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:

8 servings


1   ea   Pizza crust, 12-14”

1   #   Ground Beef

4   T   Taco Seasoning


2   ea   Tomatoes, diced small

6   oz   Shredded Cheddar

2-3  oz Tortilla Chips, slightly crushed

TT       Sliced Jalapenos (optional)

TT        Sliced Black Olives

TT       Onions, finely diced


4   oz   Sour Cream

4   oz   Salsa



4  oz  Tomato Sauce

2   tsp  Taco Seasoning

2   oz  Water



Preheat oven to 350 degrees

  1. On the stove, cook ground beef, drain fat, add taco seasoning. Mix well and chill. 
  2. Mix sauce by combining all three ingredients; set aside
  3. On a baking sheet or stone, layout crust and top in the following order:
  4. Sauce, half of the cheese, beef mixture, chips, tomato, Jalapenos/Olives/Onions and second half of cheese
  5. Bake 7-10 minutes, until hot throughout.
  6. Finish with a dollop of sour cream and salsa on each slice.

6-8 servings


8   oz   Spaghetti, cooked

½ Lb Ground Italian Sausage, cooked

16 oz  Spaghetti Sauce

1/3  C  Sour Cream

4   oz   Shredded Mozzarella

1   ea   Egg

2  oz   Parmesan, grated


  1. Preheat oven to 350 degrees
  2. In a bowl, place beaten Egg, Sour Cream and half the shredded Mozz; separately mix sauce and sausage together, and set aside.
  3. Add pasta to the egg mixture and mix well
  4. Spread mixture over bottom of 10” pie plate; sprinkle remaining shredded Mozzarella over the top
  5. Cover with saran, then foil; bake 25 -35 minutes.
  6. Remove, sprinkle with parmesan and let stand 10-15 minutes.

8 servings


1   T   Olive Oil

1   ea   Small Yellow Onion, diced

3  stks Celery diced

 2  ea  Poblano Peppers, charred, seeded and diced

1 T  Garlic, fresh, minced


1   tsp   Cumin

1   pin   Cayenne

½  tsp   Black pepper

1   tsp  Chili powder

1   tsp   Oregano

tt   Salt


1  #   Cooked, diced Turkey or Chicken

1    15oz can   White Beans, Navy or Great Northerns

16   oz    Chicken Stock

½    C   Corn


¼  bun   Fresh Cilantro, chopped fine



  •  Heat oil in pot, add vegetables and cook halfway; add garlic and cook 1 minute more.
  •  Add stock and all other ingredients except Cilantro
  •  Simmer approximately 30-45 minutes. Adjust seasonings as necessary.
  •  Serve in bowls; sprinkle Cilantro over the top to taste
  •  Can also top with shredded smoked Cheddar, chopped Scallions, crumbled Bacon, Sour  Cream, etc.

16 servings


2   C   Cornmeal

1   C   Flour

2   T   Baking Powder

1 1/4  C  Milk

4  ea   Eggs

1   t   Salt

1/2   C   Vegetable Oil


1/2   C   Yellow Onion, minced

3/4 C  Bacon, cooked and crumbled

1  C  Peaches, diced small and drained well

1  T   Jalapeno, fresh, minced (optional)



  • Preheat oven to 350 degrees
  • In a bowl, mix first 7 ingredients
  • Stir in remaining ingredients
  • Spray an 8 x 8 baking dish, pour in batter
  • Bake 35-45 minutes or until toothpick in center, comes out clean.
  • Let rest 5-10 minutes, slice into squares

36 each



1/3   C   Shortening

1    ea    Egg

½     C   Sugar

½     C   Molasses

½     C   Water

2      C    Flour

½   tsp   Salt

½   tsp   Baking Soda

1   tsp   Ginger

½   tsp   Nutmeg

½   tsp   Cinnamon


1   C   Powdered Sugar

½   tsp   Vanilla

1 ½ TBSP  Milk


  • Preheat oven to 375 degrees
  • Mix all cookie ingredients together until blended
  • Chill the dough for 1 hour 
  • On a cookie sheet, drop 1 oz dough portions about 2” apart
  • Bake 7 ½ minutes 
  • Mix frosting ingredients together and spread on warm cookies.