Red Lobster Biscuits - Sierra, Hannah, Austin, Andrew

Ingredients

• 2 cups Bisquick baking mix
• 1/2 cup cold water
• 3/4 cup shredded sharp cheddar cheese
• 1/4 cup butter
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon italian seasoning

Directions

1. Heat oven to 450.
2. Combine baking mix, water and grated cheese in a bowl.
3. Roll out on a lightly floured surface, until 1 inch thick.
4. Cut biscuits, and place on an ungreased pan.
5. Melt butter and spices together.
6. Brush the biscuits with the butter and bake for 8 to 10 minutes.

Fruit Pizza - Tyler & Nicole

Ingredients

1

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1

package (8 oz) cream cheese, softened

1/3

cup sugar

1/2

teaspoon vanilla

2

kiwifruit, peeled, halved lengthwise and sliced

1

cup halved or quartered fresh strawberries

1

cup fresh or frozen blueberries

1/2

cup apple jelly

Directions

1Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

2In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

Ham and Rice Salad - Jessica, Harley, Kilee

Ingredients:

• 1 1/4 cups cooked brown rice, chilled
• 1/2 cup coarsely chopped fresh spinach
• 1/2 cup coarsely chopped, reduced-sodium ham (about 2 oz.)
• 2 tablespoons sliced green onion
• 2 tablespoons chopped celery
• 6 grape tomatoes, halved
• 2 tablespoons reduced-fat Italian vinaigrette salad dressing or reduced-fat Greek vinaigrette salad dressing

Directions:

1. In medium bowl toss together rice, spinach, ham, green onion, celery and tomatoes. Drizzle with Italian salad dressing. Toss until combined. Serve immediately.

Total Time:10

Olive Garden Salad - Logan, Kolten, Elena

Ingredients

For the dressing:

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning

For the salad:

1 10 -ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Directions

Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.

Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.

Peanut Butter Bars - Cheyenne & Emma

INGREDIENTS:

1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups confectioners' sugar

1 cup peanut butter 1 1/2 cups semisweet chocolate chips 4 tablespoons peanut butter

DIRECTIONS:

1.	In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2.	In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Pizza - Courtney & Solomon

Ingredients:
Pizza Cheese
Pepperoni
Sausage
Boboli Crust
Pizza Sauce

Directions:
Put sauce on crust. Arrange toppings and then top with cheese.
Bake at 350° for 12 minutes.

Chicken Noodle Soup - Navin & Edwin

1

tablespoon olive or vegetable oil

2

cloves garlic, finely chopped

8

medium green onions, sliced (1/2 cup)

2

medium carrots, chopped (1 cup)

2

cups cubed cooked chicken

2

cups uncooked egg noodles (4 oz)

1

tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1/4

teaspoon pepper

1

dried bay leaf

5 1/4

cups Progresso™ chicken broth (from two 32-oz cartons)

• In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.