Apple Crisp - Wyatt & Daniel

Ingredients:
Fruit Mixture:
6 cups sliced peeled apples
1 t. cinnamon
1 T water
1 t. lemon juice

Topping:
1 c. rolled oats
3/4 c. flour
3/4 c. packed brown sugar
1/2 c. butter, softened

Microwave Directions:
Place apples in an ungreased  8 inch square microwave safe dish. Sprinkle with cinnamon, water and lemon juice. In large bowl, combine all topping ingredients; mix until crumbly. Sprinkle crumb mixture evenly over apples.
Microwave on High for 12 to 14 minutes or until fruit is tender. Rotating dish 1/4 turn once during cooking.
Serve with cream, ice cream or whipped cream, if desired.

Chicken Alfredo - Kristen & Kayla

Ingredients:
1/2 c. milk
8 oz. cream cheese
6 T butter
2 boneless skinless chicken breasts
6 oz fettuccine pasta
2 cups broccoli
1/2 t. garlic
salt and pepper, to taste

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, drain.
2. While pasta is cooking, melt cream cheese and butter ina skillet ove rlow heat. Stir until smooth. Stir in milk and season with garlic powder, salt and pepper. Simmer for 3 minutes or until thickened, stir constantly.
3. Mix in chicken (cooked and cubed) and broccoli. Cook 3 minutes over medium heat, then reduce heat and simmer 5 minutes. Serve over fettuccine.

Chocolate Chip Cookies - Morgan & Lanie

Ingredients:
2 T. milk
1 large egg
1 large egg yolk
1 c. ghee (clarified butter)
1 c. brown sugar
1/3 c. granulated sugar
2 t. vanilla
2 1/4 c. flour
1 t. baking soda
1 t. salt
2 c. semi-sweet chocolate chips

Directions:
In a large mixing bowl with electric mixer, beat the shee and sugars until light and fluffy. Add egg and egg yolk, milk, and vanilla. Beat onlow speed until well blended.
In a separte bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the egg and ghee mixture, mixing on low speed, until a soft dough forms. Scrape the bowl a few times. Stir in the chocolate chips. Cover and chill for about an hour.
Heat the oven to 375º. Line a cookie sheet with parchment paper; spray paper with cooking spray. Using a cookie scoop, drop balls of dough onto the silicone mat or greased parchment aloowing about 2-3 inches in between the cookies.
Bake for 6-10 minutes, until browned around the edges. Cool completely and transfer to an airtight container for storage.

Pizza - Nathan, Lucas & Justin

Ingredients:
2 cans crescent rolls
1 jar pizza sauce
toppings of choice
1 c. mozzerella cheese

Directions:
1. Preheat oven to 350º.
2. Spray pizza pan and place crescent rolls onto pan and blend seams together.
3. Spread the pizza sauce over the crescent rools. Place toppings of choice on top of sauce and then the cheese.
4. Bake for 10-15 minutes or until cheese is melted.

Chicken Pot Pie - Alex & Brandon

Ingredients:
1/2 lb. skinless, bonelss chicken breast halves - cubed
1/2 cup sliced carrots
1/2 cup frozen green peas
1/4 cup sliced celery
2 T. & 2 t. butter
2 T. &2 t. chopped onion
2 T & 2 t flour
1/4 t. salt
1/8 t. black pepper
1/8 t. celery seed
3/4 c. & 2 T chicken broth
1/3 milk
1 (9in) unbaked pie crust

Directions:
1. Preheat oven to 425º.
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken brothe and milk. Simmer over medium heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake inthe preheated overn for 30-35 minutes, or until pastry is golden brown.

Bacon Cheeseburgers - Patrick & Morgan

Ingredients:
1 lb. ground beef
1 pkg. bacon
Hamburger buns
Cheese slices

Directions:
Put bacon stips on parchment line baking sheet; put another pan on top. Bake at 400 degrees, 10 minutes, then uncover and bake 10 more minutes.
Form ground beef into a ball, then into 3/4 inch thick patty; make an indentationin the center. Heat skillet over medium-high heat; sprinkle the skillet with salt.
Cook the burger 4-5 minutes per side; top with 2 sliced cheddar in the last minute of cooking (cover to melt). Serve on a bun with bacon.

