Fruit Basket Turnovers - Kelli & Canberk

Ingredients:
4 cups fresh strawberries, hulled and thinly sliced lengthwise
1 cup fresh blueberries
2/3 cup sugar
2 T flour
1 t. ground cinnamon
1/8 t. ground nutmeg
3 T light cream
Decorator's coarse sanding sugar or granulated sugar for sprinkling

Directions:
1. Pick a pastry recipe. Divide the dough into 2 equal pieces and flatten each piece into a 6 inch disk. Wrap each tightly in plastic wrap and refirgerate for 30 minutes while preparing the filling.
2. In a medium bowl, toss the straberries and blueberries with the sugar, flour, cinnamon, and nutmeg. Let the fruit stand for 10 minutes to blend the flavors and bring out the juices from the fruits.
3. Preheat the overn to 425º and butter 2 baking sheets. On a lightly floured surface, roll ou the dough, one disk at a time, 1/8 inch thick. Cut into 12 five inch squares, re-rolling the scraps as you go.
4. Mound about 2 T. of filling neat the center of each dough square. Brush the edges of each turnover with a little cream.
5. Bring one corner of the dough up over th efilling to the oppposite corner, making a triangular pie. Make sure the filling doesn't run out to the edges. Seal the edges by pressing them closed withe the back edge of the tines of a fork.
6. Using a sharp pointed knife, cut three small slanted slits in the top of each turnover to allow the steam to escape as the pies bake. Brush each pie with cream and sprinkle with a little of the decorator's sanding sugar.
7. Bake for 15 minutes or until lightly brown. Transfer turnovers to a rack to cool. Threse turnovers are delicious eiher warm or at room temperature.

Chocolate Chip Cookies - Kristen, Kalli & Nathan

Ingredients:
1 cup butter
2 eggs
1 cup sugar
1 cup brown sugar
3 cups flour
2 t. vanilla
1 t. baking soda
2 t. hot water
1/2 t. salt
2 cups semisweet chocolate chips

Directions:
1. Preheat oven to 350º.
2. Cream together the butter, sugar & brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Put on to cookie sheets.
3. Bake for 10 minutes.

Puppy Chow - Sonya & Sam

Ingredients:
12 1/2 cup rice cereal squares
2/3 cup and 1 t. peanut butter
1 1/3 cups and 1 T semi-sweet chocolate chips
2 cups and 1T powdered sugar

Directions:
1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
2. Remove from heat, add cral and stir until coated.
3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Frozen Yogurt Pops - Delanie

Ingredients:
2 cups fresh, ripe raspberries, pineapple or strawberries, chopped
3 cups plain yogurt
2 of 1/3 cups honey
2 t. vanilla
16 paper cups (3oz) and popsicle sticks or plastic spoons

Directions:
In a blender, combine all ingredients; mix well. Pour into eight (3oz) paper cups; insert popsicle sticks in center of each. Freeze 4 hours or until solidly frozen.

Valentine's Oreo Balls - Anna Individual Presentation

Ingredients:1 8oz. cream cheese
1 24 oz white almond bark
1 24 oz. chocolate almond bark
1 16 oz. pkg oreos

Directions:
Crush the oreos. Add the cream cheese to the oreos and mix together. Make them into  balls. Place them in the freezer for about 10 minutes.
Dip each ball into the white chocolate and place on wax paper. Let dry and then add the chocolate drizzle and white drizzle.
Keep refrigerated..

Italian Ham & Cheese Stuffed Chicken - Sarah & Patrick

Ingredients:
4 boneless skinless chicken breast halves
2 T. minced fresh Italian parsley
1 t. dijon mustard
2 slices muenster cheese,halved
2 slices posciutto or 2 slices deli ham, halved
1/2 t. salt
3 T. flour
1 T. olive oil
1/4 cup apple juice

Directions:
1. Slice chicken breasts horizontally without cutting all the way through. Open so breast are flat. Place between 2 pieces of plastic wrap; pound gently with flat side of meat mallet.
2. In small bol, stir together parsley and mustard; spread over half of each chicken breast. Top each with half slices of cheese and prosciutto. Fold breast to enclose stuffing, pressing edges together to seal. Sprinkle with salt. Place flour on plate; dip chicken in flour, tapping to remove excess.
3. Heat oil in large skillet over medium heat until hot. Add chicken, cook 6-10 minutes or until golden brown, no longer pink in the center, and juices run clear. Place on serving platter.
4. Increase heat to medium high. Add apple juice to skillet; cook 30-60 seconds until slightly reduced, stirring to scrape up any browned bits from bottom of skillet. Pour over chicken

Subs - Alex & Nathan

Ingredients:
1 bag turkey slices
1 bag ham slices
1 bag pepperoni slices
1 french bread
1 pkg. sliced pepperjack cheese
lettuce

Directions:
1. Slice bread in half lengthwise
2. Add turkey, ham, cheese and pepperoni.
3. Wrap in tin foil.
4. Heat in 350º oven for 10-15 minutes.
5. Add lettuce and cut into 6 sandwiches.

