Scotcheroos - Alyssa Murphy individual

Ingredients:
1 1/2 cups creamy peanut butter
1 cup sugar
1 cup light corn syrup
6 cups rice krispies
1 2/3 cups butterscotch chips
1 cup chocolate chips

Directions:
Spray a 9X13 pan with cooking spray.

Combine peanut butter, sugar and corn syrup in large saucepan. Cook over medium heat stirring frequently, until melted. Remove from heat. Add cereal; stir until thoroughly coated. Press onto bottom or prepared baking pan.

Microwave butterscotch and chocolate chips in large, uncovered, microwavable bowl on high for 1 minutes, stirring every 20 seconds. Spread over cereal mixture.

Refrigerate for 15-20 minutes or until topping is firm. Cut into bars.

Sweet, Sticky & Spicy Chicken - Ethan & Chris

Ingredients:
1 T brown sugar
2 T honey
1/4 cup soy sauce
2 tsp chopped fresh ginger root
2 tsp chopped garlic
2 T hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves, cut into 1/2 inch strips
1 T vegetable oil

Directions:
1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
4. Serve over rice.

Chicken Bacon Ranch Quesidillas - Cara, Amber

Ingredients:
4 flour tortillas
1/4 cup chicken, shredded and seasoned with fajita seasoning
1/4 cup bacon, cooked and crumbled
4 T ranch dressing
red pepper flakes
monterey jack heese

Directions:
Spread 2 T ranch dressing on 2 tortillas.

Put cheese, chicken and bacon on top of the ranch. Sprinkle red pepper flakes on each one. top with remaining tortilla.

Heat pan. Spray with Pam. Place quesadilla in pan. Cook each side 1-2 minutes until cheese melts and tortilla is slightly browned.

Cookie Cups - Alyssa, Mike & Randy

Ingredients:
Refrigerated Chocolate Chip Bar Dough

Directions:
Preheat oven to 325°. Grease 12 muffin cups.

Press two squares of dough together. Place in prepared muffin cups.

Bake for 20 minutes or until golden brown. Cool completely in pan on wire rack. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.

Fill Cookie cups as desired.

Tortilla Soup - Kylie, Harley, Hailey

Ingredients:
1 tsp canola oil
1 large onion, diced
2 large jalapeno peppers, seeded and chopped
2 T tomato paste
1/2 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1 14.5 oz can diced tomatoes, undrained
32 oz. chicken broth
2 cups shredded cooked chicken
tortilla chips

Directions:
Heat the oil in a 6 quart saucepot over medium high heat. Add the onion and peppers and cookf or 2 minutes or until tender crisp, stirring occasionally.

Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips.

Shish Kabobs - Tyler, Brooke & Leah

Ingredients:
1/3 cup vegetable oil
1/2 cup soy sauce
1/4 cup lemon juice
1 T mustard
1 T worcestershire sauce
1 clove garlic, minced
1 tsp black pepper
1 1/2 tsp salt
1 1/2 lb. lean beef, cut into 1 inch cubes
mushrooms
8 skewers
2 green peppers, cut into chunks
1 red pepper, cut into chunks
1 large onion, cut into large squares

Directions:
Whisk the vegetable oil, soy sauce, lemon juice, mustard, worcestershire sauce, garlic, black pepper, and salt together in bowl; pour into plastic bag. Add the beet, coat with marinade, squeeze out excess air, and seal the bag. Marinate for 8 hours.

Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate for another 8 hours.

Remove beef and mushrooms from the marinade, shaking off excess. Pour marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes; set aside for basting.

Thread pieces of green pepper, beef, red pepper, mushroom and onion onto skewers, repeating until all ingredients are skewered. Cook the skewers on the preheated grill, turning frequently and brushing with the reserved marinade until nicely browned on all sides, about 15 minutes.

