Party Pizza - Colby

Ingredients:
4 oz tomato paste
2 finely chopped onions
1 dried oregano leaves
1/2 dried basil leaves
1/4 tsp garlic powder
dash of pepper
36 ritz crackers
36 pepperoni
1 pkg shredded mozzarella cheese

Directions:
In a small bowl, stir together tomato paste, onion, water, oregano, basil, garlic powder, pepper.

Spread on one side of each cracker, completely covering cracker. Arrange on a baking sheet.

Top with pepperoni slice. Sprinkle with cheese.

Broil 4-5 inches from heat for 1-2 minutes or until cheese melts.

Fudge - Halie

Ingredients:
2 T butter
2/3 cup evaporated milk
1 1/2 cup sugar
1/4 tsp salt
2 cups mini marshmallows
1 1/2 cups semi sweet chocolate chips
1/2 cup chopped pecans or walnuts
1 tsp vanilla

Directions:
Combine butter, evaporated milk, sugar and salt in medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil 4-5 minutes stirring constantly. Remove from heat.

Stir in marshmallows, chips, nuts and vanilla. Stir vigorously 1 minutes or until marshmallows are melted. Pour into foil lined 8X8 pan. Chill until firm.

Blueberry Coffee Cake - Danielle

Ingredients:
Struesel:
2/3 cup flour
1/2 cup brown sugar
1/3 cup butter, softened
1/2 tsp ground cinnamon

Cake:
1 pkg. white cake mix
1/3 cup sugar
8 oz. cream cheese, softened
3 eggs
1/2 cup vegetable oil
1/4 cup water
3 cups blueberries or other berry of choice

Directions:
Preheat oven to 350°.
Struesel: Combine flour, brown sugar, butter and cinnamon. Mix until crumbly, set aside.

Cake: Combine cake mix, sugar, cream cheese, eggs, oil and water. Beat with an electric mixer on low speed until well blended and smooth. Spread half of the batter in the greased 9X13 pan. Scatter berries over batter. Spread remaining batter evenly over top. Bake 40-45 minutes.

Brownie, Rolo & Cookie Dough Bars - Doug

Ingredients:
1 pkg tollhouse cookie dough squares
1 pkg rolo candy
1 pkg box brownie mix

Directions:
 Spray muffin pans. Put cookie dough square in the bottom of the muffin pan. Put candy in the middle. Put prepared brownie mix on top. Bake for 18 minutes at 350°.

Mississippi Mud Cake - Brooklyn

Ingredients:
2 cups sugar
1/2 tsp salt
2 cups flour
1 stick butter
1/2 c. vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 tsp baking soda
1/2 cup vanilla
1 bag mini marshmallows

Icing:
1 stick butter
2 T cocoa
6 t milk
1 lb. powdered sugar
1 tsp vanilla


Directions:
Preheat oven 350°.
Combine sugar, salt, flour in mixing bowl. Add butter, oil, cocoa, 1/4 water to boil in sauce pan. Add flour to mixture. Beat eggs, baking soda, buttermilk and vanilla. Add chocolate mix. Mix well and pour into 9X13 cake pan.

Bake 25 minutes.

Icing: Melt butter in the cocoa and milk over low heat. Bring to a boil. then remove from heat. Stir in powdered sugar, slowly mix in vanilla. Add marshmallows when cool, then ice the cake.

Ramen Omelets - Jacob

Ingredients:1 pkg ramen noodles
1 cup cheddar cheese
2 eggs

Directions:
Boil ramen noodles, strain and add eggs and 1/4 packet of ramen seasoning. Preheat pan with oil on high. Add noodle and egg mixture. Fry on medium heat until bottom side is liftable and over half cooked. Flip and cooked other side. Grate cheese on top.

Teriyaki Chicken - Tyler, Hailey

Ingredients:3-4 lbs. chicken breasts
2/3 cup rice wine
1 cup soy sauce
4 1/2 tsp rice vinegar
1 tsp sesame oil
1/3 cup white sugar
7 garlic cloves, minced
1 small pinch red pepper flakes
black pepper

Directions:
1. In a sauce pan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes. Add soy sauce, rice vinegar, sesame oil and sugar. Season with garlic, ginger, red pepper flakes and black pepper. Simmer for another 5 minutes. Allow sauce to cool completely.
2. Place chicken in bowl, pour in teriyaki sauce. Seal and marinade over night.
3. Remove chicken from marinade (reserve sauce). Cook chicken by grilling, baking or cut into piece and stir fry.
4. If using the marinade as a sauce - pour into sauce pan and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes.

