Kent County 4-H

Favorite Foods Contest

Recipe Collection

Saturday, March 2, 2019

Delaware State Fairgrounds Exhibit Hall

Senior Appetizer Charles Moller Woodside Emeralds Stuffed Mushroom Parmigiana Lake Vasey Pure Country Hot Artichoke Crab Dip with Baked Pits Chips Weston Williams Harrington Sunshine Cheese Ball Bites

Senior Breads

Autumn Abbott Harrington Sunshine Homemade Cinnamon Bread

Senior Desserts Lily Allaband Westville Raspberry Crumble Bars Emily Ford Westville Hot Cocoa Poke Cake Brenna Geidel Peach Blossom Classic Eclairs Jeremy Mahoney Harrington Sunshine Pretzel Salad Julia Swearingen Legacy St. Patty’s Cake Balls

Senior Meats and Main Dishes Seth Flaherty Legacy Best Baked Ziti Elizabeth Pallmann On Target Sausage & Spinach Breakfast Stromboli Isabella Tranchina Create 2 Learn & 2 Lead Baked Penne with Summer Squash, Tomatoes & Basil

Senior Recipe Redo Olivia Gaines Westville Tasty Turkey Sliders on Avocado Cloud Bread

Senior Soup, Stews and Chili Benjamin Abbott Harrington Sunshine Rabbit Stew

Junior Appetizer Taylor Abbott Harrington Sunshine Appetizer Pizza Ava Gedney Legacy Pretzel Bites Trey Moffett Peach Blossom Darth Vader Taters Justus Moritz Harrington Sunshine Stuffed Meatballs

Junior Bread J.Alex Armstrong Legacy Old Fashion Cloverleaf Rolls Kyle VanHekle Pony Pals Ms. Jackie’s Yeast Rolls

Junior Dessert Madison Abbott Harrington Sunshine Pumpkin Cheese Cake Vanessa Gaines Westville Never the Less Neapolitan Ava Gallo Peach Blossom Nana’s Carrot Cake Thomas Knight Peach Blossom Cookie Pizza Teyani Peacock Dover Clovers French Silk Pie Carley Rebuck Peach Blossom Mini Fruit Tarts Rylan Rust Peach Blossom Celebration Cups Brook Turner Legacy Harry Potter Holiday Dinner– Sweet Potato Pie Sara Zink Peach Blossom Apple Brown Bette

Junior Meats and Main Dishes Addison Brode Harrington Sunshine Vegetable Chicken Pizza

Junior Side Dish Bryan Couzens Midstate Traditional Ratatouille Mary Moller Woodside Emeralds Creamy Spinach Parmesan Orzo Rain Casey Pure Country Sweet Potato Cran-Apple Crisp

Junior Soup, Stew and Chili Riley Bishop Westville Ham and Veggie Soup Michael Blose Legacy Grandpop’s Chili Torrin Pallmann On Target Italian Bean Soup Mia Peacock Dover Clovers Tuscany Bean and Prosciutto Soup Stephanie Strachar Hearts 4 Horses Cowboy Chili

Beginner Appetizer Brendon Holston Legacy Buffalo Chicken Balls Alexander Tranchina Houston Cardinals Copycat Recipe Aunti Anne’s Pretzel Cheddar Dipping Sauce

Beginner Breads’ Austin Coverdale Legacy Country Apple Coffee Cake Madelyn Gallo Peach Blossom Christmas Tree Spinach Dip Bread Kaiden North On Target Honey Wheat Bread Cole Szabo Legacy Cheddar Corn Bread Beginner Cookies, Cupcakes or Brownies Addison Russum Pure Country Graham Cracker Dream Bar

Beginner Dessert Sarah Armstrong Legacy Abu’s Monkey Bread Drew Brubacker Houston Cardinals Éclair Dessert Aidan Flaherty Legacy Lovely Lemon Meringue Pie Victorie Moritz Harrington Sunshine Sand Pudding Flynn Mucha Peach Blossom Lemon-Raspberry Looking Glass Cake Josh Zink Peach Blossom Apple Bundles

Beginner Meats and Main Dishes Josephine Brubacker Houston Cardinals Mouthwatering Meatballs Mackenzie Cusick Legacy Million Dollar Baked Spaghetti Ty Gustafson Peach Blossom Lasagna Ethan Swearingen Legacy Homemade Pizza

Beginner Side Dish Matthew Abbott Harrington Sunshine The Best Side Salad Ian Pallmann On Target Crock Pot Mac & Cheese Beginner Soup, Stew and Chili Mason Buchman Midstate Sausage Potato Soup Allison Guiteras Legacy Easy Homemade Vegetable Soup Alexis Starke Harrington Sunshine Daddy’s Chili

Cloverbud Brownies Kimberly Abbott Harrington Sunshine Brownies with Peanut Butter Chips Brooklyn Cusick Legacy Fudgy Brownies with Chocolate Chunks Teddy Lesniewski Dover Clovers Coconut Chocolate Chip Blondies

Cloverbud Cookies Joshua Abbott Harrington Sunshine Peanut Butter Cookies Carter Armstrong Legacy Chocolate Chip Cookies Carrie Calloway Harrington Sunshine M&M Cookies Emily Gooden Just Country Kids Strawberry Chocolate Chip Cookies Lillian Guiteras Legacy Chocolate Chip and Caramel Cookies Duncan Pallmann On Target Reese’s Double Peanut Butter Cookies Colton Pepper Legacy Colton’s Chocolate Chip Cookies Savanna Starke Hearts 4 Horses Wild Spritz Cookies Mia Szabo Legacy Sugar Cookies Mary Carter Weaver Harrington Sunshine Me-Maw’s Chocolate Chip Cookies

Cloverbud Cupcakes Kristen Abbott Harrington Sunshine Chocolate Cupcakes with Peanut Butter Frosting Carly Gallo Peach Blossom Watermelon Cupcakes

Senior Appetizer

Stuffed Mushroom Parmigiana, Charles Moller, Woodside Emeralds

20 ounces large mushrooms, divided 2 tablespoons butter 1 medium onion, finely chopped. 2 ounces pepperoni, diced ¼ cup green peppers, finely chopped 1 small clove garlic, minced ½ cup rich round crackers, finely crushed 3 tablespoons grated parmesan cheese 1 tablespoon snipped parsley ½ teaspoon seasoned salt ¼ teaspoon dried oregano 1/8 teaspoon pepper 1/3 cup chicken broth 1. Preheat oven to 400 degrees F. 2. Wash mushrooms. 3. Remove stems. 4. Finely chop stems and reserve. 5. Bake mushroom caps stem side down in a shallow pan at 400 degrees F for 10 minutes or until liquid begins to be released. 6. Remove mushroom caps from pan and drain mushroom caps stem side down on paper towels. 7. Melt butter in a skillet over medium-high heat. 8. Add onions, pepperoni, green peppers, garlic, and chopped mushroom stems. Cook until vegetables are tender, but not brown. 9. Remove from heat and add cracker crumbs, cheese, parsley, seasoned salt, oregano, and pepper. Mix well and then stir in chicken

broth. 10. Spoon stuffing into mushroom caps, rounding tops. Place mushroom caps in shallow pan. Bake uncovered at 400 degrees F for about

20 minutes or until caps are golden brown. 6 servings

Hot Artichoke Crab Dip with Baked Pita Chips, Lake Vasey, Pure Country

*First prepare the Baked Pita Chips. Pita Chips Recipe

Ingredients: 6 pita bread pockets 1/4 cup olive oil 1/4 teaspoon ground black pepper 1/2 teaspoon garlic salt 1/4 teaspoon dried basil Directions: Preheat oven to 400°F. Cut each pita bread into 8 triangles. Place triangles on parchment-lined cookie sheet. In a small bowl, combine the oil, black pepper, garlic salt, and basil. Brush each triangle with oil mixture. Bake in the preheated oven, on center rack, for about 6-7 minutes, or until lightly browned. Watch carefully, as they tend to burn easily! Makes 4 dozen chips

Hot Artichoke Crab Dip Ingredients: 1 package (8 ounces) cream cheese, softened 1 cup mayonnaise 1 garlic clove, pressed 1 can (14 ounces) artichoke hearts in water, drained and chopped 8 ounces crabmeat, picked through for shells 3/4 cup fresh parmesan cheese, grated 1/3 cup + 3 tablespoons green onions with tops, thinly sliced, divided 1 teaspoon lemon zest 1/8 teaspoon ground black pepper 1/3 cup red bell pepper, chopped Baked Pita Chips Directions: Preheat oven to 350°F. Combine cream cheese and mayonnaise in bowl; mix well. Add garlic, chopped artichoke hearts, crabmeat, grated Parmesan cheese, 1/3 cup sliced green onions, lemon zest, and black pepper to cream cheese and mayonnaise mixture; mix well. Spoon mixture into a 9” baking dish. Bake 25-30 minutes or until golden brown around edges. Sprinkle with chopped red bell pepper and remaining 3 tablespoons green onions. Serve with Baked Pita Chips. Yield: 16 servings

Cheese Ball Bites, Weston Williams, Harrington Sunshine 1 cup Cheddar Cheese 12 oz. Cream Cheese 8 slices Bacon 1/3 cup Chives 1 tsp. Garlic Powder 1 tsp. Paprika Salt and Pepper to Taste 1/3 cup Pecans 18 Pretzel Sticks 1. Mix cheddar cheese, cream cheese, garlic powder, paprika in a small bowl 2. Season with salt and pepper 3. Form mixture into 18 small balls and refrigerate until firm (about 1 hour) 4. Cook bacon 5. In a shall bowl, crumble bacon, add chives and pecans. Mix together 6. Roll Cheese Balls into the bacon-chive-pecan mixture 7. Insert a pretzel stick in each ball

Serve immediately **If making ahead, cover loosely and refrigerate. Before serving, allow cheese balls to sit at room temperature for 15 minutes.** Serves 18

Senior Bread

Homemade Cinnamon Bread, Autumn Abbott, Harrington Sunshine Ingredients: 6 Tbsp. Butter 1 cup Milk 2-1/2 tsp. Active Dry Yeast 3-1/2 cups All Purpose Flour 1 tsp. Salt 1/3 cup Sugar 2 eggs ¼ cup Flour (if needed for sticky dough) 1 tsp. Canola Oil 2 Tbsp. Melted Butter 1/3 cup Sugar 2 Tbsp. Cinnamon Softened Butter for Smearing and Greasing 1 Egg and 2 Tbsp. Milk, Mixed together for Brushing Directions: Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes. Combine flour and salt. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until com-bined. Add the other half and beat until combined. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add ¼ cup flour and beat again for 5 minutes. Heat a metal or glass mixing bowl so it’s warm. Drizzle in 1 teaspoon canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours. Turn dough out onto the work surface. Roll into a neat rectangle no wider than a loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal. Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise 2 hours. Preheat oven 350 degrees. Mix an egg and 2 tablespoons of milk, and smear over the top. Bake 40 minutes on a middle/lower rack in the oven. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it. Enjoy!

Senior De ssert

Senior Dessert

Raspberry Crumble Bar, Lily Allaband, Westville 1 cup Cheddar Cheese 12 oz. Cream Cheese 8 slices Bacon 1/3 cup Chives 1 tsp. Garlic Powder 1 tsp. Paprika Salt and Pepper to Taste 1/3 cup Pecans 18 Pretzel Sticks

Mix cheddar cheese, cream cheese, garlic powder, paprika in a small bowl Season with salt and pepper Form mixture into 18 small balls and refrigerate until firm (about 1 hour) Cook bacon In a shall bowl, crumble bacon, add chives and pecans. Mix together Roll Cheese Balls into the bacon-chive-pecan mixture Insert a pretzel stick in each ball Serve immediately

**If making ahead, cover loosely and refrigerate. Before serving, allow cheese balls to sit at room temperature for 15 minutes.** Serves 18

Hot Cocoa Poke Cake, Emily Ford, Westville 1 box of chocolate cake mix 2 eggs 2 cups marshmallow cream 1 tbsp. of water 2 cups of heavy cream 2 packets of hot cocoa mix 1/4 cup marshmallow bits 2 tbsp. chocolate shavings Directions 1.) Preheat oven to 350 degrees and grease a 9 X 13 pan. Prepare chocolate cake mix according to package directions and bake until done for about 25 minutes 2.) Poke the cake all over with the bottom of a wooden spoon. In a small bowl microwave marshmallow cream and water for ten seconds, then stir until smooth. Pour all over cake, making sure to fill the poke holes. 3.) make whipped topping in a large bowl combine heavy cream and hot cocoa. Using a hand mixer beat until stiff peaks form, 3 to 4 minutes. Frost cake with the whipped cream and garnish with marshmallow bits and chocolate.

