Watergate Salad – Seth Simmons

Ingredients:

1 can (20oz) crushed pineapple in juice, undrained

1 pkg (3.4 oz) Pistachio flavor instant pudding

1 cup miniature marshmallows

½ cup chopped pecans

1 ½ cup whipped topping

Directions:

Combine first 4 ingredients in a large bowl.

Stir in whipped topping.

Refrigerate 1 hour.

Serve

Apple Squares – Khyle Blakeney & Sabryna Gilmore

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Ingredients:

¼ cup margaine

1 egg

½ cup chopped apples

1 cup flour

1 tsp baking powder

¼ tsp salt

¼ tsp ground cinnamon

½ cup brown sugar

½ cup white sugar

1 tsp vanilla

½ cup walnuts, chopped

2 tsp white sugar

2 tsp ground cinnamon

Directions:

1.     Preheat oven to 350 degreed. Grease a 9X9 inch pan. Sift together flour, baking powder, salt and ¼ tsp of cinnamon; set aside.

2.     In a large bowl, mix together melted butter, brown sugar, and ½ cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.

3.     Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

Buttermilk Biscuits and Sausage Gravy – Aspen Bowman & Max Spalla

Biscuit Ingredients:

2 ½ cups self rising flour

2 tsp sugar

½ tsp salt

4 T. vegetable shortening

4 T. butter (chilled)

1 cup chilled buttermilk

1 T. melted butter

Biscuit Directions:

1.     Preheat oven to 450 degrees. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready.

2.     Whish together flour, sugar and salt in a medium sized bowl. Using a fork or a pastry blender cut in the shortening and the butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture should be crumbly.

3.     Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.

4.     With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a ¾” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.

5.     Using a 2 inch biscuit cutter, cut out the biscuits pressing straight down. Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just tough. Reshape scrap dough and continue butting. Remember to handle the dough as little as possible.

6.     Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.

Giant Meatballs Stuffed with Mozzarella – Aspen Bowman & Sabryna Gilmore

Ingredients:

2 T. cottage cheese

¼ c. parmesan cheese

6 cubes mozzarella

2 lbs. hamburger

1 egg

1 cup bread crumbs

1 tsp tomato paste

26 oz. tomato sauce

2 fresh sprigs of thyme

2 garlic cloves

Directions:

Preheat the oven to 375 degrees.

For the meatballs: Mix the meat with cottage cheese, egg, parmesan, bread crumbs, parsley, thyme, tomato paste and the garlic. Season with salt and pepper. Combine well with your hands.

Form the mixture into large balls (size of a tennis ball). Pierce the meatball with the mozzarella and ensure you seal well with the meat. Place meatballs on to a tray and bake in the oven and cook for 15 to 20 minutes.

Once cooked, add the meatballs to the sauce and place back into the oven and cook fro another 35 minutes at 200 degrees.

Chocolate Cherry Cake – Katie Pearson & Jennifer Triska

Ingredients:

1 pkg chocolate cake mix

¾ tsp ground cinnamon

2 cartons (8oz each) cherry yogurt

3 eggs

¼ cup milk

1 tsp vanilla

1 carton (8oz) frozen whipped topping, thawed, divided

1 can (21oz) cherry pie filling, divided

Directions:

In a large bowl, combine cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed for 30 seconds; beat on medium until smooth, about 3 minutes. Pour into two greased and floured 9 in. round baking pans. Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans 15 minutes before removing to a wire rack; cool completely. Place one cake layer on a serving platter. Spread about 1 cup whipped topping in a circle 1 ½ inch wide around outer top edge of cake. Spoon 1 cup of cherry pie filling in the center. Tope with second cake layer. Spoon remaining pie filling into a star, maple leaf or other desired shape in the center. Pipe or spread remaining whipped topping on top of cake and around bottom of cake. Chill at least 1 hour before serving. Store in the refrigerator.

