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.