Walking Tacos - Kayla and Kristen

Ingredients:
1 pkg. shredded cheddar cheese
1 lb. ground beef
shredded lettuce
1 pkg. taco seasoning
doritos

Directions:
Brown ground beef, drain. Add taco seasoning according to package directions.
To make the walking taco - add meat, cheese, lettuce and doritos.

Jalapeno Chicken Poppers - Nathan & Cole

Ingredients:
12 jalapeno peppers
8 oz. cream cheese, at room temperature
1/2 c. finely chopped cooked chicken
6 T. salsa
2 T. finely chopped cilantro
1/2 t. salt

Directions:
1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
2. Lay a jalapeno on your work surface so that it sits flat without rolling. Make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the steam end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
3. Place the cream cheese, chicken, salsa, cilantro and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart size resealable plastic bag, cut one bottom corner off to make a 3/4 inch wide opening, and squeeze the mixture into the chiles until just filled (be careful to not overfill). Insert a toothpick width wise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
4. Broil for 4 minutes, rotate the pan and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cook for 5 minutes before serving.

Scrambled Eggs - Tyler & Dillon

Ingredients:
8 eggs
4 T. milk
4 T. butter
1 lb. bacon
1/2 lb. sausage
jalapenos, canned
salt and ground pepper, to taste

Directions:
Crack the eggs into a mixing bowl and beat them until they turn a pale yellow color.
Heat a saute pan over medium-low heat. Add the butter and let it melt.
Add the milk to the eggs and season to taste with salt and pepper. Whisk together.
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Let the eggs cook and run the spatula under the uncooked eggs to make clumps of the cooked eggs. Do this until all the eggs are in clumps and no longer runny.
In the meantime, brown the sausage and drain. Cook the bacon and break into small pieces.
Once the eggs are cooked, add the sausage and bacon and mix together.

Bacon Stuffed Spice Chicken Breast - Wyatt & Daniel

Ingredients:
4 Boneless, skinless chicken breasts
1/2 lb. bacon
2 habanero peppers
1 pkg. mushrooms
1 onion

Directions:
Cook bacon, split the chicken breast open and put cooked bacon inside. Chop the peppers into strips and fold into the chicken breast. Place chicken in pan and cook. In another place, slice and saute the onions and mushrooms. Place onions and mushrooms on top of the chicken when done.

Taco Lasagna - Stephanie, Nicci and Jennifer

Ingredients:
2 lbs. lean ground beef
2 packages taco seasoning mix
4 cloves garlic, minced
1/2 t. cayenne pepper
1 T chili powder
1/2 c water
18 corn tortillas
1 jar (24 oz.) salsa
1 16 oz. cont. sour cream
1 1/2 c. shredded cheddar cheese
1 1/2 c. shredded monterey jack cheese

Directions:
1. Brown ground beef. Drain and then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
2. Preheat oven to 375º. Grease 9 X 13 dish.
3. Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Drop 1/2 of the sour cream randomly over the meat mixture. Top with  1/2 c. Cheddar and 1/2 c. Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
4. Bake for 30-45 minutes or until cheeses are melted.

Smokies with Bacon - Spencer, Seth and Roan

Ingredients:
1 lb. bacon
16. oz. package little smokies sausages
1 c. brown sugar, or to taste

Directions:
Preheat the oven to 350º. Cut bacon into thirds and crap each strip around a little sausage. Place the wrapped sausages on wooden skewers (toothpicks). Arrange the smokies on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.

Chicken Lip Dip - Miranda and Claire

Ingredients:
16 oz. cream cheese
1 1/2 c. shredded cheddar cheese
2 cans of diced chicken
3/4 c. salsa
1 c. ranch
served with tortilla chips

Directions:
Mix the first 5 ingredients together and heat in a crock pot. Serve with the tortilla chips.