4 minute Chocolate Mousse- Trey & Sarah

Ingredients:
10 oz heavy whipping cream
1/4 c. extra-fine granulated sugar
1 large egg white
2 T. water
4oz. high quality dark chocolate
1 pkg. raspberries

Directions:

1. Break the chocolate into small pieces and set aside.  In a small saucepan, heat half of the cream until it begins to boil.  Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
2. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and water,.  Using a handheld electric whisk, beat the mixture to soft peaks.  Remove the bowl from the iced water.
3. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak.  Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue.  Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
4. Serve immediately or chill for up to two days.

Brownie Pops - Delanie & Kelli

Ingredients:
1 box ( 1 lb. 2.4 oz) Betty Crocker Original Supreme Premium Brownie mix
water, vegetable oil and egg called for on brownie mix box
16 craft sticks
2/3 cup semisweet chocolate chips (4oz)
1 1/2 t. shortening
Assorted candy sprinkles

Directions:
1. Heat oven to 350º. Line 8 inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cookin spray. Make brownies as directed on box. Cool completely about 1 hour.
2. Place brownies in freezer for 30 minutes. remove brownies from pan by lifting foil; peel foil from sides of brownies. But brownies into 16 bars, 4 rows by 4 rows. gently insert craft stick into end of each bar peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
3. In small microwavable bowl, microwave chocolate chips and shortening uncovered on high about 1 minutes; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

Strawberry Chocolate Torte - Diana & Canberk

Ingredients:
1 package devil's food cake mix
1 package (8oz) cream cheese, softened
1/2 c. sugar
1 t. vanilla extract
1 c. finely chopped pecans
2 c. heavy whipping cream, whipped
2 pts. fresh strawberryies
1/2 c. pecan halves

Directions:
Prepare and bake the cake according to package directions, using 2 9inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool competely.
In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth; stir in chopped pecans. Fold in whipped cream. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the cream cheese mixture.
Arrange 1 cup strawberries ove rfilling; repeat layers three times. Garnish with pecan halves. refrigerate until serving.

Marinated Fajita Chicken - Jess, Anna & Cheyten

Ingredients:
1 cup lime juice
4 1/2 t. olive oil
2 cloves garlic, crushed
1/2 t. ground cumin
1/2 t. chili powder
1/4 t. salt
1/4 t. red pepper flakes
5 skinless, boneless chicken breast halves

Directions:
1. Whish together the lime juice, olive oil, ground cumin, chili powder, salt and red papper flakes in a bowl. Pour into a large resealable plastic bag.
2. Put the chicken breasts into the bag, coat witht he marinade, squeeze out excess air, and seal the bag.
3. Marinate in the refrigerator for 8 hours to overnight.
4. Preheat the overn to 375º.
5. Remove the chicken from the marinade and shake off excess. Discard remaining marinade. Arrange chicken breast in a baking dish.
6. Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 35 minutes.
7. Shred chicken breasts with 2 forks to desired texture.

Pie Crust Dessert Nachos - Sonya & Kalli

Ingredients:
1/2 c. sugar
2 t. ground cinnamon
1 box refrigerated pie crusts, softened as directed on box
1/3 c hot fudge sundae syrup
1/3 c. caramel sundae syrup
1/2 c. chopped nuts

Directions:
1. Heat oven to 350º. Spray cookied sheet with cooking spray.
2. In sandwich size food storage plastic bag, mix ugar and cinnamon.
3. Unroll 1 pie crust on cutting board. Cut into 3 inch wide strips; cut strips into triangles that look like nacho chips. Add a few triangles at a time to bag with sugar-cinnamon. With fingers, toss triangles in bag to coat well. Place triangles in single layer on cookie sheet. repeat with second pie crust and remaing sugar-cinnamon.
4. Bake 10 - 12 minutes or until chips are golden brown and slightly crisp. Meanwhile, in 2 separate microwavable bowls, microwave sundae syrups and high 5-10 seconds or until warm enought to drizzle.
5. Immediately remove pie crust chips from cookie sheet to large plate. Drizzle with both sundae syrups; sprinkle with nuts. Serve immediately.

