corn
1 sm box jiffy corn bread mix
8 oz shredded cheddar cheese
1 medium onion – chopped
1 medium bell pepper – chopped
1 sm (8 oz) sour cream
Melt butter, mix all ingredients together except
corn bread and cheese. Next mix in corn bread mix and then sprinkle
cheese on top.
Bake 35-45 minutes at 350 degrees until all liquid
is cooked up and dry.
Mrs. Bergeron Hershey Cake
Jeanne McCloy
Sausage Balls
Spinach &
Artichoke Dip
MIX all
ingredients in a large bowl, coat a large non-stick baking pan with pam
spray; fill pan with mixture. Bake at 325ºF for about 35 minutes or until
bubbling and center is hot. Sprinkle top of heated dip with parmesan cheese.
Serve hot.
Jeanne' McCloy
SAVORY VEGETABLE FRITTATA
6 eggs
1/2 cup roasted red peppers, coarsely chopped
1/4 cup half & half
1 cup sliced mushrooms
1/2 teaspoon salt
1/4 cup chopped green onion
1/4 teaspoon pepper
1/4 cup chopped parsley
1/2 cup shredded Asiago cheese
Prepared Basil Pesto for garnish
Preheat oven to 350 degrees.
Beat eggs with a whisk to combine. Add cream, salt, pepper and cayenne.
Grease a 9-10 inch quiche
dish or pie pan with cooking spray. Place roasted peppers, mushrooms,
green onion,
parsley and cheese in the
dish. Pour egg mixture over vegetables and bake for about 20-25 minutes.
Serve warm with a garnish of
Pesto.
Allison Duffy
SPINACH QUICHE
4 eggs
2 sm. cartons heavy whipping cream
1 box frozen spinach (poke holes in
box and microwave - then squeeze out excess moisture)
1/4 cup flour
1 teaspoon salt
1/4 teaspoon red pepper
4 oz. shredded Swiss cheese (or
chopped, sliced Swiss cheese)
1 small onion chopped & sauteed in
margarine
Mix above ingredients together and
fill tiny pastry shells. Bake at 350 degrees for 25-30 minutes.
TINY PASTRY SHELLS
1 box Pillsbury refrigerated pie
crust
With a little flour, roll pie crust
into one thin sheet and cut with biscuit cutter. Fit each small crust into
a tiny muffin tin.
Greig Chauvin
LEMON DELIGHTS
1/2 cup butter, softened
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking powder
1 egg
Zest of 1 lemon
1 teaspoon lemon extract
1-1/2 cups flour
Preheat oven to 350 degrees.
Cream butter and sugar with an electric mixer for 2 minutes. Add egg and
lemon extract.
Mix in salt, baking powder, lemon
zest and flour until combined. Use a small ice cream scoop to shape
cookies and place on 2 greased foil lined baking sheets. Bake about 15
minutes, just until light golden brown. Leave on sheet and sprinkle with
powdered sugar while still warm. Cool completely and decorate with icing.
ICING:
1 cup powdered sugar
1 - 1-1/2 tablespoons lemon juice
Mix together powdered sugar, lemon
juice and food coloring until smooth. Add more lemon juice if necessary to
achieve a drizzling consistency that's not too thin. Place in a squeeze
bottle and drizzle icing over each cookie in a concentric circle. Let dry
completely before storing. Makes about 3-1/2 dozen cookies. Keep for
about a week.
Allison Duffy
MARGARITA PIE
Jeanne McCloy
WHITE CHOCOLATE PECAN SHEET CAKE
1 cup
butter ½ teaspoon salt
½ cup
water 1 teaspoon baking soda
3 oz. white chocolate,
chopped 1 cup buttermilk
2 cups
sugar 2 eggs, lightly beaten
2 cups
flour 1 teaspoon almond
extract
Preheat oven to 375
degrees. Melt butter and water in a large saucepan until boiling. Remove from
heat and stir in white chocolate with a whisk until smooth and melted. Whisk in
all other ingredients until combined. Pour into a greased 9 x 13 inch baking
pan. Bake about 30 minutes , until tested done. Remove and immediately making
icing.
ICING:
½ cup
butter 2 Tablespoons
1 oz. white chocolate,
chopped 1 cup chopped pecans
2 cups powdered sugar
Melt butter in the
microwave. Remove and stir in white chocolate until smooth and melted. Stir in
powdered sugar, milk and pecans. Pour over warm cake and spread gently to
cover. Let cool in pan.
