Ham & Vegetable Linguine Austin & Keven

Ingredients:
1 cup whipping cream
2 cup ham
1/2 cup peas
1/2 lb. asparagus
1 medium carrot
1 medium zucchini
1 (8oz) pkg linguine
1/4 cup butter
1/4 cup parmesan cheese
1 tsp salt and peper

Directions:
Cook noodles according to package. Meanwhile, in a large skllet, saute asparagus, carrot, zucchini, ham and butter until tender. Add cream, peas, parmesan salt and pepper. Bring to a boil, reduce heat. Simmer for 3 minutes. Stir frequently. Rinse and drain noodles. Mix into the other mixture.

Chocolate Turtle Cookies - Valerie, Sidney & Hanna

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 cup cocoa
1 cup butter, room temp.
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup caramel bits or chopped caramels
caramel sauce for drizzling

Directions:
1. Preheat oven to 350°. Line baking sheet with parchment paper. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next add in vanilla and mix until combined.
4. Gradually add flour mixture and beat until combined. Stir in chocolate chips, pecans and caramels. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart.
5. Bake cookies for 8-10 minutes or until cookies are set but still soft in the center. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooking rack and cool completely. Drizzle cookies with caramel sauce and serve.

White Chip Orange Dream Cookies - Katie & Erica

Ingredients:
2 sticks butter
1 egg
1 orange peel
2 1/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
2 cups white chocolate chips

Directions:
Combine flour, baking soda and slat in small bowl. Beat butter, sugar and brown sugar in large mixing bowl until creamy. Beat in egg and orange peel (grated). Gradually beat in flour mixture, stir in chocolate chips. Drop dough by teaspoons onto ungreased baking sheets. Bake at 350° for 10-12 min.

Cookies & Cream Cake - Jennifer & Krystal

Ingredients:
1/4 c. milk
3 egg whites
1 white cake mix box
1/3 c. vegetable oil
4 1/2 cups powdered sugar
1 1/4 cup water
1 pkg. oreos
1/2 c. shortening
1 tsp vanilla

Directions:
In a large mixing bowl combine cake mix, water, oil and egg whites.
Beat on low speed until moistened. Beat on high for 2 miutes. Gently fold in crushed cookies. Pour into two greased and floured 8 inch round cake pans. Bake at 350° for 30  minutes.

Remove from pans after cooling. In a mixing bowl beat sugar, shortening, milk, vanilla and powdered sugar. Spread onto the cake.

Smores Bars - Brandi & Sara

Ingredients:
CRUST:
1/2 cup butter, melted
1 1/2 cup graham cracker crumbs

DOUGH:
2 cups brown sugar
2/3 cup butter (softened)
2 eggs
2 1/2 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup mini marshmallows

Place on top of dough before baking:
1 milk chocolate candy bar; broken into pieces
1 graham cracker; broken into pieces
1/2 cup marshmallows

Directions:
1. Preheat oven to 325°
2. Combine melted butter and graham cracker crumbs into a small bowl with a fork. Then line a 9X13 pan with foil and press down crust. Set aside.
3. Cream butter and sugar in a large bowl. Add in eggs and vanilla and stir until combined. Mix the baking powder and salt with 1 cup flour. Pour into the butter mixture and stir in the rest of the flour. Fold in chocolate chips.
4. Press dough into pan with a spatula flour on your hands. The dough goes right on top of the crust. Bake for 30-35 minutes or until lightly browned. Test with a tooth pick. The dough should be soft in the center.
5. Allow bars to cool and then enjoy with a scoop of ice cream.

Red Velvet Cupcakes - Sabryna & Seth and Joseph & Jacob

Ingredients:
2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 T red food coloring
1 tsp white distilled vinegar
1 tsp vanilla

For Cream Cheese Frosting:
1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp vanilla
4 cups powdered sugar

Directions:
Preheat oven to 350°. Line muffin pans with cupcake papers.

