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Timberwolf Times


Simple Spring Smoothies (By: Bailey Camp)smoothie

Photo from: Wikipedia creative commons license

Let’s welcome spring back with a delicious smoothie!

1 cup of blueberries, washed.
1 chopped banana.
1 cup or strawberries washed. (Don’t cut off their tops leave them on.)
2 cups of milk
Put them all in a blender and put it on “mix.”

Fast Low Fat Chinese Cabbage Salad With Sesame Dressing (By: Bailey Camp)

Prep:15 minutes 4 servings

byPhoto from: Wikipedia Creative Commons License

Sesame Dressing
3 tablespoons rice or white wine vinegar

2 teaspoons sugar
2 teaspoons sesame seeds
2 teaspoons soy sauce
1 teaspoon sesame oil
⅛ teaspoon crushed red pepper

2 cups finely shredded napa(chinese) cabbage (about 8oz)
¼ cup chopped jicama
¼ cup chopped green bell pepper
¼ cup coarsely shredded carrot

1. In a tightly covered container, shake all dressing ingredients.
2. In medium glass or plastic bowl, toss salad ingredients and dressing and then cover and refrigerate until serving time.

Bread For Thanksgiving (By: Bailey Camp)

baileycamppic Photo from: Bailey Camp

Prep 15 minutes Bake 1 hour Cool 2 hours 10 minutes

2 loaves 24 slices
3 cups shredded zucchini (2 to 3 medium)
1 ⅓ cups sugar
⅔ cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups all purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ baking powder
½ cup coarsely chopped nuts
½ cup raisins, if desired 

1. Move the oven rack to a low position so that tops of pans will be in the center of the oven. Heat oven to 350 F. Grease bottoms only of two 8X4-inch loaf pan or 9X5-inch loaf pan with shortening or spray with cooking spray.
2. In large bowl, stir zucchini, sugar, oil, vanilla, and eggs until well mixed stir in remaining ingredients except nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

3. Bake 8-inch loaves 50-60 minutes 9-inch loaf 1 hr 10 min – 1 hr 20 min or until an an inserted toothpick comes out clean.
4. Loosen sides of loaves from pans; remove from pans and place top side in wire rack cool completely 2 hours before slicing.

 For Cranberry Bread

Omit zucchini, cinnamon, cloves, and raisins. stir in ½ cup milk and 2 teaspoons grated orange peel with oil. Stir in 3 cups fresh or frozen (thawed and drained) cranberries into batter. Bake for 1 hr – 1 hr 10 min.

 For Pumpkin Bread

Substitute 1 can (15 oz) pumpkin (NOT Pumpkin pie mix) for zucchini.


Lets Get Down To Dessert (By: Bailey Camp)

Mom can make cookies and they’re great, but after that you may want a glass of milk, and end up using a glass and making more work for mom. If only there was a clever and quirky solution to this dilemma. How about some cookie shots? This was inspired by the Dominique Ansel Bakery.

For the cookies:

1 cup shortening
⅓ cup granulated sugar
½ cup brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose salt
½  teaspoon salt
1 cup mini chocolate chips

For The Cookie Shots:
1 cup dark-chocolate candy melts
1 ½ cups milk
1 ½ teaspoons vanilla extract

1. Reheat oven to 350 F (175 C) grease molds of a popover pan.

2.  put all the ingredients into a bowl and mix them together until  it becomes doughy.
3. form cookies inside an oven safe mold and bake for 20 minutes make the walls of the cookie ¼ inch thick and let chill for 20 to 30 minutes before baking.
4. then pour the melted chocolate into the shot glasses and then pour the excess chocolate back into the bowl and let  it chill until the chocolate has set.
5. Pour your milk and you’re ready to enjoy.
The vanilla is optional.


Beef and Bean Taco dip (By: Bailey Camp)

Serves 6 to 8
Cooking Time 1 to 2 hours on Low
Slow Cooker Size 1 1/2 to 7 quarts
Serve with tortilla chips and/or pita chips.

