Miranda, Claire and Tori Group Presentation

Miranda, Claire and Tori served: Cheese Bread and a Caesar Salad for the appetizer,  Roy Rogers was the beverage, Chicken Alfredo for the main dish and White Chocolate Cheesecake for the dessert.

Nicci, Stepanie & Jennifer Group Presentation

Nicci, Stephanie and Jennifer served: Teddy Grahams with Key Lime Dip as the appetizer, Shirley Temples for the beverage, Chicken Enchiladas for the main dish and Fried Ice Cream for dessert.

Chicken Satay with Veggies - Roberto & Jennifer

Ingredients:
Marinade:
1 T. milk
1 T. brown sugar
2 T. soy sauce
2 cloves garlic, chopped
1 t. cumin
1 lemon, juiced

Sauce:
1/4 c. peanut butter
1 lemon, juiced
1/4 t. red pepper flakes
1 T. hot curry paste
3 T. soy sauce
1 T. milk
1/2 c. water

Vegetables & Chicken:
16 oz. chicken breast, diced into 3/4 inch cubes
1 T. peanut oil
2 c. carrots, shredded
1 onion, sliced
1 c. mushrooms, sliced
1 c. broccoli florets
1 c. sugar snap peas
1 red bell pepper, sliced

Directions:
Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight. Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator and stir fry in 1 T. of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat mixture for 1-2 minutes or until the chicken is hot.

Chip Dip (Goop) - Tori & Brittany

Ingredients:
1 c. heavy whipping cream
1 block velveeta cheese
2 lbs. ground beef
16 oz. salsa
1/2 can chili w/o beans
Tortilla chips

Directions:
1. Cook the ground beef, drain grease.
2. Melt the cheese with the beef.
3. Add salsa, chili and mix thoroughly.
4. Add whipping cream.

Serve with tortilla chips.

Pasta with Garlic & Oil - Tori, Miranda & Claire

Ingredients:
1 pound pasta
salt
1/2 c. extra virgin olive oil
4-6 garlic cloves, peeled & chopped
1/2 c. chopped fresh parsley
freshly ground pepper

Directions:
1. While the pasta is cooking, heat the oil and garlic over medium heat in a heavy saucepan until the garlic begins to turn pale gold.
2. Remove the pan from the heat and add 3/4 of the parsley. Salt and pepper to taste
3. Drain the pasta and combine with the sauce in a separate bowl and toss until all the spaghetti is coated.

Lemon Pepper Chicken with Parmesan Potatoes - Stephanie & Nicci

Ingredients:
For Chicken:
10 t. butter
1 t. ground black pepper, divided
5 skinless, boneless chicken breast half
5 T. fresh lemon juice

For Potatoes:
1 stick butter
5 potatotes
1 bag parmesan cheese
salt and pepper to taste

Directions:
1. Melt butter in a small skillet. Pepper the skillet with 1/2 t. of the pepper, then lay the chicken breasts onto the pepper. Squeeze 2 1/2 fresh lemon juice onto the chicken, then season with the remaining pepper.
2. Saute chicken breasts for about 5-7 minutes, then turn to the other side, squeeze rest of the lemon juice onto the other side and saute for another 5-7 minutes (or until chicken is cooked through and juices run clear).
3. While doing step 2, cut potatoes and put them in the microwave for 15-20 minutes, or until soft.
      a. Marinate in butter, salt, and pepper until coated.
      b. Toss in parmesan cheese and add to sprayed pan.

Melted Snowmen Oreo Balls - Nicci & Jennifer

Ingredients:
1 (8oz) package cream cheese, softened
51 OREO Cookies
16 oz. white chocolate, melted
2-3 decorating gels

Directions:
1. Mix cream cheese and 36 OREO crushed cookie until well blended.
2. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate.
3. Place remaining cookies on waxed paper-covered rimmed baking sheet and place chocolate balls on cookies. Tap cookies on baking sheet several times to allow excess chocolate to pool onto tops of cookies. Decorate with gels to resemble snowmen.
4. Refrigerate 1 hour or until firm.

Monkey Bread - Stephanie & Roberto

Ingredients:
1/2 c. butter
3 cans buttermilk biscuits
1 c. brown sugar
1 c. white sugar
2 t. cinnamon

Directions:
1. Melt 2 sticks of butter.
2. Cut up 3 cans of biscuits into small pieces.
3. Mix brown sugar and white sugar together, set aside.
4. Dip biscuits into butter, then in sugar mixture and place in greased muffin tins up to half full. DO NOT pack.
5. Bake until golden brown and almost caramelized. 350º in a greased bundt pan for 30-35 minutes.

Lemon Chicken - Roan & Seth

Ingredients:

4 skinned and boned chicken breasts

1 t. salt

½ t. pepper

1/3 c. flour

4 T butter, divided

2 T. olive oil, divided

¼ c. chicken broth

¼ c. lemon juice

 8 lemon slices

¼ c. chopped fresh flat-leaf parsley

Garnish: lemon slices

Directions:

1.     Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2.     Melt 1 T. butter with  T. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 T. butter and remaining olive oil and chicken.

3.     Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

4.     Remove skillet from heat; add parsley and remaining 2 T butter, and stir until butter melts. Pour sauce over chicken. Serve immediately.