In a medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20-22 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove fromoven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Chicken Fettuccine Alfredo - Kelsey & Max

Ingredients:
1/2 lb. fettuccine, uncooked
1 lb. boneless, skinless chicken breasts, cut into strips
1 1/4 cups chicken broth
4 tsp. flour
4 oz. cream cheese, cubed
3 T. grated parmesan cheese, divided
1/4 tsp garlic powder
1/4 tsp pepper

Directions:
Cook pasta as directed on package.

Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, 2 T parmesan, garlic powder and pepper; cook 2 minutes or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.

Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining parmesan.

M&M Fudge Jumbles - Jacob & Keven

Ingredients:
2 eggs
1/4 cup flour
1/4 cup vegetable oil
3 T water
1 family size package Fudge Brownie Mix
1 cup M&M

Directions:

1. Heat oven to 375°F; Lightly grease or spray cookie sheet.
2. Stir together by hand dry brownie mix, flour, oil, water and eggs in a large bowl.
3. Stir in candies.
4. Drop a couple of inches apart onto cookie sheet.
5. Bake 12 minutes or just until set and tops are dry-- careful not to overbake.
6. Let stand 2-3 minutes before removing from cookie sheet; cool completely on wire racks.

Taco Corn Bread Casserole - Austin & Ryan

Ingredients:
1 cup sour cream
2 cups shredded cheddar cheese
2 lbs ground beef
1 cup cooked rice
2 pkg. corn bread/muffin mix
2 cups corn chips
1 can whole kernel corn
2 cans diced tomatoes
1 can chopped green chilies (4oz)
2 packets taco seasoning
1 cup water

Directions:
1. Preheat oven to 400°.
2. Cook beef until done, add seasoning, tomatoes, water, rice and green chilies.
3. Prepare corn bread mix according to box, stir in corn. Pour half of batter into a greased 9X13 baking dish. Layer with half of meat mixture, all sour cream, half of corn chips and 1 cup of cheese. Top with remaining mixtures and corn chips.
4. Bake, uncovered 55-60 minutes or until corn bread is cooked. Sprinkle remaining cheese on after done.

Country Chicken with Gravy - Seth & Max

Ingredients:
3/4 cup crushed cornflakes
1/2 tsp poultry seasoning
1/2 tsp paprika
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp pepper
2 T fat free evaporated milk
4 boneless skinless chicken breast halves
2 T canola oil

Gravy:
1 T butter
1 T flour
1/4 tsp pepper
1/8 tsp salt
1/2 cup fat free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 tsp additional condensed chicken broth
2 T minced chives

Directions:
In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.

In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until thermometer reads 170°.

Meanwhile, in a small saucepan, melt butter. Stir in flour, pepper and salt until smooth. Gradually stir in the milk, broth and other broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken.

Cheese cake Brownies - Austin & Erica

Ingredients:
Cheesecake topping:
8 oz. reduced fat cream cheese
1/3 cup sugar
1/2 tsp vanilla
1 egg

Brownie Layer:
2 oz. semisweet chocolate, coarsely chopped
3 T butter
2 T canola oil
1 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp sea slat
pinch cayenne pepper
3/4 cup packed brown sugar
1/4 cup sugar
1/2 cup lowfat buttermilk
2 large egg whites
2 tsp vanilla

Directions:
Position the rack in the lower third of the oven and preheat the oven to 350°.
Line an 8X8 baking pan with foil so it hangs over the edges by about 1 inch. Spray with cooking spray.

Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat inthe egg until well blended. Set aside.

Brownie layer: Put the chocolate, butter, and oil in a small microwave safe bowl and heat to 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer.

Combine the flour, cocoa powder, salt and cayenne in a medium bowl.

Combine the brown sugar and white sugar in a large bowl. Whisk the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.

Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.

Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray knife with cooking spray and cut into 2 inch squares.

Fat Emma Bars - Kelsey & Khyle

Ingredients:
1 cup butter, softened
2 cups brown sugar
2 eggs
3 cups oatmeal
2 1/2 cups flour
1 tsp soda
1 tsp vanilla
1/4 tsp salt
2 T butter
12 oz. chocolate chips
1 can sweetened condensed milk

Directions:
Cream together 1 cup butter and brown sugar. Mix together eggs, oatmeal, flour, soda, vanilla and salt. Blend this with the butter and brown sugar mixture. Pat 3/4's of the mixture into a greased 9X13 pan.

