Chicken Fruit Salad - Kilee & Joey

1/3 cup fat-free yogurt
2 T mayo
1 cup chicken breast, cooked, cubed
1 medium celery stalk, diced
2/3 cup green grapes, halved
1 large peach, diced
1 tsp fresh mint, diced

Mix mayo and yogurt in medium bowl until smooth. Stir in fruit. Cover and refrigerate 30 minutes.

Spicy Beef Stir Fry - Bryce & Nic

Ingredients
1 tablespoon cornstarch
3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth
1 pound beef sirloin, thinly sliced against the grain into strips
Kosher salt and freshly ground pepper
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
3 to 4 tablespoons peanut oil
1 1 -inch piece fresh ginger, thinly sliced
2 cloves garlic, smashed
5 to 7 dried red chiles, halved
1 small onion, thinly sliced
8 heads baby bok choy, halved
Pinch of sugar
Cooked rice, for serving

Directions
Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.

Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.

Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.

If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

Reese's Peanut Butter Chocolate Chip Cookie Cake - Nicole & Katlyn

Ingredients

Cookie

1/2 cup butter

3/4 cup light brown sugar

1/4 cup sugar

3/4 cup peanut butter

1 egg

1 tsp vanilla extract

1 3/4 cups flour

3/4 tsp baking soda

1/2 cup peanut butter cups, chopped (from a 12 oz bag of Reeses)

1/2-3/4 cup chocolate chunks

Icing and Topping

1/4 cup butter

1/4 cup shortening

2 cups powdered sugar

1/4 cup cocoa

1/2 tsp vanilla extract

1-2 tbsp water

remainder of Reeses, chopped (from 12 oz bag)

chocolate sauce, optional

Instructions

1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.

2. Mix in peanut butter, egg and vanilla extract.

3. Add flour and baking soda and combine.

4. Stir in Reeses, peanut butter cups and chocolate chunks.

5. Preheat oven to 350 degrees. Line a 9 inch cake pan with parchment paper and grease the sides so that the cookie doesn't stick.

6. Press dough evenly into the pan cake.

7. Bake for 18-20 minutes, or until edges are slightly brown.

9. Remove cookie from oven and allow to cool for 15-20 minutes in pan.

10. Remove from pan carefully and allow to cool completely.

While cookie cools, make icing:

1. Beat the shortening and butter until smooth.

2. Slowly add 1 cup of powdered sugar. Mix until combined.

3. Mix in the vanilla extract and 1 tbsp water.

4. Add the cocoa and the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.

To finish:

1. When cookie cake has cooled, spread chocolate icing on the top.

2. Add Reese's to the top of the icing.

3. Drizzle chocolate sauce on top of Reese's.

4. Store in an airtight container.

Oreo Cupcakes - Emma, Cheyenne, Amber

cupcakes
1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 tbsp
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 package Oreo Cookies (about 45 cookies)

frosting
6 tbsp softened butter
3 cups powedered sugar
1 tsp vanilla
Oreo crumbs
2-4 tbsp milk

Preheat over to 350F. Line 24 cupcake tins with paper liners.

Twist apart 24 Oreos. Place the cookie with filling on it, filling side up, in the bottom of each cupcake pan. Cut 12 of the filling-less cookies in half for garnish, and crush the others in a plastic bag with a rolling pin to make fine crumbs. Reserve these crumbs to mix into the frosting.

Roughly chop the remaining Oreos and toss with 2 tbsp flour.

Cream the butter in the bowl of a stand mixer until light and fluffy. Beat in the milk and vanilla.

Sift the flour, baking powder, and salt together into the butter mixture. Stir a few times, then mix in the sugar and beat with the mixer on low for about 30 seconds. Add the egg whites. Turn the speed up to medium and beat for two minutes. Fold in the roughly chopped cookies

Divide the batter evenly among the prepared pans and bake for about 18 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.

To make the frosting, beat the butter, powdered sugar, and vanilla in the bowl of a stand mixer and add milk 1/2 tsp at a time until it has a smooth, spreadable consistency. Add the Oreo crumbs and mix well. Put in a piping bag and pipe onto the cooled cupcakes, then top with half a filling-less cookie.

Turkey Broccoli Hollandaise - Harley & Jessica

1 cup fresh broccoli
1 pkg stuffing mix
1 envelope hollandaise sauce mix
2 cups cubed cooked turkey or chicken
1 can french fried onions

Place 1 in. of water and broccoli in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp tender. Meanwhile, prepare stuffing and sauce mixes according to package directions.
Spoon stuffing into a greased 11X7X2 in baking dish. Top with turkey. Drain broccoli; arrange over turkey. Spoon sauce over the top; sprinkle with onions. Bake, uncovered at 325° for 25-30 minutes.