Fruit Pizza - Terani & Dillon

Ingredients:
8 oz. cream cheese
1 sugar cookie mix
1/4 c. sugar
1/2 t. vanilla
1/4 c. apricot preserves
fruits of choice

Directions:
Mix sugar cookie mix, bake as directed.
Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over cooled crust.
Top with fruits of choice.
Mix preserves & water. Brush over fruit.
Refrigerate 2 hours.

Chicken Enchiladas - Cole & Nathan

Ingredients:3 T. vegetable oil
1 1/2 lbs. skinless boneless chicken breast
salt and pepper
2 t. cumin powder
2 t garlic powder
1 red onion, chopped
1 cup frozen corn, thawed
1 (28 oz) can stewed tomatoes
1/2 t. flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 c. shredded cheddar cheese

Directions:
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin and garlic powder before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. Coat the bottom of 2 (13 by 9 inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down.  Top with remianing enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350º oven until cheese melts.

Pork Chops & Hashbrowns - Tyler & Ryan

Ingredients:
Pork chops - bone or butterfly chops
Hashbrowns
butter

Directions:
Put porkchops in pan over medium heat. Flip when one side is done and wait till cooked all the way through.

Put hashbrowns in a pan over medium heat. Add some butter, to taste along with salt and pepper. Cook and stir until cooked through.

Chicken Fried Rice - Kelli & Diana

Ingredients:
2 boneless, skinless chicken breast, cut into cubes
4 c white rice (cooked)
2 large eggs
2 minced garlic cloves
1 cup frozen peas and carrots
1 onion, diced
1/2 c. soy sauce
2 T. oyster sauce
sesame oil (for stir frying)
vegetable oil

Directions:
1. Fry chicken pieces in oil until fully cooked or golden brown. Drain on paper towels and set aside. Beat eggs and fry in oil or butter and scramble. Remove from pan and set aside.
2. Add 1 t. sesame oil and 1 t. vegetable oil to the wok. Stir fry diced onion and garlic for 30 seconds, add peas and carrots mix and stir fry until vegetable are done to desired tenderness.
3. Add a little more oil and then add the rice and stir fry for a couple minutes. Add soy sauce and oyster sauce to the rice while stir frying.
4. Add the scrambled egg and chicken pieces and mix well. Heat thoroughly and serve.

Pinata Cookies - Lanie & Jess

Ingredients:

• 1 cup sugar
• 1 cup powdered sugar
• 1 cup butter
• 1 cup vegetable oil
• 2 eggs
• 1 teaspoon cream of tartar
• 1 teaspoon salt

• 1 teaspoon almond extract
• 1 teaspoon baking soda
• 5 cups flour
• 1 tablespoon vanilla
• Mini M&M candies
• 1/2 cup powdered sugar (frosting)
• 2 teaspoons milk (frosting)

Directions to make piñata sugar cookies:

1

Make the dough

Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.

2

Color the dough

Split dough into five, even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls until desired color is achieved. Gel food coloring gives you more intense colors than liquid.

3

Layer the dough

Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you're done.

4

Wait

Cover the layered dough and freeze for four hours or overnight. This is the perfect time to conserve your creative juices for what lies ahead.

5

Bake the cookies

Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.

6

Cut the cookies

Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two burro piñata cookies in one direction and one burro piñata cookie in the opposite direction. (Just flip your cookie cutter over.) That way, when you go to assemble them, the finished cookie will look "pretty" on both sides -- because the baked, bottom sides will be hidden.

7

Create the hidden pocket

For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. I used a small square cutter, and made three cuts to get a narrow rectangle. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.

8

Assembling the piñata cookies

To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a "frosting glue" mixture of milk and powdered sugar. (I used 1/2 cup of powdered sugar and two teaspoons of milk. If you put it inside a Ziploc bag and cut off a tiny tip of the bag's corner, you can pipe it onto the cookie easily.)
Put the middle cookie on top of the frosting glue and add the M&Ms to the open center. Put another outline of frosting glue on the middle cookie and place the opposite-cut piñata cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before you stand them upright.