Combine 2 T butter, chocolate chips and milk. Melt slowly. Spread into pan.

Crumble remaining mixture on top.

Bake at 325° for 25 minutes.

Yummy Veggie Omelet - Katie & Jennifer

Ingredients:
2 T butter
1 small onion, chopped
1 green pepper, chopped
4 eggs
2 T milk
3/4 tsp salt
1/8 tsp freshly ground black pepper
2 oz. shredded swiss cheese

Directions:
1. Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4-5 minutes stirring occasionally until vegetables are just tender.
2. While the vegetables are cooking beat the eggs with the milk, 1/2 tsp salt and pepper.
3. Shred the cheese into a small bowl and set it aside.
4. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 tsp salt over them.
5. Melt the remaining 1 T butter over medium heat. Coat the skillet with the butter. When the butter is bubly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2-3 minutes or until the center of the omelet starts to look dry.
6. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency.

Homemade Mac & Cheese - Hanna & Brandi

Ingredients:
8 oz uncooked elbow macaroni
2 cups shredded cheddar cheese
1/2 cup grated parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 T flour
2 T butter
1/2 cup bread crumbs
1 pinch paprika

Directions:
1. Cook macaroni according to package directions. Drain.
2. In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little papricka.
4. Bake at 350° for 30 minutes. Serve.

White Chocolate Chocolate Cookies - Joseph & Sidney

Ingredients:
1 cup butter
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/4 cups unsweetened cocoa powder
1 3/4 cup flour
2 tsp baking soda
2 cups white chocolate chips

Directions:
1. Preheat oven to 350 °.  Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8-10 minutes in preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Chip Muffins - Valerie & Sara

Ingredients:
3 cups flour
1/2 cup light brown sugar, packed
1/2 cup sugar
3 tsp baking powder
3/4 tsp salt
1 cup milk
3/4 cup butter, melted and cooled
3 eggs, lightly beaten
1 1/2 tsp vanila
1 (17 1/4oz) milk chocolate chips
3/4 cup walnuts or pecans, chopped

Directions:
1. Preheat oven to 400°
2. Grease twelve muffin cups.
3. In a large bowl, stir together flour, sugars, baking powder and salt.
4. In another bowl, stir together milk, eggs, butter and vanilla until blended.
5. Make a well in center of dry ingredients.
6. Add milk mixture and stir just to combine.
7. Stir in chocolate chips and nuts.
8. Spoon batter into prepared muffin cups.
9. Now bake for 15-20 minutes.
10. Cool on wire rack for 5 minutes.
11. Remove from tins and finish cooling.

Chocolate Peanut Butter Munchies - Aspen & Sabryna

Ingredients:
5 cups Corn Chex cereal
2 cups pretzel sticks, broken in half
1/2 cup butter or margarine
1/2 cup creamy peanut utter
1 bag milk chocolate chips (2 cups)
1 cup powdered sugar
1 cup candy coated milk chocolate candies

Directions:
1. Cover 2 cookie sheets with waxed paper. In a very large bowl, mix cereal and pretzels.
2. In medium microwavable bowl, microwave butter, peanut butter and chocolate chips uncovered on high 45 seconds; stir. Microwave 15 to 45 seconds longer or until mixture can be stirred smooth. Immediately pour over cereal mixture, stirring until evenly coated. Spread evenly on cookie sheets. refrigerate uncovered about 20 minutes or until set.
3. Break into bite-size pieces. Divide mixture evenly into 2 resealable 1 gallon food storage plastic bags. Add 1/2 cup powdered sugar to each bag. Seal and shake each bag until well coated. Add 1/2 cup candies to each bag. Seal and gently shake each bag to mix. Store in sealed bags in refrigerator up to 4 weeks.

Bacon, Egg and Cheese Sandwiches - Keven, Jacob & Ryan

Ingredients:
1 can refrigerated crescent dinner rolls
8 slices bacon, crispy cooked, crumbled (1/2 cup)
4 eggs, scrambled
1/2 cup finely shredded cheddar cheese
1 egg, beaten, if desired
1 T cracked black pepper, if desired

Directions:
1. Heat oven to 350°. Unroll dough on work surface, separate into triangles.
2. Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
3. Bake 18 to 20 minutes or until golden brown.