Tater Tot Green Bean Casserole - Chris, Caleb Mike

Ingredients:
1 lb. ground beef
2 cans french cut green beans, well drained
1 can cream of ?? soup (your choice)
32 oz bag onion tater tots, thawed
12 oz. cheddar cheese

Directions:
Preheat oven to 350°. Brown ground beef and drain. Place green beans and soup in a 9X13 pan. Stir until well mixed. Spread ground beef evenly over green bean mixture. Layer tater tots evenly on top of ground beef and top with cheese.

Bake for 15 minutes.

Cheesy Bacon Bombs

Ingredients:
Cubed mozzarella cheese
2 lbs. bacon
1 can Grands Flaky layers biscuits
vegetable oil
toothpicks

Directions:
Cube cheese and qurter biscuits
Place one cube of cheese inside biscuit and roll up tight.
Wrap each bomb with a slice of bacon and secure with a toothpick.
In medium pot, heat 2 inches of oil to 350° and fry them in small batches

Turtle Cheesecake - Amber, Brendan

Ingredients:
24 oreo cookies, finely crushed
6 T butter, melted
1 (14oz) pkg caramels
1/2 cup milk
1 cup chopped pecans
3 (8oz) pkgs cream cheese, softened
3/4 cup sugar
1 T vanilla
3 eggs
2 oz. semi sweet baking chocolate

Directions:
1. Heat oven to 325°.
2. Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9 inch springform pan.
3. Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. refrigerate 10 minutes. refrigerate remaining caramel mixture for later use.
4. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
5. Bake 1 hour 5 minute to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
6. Microwave reserved caramel mixture 1 minute, stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.

Pumpkin Bars - Amanda & Taylor

Ingredients:
Cake:
2 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1 tsp salt
1 can pumpkin
1 cup oil
1 tsp baking soda

Frosting:
1/3 c. butter
8 oz cream cheese
1 T milk
1 tsp vanilla
1 2/3 cup powdered sugar

Directions:
Mix flour, baking powder, cinnamon, nutmeg, salt and soda and set aside. In a large bowl combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients gradually. Mix well.

Spread the batter into a greased 15X10X1 baking pan. Bake at 350° for 25-30 minutes. Cool completely.

Frosting: Cream together butter and cream cheese until smooth and fluffy. Add powdered sugar, vanilla and milk. Mix on high speed until smooth and creamy.

Garlic Stir Fry - Tyler, Leah

Ingredients:
1/2 T canola oil
1 clove garlic, minced
pinch ground ginger
4 oz chicken breast, cut into slices
1/4 onion diced
1/4 cup sliced carrots
1/4 red bell pepper, seeded and sliced into thin strips
1/2 cup snow peas
1/2 cup broccoli florets
1/2 cup water chestnuts
1/8 cup soy sauce
1 tsp cornstarch
1/2 cup chicken broth
1/2 cup baby corn

Directions:
Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3-4 minutes until starting to brown, stirring constantly. Add onions, carrots and peppers and cook 1 minute. Add snap peas, cornstarch, broth and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes until vegetables are crisp tender.

Warm Skillet Bread with Artichoke Spinach Dip - Anastasia, Cheyanne, Halie

Ingredients:
One loaf frozen bread dough, thawed
4 cups loosely packed fresh baby spinach
2/3 cup Canned artichokes
4 oz cream cheese, room temp.
1/2 cup sour cream
1/4 cup mayo
1 clove garlic, minced
1/2 tsp hot sauce
1/4 cup freshly grated parmesan cheese
1/4 cup mozzarella, shredded
salt and pepper

Directions:
1. Place fresh spinach in a bowl with 1 t of water. Cover tightly with plastic wrap and microwave on high for 1 minutes. Remove from microwave, leave covered and let stand 15 minutes to cool. Drain spinach well and add to a medium bowl.
2. Add the remaining dip ingredients and mix until well combined. Cover and refrigerate until needed.
3. Turn dough out onto a lightly floured cutting board. Using a sharp knife cut the dough into 16 equal pieces. Shape each piece into a ball by pinching the dges together underneath.
4. Generously butter an 8 inch cast iron skillet. Find a bowl that is about 5 1/2 inches across the top, spray the outside with cooking spray and place it top side down in the center of the skillet.
5. Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit. rush dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes.
6.Preheat oven to 375°. Remove bowl from center of skillet. Spoon prepared dip into the center space, pushing it right up to the edge of the dough. Sprinkle top of dip with additional mozz/parmesan. bake in the preheated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.

