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.

Spaghetti with Turkey Meatballs - Khyle & Kelsey

Ingredients:
1 pkg meatballs
12 oz. spaghetti
2/3 cup tomato paste
1 cup onion, chopped
1 cup medium green pepper, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
4 cups tomatoes
1 T. cooking oil
2 tsp dried Italian seasoning
1/2 tsp sugar
1/2 tsp salt
1/2 tsp garlic powder

Directions:
For Sauce: In a dutch oven cook onion, green pepper, carrot and celery in  hot oil till tender. Stir in fresh or undrained canned tomatoes, tomato paste, italian seasoning, sugar, salt and garlic powder. Bring to boiling; add turkey meatballs. Reduce heat, cover and simmer for 30 minutes. If necessary, uncover and simmer for 10-15 minutes more or til sauce is desired consistency, stirring occasionally.

Meanwhile, cook pasta according to the directions on package. Drain.

Bacon Ranch Pasta Salad - Krystal & Sara

Ingredients:
1 (12oz) pkg uncooked tri color rotini pasta
10 slices bacon
1 cup mayo
3 T. dry ranch salad dressing mix
1/4 tsp garlic powder
1/2 tsp garlic pepper
1/2 cup milk
1 large tomato, chopped
1 (4.25 oz) can chopped black olives
1 cup shredded sharp cheddar cheese

Directions:
1. Bring a large pot of lightly salted water to a boil;cook rotini at a boil until tender yet firm to the bite, about 8 minutes, drain.
2. Place bacon in a skillet over medium high heat and cook until evenly brown. Drain and chop.
3. In a large bowl, mix mayo, ranch dressing mix, garlic powder and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. toss with additional milk if the salad seems a little dry.

Egg Casserole - Valerie & Sidney

Ingredients:
12 eggs, beaten
1 1/2 lbs. ground breakfast sausage
16 oz. shredded cheddar cheese
7 slices white bread, torn into pieces

Directions:
1. Preheat oven to 350°.
2. Brown sausage in a large skillet over medium high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9X13 pan.
3. In a separate large bowl, combine the sausage, bread and 12 oz. of cheese. Mix well and pour this into the egg mixure. Top with the remaining 4 oz. of cheese and cover with foil.
4. Bake at 350° for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

Country Fried Chicken & Gravy - Brandi & Leya

Ingredients:
4 boneless skinless chicken breasts
1/2 cup flour
1/4 tsp ground black pepper
3/4 cup buttermilk
1 cup finely crushed buttery crackers
3 T. peanut oil
1 can cream of mushroom soup
1 cup milk

Directions:
1. Preheat oven to 350°.
2. Pound the chicken breasts to 1/4 inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
3. Combine flour and pepper in a shallow dish.
4. Pour buttermilk into a second dish.
5. Spread crushed crackers on a plate.
6. Dredge chicken breasts, one at a time, in seasoned flour.
7. Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
8. Heat oil in a 12 inch skillet over medium high heat.
9. Add chicken cook 2 to 3 minutes on each side until golden brown and cooked through.
10. Remove to oven safe platter or cookie sheet; place inoven to keep warm.
11. Put remaining cracker crumbs into pan and lightly brown.
12. Stir mushroom soup into drippings and crumbs.
13. Combine remaining buttermilk and flour; add to soup mixture.
14. Add additional milk as needed.
15. Bring to a boil, stirring; remove from heat.
16. Serve chicken accompanied by gravy.

Taco Salad - Jennifer & Jacob

Ingredients:
1 lb. ground beef
1 pkg taco seasoning mix
1 (16oz) can chilli beans
1 (16oz) bottle French dressing
1 head iceberg lettuce
1 (14.5 oz) pkg. tortilla chips
1 cups shredded cheddar cheese
1 cup chopped tomatoes
4 T. sour cream
1/2 cup salsa

Directions:
1. In a large skillet over medium high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and french dressing. Fill the dressing bottle 2/3 full of water and add to the skillet.  Bring to a boil, reduce heat and simmer for 15 minutes.
2. Crush the bag os chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then add salsa and sour cream.

Stuffed Veggie Peppers - Ryan, Katie & Kevin

Ingredients:
1/3 cup grated parmesan cheese
1/3 cup grated cheddar cheese
1 cup brown rice
3 large bell peppers
2 T. soy sauce
3/4 tsp. worcestershire sauce
1/2 T crushed red pepper
Red hot - to taste

Directions:
1. Preheat oven to 350°. Bring 3 cups water to a boil, stir in rice. Let rice simmer for 10-20 minutes in sauces.
2. Core and seed peppers. Microwave peppers in a dish with 1/2 inch of water for 5 minutes.
3. Once rice is done, put it in a pan and simmer in soy and worcestershire sauce. Once combined put all ingredients into peppers.
4. Cook until warmed through . Sprinkle salt and crushed red peppers on top to serve.

Homemade Fruit Punch - Sabryna & Seth

Ingredients:
4 cups frozen strawberries, thawed
1 cup fresh pinapple
1 cup fresh pitted cherries
2 fresh peaches
32 oz. real fruit jiuice
4 liters club soda
sugar to taste

Directions:
1. Find a big bowl and a fine colander.
2. Dump whatever fruit you have ready in the blender with about half of the juice. Blend enough that there are still a few chunks but it's mostly pureed. Empty the blender into the colander over the bowl. repeat until all of the fruit is processed. Using a wooden spoon stir the fruit mixture until all that's left in the colander is the pulp from the fruit. Add the remainder of the fruit juice if you haven't already.
3. The proportions are 2 liters of club soda for half of the fruit concentrate, and then sweeten with sugar to taste. Serve over ice.

New York Cheesecake - Max & Kelsey

Ingredients:
15 graham crackers, crushed
2 tablespoons butter, melte
4 (8oz) pkgs cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
 1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all purpose flour

Directions:
1. Preheat oven to 350°. Grease 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix inthe eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5-6 hours; this prevents cracking. Chill in refrigerator until serving.

Easy Bake Banana Bread - Aspen & Khyle

Ingredients:
1/2 cup butter, room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 tsp vanilla
1/2 cup chopped walnuts

Directions:
1. Preheat oven to 350°. Grease 9X5 loaf pan, set aside. In an electric mixer fitter with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and slt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.