11 Tasty Recipes Any 5th Grader Can Do!
I (author) can’t cook and never will cook as good as my Mom, Dad and sisters. And I ain’t no chef. But here are ‘11 tasty recipes any 5th grader can do.’ It took me about 07-months (Jan. – Jul. 2018) to put together 179+ recipes and I actually made the 179+ recipes (see my Book at the end of this blog post). I must have gained about 30-pounds! 
Of the 179+ recipes, here are ”11 hand-picked breakfast, lunch, dinner and snack recipes I know you’ll enjoy. I’m going to skip around, so hang on. Using these tasty recipes will also HELP YOU SAVE MONEY vs eating out at a fast-food restaurant or high regular restaurant. Plus you save on gas and wear n’ tear on your vehicle. OK, let’s get started with Breaded Butterfly Shrimp.
- Breaded Butterfly Shrimp
- Applesauce GIANT Fruit Roll Up
- Boiled Peanuts
- Breakfast Omelet With All The Fixins’
- Pre-Made Breakfast Omelet Fixins’
- Cashew Butter & Jelly Sandwich
- Brussels Sprouts Sautéed In Coconut Oil
- Cottage Cheese And Maple Syrup
- Crockpot Stew With All The Fixins’
- Bacon And Swiss Cheese Wrap
- Mushrooms Sautéed In Butter The Delicious Way
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Breaded Butterfly Shrimp: I couldn’t find any Jumbo Fantail Shrimp so I purchased a box of Great Value Breaded Butterfly Shrimp at the local WalMart. I gotta tell you, these babies tasted so good, I had 02 helpings in a row. This is how I cooked em’ up.
Ingredients: Stove, pot, spoon, fork, bowl, 02 heaping tablespoons of hard coconut oil and 11 frozen breaded butterfly shrimp. Add cold drink.
Step 01: Place the pot on the burner and turn the heat to MEDIUM.
Step 02: Add the 02 heaping tablespoons of hard coconut oil.
Step 03: After the hard coconut sections melt, add the 11 frozen breaded butterfly shrimp.
Step 04: Let the frozen shrimp fry a bit then turn each one over using the fork. Monitor the shrimp and keep turning over all the shrimp till they’re all fried to a hot temperature.
Step 05: Transfer the 11 breaded shrimp to the bowl, let them cool down a bit and enjoy with your cold drink.
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Applesauce GIANT Fruit Roll Up: I’ve been eating off this Applesauce GIANT Fruit Roll Up for a few weeks already (keep it rolled-up on a plastic sandwich bag in the fridge) and I’m still not done. Here’s how I make an Applesauce GIANT Fruit Roll Up real cheap and they’re real tasty.
Ingredients: Dehydrator with plastic insert (see Note below), Clover Valley Applesauce Original (48-ounce), cinnamon, spoon, timer, kitchen scissors and storage containers.
1st Note: My dehydrator (NESCO American Harvest – Food Dehydrator & Jerky Maker) came with a round plastic insert so to dehydrate liquid ingredients like applesauce. If you don’t have a round plastic insert, try using a couple sheets of saran wrap or Press’n Seal. INSURE to cut-out a hole in the center for the hot air to circulate through the dehydrator so to dry-up the applesauce.
2nd Note: I haven’t used my NESCO dehydrator for years. When I pulled it down off the top shelf, I found small bits of debris on the round plastic sheet and the vented shelves. I then proceeded to clean everything with hot boiling soapy water (straight from the stove).
BOTTOM LINE: From here on out, when I store my dehydrator or other appliances, I’ll store them WRAPPED IN THICK PLASTIC. Maybe you can do the same. OK, let’s carry-on with making some Applesauce Fruit Roll Ups.
Step 01: Place one vented rack on the dehydrator to support the round plastic insert. Place the round plastic insert on the vented rack.
Step 02: Pour some applesauce on the round plastic insert, add a pinch of cinnamon and spread it out evenly using the spoon. Pour some more applesauce on another empty section, add another pinch of cinnamon and spread it out evenly using the spoon.
Keep adding and spreading the applesauce with pinches of cinnamon till the entire round plastic insert is covered with a THICK LAYER of applesauce & cinnamon. If the layer of applesauce is too thin, when it’s done, it will tear off in pieces instead of a whole sheet. I used about ¾ (75% – 36-ounces) of the bottle of Clover Valley Applesauce Original to cover the round plastic sheet.