Gingersnaps -Landon & Justin

Ingredients:
1/2 cup margarine
2/3 cup white sugar
1 egg
2 T and 2 tsp molasses
1 1/3 cup flour
2 tsp ground ginger
3/4 tsp ground cinnamon
1 1/4 tsp baking soda
1/4 tsp salt
1/3 cup white sugar

Directions:
1. Preheat oven to 350°
2. In a medium bowl, cream together margarine and 1 cup sugar until smooth. Beat in egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Taco Pie - Cheyanne, Halie & Shaliyiah

Ingredients:
2 cups cooked chicken, shredded
1 cup shredded lettuce
1 4oz can diced green chili's drained
2 T cilantro
8 10inch flour tortillas
6 oz avacado dip
16 oz can refried beans
1 cup sour cream
1 1/2 cups shredded cheddar cheese
1/4 cup chopped tomatoes


Directions:
In bowl combine chicken, lettuce, chili's  & chilantro. Set aside.

Place 1 of the tortillas on a large platter. Spread with half of the avocado dip. Then top with 2nd tortilla. Spread with half of refried beans. Cover with a 3rd tortilla. Sprinkle with half of chicken, lettuce mixture. Add 4th tortilla. Spread with half of sour cream. Sprinkle with half the cheese. Repeat layers, ending with sour cream & cheese. Garnish with tomatoes, olives, cilantro, Cut into wedges.

Taco Salad - Brooke, Keri & Danielle

Ingredients:
1 lb. ground beef
1 onion, chopped
1 pkg. taco seasoning mix
1/4 cup water
10 cups romaine lettuce
2 tomatoes, chopped
1 cup shredded cheddar cheese
2 cups tortilla chips, crushed
1/4 cup ranch dressing

Directions:
Brown meat with onions in large nonstick skillet on medium-high heat; drain.
Add seasoning mix and water; mix well. Bring to a boil. Simmer on medium-low heat 3 min.
Divide lettuce among 4 plates. Top evenly with meat, tomatoes, cheese and crushed chips. Drizzle with dressing.

Stir Fry - Doug, Colby & Austin

Ingredients:
2 T peanut oil
6 cloves garlic, minced
1 tsp grated fresh ginger
1 bunch green onions, chopped
1 tsp salt
1 lb. chicken breast, cut into strips
2 onions, thinly sliced
1 cup sliced cabbage
1 red pepper, thinly sliced
2 cups sugar snap peas
1 cup chicken broth
2 T soy sauce
2 T white sugar
2 T cornstarch

Directions:
1. Heat peanut oil in a wok. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves garlic and stir.  Add sweet onions, cabbage, bell pepper, peas and 1/2 cup broth and cover.
2. In a small bowl, mix the remaining 1/2 cup broth, soy sauce, sugar and cornstarch. Add sauce mixture to wok and stir until chicken and vegetables are coated with the thickened sauce.  Serve over hot rice.

Fruit Salad - Jake & Anastasia

Ingredients:
2 apples, diced
1 cup green grapes, sliced in half
1/2 cup dried cranberries
1 cup sliced strawberries
1 cup sliced bananas
2 tsp lemon juice
1 6oz can mandarin oranges

Directions:
1. Put apples in medium bowl and mix with lemon juice.
2. Add grapes, strawberries, oranges, dried cranberries and bananas.
3. Mix gently.

Fried Oreos - Hailey and Cara

Ingredients:
1 cup milk
1 egg
2 qts vegetable oil
2 tsp vegetable oil
1 cup pancake mix
1 pkg. oreo cookies

Directions:
1. Heat oil in deep fryer to 375°.
2. Whisk together egg, milk, and 2 tsp of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time and carefully place into the hot oil. Fry only 4 or 5 at a time. Cook until the cookies are golden brown, about 2 min. Drain on a paper towel lined plate.

Pumpkin Cream Cheesecake - Maggie, Brendan & Nick

Ingredients:
2 8oz packages cream cheese, softened
2 eggs
1 pie crust
1 can pureed pumpkin
pinch ground nutmeg
pinch ground cloves
1 tsp cinnamon
1/2 cup sugar
1/2 tsp vanilla
nutella

Directions:
1. Mix 2 pkgs cream cheese, 1/2 cup sugar, 1/2 tsp vanilla and 2 eggs.
2. Spread a layer on bottom of pie crust.
3. Cool.
4. Preheat oven to 325°
5. Mix 1/2 cup pumpkin, cloves, nutmeg, cinnamon to the cream cheese mixture.
6. Mix till smooth, add to crust (crust should be in a 9in pie pan)
7. Drizzle nutella, swirl.
8. Bake for 40-45 min.
9. Refrigerate.