Applebee's Garlic Mashed Potatoes - Kelsey & Sabryna

Ingredients:
2 lbs. rd potatoes
1/4 cup milk
1/4 cup heavy cream
3 T. butter
salt and black pepper, to taste
1/4 cup garlic (whole cloves)

Directions:
1. Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
2. Roast in 400° preheated oven for 45 minutes or until soft.
3. Unwrap and let cool until touchable.
4. Peel cloves and mash with potatoes when they are ready.
5. Wash and rinse potatoes under cold water.
6. It is not necessary to peel potatoes, unless you desire.
7. In large sauce pan, bring red potatoes to a slow boil for approximately 20 minutes.
8. Remove from heat and drain in colander.
9. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
10. Keep warm.

Easy Chicken Egg Rolls - Khyle & Seth

Ingredients:
2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 T cooking oil
2 (16oz) bag coleslaw mix, with shredded carrots
1 (12oz) bag bean sprouts
1 (8oz) can water chestnuts, diced
1/2 cup teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil for frying

Directions:
1. Cook onion and garlic in the 2 T. cooking oil until the onions are tender but not browned.
2. Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
3. Cover and steam for 5 minutes.
4.  Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
5. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
6. While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
7. Place in oil and brown them. They only need to brown, not cook.

Death by Chocolate - Aspen & Max

Ingredients:
2 instant chocolate pudding
2 boxes brownie mix
12 oz. cont. cool whip
2 bags heath bits

Directions:
Prepare brownie according to package directions and let cool.
Prepare pudding according to package directions.
Layer brownie pieces, pudding, cool whip and then heath bits three times, ending with the heath bits.

Ravioli and Vegetable Soup - Sara & Leya

Ingredients:
1 T olive oil
2 cup frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 tsp crushed red pepper, or to taste
1 can (28oz) crushed tomatoes
1 can (15 oz) vegetable broth or chicken broth
1 1/2 cups hot water
1 tsp dried basil
1 (9oz) fresh or frozen cheese or meat ravioli
2 cups (about 2 medium) diced zucchini

Directions:
Heat oil in a large pan or dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper and cook, stirring for 1 minute. Add tomatoes, broth, water and basil; bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp tender, about 3 minutes.

Spinach Artichoke Dip - Erica & Sydney

Ingredients:
2 cups parmesan cheese
1 (10oz) box frozen chopped spinach, thawed
1 (14oz) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayo
2 tsp garlic, minced

Directions:
1. Preheat oven to 375°
2. Mix together parmesan cheese, spinach, and artichoke hearts.
3. Combine remaining ingredients and mix with spinach mixture.
4. Bake for 20-30 minutes.
5. Serve with crackers or toasted bread.

Chicken & Broccoli Stir Fry - Sabryna & Kelsey

Ingredients:
1 lb boneless skinless chicken breast, cut into 1 inch pieces
2 garlic cloves, finely chopped
2 tsp finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby cut barrots
1 cup chicken broth
3 T soy sauce
2 tsp sugar
2 cups broccoli flowerets
1 cup sliced fresh mushrooms
1/2 cup diced red bell pepper
2 tsp cornstarch
1 cup hot cooked chinese plain noodles

Directions:
1. Spray 12 inch skillet with cooking spray; heat over medium high heat. Add chicken, garlic and gingerroot; stir fry 2 to 3 minutes or until chicken is brown.
2. Add onion, carrots, 3/4 cup broth, soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
3. Add broccoli, mushrooms and bell peper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and veggies are crisp tender.
4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

Fat Bars - Valerie & Sidney

Ingredients:
1 cup karo syrup
2 cups brown sugar
2 cup peanut butter
4 1/2 cups rice krispies
1 small box french vanilla instant pudding
1 small box cheesecake instant pudding
2 cups real butter
4 cups powdered sugar
8 T milk
1 (12oz)bag chocolate chips
1 (12oz) bag peanut butter chips

Bottom Layer:
Combine karo syrup, brown sugar, and peanut butter in a large pan. Over medium heat almost boil - DO NOT BOIL. Add rice krispies and 1/4 cup pudding mix. Press onto cookie sheet.