Pizza Dip – Sara Adam & Austin Lauderman

Ingredients:

4 oz. cream cheese

¼ cup sour cream

½ cup mozzarella cheese, shredded

¼ cup parmesan cheese, grated

2 oz. pepperoni, sliced

1 lb. sausage

2 T. green pepper

¼ cup mayo

1 cup pizza sauce

1 baguette

Directions:

1.     Mix the cream cheese, sour cream, mayo, mozzarella and parmesan. Spread across bottom of a pie plate.

2.     Spread the pizza sauce on top and sprinkle on the cheese, pepperoni and green pepper.

3.     Bake in a preheated 350 degree oven until the sides are bubbling and the cheese has melted and turned golden brown on top. Approx. 20 minutes.

4.     Slice the baguette and serve with the pizza dip.

Hot Burgers- Ryan Laughlin & Keven Beamish

Ingredients:

1 lb. ground beef

1 jalapeno

1 c. shredded cheddar cheese

1 pkg. hamburger buns

Franks Red Hot Xtra Hot, to taste

2 T. Cayenne pepper

2 T. Crushed red pepper

2 T.

Lawrys Seasoned salt

Directions:

1.     Cut jalapenos and lettuce. Mix with red hot.

2.     Mix cheese, jalapenos and red hot mixture into burger patties. Cook patties.

3.     Serve warm.

Chicken Alfredo Biscuit Casserole – Krystal Weirup & Leya Haynes

Ingredients:

1 T. butter

½ cup chopped onion

1 (16oz) jar Alfredo pasta sauce

¼ cup milk

2 cup chopped cooked chicken

2 cups frozen broccoli florets, thawed

¼ tsp. dried basil leaves

1 (7.5 oz) can refrigerated buttermilk biscuits

1 T. butter, melted

1 T. grated parmesan cheese

Directions:

1.     Heat oven to 375 degrees. Spray 8 inch square glass baking dish with cooking spray.

2.     In 10 inch nonstick skillet, melt 1 T. butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.

3.     Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with parmesn cheese.

4.     Bake 15 to 20 minutes or until biscuits are golden brown.

Lasagna in a Bun – Hanna Greiner & Brandi Rude

Ingredients:

1 c. ricotta cheese

¼ c. grated parmesan cheese

1 c. cheddar cheese

1 c. mozzarella cheese

1 lb. ground beef

8 Hoagie buns (8in.)

1 c. spaghetti sauce

1T. garlic powder

1 T dried Italian seasoning

Directions:

Cut thin slices off tops of buns. Hollow out centers, leaving ¼ inch thick shells; discard tops and center or save for another use.

In a skillet brown ground beef; drain. Add spaghetti sauce, garlic powder, and Italian seasoning. Cook 4-5 minutes or until heated through.

Combine ricotta, parmesan and half of cheddar and mozzarella cheeses; mix well.

Spoon meat sauce into buns; top with cheese mixture. Place on baking sheet. Cover loosely with foil. Bake at 350 degrees for 20-25 minutes. Uncover; sprinkle with remaining cheddar and mozzarella. Return to oven for 2-3 minutes or until cheese melts.

Tacos in Pasta Shells – Valerie Payne & Erica Topping

Ingredients:

1 ¼ lbs. ground beef

3 oz. cream cheese

1 tsp salt

1 tsp chili powder

18 jumbo pasta shells

2 T butter, melted

1 cup taco sauce

1 cup shredded cheddar cheese

1 cup shredded Monterey jack cheese

1 ½ ups crushed tortilla chips

1 cup sour cream

Directions:

1.     In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.

2.     Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.

3.     Preheat oven to 350 degrees.

4.     Fill shells with beef mixture and arrange in a 9X13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.

5.     Remove dish from oven and top with cheddar cheese, Monterey jack cheese and tortilla chips; return dish to oven to cook for 15  minutes more.

6.     Top with sour cream and onions; serve.

Peanut Butter Fudge – Kelsey Thacker & Max Spalla

Ingredients:

½ cup butter

½ cup milk

¾ cup peanut butter

1 tsp vanilla

2 ¼ cups brown sugar

3 ½ cups powdered sugar

Directions:

Melt butter in a medium sauce pan over medium heat. Stir in brown sugar and milk. Bring to a boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over powdered sugar in a large mixing bowl. Beat until smooth; pour into 8X8 inch dish. Chill until firm and cut into squares.