Apple & Cherry Danish - Stephanie, Jennifer, Tori

Ingredients:

2 c. butter, softened

2/3 c. flour

2 ½ c. milk

½ c. white sugar

2 T. salt

4 ½ t. active dry yeast

8 c. flour

2 eggs

1 t. lemon extract

1 t. almond extract

Directions:

1.     In a medium bowl, cream together the butter and 2/3 c. flour. Divided into 2 equal parts, and roll each half between 2 piece of waxed paper into a 6 X 12 inch sheet. Refrigerate.

2.     In a large bowl, mix together the dry yeast and 3 c. of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 º or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extract. Stir for 3 minutes. Knead in the reaming flour ½ c. at a time until the dough is firm and pliable. Set aside to rest until double in size.

3.     Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20 X 12  inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.

4.     Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.

5.     To make danishes, roll the dough out to ¼ inch thickness. The dough can be cut into squares, with a filling place in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet and let rise until double. Preheat the over to 450º. Danishes can be brushed with egg white for a shiny finish.

6.     Bake for 8-10 minutes in the preheated oven or until the bottoms are golden brown.

Soba Bowls w/Tea Poached Salmon - Roberto & Nicci

Ingredients:

1 lb. skin-on salmon fillet

3 T. toasted sesame oil

2 T. tahini

2 T. honey

1 lime, juiced and zested

3 T. soy sauce

2 inch piece of fresh ginger, peeled and finely grated

1 bunch broccoli

2 T. extra virgin olive oil

1 clove of garlic, minced

sea salt, to taste

1 T. black peppercorns

3 bags green tea

½ c. mirin

1 pkg. soba noodles

4 green onions, thinly sliced

½ c. roughly chopped cilantro

¼ c. sesame seeds

Directions:

1.     Preheat over to 425º

2.     Whisk together the sesame oil, tahini, honey, lime juice, lime zest, and ginger in a small bowl, until you have a smooth sauce.

3.     Trim the broccoli, cutting the bunch into bite-sized florets. Throw out any large, woodsy stalks. Toss the broccoli, garlic, olive oil and salt in a bowl. Transfer broccoli to a rimmed baking sheet and roast for 15 minutes.

4.     Add 1 cup water to a medium saucepan and bring to a gentle simmer. Turn the heat down to low. Add the teabags and peppercorns. Once the water has been infused  with the tea (about 3 minutes) remove the tea bags and add the mirin to the poaching liquid.

5.     Slip the salmon, skin side down, into the poaching liquid. Cover the saucepan and cook the salmon for about 8-10 minutes, or until it is just barely cooked through.

6.     Transfer the salmon to a plate and use a fork to flake it into bite-sized pieces. Keep warm while you prepare the soba noodles.

7.     Bring a large pot of salted water to a boil. Add soba noodles and cook according to the package instructions (about 6 minutes). Drain noodles and add them to a large bowl.

8.     Add broccoli, green onion and about half of the cilantro to the noodles and toss. Pour in the dressing and toss to coat.

9.     Divide noodles among bowls, top with salmon, sprinkle with cilantro and sesame seeds. Serve warm.

Chicken Alfredo Pizza - Spencer, Claire & Miranda

Ingredients:

Pizza Dough:

½ c. warm water

1 t. sugar

3 t. yeast

2 T canola oil

1 dash salt

¾ c. flour

½ c. whole wheat flour

2 T. ground flax seeds

Alfredo Sauce:

3 T margaine

3 T. flour

1 t. crushed garlic

¾ c. milk

1 dash cayenne pepper

½ t. cumin

1 t. onion powder

½ t. pepper

1 dash salt

Pizza Toppings:

1 cup cooked chicken

4 diced mushrooms

1 diced sweet onion

¼ diced green peppers

¼ diced red peppers

½ c. diced pineapple (optional)

1 c. grated mozzarella cheese

1 c. grated cheddar cheese

Directions:

1.     Preheat oven to 425º

2.      Pizza Dough First Step: Dissolve sugar in warm water and sprinkle yeast over top; set aside for 10 minutes.

3.     Alfredo Sauce: Melt margarine in a saucepan and add crushed garlic. Stir in milk, starting with a little to make certain there are no lumps, and then add the remainder. Stir until it begins to thicken and then add the cayenne pepper, cumin, onion powder and salt and pepper. Remove from heat; set aside.

4.     Pizza Dough Second Step: Stir in salt and oil to yeast mixture. Stir in ¾ cup flour, and then stir in ½ cup of whole wheat flour and ground flax seed and work into a ball. If the dough feels sticky, add a small amount of white flour; set aside.

5.     Toppings Step One: Saute vegetables and diced cooked chicken in 1 t. canola oil.

6.     Pizza Dough Third Step: Spray with cooking spray and coat with 1-2 t. oil. With palm of hand, work pizza dough to cover pizza pan and about ½ inch beyond the pan.

7.     Toppings Step Two: Pour thicken sauce over dough, then sautéed vegetables and chicken. Add pineapple. Turn the outer edge of the pizza dough over the toppings )about ½ to 1 inch over). This will prevent the sauce from spilling into the oven and also will give the dough a stuffed effect. Mix the grated cheeses and put on top.

