Fudge Brownies - Cole & Wyatt

Ingredients:
1 1/4 c. margarine
4 eggs
2 cups sugar
1 1/2 cups flour
2 tsp vanilla
3/4 cup cocoa

Directions:
Preheat oven to 350º.
Melt butter and add cocoa;  mix. Stir in sugar and blend in the eggs, one at a time. Add vanilla. Stir in flour. Mix well.
Bake in greased 9 X 13 pan for 30 minutes. Let cool on rack 20 -30 minutes. Frost, if desired.
Cut into 20 squares.

Ice Cream Cupcakes - Jess & Kelli

Ingredients:
To make the cake:
cake mix and the ingredients on the box to make the cake
cupcake liners

Ice Cream:
cake batter ice cream of choice

Stabilized Whip Cream:
1 t. unflavored gelatin
4 t. cold water
1 cup heavy whipping cream
1/4 c. sifted powdered sugar

1. In a small pan, combine gelatin and cold water; let stand until thick.
2. Place over low heat, stirring constantly, just until the gelatin dissolves.
3. Remove from heat; cool (do not allow to set).
4. Whip the cream with the icing sugar, until slightly thick.
5. While slowly beating, add the gelatin to whipping cream.
6. Whip at high speed until stiff.

Directions:
Make the cake part of the cupcakes first using cupcake liners inside muffin tin. Fill with 1/4 inch of cake batter and cooking until they bounce back (about 10 minutes). Once cooled leave the liners and cake inside of the muffin tin and put your softened ice cream on top of the cake until it reaches the top of the liners. Freeze in the freezer until the ice cream is hardened (about 2 hours). Right before serving top with the stabilized whip cream and some sprinkles.

Kit Kat Cake - Diana & Canberk

Ingredients:
Cake:
one 18.25 oz. box of chocolate cake mix
1 c. flour
1 c. granulated sugar
3/4 t. salt
1 1/3 c. water
2 T. vegetable oil
1 t. vanilla
1 c. sour cream
4 large eggs

Chocolate Buttercream Frosting:
1/2 c. butter, at room temperature
3 oz. cream cheese, at room temperature
1 lb. powdered sugar, sifted
1/4 c. milk
1 t. vanilla
1 c. dark chocolate chips

Decor:
three 4.5 oz. Giant Kit Kat Bars (you'll need 36 Kit Kat sticks total)
one 12.6 oz. bag M&M's

Directions:
1. Preheat oven to 325º. Grease and flour two 9 inch round cake pans and line a cupcake pan with 6 liners.
2. In a large owl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Scoop the batter into 6 cupcake liner 3/4-full. Divide the remaining batter into the prepared round pans. Bake the cupcakes for about 25 minutes, and bake the cake rounds about 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then remove the cake layers to a wire rack to cool completely
4. when the cake is cool, you're ready to assemble. Place one layer on a serving plate, and tuck strips of waxed paper underneath the sides of the cake.
5. Prepare the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.
6. Frost the 1st layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too. Stick Kit Kat's to the sides of the cake, leaving a very small space in between each Kit Kat (1/4 inch). Wrap a bow around the cake, securing the Kit Kat's. Fill the top of the cake with M&M's. Pull out the strips of waved paper and discard. Use any extra frosting to frost your 6 extra cupcakes.
7. If you refrigerate the cake for a couple of hours or so, it will be much easier to cut and serve.

Biscuits & Gravy - Tyler & Dillon

Ingredients:
1 lb. milk sausage
4 T. flour
1/2 gallon milk
salt
pepper
Biscuits, store bought or homemade

Directions:
In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium high heat until the sausage is coated with the flour. Add milk and stir until desired thickness and add salt and pepper to taste. Serve with biscuits.

Mexican Wedding Cakes - Kalli & Sonya

Ingredients:
1 cup shortening
2 cups powdered sugar, divided
2 t. vanilla
2 c. flour
1/2 t. baking soda
1/8 t. salt
2 cups finely chopped walnuts

Directions:
1. Heat oven to 350º.
2. Combine shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer. Beat on medium speed until well blended.
3. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 inch apart.
4. Bake 15 minutes or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooking racks to cool completely.

Coconut Macaroons - Kristen & Kayla

Ingredients:
3 1/2 oz. flaked coconut
2 egg whites
1/2 t. vanilla
2/3 c. sugar

Directions:
1. Lightly grease a cookie sheet; set aside. In a medium mixing bowl beat egg whites and vanilla with an electric mixer on high speed until soft peaks form. Gradually add sugar, about  1 T. at a time, beating until stiff peaks form. FOLD in coconut.
2. Drop mixture by rounded teaspoons 2 inches apart. Bake in 325º oven about 20 minutes.

Chili Mac - Tierani & Ryan

Ingredients:
1.5 lbs. lean ground turkey
2 t. oil
1/4 c. dehydrated onions
1 T. garlic powder
1 T. chili powder
1 T. cumin
1 t. cinnamon
1 t. coriander
1 (15oz) can tomato sauce
1 c. water
whole grain macaroni, cooked to package directions
salt to taste
parmesan cheese for garnish

Directions:
1. In a medium to large soup pot, cook the turkey in the oil
2. When the meat is about half way cooked, stir in all the spices.
3. When the meat is finished cooking, stir in the pasta.
4. Served topped with parmesan cheese.