Middle Layer:
Combine both instant puddings with melted butter, powdered sugar and milk. Pour over cooled rice krispie layer and then cool thoroughly.

Top Layer:
Melt both bags of chips and pour over the top. Keep refrigerated until ready to serve.

Scotch Eggs Keven, Austin & Jacob

Ingredients: 
1 qt. oil for frying
4 eggs (already hard boiled)
2 lbs pork sausage
1 cup all purpose flour
4 eggs, beaten
4 cups dried bread crumbs, seasoned

Directions:
1. Preheat oven to 350°. Heat oil in deep fryer to 375°.
2. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
3. Deep fry until golden brown. Bake in preheated oven for 10 minutes.

Spring Pasta Salad - Erica & Sara

Ingredients:
12 oz. penne pasta
1 cup frozen green peas
1 T butter
4 green onions, sliced
3 cloves garlic, minced
1 sweet red pepper, diced
1 cup ricotta cheese
1 1/4 cup milk
1/3 cup grated parmesan cheese, divided
salt and pepper
1 zucchini, shredded, divided
1/4 cup chopped fresh basil
1 tsp grated lemon zest
1 T freshly squeezed lemon juice

Directions:
In a large pot of boiling water, cook pasta according to package directions almost until tender. Stir in peas and boil for 1 min.

Meanwhile, in a medium saucepan, melt butter over medium heat. Add onions, garlic and red pepper; saute for 3 minutes or until tender. Stir in ricotta cheese, then milk; reduce heat to medium-low heat, stirring often, for about 5 minutes or just until hot (do not let boil). Stir in 1/4 cup parmesan cheese. Remove from heat.

Drain pasta and return to pat. Pour sauce over top, stir in half of the zucchini, the basil, lemon zest and juice and toss to coat. Season with up to 1/2 tsp salt and pepper.

Pumpkin Pie - Seth & Khyle

Ingredients:
1 (8oz) cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 tsp salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half and half
1/4 cup melted butter
1 tsp vanilla
1/2 tsp ground cinnnamon
1/4 tsp ground ginger, optional
whipped cream, for topping

Directions:
Preheat oven to 350°.

Place pre-made pie dough down into a 9 inch pie pan. Press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell bak into the freezer for 1 hour to firm up. Fit a piece of alumiunum foil to ocover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt and beat until combined. Add the eggs mixed with the yolks, half and half and melted butter, and beat until combined. Finally, add the vanilla, cinnamon and ginger and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes or until the center is set.

Frosted Peanut Butter Bars - Aspen & Max

Ingredients:
1/2 cup peanut butter
1/3 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
3 eggs
1 tsp. vanilla
2 cups flour
2 tsp baking powder
1/4 tsp salt

Directions:
Combine peanut butter and butter until creamy. Add sugars, beating well. Blend in eggs &vanilla. Stir in flour, baking powder and salt. Spread in a greased 9 X 13 inch baking pan. Bake at 350° for 25 minutes.

Frosting:
1/2 cup peanut butter
2 1/2 cups powdered sugar
1 tsp vanilla
1/3 cup milk

Combine all ingredients and beat well. Spread evenly over cooled bars.

Strawberry Whipped Sensation - Krystal & Katie

Ingredients:
4 cups fresh strawberries, divided
1 can (14oz) sweetened condensed milk
1/4 cup lemon juice
1 tub (8oz) chool whip, thawed, divided
8 oreo cookies, finely chopped
1 T. butter, melted

Directions:
Line 9X5 inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups cool whip; mix well. Pour into prepared pan.

Mix chopped cookies and butter; spoon over cool whip mixture. Cover with ends of foil; gently press cookie mixture into cool whip mixture. Freeze 6 hours or until firm.

Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining cool whip. Slice remaining berries; arrange over dessert.