Classic Eclairs, Brenna Geidel, Peach Blossom Special Tools Needed: Large Piping Bag ½” Round Piping Tip or 16mm Open Star Tip Silicone Liner or Parchment Paper Bismarck Tip or Small Sharp Tip Ingredients: For Choux Pastry: ½ cup water ½ cup whole milk 8 Tbsp. unsalted butter 1 tsp. granulated sugar ¼ tsp. salt 1 cup all-purpose flour 4 large eggs

Classic Eclairs, Brenna Geidel, Peach Blossom (cont.) For Pastry Cream: 2 cups whole milk ½ vanilla bean, split lengthwise and scraped (or 2 tsp. vanilla extract) ¾ cup granulated sugar ¼ cup cornstarch 1 pinch of salt 4 large egg yolks 4 Tbsp. unsalted butter at room temperature For Chocolate Glaze: 4 oz. semi-sweet chocolate chips ½ cup heavy whipping cream Instructions: For Choux Pastry: 1. In a medium saucepan, combine ½ cup water, ½ cup milk, 8 Tbsp. butter, 1 tsp. sugar and ¼ tsp. salt. Bring to a boil over medium heat

then remove from heat and stir in 1 cup flour all at once with a wooden spoon. 2. Once flour is incorporated, place back over medium heat about 1 ½ to 2 minutes stirring constantly (to release extra moisture and par-

tially cook flour), or until dough comes together into a smooth ball and a thin film forms on the bottom of the pan. 3. Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly. Add 4

eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.

4. Pipe eclairs over baking sheet lined with silicone (or parchment paper) using ½” round tip. Pipe 18-20 (4” long and ¾” wide) strips, keeping them 1 1/2” apart.

5. Bake at 425F for 10 minutes. Without opening oven, reduce temperature to 325F and bake 30 minutes longer or until golden brown. Transfer to wire rack to cool while making pastry cream.

For Pastry Cream: 1. In a medium saucepan, bring 2 cups milk, vanilla bean and scraped seeds just to a boil, stirring to prevent film from forming. 2. In a separate large bowl, whisk together ¾ cup sugar, ¼ cup cornstarch and pinch of salt. Add 4 egg yolks and whisk until smooth,

creamy and lightened in color. It takes a couple of minutes. 3. Gradually (so the eggs don’t curdle), while whisking constantly, add hot milk in a steady stream until all of it is incorporated. Pour mix-

ture back into saucepan and bring to a boil while whisking constantly then whisk another 30 seconds until mixture is thick and pudding-like in consistency.

4. Transfer pastry cream to a medium bowl (whisk in 2 tsp. vanilla extract if using). Cut butter into pieces and quickly whisk into the cus-tard until fully incorporated. Cover with plastic directly over the surface of the cream. Let cool slightly then refrigerate 30 minutes or until cool.

5. With a small pastry tip, poke 2-3 holes through the bottom of each cooled pastry. Pipe cream inside, scraping off excess. Refrigerate eclairs while making chocolate glaze.

For Chocolate Glaze: 1. Place 4 oz. of chocolate chips (approximately 2/3 cup) into a small heat-safe bowl. 2. Heat ½ cup heavy whipping cream (in a saucepan or microwave) until it is just at a simmer then remove from heat and pour over choco-

late chips. Let rest 2 minutes then whisk from the center outwards until smooth sauce forms. 3. Dip the top half of filled and chilled eclairs into the chocolate sauce, allowing excess to drip off. Yield: 18-20 Servings

Pretzel Salad, Jeremy Mahoney, Harrington Sunshine Ingredients 2 cups pretzels crushed 3/4 cup butter melted 2 tablespoons sugar 1 (8=ounce package) cream cheese 1 8-ounce package frozen whipped topping 3/4 cup sugar 1 1/2 cups boiling water 2 (3-ounce) packages strawberry Jell-O 2 (10-ounce) packages frozen strawberries

Pretzel Salad, Jeremy Mahoney, Harrington Sunshine (cont.) Instructions 1. Preheat oven to 400° 2. Mix crushed pretzels with melted butter and 2 tablespoons sugar. Press pretzel mixture into the bottom of 9X13-inch casserole dish

and bake until set, about 8-10 minutes. Remove from oven and allow to cool completely. 3. Mix together cream cheese, 3/4 cup sugar, and whipped in a large bowl until smooth. Spread over the cooled crust, making sure to

spread completely to the edges. 4. Dissolve the Jell-O in boiling water and mix in frozen strawberries. Allow to set until the Jell-O and strawberry mixture has slightly

thickened and set and then pour over the cream cheese mixture. Chill until firm. Number of servings: 12

St. Patty’s Cake Balls, Julia Swearingen, Legacy Ingredients for Cake: Box of yellow cake mix 3 large eggs 1/2 cup water Ingredients for homemade icing: 2 cups powdered sugar 1/2 stick of butter (softened) 1/2 teaspoon of vanilla extract 1 tablespoon milk Chocolate Coating: 4 cups white chocolate morsels 4 tablespoons coconut oil Small tube of icing 1. Preheat oven to 350 ° and grease a 9X13 baking pan with cooking spray. Prepare cake mix according to box instructions and spread

evenly into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool than break cake into small crumbs.

2. While cake is baking prepare icing. In bowl put in powder sugar, butter, vanilla extract and milk. Using a hand mixer, mix icing until creamy. If needed add more milk until you get desired consistency.

3. In a large bowl mix crumbled cake with icing. Add 1 spoonful of icing at a time. Use your hand to mix until it is thick enough to stick to-gether in a ball.

4. Line a large baking sheet with parchment paper. Form mixture into tablespoon-sized balls. Place on prepared baking sheet and refriger-ate until form, 1 hour.

5. In a deep-sided heatproof bowl, microwave white chocolate and coconut oil in 30 second intervals until melted. 6. Dip chilled cake balls into melted chocolate, shaking off excess chocolate. Immediately decorate with sprinkles and/or tubed frosting to

make designs. Return to baking sheet. Refrigerate until hardened, 15 minutes. * Yields approximately 48 cake balls.

Senior Main Dish Best Baked Ziti, Seth Flaherty, Legacy

Ingredients: 2 Tablespoons olive oil 1 large onion, died 3 garlic cloves, minced 1/2 pound Italian sausage 1/2 pound ground beef 1 (28 oz.) can whole tomatoes 1 (24.5 oz.) jar marinara sauce 2 teaspoons Italian seasoning 1/2 teaspoon red pepper flakes 1 teaspoon kosher salt 1 teaspoon black pepper 1 pound ziti cooked 1 (15 oz. ) container ricotta cheese 1 1/2 pounds mozzarella cheese 1/2 cup grated parmesan cheese 1 large egg 2 Tablespoons minced parsley

Best Baked Ziti, Seth Flaherty, Legacy (cont.)

Preheat oven to 375 degrees. Heat olive oil over medium heat. Add the onion, garlic, sausage and ground beef. Cook until meat is totally browned. Drain off and discard fat from the pot. Add tomatoes, marinara, Italian seasoning, red pepper flakes, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Stir to combine, then simmer the sauce fro 25-30 minutes, stirring occasionally. Place the pasta in a large bowl and ladle in 3 cups of the sauce mixture. Toss to coat the noodles. Set aside to cool. In a medium bowl, combine the ricotta, 2 cups grated mozzarella, parmesan , egg, parsley and remaining 1/2 teaspoon salt and pepper. Stir the mixture together until combined. Toss the cheese mixture in with the sauce and pasta mixture. Do not overmix. Add half the pasta mixture to a large casserole dish. Spoon half the remaining sauce over top. Top with half the remaining mozzarella. Repeat with another round of pasta, sauce, and mozzarella. Bake for 25-30 minutes or until bubbling and lightly browned. Remove from oven and let stand for 5 minutes. Serves 12

Sausage & Spinach Breakfast Stromboli, Elizabeth Pallmann, On Target (4 servings) Ingredients: 1 puff pastry sheet (1 - 9x12" sheet), store bought or homemade 4 eggs - beaten 1/2 cup cheddar cheese - shredded 1/8 cup green onions - chopped 1 cup of fresh spinach 6-8 oz. bulk breakfast sausage - cooked and crumbled 4 Tablespoons milk 1/4 teaspoon black pepper Directions: 1. Thaw and unroll the puff pastry dough on a sheet of foil or parchment paper. Preheat the oven to 350 degrees. 2. In a skillet, cook the sausage until done, drain, reserving a little grease to cook the eggs. Crumble and place on pastry. Sprinkle 1/2 of the cheese on top. 3. Beat the eggs, milk and salt; add spinach and green onions. Using same skillet you used for the sausage, add the reserved grease and scramble the egg mixture over medium heat until partially set, but not completely firm. Spread the scrambled egg mixture over the other ingredients on the pastry and top with the remaining cheese. 4. To seal the puff pastry: take a knife and make 1" lateral slices on each side of the plain pastry dough (perpendicular to the ingredients in the middle of the pastry dough.) The slices will make it look like you have a "caterpillar" of ingredients in the middle with 10-12 "legs" coming off the sides. Start at the top and fold in each 1" section as if you were braiding the dough, first left, then right, etc. If this process seems too complicated, simply tuck in the ends and roll the dough as if it were a burrito to seal. 5. When puff pastry has been completely sealed by criss-crossing the sections, move the foil/parchment paper to a baking sheet and place in the oven for 35 minutes - or until the crust is golden brown. Let cool for 5 minutes, slice and serve.

