O'Hara Cookbook

Ingredients : 8 oz. cream cheese (softened) 3/4 cup of sugar 1 large can of pineapple tidbits 1 package (10 oz) of frozen strawberries and juices 1/2 cup of chopped pecans (optional) 1 large carton of cool whip (8-10 oz) 2 sliced bananas Directions : Mix cream cheese and sugar. Add to other ingredients that have been mixed together. Put into a 9x13 pan. Freeze. Remove 15 minutes ahead of serving. Serves 10 -12. Can be re-frozen Lisa McNamara - Class of 1970

Ingredients : One 7-ounce pack of elbow macaroni 2 cups of small curd cottage cheese 1 cup pf sour cream 1 egg, slightly beaten 3/4 teaspoon of salt 8 ounces shredded American cheese Directions : Cook and drain the macaroni noodles. Combine cottage cheese, sour cream, egg, salt, and cheese. Stir in drained macaroni. Bake in grease 1.5 quart casserole dish in the oven at 350 degrees for 35 minutes or until firm. Samantha Simmons  -  Class of 2017

Ingredients : 1 carton of grape tomatoes (cut them in half) 3-4 cloves of garlic - pressed in pressure (or use garlic out of a tube) 5-6 green onions - chopped  Basil - fresh or dried - chopped A sprinkle of sugar Salt and pepper Directions : Mix together well and drizzle with EVOO Bake at 350 degrees for 35-45 minutes Crumble a log of goat cheese (large or small) Place cheese into a dish pour the hot tomato mixture over the cheese, let it melt and serve with crackers Anne Lueckenhoff Doerr  -  Class of 1971

Ingredients : 1 pound lean ground beef 1 small onion, chopped 4-5 cloves, garlic, minced 4 cups chicken broth 1 (15 oz.) can corn, drained 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can chili beans in chili sauce 1 (14.5 oz) can diced tomatoes 1 (10 oz.) can diced tomatoes and green chilies 1 tablespoon chili powder 2 teaspoons cumin 1 teaspoon dried oregano Salt and pepper to taste Toppings of choice: sour cream, avocado, shredded cheddar... Directions for stove top version : In a large dutch oven or pot brown the ground beef and onions until meat is no longer pink. Add in the garlic and cook for 2 minutes. Add in remaining ingredients except for toppings. Cover with lid and simmer for 15 minutes. Serve with toppings of choice. Can also be simmered longer of desired, just stir occasionally. Directions for crockpot version : Place ground beef in the bottom of the crockpot and break up into small chunks. Add in all other ingredient...

Ingredients : 2 c. granulated sugar 2 c. all purpose flour 1/3 c. cocoa 1 tsp. baking soda 1/2 tsp. salt 1/2 c. butter or margarine 1 c. water 1/2 c. buttermilk or sour milk 2 eggs 1 tsp. vanilla 1 tsp. cinnamon Directions : Combine sugar, flour, cocoa, baking soda, and salt in a large mixing bowl. Mix well. Heat butter and water in saucepan until boiling. Pour over dry ingredients and mix. Beat in buttermilk, eggs, and vanilla. Pour thin batter in greased and floured 15x10 inch pan. Bake in 400 degree oven for 20 minutes or more. Cake is done when toothpick inserted in center comes out clean. Serve warm or cold. Makes 18 servings. Frosting : 1/2 c. butter 1/4 c. cocoa 6 T. milk 1 lb. powdered sugar 1 c. chopped nuts 1 tsp. vanilla In saucepan, combine butter, cocoa, and milk. Heat to boiling. Pour over sugar and nuts. Add vanilla. Mix well. Spread on hot cake. Dabney Mallory - Class of 2015

Ingredients : 1 - 9x13 brownie mix 16 Oreos, broken into chunks 1 cup marshmallow fluff 1 cup milk chocolate chips 4 Oreos, crushed Directions : Preheat oven to 350 degrees. Line 9x13 baking pan with foil and spray with non-stick baking spray. Make the brownie mix according to the package directions. Spread 1/2 the batter in the prepared pan. Drop the marshmallow fluff by spoonfuls over the brownie batter. Use a knife to swirl gently. Sprinkle the Oreo cookie chunks over the top. Spread the remaining brownie batter over the top. Bake for 28-30 minutes. Cool completely. Cut into 24 squares. Katie McCubbin - Class of 2017