Angry Bird Sandwich Recipe

We had a great time creating our own Angry Bird Sandwiches! And a great time eating them!

Ingredients and Tools:

  1. Bagels or English muffins.
  2. Round pre-sliced lunchmeat (approximately the same diameter of the bagels and English muffins).  We used bologna, turkey and pepperoni.
  3. Round thin pre-sliced cheese (approximately the same diameter of the bagels and English muffins).  We used provolone cheese.
  4. Colby and Monterey Jack block cheese.
  5. Round shaped cookie cutter, approximately ¾” in diameter.
  6. Triangle shaped cookie cutter, approximately ¾” in diameter.
  7. Roasted red peppers pre-cut in thin strips.
  8. Fresh spinach, uncooked.
  9. Large platter or plate.
  10. Optional: mayonnaise.


  1. Nest: Spread a thin layer of spinach evenly over the platter or plate for the nest.
  2. Split the bagels and English muffins in half.
  3. Eyes: Using the ¾” round shaped cookie cutter; cut the Colby and Monterey Jack block cheese in circles for the eyes (2 for each sandwich face).
  4. Beak: Using the ¾” triangle shaped cookie cutter; cut the Colby and Monterey jack block cheese in triangles for the beak (1 for each sandwich face).
  5. Creative Accents: Break the pepper strips in different size pieces as desired for accents.  Some of the accents we created were hair, eyebrows, eyeballs, feet, legs, feathers, mustaches, and ears.

Building the Sandwich Face:

  • 1st layer: Place a bagel or English muffin half on top of the spinach platter or plate.
  • 2nd layer: Place 1 to 3 slices of the round lunchmeat on top of the bagel or English muffin half. We used a combination of bologna, turkey and pepperoni.
  • 3rd layer: If desired, place 1 slice of the thin round cheese on top of the lunchmeat.  We used provolone cheese.
  • 4th layer: Place the eyes and beak on top of the lunchmeat/thin cheese. We used Colby and Monterey Jack cheese.
  • 5th layer: If desired, place the pepper strips for creative accents. We made hair, eyebrows, eyeballs, feet, legs, feathers, mustaches, and ears.

Note: We ate our sandwiches after the pictures were taken and they were delicious!

Written by: Austin Green, Stephanie Schoppmann, Dallin Haymore, Julia Schanbacher, and Robert Klag.

Prepared by: Austin Green, Dallin Haymore, Stephanie Shcoppmann, Jeremy Holland, Amy Toner, Kathleen Jones, Nate Carney, Jean Kerr, Terrance Jeffers, and Daniel Frederick II.

Photographed by: Eric Washington

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Ingredients: Pineapple, six Mandarin oranges, three mangos, six kiwis, two jars of Maraschino cherries, coconut flakes, mini marshmallows, and whipped topping.

You can use canned ingredients but we prefer fresh.

Step 1:  Prepare fruits by peeling and slicing into bite sized pieces. It’s best to core the pineapple if using fresh.

Step 2: Put all prepared fruits in a large bowl.

Step 3: Drain & remove stems from Maraschino cherries.

Step 4: Add mini marshmallows to bowl.

Step 5: Mix all ingredients with a spoon.

Step 6: Add whipped topping.

Step 7: Chill in the refrigerator for 30 minutes.

Step 8: Serve and enjoy.

We served it to everyone at Circles Magazine and it was a huge success.

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Two, 2 liter bottles of Cola

2 Cups of Orange Juice

1 Cup of pineapple juice

1/2 Cup of Mango juice

Pineapple (canned or fresh)

Mango (canned or fresh)


  • A day before pour mango juice into ice cube trays and freeze.
  • Mix the Cola in a punch bowl, along with the the orange juice, pineapple juice and mango juice.
  • Slice (if needed) the pineapple and mango and float the fruit on top of the mixture.
  • Add the ice ice cubes from the day before.
  • Serve and enjoy!

Written By: Justin Freeman

Photographed by: Jeremy Holland

Prepared by Justin Freeman and Jeremy Holland

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Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 12


2 cups rolled oats(uncooked)

1 cup creamy peanut butter

3/4 cup honey

1/2 teaspoon ground cinnamon

1 cup tropical dried fruit mix (raisins, dried pineapple, papaya, and banana chips) or other dries fruits of your choice

For the topping:

1 cup powdered sugar

1 teaspoon water


1 – Prepare the energy bars: Stir oats, peanut butter, honey, cinnamon, dried fruit mix, and cashews together in a medium bowl.Line an 8×8-inch baking dish with plastic wrap or parchment paper andpress bar mixture into the pan. Using the back of a spatula, press into a flat, uniform layer. Freeze for 20 minutes.