8.     Put in oven and immediately turn down the temperature to 400º.

9.     Bake for 15 minutes, and then if you are able, remove pizza from pan and continue to cook for 10 minutes. Remove pizza from oven and let stand for 5 minute

Buffalo Wings - Brittany, Spencer & Seth

Ingredients:Bone-in chicken wings
chicken breading
spicy buffalo sauce
oil to fry in

Directions:
Dip chicken into chicken breading. Fry in heated oil until chicken is cooked through. Serve with spicy buffalo sauce and ranch.

Dessert Crepes - Tori, Miranda & Claire

Ingredients:4 eggs, lightly beaten
1 1/3 cups milk
2 T. butter, melted
1 cup flour
2 T white sugar
1/2 t. salt

Directions:
1. In a large bowl,which together eggs, milk, melted butter, flour, sugar and salt until smooth.
2. Heat a medium sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Kit Kat Cake - Nicci & Roberto

Ingredients:
Cake:
one 18.25 oz. box of chocolate cake mix
1 c. flour
1 c. granulated sugar
3/4 t. salt
1 1/3 c. water
2 T. vegetable oil
1 t. vanilla
1 c. sour cream
4 large eggs

Chocolate Buttercream Frosting:
1/2 c. butter, at room temperature
3 oz. cream cheese, at room temperature
1 lb. powdered sugar, sifted
1/4 c. milk
1 t. vanilla
1 c. dark chocolate chips

Decor:
three 4.5 oz. Giant Kit Kat Bars (you'll need 36 Kit Kat sticks total)
one 12.6 oz. bag M&M's

Directions:
1. Preheat oven to 325º. Grease and flour two 9 inch round cake pans and line a cupcake pan with 6 liners.
2. In a large owl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Scoop the batter into 6 cupcake liner 3/4-full. Divide the remaining batter into the prepared round pans. Bake the cupcakes for about 25 minutes, and bake the cake rounds about 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then remove the cake layers to a wire rack to cool completely
4. when the cake is cool, you're ready to assemble. Place one layer on a serving plate, and tuck strips of waxed paper underneath the sides of the cake.
5. Prepare the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.
6. Frost the 1st layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too. Stick Kit Kat's to the sides of the cake, leaving a very small space in between each Kit Kat (1/4 inch). Wrap a bow around the cake, securing the Kit Kat's. Fill the top of the cake with M&M's. Pull out the strips of waved paper and discard. Use any extra frosting to frost your 6 extra cupcakes.
7. If you refrigerate the cake for a couple of hours or so, it will be much easier to cut and serve.

Bruschetta - Stephanie & Jennifer

Ingredients:
1 T salt
1 T pepper
1 T sugar
2 T basil (preferably fresh)
1/8 T minced garlic
2 large chopped tomatoes
1/2 c. extra virgin olive oil

Directions:
First, remove the juice and seeds from the inside of the tomatoes. It will be juicy enough with the olive oil. Chop the tomatoes, set aside. Mix salt, pepper, sugar, basil, garlic, and extra virgin olive oil. Pour the mixture over the tomatoes.

Toss the tomatoes to make sure they are all coated, and let stand in the refrigerator for at least 1 hour to let the flavors blend.

This is great to go on Italian breads, including garlic bread. It's wonderful with some Parmesan or mozzarella cheese sprinkled on top.

Bruschetta is a great appetizer or side dish to go along with all of your italian favorites.

Ice Cream Cake - Roan & Seth

Ingredients:
1 10oz. bag candy coated chocolate or peanut butter pieces, coarsely chopped

12 Ice Cream Sandwiches
1 6.5 oz. white or chocolate aerosol whipped cream

Directions:
1. Place candy piece in plastic bag and strike with heavy spoon to coarsely chop
2. Place 4 ice cream sandwiches, long sides touching on a flat serving plate. Squirt an even layer or whipped cream over top, making sure whipped cream extends to outside edges for best appearance.
3. Sprinkle 1/3 cup chipped candy pieces on whipped cream.
4. Repeat layers twice. Garnish top as desired.
5. Freeze 3 hours or until firm. Cut with serrated knife.

Chicken Cacciatore - Nicci & Tori & Stephanie

Ingredients:extra virgin olive oil
1/4 lb. thickly sliced bacon
1/2 c. flour
1 T Dried Italian herb seasoning
1 T. red pepper flakes
6 chicken thighs with skin and bone
1 small green bell pepper, chopped
1 small sweet onion, diced
1 lb. baby portobello mushrooms, sliced
1/2 c. chopped fresh basil
3 T tomato paste
1 28oz. can diced tomatoes with juice
1/2 c. dry red wine or more to taste
1 T cornstarch (optional)
2 T water (optional)
1 16 oz. package rigatoni pasta
freshly shredded Parmesan cheese to taste
salt and pepper to taste