Baked Penne with Summer Squash, Tomato and Basil, Isabella Tranchina Serves 6 To 8 Ingredients: Topping: 4 Slices White Sandwich Bread, Torn Into Quarters 2 Tablespoons Unsalted Butter, Melted Filling: 1lb Zucchini, Halved Lengthwise, Sliced 1/2 Inch Thick 1lb Yellow Summer Squash, Halved Lengthwise, Sliced 1/2 Inch Thick Kosher Salt 3/4lb Penne Pasta 4 Tablespoons Olive Oil 6 Medium Shallots, Minced (about 1 cup) 4 Medium Garlic Cloves, Minced or Pressed Through a Garlic Press 1/4 Cup All-Purpose Flour 2 1/2 Cups Low-Sodium Chicken Broth 1 1/2 Cups Heavy Cream 2oz Parmesan Cheese, Grated (about 1 cup) 3/4 Cup Chopped Fresh Basil Leaves 1/4 Cup Chopped Fresh Parsley Leaves Ground Black Pepper 1 Pint Cherry Tomatoes, Quartered

Baked Penne with Summer Squash, Tomato and Basil, Isabella cont.) Directions: 1.For the Topping: Process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside. 2.For the Filling: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the zucchini and summer squash with 2 tablespoons kosher salt and place in a large colander set inside a large bowl to drain, about 30 minutes. 3.Bring about 4 quarts water to boil in a Dutch oven over high heat. Stir in 2 tablespoons kosher salt and the pasta; cook, stirring occasional-ly, until al dente. Drain the pasta, return it to the pot, and toss with 1 tablespoon of the oil; set aside. 4.Spread the salted squash and zucchini evenly over a double layer of paper towels and pat dry with additional paper towels, wiping off any residual salt. Heat 1 more tablespoon oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the squash and zucchini and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes. Transfer the squash to a baking sheet. Add 1 more table-spoon of oil to the pan and return to high heat until smoking; brown the remaining squash and zucchini and transfer to the baking sheet. 5.Wipe the skillet clean with a wad of paper towels. Add the remaining tablespoon of oil and return to medium-high heat until shimmering. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer and cook, whisking often, until lightly thickened, about 1 minute. Off the heat, stir in the Parmesan, basil, and parsley. Season to taste with salt and pepper. 6.Add the sauce, tomatoes, and sautéed squash and zucchini to the pasta; stir gently to combine. Pour into a 9 by 13-inch baking dish ( or a shallow casserole dish of similar size) and sprinkle with the bread-crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

Senior Recipe Redo

Tasty Turkey Sliders on Avocado Cloud Bread, Olivia Gaines, Westville

Original Recipe: All American Beef Burger Ingredients: 1 lb. ground beef ½ small red onion - chopped McCormick’s hamburger seasoning Salt and pepper to taste Serve with potato rolls Directions:

Combine all ingredients in a bowl and mix until fully incorporated. Shape into patty’s sizes to your desire. Grill for 5-7 minutes on each side. Serve on potato roll with condiments and toppings of your choice. Redo:

Tasty Turkey Slider Ingredients: 1 tsp garlic powder 1/2 small red onion ½ tsp. ground cumin ¼ cup fresh, minced cilantro ½ tsp salt ½ tsp pepper 1 tsp chipotle powder 1 lb. lean ground turkey 1 tsp extra virgin olive oil Serve with lettuce wrap

Senior Recipe Redo

Tasty Turkey Sliders on Avocado Cloud Bread, Olivia Gaines, Westville (cont.)

Directions:

1. Preheat oven to 400 degrees. Line a casserole dish with tin foil.

2. In a small bowl, whisk together garlic powder, onion, cumin, cilantro, salt, pepper, and chipotle powder.

3. Add turkey and mix with washed hands until everything is fully incorporated.

4. Shape turkey mixture into 2in patties.

5. Heat olive oil in pan.

6. Place seasoned turkey patties into hot, oiled pan for one minute on each side, just enough to get a sear.

7. Place seared patties in foiled casserole dish. Place dish in oven at 400 degrees for 6-8 minutes or until firm when touched.

8. Remove from oven and let rest for 3-5 minutes.

Place between two cloud buns and top with lettuce, tomato, red onion and any other vegetables or condiments that are desired. Yield 6-8

Senior Soup, Stew or Chili Rabbit Stew. Benjamin Abbott, Harrington Sunshine

Ingredients: 3 slices bacon 1 3lb rabbit 1 cup seasoned flour 3-4 tbsp. vegetable oil 1 onion sliced 1 clove minced 4 sprigs parsley chopped 1-8oz can chopped tomatoes 1 tsp. dried basil 1tsp. dried oregano ¼ cup port (optional) Kosher salt to taste and pepper Directions:

1. Fry bacon in a large skillet until crisp and set aside. Dredge pieces of meat in seasoned flour. Sauté in 3 to 4 tablespoons oil over medium-high heat until well browned. Place pieces of meat in a slow cooker.

2. Sauté onion and garlic in skillet for about 4 to 5 minutes over medium heat. Spoon into slow cooker. Add the parsley, tomatoes and juice, herbs, and port and seasoning to taste. Cook over low heat for 6 to 8 hours. Serve hot.

Junior Appetizer

Appetizer Pizza, Taylor Abbott, Harrington Sunshine

Ingredients: 1 8 ounce container dill dip or spinach dip 1 package (16 ounces) ready to serve pizza crust (12-14 inches diameter) 2 cups chopped vegetable your choice ½ cup finely shredded cheddar cheese Directions:

1. Spread dill dip over pizza crust within ½ inch of edge.

2. Sprinkle with vegetables and cheese. Cut into 1 ½ inch diamond shapes.

3. Enjoy!

Pretzel Bites, Ava Gedney, Legacy Ingredients: 1 ½ cup warm water 2 tablespoons light brown sugar 1 package active dry yeast 3 ounces butter melted 2 ½ teaspoons kosher salt 4 ½ cups flour 1 tablespoon vegetable oil 3 quarts water 1/3 cup baking soda 1 whole egg beaten with 1 tablespoon cold water 1 teaspoon sea salt Serving Size : 6 dozen 1. Combine the water, sugar, yeast and butter in a bowl and mix until combined. Let it sit for 5 minutes. 2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue until dough is smooth. 3. Remove the dough and place it on a flat surface and knead it into a ball with your hands. 4. Oil the bowl with the vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel and place in a warm spot for

an hour or until the dough doubles in size. 5. Preheat oven to 425 degrees. 6. Bring 3 quarts of water to a boil over high heat and add the baking soda. 7. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 ounces each. Roll each

piece into a long rope that measures 22 inches and shape. Cut the dough into 1 inch pieces to make the pretzel bites. Boil the pretzels in the water in batches for 30 seconds. Remove with a large slotted spoon and place bites on a baking sheet. Brush the top of the bites with the egg wash and season with salt. Place them in the oven for 15 minutes to bake.

Darth Vader Taters, Trey Moffett, Peach Blossom INGREDIENTS

Cooking spray for pan 24 Tater Tots ¾ cup of cheddar cheese, shredded ¾ cup of mozzarella cheese, shredded ½ cup bacon bits ¼ cup Ranch dressing, optional

DIRECTIONS

Preheat oven to 425 F.

Spray muffin pan with cooking spray.

Place three tater tots in each muffin cup in pan.

Bake for 10 minutes.

Remove muffin pan from oven and use the bottom of a small glass to press the tater tots down into each muffin cup. (This will create a tater tot cup.)

Darth Vader Taters, Trey Moffett, Peach Blossom (cont.)

Fill the tater tot cups with cheese and bacon.

Place the tater tots back in the oven and cook for another 15 minutes until the tater tots become golden brown.

Remove from oven and let the tater tots cool for five minutes.

Scoop tater tots onto plate.

Optional: Drizzle ranch dressing over the tater tots.

Enjoy!

Stuffed Meatballs, Justus Moritz, Harrington Sunshine

1 pound ground beef

1 cup bread crumbs (panko or regular, Italian seasoned or plain)

1 egg

1 egg yolk

1 teaspoon minced garlic (or 2 teaspoons garlic powder)

1 teaspoon onion powder

1 tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

3-4 mozzarella cheese sticks (string cheese)

marinara or alfredo sauce, for dipping

1. Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until

ready to use.

2. Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the

ingredients together with your hands until everything comes together.

3. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball Gently push a piece of chilled moz-

zarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in.

Place inside a greased slow cooker and repeat with remaining meat and cheese.

4. When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3

-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that's okay.

5. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish.

6. Serve with your favorite marinara or alfredo sauce for dipping.

Junior Breads

Old Fashion Cloverleaf Rolls, J.Alex Armstrong, Legacy Ingredients: 2 packages yeast 1/2 cup warm water 1 teaspoon sugar 1 1/2 cups warm milk 1/2 cup sugar 1 egg, room temperature 1/2 cup unsalted butter, melted—divided use 2 teaspoons salt 5 1/2 cups all-purpose flour Instructions:

1. In a bowl dissolve the yeast in the warm water with 1 teaspoon of sugar. 2. Set aside for 5 minutes and allow to foam up. 3. Beat in milk, 1/2 cup sugar, egg, 1/4 cup of the butter and salt. 4. Add 2 cups of flour and beat until smooth. 5. Stir in enough remaining flour to form a soft dough. 6. Turn onto a floured surface and knead until smooth about 6-8 minutes (or knead in your stand mixer according to manufacturer’s in-

structions)

Old Fashion Cloverleaf Rolls, J.Alex Armstrong, Legacy (cont.)

1. Put dough in a greased bowl. Grease the top and cover it. 2. Allow to rise in a warm spot for about an hour, or until doubled. 3. Punch down. 4. Roll into 90 equal sized balls. 5. Dip the balls in the remaining melted butter and place three in greased muffin cups. 6. Cover and let rise until doubled, about 45 minutes. 7. Bake at 375 degrees for 12-15 minutes or until golden brown. 8. Brush with melted butter. 9. Serve with butter or honey butter.

Ms. Jackie’s Yeast Rolls, Kyle VanHekle, Pony Pals 8 cups flour 1t. salt ½ cup Crisco 2 envelopes of dry active yeast 2 cups very hot water ½ cup sugar 2 eggs beaten 1. Start with 7 cups of flour, add salt. Work shortening into flour and salt until well combined and silky feeling. 2. Dissolve yeast and sugar in 2 cups very hot water 3. Add yeast mixture and beaten eggs to flour mixture to form soft dough, adding extra flour if needed. 4. Let dough rest a few minutes 5. Knead workable portions until smooth and elastic. Then roll on floured surface approx. ½ inch, cut into 2” rounds and place on cookie

sheet sprayed with pam. Continue until all dough is rolled and cut. 6. Let rise about 45” or until double in size 7. Bake 15-18” at 450 degrees. Remove from over and brush tops with melted butter . Remove from baking sheet. Allow to cool a bit be-

fore placing in basket. Serve warm.

Junior Desserts

Pumpkin Cheese Cake, Madison Abbott, Harrington Sunshine Ingredients: 1 Graham cracker pie shell 15 oz. can of pumpkin puree 8 oz. cream cheese softened ½ cup white sugar ½ cup brown sugar 1 tsp. cinnamon ½ tbsp. pumpkin pie spice mix 1/8 tsp. salt 2 large eggs ½ cup heavy cream 1 tsp. vanilla Directions: 1. Preheat the oven 350 degrees. 2. Beat cream cheese and sugar until smooth. (about 2 minutes) 3. Add pumpkin puree and dry spices, beat until well blended. 4. Add eggs, heavy cream and vanilla. Beat well. 5. Place pie shell on baking sheet. (this will make it easier to place pie in oven) 6. Pour filling into the pie shell and make sure it’s spread evenly. (Don’t overfill the pie shell. There will be a little bit of filling left over.) 7. Bake for 40-45 minutes (it will be a little jiggly in the middle but set at the edges). 8. Turn off the oven and open the oven door half way. Let the pie sit in the oven for about 10 minutes before taking it out. 9. Cool pie to room temperature and refrigerate for at least 4 hours. 10. Serve it cold.

Never the Less Neapolitan, Vanessa Gaines, Westville

Pastry Dough Beurre Manie (butter block) 1 ¾ cups unsalted butter, at room temperature 1 ½ cup flour Detrempe (dough) 2 ¾ cups flour 3 tsp salt ½ cup cold water ¼ tsp white vinegar ½ cups unsalted butter, melted Pastry Cream 2 cups whole milk 1 tsp vanilla extract 4 egg yolks ½ cup granulated sugar 3 tbsp. all-purpose flour ½ tsp salt 3 tbsp. cornstarch 1 cup heavy whipping cream, whipped Beurre Manie (Butter Block) 1. Mix butter and flour until smooth. 2. Wrap in plastic wrap and roll in 9” by 9” square. 3. Refrigerate for an hour or till stiff. Detrempe (Dough) 1. Combine flour and salt in a small bowl. 2. Combine cold water, vinegar, and melted butter in another small bowl. First place this liquid combination in a mixer then add the dry

ingredients on top. Using the dough attachment, “knead” the dough for a 1-2 minutes. 3. Place in plastic bag and chill for one hour or until the butter block is ready. 4. Take the butter block and dough out of the refrigerator. On a floured surface roll the “butter block” out just a little bit (if it breaks it is

ok). On another floured surface roll out the dough. 5. Once dough is large enough to fit over top of the butter block, place it over top and roll it out. Flip one end of the pastry dough over top

of the center and the other over top of the folded side (3rds). Roll to combine and place in the fridge to chill for an hour. 6. Take the pastry dough out and on a floured surface roll out the pastry dough until 1 centimeter thick. Fold both ends until they just

meet in the middle of the pastry dough. Then flip one side on top of the other folded side (4ths) and roll to combine. Place in the fridge to chill for an hour.