IMPORTANT: I used a thick layer of applesauce cause it’s easy to peel-off the entire sheet of Applesauce GIANT Fruit Roll Up in one shot. INSURE there’s plenty of applesauce on the outer edges so when it’s dehydrated, the fruit roll up is easy to grab and start peeling off.
Step 03: Secure the top of the dehydrator on the vented rack and turn it on LOW. My NESCO dehydrator has several heat settings. So I placed mine on a low setting of 115-degrees Fahrenheit.
Step 04: Turn the timer on to 17-hours and check periodically.
Step 05: Once the liquid applesauce turns to a hard sheet of applesauce, it’s ready. Turn OFF the dehydrator. Let the sheet of dry applesauce cool down.
Step 06: Carefully pry-off the sheet of applesauce fruit roll up starting at the outer edge and work sideways around the rim of the round plastic insert. If you want, you can cut it into sections using the kitchen scissors. Place applesauce fruit roll up sections in the storage containers (mark & date) and store them in the fridge. Me, I just rolled it up, placed it in a large sandwich bag and stored it in the fridge. I’ve been biting chunks off it for weeks. It’s DELICIOUS.
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Boiled Peanuts: Have you ever tried those boiled peanuts in a can? I first saw them down in Georgia in the early 1990s. I tried them the first time and I was hooked. I’m surprised this tasty snack isn’t more popular all over the US of A and the world. But purchasing multiple small cans can hit your pocketbook so here’s my way to make you a huge batch of boiled salted peanuts for a lot less money.
Ingredients: Large slow cooker, big wooden spoon or spatula, ladle, timer, 01 24-ounce bag of Hampton Farms raw peanuts or other brand, pure water (see Step 03), ¼ cup of iodized sea salt and containers to store finished boiled peanuts.
Step 01: Set the slow cooker on HIGH. Set the timer for 01-hour. See Step 05.
Step 02: Empty bag of raw peanuts in slow cooker.
Step 03: Pour the ¼ cup of iodized sea salt over the raw peanuts.
Step 04: Pour some pure water over the raw peanuts and iodized sea salt and stir. Pour some more water over the raw peanuts and iodized sea salt and stir. Keep repeating this process so there’s enough water in the slow cooker to submerge the floating raw peanuts. As the raw peanuts slowly cook, they will sink in the pure water. Cover the slow cooker.
Step 05: After 01-hour, set the slow cooker to LOW. Set the timer to 25-hours (26 hours total). My timer on my stove only goes up to 11-hours and 55-minutes. So I reset the timer a few times.
Note: I slow cook the boiled peanuts. Higher heat may give the boiled peanuts a burnt taste.
Step 06: Every couple of hours, gently stir the raw peanuts. Using a spatula, gently rotate the bottom peanuts to the top and re-cover. As the raw peanuts cook, the raw peanuts will sink in the pure water and the pure water color will eventually change to a brown color.
1st Note: Don’t overdo it on gently stirring the cooking raw peanuts. I use a spatula to rotate the bottom raw peanuts to the top. And I rotate the raw peanuts every 03 hours or so.
2nd Note: At approximately the 20th hour or so, you’ll notice most or all of the raw peanuts are submerged or just on the surface of the water. At this time, you may have to add about a quart of water. No need to add any more salt.
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Boiled Peanut Taste Test: Secure one peanut (careful – HOT) and take a taste test. The peanut should not be hard like a regular peanut nor half-way hard. The completed boiled peanut must be soft and taste salty.
Step 07: Check the boiled peanuts at 25-hours. Do another Taste Test.
Step 08: Check the boiled peanuts at 26-hours. Do another Taste Test.
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Breakfast Omelet With All The Fixins’: Mmmmmm this is going to be tasty breakfast.
Ingredients: Stove, large frying pan, spatula, PAM, 02 large scoops of butter or margarine, 01 small container of Pre-Made Breakfast Omelet Fixins’ (thawed), 01 slice of Swiss cheese, 03 eggs, small jar with top (see Heinz Jar), and large plate. Add several strips of fried bacon, buttered toast with jelly and a cold drink or coffee.
Step 01: Place the frying pan on the burner and spray the pan with PAM to prevent the omelet from sticking.
Step 02: Turn the burner on to LOW.
Step 03: Add the 02 large scoops of butter or margarine.
Step 04: Crack 03 eggs in the small jar and place the lid on the jar. Vigorously shake the jar to scramble the 03 eggs.
Step 05: Wait till all the butter or margarine has melted and add the 03 scrambled eggs.