Homemade Pancakes - Wyatt & Cole

Ingredients:5 cups flour
1 1/4 cup powdered milk
1/4 cup sugar
1/4 cup baking powder
1 T. salt

Directions:
Combine flour, powdered mil, sugar, baking powder and salt in a large bowl. Stir to blend. Store mixture in an airtight container and use within 8 months.

To make pancakes or waffles:
2 cups pancake mix,
1 cup water
1 egg
2 T. oil
Beat until smooth with a wire whisk or fork. This make 8 4inch pancakes or 4 large waffles.

Tacos - Lanie & Cheyten

Ingredients:1 lb. ground beef
dash garlic salt
dash cumin
1 cup sour cream
1 can refried beans
shredded cheese
lettuce
tomatoes
soft shell tortillas

Directions:
1. Brown meat and drain the fat. Add the garlic salt and cumin.
2. Warm the refried beans in a pan.
3. Serve the soft shell tortillas warmed with toppings of choice.

Fruit Salad - Morgan & Patrick

Ingredients:
1 6 oz. can mandarin oranges
2 apples
1 c. green grapes
1 banana
2 t. lemon juice

Directions:
1. Put apples (cored and sliced) in medium bowl and mix with lemon juice.
2. Carefully slice grapes in half and add to bowl.
3. Add mandarin oranges to bowl.
4. Peel and slice banana and add to bowl. Mix gently.

Caramel Stuffed Chocolate Chunk Cookies - Tierani & Ryan

Ingredients:
3 sticks butter, softened
1 1/2 cups brown sugar, packed
1/2 cup sugar
2 eggs
4 t. vanilla
4 cups flour
4 t. cornstarch
2 t. baking soda
1 t. salt
1 1/2 cups chocolate chunks
1/2 cup dark chocolate, finely chopped
18 caramel candies, cut in half to give you 36

Directions:
1. Preheat oven to 350º. Line baking sheets with parchment paper.
2. In a large bowl, add flour, cornstarch, baking soda, and salt. Whisk to combine. Set aside.
3. In the bowl of stand mixer, cream together butter and sugars for 2 minutes until light and fluffy. Then add the eggs and vanilla and beat for 2 more minutes.
4. Slowly add in the flour mixture and mix until all combined and well-incorporated.
5. Using a spatula, fold in the chocolate chunks and finely chopped dark chocolate.
6. Take a scoop of cookie dough, roll in into a ball, then using your thumb, press into the center, put the caramel candy in the center, then re-roll the ball to cover the caramel candy. Repeat until all dough has been used up.
7. Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them for the oven.
8. Let cool on baking sheet completely before you move the to a wire rack. If you move them too soon, they're too delicate so they'll break and the caramel will ooze out beneath the cookie.

Reece's Peanut Butter Bars - Kayla & Sam

Ingredients:

1/2 cup butter or 1/2 cup margarine
3/4 cup reese creamy peanut butter
1 3/4 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs, slightly beaten
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups milk chocolate chips (11-12 oz pkg.)

Directions:

1
Heat oven to 350.
2
Grease 13x9 pan.
3
Melt butter.
4
Add peanut butter, stir until melted.
5
Stir in sugar and vanilla.
6
Add eggs; with spoon, stir until well blended.
7
Add flour, baking powder and salt; stir until blended.
8
Stir in chocolate chips.
9
Spread batter into prepared pan.
10
Bake 35 minutes or until top is golden brown and edges are firm.
11
Cool completely in pan on wire rack.
12
Cut into bars.

Soft & Chewy Chocolate Chip Cookies - Justin, Brandon & Lucas

Ingredients:
2 1/4 cups flour
1/2 t. baking soda
1 c. butter, room temperature
1/2 c. sugar
1c. packed brown sugar
1 t. salt
2 t. vanilla
2 eggs
2 cups (12 oz) semisweet chocolate chips or M&M's

Directions:
1. Preheat oven to 350º. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy. reduce speed to low; add the salt, vanilla, and eggs.  Beat until well mixed, about 1 minute. Add flour mixture, mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven and let cool on baking sheet 1 to 2 minutes. Transfer to wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Iowa Ham Balls - Alex, Lucas & Nathan

Ingredients:
3 1/2 lbs. ground ham
1 1/2 lbs. ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10 3/4 oz each) tomato soup, undiluted
3/4 c. vinegar
2 1/2 cups packed brown sugar
1 t. prepared mustard

Directions:
In a large bowl, combine first five ingredients. Using a 1/3 cup measure, shape mixture into 2 inch balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325º for 1 hour, basting frequently with sauce.

Cherry Cheesecake - Dillon & Tyler

 

Ingredients:

1 graham cracker pie crust

2 eggs

1/2 cup sugar

2 t. vanilla

1 1/2 cups sour cream

2 packages (8 oz. each) cream cheese, softened and cut into pieces

2 T. melted butter

1 can cherry pie filling

Directions:

Prepare cheesecake pie filling. Beat together eggs, sugar, vanilla and sour cream. Gradually add cream cheese, beating well. Beat in melted butter. Pour cheese mixture into 9 inch prepared crust. Bake cheesecake at 325º for 35 minutes, or until set in center. Will firm up as it cools. Top with cherry pie filling; chill cheery cheesecake pie thoroughly before serving.

