• Amanda Vanderbeek

    Amanda Vanderbeek

    Class of 2012
    Ely, MN
    Elementary education

    Amanda's Bio:
    I grew up in the Twin Cities, but now live up in Ely, MN near the BWCA, where my family has been for the last 7 years. I have three brothers, who I adore, and I enjoy fishing, playing basketball, and rough housing with them whenever I can. My mom has been a daycare provider since I was born, which served as inspiration for me to pursue a degree in Elementary education. I also love to paint, draw, and DANCE! I have been dancing for twenty years and am a dance instructor in Superior, WI....I can't imagine a life without it!

  • Brooke Elvehjem

    Junior
    Mora, MN
    Biology

    Daniela Moreno Gomez

    Senior
    San Salvador, El Salvador
    Computer Information Systems and Finance

    Halle Nystrom

    Graduate Student
    Fargo, ND
    M.S. Health Information Management

    Conrado Eiroa Solans

    Senior
    Madrid, Spain
    Psychology Major, Biology minor

  • Shivani Singh

    Junior
    Mumbai, India
    Management & Marketing

    Takudzwa Munjanja

    Senior
    Gweru, Zimbabwe
    Health Information Management, CIS minor

    Kathryn McCarrick

    Sophomore
    Saint Paul, MN
    Elementary Education

    Laura Salazar

    Senior
    Bogotá, Colombia
    Marketing and Business Management

  • Laila Zemar

    Sophomore
    Casablanca, Morocco
    Biochemistry, Biology and Pre-med

    Neena Koslowski

    Junior
    Apple Valley, MN
    Management

    Jason Chavez

    Senior
    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

    Malvern Madondo

    Senior
    Harare, Zimbabwe
    Mathematics & Computer Science

  • Jin Baek

    Senior
    Aurora, CO
    Biology and Chemistry (Pre-Med)

    Yael Ikoba-Ndjip

    Senior
    Brussels, Belgium
    Accounting Major; Finance minor

    Bryan Chavez

    Junior
    Richfield, MN
    Accounting and Finance

    Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

  • Katelyn Gehling

    Junior
    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

Kick Start to Holiday Baking

Well, it’s that time of year, and I could not be more excited to get the Christmas baking going!  I will be devoting my Sunday to making lots of goodies and watching movies with hot cocoa.  The question is: what cookies, fudge, or bars should I make?!  Well, here are my top recipe choices for this season.  Feel free to try some for yourself 🙂

Original Toll House Chocolate Chip Cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

 Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Kiss and Almond Cookies

1/2 cup (1 stick) margarine or butter, softened

1/2 cup  sugar

1 egg

1 tsp.  almond extract

1-1/3 cups flour

1 tsp.  baking soda

1/2 cup finely chopped toasted Slivered Almonds

24   foil-wrapped milk chocolate pieces

Make It

PREHEAT oven to 350°F. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and almond extract. Add flour and baking soda; beat until well blended.

SHAPE dough into 24 balls, each about 1 inch in diameter; roll in almonds. Place, 2 inches apart, on ungreased baking sheets.

BAKE 7 to 9 minutes or until lightly browned. Immediately top each with 1 unwrapped candy piece; press candy lightly into center of cookie. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.

Oreo Crunch Bars

What You Need

34 OREO Cookies, divided

1/4 cup  (1/2 stick) butter or margarine, melted

1 jar (7 oz.) Marshmallow Creme

3 squares  Semi-Sweet Chocolate, chopped

1/3 cup chopped Walnuts

Make It

PREHEAT oven to 350°F. Coarsely chop 8 of the cookies; set aside. Finely crush remaining 26 cookies; mix with butter. Press crumb mixture firmly onto bottom of greased 9-inch square baking pan.

TOP crust evenly with dollops of marshmallow creme, leaving 1/2-inch border around all sides. Sprinkle with chopped chocolate, walnuts and chopped cookies; press lightly into crust.

BAKE 15 min. or until marshmallow creme just begins to brown. Cool completely in pan on wire rack before cutting into bars to serve.

Magic Cookie Bars

What You Need

1-1/2 cups Graham Cracker Crumbs

1/2 cup  butter or margarine, melted

1 can (14 oz.) Sweetened Condensed Milk

1 pkg.  (8 squares) Semi-Sweet Chocolate, coarsely chopped

1-1/3 cups  Flake Coconut

1 cup  chopped Pecans

HEAT oven to 350°F.

MIX graham crumbs and butter; press onto bottom of 13×9-inch pan sprayed with cooking spray.

POUR condensed milk over crust; top with layers of remaining ingredients. Press nuts lightly into coconut layer.

BAKE 30 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.

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