This document provides a menu and recipes for a Dance Moms themed dinner party. The menu includes fruit salad kabobs, deviled eggs, spicy ranch chicken wraps, ham and potatoes, and dark chocolate cake pops. It also includes time management plans, shopping lists, ingredient lists and directions for each recipe. The document discusses the creative cooking class experience, including some challenges faced in preparing hard boiled eggs multiple times and keeping everything heated. Feedback from guests was positive especially about the fruit kabobs, potatoes and cake pops. The class helped improve cooking skills and confidence without needing assistance.

2. Menu
Appetizer: “Devilish Dance Moms”
– Deviled eggs (Hard boiled eggs with mustard, mayonnaise, salt, and pepper)
Salad: “Who’s On Top of the Pyramid Fruit Salad” and “Apple Lee Miller Yogurt Dip”
– Fruit salad kabobs with strawberries, raspberries, cantaloupes, pineapples,
oranges, blueberries, watermelon, and bananas with a cinnamon and vanilla
raspberry yogurt dip with real rasperries
• Main Dish: “Ham it Up Country Ham” and “Poppin’ Potatoes”
– Black forest ham with peeled and quartered red potatoes
• Side Dish: “Electricity Spicy Ranch Chicken Wraps”
– Chopped lettuce, tomato, chicken, and spicy ranch sauce, wrapped into a flour
tortilla
• Dessert: “Slit my Wrists Softball Cake Pops”; “I’m Not Talking To You Disco Ball Cake
Pops”; “Candy Apples Cake Pops”
– Dark chocolate cake balls covered with s’mores dipping chocolate topped with
either red or yellow colored coconut flakes or sliver sprinkles

3. Day One:
Time management
• 3:00pm- Preheat oven to 350°F. Gather dark chocolate cake ingredients, mix together in electric mixer
• 3:15- Grease three 8-inch round pans, pour mix into pans and cook 30 minutes
• 3:30- Check cakes in oven
• 3:45- Remove cakes from oven, cool on rack. Remove chicken from fridge, cut and cook in skillet
• 4:00- Place chicken in storage container in fridge. Cut lettuce and store, chop tomatoes and store
• 4:15- Gather potatoes and peel
• 4:30- Peel potatoes
• 4:45- Peel potatoes
• 5:00- Peel potatoes
• 5:15- Quarter potatoes
• 5:30- Store potatoes
Day Two:
• 9:00am- Gather eggs, boil eggs in water, cool in bowl of ice
• 9:15- Frantically call mother after the eggs are undercooked . Re-boil eggs.
• 9:30- Gather cake pop mix from fridge, cut lolli-pop sticks in half, roll cake pops into balls and place on stick, place in fridge
• 9:45- Create double boiler, melt s’mores chocolate, dye coconut flakes yellow or red with food coloring ,dip cake pops into chocolate then into
coconut or sprinkles, place all in fridge
• 10:00- Gather chicken wrap ingredients, attempt a wrap, eat for brunch
• 10:15- Continue making chicken wraps, place all in fridge
• 10:30- Gather fruit from fridge, wash all separately and place in assembly line
• 10:45- Place fruit on skewers in order and place in fridge
• 11:00- Call mother again after finding the eggs are undercooked again, watch YouTube videos to find out what I’m doing wrong
• 11:15- Boil new eggs
• 11:30- Cool eggs with cold water from sink
• 11:45- Cut open eggs, (perfectly cooked this time), create deviled egg mix
• 12:00- Store eggs in fridge. Cut apples and create apple raspberry yogurt dip
• 12:15- Taste dip and make again with different yogurt after it tastes wrong
• 12:30- Lunch break
• 12:45- Check on food
• 1:00- Butter skillet, cut and cook ham
• 1:15- Cook ham
• 1:30- Cook ham, put in potatoes
• 1:45- Cook potatoes
• 2:00- Cook potatoes
• 2:15- Cook potatoes
• 2:30- Cook potatoes
• 2:45- Cook ham and potatoes together, let sit in turned off skillet until it’s time to leave

4. Shopping List
• Butter
• 2-3 tablespoons •2 teaspoons chili powder
• 4 tablespoons •1 ½ teaspoons ground cumin
• Milk •1 ¼ pounds skinned boned chicken breast
• 1 tablespoon •½ cup low-fat buttermilk
• 1 cup •2 tablespoons minced fresh parsley
• Eggs •2 jalapeno peppers, seeded and diced
• 2 eggs •2 cloves garlic, crushed
• 8 eggs •4 (8 in.) fat free tortillas
• Powdered Sugar •3 cups chopped romaine lettuce
• 2 cups •1 large chopped seeded tomato
• 2 cups •Strawberry
• Mayonnaise: •Raspberry
• ¼ cup light mayonnaise •Cantaloupe
• 3 tablespoons mayonnaise •Pineapple
•Orange
• 2 pounds fully cooked sliced ham (about 1/2 inch thick) •Blueberry
• 1-1/2 pounds potatoes, peeled, quartered and cooked •Watermelon
• Snipped fresh parsley •Apple
• 8 ounces cream cheese, softened •10 crushed raspberries
• 3/4 cup cocoa powder •Sparkling Cider
• Lollipop sticks
• Coconut flakes