Directions:
1. Heat the olive oil in a large nonstick skillet over medium heat, and cook and stir the bacon until it beings to turn dark brown, 5 to 8 minutes. Remove the bacon pieces from the skillet with a slotted spoon and set aside.
2. Mix the flour, italian seasoning, and red pepper flakes in a shallow bowl.
3. Press the chicken thighs into the flour mixture, tapping off any loose flour.
4. Brown the chicken thighs in the skillet with the oil and bacon drippings, 8 to 10 minutes per side. Transfer the chicken thighs to a platter and keep warm.
5. Cook and stir the green bell pepper, sweet onion and portobello mushrooms in the same skillet until the onion turns translucent about 8 minutes.
6. Stir the basil, garlic, tomato paste, diced tomatoes with their juice, and red wine into the sauce.
7. Bring the sauce to a boil, and return the chicken and bacon to the sauce. If sauce does not almost cover the chicken pieces, mix in more dry red wine.
8. Reduce heat to low, and simmer the chicken and sauce until the chicken thighs are tender and no longer pink inside, 35 to 50 minutes.
9. If you prefer a thicker sauce, whisk cornstarch with water and 1 T. of the sauce and stir the mixture into the skillet until thickened.
10.  About 15 minutes before serving time, bring  a large pot of lightly salted water and bring to a boil.
11. Stir in the rigatoni and return to a boil. Cook uncovered over medium heat, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 1 minutes, drain.
12. To serve, transfer the cooked rigatoni to a large platter and top with the chicken thighs.
13. Generously ladle sauce over the chicken and pasta, and sprinkle the dish with parmesan cheese, salt, and pepper. Serve any extra sauce on the side.

Taco Quesadilla Pizza - Roberto & Jennifer

Ingredients:
1/2 lb ground beef
1/2 store bought packet
1/4 c water
4 (8 inch) tortillas
2 cups cheddar cheese, shredded
1/2 c. refried beans
3/4 c salsa
1 tomato
2 T black olives, sliced
4 green onions, sliced

Directions:
1. Brown the meat in a pan over medium heat, drain the excess grease, mix in seasoning and water and simmer until most of the liquid is gone, about 10 minutes.
2. Sprinkle 1 cup of the cheese evenly over two tortillas followed by the meat and the 1/4 cup of the salsa.
3. Spread the refried beans over the remaining two tortillas and place them on top of the meat covered ones with the bean sides down.
4. Place one of the taco quesadillas in a large pan and grill it over medium heat until the cheese has melted and the tortillas are lightly golden brown, about 2-4 minutes per side.
5.Place the taco quesadilla on a large baking sheet and repeat for the remaining taco quesadilla.
6. Spread the reamining salsa over the tops of the taco quesadillas, sprinkle on the cheese, black olives and green onions.
7. Broil in a preheated oven until the cheese has melted, about 2 minjtes.

Spaghetti Chicken Parmesan - Miranda & Claire

Ingredients:
Sauce:
1 15oz. can diced tomatoes
1 15 oz. can tomato sauce
1 oz. can tomato paste
2 T. sugar
1/2 t. basil
1/2 t. oregano
1/2 t. black pepper
1/2 t. salt
1 t. crushed red pepper flakes

Chicken Parmesan:
4 boneless chicken breast halves
salt and pepper
1/2 c. italian breadcrumbs
1 egg, beaten
2 cups spaghetti sauce
4 slices mozzarella cheese
1 t. grated parmesan cheese

Directions:
Sauce:
1. Throw it all in a sauce pan, stir, simmer, cover and continue to simmer for 20-30 minutes.
2. Season again to taste.

Chicken Parmesan:
1. Pound chicken to flatten.
2. Salt and pepper to taste
3. Dip chicken in egg, then in bread crumbs
4. Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
5. Remove from skillet
6. To skillet add spaghetti sauce
7. Heat thoroughly
8. Add chicken
9. Place slices of mozzarella on top of chicken
10. Cover and cook until cheese is melted
12. Serve with a side of spahetti

Chicken Alfredo - Spencer & Brittany

Ingredients:
1/2 c. parmesan cheese, grated
3/4 c. heavy cream
2 lbs. boneless chicken breast
4 T. oil
1/4 c. butter
1 lb. fettuccine

Directions:
1. Heat oil in a 10 inch skillet.
2. Cut chicken into small strips, add salt and pepper. Cook on medium heat until cooked through.
3. In a sauce pan, melt butter, then add cream and Parmesan.
4. Cook over low heat, stirring constantly. Don't boil.
5. Mix chicken and Alfredo sauce together.
6. Cook fettuccine in 3 quarts boiling water. Drain, pour sauce and chicken over noodles.

Chicken Stir Fry - Nicci & Jennifer

Ingredients:
2 c. white rice
4 c. water
2/3 c. soy sauce
1/4 c. brown sugar
1 T cornstarch
1 T. minced fresh ginger
1 T. minced garlic
1/4 t. read pepper flakes
 3 skinless, boneless chicken breast halves, thinly sliced
1 T. sesame oil
1 green bell pepper, cut into matchsticks
1 (8oz) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 c. sliced carrots
1 onion, cut into large chunks
1 T. sesame oil

Directions:
1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
2. Combine soy sauce, brown sugar, and cornstarch in a small bowl; stir until smooth. Mix ginger, garlic and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
3. Heat 1 T. sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
4. Remove chicken from marinade, reserving liquid. Heat 1 T. sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Rolo Cheesecake Bars - Brittany & Miranda

Ingredients:
For the crust:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 T. butter, melted

For the cheesecake:
1 8oz. package cream cheese, room temperature
1/3 c. caramel sauce
1/3 c. sugar
1 egg
1 1/2 t. vanilla
1 1/2 c. mini rolos

For the chocolate ganache:
8 oz. dark chocolate
2 T. butter
1/4 c. caramel sauce

Directions:
For the Crust:
1. Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
2. Bake in a preheated 350º oven until lightly golden brown, about 8-10 minutes and set aside.

