Spaghetti with Turkey Meatballs - Khyle & Kelsey

Ingredients:
1 pkg meatballs
12 oz. spaghetti
2/3 cup tomato paste
1 cup onion, chopped
1 cup medium green pepper, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
4 cups tomatoes
1 T. cooking oil
2 tsp dried Italian seasoning
1/2 tsp sugar
1/2 tsp salt
1/2 tsp garlic powder

Directions:
For Sauce: In a dutch oven cook onion, green pepper, carrot and celery in  hot oil till tender. Stir in fresh or undrained canned tomatoes, tomato paste, italian seasoning, sugar, salt and garlic powder. Bring to boiling; add turkey meatballs. Reduce heat, cover and simmer for 30 minutes. If necessary, uncover and simmer for 10-15 minutes more or til sauce is desired consistency, stirring occasionally.

Meanwhile, cook pasta according to the directions on package. Drain.

Bacon Ranch Pasta Salad - Krystal & Sara

Ingredients:
1 (12oz) pkg uncooked tri color rotini pasta
10 slices bacon
1 cup mayo
3 T. dry ranch salad dressing mix
1/4 tsp garlic powder
1/2 tsp garlic pepper
1/2 cup milk
1 large tomato, chopped
1 (4.25 oz) can chopped black olives
1 cup shredded sharp cheddar cheese

Directions:
1. Bring a large pot of lightly salted water to a boil;cook rotini at a boil until tender yet firm to the bite, about 8 minutes, drain.
2. Place bacon in a skillet over medium high heat and cook until evenly brown. Drain and chop.
3. In a large bowl, mix mayo, ranch dressing mix, garlic powder and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. toss with additional milk if the salad seems a little dry.

Egg Casserole - Valerie & Sidney

Ingredients:
12 eggs, beaten
1 1/2 lbs. ground breakfast sausage
16 oz. shredded cheddar cheese
7 slices white bread, torn into pieces

Directions:
1. Preheat oven to 350°.
2. Brown sausage in a large skillet over medium high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9X13 pan.
3. In a separate large bowl, combine the sausage, bread and 12 oz. of cheese. Mix well and pour this into the egg mixure. Top with the remaining 4 oz. of cheese and cover with foil.
4. Bake at 350° for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

Country Fried Chicken & Gravy - Brandi & Leya

Ingredients:
4 boneless skinless chicken breasts
1/2 cup flour
1/4 tsp ground black pepper
3/4 cup buttermilk
1 cup finely crushed buttery crackers
3 T. peanut oil
1 can cream of mushroom soup
1 cup milk

Directions:
1. Preheat oven to 350°.
2. Pound the chicken breasts to 1/4 inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
3. Combine flour and pepper in a shallow dish.
4. Pour buttermilk into a second dish.
5. Spread crushed crackers on a plate.
6. Dredge chicken breasts, one at a time, in seasoned flour.
7. Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
8. Heat oil in a 12 inch skillet over medium high heat.
9. Add chicken cook 2 to 3 minutes on each side until golden brown and cooked through.
10. Remove to oven safe platter or cookie sheet; place inoven to keep warm.
11. Put remaining cracker crumbs into pan and lightly brown.
12. Stir mushroom soup into drippings and crumbs.
13. Combine remaining buttermilk and flour; add to soup mixture.
14. Add additional milk as needed.
15. Bring to a boil, stirring; remove from heat.
16. Serve chicken accompanied by gravy.

Taco Salad - Jennifer & Jacob

Ingredients:
1 lb. ground beef
1 pkg taco seasoning mix
1 (16oz) can chilli beans
1 (16oz) bottle French dressing
1 head iceberg lettuce
1 (14.5 oz) pkg. tortilla chips
1 cups shredded cheddar cheese
1 cup chopped tomatoes
4 T. sour cream
1/2 cup salsa

Directions:
1. In a large skillet over medium high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and french dressing. Fill the dressing bottle 2/3 full of water and add to the skillet.  Bring to a boil, reduce heat and simmer for 15 minutes.
2. Crush the bag os chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then add salsa and sour cream.

Stuffed Veggie Peppers - Ryan, Katie & Kevin

Ingredients:
1/3 cup grated parmesan cheese
1/3 cup grated cheddar cheese
1 cup brown rice
3 large bell peppers
2 T. soy sauce
3/4 tsp. worcestershire sauce
1/2 T crushed red pepper
Red hot - to taste

Directions:
1. Preheat oven to 350°. Bring 3 cups water to a boil, stir in rice. Let rice simmer for 10-20 minutes in sauces.
2. Core and seed peppers. Microwave peppers in a dish with 1/2 inch of water for 5 minutes.
3. Once rice is done, put it in a pan and simmer in soy and worcestershire sauce. Once combined put all ingredients into peppers.
4. Cook until warmed through . Sprinkle salt and crushed red peppers on top to serve.

Homemade Fruit Punch - Sabryna & Seth

Ingredients:
4 cups frozen strawberries, thawed
1 cup fresh pinapple
1 cup fresh pitted cherries
2 fresh peaches
32 oz. real fruit jiuice
4 liters club soda
sugar to taste

Directions:
1. Find a big bowl and a fine colander.
2. Dump whatever fruit you have ready in the blender with about half of the juice. Blend enough that there are still a few chunks but it's mostly pureed. Empty the blender into the colander over the bowl. repeat until all of the fruit is processed. Using a wooden spoon stir the fruit mixture until all that's left in the colander is the pulp from the fruit. Add the remainder of the fruit juice if you haven't already.
3. The proportions are 2 liters of club soda for half of the fruit concentrate, and then sweeten with sugar to taste. Serve over ice.