Bradley Taggart

Pesto Chicken Pasta

16 oz. linguini pasta

2 chicken breasts, cut into chunks

1/4 cup olive oil

6 garlic cloves, peeled and left whole

8 oz. fresh mushrooms, halved or sliced

12 oz. roasted red peppers, drained and chopped

1 jar (16 oz.) marinated artichoke hearts, drained and quartered

6 oz. fresh spinach leaves

1/4 cup prepared pesto

1/4 cup fresh grated Parmesan cheese

Cook pasta as directed.  Season chicken with salt and pepper.  Heat olive oil in a large skillet and cook chicken until lightly browned on all sides.  Stir in garlic cloves, mushrooms, roasted red peppers, and artichoke hears reduce heat to a simmer and cook for 5-8 minutes.  Stir in the spinach and simmer just until the leaves are wilted.  Transfer cooked pasta into a bow and toss with the pesto.  Place the pasta on plates and top with chicken mixture.  Sprinkle Parmesan cheese over each plate.  Serves 4.

Grilled Garlic Bread

1 cup mayonnaise

6 garlic cloves, minced

3/4 cup grated Parmesan Cheese

1/2 cup shredded cheddar cheese

1 Tbsp. half and half

1/4 tsp. paprika

1 (1 lb. ) loaf French bread, halved lengthwise

In a bowl, mix the mayo, minced garlic and Parmesan cheese.  In a small saucepan over med-low heat, mix the cheddar cheese with half and half and paprika.  Stir constantly until melted and smooth.  Blend with the mayonnaise mixture.  Place the French bread on a heated grill cut side down and toast for a few minutes.  Remove from grill and spread with cheese mixture.  Place the halves back together and wrap in aluminum foil.  Return to the grill for about 15 minutes, turning occasionally until the loaf is heated through and the cheese mixture is hot.

Panna Cotta

1/3 cup milk

1 (.25 oz.) package unflavored gelatin

2 1/2 cups heavy cream

1/2 cup sugar

1 1/2 tsp. vanilla

Pour milk into a small bowl and stir in the gelatin; set aside.  In a saucepan stir together the heavy cream and sugar; set over med. heat.  Bring to a full boil.  Pour the gelatin and milk into the cream; stir until dissolved.  Cook for one minute, stirring constantly.  Remove fro heat, stir in vanilla and put into six individual serving dishes.  Cool uncovered at room temperature.  When cool, cover with plastic wrap and refrigerate for at least 4 hours (or overnight) before serving

Chocolate Chews

 

1 ¼ Cups Sugar

½ Cup Milk

½ Cup Shortening 2 ½ Cups Flour

2 Eggs

½ tsp. Salt

1 tsp. Vanilla

2 tsp. Baking Powder

5 Tbsp. Baking Cocoa

2 Cups Powdered Sugar

2 Tbsp. Shortening (For Melting Cocoa)

 

Cream sugar and shortening. Put baking cocoa and 2 Tbsp. of shortening in the microwave until melted (about 15 seconds). Stir. Add eggs, vanilla and melted cocoa. Beat. Add milk alternately with sifted dry ingredients. Chill at least 2 to 3 hours but preferably overnight. Form into balls, roll in powdered sugar. Bake for about 12 minutes at 350 degrees.

Recipe from Katrina Stevens      

Cowboy Caviar

 

 

1 Avocado

• 1 can black beans

• 1/2 c. Fresh Cilantro

• 1 can corn

• 1/2 tsp. Garlic Powder

• 1 Green bell Pepper

• 2 tbsp. Jalapeño

• 1/2 Medium Onion

• 5 Roma Tomatoes

• 3/4 c. Italian Dressing

 

Chop vegetables. Mix beans,  tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic powder.  Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Recipe from Riley Stewart    

Chocolate Salty Balls

                               

2 rolls of pillsbury croissants 

1 bag of Hershey's kisses

Sprinkles of salt, sugar, and cinnamon to dip the balls in.

Preparation: They will be deep fried in oil, then set out to cool down a little bit. They are then rolled in the sugar and served toasty. 

Recipe from Stephen DeGraw  

Bread Sticks

              

Recipe:

1 ½ cups of warm water (105-115 degrees F.)

1 TBSP of Sugar

1 TBSP of Yeast (Dry or bread machine)

½ TSP of Salt

3-4 ½ Cups of Flour, divided

 

Instructions:

1. Combine water, sugar and yeast in a large bowl and let stand for 10 minutes or until yeast contains bubbles.

2. Add Salt and then stir. Add ½ Cups of Flour and mix well. Gradually add more flour(between 1 ½ - 2 ½ cups) until the dough starts to pull away from the sides of the bowl and hardly sticks to your hands.

3. Spray a bowl (glass or metal) with cooking spray and place the dough in the bowl. Cover the bowl and let the dough rise for 45 minutes or until it’s doubled in bulk.

4. Remove dough from the bowl and place on light floured surface. Spray cooking spray on a baking sheet. Roll the dough into a rectangle that’s 18 inches long and 9 inches wide and then cut the dough into 12 strips with a pizza cutter.