For the Cheesecake:
3. Cream the cream cheese, mix in the caramel sauce followed by the sugar, the egg, the vanilla and the mini rolos and pour the mixture into the baking pan.
4. Bake in a preheated 350º oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.

For the Chocolate Ganache:
5. Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.

Sweet N Salty white Chocolate Graham Cracker Bars - Roberto & Stephanie

 Ingredients:13 graham crackers
1 bag (8 oz) toffee bits
1 1/2 c. coarsely chopped toasted natural almonds
1/2 c. sugar
1 c. butter
3/4 c. bittersweet chocolate, chopped, or chocolate chips
3/4 t. coarse salt

Directions:
1. Preheat oven to 350º. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
2. In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes.  Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinke chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2 inch squares. Let cool completely on sheet on a wire rack.

Sausage Gravy & Biscuits - Spencer & Roan

Ingredients:
2 c. milk
1 lb. sausage
1/4 c. flour
salt and pepper, to taste
8 prepared biscuits

Directions:
Brown sausage. Drain any fat. Add the flour until dissolved. Slowly add the milk. Cook until thick. Serve over prepared biscuits.

Strawberry Nutella Muffins - Claire & Tori

Ingredients:
 1 1/2 c. flour
1/2 t. salt
2 t. baking powder
1/2 c. sugar
1/4 c. canola oil
1 large egg
1/3 c. buttermilk
1 t. vanilla
1 c. chopped fresh strawberries
1/3 c. Nutella
Turbinado sugar, for spinkling on top of muffins

Directions:
1. Preheat oven to 350º. Line muffin tin with paper. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar.
3. In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.
4. Incorporate the wet ingredients into the flour mixture. Add slowly and gently stir, you don't want to over mix. the batter will be thick. Carefully fold in the strawberries.
5. Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle eah muffin with turbinado sugar.
7. Bake muffins for 17-20 minutes or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Making Hamburgers - Ross

White Chocolate Cheesecake - Roberto Individual Presentation

Crust:
2 cups graham cracker crumbs
1 cup slivered almond
1/4 cup butter, melted

Filling:
10 oz. white chocolate
4 (8oz) packages cream cheese, softened
1/2 c. sugar plus 2 T.
4 eggs
2 egg yolks
2T. flour
1 T vanilla
2 pts raspberries or 2 pts. strawberries, rinsed

Directions:
1. Make crust: in processor, blend crumbs and almonds until almonds are ground fine.
2. Add butter and combine well.
3. Press into bottom and 2/3s up sides of 10 inch springform pan.
4. Preheat oven to 300º.
5. Make Filling: Melt chocolate; stir until smooth.
6. In a large owl, beat cream cheese until light and fluffy.
7. Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.
8. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.
9. Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.
10. Let the cheesecake cool and then chill it, covered loosely, overnight.

Sugar Cookie Cupcakes - Claire Individual Presentation

Ingredients:
2 sticks butter
3 cups sugar
1/2 t. salt
1 egg
1 1/3 c. milk
2 t. vanilla
3 cups flour
3 t. baking powder

Directions:
Preheat oven to 350º. Grease and flour a 12 cup muffin pan or use muffin liners.
In a large bowl, beat utter, sugar and salt until well mixed. Add egg, milk, and vanilla. Mix well. Add flour 1 cup at a time, mixing after each cup. Mix in baking powder.
Pour 1/4 cup of the mixture into each muffin cup. Bake for 25 minutes. Let cool for 10 minutes. Frost with sugar cookie icing.

Wacky Cake w/butter cream frosting - Stephanie Individual Presentation

Ingredients for Cake:
2 1/2 c. flour
1 1/2 c. sugar
4 1/2 T cocoa
3/4 t. salt
1 1/2 t. baking soda
1 1/2 t. vinegar
1 1/2 t. vinegar
1/2 c. plus 1 T oil or melted shortening
1 1/2 c. cold water

Directions for Cake:
Mix dry ingredients in 13 X 9 inch cake pan. Add vinegar, vanilla, and oil in center, pour cold water over entire mixture. Blend well. Bake at 325º for 30-35 minutes.

Ingredients for Frosting:
1 stick butter
1 c. evaporated milk
2 c. sugar

Directions for frosting:
Boil & stir till soft ball stage (235º). Boil 1 min. longer. Put pan in 2 inches of water in sink. Beat in 1 t. of vanilla til gloss is gone.