Raspberry Peach Cobbler – Khyle Blakeney & Seth Simmons

Ingredients:

Biscuits:

1 cup all purpose flour

½ cup sugar

1 tsp baking powder

¼ tsp salt

¾ sup dairy sour cream

2 T. margarine, melted

1 egg

Fruit Mixture:

¾ cup sugar

3 T cornstarch

1 (10oz) pkg. raspberries with syrup, thawed, drained, reserving liquid

1 (16 oz) pkg. frozen sliced peaches without syrup, thawed, drained

1 T. sugar

Directions:

Heat oven to 375 degrees. In medium bowl, combine flour, ½ cup sugar, baking powder and salt; mix well. Stir in remaining biscuit ingredients; set aside.

In medium saucepan, combine ¾ cup sugar, cornstarch and reserved raspberry liquid. Cook over medium heat until mixture boils; boil 1 minute, stirring constantly. Add raspberries and peaches; cook 1 minute. Pour into ungreased 2 quart casserole. Spoon biscuit mixture over hot fruit mixture; forming 9 biscuits around edge of casserole. Sprinkle biscuits with 1 tablespoon sugar.

Bake at 375 degrees for 35 to 45 minutes or until biscuits are golden brown. Serve warm.

Chocolate & Peanut Butter Mousse Cheesecake – Joseph Hietpas & Sidney Adam

Ingredients:

1 ½ cups chocolate wafer crumbs (about 24 wafers)

¼ cup butter, melted

Mousse Layers

1 ¼ cups heavy whipping cream

¾ cup creamy peanut butter

5 oz. cream cheese, softened

2 T. butter, softened

1 ¼ cups confectioners’ sugar

5 oz. bittersweet chocolate, chopped

1 milk chocolate candy bar ( 3 ½ oz.), chopped

1/3 cup sugar

¼ cup milk

1 tsp. vanilla

Ganache

6 oz. bittersweet chocolate, chopped

2/3 cup heavy whipping cream

1 tsp vanilla extract

Directions:

1.     In a small bowl, mix wafer crumbs and butter. Press onto bottom of a greased 9 in. springform pan.

2.     In another bowl, beat cream until stiff peaks form. In a large bowl, beat peanut butter, cream cheese and butter until smooth. Beat in confectioners’ sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer.

3.     Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm.

4.     For ganache, place chocolate in a small bowl. In a small sauce pan, bring cream just to a boil. Pour over chocolate, whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over the cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

Dirt Pudding Cups – Jacob Dunn & Jennifer Triska

Ingredients:

2 cups cold fat free milk

8 oz. reduced fat whipped topping

1 pkg reduced fat oreos, made into cookie crumbs

1 (1.4 oz.) sugar free instant chocolate pudding mix

1 bag gummy worms

Directions:

In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Divide a third of the cookie crumbs and half of the pudding mixture among 10 dessert cups; repeat layers then top with gummy worms.

New York Strip Steaks – Joseph Hietpas & Jacob Dunn

Ingredients:

½ cup olive oil, plus oil for skillet

¼ cup fresh lemon juice

3 cloves garlic, minced

2 tsp Worcestershire sauce

1 tsp ground black pepper

6 boneless New York Strip steaks

Directions:

In a heavy duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper. Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30  minutes, turning bag occasionally.

Heat a large oiled skillet over medium-high heat.

Remove steaks from marinade, discarding marinade. Place 3 steak in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.

Pulled Chicken Sandwiches – Katie Pearson & Jennifer Triska

Ingredients:

1 lb boneless skinless chicken  thighs

1 onion, sliced

½ c. BBQ sauce

¼ c. water

1 T. brown sugar

1 French bread baguette

4 Kraft singles

Directions:

1.     Cook chicken and onions in skillet on medium high heat 8 min., stirring occasionally.

2.     Add BBQ sauce, water and sugar; stir. Reduce heat to medium; cover. Cook an additional 7 min. or until chicken is cooked through.