Cheesecake Pancakes - Jess & Diana

Ingredients:
3 c. strawberries, hulled and sliced
4 T. strawberry jam, seedless
2 1/2 c. flour
2 1/2 c. buttermilk
2 eggs
1/2 c. vegetable oil
1/2 c. sugar
2 t. baking powder
2 t. baking soda
2 pinch salt
4 c. frozed cheesecake, chopped
cooking spray
butter, confectioner's sugar, whipped cream, for topping

Directions:
1. Mix the strawberries, jam and 2 tablespoons of warm water in a bowl. Preheat the oven to 200 degrees.
2. Pluse the flour, buttermilk, egg, vegetable oil, sugar, baking soda, baking powder and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
3. Coat a large nonstick skillet or griddle with coooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioner's sugar, or whipped cream, if desired.

Apple Pockets - Anna & Trey

Ingredients:
2 tubes creseant rolls
apple pie filling
 sugar
cinnamon
1 T. butter
whip cream

Directions:
Unroll creseant rolls. Place on greased pan. Put one unrolled creseant roll down. Put pie filling in and put another on top. Using a fork, attach the two creseant rolls together around the edges.
Melt the butter and brush the tops of the apple pockets. Apply small amounts of sugar and cinnamon on top.
Put in 350º oven for 10-13 minutes.
Let cool and add whipped cream if desired.

Fudge Brownies - Cole & Wyatt

Ingredients:
1 1/4 c. margarine
4 eggs
2 cups sugar
1 1/2 cups flour
2 tsp vanilla
3/4 cup cocoa

Directions:
Preheat oven to 350º.
Melt butter and add cocoa;  mix. Stir in sugar and blend in the eggs, one at a time. Add vanilla. Stir in flour. Mix well.
Bake in greased 9 X 13 pan for 30 minutes. Let cool on rack 20 -30 minutes. Frost, if desired.
Cut into 20 squares.

Ice Cream Cupcakes - Jess & Kelli

Ingredients:
To make the cake:
cake mix and the ingredients on the box to make the cake
cupcake liners

Ice Cream:
cake batter ice cream of choice

Stabilized Whip Cream:
1 t. unflavored gelatin
4 t. cold water
1 cup heavy whipping cream
1/4 c. sifted powdered sugar

1. In a small pan, combine gelatin and cold water; let stand until thick.
2. Place over low heat, stirring constantly, just until the gelatin dissolves.
3. Remove from heat; cool (do not allow to set).
4. Whip the cream with the icing sugar, until slightly thick.
5. While slowly beating, add the gelatin to whipping cream.
6. Whip at high speed until stiff.

Directions:
Make the cake part of the cupcakes first using cupcake liners inside muffin tin. Fill with 1/4 inch of cake batter and cooking until they bounce back (about 10 minutes). Once cooled leave the liners and cake inside of the muffin tin and put your softened ice cream on top of the cake until it reaches the top of the liners. Freeze in the freezer until the ice cream is hardened (about 2 hours). Right before serving top with the stabilized whip cream and some sprinkles.

Kit Kat Cake - Diana & Canberk

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.

Biscuits & Gravy - Tyler & Dillon

Ingredients:
1 lb. milk sausage
4 T. flour
1/2 gallon milk
salt
pepper
Biscuits, store bought or homemade

Directions:
In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium high heat until the sausage is coated with the flour. Add milk and stir until desired thickness and add salt and pepper to taste. Serve with biscuits.

Mexican Wedding Cakes - Kalli & Sonya

Ingredients:
1 cup shortening
2 cups powdered sugar, divided
2 t. vanilla
2 c. flour
1/2 t. baking soda
1/8 t. salt
2 cups finely chopped walnuts

Directions:
1. Heat oven to 350º.
2. Combine shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer. Beat on medium speed until well blended.
3. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 inch apart.
4. Bake 15 minutes or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooking racks to cool completely.

Coconut Macaroons - Kristen & Kayla

Ingredients:
3 1/2 oz. flaked coconut
2 egg whites
1/2 t. vanilla
2/3 c. sugar

Directions:
1. Lightly grease a cookie sheet; set aside. In a medium mixing bowl beat egg whites and vanilla with an electric mixer on high speed until soft peaks form. Gradually add sugar, about  1 T. at a time, beating until stiff peaks form. FOLD in coconut.
2. Drop mixture by rounded teaspoons 2 inches apart. Bake in 325º oven about 20 minutes.

Chili Mac - Tierani & Ryan

Ingredients:
1.5 lbs. lean ground turkey
2 t. oil
1/4 c. dehydrated onions
1 T. garlic powder
1 T. chili powder
1 T. cumin
1 t. cinnamon
1 t. coriander
1 (15oz) can tomato sauce
1 c. water
whole grain macaroni, cooked to package directions
salt to taste
parmesan cheese for garnish

Directions:
1. In a medium to large soup pot, cook the turkey in the oil
2. When the meat is about half way cooked, stir in all the spices.
3. When the meat is finished cooking, stir in the pasta.
4. Served topped with parmesan cheese.