7. Repeat step 4 and 5, twice. After repeating step 5 for the last time, refrigerate for another hour. 8. During this hour, preheat the oven to 400 degrees Fahrenheit. 9. Remove pastry dough from refrigerator. Roll out the pastry dough on a floured surface until it is about ½ centimeter thick place in a

greased or lined baking sheet. Place it in the preheated oven for 45 minutes. Place another baking sheet or rack over top of the pastry dough to ensure it does not rise too much. After 45 minutes, turn down the oven to 375 degrees Fahrenheit for 40 minutes.

10. Take out and place on wire rack to cool. Pastry Cream 1. In a pot, combine milk and vanilla extract and bring to a boil. 2. In a separate, large bowl combine egg yolks, sugar, flour, salt, and cornstarch (the mixture should look like cake batter, it will take a

minute or two). 3. Once the milk is boiling, slowly add to the egg mixture stirring constantly. 4. Add the milk and egg mixture back into the pot, bring to a boil stirring constantly. Take off heat when the mixture has the consistency

of sour cream. Chill in the fridge until completely cool. 5. In a mixing bowl, whip heavy whipping cream until stiff peaks form. 6. Fold the whipped cream into the milk mixture. Chill until needed. Final Product 1. Transfer pastry cream into a pipping bag or closing plastic bag. 2. Cut puff pastry into 1½” squares. 3. Stack puff pastry and cream, alternating between the two. Repeat until the pattern is puff pastry, cream, puff pastry, cream, puff pastry.

Chill until needed. Yield: 24-30

Nana’s Carrot Cake, Ava Gallo, Peach Blossom

2 Cups All Purpose Flour 2 Teaspoons Baking Powder 1 Teaspoon Baking Soda 1 ½ Teaspoons Cinnamon ½ Teaspoon Ginger ¼ Teaspoon Nutmeg ½ Teaspoon Salt ¾ Cup Vegetable Oil 4 Eggs Room Temperature 1 ½ Cups Brown Sugar ½ Cup Sugar ½ Cup Unsweetened Applesauce 1 Teaspoon Vanilla 3 Cups Grated Carrots Preheat oven to 350 degrees F. Spray 29” round cake pan with non-stick cooking spray and fit with parchment paper. Whisk flour, bak-ing powder, baking soda and spices. Set aside. Whisk oil, eggs, brown sugar, sugar, applesauce and vanilla. Add carrots. Mix in dry in-gredients a little at a time. Pour the cake batter into the cake pan. Bake 30-35 minutes. Remove cake from cake pan and let cool com-pletely. Frost with cream cheese icing. Cream Cheese Icing ½ Cup Unsalted Butter, Softened 8 Ounce Cream Cheese, Softened 1 Teaspoon Vanilla ¼ Teaspoon Salt 3 Cups 10X Confectioners’ Powdered Sugar Combine butter and cream cheese and beat until creamy. Add vanilla and salt. With mixer on low, gradually add 10X confectioners’ pow-dered sugar until combined. Frost cake.

Cookie Pizza, Thomas Knight, Peach Blossom Ingredients: for 8 servings Sugar Cookie Pizza: ½ cup unsalted butter, 1 stick, softened 1 teaspoons vanilla extract ½ cup granulated sugar 3 tablespoons lights brown sugar 1 large egg 1 ½ cups all-purpose flour 1 teaspoon cream of tartar ½ teaspoon baking soda 1 pinch salt Icing: ½ cup butter, softened 4 ½ cups confectioners’ sugar 1 ½ teaspoons vanilla extract 5-6 tablespoons 2% milk 3 drops of Red dye Cheese: Block of white chocolate Preparation:

Preheat the oven to 350 degrees. Line a 10 inch cast iron pan with parchment paper.

In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.

Cookie Pizza, Thomas Knight, Peach Blossom (cont.)

Add the granulated sugar, then the brown sugar, and mix until well incorporated.

Add the egg and stir until thoroughly mixed.

Combine flour, cream of tartar, baking soda, and salt into the dough until evenly mixed.

Spread the cookie dough in an even layer in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden. Let cool.

In a large bowl, beat butter until creamy. Beat in the confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Add enough drops of red dye to reach the color of sauce that is desired. Spread it onto the cookie pizza.

Take a grater and grate white chocolate over the cookie pizza to desired look of cheese.

French Silk Pie, Teyani Peacock, Dover Clovers

Graham Cracker Crust: 1½ cups graham cracker crumbs 2 tablespoons granulated sugar 6 tablespoons (3/4 stick) unsalted butter, melted 1. Pre-heat the oven to 350 degrees with a rack in the middle position. 2. Whisk together the graham cracker crumbs and the sugar in a medium bowl to combine. Pour the melted butter over the crumbs and combine until the butter is evenly distributed. The graham mixture will be slightly darker and should clump easily when pressed togeth-er. 3. Spoon the mixture into a 9-inch pie, and, using your fingers, press the mixture up along the sides and bottom of the plate until you have a ¼ inch thick shell all the way around. 4. Bake until the shell is slightly browned, 5 to 7 minutes. Remove it from the oven and let it cool on the rack before filling Filling ¾ cup (1½ sticks) unsalted butter, at room temperature 1 cup granulated sugar 3 ounces unsweetened chocolate, melted and cooled 1½ teaspoons pure vanilla extract 3 large eggs 1 9-inch Graham Cracker Crust 1 cup of heavy cream 3 tablespoons confectioners sugar 1 teaspoon pure vanilla extract 1. In a large bowl, beat together the butter and the sugar with electric mixer on medium-high speed, until it is light and fluffy, about 4 minutes. 2. Add the melted chocolate and the vanilla; beat until smooth. 3. Add the eggs, one at a time, beat on high speed for three minutes after each addition. After the third egg is beaten in, the mixture should be lighter in color and silkier in texture. Spoon the filling into the cool graham cracker crust, smooth the top with a spatula, and refrigerate uncovered, for at least 4 hours. 4. Before serving, top with the whipped cream, direction below. Whipped Topping In a large, bowl using an electric mixer, beat together the cream, sugar and vanilla on high until the mixture has doubled in size and be-come stiff enough that the mixture will stick to the whisk for about three minutes. (If you mix it too long, it will turn into a butter like substance). Serve cold. Makes 2 cups. Serves 8.

Mini Fruit Tarts, Carley Rebuck, Peach Blossom

Ingredients for Tart Shell: ½ cup butter/margarine 3 oz. cream cheese 1 ½ cups flour ¼ tsp. salt Directions for Tart Shell: Make sure the butter and cream cheese is softened. Mix all ingredients together. Press into your tart shell pans and bake at 350 degrees for 20 minutes. Ingredients for Tart Filling: 1 – 8 oz. cream cheese 1 – can Eagles Brand Milk 1/3 cup lemon juice 1 tsp. vanilla Directions for Tart Filling: Blend all ingredients together with a mixer. Refrigerate overnight. Use a teaspoon and fill tarts. Ingredients for Tart Toppings: 10 oz. jar Maraschino Cherries 15 oz. can Mandarin Oranges 20 oz. can Pineapple Tidbits Directions for Topping Tarts: Drain your toppings and then place the fruit topping of your choice on all the tarts. Refrigerate again. Yield: 45-50 Servings

Celebration Cups, Rylan Rust, Peach Blossom

Crust Ingredients: *10 vanilla sandwich cookies with birthday cake filling *2 tablespoons melted butter Crust Instructions: 1. In a food processor, blend the vanilla sandwich cookies with birthday cake filling into fine crumbs. 2. Transfer the cookie crumbs to a medium sized bowl. Add the melted butter and use a fork to combine. 3. Set out 22 2 ounce plastic glasses and press about 1 ½ to 2 teaspoons of cookie crumb filling into the bottom of each glass. 4. Prepare your filling. Filling Ingredients: *16 ounces cream cheese softened to room temperature *1 teaspoon of vanilla extract *1 cup + 2 tablespoons white cake mix *1/2 cup powdered sugar *12 ounces of thawed whipped topping *rainbow sprinkles *1 jar maraschino cherries Filling Instructions: 1. Mix together with an electric mixer the cream cheese and vanilla extract. Gradually add cake mix and powdered sugar until completely

combined. Scrape down sides and bottom of bowl periodically to make sure ingredients are well-combined. 2. Add the whipped topping with the mixer on low speed. Pause frequently to use a spatula to scrape the sides and bottom of the bowl to

make sure it is well combined. The filling should be creamy and smooth. 3. Transfer the filling to a piping bag fitted with a large tip. 4. Fill each plastic glass to the top using the filling in the piping bag. 5. Top with sprinkles and a cherry. Serve immediately. Makes 22 2 ounce servings.

Harry Potter Holiday Dinner– Sweet Potato Pie, Brooke Turner, Legacy

Ingredients: 2 med sweet potatoes– peeled/cubed 1/3 cup butter 1/2 cup sugar 2 large eggs 3/4 cup evaporated milk 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1 unbaked pastry shell Instructions: Place cooked sweet potatoes in a bowl mashed. In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, 2 cup sweet potatoes, vanilla, cinnamon, nutmeg and salt. Mix well. Pour into pie shell. Bake at 425 ° for 15 minutes, reduce heat to 350 ° ; bake until set about 35-40 minutes.

Apple Brown Betty, Sara Zink, Peach Blossom

4-6 large apples peeled, core removed and thinly sliced (I use honey crisp or golden delicious) 1 Lemon 1 C. Flour ¾ C. Granulated Sugar 1 tsp. baking powder 1 egg (beaten) ½ tsp. salt ¾ C. butter Cinnamon to taste 1. Preheat oven to 350 degrees F. 2. Add apple slices to a 9x9 greased baking dish. Cut lemon in half and squeeze juice over apples. Toss apples to evenly coat 3. In a medium sized bowl combine flour, sugar, baking powder, beaten egg, and salt. Add cold butter and use a pastry blender to work

the butter into the dry ingredients, cutting it into small pieces. You want the mixture to be crumbly with little to no dry ingredients left that haven’t touched the butter. Sprinkle all the topping over the apples evenly. Sprinkle with cinnamon to taste.

4. Cook in the oven for 40-45 minutes until the topping is crisp and the apples are tender. Serves Six

Junior Main Dish Vegetable Chicken Pizza, Addison Brode, Harrington Sunshine

Ingredients: 2 (8 oz.) packages of crescent rolls 1 Tablespoon of extra virgin olive oil 2 boneless skinless chicken breast Vegetables

1/2 cup grated broccoli 1/2 cup finely chopped tomatoes 1/2 cup chopped peppers 1/4 cup finely chopped onion 1/2 cup grated carrots

2 (8 oz.) packages of low fat cream cheese 1 cup of mayonnaise 1 (1oz) package of dry Ranch dressing mix

Instructions:

Preheat oven to 350 degrees

Unroll the crescent rolls onto nonstick baking sheet, separating the dough and arranging it in a single layer covering the entire baking sheet. Press together the perforations and then using a fork, prick the dough all over.

Bake the dough for 10 minutes until golden brown and remove from the oven.

Allow it to cool completely

Vegetable Chicken Pizza, Addison Brode, Harrington Sunshine (cont.)

In a medium frying pan, heat the olive oil on medium heat. Cook the two chicken breast until inside temperature reaches 165 degrees.

Shred the chicken with a fork. Allow to cool.

Prepare vegetables

Grate the broccoli using the large side of the grater

Grate the carrots using the smaller side of the grater

Chop the onions, tomatoes, and peppers

In a medium mixing bowl, combine the cream cheese, mayonnaise, and ranch packet. Using a handheld mixer, blend until the ingredi-ents are smooth and creamy.

Spread the cream cheese mixture onto the completely cooled crescent rolls.