2 – If desired, with 8 to 10 minutes left to go, remove bar from freezer, and prepare the topping. Mix the powdered sugar and water until there are no lumps. Drizzle the topping mixture over the energy bar pan.

3 – Cut into bars. If using the topping mixture place the energy bar pan back into the freezer for another 5 to 10 minutes. Serve and enjoy!

Written by: Autin Green, Terrance Jeffers, Dallin Hamore, Ylana Dinkins, Nate Carney

Prepared By: Austin Green, Debbie Cernuto, Michelle Freese, Dallin Hamore, Nate Carney, Eric Washington, Terrance Jeffers, Jean Kerr, Dana Caenon

Photographed By: Sandy Eadie, Joey Thomas, Daniel Romero, Stacey Foster

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Ingriedients for your use


1/4 cup unsalted butter

1/3 cup light brown sugar

1/4 cup honey

2 cup quick-coat oats(do not use old-fashioned whole-rolled oats; too large and bars will not hold together)

1 cup Rice Crispies cereal(or similair generic)

1 cup tropical dried fruit medley, diced into small pieces(pinapple, mangos, and bannas)


Line an 8×8-inch pan with parchment paper set aside.

In a large bowl, add the oats, Rice Krispies, dried fruit and salt. Stir to combine and set aside.

In a separate large microwave-save bowl, add the butter, brown sugar, and honey. Heat in microwave for 30 seconds, or until butter has melted and ingredients can be whisked smooth.

Return bowl to microwave and heat on high power for 1 minute. Stop and whisk.

Mixture should be bubbling to ensure that the bars hold together upon cooling. If yours isn’t bubbling return bowl to microwave and heat for another 30 to 60 seconds, or until bubbling.

Add the oats, Rice Krispies, dried fruit, mixture to the bubblin sugar mixture and stir to combine.

Turn mixture out into prepared pan, hard packing it with a spatula so form an even, smooth, flat layer Make sure to really press it down firmly and compactly.

Freeze for about 10 minutes, or untill bars have set(not frozen), and slice into bars. We have tried storing the bars at room temp for longer than a few hours.

Written by: Austin Green, Michelle Frese, Cassie Hitchcock, Eric Washington, Nathaniel Carney, Dallin Haymore, Justin Freeman

Prepared by: Michelle Frese, Dana Caenan, Jean Kerr, Dallin Haymore, Sondra Roehr, Austin Green, Debbie Cernuto

Photographed by: Joey Thomas

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8 cups miniature marshmallows, divided.

1/4 cup (1/2 stick) butter.

1 3/4 cup (11.5 oz package) milk chocolate chips.

1/4 teaspoon salt.

9 (about 2 cups) graham crackers broken into 1/2 inch piece. Variation: cinnamon flavor graham crackers.

nonstick cooking spray.

8-9 inch square baking pan.


Line 8×9 inch square baking with foil. Spray foil with nonstick cooking spray.

Heat 6 cups of miniature marshmallows, butter and salt in large bowl. Microwave on medium heat for 2 to 3 minutes, stirring after 90 seconds. Remove from microwave and add milk chocolate chips and stir until melted.

Working quickly, stir in graham cracker pieces, spread mixture into prepared baking pan with greased spatula pressing down lightly. Then evenly sprinkle remaining marshmallows on top of mixture.

Cool 2 hours or until set. Cut into square with serrated knife.

Written By: Sandra Eadie

Photographed By: Amy Toner and Austin Green

Prepared By: Julia Schanbacher, Stephanie Schoppmann, Dallin Haymore, Dana Caenen, Jean Kerr, Terrance Jeffers, Heidi Pearson, Elizabeth Suarez

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1 box red velvet cake mix (baked according to package instructions and cooled completely)

2/3 cup vanilla frosting

4 cups white chocolate chips, divided

4 teaspoons oil, divided

1/4 cup sprinkles(blue)

1/2 cup sprinkles(red)


1 – In a large bowl, crumble the cake into fine, uniform crumbs. Add the vanilla frosting and mix thoroughly.

