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Congratulations to all the graduates out there this year! Both the Chisago Lakes and North Branch seniors are getting to the end of their high school career and are off to bigger and better things.

It’s hard to explain to 18 year olds to value and cherish these big accomplishments and experiences. You try to convey that as you get older, the time only passes faster, but I feel like you get a lot of flippant looks like ‘Yeah right, OK old man!” 

But, really, stop, take a minute, really take in what you’re experiencing. Take a permanent picture (not a Snapchat!) and just appreciate it all, because in the blink of an eye, you’ll be staring down your 25th high school reunion, as I am in a couple of years and wonder where all the time went!

Here’s some good grad party recipes for all of you senior parents that have celebrations coming up!

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BELL PEPPER 

CABBAGE SLAW

1/2 cup mayonnaise

2 Tbsp. distilled white vinegar

1 Tbsp. sugar

1 tsp. yellow mustard

1/2 tsp. black pepper, plus more to taste

1/2 tsp. cayenne pepper

1/2 tsp. kosher salt, plus more to taste

1 carrot, shredded

1/2 head green cabbage, shredded

1/2 orange bell pepper, thinly sliced

Mix together the mayonnaise, vinegar, sugar, mustard, black pepper, cayenne and salt in a large bowl.

Add the carrot, cabbage and bell pepper to the bowl and toss to coat. Season with salt and black pepper to taste. 

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S’MORES BARS

Nonstick cooking spray

1 (14.4-ounce) box graham crackers (27 full sheets)

1 cup (2 sticks) salted butter, melted

1/4 cup packed light brown sugar

2 cups (12 oz.) milk chocolate, finely chopped or chips, plus more to sprinkle

1 (14-oz.) can sweetened condensed milk

1 (10-oz.) bag mini marshmallows 

Preheat the oven to 325ºF. Place one oven rack in the center of the oven and a second oven rack in the upper third of the oven. Line a 13-by-9-inch baking pan with foil and spray with nonstick cooking spray.

In a food processor, pulse the graham crackers until finely ground. Remove 1/4 cup of the crumbs for sprinkling on the marshmallows later. Add the butter and sugar, pulsing until well combined and the mixture holds together when pressed. Press into the bottom of the prepared pan, using the bottom of a measuring cup to pack it tightly. Bake on the center rack until golden brown, 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.

In a medium heatproof bowl set over a pan of simmering water, combine the chocolate and the sweetened condensed milk. Heat, stirring constantly, until melted. Immediately pour over the cooled crust, smoothing into an even layer. Immediately scatter the marshmallows on top of the chocolate layer. 

Heat the oven to broil. Place the bars on the rack in the upper third of the oven and broil until the marshmallows are toasted, 1 to 2 minutes.

Remove from the oven and immediately top with the reserved graham cracker crumbs. 

Place in the freezer for 20 minutes to set. Use the foil to remove the bars from the pan. Slice and serve.

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ANTIPASTO SKEWERS

2 Tbsp. olive oil

2 Tbsp. red wine vinegar

1/2 tsp. Italian seasoning

Pinch of kosher salt

12 ciliegine mozzarella balls, drained

1 roasted red pepper (from a jar)

12 pitted kalamata olives

24 slices salami (about 5 oz.)

24 large fresh basil leaves (about 1/4 c.)

12 bite-size pieces marinated artichoke hearts (from a jar)

12 cherry tomatoes

12 pepperoncini

Balsamic glaze, for drizzling

In a medium bowl, whisk together the oil, vinegar, Italian seasoning, and salt. Add the mozzarella balls to the dressing and toss to coat. Refrigerate for at least 15 minutes or up to 12 hours. Slice the roasted red pepper into 12 (1-by-1-inch) squares.

Thread the ingredients onto 12 (6-inch) wooden skewers in the following order: roasted red pepper (folded in half), olive, salami slice (folded into quarters), basil leaf, marinated mozzarella ball, artichoke heart, tomato, basil leaf, salami slice (folded into quarters), and pepperoncini. Place the skewers on a platter and drizzle with the balsamic glaze just before serving.  

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NO BAKE 

ORANGE-VANILLA 

CHEESECAKE BARS

16 graham crackers

2 Tbsp. granulated sugar

1 stick salted butter, melted

3 8-ounce packages cream cheese, at room temperature

1 1/2 cups powdered sugar

1 1/2 cups heavy cream

2 tsp. grated orange zest

1 Tbsp. fresh orange juice

1/2 tsp. orange extract

1 drop each red and yellow food coloring

1/2 tsp. vanilla extract

Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang. Put the graham crackers and granulated sugar in a food processor and process until finely ground. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Transfer to the baking dish. Using a measuring cup, press the crumbs into the bottom of the pan in an even layer. Place in the freezer for 20 minutes. 

Beat the cream cheese in a stand mixer fitted with the paddle attachment until smooth. Scrape down the sides of the bowl, then add the powdered sugar and beat until very smooth, scraping the sides and bottom of the bowl as needed. Transfer to a large bowl. 

Add the heavy cream to the empty mixer bowl. Beat with the whisk attachment on medium-high speed until stiff peaks form, 3 to 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold with a rubber spatula until completely combined. Add the remaining whipped cream and continue to gently fold until completely combined. 

Transfer half of the cheesecake mixture to a separate bowl. Add the orange zest, juice and extract and the food coloring to one bowl. Stir gently until just combined. Add the vanilla extract to the other bowl and stir gently to combine. 

Remove the crust from the freezer and add the vanilla cheesecake batter. Top with the orange cheesecake batter and gently smooth into an even layer. Swirl with a toothpick or skewer. Cover with plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Loosen the cheesecake from the pan and cut into squares.

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PB&J ICE CREAM SANDWICHES

For the cookie:

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg, room temperature

1 tsp. vanilla extract

1 tsp. baking soda

1/2 tsp. kosher salt

For the ice cream sandwiches:

7 Tbsp. raspberry jam

1 pt. white chocolate raspberry ice cream

Preheat oven to 350°F. Line a large baking sheet with parchment paper.

For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, beat the peanut butter and sugars at medium speed until creamy, stopping to scrape sides of the bowl as needed, 2 to 3 minutes. Add the egg and vanilla, beating until combined. Add the baking soda and salt, beating until combined.

Scoop balls of dough about 1 ½ tablespoons each and place 2 inches apart on the prepared pan. Using a fork, press the dough balls to ½-inch thickness and create a crisscross pattern on each cookie. 

Bake until the cookie edges have set, about 12 minutes. Let cool completely on the pan, about 20 minutes.

For the ice cream sandwiches: Set 7 cooled cookies, bottom-side up, on a sheet tray  and spread 1 tablespoon of jam on each cookie. Place in the freezer for 20 minutes to allow the jam to set. Remove from the freezer.

Using an ice cream scoop, scoop about ¼ cup of ice cream onto a jammed cookie and place a plain cookie on top. Gently press together in the center of the cookies to spread the ice cream into an even layer. Immediately place the sandwich on a parchment lined baking sheet in the freezer. Repeat, working one sandwich at a time. 

Serve immediately or store in the freezer wrapped in plastic wrap or in an airtight container for up to a week.

TFD: "You have brains in your head. You have feet in your shoes. You can steer yourself in any direction you choose." — Dr. Seuss

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