5. Roll out a piece of dough into a snake and then drape the piece of dough over your finger and twist the dough. Place on the baking sheet and repeat the similar process with the 11pieces of remaining dough and try to space them out evenly.

6. Cover the pan with a clean cloth and let the dough rise for another 30 minutes. Around 15minutes, preheat the oven to 425 degrees F. After the dough is done rising, bake for 10-12 minutes or until golden brown. Rub butter on the top of the breadsticks and sprinkle with some Garlic Bread Seasoning.

Recipe from Kimberly Brosius  

Spaghetti with Meat Sauce

  

2 pounds ground sausage

2 (1 pound) packages spaghetti noodles

2 cans spaghetti sauce

1. Follow package directions for spaghetti noodles.

2. Brown sausage and heat sauce.

3. Pour spaghetti sauce over browned sausage.

4. Place spaghetti on plate and spoon sauce over spaghetti

Recipe from Revocate Kalubi  

Chocolate Dipped Almond Cookies

2 C. Butter
2 C. Powdered Sugar
4 egg yolks
5 C. Flower
3 tsp Almond Extract
2 C.(6 ounces) Chocolate Chips

instructions

Mix all the ingredients into a bowl. Roll into one inch balls then slightly flatten. Put on an ungreased cookie sheet bake at 375 for 8-10 min or until the edges are golden brown. Melt the chocolate and wait for the cookies to cool then dip them in the chocolate. Eat them right away or put in the fridge to cool.

Recipe from Makayla Peckham   

Breakfast Casserole

36 frozen tater tots, thawed
8 eggs
3 Tbsp. milk
salt & pepper to taste
Your favorite omelette fillings! 

Here's how to make them:
Push 3 tater tots in each cup of a non-stick muffin tin. Bake at 425°F/220°C for 10 minutes. Remove from oven. Place your favorite omelette fillings in each muffin tin on top of the tater tots. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour egg mixture into each muffin tin. Bake at 350°F/177°C for 20 minutes, or until fully cooked!

Recipe by Tyler Richards

Banana Muffins

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

3 medium ripe bananas

1 large egg

1/3 cup vegetable oil

1 teaspoon vanilla extract

 

Directions

1. In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.

2. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 dozen.

Recipe from Savanah Enman

Frog Eye Fruit Salad

1 Tbsp. Cooking Oil–

(1) 16 Oz. Acini De Pepe–

(3) 11 Oz. Cans Mandarin Oranges (Drained)

(2)- 20 Oz. Cans Pineapple Tidbits (Drained)

(1)-20 Oz. Can Crushed Pineapple (Drained)

(1)- 12 Oz. Carton Whipped Topping2 Cups Miniature Marshmallows

1 Cup Sugar

2 Tbsp. Flour

2 ½ tsp. Salt

1 3/4 Cups Pineapple Juice

2 Eggs, Beaten

1 Tbsp. Lemon Juice

3 Quarts Water

1 Cup Shredded Coconut (opt)

 

Directions:

Combine sugar, flour & ½ tsp. of the salt, gradually stir in pineapple juice & eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining salt (2 tsp) & oil to boil. Add acini de pepe. Cook at rolling boil until acini de pepe is done. Drain, rinse with cool water, drain again and cool to room temperature. Combine egg mixture & acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly.

Recipe from Robert Stevens

Cherry Cheesecake

8 oz. pkg. cream cheese, softened

½ c. sugar

1/8 tsp. salt

½ c. milk

1 tbs. lemon juice

1/2tsp. vanilla1 container of cool whip

Graham cracker crust

Fruit pie filling-optional

Beat cheese and sugar. Add salt, beat. Add vanilla, beat. Add milk, beat. Add lemon juice, beat. Fold in Cool Whip with whisk.  Pour into pie shell.  Chill at least three hours. Cover with cherry, blueberry or pineppale pie filling if desired.

Recipe from Emily Pedersen

Chocolate Chip Cookies

             

Ingredients:

2 C butter

2 C brown sugar

1 ½ C white sugar

3 Tbsp. vanilla

3 eggs

6 C flour

1 ½ tsp. baking soda

1 bag semi-sweet chocolate chips

Directions:

Roll into desired ball sizes and bake at 350 degrees for 6-8 minutes

Makes 48 cookies.

Recipe from Hannah Nosler     

Cherry Bars

                   

Serving Size: 24 

Ingredients:

1.5 Cups Sugar

1 Cup Butter          

 4 3 Cups Flour           

1.5 tsp. Baking Powder             

 .75 tsp. Salt                    

 1 tsp. Vanilla

1 tsp. Almond Extract

1 Can Cherry Pie Filling

Frosting:

1 Small Can Evaporated Milk            

1 Bag Powdered Sugar                                                                                   

Directions: 

Mix sugar, butter, and eggs together. Mix all the dry ingredients together separately. Then mix both wet and dry all together. After they are all mixed together add the vanilla and almond extract. Put two thirds of the mixture on a baking sheet and then put on the cherry pie filling all over the dough. Put the rest of the dough randomly over the pie filling. Put the oven to 350 and bake for 40 minutes.