Add the desired toppings to the crescent roll and cream cheese mixture

Place in the refrigerator to cool for at least an hour before eating

When ready to serve slice into bars Yields: 12 servings

Junior Side Dish

Traditional Ratatouille, Bryan Couzens, Midstate Ingredients: 2 small eggplants, cut into rounds 1 orange bell pepper, cut into rounds 2 small zucchinis, cut into ¼ - inch rounds and ribbons 2 small yellow squash, cut into ¼ -inch rounds and ribbons Olive oil ½ yellow onion, long slices 2 cloves garlic, finely chopped 1 (28 – ounce) can crushed tomatoes, ¼ cup of liquid removed Salt and pepper (to taste) Parsley, for garnish Basil, for garnish 1 loaf French bread, to serve Instructions: 1. Cook the vegetables: In a 10 – inch cast-iron skillet coated in oil, cook all the vegetable rounds in batches for about 5 to 8 minutes each

on medium heat. (No need to cook the zucchini and squash ribbons; they roll up better when raw.) Remove vegetables to a plate to cool.

2. Make the sauce and ratatouille: In the same skillet, heat olive oil, on medium heat, and add onions. Sauté until translucent, about 6 minutes. Add garlic and cook for another 30 seconds. Add the can of tomatoes and stir to combine.

3. Turn off the heat and begin to create ratatouille pattern with the cooked vegetables. Arrange rounds in the center. Create roses by tightly rolling ribboned vegetables. Have fun and be creative. Turn the heat to low and cover. Simmer for 45 minutes to 1 hour, then remove lid and simmer for another 15 to 20 minutes so the liquid can reduce. Serve with crusty French bread

Creamy Spinach Parmesan Orzo, Mary Moller, Woodside Emeralds 2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 pound orzo pasta (about 2 ½ cups) 2 cups low-sodium chicken broth 2 cups whole milk 2 cups packed fresh baby spinach, coarsely chopped 1 cup parmesan cheese, freshly grated kosher salt, to taste freshly ground black pepper, to taste 1. Heat olive oil in a large Dutch oven or pot over medium-high heat 2. Add the onion and sauté until softened and fragrant, about 3 minutes. 3. Add the garlic and orzo and sauté until fragrant, about 1 minute. 4. Stir in the broth and milk and bring to a boil.

Creamy Spinach Parmesan Orzo, Mary Moller, Woodside Emeralds (cont.)

5. Cover, reduce to a simmer, and cook pasta al dente, stirring occasionally, until most of the liquid is absorbed and has formed a creamy sauce for the pasta, about 10 minutes or according to package instructions. (If the pasta isn’t completely cooked once the liquid is absorbed, you can add another splash of or two of broth to the pot and continue to simmer until it is completely cooked.) 6. Stir in spinach and parmesan cheese until the spinach has just wilted and the cheese melts, about 1 minute. 7. Taste and season with salt and pepper as needed. Garnish with additional grated cheese if desired. 8 servings

Sweet Potato Cran-Apple Crisp, Rain Vasey, Pure country

Ingredients: 4 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch cubes 1 package (8 ounces) cream cheese 1/4 teaspoon ground cinnamon 2 medium apples, quartered 1 cup fresh or frozen cranberries (do not thaw) 1/2 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 cup brown sugar, packed 3 tablespoons cold butter 1/4 cup chopped pecans Directions: Preheat oven to 350°F. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain well. In a large mixing bowl, beat potatoes, cream cheese and cinnamon until smooth. Spread into an 11x7-in. baking dish coated with cooking spray. In a food processor (or chop by hand), pulse apples and cranberries until chopped; spread over potato mixture. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle mixture over top. Bake, uncovered, until topping is golden brown and apples are tender, 35-40 minutes. Serves 8.

Junior Soup, Stew or Chili

Ham and Veggie Soup, Riley Bishop, Westville

Ingredients: 1 medium chopped onion 1 Tbsp. butter 5 cups of water ½ cup chopped carrots 5 cubed potatoes ½ cup wild rice 1 chicken bouillon cube 1 tsp. dried dill weed 2 cups diced ham 1 package chopped spinach 1 can evaporated milk 2 cloves minced garlic

Directions: 1) Add onions and butter to a large soup pan. Turn the burner heat to 6 (medium) heat and caramelize onions slightly. 2) Add all remaining ingredients, EXCEPT spinach, milk, and garlic. Bring mixture to a low boil and cook for approximately 15 minutes, or until potatoes are soft. 3) Add spinach, milk, and garlic to the pot cook and reduce heat to 4. Allow soup to cook for approximately 10 minutes. Do not allow

soup to boil. Serves 6

Grandpop’s Chili, Michael Blose, Legacy

Ingredients: 1 lb. ground beef or turkey 1/2 cup diced onions 1 10 oz. can red kidney beans 1 15 oz. can tomato sauce 1/2 of a green pepper diced 1 1/2 TBSP. chili powder 1/2 tsp. paprika 1/2 tsp. cumin 1/2 tsp. dried oregano 1/2 tsp. salt 1/2 tsp. pepper 0-1/4 tsp. max cayenne pepper Directions: Brown meat with onion until cooked through (about 20 min.). Drain grease out. Add kidney beans with juice, tomato sauce, green pep-per, and spices to the cooked meat. Simmer 30 minutes or until green pepper is tender. Serves 4. Enjoy!

Italian Bean Soup, Torrin Pallmann, On Target

Ingredients: • 2 tbsp. olive oil • 1 large stalk celery, sliced • 1 medium onion, chopped • 2 large potatoes, peeled, halved long ways and chopped or sliced • 3 cloves fresh garlic, minced • 4 cups reduced sodium chicken broth (or 2 tsp sodium free Herbox chicken bouillon and 4 cups water) • 1 – 15 oz. can Roman beans, drained and rinsed • 1 - 15 oz. can Cannellini beans, drained and rinsed • 1 – 15 oz. can fire roasted diced tomatoes • 1 tbsp. dried parsley • 1 ½ tsp dried basil • 1 tbsp. pesto • ¼ cup whole wheat orzo • Salt and pepper to taste • 6 oz. fresh spinach Directions: 1. In a Dutch oven, sauté the onion, potato, and celery in olive oil until tender. Add garlic; cook 1 minute longer. 2. Stir in the broth, beans, tomatoes, parsley, basil and pesto. Bring to a boil. Stir in orzo. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. 3. Add fresh spinach to each individual bowl as you serve it and let it wilt in the hot broth in the bowl a few minutes before eating. Serves 6

Tuscany Bean and Prosciutto Soup, Mia Peacock, Dover Clovers

Soup: 2 tablespoons unsalted butter 4 slices prosciutto 3 cups chicken broth 1 cup dried navy beans, rinsed and sorted ½ cup dried lima beans, rinsed and sorted 1 medium yellow onion, finely chopped 1 tablespoon fresh cilantro; chopped 1 tablespoon salt 1 tablespoon ground cumin 1 teaspoon black pepper ½ teaspoon ground smoked paprika 2 cans (15 ounce each) diced roasted fire tomatoes, undrained

Tuscany Bean and Prosciutto Soup, Mia Peacock, Dover Clovers (cont.) 1. Melt butter in large skillet over medium-high heat. Add prosciutto and fry until crisp. Remove to paper towels to cool. 2. Crumble prosciutto into small pieces into Crock-Pot slow cooker. Add broth, navy beans, lima beans, onion, cilantro, salt, cumin, black pepper and paprika into Crock-Pot. Stir well to combine. Cover and cook on low 10 to 12 hours. 3. Add tomatoes and juice and stir well. Cover and cook on high 30 to 40 minutes or until soup is heated through. Makes 6 servings

Cowboy Chili, Stephanie Strachar, Hearts 4 Horses

Ingredients: 1 lb. of hamburger meat 1 oz. pack of chex-mex chili seasoning 1 can (14.5 oz.) of diced tomatoes 1 can (14.5 oz.) of light red kidney beans (drained and washed) 1 can (14.5 oz.) of dark red kidney beans (drained and washed) 1 can (28 oz.) of crushed tomatoes 1 jar (12 oz.) of chili sauce 1 can (10 oz.) of diced green chilies and tomatoes 1 tsp of siracha Salt and Pepper to taste Optional—shredded cheddar cheese and/or sour cream 1. Brown hamburger meat, then drain and place in crock pot. 2. Add chex-mex, tomatoes, light beans, dark beans, crushed tomatoes, chili sauce, diced chilies/tomatoes, and siracha. 3. Set crock pot on “low” and let cook for 8-10 hours. 4. Stir mixture when can, and add salt and pepper to taste toward end of cooking time. 5. Serve hot with the option of shredded cheese or sour cream. Serves 10-12

Beginner Appetizer

Buffalo Chicken Balls, Brendon Holston, Legacy

INGREDIENTS 3 lb. store-bought rotisserie chicken (white meat) ½ cup Frank’s Red Hot sauce 1 teaspoon ground black pepper 8 oz. bag shredded sharp cheddar cheese 1/4 cup fresh scallions (finely chopped) 1 cup all-purpose flour 3 eggs (lightly beaten) 2 cups plain panko bread crumbs Vegetable oil (enough to be one inch deep in frying pan) Optional sides: Ranch dressing Bleu cheese dressing Buffalo wing sauce YOU WILL ALSO NEED Mixing spoon Large mixing bowl (3) Shallow bowls (one for flour, one for eggs, one for panko bread crumbs) Frying pan Tongs Large plate covered with paper towels Makes approximately 25 balls

Buffalo Chicken Balls, Brendon Holston, Legacy (cont.) Instructions: 1. Discard the skin from the rotisserie chicken. 2. Pick only the white chicken meat, from the breast, and shred into a large bowl. 3. Add hot sauce, black pepper, sharp cheese, and scallions. 4. Mix thoroughly to combine. 5. By hand, form mixture into two-inch balls, about the same size as a golf ball. 6. Individually, measure and place the flour, the lightly beaten eggs, and the panko bread crumbs in three separate shallow bowls. 7. Roll each ball in the flour, then the egg, and lastly the panko bread crumbs. 8. Set aside and do not stack. 9. Heat one inch of oil in the frying pan to 350 degrees (or until a single drop of water added to the oil pops/sizzles). 10. Gently place each ball into the oil, careful to not splash or allow them to touch. 11. Cook until golden brown and crisp, roughly 2-3 minutes (slightly turning each ball to get crisped on all sides) 12. Using the tongs, remove the balls from the pan and place on a paper towel-covered plate. Lightly dab excess grease from the balls with a paper towel. 13. Balls are extremely hot inside, so allow cooling for 3 minutes before serving. To Serve: 1. Offer with dipping sauces such as ranch, bleu cheese, or buffalo wing sauce. 2. Keep warm in a crock pot on the warm setting during an event. 3. Refrigerate leftovers. 4. Easy to reheat and keep the crisp by baking in a toaster oven.

Copycat Recipe Aunti Anne’s Pretzels with Cheddar Dipping Sauce, Alexander Tranchina, Houston Cardinals

Serves: 12-16

Ingredients:

1 Cup whole milk

1 packet active dry yeast

2 Tbsp. unsalted butter, melted

3 TBSP brown sugar

2 1/4 Cups white flour

1 tsp salt

1 1/2 Cups warm water

2 TBSP baking soda

Coarse salt

2 TBSP butter, melted in a small bowl

1/2 Cup heavy cream

4 slices American cheese, cubed

2 ounces Cheddar cheese, grated

Salt & Ground White Pepper

Instructions:

1. Warm the milk in the microwave in a large bowl or on the stove top for about one minute to 110 degrees. You should be able to comfort-

ably keep your finger in it - if it is too hot it will kill the yeast.

2. Stir in the yeast and let it sit for about 3 minutes.

3. Add the butter and sugar, stir to blend.

4. Stir in the flour one cup at a time and then add the salt.

5. Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Add more flour as needed.

