Ham & Vegetable Linguine Austin & Keven

Ingredients:
1 cup whipping cream
2 cup ham
1/2 cup peas
1/2 lb. asparagus
1 medium carrot
1 medium zucchini
1 (8oz) pkg linguine
1/4 cup butter
1/4 cup parmesan cheese
1 tsp salt and peper

Directions:
Cook noodles according to package. Meanwhile, in a large skllet, saute asparagus, carrot, zucchini, ham and butter until tender. Add cream, peas, parmesan salt and pepper. Bring to a boil, reduce heat. Simmer for 3 minutes. Stir frequently. Rinse and drain noodles. Mix into the other mixture.

Chocolate Turtle Cookies - Valerie, Sidney & Hanna

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 cup cocoa
1 cup butter, room temp.
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup caramel bits or chopped caramels
caramel sauce for drizzling

Directions:
1. Preheat oven to 350°. Line baking sheet with parchment paper. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next add in vanilla and mix until combined.
4. Gradually add flour mixture and beat until combined. Stir in chocolate chips, pecans and caramels. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart.
5. Bake cookies for 8-10 minutes or until cookies are set but still soft in the center. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooking rack and cool completely. Drizzle cookies with caramel sauce and serve.

White Chip Orange Dream Cookies - Katie & Erica

Ingredients:
2 sticks butter
1 egg
1 orange peel
2 1/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
2 cups white chocolate chips

Directions:
Combine flour, baking soda and slat in small bowl. Beat butter, sugar and brown sugar in large mixing bowl until creamy. Beat in egg and orange peel (grated). Gradually beat in flour mixture, stir in chocolate chips. Drop dough by teaspoons onto ungreased baking sheets. Bake at 350° for 10-12 min.

Cookies & Cream Cake - Jennifer & Krystal

Ingredients:
1/4 c. milk
3 egg whites
1 white cake mix box
1/3 c. vegetable oil
4 1/2 cups powdered sugar
1 1/4 cup water
1 pkg. oreos
1/2 c. shortening
1 tsp vanilla

Directions:
In a large mixing bowl combine cake mix, water, oil and egg whites.
Beat on low speed until moistened. Beat on high for 2 miutes. Gently fold in crushed cookies. Pour into two greased and floured 8 inch round cake pans. Bake at 350° for 30  minutes.

Remove from pans after cooling. In a mixing bowl beat sugar, shortening, milk, vanilla and powdered sugar. Spread onto the cake.

Smores Bars - Brandi & Sara

Ingredients:
CRUST:
1/2 cup butter, melted
1 1/2 cup graham cracker crumbs

DOUGH:
2 cups brown sugar
2/3 cup butter (softened)
2 eggs
2 1/2 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup mini marshmallows

Place on top of dough before baking:
1 milk chocolate candy bar; broken into pieces
1 graham cracker; broken into pieces
1/2 cup marshmallows

Directions:
1. Preheat oven to 325°
2. Combine melted butter and graham cracker crumbs into a small bowl with a fork. Then line a 9X13 pan with foil and press down crust. Set aside.
3. Cream butter and sugar in a large bowl. Add in eggs and vanilla and stir until combined. Mix the baking powder and salt with 1 cup flour. Pour into the butter mixture and stir in the rest of the flour. Fold in chocolate chips.
4. Press dough into pan with a spatula flour on your hands. The dough goes right on top of the crust. Bake for 30-35 minutes or until lightly browned. Test with a tooth pick. The dough should be soft in the center.
5. Allow bars to cool and then enjoy with a scoop of ice cream.

Red Velvet Cupcakes - Sabryna & Seth and Joseph & Jacob

Ingredients:
2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 T red food coloring
1 tsp white distilled vinegar
1 tsp vanilla

For Cream Cheese Frosting:
1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp vanilla
4 cups powdered sugar

Directions:
Preheat oven to 350°. Line muffin pans with cupcake papers.

In a medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20-22 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove fromoven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Chicken Fettuccine Alfredo - Kelsey & Max

Ingredients:
1/2 lb. fettuccine, uncooked
1 lb. boneless, skinless chicken breasts, cut into strips
1 1/4 cups chicken broth
4 tsp. flour
4 oz. cream cheese, cubed
3 T. grated parmesan cheese, divided
1/4 tsp garlic powder
1/4 tsp pepper

Directions:
Cook pasta as directed on package.

Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, 2 T parmesan, garlic powder and pepper; cook 2 minutes or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.

Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining parmesan.