Red Lobster Biscuits - Sierra, Hannah, Austin, Andrew

Ingredients

• 2 cups Bisquick baking mix
• 1/2 cup cold water
• 3/4 cup shredded sharp cheddar cheese
• 1/4 cup butter
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon italian seasoning

Directions

1. Heat oven to 450.
2. Combine baking mix, water and grated cheese in a bowl.
3. Roll out on a lightly floured surface, until 1 inch thick.
4. Cut biscuits, and place on an ungreased pan.
5. Melt butter and spices together.
6. Brush the biscuits with the butter and bake for 8 to 10 minutes.

Fruit Pizza - Tyler & Nicole

Ingredients

1

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1

package (8 oz) cream cheese, softened

1/3

cup sugar

1/2

teaspoon vanilla

2

kiwifruit, peeled, halved lengthwise and sliced

1

cup halved or quartered fresh strawberries

1

cup fresh or frozen blueberries

1/2

cup apple jelly

Directions

1Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

2In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

Ham and Rice Salad - Jessica, Harley, Kilee

Ingredients:

• 1 1/4 cups cooked brown rice, chilled
• 1/2 cup coarsely chopped fresh spinach
• 1/2 cup coarsely chopped, reduced-sodium ham (about 2 oz.)
• 2 tablespoons sliced green onion
• 2 tablespoons chopped celery
• 6 grape tomatoes, halved
• 2 tablespoons reduced-fat Italian vinaigrette salad dressing or reduced-fat Greek vinaigrette salad dressing

Directions:

1. In medium bowl toss together rice, spinach, ham, green onion, celery and tomatoes. Drizzle with Italian salad dressing. Toss until combined. Serve immediately.

Total Time:10

Olive Garden Salad - Logan, Kolten, Elena

Ingredients

For the dressing:

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning

For the salad:

1 10 -ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Directions

Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.

Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.

Peanut Butter Bars - Cheyenne & Emma

INGREDIENTS:

1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups confectioners' sugar

1 cup peanut butter 1 1/2 cups semisweet chocolate chips 4 tablespoons peanut butter

DIRECTIONS:

1.	In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2.	In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Pizza - Courtney & Solomon

Ingredients:
Pizza Cheese
Pepperoni
Sausage
Boboli Crust
Pizza Sauce

Directions:
Put sauce on crust. Arrange toppings and then top with cheese.
Bake at 350° for 12 minutes.

Chicken Noodle Soup - Navin & Edwin

1

tablespoon olive or vegetable oil

2

cloves garlic, finely chopped

8

medium green onions, sliced (1/2 cup)

2

medium carrots, chopped (1 cup)

2

cups cubed cooked chicken

2

cups uncooked egg noodles (4 oz)

1

tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1/4

teaspoon pepper

1

dried bay leaf

5 1/4

cups Progresso™ chicken broth (from two 32-oz cartons)

• In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

Chocolate Chip Muffins - Kenzie & Landen

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/3 cup vegetable oil
• 3/4 cup miniature semisweet chocolate chips

Directions

• In a large bowl, combine the first four ingredients. In a small bowl,
• beat egg, milk and oil. Stir into dry ingredients just until
• moistened. Fold in chocolate chips.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at
• 400° for 18-20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing to a wire rack.

Cheese Stuffed Bread Sticks - Audry, Leo & Alyssa

Cheese-Stuffed Bread Sticks

Makes about 16 breadsticks

16 oz part-skim mozzarella - Do not substitute whole milk cheese
2 pounds pizza dough - or the equivalent dough needed for two pizzas, store bought or homemade
Extra-virgin olive oil
Garlic powder
Oregano
Kosher salt
1 cup shredded parmesan cheese
Tomato sauce for dipping

Heat the oven to 425°F. Line two baking sheets with a Silpat or parchment.

Slice the mozzarella into skinny logs (roughly 1/4-inch width). Dust the work surface with flour and turn the dough out on top. Slice the ball in half so you're working with one pound of dough at a time. Set the other half aside.

Roll the dough into a rectangle roughly 8" tall by 16" wide and 1/4" thick. If the dough starts to shrink back, let it rest for 10 minutes and then try rolling again.

Slice the dough into strips 2" wide by 8" tall. Lay a line of mozzarella down the middle of each strip. Fold the strip over on the cheese and pinch it tightly to seal the cheese inside. Gently roll it a few times against the work surface to even it out. Repeat with remaining strips.

Transfer the bread sticks to the baking sheet and let them rise for a half hour. While the first batch is rising, prepare the second batch with the remaining pound of pizza dough.

When ready to bake, brush the bread sticks with olive oil and sprinkle them generously with garlic powder, oregano, salt, and lastly, parmesan cheese. Place the risen bread sticks into the oven and immediately turn down the heat to 350°. Bake for 15-20 minutes, until puffed and golden. Repeat with the second sheet of bread sticks.