6. Place the dough in a lightly greased bowl, turning once and covering with plastic wrap.

7. Let it rise for one hour in a warm area until doubled in size.

8. Preheat the oven to 400 degrees.

9. Combine the warm water and baking soda in a bowl and set aside.

Copycat Recipe Aunti Anne’s Pretzels with Cheddar Dipping Sauce, Alexander Tranchina, Houston Cardinals (cont.)

10. Punch down the dough and turn it out onto a lightly floured surface.

11. Divide dough into 12-16 equal pieces

12. Roll each piece into a long, thin log.

13. Shape each pretzel and then dip into the baking soda water.

14. Place each pretzel on a greased baking sheet and sprinkle with coarse salt.

15. Bake for 7-11 minutes or until well browned.

16. While hot, brush each pretzel with melted butter.

To make cheddar dipping sauce:

1. In a heavy-bottomed pan, bring heavy cream to a light boil.

2. Add American cheese; continuously stir until melted.

3. Add cheddar cheese; continuously stir until melted.

4. Season to taste with salt and white pepper.

Beginner Bread

Country Apple Coffee Cake, Austin Coverdale, Legacy

Coffee Cake 1 tablespoon margarine or butter, softened 1 ½ cups chopped peeled apples 1 (12-oz) can refrigerated flaky biscuits 1 tablespoon margarine or butter softened 1/3 cup firmly packed brown sugar ¼ teaspoon cinnamon 1/3 cup light corn syrup 1 egg ½ cup pecan halves or pieces Glaze 1/3 cup powdered sugar 1/4 teaspoon vanilla 1 to 2 teaspoons milk Heat oven to 350 degrees. Using 1 tablespoon margarine, generously grease 9-inch round cake pan or 8-inch square pan. Spread 1 cup of the apples in greased pan. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces, points up, over apples. Top with remaining ½ cup apples. In small bowl, combine 1 tablespoon margarine, brown sugar, cinnamon, corn syrup and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces and apples. Bake at 350 degrees for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator. Yield 8 servings

Christmas Tree Spinach Dip Bread, Madelyn Gallo, Peach Blossom

12 oz. frozen chopped spinach, thawed and squeezed dry 6 oz. cream cheese, softened 2 garlic cloves, minced ½ teaspoon salt ½ teaspoon onion powder ¼ teaspoon pepper ¼ teaspoon chili pepper 1 teaspoon Italian seasoning ½ cup grated parmesan cheese 1 cup cheddar or mozzarella cheese 1 tube refrigerated thin crust pizza crust 2 tablespoons butter ½ teaspoon each garlic salt + Italian seasoning

Christmas Tree Spinach Dip Bread, Madelyn Gallo, Peach Blossom (cont.)

Preheat oven to 400 degrees. In bowl, beat together the spinach and cream cheese. Add garlic, salt, onion powder, pepper, chili powder, Italian seasoning and beat to combine. Add parmesan cheese and ½ cup cheddar or mozzarella cheese and beat to combine. Unroll the pizza crust on a sheet of parchment paper. Using a pizza cutter, cut the dough into a large triangle tree shape. This will give you one large triangle and two smaller triangles on the outside. Transfer the smaller triangles to a second piece of parchment paper, placing the long side edges together, to make another large triangle. Press the two halves together in the middle. This will be the base. Spread the spinach mixture evenly over the base. Sprinkle on the remaining cheese, and then top with the first triangle of dough. You may have to gently stretch the dough a little bit to make sure it completely covers the base triangle. Using a pizza cutter, cut slices from the middle to each edge about every inch down the triangle. Don’t slice all the way across; leave about an inch down the middle of the tree intact. Care-fully twist the strips to form a tree shape. Short strips will get a half twist, and longer strips towards the bottom will need 2 or 3 full twists. Bake tree for about 22 minutes until golden brown on top and cooked through on the bottom. Melt butter and stir in garlic salt and Italian seasoning. Brush over bread. Serve warm.

Honey Wheat Bread, Kaiden North, On Target

Total Cook Time: 3 hours Serves 24 Ingredients:

2 ½ cup warm water100°-110°F 1/4 cup vegetable oil 1/2 cup honey 2 Tablespoons molasses 3 ½ cups whole-wheat flour 2 Tablespoons cocoa powder 1 teaspoon salt 2 Tablespoons active dry yeast 2-3 cups bread flour cornmeal for dusting loaves

Instructions: 1. Line 2 baking sheets with parchment paper and set aside. 2. In the bowl of a stand mixer fitted with a dough hook, mix together the water, oil, honey, and molasses until mixed well. 3. Add the wheat flour, cocoa powder, and salt to the water mixture and mix on low speed until combined. Cover the bowl loosely with

plastic wrap and let the mixture sit for 20 minutes (this will give the flour time to absorb the liquid). 4. With the mixer running on low, mix in the yeast, and then add the bread flour, one cup at a time. Once the flour is absorbed, increase

the speed to medium and mix until the dough clings to the hook and the dough almost clears the sides of the bowl, about 3-4 minutes. 5. Cover the bowl with greased plastic wrap, and let the dough rise until doubled in size about 45-60 minutes. 6. Divide the dough into 4 pieces. Cover each piece with greased plastic wrap and let the dough rest for 5 minutes. 7. Loosely cover the cookie sheets with greased plastic wrap, and let the dough rise until doubled, about 45-60 minutes. While the dough

rises, move the oven rack to the upper-middle and lower-middle positions, and preheat the oven to 350 degrees F. 8. Bake the bread for 40 minutes, rotating the pans halfway through baking. Transfer the loaves to a wire rack to cool at least 1 hour be-

fore serving.

Cheddar Corn Bread, Cole Szabo, Legacy Ingredients:

1 (8.5 oz.) box corn bread mix 1 (14 oz.) can whole kernel corn, drained 1 (14 oz.) can creamed corn 2 large eggs 8 tablespoons unsalted butter, melted ½ tsp salt ½ cup sour cream 2 cups shredded cheddar (divided)

Directions: 1. Preheat oven to 350 degrees. Lightly grease a 9x13 casserole dish with non-stick spray and set aside. 2. In a large bowl, whisk together the cornbread mix, corn, creamed corn, eggs, butter, and salt until mixed. 3. Fold in sour cream and 1 cup of the shredded cheddar cheese. Pour into the casserole dish and top with the remaining cheese. 4. Bake for 40-45 minutes, until the center is set. Let cool before serving.

Beginner Cookies, Cupcakes or Brownies

Graham Cracker Dream Bar, Addison Russum, Pure Country Ingredients… 1 ½ cups graham crackers ½ cup butter, melted 1 (14 ounce) can sweetened condensed milk 2 ½ cups semi-sweet chocolate chips, divided 1 1/3 cups flaked coconut 1 cup chopped walnuts Directions… 1. Heat oven to 350 degrees 2. Coat 13 by 9 inch pan with non-stick cooking spray 3. Combine graham cracker crumbs and melted butter 4. Press into the bottom of prepared pan 5. Pour sweetened condensed milk evenly over crumbs 6. Layer evenly with 2 cups of chocolate chips, coconut, and walnuts 7. Press down firmly with a fork 8. Bake for 25 minutes or until lightly browned 9. Let cool and drizzle with the ½ cup of remaining chocolate chips 10. Cut into bars or diamond shape Serves approximately 24

Beginner Dessert

Abu’s Monkey Bread, Sarah Armstrong, Legacy Ingredients: 3 cups flours 4 tsp baking powder 1 tsp salt 1/3 cup cold butter 1 1/4 cup milk 1/2 cup brown sugar 1/2 cup white sugar 1 tsp cinnamon 6 tbsp. melted butter Directions: 1. Heat the oven to 375 degrees F. Generously grease a nonstick fluted tube pan (Bundt Pan) 2. In a mixing bowl, stir together the flour, baking powder, and salt. With a table knife, cut the butter into small pieces. Use your fingers

to pinch the butter into the flour mixture until the lumps of butter are about the size of peas. Then stir the milk. 3. Turn the dough onto a floured surface and knead it for about 5 seconds. Pull off pieces of the dough and shape them into 2 1/2 to 3

dozen golf ball size pieces. 4. Mix brown sugar, white sugar, and cinnamon together in a small bowl. 5. One at a time, dip the balls into the melted butter, roll them in the sugar mixture, and place them in the prepared pan. Stack the ball

son top of one another until the pan is full. 6. Ask an adult to help you at the oven. Bake the monkey bread for 20-25 minutes. You can tell if the bread is ready by sticking a tooth-

pick into it. If the tooth pick comes out clean, the bread is done baking. Set the bread aside and let cool for about 10 minutes. 7. Use a small spatula to gently loosen the bread from the sides of the pan. Now it’s time to turn Abu’s Monkey Bread out of the pan.

Be sure to ask an adult for help with this step. First place a serving dish face down on the top of the fluted tube pan. Next, hold the dish and pan together securely, and flip them over. Slowly lift the pan off the plate and release the monkey bread.

8. Let the bread cool slightly. Pull pieces from it, and enjoy!

Éclair Dessert, Drew Brubacker, Houston Cardinals

Éclair Ingredients 1 tsp butter 1 lb. box graham crackers 2 – 3.5 oz. pkg vanilla Instant Pudding 3½ c. milk 1 – 9 oz. container Cool Whip Frosting Ingredients 1 1/2 c. powder sugar 6 T. cocoa 2 tsp. white karo syrup 3 T. soft butter 2 T. oil 3 T. milk Directions Éclair - Butter bottom of 9 x 13 inch pan. Line with graham crackers. Mix pudding with milk. Beat for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers, then place second layer of crackers over pudding. Pour remaining pudding mixture over this. Cover with more graham crackers. Refrigerate 2 hours, then frost. Frosting – Sift sugar and cocoa to smooth lumps. Beat together all ingredients until smooth. Spread over dessert. Refrigerate 24 hours. Serves 12-16 people.

Lovely Lemon Meringue Pie, Aidan Flaherty, Legacy Pie Crust:

2 cups flour

1 cup shortening

1 teaspoon salt

1 Tablespoon vinegar to milk to make ½ cup

Combine flour, shortening and salt. Add vinegar/milk mixture. Knead and roll out. Bake at 425 for 12-15 minutes or until light brown.

Filling:

Follow directions on box of lemon cook and serve pudding to make filling. Put filling in baked crust.

Meringue:

4 egg whites

¼ teaspoon cream of tartar

½ cup sugar plus 2 teaspoons cornstarch

Beat egg whites and cream of tartar until foamy. Beat in sugar and cornstarch until stiff. Spread on top of lemon filling.

Bake at 325 degrees for 25 minutes or until light brown on top. Let cool 3 hours.

Sand Pudding, Victorie Moritz, Harrington Sunshine

1 package Golden Oreos centers scraped out

3 or 4 regular Oreos centers scraped out

8 oz. cream cheese softened

1/4 cup butter

2/3 cup powdered sugar

2 small packages 3.9 oz. vanilla (or banana, I’ve done both) pudding mix

2 3/4 cup milk

12 oz. Cool Whip

Bucket & shovel usually you can find these at the dollar store

Sand Pudding, Victorie Moritz, Harrington Sunshine (cont.)

1. Scrape out the center cream in the Oreos. We didn’t think of a good use for the centers. Let me know if you do.

2. In a food processor, combine the golden Oreos and the regular Oreos & crush until sand-like.

3. In a separate bowl, cream together the softened cream cheese, butter and powdered sugar.

4. In another bowl, mix together the pudding mixes & milk. Add to cream cheese mixture.

5. Fold in Cool Whip.

6. Layer into buckets – sand, pudding, sand, pudding, etc. making sure you end with sand.

7. Scoop out with the shovels & enjoy!

Lemon-Raspberry Looking Glass Cake, Flynn Mucha, Peach Blossom

Hot Milk Cake 1/4 lb. butter (1 stick) 1 cup milk 4 eggs 2 cups sugar Pinch salt 1 teaspoon vanilla extract 2 cups flour 2 teaspoons baking powder Lemon cream frosting 1 cup (2 sticks) unsalted butter, softened One box of confectioner's sugar (3 % cups) 3 tablespoons of fresh lemon juice Filling 1 jar of lemon curd 1 jar of raspberry preserves

1. Preheat oven to 350 degrees. Grease and flour a tube pan. Heat butter and milk in a small saucepan ( do not boil). Cream together eggs, sugar, and pinch of salt. Add vanilla. Add flour. Add hot milk/butter mixture to the flour. Beat. Slowly add in the baking powder.