Cherry Cheesecake - Alyssa & Tyler

Ingredients:
12 oz pkg vanilla wafers
2 8oz pkgs cream cheese
3/4 cup sugar
2 eggs
1 tsp vanilla
1 21oz can cherry pie filling

Directions:
1. Preheat oven to 350°. Line miniature muffin tins with paper liners.
2. Crush vanilla wafers and place 1/2 tsp of the crushed vanilla wafers in each paper cup.
3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each mini muffin liner with this mixture, almost to the top.
4. Bake for 15 minutes. Cool. Top with a teaspoon of cherry pie filling.

Fruit Salsa Cinnamon Chips - Caleb, Chris, Randy

Ingredients:
2 kiwis, peeled and diced
2 apples, peeled, cored and diced
8 oz. raspberries
1 lb. strawberries
2 T white sugar
1 T brown sugar
3 T fruit preserves, any flavor
10 (10in) flour tortillas
butter flavored cooking spray
2 T cinnamon sugar

Directions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350°.

3.  Coat one side of each flour tortilla with butter flavored cooking spray.  Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake for 8-10 minutes. repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Raspberry Glazed Chicken Breast - Nic, Ethan, Mike

Ingredients:
2/3 cup raspberry preserves
2 T Dijon mustard
2 T honey
1 T lemon juice
white pepper and salt to taste
8 boneless, skinless chicken breasts
2 cups fresh raspberries

Directions:
Prepare and preheat grill. Brush rack with vegetable oil. Mix raspberry preserves, mustard, honey, lemon juice, pepper and salt. Place chicken on grill, cover and cook for 8-9 minutes per side, brushing frequently with the jam mixture, until chicken registers 160° on an instant read thermometer. Serve chicken with fresh raspberries.

Oreo, Cream Cheese and Pudding Dessert - Maggie, Leah, Brendan

Ingredients:
Crust:
1 pkg Double Stuff Oreos
1/2 cup butter, melted and slightly cooled

Cream Cheese Layer:
8 oz cream cheese
1 cup powdered sugar
8 oz cool whip


Pudding Layer:
1 (5.1oz) box instant chocolate pudding
3 1/2 cups milk

Topping:
8 oz cool whip

Directions:
1. Crust: Place the oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not fine crumbs. Set aside 1/2 cup of the crumbs for the topping, then transfer the remaining crumbs to a 9X13 inch pan and use a fork to mash them up a bit.  Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. refrigerate while the cream cheese layer is prepared.

2. Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the cool whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.

3. Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.

4. Spread the remaining 8 oz cool whip on top and sprinkle with the reserved oreo crumbs. Cover and refrigerate for 2 hours before serving.

Snickers Ice Cream Cake - Justin, Cheyanne, Danielle

Ingredients:
1 brownie mix
8 oz. cream cheese, softened
1 1/2 cups peanut butter
3/4 cup sugar
1/2 cup milk
8 oz. cool whip
chocolate syrup
caramel syrup
11.5 oz bag mini snickers, chopped

Directions:
Line the bottom of an 8" spring form pan with parchment paper and pour in half of your brownie batter. Cook at 350° for 20 minutes leaving them slightly soft. Once you remove your first brownie from your pan, reline the pan and bake the rest of the batter for twenty minutes.

While your brownies are baking, go ahead and mix up your ice cream. Beat your cream cheese until smooth, then beat in the peanut butter and then beat in the milk and sugar. Once this mixture is smooth, fold in your cool whip and set aside.