Baked Churros - Brooke, Cheyanne and Amanda

Ingredients:
1 cup water
1/2 cup butter
1 T sugar
1 tsp vanilla
1 cup flour
3 eggs
2 tsp cinnamon
1 cup sugar

Directions:
1. Preheat oven to 350°. Lightly grease baking sheet.
2. In a sauce pan, place the water, butter, sugar and vanilla.
3. Bring mixture to a boil over medium heat. Once mixture has reached a boil, remove the pan from the stove top and stir in the cup of flour, stirring until a dough forms.
4. Once dough is formed, stir in eggs one at a time, stirring until each egg is incorporated into the mixture.
5. Place the dough into a pastry bag fitted with a star tip. Pipe six inch by one inch strips onto a baking sheet lined with parchment paper.
6. Bake at 350° for 20 minutes. Turn heat to broiler and broil for 30 seconds to one minute until ouside becomes browned. Turn churros and broil an additional 30 seconds to one minute.
7. Remove churros from oven and turn them in the cinnamon sugar mixture until all sides are coated.

Roasted Strawberry Salad - Ethan & Brendan

Ingredients:
16 medium strawberries, about 1 lb.
1 tsp olive oil
a pinch of salt
1/2 cup coconut flakes or sliced almonds
1/4 cup lemon juice
3 T red wine vinegar
3 T olive oil
a big bunch of basil, chopped into thin strips, about 2/3 cup
salt and pepper to taste
1 head of lettuce

Directions:
Warm up your oven to 400°. Cut the green tops off the strawberries. Slice berries in halt lengthwise. Toss them in a bowl with the teaspoon of olive oil and salt. Mix that up. Put the strawberries cut side down on a cookie sheet. Roast the strawberries for 10 minutes. Throw the coconut or almonds in their own section on the cookie sheet and then roast them at the same time for 3 more minutes or until they look toasted. Let cool to room temperature.

Mix together the lemon juice, vinegar, and oil in a small glass. Toss the lettuce and the basil in a big bowl and add as much of the dressing, salt and pepper as you like. Then add strawberries and coconut/almonds on top.

Bacon Wrapped Shrimp - Landon & Austin

 Ingredients: 
16 large shrimp, peeled and deveined
8 sliced bacon
barbeque seasoning to taste

Directions:
1. Preheat oven to 450°.
2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick.  Be sure and use the large shrimp- the cooking time for the shrimp and the bacon is similar. If you use medium shrimp, you might want to precook the bacon a little - over cooked shrimp are tough and rubbery.
3. Line a jelly roll pan with foil and place baking rack in pan. Place shrimp on the rack and sprinkle heavily with barbecue seasoning, turn and sprinkle second side. Let shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque and the seasoning will soak in.
4. Book the bacon for 10-15 minutes. The rack keeps the shrimp form sitting in the draining bacon fat.

Shrimp Scampi - Alyssa & Mike

Ingredients:
8 oz. package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 lb. shrimp, peeled and deveined
1 cup water
1/4 tsp ground black pepper
3/4 cup grated parmesan cheese
1 T chopped fresh parsley

Directions:
1. Bring a large pot to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
2. Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly for 3-5 minutes.
3. Stir in water and pepper. Bring to a boil and cook fro 30 seconds while stirring constantly.
4. Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve.

Tripolini Amatriciana - Keri, Halie & Justin

Ingredients:
1/4 cup smoked bacon, cut into 1" strips
2 cups tomato sauce
1/4 tsp crushed red pepper
1 lb. tripolini pasta
1/4 cup parmesan cheese, grated
2 T romano cheese
1/2 cup fresh basil, shredded

Directions:
1. Heat bacon in large skillet over medium-low heat. Cook until bacon renders its fat and begins to brown. Stir in crushed red pepper and cook 1 minute. Add tomato sauce and bring to a boil.
2. Cook pasta according to package directions. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot.
3. Add bacon/tomato sauce mixture and reserved pasta cooking liquid to pot. Bring to a boil and remove from heat. Stir in grated cheeses and basil.
4. Toss to mix and serve.

