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February 12, 2018

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The Cookbook Project

October 18, 2016


Dear OCS Family,


We are creating a custom cookbook featuring favorite recipes from our OCS families.  These cookbooks will be professionally published and are sure to be a treasured keepsake for us all.  Money raised will be used for the Teacher Bonus Fund.


Please submit 3-5 of your favorite recipes so you can be represented in our cookbook.  Many recipes from all members will ensure that our cookbook is a success.  We are using Morris Press Cookbook’s web site to easily submit recipes online (instructions below). If you do not have Internet access, our committee can enter them for you.  Submit hard copies of your recipes to Selena Hill (4th grade) or your child’s homeroom teacher. Please include name and contact info if sending a hard copy as sometimes it can be difficult to read handwriting.                              


We anticipate a great demand for our cookbooks and we want to be certain to order enough.  To reserve your copies, please email us at with the number of cookbooks you will be purchasing.  You may also print this slip and return to your child's homeroom teacher.  Cookbooks will be available for $15.


Please submit your recipes online by December 31, 2016 so we can meet our deadline.

Thank you!



To Submit Recipes Online:

  • Go to and click ‘Login.’

  • Enter the User Name: KitchenTreasures.             

  • Enter the password: (rosemary051) and click ‘Submit.’

  • Enter your name and click ‘Continue.’

  • Click ‘Add Recipes’ to begin adding your recipes.


Recipe Writing Tips:

  • When adding recipes, review the “Tips” and use standard abbreviations.

  • Only enter 1 ingredient per ingredient line.

  • List ingredients in order of use in the ingredients list and directions.

  • Include container sizes. For example, (16-oz.) pkg., (24-oz.) can.

  • Write directions in paragraph form, not in steps.

  • Use names of ingredients in the directions, e.g., “Combine flour and sugar.”  DO NOT use statements like, “Combine first three ingredients.”

  • Include temperatures and cooking, chilling, baking, and/or freezing times.

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