Enchilada Casserole - Tyler, Logan, Kolten

Ingredients

• olive oil
• 6 medium tortillas
• 2-3 pounds ground beef.
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups enchilada sauce
• 1-2 cups sour cream
• 1 cup grated cheddar cheese
• 1 cup grated Monterrey Jack cheese

Instructions

1. Preheat oven to 350º F.
2. Drizzle olive oil into bottom of 12-inch skillet over medium heat. Once warm, add a tortilla, one at a time, to the skillet. Cook until crisp on each side and place onto a kitchen pan lined with paper towels.
3. Add diced onions and garlic to skillet. Cook until just tender. Remove to a bowl and set aside. Add beef to skillet and cook until completely browned. Remove from heat and drain away any drippings. Add onions and garlic back to beef and stir to combine.
4. Spoon about ½ cup of enchilada sauce into the bottom of a 9x13 casserole dish that has been sprayed with nonstick cooking spray. Spread enchilada sauce to coat the bottom of the casserole dish.
5. Place 3 tortillas on top of the enchilada sauce, overlapping them slightly at the edges to make all 3 tortillas fit lengthwise. Ladle on additional enchilada sauce, about ½ cup. Layer on beef, onion and garlic mixture, making sure to spread mixture evenly over tortillas and enchilada sauce.
6. Top with large dollops of sour cream and spread slightly. Sprinkle on a little of both cheeses.
7. Repeat layering with 3 more tortillas, enchilada sauce, beef mixture, sour cream, and end with cheeses.
8. Bake in oven until cheeses have melted, about 20 minutes.
9. Serve warm.

Chicken and Broccoli Alfredo - Landen & Sierra

Directions

1. Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
2. Heat butter in skillet. Cook chicken until browned, stirring often.
3. Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

• 
  
  1/2 (16 ounce) package linguine
• 1 cup fresh or frozen broccoli flowerets
• 2 tablespoons butter
• 1 pound skinless, boneless chicken breast, cut into cubes

• 1 (10.75 ounce) canCampbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper

Chicken Fettuccini Alfredo - Leonor & Navin

6 skinless, boneless chicken breast halves - cut into cubes 6 tablespoons butter, divided 4 cloves garlic, minced, divided 1 tablespoon Italian seasoning 1 pound fettuccini pasta 1 onion, diced 1 (8 ounce) package sliced mushrooms 1/3 cup all-purpose flour

1 tablespoon salt 3/4 teaspoon ground white pepper 3 cups milk 1 cup half-and-half 3/4 cup grated Parmesan cheese 8 ounces shredded Colby-Monterey Jack cheese 3 roma (plum) tomatoes, diced 1/2 cup sour cream DIRECTIONS: 1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Brown Sugar Smokies - Solomon, Andrew, Austin

1 lb. bacon
1 package little smokies
1 cup brown sugar

Directions:
1. Preheat oven to 350°
2. Cut bacon into thirds and wrap each strip around a little smokie. Place the wrapped sausages on wooden skewers. Arrange on a baking sheet and sprinkle with brown sugar.
3. Bake until bacon is crisp and brown sugar melted.

Grilled Chicken Tossed Salad - Alyssa, Audry, Mackenzie

4 skinless, boneless chicken breasts
steak seasoning to taste
8 oz. mozzarella cheese, cubed
1 red onion , chopped
1 head romaine lettuce, chopped
6 cherry tomatoes, chopped
8 oz. rotini pasta

Directions:
1. Preheat the grill for high heat. Season both sides of chicken breast with steak seasoning.
2. Lightly oil the grill grate. Grill chicken 6-8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.
3. Meanwhile, place rotini pasta in a large pot of lightly salted boiling water. Cook 8-10 minutes. Drain and rise with cold water to cool.
4. In a large bowl, mix together the cheese, onion, lettuce and tomatoes. Toss with cooled chicken and pasta to serve.

Monkey Bread - Edwin & Courtney

Sweet Dough:
2 T melted butter
1 cup milk, warmed to 115°
1/3 cup water, warmed to 115°
1/4 cup white sugar
2 1/4 tsp yeast
3 1/4 cups flour
2 tsp salt

Brown Sugar Coating:
1 cup packed brown sugar
2 1/2 tsp cinnamon
1/2 cup melted butter

Directions:
1. Preheat oven for rising, turn it on to 175°, then turn it off when it's heated.
2. In large measuring cup, mix together milk, water, melted butter, sugar and yeast.
3. In stand mixer, mix flour and salt into the mixer bowl with dough hook.
4. Using lowest setting, start the dough hook going and slowly add the milk mixture. After dough comes together, increase speed to medium and let your dough hook do the work until the dough is shiny and smooth, about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. Turn dough onto lightly floured counter and kneed briefly to form a smooth, round ball.
5.Take the ball of dough and place in a well oiled bowl, covering it up. Put it in oven and let rise until doubles in size, anywhere from 45-60 minutes.
6. Grease bundt pan and set aside.
7. Take out the dough and on a lightly floured work surface roll it into a 8 inch by 8 inch square.
8. Mark off 8 sections, each way, so you are ending up with 64 squares.
9. Cut the squares apart, making sure to separate them as you cut.
10. Melt the 1/2 cup butter in a bowl.
11. In a larger bowl combine the brown sugar and 2 1/2 tsp of cinnamon.
12. Roll a dough square into a ball, dip it in butter, dip it in sugar mix then place it in the bundt pan.
13. Let rise again 45-60 minutes.
14. Bake at 350° for 22-25 minutes.