Candy Sushi Rolls - Nicci Individual Presentation

Ingredients:
4 T. butter
4 c. miniature marshmallows
6 c. crispy rice cereal
3 bags sour gummy worms
2 boxes Fruit Roll Ups
1 bag Sour Patch Kids
2 containers Airheads Xtremes Sweetly Sour Belts
4 bags Swedish Fish gummy candies

Directions:
1. Prepare a 12X17" baking sheet by lining it with waxed paper and spraying the paper with nonstick cooking spray.
2. Place 2 T butter in a large microwave-safe bowl, and microwave until melted, about 45 seconds.
3. Add 2 c. miniature marshmallows to the bowl, and microwave until the marshmallows are completely melted, about 1 minute, stirring every 30 seconds. Stir the mixture until it is completely smooth.
4. Add 3 c. rice cereal and stir until completely coated. Immediately pour mixture out onto the prepared baking sheet. Spray your hands with nonstick cooking spray, and begin to press the candy into the sheet in a thin layer. Begin working from the edge of the shorter side of the sheet. The mixture will only cover approximately half of the baking sheet.
5. With the short side of the baking sheet nearest you, pace a pair of gummy worms or sour patch kids an inch from the edge. Place another pair directly below, and repeat until you have a line of worms stretching across the baking sheet.
6. Using the waxed paper to help you, roll the cereal mixture around the gummy worms or sour patch kids, pressing firmly to make a tight roll. take a large sharp knife and cut the log away from the rest of the mixture. Place it off to the side, and repeat the worms/sour patch kids/rolling/cutting procedure for the remainder of the cereal.
7. Slice the logs into 1 inch rounds. Wrap each round in a strip of Fruit Roll Ups or the Airheads.
8. to make the fish-topped "nigiri", repeat steps 1-4 to make the rice candy base, but do not press the rice mixture as thinly. It should be about 3/4 inch thick once pressed into the baking sheet.
9. Cut the rice mixture into rectangles about 3/4 inch by 1.5 inches. Place a candy fish on top of each rectangle, and wrap a 1/2 inch strip of Fruit Roll Up around the entire package.

These candies are best eaten the day they are made, as the fruit wrapping gets sticky if left overnight. Alternately, you can prepare them up until the final step, and wrap them once you are ready to eat them.

Fudgie Scotch Squares - Jennifer Individual Presentation

Ingredients:1 1/2 c. graham cracker crumbs
1 can of  condensed milk
1 pkg. semi sweet chocolate morsels
1 pkg. butterscotch morsels

Directions:
Mix well, press into very well greased 9 inch square pan. Bake at 350º for 30 min.

Mongolian Beef - Roberto, Stephanie, Roan

Ingredients:
1 lb. flank steak
1/4 c. cornstarch
2 T. canola oil
1 red bell pepper, cut into chunks
1 cup snow peas
1 cup broccoli tops
4 green onions, sliced
1 T. grated gingerroot
1 T. canola oil
1/4 c. hoisin sauce
1/4 c. light soy sauce
1 T. brown sugar
2 T. black bean garlic sauce

Directions:
1. Wrap the flank steak in wrap and freeze for 1 hour to make slicing easier. Then, slice into 1/4 inch strips. Toss with cornstarch and let sit for 15 minutes.
2. Meanwhile, make sauce by combining Hoisin sauce, soy sauce, brown sugar and bean sauce. Feel free to add more soy for a saltier sauce, more brown sugar for a sweeter sauce, or more bean and garlic sauce for a more savory sauce.
3. Stir fry the veggies and ginger in 1 T canola until just cooked through but still firm. Remove from pan and set aside. then add the remaining canola oil and stir fry the beef over high heat until browned, about 4 minutes or so. Return veggies to pan, and add sauce and cook for about 1 minute longer.
4. Serve over white rice.

Puppy Chow - Brittany Individual Presentation

Ingredients:
6 cups Crispix cereal
1/2 cup peanut butter
1/2 cup butter
12 oz. chocolate chips
2 cups powdered sugar

Directions:
Melt peanut butter, butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack. Put cereal mixture in and shake until well coated.

Candy Corn Mix - Miranda Individual Presentation

Mix together:

1 cup candy corn
1 cup milk chocolate M&M's
1 cup salted peanuts
1 cup peanut M&M's

Enjoy!!!

Garlic Buns - Claire and Brittany

Ingredients:
1 pkg active dry yeast
1 t. white sugar
1 cup warm water (110º)
2 1/2 c. bread flour
2 T. olive oil
1 t. salt

Directions:
1. Preheat oven to 450º. In a medium bowl, dissolve yeast and sugar in warm water. I a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface. Roll into balls and place in a muffin tin. Bake for 10-15 minutes.

Dutch Fried Puffs - Claire and Spencer

 Ingredients:
3/4c. milk
2 eggs
2 apples
1/2 c. sugar
1/4c. vegetable oil
3 t. baking powder
1/2 t. salt
2 1/2 c. flour
1/4 c. sugar
1/2 t. cinnamon

Directions:
Heat oil (2 to 3 inches) to 375º. Beat milk, 1/2 c. sugar, 1/4 c. oil, eggs, baking powder, salt, 1 c. sugar in large mixer on low speed, scraping bowl occasionally, 2 min. Stir in remaining flour and apples (finely diced).

Drop batter by teaspoons into hot oil. Turn puffs as they rise to the surface. Fry until golden brown, 2 to 2 1/2 minutes on each side; drain. Mix 1/4 c. sugar and cinnamon, roll puffs in sugar mixture.