Mini Ham & Cheese Calzones - Hanna & Joe

Ingredients:
1 can (14oz.) refrigerated soft readstick dough
1/2 c. shredded mozzarella cheese
12 slices shaved honey ham, cut in half
2 T. grated parmesan cheese

Directions:
Preheat oven to 400°; unroll dough and separate into 12 bread sticks. Cut each breadstick crosswise in half; flatten dough to 2 inch width.

Spoon 1 tsp cheese onto center of ham piece. Fold ham piece over cheese to create tight roll. Place ham roll near the end of a pice of breadstick dough, leaving a border. Fold dough over ham, pinching edges to seal. Place calzones on baking sheet. SPrinkle with parmesan cheese.

Bake 12 to 15 minutes or until golden brown, serve warm.

Pizza Macaroni & Cheese Jennifer & Ryan

Ingredients:
1/2 cup sour cream
8 oz. shredded italian cheese
2 oz. sliced pepperoni
2 (14oz) deluxe macaroni & cheese dinner
14 1/2 oz. petite diced tomatoes
15 oz. can pizza sauce
1 small green pepper
1 small red pepper

Directions:
Preheat oven to 350°. Cook macaroni according to package directions. Drain and return to pan. Stir in contents of cheese packets and sour cream. Transfer to a greased 9X13 inch baking dish.

In a small bowl, combine tomatoes and pizza sauce. Spread over top. Top with peppers, cheese and pepperoni. Bake, uncovered 25-30 minutes or until bubbly.

Savory Parmesan Bites - Leya & Brandi

Ingredients:
1 pkg. Cream cheese, softened
1 cup Parmesan cheese, divided
2 cans (8oz each) refrigerated crescent dinner rolls
1 cup chopped red pepper
1/4 cup chopped fresh parsley

Directions:
Preheat oven to 350°. Mix cream cheese and 3/4 cup of the parmesan cheese with electric mixer on medium speed until well blended.

Separate crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 T of cream cheese mixture on each rectangle; top with red pepper and parsley. Fold long end of dough up over filling to center; fold up again to enclose remaining filling. Cut each into 4 equal size squares. Place seam sides down on baking sheet. Sprinkle with remaining 1/4 cup of the parmesan cheese.

Bake 13 to 15 minutes or until golden brown.

Chocolate Lush Layered Dessert - Austin Lauderman Individual Presentation

Ingredients:
1/2 cup butter, melted
1 cup flour
3/4 cup walnuts, finely chopped
8 oz. cream cheese, room temperature
1 cup powdered sugar
12 oz. cool whip
2 boxes instant chocolate pudding mix (or any flavor)
2 1/2 cups milk

Directions:
1. Mix butter and flour together then add the ground nuts(save a few for the topping). Pat into 9X13 baking dish.
2. Bake 20 minutes at 350°.
3. Cool.
4. In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
5.  Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip. Sprinkle with the reserved nuts.
6. Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, make it look even more rich.

Ham & Asparagus Quiche - Seth Simmons Individual

Ingredients:
4 large eggs
3/4 cup half and half
salt and pepper to taste
1/4 lb. deli ham, chopped
1 bunch asparagus, chopped
4 oz. cheese, grated
1 pie crust

Directions:
1. Heat oven to 325°. Ina medium bowl, beat the eggs, half and half, 3/4 tsp salt, and 1/4 tsp pepper until combined.
2. Mix in the ham, asparagus and cheese. Pour into the prebaked piecrust and bake until set, 50 to 60  minutes.

Chocolate Chip Cookie Brownies - Joseph Hietpas

Ingredients:
1 stick butter
3/4 cup sugar
2 T brown sugar, packed
1 egg
1/2 tsp vanilla
1 cup & 2 T flour
1/2 tsp salt
1 cup chocolate chips
1 brownie mix

Directions:
1. With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.

2. Preheat oven to 350°. Prepare brownie batter as directed. Pour batter into glass 9X13 pan. Scatter pieces of cookie dough over the top of the brownie batter.  Press gently on the dough just until it starts to sink down into the batter a little bit.

3. Bake for 34-40 minutes, covering with foil if you need to keep the cookies from getting too brown on top. Let stand for 15-20 minutes and cut into pieces for serving.