Line spring-form pan once more(only sides, not bottom). Drop in one of your brownie circles. Spread a couple handfuls of snickers onto the brownie, drizzle some caramel syrup and then smooth half of your ice cream mixture out on top. Lower the second brownie on top, spread a couple handfuls of snicker down, drizzle with caramel sauce and then spread the remaining ice cream out.

Top with the rest of the snickers and drizzle with caramel and chocolate sauces. Cover the top of the parchment paper with saran wrap and put in the freezer until frozen through (1 hour).

M&M Oreo Cookie Bars - Halie & Colby

Ingredients:
1/2 cup butter, melted
1 egg
1 cup brown sugar, packed
1 T vanilla
1 cup flour
18 oreo cookies, coarsely chopped
1/2 cup M&M's

Directions:
Preheat oven to 350°. Line 8X8 pan with aluminum foil. spray with cooking spray, set aside.

In a large, microwave safe bowl melt the butter, about 1 minute.

Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla and whisk until smooth.

Add the flour and stir until just combined, don't overmix.

Stir in the oreos.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Evenly sprinkle M&M's over the top, lightly pressing them down with your fingers.

Bake for 20-22 minutes.  Allow to cool in the pan for at least 30 minutes before slicing and serving.

Banana Split Dessert Cake - Amber & Kylie

Ingredients:
1/4 cup & 1/2 cup butter
1 1/2 qts vanilla ice cream
1 cup evaporated milk
4-5 medium bananas
2 cups graham cracker crumbs
1 cup walnuts, chopped
1 cup chocolate chips
1 cup powdered sugar
1 tsp vanilla
8 oz. whipped topping
caramel topping

Directions:
In a small bowl, combine graham cracker crumbs and the melted butter, set aside 1/2 cup of the mixture, then press the remainder into the bottom of a 9X13 pan.

Place the bananas in a single layer over the crust, spread the softened ice cream on top and smooth, sprinkle the nuts on the ice cream, then cover with plastic wrap and freeze until firm, about 1 hour.

In a large saucepan, melt the chocolate chips and the remaining 1/4 cup butter and stir until smooth, add the powdered sugar and evaporated milk, cook stirring constantly over medium heat until slightly thickened, about 8 minutes. Remove the pan from the heat and stir in the vanilla, cool the mixture about 30 minutes stirring occasionally. Pour the mixture over the ice cream and freeze until firm, about 45 minutes.

Spread the whipped topping over the chocolate layer and sprinkle with the reserved crumbs. Freeze for at least 3 1/2 hours. Remove the dish from the freezer 10-20 minutes before slicing.

Soft Cinnamon & Sugar Pretzels - Keri & Amanda

Ingredients:1/4 cup plus 3 T sugar, divided
1/2 tsp ground cinnamon
1 pkg (1/4oz) rapid rising yeast
1 1/4 cups warm water
4 1/2 cups plus extra for kneading all purpose flour
3/4 cup nonfat dry milk
3/4 tsp salt
3/4 cup butter, melted, divided

Directions:
Grease 2 large baking sheets. Combine 1/4 cup sugar and cinnamon in small bowl; set aside.

Stir yeast into warm water in small bowl. Combine flour, dry milk, remaining 3 T sugar and salt in large bowl. Add 1/2 cup butter and yeast mixture into flour mixture. Stir until blended and sticky dough is formed.

Place dough on lightly floured surface; knead for 6-8 minutes, until dough is smooth and elastic, adding additional flour as necessary. Cut into 24 pieces. While working with dough, keep covered with plastic wrap. Roll each piece into a 16 inch long rope. To form pretzels, make a U-shape with the rope. Holding the ends of the rope, cross them over each other and press onto the bottom of the U and place on prepared baking sheets. Press ends of pretzel into pretzel dough. Brush with remaining 1/4 cup butter. Sprinkle with cinnamon-sugar mixture. Allow to rise in warm place for 15 minutes or until risen slightly.

Preheat oven to 375°.

Bake for 18-20 minutes or until golden brown. Remove from baking sheets to wire racks. Serve warm.

