Chocolate Lush Layered Dessert - Austin Lauderman Individual Presentation

Ingredients:
1/2 cup butter, melted
1 cup flour
3/4 cup walnuts, finely chopped
8 oz. cream cheese, room temperature
1 cup powdered sugar
12 oz. cool whip
2 boxes instant chocolate pudding mix (or any flavor)
2 1/2 cups milk

Directions:
1. Mix butter and flour together then add the ground nuts(save a few for the topping). Pat into 9X13 baking dish.
2. Bake 20 minutes at 350°.
3. Cool.
4. In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
5.  Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip. Sprinkle with the reserved nuts.
6. Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, make it look even more rich.

Ham & Asparagus Quiche - Seth Simmons Individual

Ingredients:
4 large eggs
3/4 cup half and half
salt and pepper to taste
1/4 lb. deli ham, chopped
1 bunch asparagus, chopped
4 oz. cheese, grated
1 pie crust

Directions:
1. Heat oven to 325°. Ina medium bowl, beat the eggs, half and half, 3/4 tsp salt, and 1/4 tsp pepper until combined.
2. Mix in the ham, asparagus and cheese. Pour into the prebaked piecrust and bake until set, 50 to 60  minutes.

Chocolate Chip Cookie Brownies - Joseph Hietpas

Ingredients:
1 stick butter
3/4 cup sugar
2 T brown sugar, packed
1 egg
1/2 tsp vanilla
1 cup & 2 T flour
1/2 tsp salt
1 cup chocolate chips
1 brownie mix

Directions:
1. With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.

2. Preheat oven to 350°. Prepare brownie batter as directed. Pour batter into glass 9X13 pan. Scatter pieces of cookie dough over the top of the brownie batter.  Press gently on the dough just until it starts to sink down into the batter a little bit.

3. Bake for 34-40 minutes, covering with foil if you need to keep the cookies from getting too brown on top. Let stand for 15-20 minutes and cut into pieces for serving.

Cauliflower Cheese Soup - Valerie & Hanna

Ingredients:
1 cup and 2 T water
1 1/2 cup cauliflower, chopped
1 1/2 cups cubed potatoes
3/4 cup finely chopped celery
3/4 cup diced carrots
1/4 cup and 2T chopped onion
1/4 cup and 2 T butter
1/4 cup and 2 T flour
4 1/2 cups milk
salt and pepper to taste
6 oz. shredded cheddar cheese

Directions:
1. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes or until tender. Set aside.
2. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

French Silk Pie - Joe & Sara

Ingredients:
1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 oz. unsweetened chocolate, melted
1 tsp vanilla
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 tsp confectioner's sugar
whipped cream and chocolate curls, optional

Directions:
1. Cut pastry sheet in half. repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8 inch circle. Transfer to a 7 inch pie plate; flute edges.

2. Line shell with a double thickness of heavy duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.

3. In a small sauce pan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm stirring occasionally.

4. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

5. In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.

6. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

Mini Meatloaves - Katie & Jacob

Ingredients:
3/4 cup shredded cheddar cheese
1 lb. ground beef
1 pkg. stove top stuffing mix
1 cup water
1 tsp garlic powder
3/4 cup BBQ sauce

Directions:
Heat oven to 375°. Mix meat, stuffing mix, water and add in garlic powder.

Press into 12 muffins cups sprayed with cooking spray. Make an indentation in center of each matloaf with spoon; fill with sauce.

Bake 30 minutes or until cooked through. Top with cheese continue baking 5 minutes or until cheese is melted.

Overnight Fruit Salad - Jennifer & Krystal

Ingredients:
3 eggs, beaten
1/4 cup sugar
1/4 cup vinegar
2 T butter or margarine
2 cups green grapes
2 cups miniature marshmallows
1 (20oz) can pineapple chunks, drained
1 (15oz) can mandarin oranges, drained
2 medium firm bananas, sliced
2 cups whipping cream, whipped
1/2 cup chopped pecans

Directions:
In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. remove from the heat; stir in butter. Cool. In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. refrigerate for 4 hours or overnight. Just before serving fold in whipped cream and pecans.