Creamy Avacado Pasta - Tori's individual

Ingredients:
2 medium sized ripe avocado, pitted
1 lemon, juiced & lemon zest to garnish
2-4 garlic cloves, to taste
1 t. kosher salt, or to taste
1/2 c. fresh basil
4 T. olive oil
12 oz. pasta (of your choice)
ground black pepper, to taste

Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until al dente, about 810 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.

Fried Pork Tenderloins & Cheese Balls - Miranda & Tori

Tenderloins
Ingredients:
3/4 - lb. pork tenderloins
2 eggs
1/2 t. salt
1/4 t. dried rosemary, crushed
1 dash pepper
3/4 c. dried breadcrumbs
3 T vegetable oil

Directions:
1. Cut pork tenderloins into 1/2 inch slices
2. Pound to about 1/4 inch think
3. In a pie plate or medium bowl, beat egg with 4 t. water, salt, rosemary and pepper
4. Place bread crumbs on wax paper
5. With tongs dip meat into egg mixture to coat both sides, then dip in crumbs.
6. Repeat until each piece is coated twice.
7. Heat oil in frying pan, fry tenderloin on each side til golden - about 5 minutes a side.
8. Keep warm until all pieces are done.

Fried Cheese Balls
Ingredients:
4 t. flour
1 c. grated american cheese
1/4 t. salt
 dash of pepper
2 egg whites, stiffly beaten
dried bread crumbs

Directions:
Combine first 4 ingredients in bowl, mixing well. Fold in egg whites. Shape by teaspoonfuls into balls. Roll in bread crumbs. Fry in 390º deep fat until golden brown.

Addictive Sesame Chicken - Nicci & Stephanie

Ingredients:
2 T soy sauce
1 T. dry sherry
1 dash sesame oil
2 T. flour
2 T. cornstarch
2 T. water
1/4 t. baking powder
1/4 t. baking soda
1 t. canola oil
4 (5oz) skinless, boneless chicken breasts, cut into 1 inch cubes
1 qt. vegetable oil for frying
1/2 c. water
1 c. chicken broth
1/4 c. distilled white vinegar
1/4 c. cornstarch
1 c. white sugar
2 T. soy sauce
 2 T. sesame oil
1 t. red chile paste
1 clove garlic, minced
2 T. toasted sesame seeds

Directions:
1. Combine the 2 T. say sauce, dry sherry, dash of sesame oil, flour, 2 T. cornstarch, 2 T. water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate 20 minutes.
2. Heat oil in a deep fryer or large saucepan to 375º.
3. Combine 1/2 c. water, chicken broth, vinegar, 1/4 c. cornstarch, sugar, 2 T. soy sauce, 2 T. sesame oil, red chili pasts and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
5. Transfer chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

Rigatoni with Dried Tomato Pesto - Jennifer & Tori

Ingredients:
1 medium onion
2 T olive oil
6 oz. dried rigatoni
1/3 c. Dried Tomato Pesto (found in the produce section)
1/4 t. ground black pepper
2 T feta cheese (optional)
Fresh italian parsley

Directions:
1. Cut onion into 8 wedges. Place in a 9 X 13 pan; brush with 1 T olive oil. Roast in a 425º oven for 10 minutes.
2. Stir onion. Continue roasting for 15 minutes more or until onion is golden brown.
3. Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with dried tomato pesto and pepper.
4. Transfer pasta to a serving bowl; keep warm. Toss onion with pasta; season to taste with salt. Top with cheese and italian parsley, if desired.

Annie's Fruit Salsa & Cinnamon Chips - Nicci, Jennifer & Roberto

Ingredients:
2 kiwis, peeled and diced
2 golden delicious apples, peeled, cored & diced
8 oz. raspberries
1 lb. strawberries
2 T. white sugar
1 T. brown sugar
3 T. fruit preserves, any flavor
10 (10inch) flour tortillas
butter flavored cooking spray
2 T. Cinnamon sugar

Directions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat over to 350º.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8-10 minutes. repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Southern Fried Chicken - Jennifer, Stephanie and Roberto

Ingredients:
3 eggs
1 c. hot red pepper sauce
2 c. flour
2 1/2 lb. chicken, cut into pieces
Peanut oil , for frying

Directions:
House seasoning, follow recipe

Heat oil to 350º in a deep pot. Do not fill the pot more than 1/2 full with oil.

In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 c.) Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13-14 minutes for dark meat and 810 minutes for white meat.

Housing Seasoning:
1 c. salt
1/4 c. pepper
1/4 c. garlic powder

To make the House Seasoning, mix the ingredients together. Can be stored for up to 6 months in an air-tight container.

Rodriquez Chicken Tacos - Miranda and Seth

Ingredients:
2 lbs. boneless skinless chicken thighs
1 T. canola oil
1 T. flour
1 8oz. can tomato sauce
1 T. taco seasoning
1 t. garlic powder
1/2 t. salt
1/8 t. pepper
16 corn tortillas (6 inches), warmed
Toppings: shredded cheddar cheese, shredded lettuce and chopped tomatoes

Directions:
Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered 10-12 minutes or until a thermometer reads 180º.

