Watergate Salad – Seth Simmons

Ingredients:

1 can (20oz) crushed pineapple in juice, undrained

1 pkg (3.4 oz) Pistachio flavor instant pudding

1 cup miniature marshmallows

½ cup chopped pecans

1 ½ cup whipped topping

Directions:

Combine first 4 ingredients in a large bowl.

Stir in whipped topping.

Refrigerate 1 hour.

Serve

Apple Squares – Khyle Blakeney & Sabryna Gilmore

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Ingredients:

¼ cup margaine

1 egg

½ cup chopped apples

1 cup flour

1 tsp baking powder

¼ tsp salt

¼ tsp ground cinnamon

½ cup brown sugar

½ cup white sugar

1 tsp vanilla

½ cup walnuts, chopped

2 tsp white sugar

2 tsp ground cinnamon

Directions:

1.     Preheat oven to 350 degreed. Grease a 9X9 inch pan. Sift together flour, baking powder, salt and ¼ tsp of cinnamon; set aside.

2.     In a large bowl, mix together melted butter, brown sugar, and ½ cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.

3.     Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

Buttermilk Biscuits and Sausage Gravy – Aspen Bowman & Max Spalla

Biscuit Ingredients:

2 ½ cups self rising flour

2 tsp sugar

½ tsp salt

4 T. vegetable shortening

4 T. butter (chilled)

1 cup chilled buttermilk

1 T. melted butter

Biscuit Directions:

1.     Preheat oven to 450 degrees. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready.

2.     Whish together flour, sugar and salt in a medium sized bowl. Using a fork or a pastry blender cut in the shortening and the butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture should be crumbly.

3.     Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.

4.     With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a ¾” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.

5.     Using a 2 inch biscuit cutter, cut out the biscuits pressing straight down. Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just tough. Reshape scrap dough and continue butting. Remember to handle the dough as little as possible.

6.     Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.

Giant Meatballs Stuffed with Mozzarella – Aspen Bowman & Sabryna Gilmore

Ingredients:

2 T. cottage cheese

¼ c. parmesan cheese

6 cubes mozzarella

2 lbs. hamburger

1 egg

1 cup bread crumbs

1 tsp tomato paste

26 oz. tomato sauce

2 fresh sprigs of thyme

2 garlic cloves

Directions:

Preheat the oven to 375 degrees.

For the meatballs: Mix the meat with cottage cheese, egg, parmesan, bread crumbs, parsley, thyme, tomato paste and the garlic. Season with salt and pepper. Combine well with your hands.

Form the mixture into large balls (size of a tennis ball). Pierce the meatball with the mozzarella and ensure you seal well with the meat. Place meatballs on to a tray and bake in the oven and cook for 15 to 20 minutes.

Once cooked, add the meatballs to the sauce and place back into the oven and cook fro another 35 minutes at 200 degrees.

Chocolate Cherry Cake – Katie Pearson & Jennifer Triska

Ingredients:

1 pkg chocolate cake mix

¾ tsp ground cinnamon

2 cartons (8oz each) cherry yogurt

3 eggs

¼ cup milk

1 tsp vanilla

1 carton (8oz) frozen whipped topping, thawed, divided

1 can (21oz) cherry pie filling, divided

Directions:

In a large bowl, combine cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed for 30 seconds; beat on medium until smooth, about 3 minutes. Pour into two greased and floured 9 in. round baking pans. Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans 15 minutes before removing to a wire rack; cool completely. Place one cake layer on a serving platter. Spread about 1 cup whipped topping in a circle 1 ½ inch wide around outer top edge of cake. Spoon 1 cup of cherry pie filling in the center. Tope with second cake layer. Spoon remaining pie filling into a star, maple leaf or other desired shape in the center. Pipe or spread remaining whipped topping on top of cake and around bottom of cake. Chill at least 1 hour before serving. Store in the refrigerator.

Pizza Dip – Sara Adam & Austin Lauderman

Ingredients:

4 oz. cream cheese

¼ cup sour cream

½ cup mozzarella cheese, shredded

¼ cup parmesan cheese, grated

2 oz. pepperoni, sliced

1 lb. sausage

2 T. green pepper

¼ cup mayo

1 cup pizza sauce

1 baguette

Directions:

1.     Mix the cream cheese, sour cream, mayo, mozzarella and parmesan. Spread across bottom of a pie plate.

2.     Spread the pizza sauce on top and sprinkle on the cheese, pepperoni and green pepper.

3.     Bake in a preheated 350 degree oven until the sides are bubbling and the cheese has melted and turned golden brown on top. Approx. 20 minutes.

4.     Slice the baguette and serve with the pizza dip.

Hot Burgers- Ryan Laughlin & Keven Beamish

Ingredients:

1 lb. ground beef

1 jalapeno

1 c. shredded cheddar cheese

1 pkg. hamburger buns

Franks Red Hot Xtra Hot, to taste

2 T. Cayenne pepper

2 T. Crushed red pepper

2 T.

Lawrys Seasoned salt

Directions:

1.     Cut jalapenos and lettuce. Mix with red hot.

2.     Mix cheese, jalapenos and red hot mixture into burger patties. Cook patties.

3.     Serve warm.