Chocolate Caramel Peanut Butter Rice Crispy Treats - Doug, Austin, Brooke

Ingredients:
7 cups rice krispies
10 oz marshmallows
1 T vanilla
2 T water
14 oz. caramels
1 1/2 cups peanut butter
12 oz. semisweet chocolate chips

Directions:
1. Butter 9X13 pan.
2. Place 3T of butter and marshmallows in a saucepan add cook over medium heat, stirring until melted.
3. Stir in vanilla.
4. Turn off heat stir in cereal, pour into buttered pan. Press in mix firmly. Place in refrigerator.
5. Place caramels in saucepan with water. Heat onlow heat until melted.
6. Add 1 cup peanut butter to caramel and stir until blended.
7. Pour onto chilled rice krispies mixture and spread to edges. Put back into refrigerator.
8. Over low heat melt chocolate stirring frequently.
9. When melted add 1/2 c. peanut butter, stirring until smooth. Pour chocolate mix over caramel layer, evenly and to edges.
10. Place in fridge for 1 hour or until firm to touch.

Fried Oreos - Shaliyiah & Anastasia

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

Directions:
1. Heat oil to 375°.
2. Whisk together the 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 frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden brown, about 2 minutes. Drain before serving.

Kickapoo Crunch - Cheyanne

Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
1 qt. oatmeal
1/4 cup milk
1/2 tsp salt
1/2 tsp baking soda
2 1/2 tsp vanilla
1/3 cup flour

Directions:
Mix together melted butter, sugars  and eggs. Add oatmeal, milk, salt, soda and vanilla. Blend in peanut butter. Add flour. Blend. Put on large ungreased tray. Bake in 350° oven 12-18 minutes. When it falls down in the pan it is done. Do not over bake. Make glaze of powdered sugar and milk. Spread on kickapoo when cooled.

Frickles - Shaliyiah & Keri

Ingredients:
8 oz. cream cheese
1 pkg thin sliced ham
1 pkg egg roll wrappers
1 jar dill pickle spears

Directions:

Cinnamon Roll Cheesecake Bars - Kylie & Harley

Ingredients:
Graham cracker crust:
12 graham cracker sheets
1/4 cup sugar
1/2 cup butter, melted
1 T cinnamon

Cinnamon roll filling:
1/4 cup butter
1/2 T cinnamon
1/2 cup brown sugar
1/4 tsp vanilla
1 T flour

Cheesecake layer:
16 ozs cream cheese, softened
1 egg at room temperature
1/3 cup sugar
2 tsp vanilla

Directions:
1. Preheat oven to 350°, line 8X8 pan with foil and grease with cooking spray.
2. Pulse graham crackers in your food processor until fine crumbs form. Add sugar and cinnamon and pulse. Add melted butter and continue to pulse another 30 secons. Press mixture into prepared pan. Bake 5 minutes.
3. Prepare cinnamon roll filling. In a small sauce pan combine butter, cinnamon and brown sugar. Cook over medium heat and stir until utter is melted and ingredients are combines. Stir in vanilla and flour.
4. Prepare cheesecake layer.
5. In a large bowl whisk together egg and sugar until foamy. Add cream cheese, egg and vanilla until smooth. Pour mixture on top of baked crust. Drizzle cinnamon roll filling over cheesecake layer in ay pattern you desire. Bake 20 minutes or until cheesecake is set. Allow to cool 30 minutes, then continue cooling in the fridge. When completely cooled, cut and serve. Store in airtight container in fridge.

Oreo Bars - Harley

Ingredients:
3 T butter
16 oz. oreos
5 cups marshmallows

Directions:
Place oreos in food processor &  pulse until ground. Melt butter and marshmallows about 2 minutes. Pour in ground oreos. Transfer to an 8X8 baking pan. Let set for 10 min.

Boston Cream Bites - Alyssa, Harley & Cara

Ingredients:
1 box French vanilla cake mix
1 cup water
1/3 cup butter, softened
3 eggs
1 cup prepared vanilla pudding
1 cup semisweet chocolate chips
3/4 cup whipping cream

Directions:
1. Heat oven to 350°. Grease 48 muffin cups.
2. In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups.
3. Bake 8-10 minutes. Cool completely, at least 15 minutes. Remove from muffin cups to cooking rack.
4. Using sharp knife, cut top off of each cupcake. Spoon 1 tsp pudding onto center of bottom half of each cupcake. Cover with top havles of cupcakes.
5. In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on high 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving.

