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Boogie Down Crew Cooking Schedule & Ingredient Lists

March 1st- Jill Wright and aunt Sallie- Microwave “Baked” Apples

  • 1 apple
  • 1 tablespoon raisins 
  • Sprinkle of cinnamon
  • 1 teaspoon butter (optional)
Items you will need to make this dish:
  • Sharp knife to cut apple – may require assistance 
  • Teaspoon to remove apple seeds
  • Butterknife or table knife to cut butter
  • Microwave safe dish large enough to hold 2 apple halves 
  • Pot holder to remove possibly hot dish from microwave 
  • Tongs – if you will be moving cooked apples to serving dishes
  1. Rinse and dry apples. 
  2. Cut apple in half from stem to blossom end. 
  3. Using a teaspoon, scoop out seeds from each apple half. This should leave a bowl shape in the center of the apple half. 
  4. Place the apple halves, cut side up, in a microwave dish.
  5.  Fill each apple center “bowl” with raisins. 
  6. Lightly sprinkle the apple and raisins with cinnamon.
  7.  If using butter, divide the butter pat and place on top of the raisins.
  8. Place the dish with apples in the microwave. 
  9. Microwave at high power for 4 minutes. 
  10. Remove from microwave and allow apples to cool slightly. 
  11. Place apples in serving dishes; drizzle the syrupy juice that remains in cooking dish over the apples. 
  12. Enjoy!

MARCH 8th- YOGA with Charnette

March 15th- Megan Goodman- Breakfast Bowls

  • Breakfast Gravy (Megan buys pre-made like this )
  • Sausage (Megan gets the pre-cooked like this
    • Have this done before class if you will be cooking yourself!
  • Eggs (we will scramble these together in class)
  • Your favorite bread for toast
  • Shredded cheese of your choice 

Scramble the eggs, toast your bread, prepare the gravy and sausage (ours will be in the microwave) and put all of the ingredients into a bowl and enjoy. 

March 22- Katie Croom- Mango Smoothie

  • 1 cup ice cubes
  • 2 cups frozen mango chunks
    • ½ cup banana slices, or 1 medium banana 
    • ½ cup plain greek yogurt
  • ¾ cup orange juice
  • Honey- to taste
  1.  Add ice cubes, frozen mango, banana, yogurt, orange juice, and honey (if using) to a blender
  2.  Blend until smooth. 
  3. Add more orange juice if it is too thick. 
  4. Taste it and add honey if it is too tart. 

March 29th- Lauren and Bailee Adams- pizza roll ups

  • 1 can crescent rolls
  • String cheese
  • Turkey pepperoni 
  • Pizza sauce for dipping
  • Optional: melted butter to brush on top and Italian seasoning or garlic 
*This does require oven use

April 12th- Jack Chady Microwave Mug Omelets

Ingredients: TBA

APRIL 5th- YOGA with Charnette

April 19th- Megan Mudd:  F*R*I*E*N*D*S Trifle 

  • 1 cup whipped cream
  • 2 cups instant vanilla pudding (half of a box prepared, or several single serving cups Chef Megan will be using pre-made pudding)
  • 1 1/2 cups unsweetened coconut
  • 6 tablespoons chocolate hazelnut spread
  • 24 oz. pound cake
  • 1/2 cup seedless raspberry jam
  • 24 oz. fresh raspberries, washed and dried
  • fresh mint (optional)


  1. If you need to make your pudding, do so first. Follow the instructions on the box.
  2. Cut your pound cake into cubes
  3. In a small bowl, stir the coconut and the hazelnut spread together
  4. Place about a half of the pound cake in a clear bowl or trifle dish.
  5. Spoon about half of the raspberry jam on top of the pound cake and spread
  6. Spoon half of the pudding on top of the jam, then a layer of the hazelnut/coconut mixture. 
  7. Spoon about half of the whipped cream. 
  8. Repeat steps 4-7 again. 
  9. Let chill in the fridge 
  10. If you wish, top with mint before serving. 




**If your chef would like to be added to the calendar, please email with your recipe and we will contact you about a date!**

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