Allison Duffy
BREAKFAST CASSEROLE
By
Catherine David
Serves 4-6
1 6-pack hash brown patties
1 lb. sausage or bacon (cooked and
drained)
6 eggs
1 cup milk
6 oz. sharp cheddar cheese, shredded
1. Grease an 8 x 8 glass dish with
butter. Line the bottom of the dish with the hash browns. Sprinkle sausage or
bacon on top.
2. Beat together eggs and milk.
Season egg mixture with a little salt.
3. Pour egg mixture over hash browns
and meat. Sprinkle top with cheese.
4. Bake at 350º for 45 minutes – 1
hour.
OOEY GOOEY
BUTTER CAKE
1 yellow
cake mix
Melt butter. Mix with 1 egg and yellow
cake mix. Pat into a buttered 7 1/2 x 9 1/2 inch glass pan. Beat
2 eggs, cream cheese, and powdered sugar. Pour over cake mix
mixture. Bake 30 minutes in 350 degree oven. Top will be golden
brown.
Jeanne McCloy
Pineapple Angel Food Cake
1 box
of angel food cake mix
1 can
(20 oz) crushed pineapple w/ juice
Pour the entire can of crushed
pineapple with juice into a bowl, add cake mix. Mix well and
bake for 20- 30 min at 350*.
Jeanne McCloy
Coconut
Yummies
Stale
white bread
sweetened
condensed milk
coconut
flakes
Slice
white bread in half or in fourths and then freeze.
After
bread is frozen and firm, dip in sweetened condensed milk and
then roll in coconut flakes. place on a greased pan and bake at
350* until coconut is toasted on top.
Jeanne McCloy
PEACH COBBLER
Slow Cooker Pulled Pork
White
Chocolate Peach Bread Pudding
Almond Sour Cream Pound Cake
In the bowl of a mixer, cream butter and sugar
together and then add sour cream. Sift flour and baking soda together. Add to
creamed mixture, alternately with eggs, 1 at a time, beating after each
addition. Add extracts and stir to combine. Pour into prepared pan and bake
for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then
unmold and cool completely on a wire rack. Frost cake when completely cooled.
With an electric mixer, cream butter in a large
mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to
your liking (about 2 minutes). Add almond extract and stir to blend. Frost
cake when fully cooled. If you are not using the frosting immediately, store
it, covered, in the refrigerator and then bring it to room temperature just
prior to using.
Jeanne McCloy
Jeanne McCloy
Breakfast Casserole
3
cups milk
Bacon Breadsticks
4 1/2-ounce box sesame seed breadsticks Wrap breadsticks in bacon. Place on cookie sheet and
bake for 30 minutes. Sprinkle with or dredge through Parmesan while hot. Allow
to cool and crisp, then serve.
Jeanne McCloy
Spinach and
Artichoke Dip 2 - 10 oz boxes
frozen chopped spinach
Jeanne McCloy Jessica Gussman Jessica
Gussman Jessica Gussman Jessica
Gussman
Jessica Gussman Jessica
Gussman Jessica Gussman Jessica
Gussman
Jeanne McCloy
Jeanne McCloy
Jeanne McCloy
CHICKEN & BROCCOLI
3 packs cooked chicken
2 packs cooked broccoli
1/2 cup mayonnaise
1 can cream of chicken
2 tbl. of lemon juice
3 slices of bread (cut into cubes)
Mozzarella cheese to cover
Melted butter
Mix mayo, cream of chicken and lemon
juice together and set aside. Layer broccoli at the bottom of pan.
Next layer chicken and then spread mayo mixture over the chicken and broccoli.
Cover with cheese. Place cubed bread every so often and pour butter all
over. Bake at 350-375 for 25 minutes. Then broil till brown and
crispy.
Sue Courtney
Strawberry Delight
2 angel food cakes
2 boxes strawberries in sugar
1-1/2 Cool Whip
1 cup pecan pieces
Tear cakes, mix all ingredients and top with left over
cool whip and fresh strawberries.
Tracie Hover
Spinach Artichoke Dip
1 (14 oz.) can artichoke hearts (not marinated) drained
and chopped
1 (10 oz.) package frozen chopped spinach, thawed
1/2 cups sour cream
1/4 teaspoon minced garlic
1/4 cup mayonnaise
1/4 cup cream cheese
1/2 cup grated parmesan cheese
LA hot sauce - to taste
Preheat oven to 375 degrees. In small baking dish,
mix together ingredients, cover, bake until heated through and bubbly, about 25
minutes.