Chinese Stir Fry - Anastasia & Taylor

Ingredients:
4 T vegetable oil
1 T minced fresh ginger
1/4 t. crushed red chili flakes
1/2 red onion, trimmed and cut into 4 wedges, layers separated
2 heads baby bok choy, trimmed, cut lengthwise in quarters
1/4 lb. chinese broccoil stems and leaves separated, cut into 1 inch pieces
14/ lb. green beans
6 scallions, trimmed, 5 cut diagonally into 1 inch pieces, 1 thinly sliced and reserved separately
1/4 head napa cabbage, leaves cut crosswise into 1 inch wide strips
2/3 cup chicken broth
1T soy sauce
1 T cornstarch, dissolved in 1 T cold water

Directions:
Heat a large wok over high heat and add 2 T of oil. When the oil is hot, add the ginger, garlic and chili lakes and stir fry just until they are aromatic and set them aside.

Add the remaining oil to the wok. When it is hot, add the onion pieced and stir fry until they turn glossy and bright 1 to 2 min.

Add the bok choy and broccoli stem pieces. Stir fry 1 to 2 mins. more. Add the beans and the scallion pieces. Continue stir frying until they are bright green and glossy, 1 to 2 min.

Add the napa cabbage and the chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir frying until the vegetables are all tender crisp about 2 minutes more.

BLT Salad - Randy & Chris

Ingredients:
1 lb. bacon
3/4 cup mayo
1/4 cup milk
1 t. garlic powder
1/8 t. ground black pepper
salt to taste
1 head romaine lettuce-rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons

Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
2. In a blender, combine mayo, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing and serve immediately.

Jello Pretzel Salad - Amber, Harley & Kylie

Ingredients:
2 cups pretzels, crushed
1/2 cup sugar, divided
2/3 cup margarine, melted
12 oz. cream cheese, softened
2 T milk
1 cup cool whip
2 cups boiling water
1 6oz. strawberry jello
1 1/2 cups cold water
4 cups strawberries, sliced

Directions:
1. Preheat oven to 350°
2. Mix chopped pretzels, 1/4 cup sugar and butter together. Press into the bottom of a 9X13 pan. Bake for 10  minutes and let cool.
3. Beat cream cheese, 1/4 cup sugar and milk together with a blender. Fold in cool whip and spread over the crust. Refrigerate until ready to use.
4. Place boiling water in a large bowl. Add gelatin mix and stir for 2 minutes until dissolved. Stir in cold water. Refrigerate 1-2 hours or until thickened.
5. Stir strawberries in with your jello and spoon over your cream cheese layer.
6. Refrigerate for another 3 hours. Keep refrigerated until serving.

Guinea Grinders - Tyler, Leah and Brooke

Ingredients:
1 lb. italian sausage
1 lb. ground beef
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/2 tsp red pepper flakes
30 oz. of pizza sauce4 loaves of french bread - sliced horizontally for any size sandwich

Directions:
Combine sausage and ground beef in a large skillet and brown - drain. Mix pizza sauce with salt, pepper, garlic powder and red pepper flakes. Mix meat with sauce and heat in a slow cooker on low for 4 hours or on high for 2. Cut bread sections in half and open, pick out some of the middle of the bread and fill the hole with meat mixture. Top with shredded mozzerella cheese and put bread top back on. Wrap the entire sandwich in foil and bake at 350° fo 15 minutes.

Bayou Chicken Pasta - Mike & Ethan

Ingredients:
1 lb. linguine
1/4 cup salt
2 T butter
1 T olive oil
1 1/2 lbs. boneless, skinless chicken breast, cut into 1 inch pieces
2 T Essence (see below)
1 1/2 tsp salt
1 cup finely chopped yellow onion
1 T finely chopped habanero pepper
1 T minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/4 cup grated parmesan

Essence:
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme
Combine all ingredients thoroughly

Directions:
Set a large 1 gallon stock pot of water to a boil and add the salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance, about 12 minutes.