Peach Cobbler - Leah

Ingredients:
2 cans (29oz) sliced peaches
1 1/2 cups self rising flour
2 cups sugar
1 1/2 cup milk
2 tsp vanilla
2 sticks butter

Directions:
Drain peaches and save peach juice. Mix flour, sugar, milk and vanilla.

Melt 2 sticks butter in 9X13 pan. Put drained peaches in. Pour batter over peaces, do not stir. Pour peach juice evenly over batter. Bake at 350° for 1 hour.

Potato Candy - Shaliyiah

Ingredients:
1/4 cup mashed potatoes
2 T milk
1 tsp vanilla
1 pinch salt
1 (16oz) powdered sugar
1 T powdered sugar, for dusting
1/3 cup peanut butter

Directions:
1. Combine mashed potatoes, milk, vanilla, and salt in bowl.
2. Stir in powdered sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.
3. Roll dough into a large rectangular shape on prepared surface(sprinkled with powdered sugar).
4. Spead enough peanut butter on top layer of dough to cover.
5.Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.

Southwestern Chicken & Cornbread salad - Danielle, Doug, Austin

Ingredients:
1/2 cup diced red onion
1/2 cup shredded cheddar cheese
1 can drained whole kernel sweet corn
1 can (16 oz) pinto beans rinsed, drained
1 ca (2 1/4 oz) sliced, ripe olives
1 cup diced bell peppers
1 cup divided Hidden Valley Original Rancy Spicy ranch Dressing
1 cup seeded, diced tomatoes
2 cups shredded, cooked chicken
6 cornbread muffins very dry, coarsely crumbled, divided

Directions:
In large, clear salad bowl or rifle dish, layer half of the cornbread, followed by next three ingredients. Top with 1/2 cup of the dressing. Layer next 4 ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese.
Cover and refrigerate several hours or overnight.

Taco Bake - Kylie & Brooke

Ingredients:
 2 cans cresent rolls
1 1/2 lbs. ground beef
3/4 cup salsa
2 T taco seasoning (1pkg)
1 c. shredded cheddar cheese

Directions:
1. Heat  oven to 375°. Unroll dough; separate into 8 triangles. Place in ungreased 9 in. square pan or 10 in. pie pan. Press over bottom and up sides for crust.
2. In 10 in. skillet cook beef, drain grease. Stir in salsa and taco seasoning. Simmer for 5 min. Spoon meat in crust pan, sprinkle with cheese.
3. Bake 14-17 min. until crust is deep golden brown and cheese is melted.

7Up Jello Salad - Mike, Caleb, Chris

Ingredients:
2 small boxes lemon jello
2 cups boiling water
2 cups 7Up soda
2 bananas, sliced
2 cups mini marshmallows
20 oz. crushed pineapple (drain and save juice)

Topping:
1/2 cup sugar
2 T flour
1 egg(beat)
pineapple juice
1 envelope whipped topping mix (Dream Whip)

Directions:
Make jello as usual except use 7 UP instead of cold water. Add all other ingredients(except pineapple juice and topping ingredients) and pour into 9X13 dish and chill until set.

For topping: mix topping ingredients together (except for whipped topping mix) and cook until thickened. Cool.

Prepare whipped topping mix according to package directions and mix with topping and spread on top of jello.

Marble Cake - Amber, Brendan & Cara

Ingredients: 
2 cups flour
2 tsp baking powder
1/2 tp salt
1 cup sugar
1/2 cup butter, softened
2 egg
1 tsp vanilla
1 cup milk
2 T. unsweetened cocoa powder

Directions:
1. Preheat oven to 350°. Grease and flour a 9 inch round pan.
2. Place flour, baking powder, salt, sugar, butter, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
3. Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
4. Bake for 30-35 minutes.

Crab Rangoons - Randy & Nic

Ingredients:
1 clove garlic, minced
8 oz. cream cheese
6 oz. crabmeat, flaked
2 green onions with tops, thinly sliced
2 tsp worcestershire sauce
1/2 tsp light soy sauce
48 wonton wrappers

Directions:
1. Preheat oven to 425°. Lightly spray baking sheet with cooking spray.
2. Combine garlic, cream cheese, crab, green onions, worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 2 tsp of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the ottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
3. Bake for 12-15 minutes.