Rhonda Garber
Shrimp a la Patterson
30 lbs of Shrimp
15 medium white onions
1 large celery
5 bunches of green onions
5 doz eggs
9 ripen avocados
1 gallon of Mayonnaise
Seasoning to taste.
Boil shrimp with little seasoning.
Boil eggs. Once boiled, chop and mix all ingredients. Avocados will smash
easily if well ripened. Add mayo and seasoning to taste. Refrigerate. Better
served the next day.
or
3 lbs of Shrimp
2 medium white onions
2 stalks of celery
2/3 bunch of green onions
8 eggs
2 avocados
Mayo and seasoning to taste
Repeat above preparations.
Michelle Picou
Jeanne McCloy
CONTACT INFORMATION:
Holy Cross Elementary School
2100 Cedar Street, Unit 2
Morgan City, LA 70380
(985) 384-1933
e-mail:
holycrosselm@htdiocese.org
SAUCE:Directions
5 lbs shrimp
1 lb margarine
1 lb butter
4 lemons sliced thin
6 oz worchestershire sauce
8 Tbs black pepper
1 tsp Rosemary
1 Tbsp tobasco
4 Tbsp salt
4 cloves garlic sliced thin
Place shrimp in baking dish.
Melt margarine & butter add all seasonings to butter mix well &
pour
over shrimp, bake in 400* oven for 15 minutes, turn once at 7 min
Serve with French bread sliced for dunking.
Jeanne McCloy
1 box Duncan Hines devils food cake mix
1/2 C oil
1/4 C water
1 lg egg
1 C Andes Choc mint chips (baking section at wal mart)
Preheat oven to 350*
stir or mix all ingredients (will be thick) drop by spoonful onto
an
ungreased cookie sheet and bake for 10 minutes cool on cookie
sheet
for 1 min then transfer to plate.
Jeanne McCloy
1 tsp baking soda
3 eggs
1/2 margarine
1/2 cup water (a tad bit under the 1/2 cup water line)
1 cup mashed ripe bananas
Pre-heat oven to 325*
Mix cake mix, baking soda, eggs, water & butter. After it's mixed
add mashed bananas and mix again. Pour into pan sprayed with Pam and
bake for 35 min or until toothpick inserted into center of cake
comes out clean.
FROSTING
1 pound (16 oz) powdered sugar
3/4 stick butter or margarine
1 package (8 oz) cream cheese
1 tsp vanilla extract
3/4 cup chopped walnuts (or your choice of nut)
dash of salt
Cream margarine and cream cheese, add salt and vanilla mix until
creamy. Add powdered sugar, beat until smooth, stir in nuts. Frost
cake.
3 cups fresh spinach leaves
1 1/2 cups mandarin oranges, drained
1 1/2 cups fresh pineapple chunks
1 1/2 cups fresh sliced strawberries
1 cup seedless grapes (I use red)
8 oz Kraft Monterey Jack Shredded Cheese
In a large bowl, place greens, then add pineapple chunks,
strawberries, grapes, oranges, top with cheese, add chicken strips &
top with almonds. Drizzle with poppyseed dressing. Enjoy.
Jeanne' McCloy
4 cans black eyed peas, drained and rinsed
2 cans rotel tomatoes, drained
1 purple onion, chopped
4 avocados, cut into squares (squeeze a little lemon juice on to keep
from browning)
1 small bottle italian dressing
Combine all ingredients together, toss lightly. For best flavor, make
up to a day in advance and refrigerate. I put 1 or 2 of the avocado
seeds in the dip which also helps them from browning.
Kellye Jo Barbier
1 box German chocolate cake mix
Icing:
8 ounces cream cheese
12 - 16 ounces cool whip
6 full size Hershey chocolate bar with almonds
1/2 cup sugar
1 cup powdered sugar
Bake German chocolate cake in 2 or 3 layers, following directions on
box.
Chop or grate the 6 Hershey's bar for use in icing. Cream together cream
cheese & both sugars, mix well. Fold in cool whip. Add 1/2 of the
crushed chocolate bars to the mix and then spread ingredients between
layers and on top of cake. Sprinkle crushed candy bar on top of iced
cake and in between each layer.