While the pasta cooks, prepare the sauce. Set a 12 inch sauce pan over medium high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with  1 T of the Essence and 1/2 tsp of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 T of Essence, remaining 1 tsp of salt and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, parmesan and parsley and toss to blend.

Peach Cobbler Dump Cake - Keri, Jake & Landon

Ingredients:
2 16 oz. cans peaches in heavy syrup
1 package yellow cake mix
1/2 cup butter
1/2 tsp ground cinnamon

Directions:
Preheat oven to 375°.
Empty peaches into bottom of 9X13 pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake 375° for 45 minutes.

Apple Crisp - Amanda & Danielle

Ingredients:
10 cups apples, peeled, cored and sliced
1 cup white sugar
1 T flour
1 tsp ground cinnamon
1/2 cup water
1 cup quick ooking oats
1 cup flour
1 cup brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, melted

Directions:
1. Preheat oven to 350°.
2. Place the sliced apples in 9X13 pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350° for about 45 minutes.

Power Bars - Anastasia, Taylor & Shaliyiah

Ingredients:
1 cup quick cooking oats
1/2 cup whole wheat flour
1/2 cup what and barley nugget cereal (grape nuts)
1/2 tsp ground cinnamon
1 beaten egg
1/4 cup applesauce
1/4 cup honey
3 T brown sugar
2 T vegetable oil
1/4 cup sunflower seeds
1/4 cup chopped walnuts
1 (7oz) bag chopped dried mixed fruit

Directions:
1. Preheat oven to 325°. Line 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
2. In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar and oil. Mix well. Stir in the sunflower seeds walnuts and dried fruit. Spread mixture evenly in the prepared pan.
3. Bake 30 minutes or until firm and lightly browned around the edges. Let cool. Store in refrigerator.

Banana Cream Pie with a Chocolate Chip Crust - Cheyanne, Brooke & Halie

Ingredients:
1 lb. chocolate chip cookie dough
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup cornstarch
1/8 tsp salt
5 large eggs
2 1/3 cups whole milk
2 T butter
1 T water
2 tsps vanilla
3 medium bananas, cut into 1/2 inch slices
1 cup chilled whipping cream
2 T powdered sugar

Directions:
Spray 9 inch pie dish with nonstick spray. Arrange 3/4 of cookie dough in prepared dish (reserve remaining dough) Press dough evenly onto bottom and up sides of dish, building high standing dough edge on rim of dish. Sprinkle with 1/2 cup nuts; press nuts into dough. Pierce dough all over with toothpick. Freeze crust 1 hour.  Position rack in bottom third of oven and preheat to 350°. Fold 36 inch long piece of foil lengthwise into thirds, forming 36X4 inch strip. Place pie dish on baking sheet. Stand foil strip snugly around dish, protecting outer edge of crust secure overlap with paper clip. Bake crust until golden and dry to touch, about 25 minutes. Cool completely.

Meanwhile, whisk 1/3 cup sugar, cornstarch, and salt to blend in heavy medium saucepan. Whisk in yolks; gradually add milk, whisking until smooth. Whisk over medium high heat until custard thickens and boils, about 6 minutes. remove from heat. Whisk in butter, water and 1 tsp vanilla. Transfer to large bowl; cool to lukewarm, whisking occasionally about 45 minutes.

Spread 1 cup custard in crust. Top with 3 sliced bananas, then remaining custard, covering bananas completely. Chill pie until filling sets, about 2 hours. Beat cream, powdered sugar and remaining 1 tsp vanilla in medium bowl to peaks. Spread cream over pie. Refrigerate at least 1 hour. 

Peach Pancakes - Harley, Nic, Brendan

Ingredients:
2 cups almond milk
2 1/2 cup whole wheat flour
2 ripe peaches
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1 T baking powder
1 1/2 T brown sugar

Directions:
1. Chop peaches into cubes and puree.
2. Add dry ingredients to bowl to combine.
3. Add milk and peaches to bowl and mix.
4. Pour pancakes into pan over medium heat.
5. Cook until you see bubbles, flip to cook 1 more minute.