2. Bake at 350 degrees for 48 minutes. 3. After cake has cooled (allow several hours), slice cake horizontally into 3 equal layers 4. Prepare lemon cream frosting: 5. In large mixing bowl, beat butter with electric mixer at medium speed until light and creamy. Gradually add confectioners' sugar,

beating well after each addition and scarping sides of bowel often. Slowly add lemon juice, beating until smooth. 6. Assemble layers. Arrange 1 cake layer on serving plate. Spread top with one jar of lemon curd. Top with another cake layer. Spread

top with one jar of raspberry preserves. Arrange last cake layer on top. Reserve 1 cup frosting. Spread top and sides of cake with re-maining frosting.

Apple Bundles, Josh Zink, Peach Blossom

Ingredients

2 medium Granny Smith apples

1 package (11 ounces) refrigerated bread sticks

1 medium orange

1 tablespoon butter or margarine, melted

1/2 cup sugar

1/2 teaspoon Cinnamon Directions 1. Preheat oven to 375°F. Peel, core and slice apples; cut apples in half crosswise. 2. Unroll dough; separate at perforations to form 12 strips. Place 3-4 apple slices at the end of each strip of dough and roll up. Arrange

bundles in a greased 13x9x2. 3. Zest orange to measure 1 teaspoon zest; set aside. Juice orange to measure 1/3 cup juice; pour juice into bottom of Baker, but not over

bundles. Brush melted butter over bundles. 4. Mix zest, sugar and Cinnamon; sprinkle over bundles. Bake 25-30 minutes or until golden brown. Yield: 12 servings of 1 bundle

Beginner Main Dish

Mouthwatering Meatballs, Josephine Brubacker, Houston Cardinals Ingredients 1 – 32 oz. Grape Jelly 2 – 12 oz. Chili Sauce 1 – 3 lb. bag of Meatballs Directions 1. First, empty grape jelly jar into crockpot. 2. Second, empty chili sauce into crockpot. 3. Next, stir ingredients together in crockpot. 4. After stirring, pour meatballs into crockpot and stir again. 5. Finally, turn on crockpot to HIGH for 2 hours. Serves 20 people.

Million Dollar Baked Spaghetti, Mackenzie Cusick, Legacy

Ingredients: ½ package spaghetti, 16 oz. 1 TBSP olive oil 1 medium onion 1 tsp minced garlic ¼ tsp. Italian seasoning ¼ tsp. red pepper flakes 1 pound ground beef 1 jar spaghetti sauce, 24 oz. 4 oz. cream cheese 1 cup mozzarella cheese 1 cup cheddar cheese 1/3 cup grated parmesan cheese Instructions: 1. Heat oven to 350 F. 2. Cook the pasta according to the package directions. Drain. 3. Chop the onion. Sauté the onion in the olive oil in a large saucepan. Add the minced garlic and cook for around a minute longer. Add

the Italian seasoning and red pepper flakes. 4. Add the ground beef and cook through until browned. Carefully drain if needed. 5. Add the spaghetti sauce and cream cheese. Stir until heated through. 6. Cover the bottom of a 13x9 baking dish with a layer of sauce. 7. Add the pasta and sauce, then ½ of each cheese. Mix it all together. 8. Bake for 25 to 30 minutes. Top with remaining cheese and return to oven for around 5 minutes. 9. Top with fresh grated parmesan cheese. 10. Enjoy!

Lasagna, Ty Gustafson, Peach Blossom Ingredients 1 lb. Ground Beef 1 box (9.0 oz.) Barilla Oven-Ready Lasagna Noodles 1 jar (45 oz.) Prego Traditional Spaghetti Sauce 1 container (15 oz.) Whole Milk Ricotta Cheese 1 Egg 1 bag (2 lbs.) shredded Mozzarella Cheese 3 tablespoons Parmesan Cheese ½ tablespoon Parsley Flakes Salt and Black Pepper to taste

Lasagna, Ty Gustafson, Peach Blossom (cont.) Steps 1. Heat oven to 350°F. In a large skillet, brown 1 lb. of ground beef until thoroughly cooked. Drain the grease from the ground beef. 2. In a large mixing bowl, combine ricotta cheese, egg, ½ cup of mozzarella cheese, parmesan cheese, parsley flakes, and salt and black

pepper. Mix all ingredients until thoroughly combined. 3. In the skillet with the ground beef, add the Prego Traditional Spaghetti sauce and allow to simmer 3 to 4 minutes to heat through. 4. Prepare the 9x13 deep lasagna baking dish by spraying the inside lightly with non-stick cooking spray. 5. Put a thin layer of ground beef spaghetti sauce mix on the bottom of the baking dish. Place a layer of no bake lasagna noodles over the

beef spaghetti sauce mix. Use a spatula to carefully spread the ricotta cheese mixture over the noodles. Place a layer of the ground beef spaghetti sauce to cover the noodles and ricotta cheese mixture. Add a thin layer of mozzarella cheese. Repeat for two more layers for a total of 3 layers.

6. Cover with aluminum foil and bake for 1 hour or until bubbly in center.

Homemade Pizza, Ethan Swearingen, Legacy

Ingredients for crust: Ingredients for sauce: Toppings:

1 ¾ cups flour 2-28 ounce cans of plum tomatoes Pepperoni

1 packet Fleishmann’s yeast 1 medium onion chopped 1 ½ cups mozzarella

1 ½ teaspoons sugar ¼ cup sugar

¾ teaspoon salt 1 teaspoon garlic

2/3 cup warm ¼ cup olive oil

3 tablespoons oil ¼ cup grated parmesan

Crust:

1. Combine 1 cup flour, yeast, sugar and salt in large bowl. Add water and oil. Mix until blended.

2. Add remaining flour gradually until soft dough ball is formed.

3. Knead on a flour surface until smooth. Using floured hands pat dough onto greased pizza pan.

Sauce:

1. In a blender dice the 2 cans of tomatoes until chopped up.

2. Put tomatoes in sauce pan. Add sugar, parmesan and garlic. Season with salt and pepper to taste.

3. In separate pan sauté diced onions and olive oil until onions are tender.

4. Add onion mixture to tomatoes. Bring mixture to a boil for 40-45 minutes. Add ½ cup of water if needed to thicken sauce. Let sauce

cool.

Pizza:

Preheat over to 425 degrees. Spread sauce on crust and sprinkle with mozzarella. Add any other toppings you’d like. Bake for 12-15

minutes until cheese is bubbly.

Servings: Makes 1 regular 12 inch crust

Beginner Side Dish

The Best Salad, Matthew Abbott, Harrington Sunshine Ingredients: 3 Heads romaine lettuce 1 Tbsp. dried basil 2 tsp. garlic powder ½ cup shredded cheddar cheese 1 tomato chopped 3-4 cooked bacon chopped 2 boiled eggs chopped ¼ cup celery chopped ¼ cup carrots chopped Directions:

1. Slice romaine lettuce off of white stems, (discard white stems) and chop lettuce into small pieces and pour in large serving bowl.

2. Next layer on to the lettuce, the tomato, bacon, eggs, celery, carrots, and cheddar cheese.

3. Sprinkle on top the garlic powder and the dried basil.

4. Serve with choice of dressing. (Our favorite is ranch)

Crock Pot Mac & Cheese, Ian Pallmann, On Target 6 servings Ingredients 2 c. uncooked whole wheat elbow macaroni 8 Tbsp. butter 3 Tbsp. flour ¾ tsp dry mustard, ground ¾ tsp salt 1/4 tsp black pepper 2 c. milk 1 1/2 c. grated mild cheddar cheese 1 1/2 c. grated sharp cheddar cheese 1/2 c. sour cream Instructions 1. Spray Crock Pot with non-stick cooking spray or use a crock pot liner. 2. Boil the macaroni in water for six minutes, drain. You don't want to overcook this! 3. Melt butter over medium high heat in a saucepan. Whisk in Flour, dry mustard, salt, and pepper. Let bubble a couple minutes while whisking. Whisk in milk. Let it start to thicken, whisk occasionally to keep from sticking. Add cheese and stir until it melts. Whisk in sour cream. 4. In your Crock Pot combine the cheese mixture and drained macaroni. Give it a big old stir. 5. Cook in Crock Pot for 2 - 2 1/2 hours on low, stirring occasionally, just until it's hot. If you let it cook too long the noodles will turn to mush! Serve warm.

Beginner Soup, Stew or Chili

Sausage Potato Soup, Mason Buchman, Midstate

Ingredients: 1 Tbsps. olive oil ¼ large onion, chopped (or half of small onion) 1 lb. Italian pork sausage cut into chunks 7 cups chicken stock 1 large or 2 medium potatoes, cut into bite-sized cubes 1 cup heavy cream 2 Tbsps. butter 1 ½ Tbsps. vanilla 2 Tbsps. balsamic vinegar Salt (as needed) Freshly ground black pepper (as needed)

Instructions: 1. Add olive oil to a large frying pan and heat over medium heat. Cook onions for a few minutes and then add the sausage. Cook sausage

until no longer pink. Let sausage stay in larger chunks rather than totally breaking it apart as it cooks. Drain off excess fat. 2. While sausage and onions are cooking, bring chicken stock to a boil in a large pot. Add potatoes, reduce heat to medium-high and sim-

mer until potatoes are just turning tender. 3. Add the cooked sausage and onion to soup. Add the cream and butter. Stir until butter is melted. Add vanilla and balsamic vinegar right

before serving. Sprinkle pepper over the top, taste and add salt and pepper as needed. Serves 4-6 people. ENJOY!

Easy Homemade Vegetable Soup, Allison Guiteras, Legacy Ingredients 32 oz. vegetable or chicken broth 1 ½ cup of chopped carrots 1 ½ cups of chopped cauliflower 1 onion, diced 1 large potato, cubed 3 cloves of garlic, minced 2 cups of frozen green beans 1 can of garbanzo beans, drained 3 cups of V8 2 or 3 bay leaves 1 tbsp. Italian seasoning 2 tbsp. olive oil. Instructions 1. In a large pot set to medium, cook carrots, onion, and garlic in oil for 5 minutes, or until onion is tender. 2. Add the potatoes and cauliflower and cook for and addition 3-5 minutes. 3. Add broth, V8 juice, garbanzo beans, green beans, Italian seasoning, and bay leaves. 4. Bring to a boil. 5. Reduce heat; simmer, uncovered, for 15-20 minutes.

Daddy’s Chili, Alexis Starke, Harrington Sunshine

2 lbs. ground beef 2 16 oz. cans diced tomatoes 1 6 oz. can tomato paste 2 green peppers 1 medium onion 1/4 cup onion powder 1/4 cup garlic powder 1 Tbsp. cumin 1 cup chili powder Brown ground beef in frying pan on the stove and place in a crockpot. Dice green peppers and onion to a size to your liking and add to the crockpot. Add diced tomatoes and tomato paste to the crockpot and mix all together. Set crockpot on high for 3 hours. Stir 3 to 4 times while cooking. Serves: 10 to 12. Yield: 10-12 Servings

Cloverbud Brownies

Brownies with Peanut Butter Chips, Kimberly Abbott, Harrington Sunshine Ingredients: ¾ cup Cocoa ½ tsp. baking soda ¼ tsp. salt 2 cups sugar 1 1/3 cups flour 2/3 cup oil ½ cup boiling water 2 eggs 1 tsp. vanilla Directions: Stir Cocoa, baking soda, salt, sugar, and flour together and set aside. Add oil, water, eggs, and vanilla in a bowl and stir together until mixed. Add in the dry ingredients and blend until well mixed. Add the peanut butter chips on top and bake on 350 degrees for 25 minutes let cool and Enjoy!

