Miranda, Claire and Tori Group Presentation

Miranda, Claire and Tori served: Cheese Bread and a Caesar Salad for the appetizer,  Roy Rogers was the beverage, Chicken Alfredo for the main dish and White Chocolate Cheesecake for the dessert.

Nicci, Stepanie & Jennifer Group Presentation

Nicci, Stephanie and Jennifer served: Teddy Grahams with Key Lime Dip as the appetizer, Shirley Temples for the beverage, Chicken Enchiladas for the main dish and Fried Ice Cream for dessert.

Chicken Satay with Veggies - Roberto & Jennifer

Ingredients:
Marinade:
1 T. milk
1 T. brown sugar
2 T. soy sauce
2 cloves garlic, chopped
1 t. cumin
1 lemon, juiced

Sauce:
1/4 c. peanut butter
1 lemon, juiced
1/4 t. red pepper flakes
1 T. hot curry paste
3 T. soy sauce
1 T. milk
1/2 c. water

Vegetables & Chicken:
16 oz. chicken breast, diced into 3/4 inch cubes
1 T. peanut oil
2 c. carrots, shredded
1 onion, sliced
1 c. mushrooms, sliced
1 c. broccoli florets
1 c. sugar snap peas
1 red bell pepper, sliced

Directions:
Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight. Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator and stir fry in 1 T. of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat mixture for 1-2 minutes or until the chicken is hot.

Chip Dip (Goop) - Tori & Brittany

Ingredients:
1 c. heavy whipping cream
1 block velveeta cheese
2 lbs. ground beef
16 oz. salsa
1/2 can chili w/o beans
Tortilla chips

Directions:
1. Cook the ground beef, drain grease.
2. Melt the cheese with the beef.
3. Add salsa, chili and mix thoroughly.
4. Add whipping cream.

Serve with tortilla chips.

Pasta with Garlic & Oil - Tori, Miranda & Claire

Ingredients:
1 pound pasta
salt
1/2 c. extra virgin olive oil
4-6 garlic cloves, peeled & chopped
1/2 c. chopped fresh parsley
freshly ground pepper

Directions:
1. While the pasta is cooking, heat the oil and garlic over medium heat in a heavy saucepan until the garlic begins to turn pale gold.
2. Remove the pan from the heat and add 3/4 of the parsley. Salt and pepper to taste
3. Drain the pasta and combine with the sauce in a separate bowl and toss until all the spaghetti is coated.

Lemon Pepper Chicken with Parmesan Potatoes - Stephanie & Nicci

Ingredients:
For Chicken:
10 t. butter
1 t. ground black pepper, divided
5 skinless, boneless chicken breast half
5 T. fresh lemon juice

For Potatoes:
1 stick butter
5 potatotes
1 bag parmesan cheese
salt and pepper to taste

Directions:
1. Melt butter in a small skillet. Pepper the skillet with 1/2 t. of the pepper, then lay the chicken breasts onto the pepper. Squeeze 2 1/2 fresh lemon juice onto the chicken, then season with the remaining pepper.
2. Saute chicken breasts for about 5-7 minutes, then turn to the other side, squeeze rest of the lemon juice onto the other side and saute for another 5-7 minutes (or until chicken is cooked through and juices run clear).
3. While doing step 2, cut potatoes and put them in the microwave for 15-20 minutes, or until soft.
      a. Marinate in butter, salt, and pepper until coated.
      b. Toss in parmesan cheese and add to sprayed pan.

Melted Snowmen Oreo Balls - Nicci & Jennifer

Ingredients:
1 (8oz) package cream cheese, softened
51 OREO Cookies
16 oz. white chocolate, melted
2-3 decorating gels

Directions:
1. Mix cream cheese and 36 OREO crushed cookie until well blended.
2. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate.
3. Place remaining cookies on waxed paper-covered rimmed baking sheet and place chocolate balls on cookies. Tap cookies on baking sheet several times to allow excess chocolate to pool onto tops of cookies. Decorate with gels to resemble snowmen.
4. Refrigerate 1 hour or until firm.