Step 06: Let the scrambled eggs cook. When the scrambled eggs have formed a flat cooked surface, add the Pre-Made Breakfast Omelet Fixins’ and add the Swiss cheese (broken-up in 01-inch squares). Spread the ingredients in a line across the cooked scramble eggs.
Step 07: Let the scrambled eggs and topping cook an melt. Then fold the omelet over into a half-formed omelet and turn OFF the heat.
Step 08: Transfer the omelet to the plate. Add several strips of fried bacon, buttered toast with jelly and enjoy with your cold drink or coffee.
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Pre-Made Breakfast Omelet Fixins’: This is one of the few times, I adhere to the definition of ‘sautéed’ and use high heat with a little bit of oil to cook omelet fixins.’ I like omelets with mixed vegetables. Here’s how I make several batches so they’re standing by to make a tasty omelet.
Ingredients: Stove, kitchen sink, large frying pan, pot with hot water, spatula, spoon, PAM spray, cutting knife, medium bowl, 02 heaping tablespoons of evaporated butter or margarine, 01 green bell pepper, 01 sweet onion and sautéed mushrooms (see Mushrooms Sautéed In Butter The Delicious Way), small storage containers and marking tape (freezer tape – masking tape).
Step 01: Remove the 05 small containers of sautéed mushrooms from the freezer and place them in the pot of hot water to thaw.
Step 02: Place the large frying pan on the burner. Spray the large frying with PAM to insure the vegetables don’t stick to the frying pan. Add 02 heaping tablespoons of butter or margarine.
Step 03: Cut a circular hole around the green pepper stem and pull out the stem and discard. Clean-out the green pepper of seeds and other debris over running water in the sink.
Step 04: Cut the green pepper into thin slices over the medium bowl. The cut the slices into small squares into the bowl.
Step 05: Take the sweet onion and cut-off both ends. Peel off the outer paper skin and one layer of onion. Quarter the onion and cut-up each quarter into small pieces into the medium bowl.
Step 06: Turn the burner on HIGH.
Step 07: Once the butter or margarine is sizzling hot, add the thawed mushrooms, the chopped green peppers and the chopped sweet onions.
Step 08: Toss & turn the vegetables frequently. After a few minutes, turn OFF the heat and continue to toss & turn the vegetables.
Step 09: Spoon the sautéed mixed vegetables into all the small storage containers and secure them with their covers. Tape, mark (contents & date) all containers and place them in the freezer.
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Cashew Butter & Jelly Sandwich: If you like peanut butter, I bet you’ll enjoy the taste of this sandwich.
Ingredients: Toaster, 02 slices of your favorite bread, butter or margarine, jar of Cashew Butter, butter knife, your favorite jelly and plate. Add a glass of milk.
Step 01: Set your toaster to the desired setting and insert & drop the 02 slices of bread.
Step 02: Once the 02 slices of bread are toasted. Spread some butter or margarine on both slices and place them on the plate.
Step 03: Secure each slice and spread enough cashew butter to your liking on both slices.
Step 04: Secure each slice and spread your favorite jelly on both slices.
Step 05: Bring both slices together and enjoy with your glass of milk.
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Brussels Sprouts Sautéed In Coconut Oil: I really don’t like Brussels Sprouts, but when I cook em’ up this, they’re DELICIOUS.
Ingredients: 24 Brussels Sprouts, sharp knife, frying pan (8.5-inch sauté pan), coconut oil, bowl, fork, sea salt, and wooden spoon.
Step 01: Take a frying pan put it on one of your burners at medium heat.
Step 02: Immediately spoon-out 05 good oversized scoops of coconut oil (will be semi-solid at room temperature) and put them in the frying pan and wait till the coconut oil starts sizzle.
Step 03: Procure 24 Brussels Sprouts and cut off the base (stalk) of each of them. Then remove 03 or 04 outer leaves (debris) and place them in the frying pan.
Step 04: Every couple of minutes or so, gently stir the Brussels Sprouts in the frying pan with your wooden spoon till they are all golden brown.
Step 05: Remove to Brussels Sprouts to a bowl and sprinkle them with sea salt. Fork-in and enjoy with a cold bottle of beer.
Note: I tried cooking the Brussels Sprouts with other oils, but coconut oil is the tastiest and it’s a Medium-Chain Triglyceride (MTC) meaning it helps you burn fat far better than other oils that aren’t MTCs.
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Cottage Cheese And Maple Syrup: I’ve eaten this meal since I was a kid and it’s delicious.