Let the bread sticks cool for five minutes on the sheet, then transfer to a serving dish. Serve warm with tomato sauce for dipping. Bread sticks are best eaten right away, but leftovers can be kept refrigerated for three days and re-warmed for 30 seconds in a microwave.

Mushroom Quiche - Joey & Amber

Ingredients

• 1 unbaked pastry shell (9 inches)
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped green onions
• 2 tablespoons butter
• 4 eggs
• 1-1/4 cups half-and-half cream
• 1/8 teaspoon pepper
• 1 cup (4 ounces) shredded Swiss cheese
• 4 bacon strips, cooked and crumbled

Directions

• Line unpricked pastry shell with a double thickness of heavy-duty
• foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
• longer. Remove from the oven; reduce heat to 375°.
• Meanwhile, in a small skillet, saute mushrooms and onions in butter
• until tender. In a large bowl, beat the eggs, cream and pepper.
• Using a slotted spoon, transfer mushrooms and onions to egg mixture.
• Stir in cheese and bacon.
• Pour into crust. Cover edges loosely with foil. Bake for 30-35
• minutes or until a knife inserted near the center comes out clean.
• Let stand for 5 minutes before cutting.

BBQ Chicken & Ranch Salad - Nick & Bryce

what you need

4

small  boneless skinless chicken breasts (1 lb.)

1/4

cup  KRAFT Original Barbecue Sauce

1

pkg.  (10 oz.) mixed salad greens

1

cup  frozen roasted corn, thawed

1

large  tomato, cut into wedges

1/4

cup  sliced red onions

1/4

cup  KRAFT Shredded Cheddar Cheese

1/2

cup  KRAFT Classic Ranch Dressing

make it

HEAT grill to medium-high heat.

GRILL chicken 6 to 8 min. on each side or until done (165ºF), brushing with barbecue sauce for the last 2 min.

COMBINE salad greens, vegetables and cheese in large bowl. Add dressing; mix lightly.

PLACE salad on 4 plates; top each with 1 sliced chicken breast.

Mexican Rice - Kolten & Elena

INGREDIENTS:

3 tablespoons vegetable oil 1 cup uncooked long-grain rice 1 teaspoon garlic salt 1/2 teaspoon ground cumin

1/4 cup chopped onion 1/2 cup tomato sauce 2 cups chicken broth

DIRECTIONS:

1.	Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2.	Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Shrimp Stir Fry - Tyler, Nick, Bryce

Ingredients

• 1/3 cup fat-free, lower-sodium chicken broth
• 2 tablespoons medium dry sherry
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper
• 2 teaspoons dark sesame oil

• 2 teaspoons peanut oil
• 1 pound peeled and deveined large shrimp
• 1 tablespoon bottled ground fresh ginger (such as Spice World)
• 1 teaspoon bottled minced garlic
• 4 cups shredded Napa cabbage
• 1/3 cup diagonally cut green onions

Preparation

1. Combine first 6 ingredients in a small bowl; stir with a whisk.

2. Heat a wok or skillet over high heat. Add oils to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add ginger and garlic; stir-fry 30 seconds. Add broth mixture to pan; bring to a boil. Cook 2 minutes or until mixture thickens. Stir in cabbage; cook 1 minute. Top with onions.

Basic Mashed Potatoes - Harley, Amber & Joey

INGREDIENTS:

2 pounds baking potatoes, peeled and quartered 2 tablespoons butter

1 cup milk salt and pepper to taste

DIRECTIONS:

1.	Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
2.	In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

White Chocolate Party Mix - Cheyenne & Emma

Ingredients

• 5 cups Cheerios
• 5 cups Corn Chex
• 2 cups salted peanuts
• 1 pound chocolate M&M's
• 1 package (10 ounces) mini pretzels
• 2 packages (12 ounces each) white baking chips
• 3 tablespoons canola oil

Directions

• In a large bowl, combine the first five ingredients; set aside. In a
• microwave-safe bowl, heat chips and oil at 70% power for 1 minute,
• stirring once. Microwave on high for 5 seconds; stir until smooth.
• Pour over cereal mixture and mix well. Spread onto three waxed
• paper-lined baking sheets. Cool; break apart. Store in an airtight
• container.

Rocky Road Parfaits - Navin, Corrick, Solomon

ingredients

• 1 4-serving-size package chocolate or chocolate fudge instant pudding mix
• 2 cups milk
• 1/2 cup frozen whipped dessert topping, thawed
• 1/4 cup unsalted peanuts, coarsely chopped
• 1/4 cup tiny marshmallows
• Chocolate curls (optional)

directions

1. Prepare pudding mix according to package directions using the milk. Remove 3/4 cup of the pudding and place in a small bowl; fold in whipped topping until combined.
2. Divide remaining plain chocolate pudding among four 6-ounce glasses or dessert dishes. Top with dessert topping mixture. Let stand for 5 to 10 minutes or until set.
3. Sprinkle with peanuts and marshmallows. If desired, garnish with chocolate curls.