3.     Remove chicken from skillet. Shred chicken with 2 forks or chop into small pieces. Return to skillet; stir until evenly coated with sauce. Cut baguette crosswise into 4 pieces. Cut each piece lengthwise in half. Fill with chicken mixture and singles.

Angel Hair Pasta with Garlic, Herbs, and Parmesan – Erica Topping & Brandi Rude

Ingredients:

8 oz. angle hair pasta

salt

¼ c. olive oil

2 T. finely chopped fresh herbs such as rosemary, thyme, oregano

¼ c. chopped fresh parsley

3 cloves of garlic, sliced

1/8 tsp chili pepper flakes

½ to 1 tsp of freshly ground black pepper (to taste)

½ c. grated parmesan cheese

Directions:

1.     Bring a large pot of salted water to a boil.

2.     While the water is heating in step 1, heat the olive oil in a small saucepan on medium heat. Add the sliced garlic, chili pepper flakes, finely chopped herbs, and chopped parsley to the oil. Cook for one minute or until the parsley has wilted and the garlic is emitting a strong fragrance. Remove from the heat.

3.     The angel hair pasta will cook in about 2 minutes once it starts, so get everything ready. Once the water is at a rolling boil, add the pasta. Cook at a rolling boil until al dente. Drain the pasta and rinse briefly with cold water, just enough to stop the cooking, but not so much as the make to make the pasta cold. The pasta should still be quite warm.

4.     Place pasta in a large bowl. Pour herbed garlic sauce over the pasta and gently toss to combine. Sprinkle parmesan cheese and freshly ground black pepper over the pasta and gently too to combine.

5.     Serve immediately as a side dish.

Roasted Garlic and Herb Spaghetti – Krystal Weirup & Leya Haynes

Ingredients:

2 T. olive oil

3 cloves garlic, crushed

3 cups Prego Roasted Garlic & Herb Italian Sauce

½ tsp crushed red pepper

1 (10oz) pkg Pepperidge Farm Garlic Bread

16 oz. spaghetti, cooked and drained

3 T. minced fresh Italian parsley

Directions:

1.     Preheat oven to 400 degrees for the bread.

2.     Heat the oil in a 12 inch skillet over medium heat. Add the garlic and cook until it’s golden.

3.     Stir the sauce and red pepper in the skillet and heat to a boil. Reduce the heat to low.

4.     Meanwhile, bake the bread according to the package directions.

5.     Toss the spaghetti with the shrimp mixture. Sprinkle with the parsley. Cut the bread into 2 inch diagonal slices. Serve the bread with the spaghetti mixture.

Five Cheese Ziti – Hanna Greiner & Sidney Adam

Ingredients for the Ziti Sauce:

4 cups tomato sauce

2 cups alfredo sauce

½ c. ricotta cheese

¼ c. mozzarella cheese, shredded

3T. Fontina cheese, shredded

1 tsp garlic pepper seasoning

½ tsp garlic powder

Ingredients for the Ziti Topping:

3 cups mozzarella cheese, shredded

½ c. Italian breadcrumbs

3 T romano cheese, grated

3 T. parmesan cheese, grated

1 T. fresh garlic, chopped

3 T. vegetable oil

3 T. fresh parsley, chopped

Other Ingredients:

1 lb. dry ziti pasta

1 cup mozzarella cheese, shredded

Directions:

1.     Prepare the ziti sauce:

2.     Combining all ingredients for the ziti sauce in a large bowl; cover and refrigerate until ready to use.

3.     Prepare the ziti topping:

4.     In a medium size bowl, whisk together the first 4 ingredients for the ziti topping.

5.     Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

6.     When ready to prepare the whole dish:

7.     Preheat oven to 375 degrees. Spray a 9X13 baking dish with non-stick spray.

8.     Prepare the pasta according to package directions.

9.     Pour ½ cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.

10.  When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.

11.  Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.

12.  Top the mozzarella with the prepared ziti topping, spreading evenly.

13.  Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.

14.  Remove and serve immediately.