Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:

  • 1 2 liter of Sprite (or Diet Sprite if you want!)Cherry Limeade Photo June
  • 1 12 oz frozen limeade from concentrate
  • 1 small jar of maraschino cherries

Instructions

  • In a large pitcher, combine Sprite, frozen limeade and the entire jar of maraschino cherries (including the syrup).
  • Mix slowly so your Sprite doesn’t go flat.
  • Pour over ice and add a wedge of lime (optional but awesome)
  • Enjoy!

IngredientsPico De Gallo Phot May

  • 1 white onion, finely chopped
  • 4 ripe plum tomatoes, seeded and finely chopped
  • 2 or 3 jalapeño peppers, seeded and finely chopped
  • ½ cup fresh cilantro leaves, chopped
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  1. Combine all the ingredients, cover, and refrigerate for an hour.

IngredientsCaprese Salad Skewers Photo

  • Cherry tomatoes
  • Mozzarella balls
  • Fresh Basil
  • Olive Oil
  • 1 cup balsamic vinegar
  • salt and pepper

Instructions

  1. Assemble, tomatoes, basil (roll from one end to the other), and mozzarella balls on medium-sized toothpicks. Drizzle with olive oil and sprinkle with salt and pepper.
  2. To make balsamic glaze, add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, set on simmer for about 10-15 minutes until it reduces to a syrup consistency. You can check by dipping a spoon in the balsamic and if it covers the back of it, it's done. As it cools, it will thicken a bit more then drizzle on top of caprese salad skewers.

Ingredients

  • 2 cups all-purpose flourLemon Crinkle Cookies Photo
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, softened
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (from about 2 medium lemons)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food coloring (optional)
  • 1/2 cup powdered sugar

Directions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  • Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container. 

Ingredients:                                                                                                                          

  • 1 ½ oz semi-sweet chocolate chipsHot Chocolate Photo
  • 1 1/3 cups whole milk
  • 1/8 tsp vanilla extract
  • 2 tsp sugar

Directions:

  1. Place the chocolate chips in your favorite heatproof mug or glass
  2. Put the milk, vanilla, and sugar in a small saucepan over medium heat and heat until just boiling, then whisk until foamy
  3. Pour the hot milk over the chocolate chips and stir until the chocolate has melted
  4. Top with whipped cream or marshmallows