Mrs. Hathorn’s Pumpkin Spice Cake Recipe
One box Duncan Hines spice cake mix
One 15-oz can Libby’s 100% pure pumpkin
Preheat the oven to 350℉. Combine the cake mix with the pumpkin puree, and mix them well. The batter should be thick. Next, grease, and lightly flour the pan (9” x 13”, two 8” round, one bundt cake, or 18-24 cupcakes using liners). Bake the bundt cake for 35 minutes (find baking times for other sizes on the cake mix box). Let it cool in the pan for 15 minutes, and then flip it onto a wire rack. An optional step is to sprinkle with powdered sugar or drizzle caramel. Enjoy!
Sophomore Rachel Denneen’s Peppermint Bark Recipe
12 oz. chopped semi-sweet chocolate
12 oz. chopped white chocolate
½ tsp. peppermint extract
7-9 crushed candy canes
Line the baking tray with parchment paper. Fill a large pot with 3 inches of water and simmer. Put a large heatproof bowl on top. Melt semi-sweet chocolate in the bowl, and then add the peppermint extract. Spread evenly onto a baking sheet and set in the refrigerator for about 20 minutes. Add white chocolate to the same heatproof bowl (after cleaning it) and stir until melted. Pour it over hardened semi-sweet chocolate and immediately add crushed candy canes. Let it set for 20 more minutes and then cut or break into pieces and enjoy!
Senior Emma Stewart Maske’s Green Bean Casserole Recipe
2 (14.5 oz) cans green beans, drained
1 (10.75 oz) can condensed cream of mushroom soup
1 (6 oz) can French fried onions
1 cup shredded cheddar cheese
Preheat the oven to 350℉. Put green beans and soup in a microwave-safe bowl. Mix them well and microwave on high for about 3-5 minutes. Stir in ½ cup of cheese and heat for another 2-3 minutes. Put this mixture into a casserole dish and sprinkle French fried onions and the rest of the cheese on top. Bake until the cheese melts and the onions start browning. Take the casserole out of the oven and enjoy!