• 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!

  • Daniela Moreno Gomez

    Senior
    San Salvador, El Salvador
    Computer Information Systems and Finance

    Laura Salazar

    Senior
    Bogotá, Colombia
    Marketing and Business Management

    Jin Baek

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

    Brooke Elvehjem

    Junior
    Mora, MN
    Biology

  • Conrado Eiroa Solans

    Senior
    Madrid, Spain
    Psychology Major, Biology minor

    Takudzwa Munjanja

    Senior
    Gweru, Zimbabwe
    Health Information Management, CIS minor

    Kathryn McCarrick

    Sophomore
    Saint Paul, MN
    Elementary Education

    Malvern Madondo

    Senior
    Harare, Zimbabwe
    Mathematics & Computer Science

  • Bryan Chavez

    Junior
    Richfield, MN
    Accounting and Finance

    Laila Zemar

    Sophomore
    Casablanca, Morocco
    Biochemistry, Biology and Pre-med

    Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

    Halle Nystrom

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

  • Shivani Singh

    Junior
    Mumbai, India
    Management & Marketing

    Yael Ikoba-Ndjip

    Senior
    Brussels, Belgium
    Accounting Major; Finance minor

    Neena Koslowski

    Junior
    Apple Valley, MN
    Management

    Katelyn Gehling

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

  • Jason Chavez

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

Spookilicious Dinner Menu

Hanging out at home?  Preparing your monster movie marathon lineup to celebrate?  Hugging your bag of candy while working on  your piles of homework?  Do I have the perfect Halloween addition for you!  Here is the perfect Halloween menu to top off a great holiday in!  (I will most definitely be making many of these….yum!)

Appetizer:

Warty Quesadilla Wedges
Ingredients:

  • Cooking Spray
  • Flour tortillas
  • 1/2 cup bbq shredded pork (1 container)
  • 1/2 cup shedded cheddar cheese
  • 8 pitted green olives, cut in half

Directions
Heat oven to 375.  Spray cookie sheet and place two tortillas on it.  Spread half shredded pork on each tortilla and sprinkle with 1/4 cup cheese.  Place another tortilla on top of each and spray with cooking spray.
Bake for 10 to 12 minutes or until lightly browned.  Remove from oven and top with 1 olive half (the wart!).  Cut in slices and enjoy.

Beverage:

Apple Cider Float
Ingredients

  • 2 cups apple cider
  • dash nutmeg
  • 1 cinnamon stick
  • 1 cup vanilla ice cream
  • whipped cream
  • 1 tbsp caramel sauce

Directions
Mix together apple cider and nutmeg in pitcher.  In cup, scoop three scoops vanilla ice cream.  Pour cider into cup and garnish with cinnamon stick, whipped cream, and drizzled caramel. MMMM!

Main Course:

Scary Pancakes
Ingredients

  • 1 6 oz container of orange creme yogurt
  • 1/4 cup maple syrup
  • 2 cups baking mix
  • 1 1/4 cups milk
  • 1 egg
  • chocolate chips

Directions
In bowl, mix yogurt and syrup.  Set aside.  In another bowl, mix baking mix, milk and egg.  Heat large skillet to 375 degrees (or when hit with water it sizzles).  Spray with nonstick cooking spray.
Drop 3 chocolate chips (2 for eyes and 1 for mouth) on the griddle and pour 1/4 cup of batter over the chocolate chips, then downward into a “J” to look like a ghostly shape.  When puffy and dry around edges, flip cakes over and cook another minute.  Take off griddle and top with maple syrup mixture.

Late Night Snack!

Caramel Choco Apple Fondue
Ingredients

  • 1/2 cup caramel topping, room temp
  • 1/4 cup chocolate syrup, room temp
  • 2 medium apples, chunked
  • Toothpicks

Directions
Place chocolate and caramel in wide mouth bowls.  Lay out apples around bowls on tooth picks.  Dip, eat, and enjoy!!!

Comments are closed.