Heartland Cuisine: 2023 Iroquois FCCLA
Iroquois FCCLA (Family Career and Community Leaders of America) is gearing up for a big year. The organization’s current officers met over the summer, with their advisor Vicki Dant to plan out the year.
Some of the activities they plan on doing include Kids Clubs, Teens as Teachers, Senior Buddies, and preparing for the Region V meeting this winter and the State Leadership Conference in May.
At both conferences, students will have the chance to compete and be recognized.
FCCLA officers for 2023-2024:
• President Kali Burma
• Vice President Chenoa Harris
• Sec/Treasurer Airabella Deysel
• Public Relations Emma Eckmann
• VP of Membership Tabitha Rose
• VP of Community Service Madi Burma
Emma Eckmann, left, and Madi Burma looking up ideas.
Sloppy Joe Sandwiches
Submitted by Madi Burma
1 pound ground beef
1 cup ketchup
4 Tablespoons water
2 Tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
In a skillet, brown beef; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat: Serve on buns.
Submitted by Chenoa Harris
1 package golden sandwich cookies
½ cup melted butter
8 ounces cream cheese, softened
16 ounces whipped topping, divided
1 cup powdered sugar
Juice from 1 lemon
1 package (3.4-ounce) instant vanilla pudding
1 package (3.4-ounce) instant lemon pudding
3 cups milk
Break cookies into crumbs, combing with ½ cup melted butter and press into 9-by-13-inch pan. Chill.
In large bowl, mix softened cream cheese, 8 ounces whipped topping, powdered sugar, and lemon juice until smooth. Spread mixture over cookie layer. Chill.
Whisk together 3 cups of milk with both puddings until thick. Spread over cream cheese layer and chill.
Top with remaining whipped topping.
Chill at least 1 hour, or overnight, before serving.
Chenoa Harris takes a break from planning FCCLA activities for the 2023-24 year.
Seven Layer Magic Cookie Bars
Submitted by Kali Burma
1 ½ cups graham cracker crumbs
½ cup butter, melted
14-ounce can sweetened condensed milk
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Combine crumbs and butter; mix well. Press crumb mixture firmly into bottom of greased 9-by-13-inch pan.
Pour milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake at 350 degrees F for 25-30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack.
White Chocolate Truffles
Submitted by Tabitha Rose
14 ounces white chocolate, chopped
½ cup heavy cream
10 ounces white chocolate, melted
Place the chopped white chocolate and heavy cream in a microwave-safe bowl and microwave for 2 minutes, stopping to stir every 30 seconds, until melted and smooth. Do not overheat the mixture.
Cool the mixture to room temperature, until it stiffens. Pinch off pieces and roll them into 1 ½-inch balls. Lay the balls on a piece of parchment paper.
Make sure the balls are very stiff before dipping them. You can place the balls in the refrigerator to speed things up. Using two forks, lift the balls one at a time, dip into the melted white chocolate, roll to coat, lift out, and allow the excess coating to drip back into the bowl before laying the balls back on the parchment. Allow coating to set before serving.
Makes 2 dozen truffles.
White Chocolate Chex Mix
Submitted by Emma Eckmann
10-ounce package mini pretzels
5 cups Cheerios
5 cups corn Chex
2 cups salted peanuts
16-ounce bag M&M’s
2 10-ounce packages white chocolate chips
2 Tablespoons vegetable oil
Combine pretzels, cheerios, corn Chex, peanuts and M&M’s in a big mixing bowl. In a microwave safe bowl melt chips and oil. Cook for one minute, stir and use 10 second intervals until melted. Quickly pour chocolate mix over cereal mixture. Mix and once mixture is coated, spread out over parchment paper. Once cooled break apart and store in airtight container.