1 pound 85 percent lean ground beef
1 (1-ounce) packet taco seasoning
2 teaspoons minced garlic
2 (10-ounce) cans Ro-tel Diced Tomatoes & Green Chilies
2 (15-ounce) cans black beans, rinsed
2 cups shredded Monterey Jack cheese
2 scallions, sliced thin

1. Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, for about 5 minutes, or until beef is no longer pink. Break up any large pieces of beef with a spoon, then drain off fat.
2. Drain tomatoes, reserving 1/4 cup juice. Using a potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth. Stir in beef mixture, remaining beans, tomatoes, and 1 1/2 cups Monterey Jack until well combined.
3a. FOR A 1 1/2- TO 5-QUART SLOW COOKER: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low. Stir dip to recombine and sprinkle with remaining 1/2 cup Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes.
3b. FOR A 5 1/2- TO 7-QUART SLOW COOKER: Transfer mixture to 1 1/2‐quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one‐third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Stir dip to recombine and sprinkle with remaining 1/2 cup Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes. Remove dish from slow cooker.
4. Sprinkle dip with scallions and serve. (Dip can be held on warm or low setting for up to 2 hours.)
recipe from:(https://www.yahoo.com/food/a-taco-dip-touchdown-74871313312.html)

 Hellooo Cupcake!!! (By: Bailey Camp)

What you need: Toasted hazelnuts bring crunch to the frosted tops and moist centers of these mini carrot cakes, made extra tender with the addition of oat flour.
3/4 cup oat flour
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon coarse salt, plus more for frosting
7 tablespoons skinless hazelnuts, toasted, 1/4 cup finely chopped, 3 tablespoons coarsely chopped
1/3 cup vegetable oil
1/3 cup buttermilk
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 cup packed finely grated peeled carrots (from 3 medium carrots)
8 ounces cream cheese, softened
1/2 cup confectioners’ sugar

1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
2. In a medium bowl, whisk together flours, baking soda, salt, and finely chopped hazelnuts. In another medium bowl, whisk together oil, buttermilk, eggs, granulated sugar, vanilla, orange zest, and carrots until combined. Fold oil mixture into flour mixture until just combined. Divide batter evenly among lined cups, filling each three-quarters full.
3. Bake cupcakes until golden and a toothpick inserted in centers comes out clean, about 23 minutes. Let cupcakes cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
4. In a small bowl, stir together cream cheese and confectioners’ sugar until smooth; season with a pinch of salt. Frost cupcakes, then sprinkle with coarsely chopped hazelnuts.

Recipe from:(https://www.yahoo.com/food/martha-stewart-whole-grain-goodness-74306131183.html)

Who Wants Waffles? (By: Bailey Camp)

Here’s what you need for some healthy waffles:
Creamy ricotta, Juicy blood oranges, cara cara oranges, clementines, and floral honey bring out buckwheat’s earthiness in airy waffles.
1 cup buckwheat flour
1 cup all-purpose flour
¼ cup sugar
1 1/2 teaspoons baking powder
½ teaspoons coarse salt
1 ½ whole milk
½ stick unsalted butter, melted and cooled
1 large egg
Vegetable-oil cooking spray
1 ½ cups of fresh ricotta
2 blood oranges, peel and pith removed,sliced or segmented
2 Cara Cara oranges, peel and pith removed, sliced or segmented
4 clementines, peel and pith.removed, sliced or segmented, honey for serving

1. In a bowl, whisk together flours, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg until combined. Stir milk mixture into flour mixture until just combined. Let batter stand, uncovered, 20 minutes.
2. Preheat a waffle iron and lightly coat with cooking spray. Cook waffles according to manufacturer’s instructions (for standard-size Belgian waffles, fill each cavity with about 1/2 cup batter) until golden brown and crisp (for Belgian waffles, about 8 minutes).
3. Top each waffle with ricotta and citrus fruits, and drizzle with honey; serve.

recipe from:(https://www.yahoo.com/food/martha-stewart-whole-grain-goodness-74306131183.html)


Crispy Vegetable Turkey Wrap (By: Bailey Camp)
3 ounces HORMEL® NATURAL CHOICE® Oven Roasted Deli Turkey
¼ cup Swiss chard
3 sprigs daikon sprouts
1 each medium red, yellow and orange bell peppers cut into matchsticks
1 (6-inch) whole wheat tortilla or flatbread
2 tablespoons rice wine vinegar
½ tablespoons soy sauce
1 teaspoon honey
Salt and pepper
1. Lay tortilla on plate or flat surface.
2. Layer Swiss chard, sprouts and pepper on tortilla.
3. Pile turkey evenly in center of wrap.
4. In a small bowl, whisk together vinegar, soy sauce, honey, salt and pepper to taste. Drizzle over turkey.
5. Fold sides of tortilla to center. Fold bottom of tortilla up.

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