Ingredients: 01 8.5 fluid-ounce bottle of pure maple syrup. 01 container of GreatValue 24-ounce cottage cheese, 01 small bowl and 01 spoon.
Step 01: Insure the container of cottage cheese is cold from the refrigerator.
Step 02: Scoop out 07 tablespoons of cottage cheese in the bowl.
Step 03: Pour the maple syrup over the cottage cheese just enough to cover the surface of the cottage cheese.
Step 04: Slightly stir the concoction and take a taste.
Step 05: Add more maple syrup or cottage cheese till you’re satisfied with the right combination. It’s DELICUOUS!
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Crockpot Stew With All The Fixins’: If you’re a ‘meat and potatoes’ eater, you’re going to salivate over this next super easy to prepare tasty meal.
Ingredients: Large crockpot / slow cooker with cover, large spoon, cutting knife, fork, timer, ‘Tyson Ready For Slow Cooker Beef Roast With Vegetables’ (3.9 lbs), ‘Campbell’s Slow Cooker Beef Stew’ (12 ounces), 01 cup of pure water, iodized sea salt, black pepper, soup bowl, ladle, spatula and a few storage freezer containers (see Best Containers To Store Meals), freezer tape and pen.
Step 01: Place your slow cooker on the counter and plug it in. Set the timer to 10-hours.
Step 02: Inside the ‘Tyson Ready For Slow Cooker Beef Roast With Vegetables’ is a packet of brown powder. Cut open the packet and pour in the slow cooker. Add the 01 cup of pure water and use the large spoon and mix them thoroughly.
Step 03: Add the ‘Campbell’s Slow Cooker Beef Stew’ and mix with the concoction from the previous Step and mix thoroughly.
Step 04: Add the ‘Tyson Ready For Slow Cooker Beef Roast With Vegetables’ into the slow cooker. Add the beef first and then the vegetables. I cut the potatoes in half and I quartered the whole onion.
Step 05: Place cover on the slow cooker.
Step 06: Every 30-minutes or so, check the cooking process. As you read this ‘cook book’ – I’m no fancy cook – I’m no qualified chef. You’ll notice I like slow cooking even using steam to slow cook. I don’t know why, again I’m no chef, no cook, why slow cooking makes the food taste better? I have no idea. A chef could tell you why. But slow cooking enhances the taste of the cooked food. Plus, I use slow cooking cause there’s a lot less chance of overcooking the food or outright burning it.
Step 07: At the 04th hour or so, turn over the section of beef and mix the vegetables using the spatula.
Step 08: Continue to monitor the slow cooking process every 30-minutes or so.
Step 09: At the 09th hour and 01-hour to go, take the spatula and break-up the section of beef. It will easily come apart. Re-cover the slow cooker.
Step 10: At the 10th hour, turn off the slow cooker and ladle some of the stew in a soup bowl, add salt & pepper to taste and enjoy. Tastes real good. I’m going for a second helping – Mmmmmmm. The beef is tender and DELICIOUS complimented with the very tasty vegetables smothered in the super delicious broth. Go for thirds? I want too but I’ll put the rest of the stew in the freezer.
Step 11: Ladle the remaining stew in the storage freezer containers, mark them & date them and secure them in your freezer.
Note: I just ate a frozen Crockpot Stew With All The Fixins’ meal. And I didn’t heat it up using my microwave. By the way, it was DELICIOUS!
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Bacon And Swiss Cheese Wrap: I gotta tell you – these Bacon And Swiss Cheese Wraps are more DELICIOUS than the Bacon Wraps!!!
Ingredients: Stove, Nasoya Egg Roll Wraps (06-inch by 06-inch – 01-pound package – 21 wraps), large plate, kitchen scissors, small bowl of pure water, 01 1/2-slices of cooked bacon (see Note below), ½ slice of Swiss cheese, spoon, fork, small pot (01 quart), 02 1/2 cups of coconut oil, large bowl, metal pincers and 06 storage containers.
Note: When I have a pack of bacon, I take my kitchen scissors and cut it in half widthwise. I take one of the half packs put in a large sandwich bag, wrap it on itself and put it in the fridge. Now I’m using just half a pack of bacon.
Step 01: Place 03 fluid cups of coconut oil in the pot and place it on the stove. Turn the heat up to MEDIUM HIGH.
Step 02: Place a wrap on the large plate. Repeatedly dip your fingers on the bowl of pure water and wet down the entire top-side of the wrap. When one part of the wet wrap touches another part of the wet wrap (while folding it), the water will help ‘glue’ the wrap – holding it together.