1 14-oz can
artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
1 6-oz pack fresh spinach, chopped (I use a pizza cutter to chop fine)
Salt to taste
Ground black pepper to taste
Makes 8 servings
Prep: 15
minutes
Chill: at least 3 hours
Ingredients
1 prepared graham cracker pie crust (9-inch)
Filling:
1/4 cup water
1 packet unflavored gelatin
1 cup liquid margarita mix (such as Jose Cuervo
brand)
3 tablespoons sugar
3 drops green food coloring
1/3 cup tequila
1 container (8 ounces) frozen whipped dessert
topping, thawed
Lime twists for garnish, optional
1. Place graham
cracker crust in freezer while making filling.
2. Filling: Place
the 1/4 cup water in a small bowl and microwave on HIGH for 1-1/2
minutes until boiling. Add gelatin; stir until dissolved.
3. In a large
bowl, whisk margarita mix, sugar, food coloring and tequila until
sugar is completely dissolved. Whisk in gelatin mixture until
thoroughly blended. Cover with plastic wrap and refrigerate for 30
minutes.
4. Reserve 1-1/3
cups of the whipped dessert topping. Whisk the remaining dessert
topping into the margarita mixture for 1 to 2 minutes until well
blended and uniform in color. If a darker color is desired, add food
coloring, one drop at a time, stirring well after each.
5. Pour mixture
into chilled pie shell. Loosely cover with plastic wrap and chill for
at least 3 hours. Can be made up to 1 day in advance.
6. To serve,
remove pie from refrigerator; let set for 10 minutes. Spoon reserved
topping onto the center of the pie, garnish with lime twists, if
desired, and slice.
3 eggs
1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 lb. box powdered
sugar
12 pieces of sliced white bread
1 lb. frozen peaches, thawed & cut
1 cup heavy cream
2 cups milk
1/4 cup butter, cut up
2 oz. Baker’s white chocolate, chopped
3 eggs
1 1/2 cups sugar
1teaspoon almond extract
Preheat oven to 350 degrees. Tear bread into pieces in a large greased
baking dish. Sprinkle peaches over bread. Heat cream, milk and butter in
the microwave until hot and butter melts. Stir in chopped white chocolate
until melted and pour over bread and peaches. In a separate bowl, whisk
together eggs, sugar and almond extract. Pour over bread mixture and gently
stir in. Bake about 45 minutes. Serve topped with White Chocolate Sauce.
(serves 8-10)
White Chocolate Sauce:
4 oz. Baker’s white chocolate, chopped
1/2 cup heavy cream
Heat cream in the microwave until boiling. Whisk in white chocolate
until combined. Drizzle over bread pudding.
Enjoy everyone!
Allison Duffy
3 cups sugar
1 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda
6 eggs
1/2 teaspoon orange extract
1/2 teaspoon almond extract
Almond Buttercream Frosting, recipe follows
3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners' sugar
1 1/2 teaspoons almond extract
4 eggs
1 c. water
2/3 c. oil
2 small pkg. instant pistachio pudding
Confectioners' sugar
2 tsp. cocoa (I use Hershey's baking cocoa powder)
1 tsp. cinnamon
1/3 c. sugar
1/2 c. nuts (walnuts or pecans)
2
pkg.
(4-serving size each)
JELL-O Brand Raspberry Flavor Gelatin
3
slices
(3/4-inch thick each)
pound cake,
cut into 24 cubes
1
pkg.
(8 oz. )
PHILADELPHIA Cream Cheese
1
cup
powdered sugar
1
cup
thawed
COOL WHIP Whipped Topping
1
tsp.
grated
lemon peel
Place foil liners in 24 miniature muffin pan
cups. Stir boiling water into dry gelatin mixes in large bowl 2 min.
until completely dissolved. Place 1 cake cube in each muffin cup; pour
gelatin over cake to fill cup completely. Refrigerate 2 hours or until
set.
Beat cream cheese in small bowl with electric mixer on medium speed
until creamy. Gradually add sugar, beating until well blended after each
addition. Gently stir in whipped topping and lemon peel until well
blended.
This recipe can be made with any flavor JELL-O Brand Gelatin.
Layer
ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish.
Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking
dish; sprinkle with remaining cheese. Cover and refrigerate at least 4
hours but no longer than 24 hours.
16-ounce package bacon
8-ounce container grated Parmesan
Fruity Chicken Tossed
Salad
12 cups Italian-blend salad greens
3 packages (6 ounces each) ready-to-serve grilled chicken breast strips
1 can (11 ounces) mandarin oranges, drained
1 cup seedless red grapes, halved
2/3 cup poppy seed dressing
In
a large bowl, combine the salad greens, chicken, oranges and grapes. Drizzle
with dressing and toss to coat. Yield: 6 servings.
Jeanne McCloy