Mix the evaporated milk and powdered sugar together for the frosting. Don’t add all of the powdered sugar all at once though. Keep adding some little by little until desired consistency is achieved.

After the bars come out of the oven, let them cool for about 10 minutes and put on the frosting.  It’s best if they sit for at least 4 hours, but the longer they sit, the better. I like to let them sit for at least eight hours.

Recipe from  Hannah Branch 

Pigs in a Blanket

Ingredients:

4 packages of Wimmer's Little Smokies Smoked Sausage, 14 oz

4 packages of Pillsbury Garlic Butter Crescent Rolls, 8 count, 8 oz

Directions: Roll individual smoked sausages into uncooked crescent rolls and 

bake at 375 for 8-11 minutes or until golden brown. Serve with ketchup or your 

favorite dipping sauce.

Recipe from Nathan Day

Oreo Cookies

Serves: 36-48

Ingredients-

2 boxes Devils food cake mix

4 eggs 

2/3 cup oil

1/2 cup butter

4 ounces cream cheese 

2-4 cups powder sugar

1/2 teaspoon vanilla

Instructions-

Mix cake mix, eggs, and oil together well.

Shape into marble size balls, flatten on pan and bake at 350 degrees for 8-10 min.

Mix butter, cream cheese, powder sugar, and vanilla together.

When cookies are completely cooled frost one side and sandwich the two.

Recipe from Holly Magnusson 

  

Taco Soup

          

6 servings

Ingredients:

1 can tomato sause

1 tomato soup

1 can black beans

1 can green beans, slightly chopped

1 packaged of frozen White corn (1pound)

1 pound Ground beef

1 package Taco seasoning 

1 Chopped onion  

Optional

Sour cream 

Shredded cheese

Directions:

Cook the ground beef first till all the way brown. Drain the oil out in a can and put it in the fridge. Then add all ingredients in a large pot. Boil ingredients for 20 minutes. Put sour cream and cheese on top if desired and serve with tortilla chips. 

Recipe from Melissa Moulton       

Lemon Bars

Ingredients

1 Box Lemon Cake Mix

1  - 8 oz pkg of cream cheese

1/3 cup sugar

2 tsp. lemon juice

2 eggs

1/3 cup oil

Directions

1. Preheat oven to 350 degrees.

2. Mix the dry cake mix, 1 egg and 1/3 cup of oil until crumbly (like pie dough) Set aside 1 cup of the mixture. 

3.  Pat the remaining dough into a pan and then bake for 13 minutes.  

4. While that is baking, beat the cream cheese, sugar, lemon juice and 1 egg.  Spread over the baked mixture. 

5.  Then sprinkle the 1 cup of remaining  mixture on top of that.  

6. Bake for 15 minutes longer, then cool.

(Real lemon juice makes it taste even better)

Recipe from Haley  Aldridge

Orange Chicken

   

1 lb pre-cubed chicken

1/2 bottle panda express orange sauce

½ can pineapple tidbits (20 oz can) 

2 cups italian style bread crumbs 

4 cups cooked riceCut up chicken and put into a gallon size ziplock baggie with the bread crumbsshake till chicken is coated

cook chicken in large frying pan with vegetable oilcook until cooked thoroughlyset asidecook white rice according to directions on pkg. minute rice works bestPut one cup of rice in a bowl, add pineapple add chicken in equal portions and top off with orange sauce (to taste) and mimay also add chopped green pepper or a little crunch.

Recipe from Madi Burgess  

Unbelievable Cinnamon Rolls

                       

Makes 24 cinnamon rolls

Ingredients

2 C scalded milk

½ C shortening

½ C warm water

 2 pkg yeast

2 slightly beaten eggs

1 C sugar

 2 tsp  salt

1 C mashed potatoes

7 C Flour

Icing:

3 oz cream cheese

½ C butter

1 tsp vanilla

2 to 4 C powdered sugar

milk

Directions:

Pour milk over shortening and allow to cool to lukewarm.  Soften yeast in the q/w C warm water.  Add to milk mixture with eggs, sugar, salt, mashed potatoes, and 4 cups of flour.  Beat with mixer until smooth and well blended.  Add enough of the remaining flour to make a soft but still slightly sticky dough.  (Dough should be just about right when it pulls off the edges of the bowl.) Cover and allow to rise until double.  Divide dough in half and roll in rectangle ½ inch thick.  spread with melted butter and sprinkle cinnamon and sugar over all.  Roll up from short end and cut into 1 ½ inch slices with a piece of string.  (Dental floss works great.) Place on a greased cookie sheet and cover.  Let rise until almost doubled. (Rolls will rise in oven as well). Bake for 20 minutes at 350 degrees. Ice.

Icing:  Cream the cream cheese and butter together until smooth. Add powdered sugar.  Use milk to thin to desired consistency.  I like it rather thick.  Add vanilla.  Ice the rolls while they are still a bit warm, so the icing will melt into all the crevices.  

Recipe from Brianna Burgess      

Almond Fudge

9 Cups (54 ouces) semi-sweet chocolate chips 

3 cans of sweetned condensed milk 

dash salt 

3 cups of almonds 

4 and a half teaspoons vanilla extract

Recipe from Zayra Santana