Fudgy Brownies with Chocolate Chunks, Brooklyn Cusick, Legacy Ingredients: ½ cup butter softened 1 cup sugar 2 teaspoons vanilla extract 2 large eggs ½ cup flour ½ cup cocoa powder ¼ teaspoon baking soda ¼ teaspoon salt 2 milk chocolate bars chopped into pieces Instructions: 1. Grease the 9x9 inch pan and line it with baking paper 2. Preheat the oven at 350 degrees F. 3. In a bowl, mix together flour, cocoa powder, and salt. 4. In the other bowl, beat the butter and sugar until it is fluffy, add vanilla and mix. 5. Add one egg at a time and mix well after each egg. 6. Gradually add the mixture of flour, cocoa powder and salt, stir well. 7. Add baking soda and mix. 8. Add chocolate chunks and mix with a spatula. 9. Spread the batter in the prepared pan. 10. Bake for 25 minutes. 11. Let it cool completely. 12. Use the edges of the baking paper to lift brownies from the pan. 13. Cut into squares and serve. ENJOY!

Coconut Chocolate Chip Blondies, Teddy Lesniewski, Dover Clovers 1 stick butter 2 c brown sugar 2 eggs 2 t vanilla 1 c flour 2 t baking powder 1 t salt 1/2 c chocolate chips 1/2 c sweetened shredded coconut

Coconut Chocolate Chip Blondies, Teddy Lesniewski, Dover Clovers (cont.)

Preheat the oven to 350 °. Grease an 8X8 pan. Sift the flour, baking powder, and salt together. Melt the butter over medium heat and cook until light brown. Stir in the brown sugar. Cool slightly and beat in eggs and vanilla. Stir in the flour mixture, chocolate chips, and coconut. Pour into pan and bake about 30 minutes.

Cloverbud Cookies

Peanut Butter Cookies, Joshua Abbott, Harrington Sunshine

Ingredients: ½ cup crunchy peanut butter ½ cup butter ½ cup sugar ½ cup brown sugar ½ tsp. salt 1 egg ½ tsp. vanilla 1 ¼ cup flour ½ tsp. baking soda Directions: Blend butters and sugars, and salt. Add egg and vanilla and blend well. Then add the flour and baking soda and mix well. Roll into balls and bake at 350 degrees for 10 minutes on ungreased cookie sheet. Makes about 3 dozen.

Chocolate Chip Cookies, Carter Armstrong, Legacy Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12 oz. pkg.) Nestle Toll House Semi Sweet Chocolate Morsels Instructions: Preheat oven to 375 ° F. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla ex-tract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheet. Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

M&M Cookies, Carrie Calloway, Harrington Sunshine 1 stick unsalted butter, Softened ½ cup granulated sugar ½ cup packed light brown sugar 1 egg ½ tsp vanilla extract 1 ½ cups all-purpose flour 3 Tbsp. instant vanilla pudding ½ tsp. baking soda ½ tsp. salt ¾ cup mini chocolate chips 1 ½ cups mini M & M’s

M&M Cookies, Carrie Calloway, Harrington Sunshine (cont.)

1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. 2. In a large mixing bowl cream butter and sugars until well combined. Add egg and vanilla mixing to combine. Add flour, pudding mix,

baking soda and salt, stirring to combine. Add mini chocolate chips and mini M & M’s stirring to combine. 3. With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on

cookie sheet for 10 minutes before transferring to cooling rack. 4. Makes about 24 cookies

Strawberry Chocolate Chip Cookies, Emily Gooden, Just Country Kids 1 box strawberry cake mix 1 tsp baking powder 2 large eggs 1/3 cup vegetable oil 1 cup chocolate chips Preheat oven 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper. In large bowl add cake mix and baking powder, whisk together. Add eggs and vegetable oil. Mix together until it is all combined and there is no more dry cake mix. Stir in chocolate chips. Place rounded balls of dough, about 2 tablespoons each, onto the cookie sheets. Bake for 10 minutes only. Remove from oven and let cook on cookie sheets. Serve and enjoy! Yields: 2 dozen cookies

Chocolate Chip and Caramel Cookies, Lillian Guiteras, Legacy

Ingredients: 1 cup softened butter (2 sticks) 1 cup brown sugar 1/2 cup sugar 1/2 TBS vanilla extract 2 large eggs 2 tsp soda 1 tsp salt 3 cups flour 2 cups small chocolate chips 1 12 oz. package Rolo candies (unwrapped) Instructions: Preheat your oven to 350 degrees. Cream together butter and both sugars in a large bowl. Add in egg and vanilla and stir. In another bowl mix together baking soda, salt and flour. Add the dry ingredients to the wet ingredients and stir everything together till just combined. Fold chocolate chips into the batter. Take a small bit of dough and flatten it in your hand. Put 1 unwrapped Rolo candy in the middle. Fold the dough around the Rolo candy and roll into a ball. Place cookie balls on a baking sheet lined with baking paper or a silicone liner. Bake cookies for about 8-10 minutes until they start to turn golden. Remove pan from oven After a couple minutes, move cookies to cooling rack to cool completely.

Reese’s Double Peanut Butter Cookies, Duncan Pallmann, On Target

Ingredients: ½ cup (1 stick) butter or margarine, softened ¾ cup sugar 1/3 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter 1 egg ½ teaspoon vanilla extract 1 ¼ cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt 1 cup REESE'S Peanut Butter Chips ½ cup REESE'S pieces mini pieces for baking (optional) Directions: 1. Heat oven to 350°F. 2. Beat butter, sugar, and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda, and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips and REESE'S pieces; drop by heaping spoonful onto ungreased cookie sheet lined with parchment paper, 12 cookies per sheet. Press with fork. 3. Bake 10 to 14 minutes or until lightly browned around edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies.

Colton’s Chocolate Chip Cookies, Colton Pepper, Legacy

1 tsp Baking powder 1 box Cake mix 2 Eggs ½ cup vegetable oil 2 cups Chocolate Chips Preheat oven to 350 degrees Mix cake mix and baking powder together Add oil and vegetable oil and mix until well blended Stir in chocolate chips Place round spoonful of dough onto cookie sheet. Bake 10 minutes Allow to cool for 5 minutes. Enjoy! Makes 24 cookies

Chocolate Chip Cookies, Savannah Starke, Harrington Sunshine

½ cup shortening ½ cup butter softened 1 cup packed brown sugar ½ cup granulated sugar ½ tsp. baking soda 2 eggs 1 tsp. vanilla 2 ½ cups all-purpose flour 1 12 oz. bag semi-sweet chocolate pieces In mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar and baking soda and mix well. Beat in eggs and vanilla until combined. Stir in flour and stir in chocolate chips. Drop dough by round teaspoons 2” apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes until edges are light brown. Put on a wire rack to cool. Makes about 60 cookies.

Wild Spritz Cookies, Emily Jo Strachar, Hearts 4 Horses Ingredients: 2 cups (1lb soft) Butter 1 cup sugar 2 eggs (well beaten) 4 cups flour 1. Preheat oven to 375 degrees 2. Mash butter until waxy 3. Cream butter and sugar gradually 4. Add eggs to butter/sugar mixture 5. Add flour to mixture slowly and continue till completely blended 6. Pick cookie design for press 7. Place cookie dough in press, and press out design on baking sheet, giving space in between each cookie 8. Bake around 12 minutes at 375 degrees 9. When done baking, remove from oven and let cool for around 10 minutes to avoid breaking your cookies 10. Enjoy!

Sugar Cookies, Mia Szabo, Legacy Cookie Ingredients:

½ cup butter 2 cups granulated sugar 4 eggs 1 teaspoon vanilla 2/3 cup sour cream ½ teaspoon baking soda 3 teaspoons baking powder 4 cups all-purpose flour

Icing Ingredients: ½ cup butter 2 ½ cups powdered sugar 1 teaspoon vanilla 2 tablespoons milk

Instructions: 1. In a large bowl, beat butter and sugar with an electric mixer until creamy. 2. Add eggs, vanilla, and sour cream and beat until smooth. 3. Add baking soda, baking powder, and flour and beat on low until mixed. The dough should be fine and soft, almost like cake batter. 4. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Drop heaping tablespoonful's onto baking sheet 2-3 inches

apart and bake for 10-12 minutes, until edges are golden and centers are set. Cool on cooling rack. 5. For frosting, beat butter until smooth with an electric mixer. Add sugar, vanilla, and milk and beat until smooth, adding additional sugar

or milk to reach desired consistency. 6. Color if desired and spread on cooled cookies.

Cloverbud Cupcakes

Me-Maw’s Chocolate Chip Cookies, Mary Carter Weaver, Harrington Sunshine

½ cup room temperature butter ½ c. Crisco ¾ c. brown sugar ¾ c. granulated sugar 1 tsp Vanilla extract 2 eggs 1 tsp baking soda 2.5 cups flour 1 pinch of NaCl 1 bag semi sweet morsels (Tool house is best)

Me-Maw’s Chocolate Chip Cookies, Mary Carter Weaver, Harrington Sunshine (cont.)

Pre-heat oven to 375o F Steps: 1. Mix butter and Crisco together 2. Add brown sugar & granulated sugar and mix 3. Mix in vanilla and eggs 4. Add flour, baking soda, salt – Mix well 5. Add chocolate morsels – mix well 6. Please 1 teaspoon of dough on cookie sheet 2 inches apart 7. Bake time depends on oven (approx. 10 -12 minutes)

Makes approx. 72 cookies

Chocolate Cupcakes with Peanut Butter Frosting, Kristen Abbott, Harrington Sunshine

Ingredients: Chocolate Cake Mix 1 cup Peanut Butter 2 cup Powder Sugar ½ cup butter 2-3 Tbsp. Milk Chocolate covered Pretzel (optional) Sprinkles (optional) Directions: Mix Chocolate cake mix according to directions on the box. Line a muffin tin with cupcake liners and fill with cake mixture about three quar-ters full. Bake according to box directions until done. Cool. Frosting: Blend the Peanut butter, powder sugar, butter until blended. Add in the milk a little at a time until desired consistency is reached. Pipe or spread on to the cupcakes add a chocolate covered pretzel and sprinkles if desired. Enjoy!

Watermelon Cupcakes, Carly Gallo, Peach Blossom

Cupcakes: 1 box white cake mix 3 large egg whites 1 cup of water ¼ cup vegetable oil green food coloring

Buttercream: 2 sticks of butter, unsalted at room temperature

1/2 cup vegetable shortening

3-4 cups powdered sugar

1/2 tsp of powdered watermelon Kool-Aid mix

red food coloring, to give the buttercream a pinkish color

mini chocolate chips

Directions: Cupcakes Preheat the oven to 350º F. Place cupcakes liners to muffin pan. In a mixing bowl, blend the cake mix, egg whites, water, and vegetable oil at low speed until moistened. Beat at medium speed for 2 minutes. Add in the green food coloring, mix to incorporate. Divide the batter among the cupcake liners, filling each 1/2 full. Bake at 350º for 18-21 minutes or until a toothpick comes out clean when inserted into the center of a cupcake. Allow the cupcakes to cool on a wire rack before adding the buttercream.

Watermelon Cupcakes, Carly Gallo, Peach Blossom (cont.)

Buttercream:

1. In a mixing bowl beat the butter and vegetable shortening with an electric mixer until smooth, about 2 minutes.

2. Add in 2 cups of powdered sugar, mix by hand with a spatula.

3. Add in more powdered sugar as you see fit, up to 2 more cups, mixing first by hand then with an electric mixer. 4. Add in the watermelon Kool aid powder and a small amount of red food coloring (to give the frosting a pinkish color), mixing one last

time with an electric mixer. How to assemble:

1. Place the buttercream in a large piping bag fit with a 1m piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.

2. Add mini chocolate chips on top of the buttercream.