Slow Cooker Bacon wrapped Apple BBQ Chicken - Jake and Landon

Ingredients:
3-4 boneless chicken breasts
1/2 cup BBQ sauce
1-2 apples, peeled and grated
1 lemon, juiced
6-8 slices bacon


Directions:
1. In small bowl, combine BBQ sauce and grated apple and lemon juice.
2. Wrap 2 pieces of bacon around each chicken breast. Place chicken breast in base of crock pot, pour BBQ/apple mixture over the chicken. Set to low and cook for 8 hours.

Giant Double Chocolate Cookies

Ingredients:
2 sticks butter
1 1/4 cup sugar
2 eggs
1/2 cup cocoa powder
2 1/2 cup flour
1/4 tsp salt
1 tsp baking powder
2 1/2 cups chocolate chips

Directions:
Preheat oven to 350°.

Put butter and sugar in a mixing bowl and mix until light and fluffy. Add one egg at a time and mix until fully mixed together. Then add cocoa powder until fully mixed. Add flour, salt and baking powder and mix. Then add chocolate chips and mix.

Scoop onto greased cookie sheet and cook 16-20 minutes.

Cranberry Spinach Salad - Colby & Jacob

Ingredients:
1 T butter
3/4 cup almonds, blanched and slivered
1 lb. spinach, rinsed and torn into bite size pieces
1 cup dried cranberries
2 T toasted sesame seeds
1 T poppy seeds
1/2 cup white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 cup white wine vinegar
1/4 cup cider vinger
1/2 cup vegetable oil

Directions:
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

In a medium bowl, whisk together the sesames seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and vegetable oil. Toss with spinach just before serving.

In a large bowl, combine the spinach with the toasted almonds and cranberries

Jalapeno Poppers - Doug & Colby

Ingredients:
8 T colby cheese
8 T softened cream cheese
12 strips bacon
12 jalapeno peppers

Directions:
1. In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
2. Combine cheese; spread into each pepper half. Wrap a piece of bacon around each pepper half. Place on a baking sheet.
3. Bake, uncovered at 350° for 20-25 minutes or until bacon is crisp and filling is heated.

Old Fashioned Beef Stew - Keri, Cheyanne & Brooke

Ingredients:
3 lbs. boneless chuck roast, cut into 2 inch pieces
3 T vegetable oil
2 tsp salt
1 T freshly ground pepper
2 yellow onions, cut into 1 inch chunks
1/4 cup flour
3 cloves garlic, minced
1 cup water
3 cups beef broth
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
4 carrots, peeled, cut into 1 inch slices
2 stalks celery, cut into 1 inch slices
3 large russet potatoes, peeled and cut in eighths

Directions:
1. On medium high heat, add the vegetable oil to a large heavy pot.
2.  When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
3. Once browned, remove the beef with a slotted spoon, set aside.
4. Add the onions and saute for about 5 minutes, until softened.
5. Reduce heat to medium low, and add the flour and cook for 2 minutes stirring often.
6. Add the garlic and cook for 1 minute.
7. Add water and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
8. Simmer water for 5 minutes, then add the broth, bay leaves, thyme, rosemary and beef.
9. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
10.  Add potatoes, carrots, and celery and simmer covered for another 30 minutes or until the meat adn vegetables are tender.
11. Turn off heat and let sit for 15 minutes before serving.

Ham & Pineapple Kabobs - Alyssa & Maggie

 

Ingredients:

3 T. brown sugar

2 T distilled white vinegar

1 T vegetable oil

1 tsp prepared mustard

3/4 lb. cooked ham, cut into 1 inch cubes

1 (15oz) can pineapple chunks, drained

skewers

Directions:

1. Preheat oven for high heat .

2.  In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks, drained.

3. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Olive Garden Salad - Harley & Leah

Ingredients:
1/2 cup mayo
1/3 cup white vinegar
1 tsp vegetable oil
2 T light corn syrup
2 T grated Parmesan cheese
2 T grated Romano cheese
1/4 tsp garlic salt or 1 garlic clove, minced
1/2 tsp dried italian seasoning
1/2 tsp dried parsley flakes
1 T lemon juice
Romaine lettuce

Directions:
Combine all ingredients but the lettuce in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. Store in fridge for up to 10 days. Pour over romaine lettuce.