Blueberry Muffins - Cara, Amber & Hailey

Ingredients:
1/2 cup milk
1/2 cup butter
2 1/2 cups blueberries
1 cup sugar
2 eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 cups flour
1/4 tsp ground nutmeg
1 T sugar

Directions:
1. Heat oven to 375°. Line muffin pans with muffin liners.
2. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each.
3. Beat in vanilla, baking powder and salt.
4. With spoon, fold in half of flour then half of milk into batter; repeat.
5. Fold in blueberries.
6. Spoon into muffin cups, sprinle topping onto each muffin.
7. Bake 15-20 minutes until golden brown and springy to touch.

Cashew Chicken - Keri, Cheyanne, Justin

Ingredients:
1/4 cup vegetable oil
2 cups diced chicken meat
1 tsp salt
1/2 tsp black pepper
3 cups chicken broth
2 T soy sauce
1 cup chopped celery
8 oz. bamboo shoots, drained and diced
8 oz. water chestnuts, drained and diced
1/3 cup cornstartch
1/2 cup cold water
1 cup cashews

Directions
1. Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
2. Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.

Breakfast Pizza - Kylie, Maggie, Brooke

Ingredients:
1 cup egg beater
2 slices fully cooked bacon, heated, crumbled
1 pkg prebaked mini pizza crust
1/3 cup shredded fresh mozzarella cheese

Directions:
1. Preheat oven to 400°. Spray small non-skillet with cooking spray. Heat over medium heat. Pour egg beaters into skillet. Cook until almost set, stir. Cook an additional 6 minutes or until egg beaters reach desired doneness, stirring occasionally. remove from heat. Stir in bacon.
2. Place bread sheel on ungreased baking sheet. Top evenly with the egg mixture and cheese.
3. Bake 7 minutes, or until cheese is melted and golden brown.

Oreo Peanut Butter Brownies - Alyssa & Randy

Ingredients:
Brownie mix (prepared)
1 pkg double stuff oreos
1 jar peanut butter
foil cupcake liners

Directions:
1. Preheat oven to 350°
2. Mix up the brownie batter.
3. Place foil cupcake liners in the cup cake pan.
4. Spread 1 tsp peanut butter on top of an oreo, add an additional oreo on top of that, then spread a final tsp of peanut butter on that. (oreo, peanut butter, oreo, peanut butter)
5. Place this heavely stack directly into cupcake liner
6. Pour a scoop of brownie batter over the top of the oreo stack
7. Repeat until all oreo stacks are covered and all your brownie batter has been used.
8. Bake for 19 minutes

Banana Cream Pie - Tyler & Hailey

 Ingredients:
2 medium ripe bananas, sliced
1 graham cracker crust
2 1/2 cups cold milk
2 pkg. (4 serving size) Fat Free Sugar Free Instant Pudding
2 cups cool whip

Directions:
Place half of the banana slices on bottom of crust. Set remaining banana slices aside.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the reaming whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.

Refrigerate 3 hour. Serve topped with remaining 1 cup whipped topping.

Brown Sugar Chicken Wings - Brooke & Jake

Ingredients:
2 lbs chicken wings
2 T olive oil
2 tsp brown sugar
2 tsp garlic powder
2 tsp chili powder
2 tsp smoked paprika
1 tsp onion powder

Ingredients Roasted Red Pepper Cream Sauce:
1/3 cup roasted red pepper, chopped
2 oz. goat cheese
2 T sour cream
1/4 tsp salt

Directions:
1. Preheat oven to 425°. Line baking sheet with foil.
2. To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.
3. In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.
4. Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.

Chicken Alfredo - Amanda, Taylor & Shaliyah

Ingredients:
1 lb fettuccini pasta
1 1/2 cup butter, divided
1 lb. boneless chicken breast halves, cut into cubes
2(16oz) containers whole milk ricotta cheeese
1 pint heavy cream
1 tsp salt
1 cup grated parmesan cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8-10 minutes or until al dente; drain.
2. Melt 2 T butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
3. In a large sauce pan combine ricotta cheese, cream, salt, parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

Zuchinni Bread - Anastasia & Landon

Ingredients:
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 1/2 eggs
1/2 cup vegetable oil
1 cup and 2 T white sugar
1 1/2 tsp vanilla
1  cup grated zucchini
2/3 cup and 1 T chopped walnuts

Directions:
1. Grease and flour 2 8X 4 inch pans. Preheat oven to 325°.
2. Sift flour, salt , baking powder, soda and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined Pour batter into prepared pans.
4. Bake for 4060 minutes or until tester inserted in center comes out clean. Cool in pan on rack for 20 minutes. Remove from pan and completely cool.

