What’s Cooking
Michele Kufalk
Lesson Plans Week 3 (2014)
Monday, June 30
Objective: Review safety in a kitchen
-make Mini pizzas
-Cake Batter Ice Cream
-freeze kool aid in ice cream trays
Materials: See attached recipe
Procedure:
1. Attendance
2. Assign kitchens and jobs
3. Review safety
4. Assign kitchens and kitchen jobs.
5. Go through recipe ingredients and directions
6. Make recipes
7. Clean up kitchens
Tuesday, July 1
Objective: Review kitchen safety
-Chocolate Chip Muffins
-Double Decker Jello
Materials: See attached recipe
Procedure:
1. Welcome and attendance
2. Assign kitchens and jobs
3. Discuss safety with ovens
4. Follow the recipes
5. Jello goes in fridge until Wed.
6. Clean up their kitchens
Wednesday, July 2
Objective: Review stovetop safety
-Mummy pups
-Orange Julius
Materials: See attached recipes
Procedure:
1. Welcome and attendance
2. Assign kitchens and jobs
3. Go over utensils and ingredients needed
4. Students prepare kitchen with supplies
5. Demonstrate process.
6. Clean up kitchen
Thursday, July 3
Objective: Review stovetop safety
-make Pretzel Sparklers
-Campfire Cookies
-Have Red/White/Blue drinks
Materials: See attached recipes
Procedure:
1. Welcome and attendance
2. Assign kitchens and jobs
3. Go over utensils and ingredients needed
4. Students prepare kitchen with supplies
5. Demonstrate process.
6. Clean up kitchen
Mummy Pups
Cooking tools:
Dinner knife
Baking sheet
Ingredients:
1 (16 ounce) package cocktail wieners or mini hot dogs
1 (8 ounce) can refrigerated breadstick dough
Mustard
Ketchup
Directions:
1. Preheat oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray.
2. Open the refrigerated dough and roll it out on a smooth surface. Cut each breadstick into
thirds. Wrap each mini dog several times with a strip of dough to make mummy bandages.
3. Place mummy pups on the baking sheet and bake for 8 to 10 minutes until golden brown.
4. Cool slightly and then add two drops of mustard to each for the eyes. Serve with more
mustard and ketchup for dipping. Makes 18-20 pups.
Pretzel Sparklers for the 4th of July
Cooking tools:
Microwave-safe bowl
Stirring spoon
Wax paper
Hot pads
Ingredients:
Pretzel rods
Chocolate or vanilla frosting
Red, white, and blue sprinkles
Directions:
1. Put the frosting in a microwave-safe bowl and melt. Remove from the microwave with hot
pads.
2. Dip a pretzel rod in the frosting.
3. Add sprinkles and put on wax paper to cool.
Double Decker Finger Jello
Cooking Tools:
Mixing bowl
Measuring cup for liquids
Stirring spoon
9x13 inch pan
Ingredients:
3 (3 ounce) packages jello (same flavor)
4 envelopes know unflavored gelatin
3 cups boiling water
½ pint whipping cream
Directions:
Pour jello and knox gelatin into a bowl. Add boiling water and stir until dissolved. Add whipping
cream and stir in. (do not whip) Pour into pan and refrigerate for several hours. Cut into squares.
Orange Julius
2 cups milk
3 Tablespoons sugar
12 ice cubes
1 teaspoon vanilla
6 ounce can frozen orange juice
Put everything in the blender and blend.
Add strawberries and bananas if desired.
Campfire Cookies
Cooking tools:
Microwave-safe bowl
Mixing spoon
Spatula
Wax paper
Ingredients:
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 (12 ounce) bag chow mein noodles
1 cup cinnamon candies or candy corn
Directions:
1. Put butterscotch chips and chocolate chips into a microwave-safe bowl.
Microwave for 30 seconds and stir with a mixing spoon. Continue heating
the chips for 30 seconds at a time and stirring until the chips are melted.
2. Add chow mein noodles to the melted chips. Mix together with a spatula.
3. Lay out a sheet of wax paper on the table. Place 2-inch balls of the mixture
onto the wax paper.
4. While the chocolate is still sticky, top each log with cinnamon candies or
candy corn.
5. Let the logs dry before eating.
6. Makes 1 dozen cookies.