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