The Fault In Our Stars Book Review

The fault in our stars book is about this character,sixteen year old Hazel Grace, who has been battling a terminal form of thyroid cancer that has spread to her lungs since the age of thirteen.And her mom thinks that she’s depressed because she’s reading the same book over and over again.Well she ends up going to support group which hazel doesn’t want to go to,but her parents gave her no choice but to go.While she goes to support group on the second day there, she runs into Augustus Waters who cant keep his eyes off of her.Hazel doesn’t suspect that Augustus puts a ciggerate in his mouth but he uses it as a metaphor which means he puts it in between his lips but doesn’t have the urge to kill him ( he doesn’t light it) as they’re hanging out,Augustus invites Hazel to his house,and while they go to Augustus house,and Hazel notices the book that Augustus reads,then Augustus wonders what’s Hazel’s favorite book to read, her book to read was an imperial affliction by Peter Van Houten.It’s about this girl who has cancer and die’s at the end,so while Augustus reads the book,he falls in love with the book and has questions for it.So he emails Mr.Peter Van Houten if him and Hazel can go visit him, because Hazel wants to visit him for answers about the book.When Hazel found out that she couldn’t go to see Peter Van Houten because of her lungs,they try everything to try to go visit him.Next thing you know,Hazel’s doctor says its ok to travel to Amsterdam with her mother and Gus.On the plane,Gus proclaims to Hazel that he’s in love with her,and when they meet Van Houten who end’s up being a drunken jerk who refuses to answer Hazel’s questions.They visit the Ann Frank house where Hazel and Gus finally kiss.  I can’t tell you the ending, but this is a good read!

I think that a lot of people should read this, even boys cause it’s really emotional,devastating,and romantic.They should also watch the movie because you will get the picture better.

Buttermilk Brownies

Dawes Staff Members recipes

Sift into bowl:

2.c.sugar

3.c.flour

4 Tbsp. cocoa

In pan bring to boil:

1.c. cold water

1/2 c. oleo (butter)

1/2 c. salad oil

Pour over dry ingredients and beat until creamy.

Add:

1/2 c.Buttermilk

1 tsp. soda

2 eggs

Beat thoroughly.Bake in greased jelly roll pan for 15min.At 400 degrees.

Frosting:

1/2 c.Oleo

1/4 c. Cocoa

1/3 c. Buttermilk and bring to a boil

Add:

1 box sifted powdered sugar

1/2 tsp vanilla

Mix well.

 

Beef Noodle Casserole

By Dawes Staff

1 Tbsp. butter

1 1/2 lbs. ground steak

1 clove garlic

2 cans tomato sauce

1 tsp. sugar

salt and pepper

6 or 8 oz. pkg. of noodles

1/2 pt. sour cream

3 oz. cream cheese with chives

grated cheddar cheese

Melt butter in large pan.Brown meat and garlic.Add tomato sauce,sugar,salt and pepper.Cook 20 min.Cook noodles by pkg. directions.Combine sour cream,cream cheese and chives.In casserole dish alternate layers of meat,cheese and noodles until all are used.Top with cheddar cheese.Bake at 350 degrees until hot and bubbly.Can be made the day before and reheated.Serves 6-8.

Corn Flake Bars

By Lynda Stover

1 c. white sugar

1 c. white syrup

1 c. peanut butter

9 c. corn flakes

Heat sugar and syrup on low heat until sugar is melted.Add peanut butter.Stir until well mixed and pour over corn flakes.Flatten in 9 x 13 pan.Frost.

Fudge Frosting:

1/2 stick butter

1 c. white sugar

1/4 c. cocoa

Put on stove and boil 1 min.Take off, add 1 tsp. vanilla and let set until cool, about 10 min.Add powdered sugar until right to spread (1 1/2 c.)

Best ever cake

Best Ever Cake by Mrs.Smart

  • Yellow cake mix
  • 8oz sour cream
  • 1 cup vegetable oil
  • 1 cup of water
  • 2 eggs
  • Half a bag of chocolate chips
  • small package of instant vanilla pudding
  • Directions-mix in a bowl.preheat oven to 325 degrees.pour batter into greased pan and bake for 30min.

Chocolate Chip Toffee Bars

By Lynda Stover

2 1/3 c. flour

2/3 c. firmly packed light brown sugar

3/4 c. margarine or butter

1 egg slightly beaten

1 c. coarsely chopped nuts

1 (12 oz.) package semi-sweet chocolate chips

1 (14 oz.) can Eagle Brand sweetened condensed milk

1 (10 oz.) package toffee bits

Preheat oven to 250 degrees.In large bowl stir together flour and sugar.Cut in margarine until mixture resembles course crumbs.Add egg, mix well.Stir in 1 1/2 c. chocolate chips and nuts.Reserve 1 1/2 c. mixture.Press remaining crumb mixture onto bottom of 13 x 9 inch greased baking pan.Bake 10 min.Pour Eagle Brand milk evenly over crust.Top with 1 1/2 c. toffee bits.Sprinkle reserved crumbs mixture and remaining 1/2 c. chips over top.Bake 24 to 30 min. or until golden brown.Sprinkle with remaining 1/4 c. toffee bits.Cool completely.Cut into bars.

 

Super Delicious Potatoes

By Sandi Farby

8-10 med. sized potatoes washed cook with jackets,cool and peel the skins away and grate the potato into a large bowl Salt Lightly.

Warm together:1 pt.of half and half 1 stick of butter warm until butter is melted.Pour over grated potatoes.Stir in 1 cup of grated American or 1 cup of cubed Velveeta.Stir together and bake at 350 degrees for 50min.

Can be made ahead and can be frozen.

Spicy Italian Ring

Ingredients by Mrs.Stephans

    • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
    • 1/2 cup well drained roasted red bell peppers (from a jar)
    • 8 slices provolone cheese, halved
    • 1/3 lb deli sliced hot salami
    • 1/4 lb deli sliced ham
    • 1/4 lb deli sliced capocollo
    • 1/2 cup well drained hot pepper rings (from a jar)

 

Steps

1 Heat oven to 375°F (350°F for dark or nonstick cooking sheet).

2 Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)

3 Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.

4 Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.

5 Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Chicken Casserole

Made by Dawes Staff:

2 c. cooked chicken

2 c. cooked rice

1 1/2 c. diced celery

1 chopped onion

4 hard boil eggs,sliced

1/2 c. silvered almonds

2 Tbsp. lemon juice

2 c. mushroom soup {not dilated}

1 c. miracle whip

Combine: put in 9×13 casserole dish.Top with crushed potato chips or buttered baked bread crumbs.Bake at 350 degrees for 1 1/2 hours.

Heather Weiss

Banana Bread

By Dawes staff

1 stick margarine, room temperature

1 c. surgar

3 ripe bananas, mashed

2 eggs

1 c. white flour

1 c. whole wheat flour

1 Tbsp. baking soda

1 Tbsp. vanilla

1/2 c.walnuts,copped

Mix cream,butter,and sugar together.Add eggs and mix thoroughly.Add bananas alternately with dry ingredients.Add vanilla and blend.Add walnuts to batter or put on top of batter.Put in a large greased and floured loaf pan.Bake at 350 degrees for 1 hour.