5. Ingredients Directions
•8 hard-cooked eggs •Cut peeled eggs lengthwise into halves.
•¼ teaspoon salt Slip out yolks; mash with fork. Mix in
•½ teaspoon dry mustard salt, mustard, pepper and mayonnaise.
•¼ teaspoon pepper Fill whites with egg yolk mixture,
•3 tablespoons mayonnaise heaping it lightly. Arrange eggs on large
serving plate. Cover and refrigerate no
Source
longer than 24 hours.
•Betty Crocker’s Cookbook

7. Ingredients
(Fruit Salad)
• Strawberries
• Raspberries
• Cantaloupes
• Pineapples
• Oranges
• Blueberries
• Watermelons
• Bananas
• Apples
(Raspberry Yogurt Dip)
• 1 cup raspberry yogurt
• 1/4 tsp. cinnamon
• 1/4 tsp. vanilla extract
• 10 crushed raspberries
Directions
• Cut and skewer fruit in desired order, in
separate bowl, mix yogurt, cinnamon,
and vanilla. Cut 10 raspberries and add
to mixture. Stir until blended. Serve.
Source
• http://www.yummly.com/recipe/Raspb
erry-Yogurt-Apple-Dip-Recipezaar

9. Ingredients
•2 pounds fully cooked sliced
ham (about 1/2 inch thick)
•2 to 3 tablespoons butter
•1-1/2 pounds potatoes,
peeled, quartered and cooked
•Snipped fresh parsley
Directions
•In a large heavy skillet,
brown ham over medium-
high heat in butter on both
sides until heated through.
Move ham to one side of the
skillet; brown potatoes in
Source drippings until tender.
•http://www.tasteofhome.com/Re Sprinkle potatoes with
cipes/Country-Ham-and-Potatoes parsley.

11. Ingredients
• 2 teaspoons chili powder
• 2 teaspoons vegetable oil
• 1 ½ teaspoons ground cumin
• ½ teaspoon salt
• 1 ¼ pounds skinned boned chicken breast
• ½ cup low-fat buttermilk
• ¼ cup light mayonnaise
• 2 tablespoons minced fresh parsley
• 2 tablespoons fresh lime juice
• 2 jalapeno peppers, seeded and diced
• 2 cloves garlic, crushed
• 4 (8 in.) fat free tortillas
• 3 cups chopped romaine lettuce
• 1 large chopped seeded tomato
• About ¾ C shredded cheddar cheese
Directions
• Cut the chick breasts into ½” strips and set aside.
• In the bag from the chicken, combine the first 4
ingredients and seal the bag. Mix it together inside the
bag.
• Add chicken to the bag: seal and shake to coat.
• In a small bowl, combine the buttermilk and next 5
ingredients (buttermilk through garlic), and stir well
with whisk.
• Place a large nonstick skillet over a medium-high heat
until hot. Add chicken and sauté 2 minutes. Remove from
heat.
• Warm the tortillas accordingly to the package directions.
Spoon about ¾ cup chicken mixture onto each tortilla,
and top each serving with ¾ cup chopped lettuce and Source
1/3 cup chopped tomatoes and some cheese. Roll up • Life On your Own Online Recipe
wrap. Yield: 4 servings

14. Dark Chocolate Cake Cake Ball Mix
Makes two 9-inch round cakes or three 8-
inch round cakes Ingredients
1 batch Dark Chocolate Cake
Ingredients 8 ounces cream cheese, softened
2 cups white sugar 2 cups confectioner's sugar
1 3/4 cups all-purpose flour 4 tablespoons butter
3/4 cup cocoa powder 1 tablespoon milk (or more, as necessary)
1 1/2 teaspoons baking powder Directions
1 1/2 teaspoons baking soda
1 teaspoon salt • Bake the cake and let it cool completely on a
2 eggs rack. This is a very moist cake, which is ideal
1 cup milk for this recipe. It's best to let it cool overnight
1/2 cup vegetable oil at least. When it is completely cool, break the
2 teaspoons vanilla extract cake into a large bowl. Crumble it with forks or
1 cup boiling water your fingers until it is in fine crumbs.
Directions • In a separate bowl, whip the cream cheese,
butter, powdered sugar, and milk together
• Heat oven to 350°F. Grease and flour two 9- until smooth. Pour into the cake crumbs and
inch round baking pans, or three 8-inch mix with a spoon. Then continue mixing with
round baking pans. your fingers, kneading and mixing until fully
• Stir together sugar, flour, cocoa, baking incorporated into the cake. Check to see if it
powder, baking soda and salt in a large will roll into a ball. It should: this makes a very
mixer bowl. Add eggs, milk, oil and vanilla; malleable, easy-to-handle cake mixture. But if
beat on medium speed of mixer for 2 it needs a little extra moisture, add milk a
minutes. Mix in boiling water - the batter spoonful at a time.
will be quite thin. Pour batter into prepared • When the mix is completely done, cover with
pans. plastic wrap and refrigerate until firm. You can
• Bake 30 to 35 minutes or until wooden pick leave the mix refrigerated for several days at
inserted in center comes out clean. Cool 10 this point. I left mine in the fridge for about
minutes on a wire rack, then tap the cakes three days before making the balls. You could
out of the pans. Cool completely before probably also freeze this.
frosting.