Step 03: With a corner of the wrap facing you (rotate the plate if necessary), place the 01 ½-slice of cooked bacon and ½ slice of Swiss cheese together and on the wrap. Fold the ½ slice of Swiss cheese in half and place both the bacon & Swiss cheese about an inch from the center of the wrap.
Step 04: With the corner of the wrap nearest you, fold it just over the ‘filling’ and press the corner wrap down against the opposite wrap. It should hold in-place.
Step 05: Wet down (pure water) the section of the wrap that’s laying over the ‘filling.’ Take the left corner of the wrap and fold it over to the right over the ‘filling’ and fold it tight. It should stick to the wrap it’s in contact with.
Step 06: Wet down (pure water) the section of the wrap you just folded over ‘filling.’ Take the right corner of the wrap and fold it over to the left over the ‘filling’ and fold it tight. It should stick to the wrap it’s in contact with.
Step 07: Wet down (pure water) the section of the wrap you just folded over the ‘filling.’ Take the far corner of the wrap and fold it towards you covering the top of the wrap. It should stick to the wrap it’s in contact with.
Step 08: Wait till the coconut oil is at medium hot. Grab the ‘folded wrap’ with the metal pincers and carefully insert it in the coconut oil. Let the ‘folded wrap’ cook till it’s golden brown. You may want to use the metal pincers to rotate the ‘folded wrap.’
Step 09: While you’re waiting for the ‘folded wrap’ to cook to completion, follow Steps 02 thru 07 to make more wraps.
Step 10: Once the wrap is floating and a light golden color, use the pincers and retrieve the cooked ‘folded wrap’ and place it in the bowl for cooling.
Step 11: Carry-on making and cooking more ‘folded wraps’ till you’re satisfied with the number of wraps.
Step 12: Once the wraps are cooled down, you can eat them now or place them in your storage containers and place them in the fridge. Mark and date the containers.
Step 13: If you want to re-warm any wraps, wrap a few of them in a napkin and microwave them for 30-seconds or more.
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Mushrooms Sautéed In Butter The Delicious Way: I’ve been in restaurants where they served awful tasting so-called sautéed mushrooms. Their mushrooms weren’t sautéed in butter but were just boiled in butter. Their mushrooms tasted bad as far as being sautéed. I’ll explain more in the Steps 04, 05 and 06.
Ingredients: Stove, timer, cooking pan, cutting knife, butter or margarine, 03 08-ounce packs of Monterey Prewashed & Sliced Mushrooms (08-ounce) or other brand of mushrooms, spoon and small storage containers.
Note: When purchasing the sliced mushrooms, I pick boxes of mushrooms that are DRY & WHITE in color. I never get mushrooms that are dark in color and are slimy.
Step 01: Turn on the heat to LOW. Place the cup of butter or margarine in the pan.
Step 02: The sliced mushrooms are about the size of a 50 cent piece or more so I cut the mushrooms in-half.
Step 03: Place the 03 packs of sliced mushrooms in the pan – uncovered.
Step 04: Start the timer for 02-hours.
Step 05: After 01 hour, monitor the cooking process and stir occasionally. Butter and margarine have a lot of water in them. What we’re doing is slowly cooking the mushrooms on a low heat and at the same time we’re getting the water to evaporate out of the butter or margarine.
Step 06: At approximately the 02- 02 ½ hour mark, the milky colored liquid should be or start turning to a CLEAR GOLD COLOR. Most of the water has evaporated.
Step 07: Once the butter or margarine has turned to a CLEAR GOLD COLOR, now we’re sautéing the mushrooms in the oily butter or margarine. The level of liquid butter or margarine should be a lot lower and you’ll see that the mushrooms are now being fried.
Step 08: The mushrooms will shrink in size. Take one mushroom out, let it cool and taste it – MMmmmm. Once they’re sautéed to your liking, stop the heating process and place the sautéed mushrooms in a bowl and enjoy or see Step 10.
Step 09: You can save the evaporated butter or margarine for your next batch of sautéed mushrooms.
Step 10: I SAVED my sautéed mushrooms for future cooking and placed them with all excess sautéed butter in 05 small Ziploc containers. I marked them and dated them and put them in the freezer.
IMPORTANT NOTE: If you already have some evaporated butter or margarine (see Evaporated Butter And Margarine) already stored away in the fridge, you can sauté the mushrooms. Repeat the Steps above except turn up the heat and constantly monitor the sautéing process.
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