Cauliflower Cheese Soup - Valerie & Hanna

Ingredients:
1 cup and 2 T water
1 1/2 cup cauliflower, chopped
1 1/2 cups cubed potatoes
3/4 cup finely chopped celery
3/4 cup diced carrots
1/4 cup and 2T chopped onion
1/4 cup and 2 T butter
1/4 cup and 2 T flour
4 1/2 cups milk
salt and pepper to taste
6 oz. shredded cheddar cheese

Directions:
1. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes or until tender. Set aside.
2. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

French Silk Pie - Joe & Sara

Ingredients:
1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 oz. unsweetened chocolate, melted
1 tsp vanilla
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 tsp confectioner's sugar
whipped cream and chocolate curls, optional

Directions:
1. Cut pastry sheet in half. repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8 inch circle. Transfer to a 7 inch pie plate; flute edges.

2. Line shell with a double thickness of heavy duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.

3. In a small sauce pan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm stirring occasionally.

4. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

5. In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.

6. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

Mini Meatloaves - Katie & Jacob

Ingredients:
3/4 cup shredded cheddar cheese
1 lb. ground beef
1 pkg. stove top stuffing mix
1 cup water
1 tsp garlic powder
3/4 cup BBQ sauce

Directions:
Heat oven to 375°. Mix meat, stuffing mix, water and add in garlic powder.

Press into 12 muffins cups sprayed with cooking spray. Make an indentation in center of each matloaf with spoon; fill with sauce.

Bake 30 minutes or until cooked through. Top with cheese continue baking 5 minutes or until cheese is melted.

Overnight Fruit Salad - Jennifer & Krystal

Ingredients:
3 eggs, beaten
1/4 cup sugar
1/4 cup vinegar
2 T butter or margarine
2 cups green grapes
2 cups miniature marshmallows
1 (20oz) can pineapple chunks, drained
1 (15oz) can mandarin oranges, drained
2 medium firm bananas, sliced
2 cups whipping cream, whipped
1/2 cup chopped pecans

Directions:
In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. remove from the heat; stir in butter. Cool. In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. refrigerate for 4 hours or overnight. Just before serving fold in whipped cream and pecans.

Lasagna Rolls - Sidney & Brandi

Ingredients:

Sauce:
2 T butter
4 tsp flour
1 1/4 cups whole milk
1/4 tsp salt
1/8 tsp black pepper

Lasagna:
1 (15oz) container ricotta cheese
1 (10oz) pkg frozen spinach, thawed, squeezed dry
1 cup plus 2 T grated parmesan cheese
3 oz. thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 tsp salt, plus more for salting water
1/2 tsp black pepper
1 to 2 T olive oil
12 uncooked lasagna noodles
2 cups marinara suace
1 cup shredded mozzarella

Directions:
To make the sauce, Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whish the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450°.

Whisk the ricotta, spinach, 1 cup parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 9X13 glass baking dish. Pour the bachamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 T worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bachamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and the remaining 2 T of parmesan over the lasagna rolls. Cover tightly with foil.

Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Black & White Angel Food Cake - Sabryna Gilmore

Ingredients:
Cake:
1 cup cake flour
1 1/2 cups granulated sugar, divided
1/2 tsp cream of tartar
1/4 tsp salt
12 large egg whites
1 tsp lemon juice
1/2 tsp vanilla
2 T unsweetened dark cocoa

Glaze:
1 1/2 cups powdered sugar
2 T light cream cheese, softened
1 T low fat milk
1 tsp vanilla
3/4 tsp unsweetened dark cocoa

Directions:
1. Preheat oven to 325°
2. To prepare  cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 T at a time, beating until stiff peaks form. Beat in juice and 1/2 tsp vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
4. Spoon half of batter into an ungreased 10 inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 T cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
5. To prepare glaze, place powdered sugar, cream cheese, milk and 1 tsp vanilla in a medium bowl; beat with a  mixer at medium speed until smooth. Drizzle half of glaze over cake.
6. Add 3/4 tsp cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set.