9

Show off your finished piñata cookie

This recipe will make six to eight piñata cookies.

Pizza - Anna, Jon, & Cheyton

Ingredients:Dough:
1/2 c. warm water
1 pkg active dry yeast
3 1/2 c. bread flour or all purpose flour
2 T. olive oil
2 t. salt
1 t. sugar

Pizza:
olive oil
1 small can tomato sauce
various cheeses
pepperoni (or other meat of choice)

Directions:
Dough:
In a mixer add warm water. Sprinkle yeast and let sit for 5 minutes until dissolved. Stir if needed.
Mix in oil, flour, salt, sugar and mix on low speed for a minute. Remove paddle and replace with dough hook. Knead on low to medium speed, until dough is smooth ad elastic. About 10 min.
Put dough in bowl coated lightly with oil. Cover with plastic wrap and let sit in warm place until doubling in size. About 1 to 1 1/2 hours.


Pizza:
Remove plastic off dough, punch dough down to see if it deflates. Divide dough in 2 even balls. Place each in own bowl for 10 minutes.
Prepare toppings,
Flatter dough with hands on slightly floured surface and work outward to 1/2 inch thickness.
Turn and stretch, then let relax 5 mins., then stretch and pinch edges (to give it a lip). Place dough onto a pizza stone sprinkled with corn meal.
Brush op of dough with olive oil. Put ingredients on top of the dough.
Bake 450º for 10-15 minutes.

Chili with deer meat - Alex & Brandon

Ingredients:1 lb. deer meat, browned
1 can chili beans
1 can diced tomatoes
14 oz. can tomatoe sauce
chili powder
jalapenos, diced (to taste)

Directions:
Brown the deer meat. Add the beans, tomatoes, tomatoe sauce, jalapenos and cook until heated through.

Beef Tacos - Nathan, Lucas & Justin

Ingredients:1 lb. ground beef, browned
1 pkg. taco seasoning
1 pkg. flour tortillas
shredded lettuce
shredded cheddar cheese

Directions:
Brown the ground beef and drain the fat. Add taco seasoning and water and cook according to package directions. Serve some beef on the flour tortillas with cheese and lettuce.

Apple Crisp - Patrick & Trey

Ingredients:
1/3 c. butter
1/2 c. oats
4 tart apples, sliced
3/4 c. brown sugar
1/2 c. flour
3/4 t. ground cinnamon
3/4 t. ground nutmeg

Directions:
Heat oven to 375º. Arrange sliced apples in a greased square 8X8 pan. Mix remaining ingredients and sprinkle over the apples. Bake 25-30 minutes or until top is golden brown and apples are tender.

Pineapple Fajitas - Morgan & Sarah

Ingredients:
8 (6 inch) flour tortillas
1 lb. skinless, boneless chicken breast halve - cut into strips
2 small red bell papers, cut into strips
2 t. Jamaican jerk seasoning
1/8 t. ground black pepper
4 slices canned pineapple, chopped
1 T. vegetable oil
chopped fresh cilantro
lime wedges

Directions:
1. Preheat an oven to 350º. Wrap the tortillas in aluminum foil and heat in the oven.
2. Combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside. Heat a large skillet over medium-high heat, and coat with cooking spray. Add the pineapple and cook until brown, about 4-6 minutes. Remove the pineapple from the pan and set aside.
3. Return the skillet to the stove and heat the vegetable oil. Add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. Stir in the cooked pineapple. Serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.

Cool Mint Oreo Balls - Samantha & Sonya

Ingredients:
6 oz. cream cheese, softened
1 pkg. Oreo Cool Mint Creme Cookies, finely crushed
2 pkg. (6 squares each) Baker's White Chocolate, melted
6 drops green food coloring

Directions:
Mix Cream cheese and cookie crumbs until well blended.
Shape into 40 (1 inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix melted chocolate and food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan.
Refrigerate 1 hour or until firm. Keep refrigerated.

Breakfast Burritos - Ryan & Kalli

Ingredients:
1 lb. sausage
8 eggs
shredded cheese
sour cream
salsa
4 flour tortillas

Directions:
Fry sausage in a skillet. Drain off fat and pat dry with a paper towel. Break eggs in a bowl and scramble with a fork. Add eggs to skillet with sausage in it. Cook on medium heat until fluffy. Top with cheese.