15. Making Cake Pops How To decorate the cake pops
Ingredients Directions
Lollipop sticks (found at Michael's, • Melt chocolate or white chocolate
JoAnn's, or other craft stores) in a double boiler on the stove. If
12 ounces chocolate chips you want to make the coating a
12 ounces white chocolate bark little more resistant to melting,
Edible wax, optional add a small square of wax to the
Colored sugars, candies, and other pot and let it melt too. Stir well.
decorative sprinkles Dip each ball into the chocolate
Directions until covered.
• Prepare two large baking sheets by • Dip in sugar, coconut, sprinkles,
covering with wax paper or or anything else you'd like to
parchment. Take a bit of the cake decorate with. Put it back on the
mixture and roll it into a smooth sheet to harden.
ball. If you want to use the lollipop • Don't refrigerate these; it will
sticks, stick one into the end of cause the coating to weep or
each ball, pointing upward, as you melt. They can be frozen,
put the ball back down on the however.
sheet. [Note: I cut the long lollipop Source
sticks in half; they seemed a little
long for the size of the balls.] • http://www.thekitchn.com/how-
Repeat until you've used up all the to-make-cake-balls-78637
mixture. As each sheet fills up, put
it in the freezer so that the balls
harden.

17. Table
setting

19. My plate
• Fruits
– Fruit Salad Kabobs
– Raspberry yogurt dip
• Grains
– Tortilla wraps (Spicy
Ranch Chicken Wraps)
• Vegetables
– Potatoes (Ham and
Potatoes)
– Tomato and lettuce (Spicy
Ranch Chicken Wraps)
• Protein
– Deviled Eggs
– Chicken (Spicy Ranch
Chicken Wraps)
– Ham (Ham and Potatoes)
• Dairy
– Yogurt dip
– Dark chocolate cake pop
mix with cream cheese

20. Why I chose my menu
• I wanted food items that
would match my theme,
each of the food chosen
initially reminded me of
something from the
show
– Especially the fruit
because I could match
each fruit to each girl and
stack them in an a
“pyramid” just like Abby
does

21. How it all went
Positives:
– Chicken, eggs, and potatoes were fully cooked!
– Cake pops turned out great
– Was able to keep ham and potatoes fully heated
while serving
– Was able to do everything in a timely manner
and transport it with time to spare
Negatives:
– Only help was by phone and online how-to’s
– Continually undercooked the hard boiled eggs,
started over three times
Funny story:
– The cake pops were so rich, it became a
competition to see who could eat one of each of
the three different types

22. What to do
differently
• I wanted to practice each meal before my
dinner party, but I was only able to do my
cake pops once before
• If I were to do this again, I would try to make
each meal I wasn’t fully sure of or
comfortable with prior so I could time my
meal, improve what needs to be fixed, and
have a better understanding of what I need
to do

23. Reaction
from
others
• “Everything was delicious, especially the fruit kabobs! (: ”
–Latasha Averett
• “Cake pops are soooooo good” –Lahela Kanoho
• “Deviled eggs= Very devilish” –Hailey Sieben
• “The Poppin’ Potatoes were to die for! They were so tender
and had they perfect amount of saltiness!” –Tiegan Heald
• “Place setting is very creative and tied it all together.”
–Dani Duncan
• “Chicken is very tender and nice” –Anisha Kili

24. How creative
cooking helped
• “What do you mean by ‘measurements’?”
– Never really measured anything, didn’t know
the difference between dry and liquid food
cups
• Don’t have to rely on microwave or
boxed food anymore, I can look up
recipes and make things from scratch
• Before creative cooking I needed someone to
work with me if I cooked or baked anything,
thanks to this class I can do it all on my own,
and simply ask a question if I need help

25. To my mom, Kathryn Lewis, who
•
was on the receiving end of many
stressed out and panicked phone
Thank you...
calls from me, drove me to the QFC,
bought all the necessary ingredients,
and tried my food even when she
was allergic to it
• To Latasha Averett , Lahela Kanoho,
Hailey Sieben, Tiegan Heald, Dani
Duncan, and Anisha Kili for
attending my dinner party and
giving me feedback
• To the Duncan family for letting me
use their house for hosting my
dinner party
• To Abby Lee Miller and the cast of
Dance Moms for existing…