Granola Bars - Sidney Adam

Ingredients:
1 cup cheerios
1 cup oatmeal
3/4 cup peanut butter
3/4 cup honey
2 T. flax seed
2 T wheat germ
1/2 c. chocolate chips
1/2 c. butterscotch chips
1/2 c. raisins
1/2 c. craisins

Directions:
Melt peanut butter and honey together in the mircrowave for 1 minutes, stirring at 30 seconds.

In a separate bowl, mix all other ingredients.

Pour peanut butter and honey mixture over dry ingredients and mix together.

Put into a 9X9 pan and refrigerate.

Italian Pasta Salad - Sidney & Leya

Ingredients:
1 (16oz) pkg rotini pasta
1 cup italian salad dressing
1 cup creamy caesar salad dressing
1 cup grated parmesan cheese
1 red pepper, diced
1 green pepper, chopped
1 red onion, diced

Directions:
1. In a large pot of salted boiling water, cook pasta until al dente, rinse with cold water and drain.
2. In a large bowl, combine the pasta, italian salad dressing, caesar dressing, red pepper, green pepper and red onion. Mix well and serve chilled or at room temperature.

Banana Crumb Muffins - Erica & Hanna

Ingredients:
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 T flour
1/8 tsp cinnamon
1 T butter

Directions:
1. Preheat oven to 375°. Lightly grease 10 muffin cups or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 T flour and cinnamon. Cut in 1 T butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of muffin comes out clean.

Truffle Trove - Hanna & Krystal

Ingredients:
1 1/4 pkg (10squares) Baker's semi-sweet baking chocolate
1/2 c. whipping cream
4 eggs
1/2 cup sugar
1/4 cup flour
1 cup cool whip

Directions:
Preheat oven to 325°.
Place chocolate in large microwaveable bowl. Add whipping cream. Microwave on high 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted; cool slightly.

Add eggs, sugar, & flour; beat with wire whisk until well blended. Pour into lightly greased 9 inch pie plate.

Bake 35 minutes or until outer half of pie is puffed but center is slightly soft; cool. Served topped with whipped topping.

Dutch Apple Pie - Brandi & Joseph

Ingredients:
2 cups flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted
Filling:
2/3 cup sugar
3 T cornstarch
1 1/4 cup cold water
3 cups diced peeled tart apples
1 tsp vanilla

Directions:
In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9 in. pie plate; set aside.

For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Romove from the heat;s tir in apples and vanilla.

Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack.

Easy Fruit Pizza - Katie, Ryan & Jennifer

Ingredients:
1 roll refrigerated sugar cookies
1 8 oz. pkg cream cheese, softened
1/3 cup sugar
1/2 tsp vanilla
2 kiwi fruit, peeled, halved lengthwise and sliced
1 cup fresh strawberries, halved or quartered
1 cup fresh or frozen blueberries
1/2 cup apple jelly

Directions:
1. Heat oven to 350°. 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.
2. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture oven 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.

Peachberry Pie - Valerie, Sara & Erica

Ingredients:
4 cups fresh peaches, peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 T flour
1 tsp ground cinnamon
2 (9inch) pie crusts
2 T butter, softened and cut into pieces
1 T coarse granulated sugar

Directions:
1. Preheat oven to 400°.
2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid, then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut veins in top crust, and sprinkle with coarse sugar.
3. Bake 45 minutes, until crust is golden brown.

Apple Crisp - Austin, Jacob & Keven

Ingredients:
4 cups tart apples, cubed
3/4 cups packed brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup softened butter
3/4 tsp cinnamon
3/4 tsp nutmeg

Directions:
Heat oven to 375°. Arrange apples in greased 9X9 pan. Mix remaining ingredients. Sprinkle over apples.

Bake until topping is golden brown and apples are tender, about 30 minutes.

Chicken & Broccoli Alfredo - Seth & Aspen

Ingredients:
1/2 (16 oz) pkg linguine
1 cup fresh or frozen broccoli flowerets
2 T butter
1 lb. boneless, skinless chicken breast, cut into cubes
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp black pepper

Directions:
1. Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
2. Heat butter in skillet. Cook chicken until browned, stirring often.
3. Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional parmesan cheese.