Using tongs, remove chicken from water; cool slightly. Reserve 1/2 c. cooking liquid for sauce. When cool enough to handle, shred chicken.

In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir 2-3 minutes or until golden brown. Gradually stir in reserved cooking liquid. Return to a boil; cook and stir 2 minutes longer.

Stir in tomato sauce and seasonings; heat just to a boil. Stir in shredded chicken. Serve with tortillas with toppings of your choice.

Banana Chocolate Chip Muffins - Tori & Claire

Ingredients:3 medium very ripe bananas
1 egg
1/3 c. milk
1/2 c. sugar
1/2 c. brown sugar
1 1/2 c. flour
1 t. baking soda
1 t. salt
2-3 T. chocolate chips

Directions:
1. Preheat oven to 350º
2. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
3. In large bowl, mash bananas with fork.
4. Which in egg, milk, and the sugars.
5. In separate bowl, combine flour, baking soda and salt.
6. Add flour mixture to banana mixture and combine well.
7. Fold in chocolate chips.
8. Spoon equal amounts of batter into 12 muffin cups.
9. Bake 30 minutes or until toothpick inserted in center comes out clean.
10. Allow to cool slightly in pan, then remove to wire rack.

Orange Chicken - Brittany and Miranda

Ingredients:
3 T. vegetable oil
3 lbs. boneless chicken breasts, cut into strips
1 t. orange zest
1 t. ground ginger
1/2 t. onion powder
1/2 c. flour
1/2 c. orange juice
1/3 c. soy sauce

Directions:
MARINADE: In a zipper bag, mix the soy sauce, orange juice, ginger, onion powder, and orange peel. Mix well.

Add the chicken pieces to the marinade and leave overnight in the refrigerator, or for at least 8 hours.

Preheat oven to 350º. Strain chicken from the marinade (Do not discard the marinade). Coat the chicken with flour. In a large skillet, heat the oil and brown the chicken over medium high heat. Transfer to a 9 X 13 covered baking dish. Pour remaining marinade over chicken. Cover and bake in the oven for 30 minutes. Remove cover and bake for 15 minutes more. Let cool and serve over rice.

Blueberry Pancakes - Spencer & Roan

Ingredients:
1 1/4 c. flour
1/2 t. salt
1 T. baking powder
1 1/4 t. white sugar
1 egg
1 c. milk
1/2 T. butter, melted
1/2 c. frozen blueberries, thawed

Directions:
1. In a large bowl, sift together flour, salt, baking powder and sugar. Ina small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4c. for each pancake. Brown on both sides and serve hot.

Chicken Fajitas - Claire & Miranda

Ingredients:
1/2 c. orange juice
1/4 c. olive oil
2 large limes, zested and juiced
3 T. brown sugar
3 cloves garlic, minced
1 T dried oregano
1 T. chili powder
1/2 t. kosher salt
2 boneless, skinless chicken breasts
2 large boneless, skinless chicken thighs
1 (12 to 16 oz.) flank steak
Flour tortillas, warmed

Directions:
In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, brown sugar, garlic, oregano, chili powder, and 1/2 t. salt. Pour the mixture into a 1 gallon size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally.  Put a grill pan over medium high heat. Remove the meat from the bag and season with salt. reserve the marinade.
Grill the chicken breasts for 6-8 minutes on each side and the chicken thighs for 8-10 minutes on each side or until cooked through. Grill the steak for 5-6 minutes each side for medium well. Allow the meat to rest for 10 minutes before slicing.

Meanwhile, put the marinade in a small saucepan and bring to a boil over medium high heat. Boil for 5 minutes until slightly thickened. Slice the mat into 1/2 inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.

Texas Taco Salad - Stephanie, Roan, & Spencer

 Ingredients:
1/2 bag shredded cheddar cheese
5 T. sour cream
1 lb. steak
1 1/2 lbs. chicken
10 ct. flour tortillas
1 small tomato
1 head lettuce
2 packets taco seasoning
1 bag doritos

Directions:
Bowls:
1. Heat tortilas in microwave for approx. 30-45 sec.
2. Place tortillas in bowl makers (spray with cooking spray)
3. Bake at 425º until crispy (10-15 min.)

Meat:
1. Cut meats into diced size cubes
2. Saute in large skillet until meat is tender and completely cooked through
3. Add taco seasoning and follow directions on back of package
4. Let meat simmer until a lite sauce forms

Salad:
1. Remove bowls from maker
2. Add lettuce, cheese, meat and veggies
3. Add sour cream, doritos and hot sauce(optional)

Mango-Papaya Salad - Jennifer, Ross & Nicci

Ingredients:
3 firm ripe mangoes, peeled, pitted and cut into bite-sized pieces
3 firm rip papayas, peeled, seeded and cut into bite-sized pieces
1/4 c. freshly shredded coconut
1/4 c. slivered almonds
1/3 c. mayonnaise
1 1/2 T. fresh lemon juice

Directions:
Mix the fruits well. Sprinkle them with the coconut and slivered almonds. Chill. In a small bowl, blend the mayonnaise and lemon juice. Top the salad with the mayonnaise dressing before serving.