2 – Scoop about 2 tablespoons of the cake mixture at a time and roll into balls. You should have 35 balls total. Refrigerate for 1 hour.

3 – Working with half of the white chocolate chips and half of the oil at a time so the mixture stays melted, combine in a medium bowl and microwave on medium heat in 30 second intervals until melted for about 2 minutes. Stir until smooth.

4 – Making the blue cake pops: Working in batches of 3, dip 9 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off. Sprinkle the pops with blue sprinkles and refrigerate for 1 hour. Place the cake pop 3 x 3 in upper left corner of the serving platter.

5 – Making the red pops: Working in batches of 3, dip 15 cake pops in the melted white chocolate, using spoon to help coat. Let the excess drip off. Sprinkle the pops with red sprinkles and refrigerate for 1 hour. Place the red pops in alternating rows with the white pops depicting the American flag as shown in the picture.

6 – Making the white cake pops: Working in batches of 3, dip the remaining 11 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off and refrigerate for 1 hour. Place the white pops in alternating rows with the red pops depicting the American flag as shown in the picture.

Written by: Eric Washington

Photography by: Jeremy Holland and Eric Washington

Prepared by: Heidi Pearson, Dallin Haymore, Terrance Jeffers, Nathaniel Carney, Briana Brooks, Caenen, Nathan Moench.

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The Circles team went to Delices Gourmands French Bakery. The Bakery is wall to wall with Viennoiseries like Croissants, turnovers, muffins, and scones. They also have cakes, breads, and other goodies like brownies cookies and macarons. The price is midrange and can fit into any budget, you can get a snack for your sweet tooth or a full savory meal if you wish . It was a fun and exciting experience for us to go and try some of their food and we highly recommend you to go and try some of their amazing food too. It has a great atomosphere to be able to talk because of the quiet and peaceful feel. You can hire them for catering and special events,just give them 72-hour notice.

Address: 3620 West Sahara Ave. W2 Las Vegas NV 89102 Phone: 702-331-2526 Email: Store Hours: Monday to Friday 7:00am- to 6:00pm Saturday 8:00am- to 6:00pm Sunday 8:00am to 4:00pm

Photos and Article by: Michelle Frese, Sandra Eadie Leslie Hills, Cassandra Hitchcock
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The Banana Boats are a famous traditional recipe treat that was made by the social networking service company in Seattle, Washington in 1997 by one of the of the most professional bakers and by one of the greatest recipe makers in history. Originally the banana boat was made with chocolate and marshmallows with the banana but there are other ingredients to make the banana boat more fun and creative. Like instead of marshmallows with the chocolate it can be whipped cream and chocolate or any other kind of other toppings with it. The banana boats were also a magnificent treat to eat and very easy to make with only 3 ingredients. Also people of all ages kids and grownups can make the banana boat in their own way.



Cool Whip


Chocolate chips

1 – Split the middle of the banana from top to bottom very slowly not all the way but only till the banana is cut wide open enough so then the toppings can be put in the middle from top to bottom.

2 – Spoon the cool whip into the slit of the banana boat.

3 – Last comes use the chocolate chips, sprinkle them on top of the whipped cream banana with a spoon or by hand, then and only then the banana boat is done and ready to be tasted.

Written By: Joshua Filippo

Photographed By Sandra Eadie and Leslie Hills

Prepared By: Dallin Haymore, Dana Caenen, Deborah Cernuto,Jennifer “Eden” Cornstuble, Terrence Jeffers, Jean Kerr, Julia Schanbacher, Amy Toner

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  • Written By Austin Green
  • What You Need
  • 2 pkg. (8oz. each) PHILADELPHIA Cream Cheese, softend
  • 1/3 cup sugar
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1 ready-to-use graham cracker crumb crust(6 oz.)
  • 2 cups fresh straweberries, halved
  • 1/3 cup blueberries
Recipe: Dallin Haymore and Cassie Hitchcock

DIRECTIONS: 1. Beat cream cheese and sugar in large bowl with mixer until well blended. Whisk in COOL WHIP. 2. Spoon the mixture into the crust. 3. Refrigerate 3 hours or until set. Arrange berries on cheesecake to resemble flag.

Looking for a reduced-fat version of this summertime favorite? Save 10g of total fat, including 6g of saturated fat, and 90 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, COOL WHIP Lite Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.

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