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.