Bacon & Mushroom Bite-Sized Quiche - Colby & Danielle

Ingredients:
1 2/3 cup shredded swiss cheese
1 2/3 cup sour cream
8 slices bacon
5 eggs
1/4 lb. mushrooms
1/3 cup green onions
1 T butter
pie crusts - enough for double crust pie

Directions:
Heat oven to 375°. On a lightly floured board, roll out the pastry dough 1/16 inch thick. Using a 3 inch cutter, cut out 42 circes; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2inch muffin pans.

Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 T into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.

Chicken Broccoli Alfredo Pasta - Alyssa, Harley & Leah

Ingredients:
12 oz. penne pasta
1 1/2 cups cooked and chopped chicken
1 1/2 cups cooked and lightly chopped broccoli
1/4 cup butter
1/4 cup flour
2 1/2 cups half and half
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp salt
1/2 cup parmesan cheese

Directions:
1. Cook pasta according to package directions
2. Steam broccoli until fork tender.
3. Once pasta is cooked, drain water.
4. Add cooked and lightly chopped broccoli and cooked and chopped chicken to pasta. Gently toss to evenely distribute ingredients. Dump contents into a 9X13 baking dish.
5. Melt butter completely oven medium heat in large skillet or pan.
6. Add flour and stir to form a roux. Allow roux to cook for 1-2 minutes, stirring onstantly.
7. Slowly add half and half and cook and stir coninuously until sauce has tickened.
8. Remove pan from heat and stir in garlic salt, onion powder, salt and parmesan cheese until thoroughly incorporated.
9. Evenly pour and distribute alfredo sauce over pasta/broccoli/chicken. Gently incorporate all over if needed.
10. Bake at 350° for 10-15 minutes or until heated through.
11. Top with additional parmesan cheese if desired.

Strawberry Shortcake - Amber & Kiley

Ingredients:
2/3 cup milk
2 cups whipped cream
1 egg
3 pints strawberries
1/2 cup sugar
2 1/4 cup flour
4 tsp baking powder
1/4 tsp salt
1/3 cup shortening

Directions:
Slice the strawberries and toss them with 1/2 cup sugar. Set aside.

Preheat oven to 425°, grease and flour one 8 inch round cake pan.

In a medium bowl, combine the flour, baking powder, 2 tablespoons sugar and slat, with a pasty blender. Cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

Spread the batter into the prepapred pan. Bake for 15-20 minutes or until golden brown. Let partially cool in pan on wire rack.

Slice partially cooled cake in half, making two layers. Place half of the strawberries o one layer and top with the other layer. top with remaining strawberries and cover with whipped cream.

Broccoli Cheese Soup - Ethan, Mike & Chris

Ingredients:
4 heads broccoli, cut into 1 inch florets
 olive oil, for frying
salt and pepper
1 stick butter
1 1/3 cup flour
4 cups whole milk
2 cups half and half
pinch nutmeg
3 cups grated chese
1 cup chicken broth

Directions:
Preheat oven to 375°.

Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.

Meanwhile, melt the butter ina pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted,1 minute or so. Add the milk and half and half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30  minutes. Stir in the cheese and allow to melt.

Pineapple Chicken Burritos - Nic, Cara & Brendan

Ingredients:
2 chicken breasts
1 pkg. tortillas
1 t. flour
shredded cheddar cheese
8 oz. pineapple chunks
1 green pepper
1 onion
salsa
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
3/4 tsp cayenne pepper
1 tsp sugar
1 tsp paprika
1/4 tsp garlic powder

Directions:
1. Chop chicken.
2. Make rice according to package directions.
3. Combine spices
4. Chop veggies
5. Add chicken and pineapple juice in skillet at medium heat
6. Remove 1/3 cup of juice when chicken is 1/2 done.
7. Add onion, pepper and spices
8. Set rice aside when one.
9. Serve