Heat flour tortillas in microwave on a plate covered with a paper towel. Fill each tortilla with and adequate amount of egg/sausage mixture and garnish with salsa and sour cream. Serve Hot.

Walking Tacos - Kayla and Kristen

Ingredients:
1 pkg. shredded cheddar cheese
1 lb. ground beef
shredded lettuce
1 pkg. taco seasoning
doritos

Directions:
Brown ground beef, drain. Add taco seasoning according to package directions.
To make the walking taco - add meat, cheese, lettuce and doritos.

Jalapeno Chicken Poppers - Nathan & Cole

Ingredients:
12 jalapeno peppers
8 oz. cream cheese, at room temperature
1/2 c. finely chopped cooked chicken
6 T. salsa
2 T. finely chopped cilantro
1/2 t. salt

Directions:
1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
2. Lay a jalapeno on your work surface so that it sits flat without rolling. Make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the steam end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
3. Place the cream cheese, chicken, salsa, cilantro and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart size resealable plastic bag, cut one bottom corner off to make a 3/4 inch wide opening, and squeeze the mixture into the chiles until just filled (be careful to not overfill). Insert a toothpick width wise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
4. Broil for 4 minutes, rotate the pan and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cook for 5 minutes before serving.

Scrambled Eggs - Tyler & Dillon

Ingredients:
8 eggs
4 T. milk
4 T. butter
1 lb. bacon
1/2 lb. sausage
jalapenos, canned
salt and ground pepper, to taste

Directions:
Crack the eggs into a mixing bowl and beat them until they turn a pale yellow color.
Heat a saute pan over medium-low heat. Add the butter and let it melt.
Add the milk to the eggs and season to taste with salt and pepper. Whisk together.
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Let the eggs cook and run the spatula under the uncooked eggs to make clumps of the cooked eggs. Do this until all the eggs are in clumps and no longer runny.
In the meantime, brown the sausage and drain. Cook the bacon and break into small pieces.
Once the eggs are cooked, add the sausage and bacon and mix together.

Bacon Stuffed Spice Chicken Breast - Wyatt & Daniel

Ingredients:
4 Boneless, skinless chicken breasts
1/2 lb. bacon
2 habanero peppers
1 pkg. mushrooms
1 onion

Directions:
Cook bacon, split the chicken breast open and put cooked bacon inside. Chop the peppers into strips and fold into the chicken breast. Place chicken in pan and cook. In another place, slice and saute the onions and mushrooms. Place onions and mushrooms on top of the chicken when done.

Taco Lasagna - Stephanie, Nicci and Jennifer

Ingredients:
2 lbs. lean ground beef
2 packages taco seasoning mix
4 cloves garlic, minced
1/2 t. cayenne pepper
1 T chili powder
1/2 c water
18 corn tortillas
1 jar (24 oz.) salsa
1 16 oz. cont. sour cream
1 1/2 c. shredded cheddar cheese
1 1/2 c. shredded monterey jack cheese

Directions:
1. Brown ground beef. Drain and then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
2. Preheat oven to 375º. Grease 9 X 13 dish.
3. Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Drop 1/2 of the sour cream randomly over the meat mixture. Top with  1/2 c. Cheddar and 1/2 c. Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
4. Bake for 30-45 minutes or until cheeses are melted.

Smokies with Bacon - Spencer, Seth and Roan

Ingredients:
1 lb. bacon
16. oz. package little smokies sausages
1 c. brown sugar, or to taste

Directions:
Preheat the oven to 350º. Cut bacon into thirds and crap each strip around a little sausage. Place the wrapped sausages on wooden skewers (toothpicks). Arrange the smokies on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.

Chicken Lip Dip - Miranda and Claire

Ingredients:
16 oz. cream cheese
1 1/2 c. shredded cheddar cheese
2 cans of diced chicken
3/4 c. salsa
1 c. ranch
served with tortilla chips

Directions:
Mix the first 5 ingredients together and heat in a crock pot. Serve with the tortilla chips.