Applesauce Cookies

1/2 cup shortening
1 cup sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup applesauce
1 tsp. soda
1 cup nuts
1 cup chocolate chips
1 cup oatmeal
2 cups flour

Mix applesauce and soda together and set aside.  Mix shortening, eggs and sugar together.  Add applesauce mixture, spices and sifted flour.  Stir in oatmeal, chips and nuts.  Drop by teaspoons on geared cookie sheet.  Bake at 400 for 10-12 minutes.

Recipe from Colten Thronberry

Cinnamon Bites

Mix:

1 tbs Yeast

2 tbs Sugar

1 tbs Salt

2 Cups Warm Water

Let stand for five minutes.

Add: 

1/2 Cup Oil

5-8 Cups Flour

Mix

Let Raise for about half hour.

Mix melted butter, brown sugar, and cinnamon.

Cut dough into one inch balls. Dip the dough in the melted butter, brown sugar and cinnamon. 

Put the dough in a muffin tin.

Bake at 350 for 30 Minutes

Recipe from McKenzie Farmer

Beer Bread

3 cups flour

1 Tbsp. baking powder

4 Tbsp. sugar

1 1/2 tsp. salt

12 oz. beer (Odolls alcohol free)

Mix all together and put in 1 large or 2 small bread pans.  Pour melted butter over the top (about 1/2 cube).  Bake at 350 for 45 minuets.

Recipe from Emily Remund

Zucchini Brownies

2 cups flour
2 cups sugar
1 tsp. salt
1/3 cup cocoa
2 cups grated or blended zucchini
1/2 cup salad oil
2 tsp. vanilla
1/2 cup nuts (optional)

Bake at 350 for about 30 minutes or microwave on high for 6 minutes.

Recipe from Colten Thornberry

Kiss Pies

1 refrigerated pie crust, thawed
14 Hershey Kisses
Cherry pie filling
1 egg white whisked with 1 Tbsp. water
Powdered sugar for dusting
Granulated sugar for sprinkling before baking

1.  Preheat oven to 350 degrees F.  Roll out pie dough onto a lightly floured counter top.  Place 10 Kisses around the edges of pie dough, about 2 1/2 inches apart.  Using a biscuit cutter, cut a circle around each Kiss.  Fold opposite sides of pie dough around top of Kiss and pinch edge.  Now fold up the other two sides and pinch edges making a criss cross pattern on top.  Brush all little pies with an egg white wash, then sprinkle with granulated sugar.  Bake for 20-28 minutes or until pies are golden.  Dust each with powdered sugar.

Recipe by Natalie Hart

Super Simple Pumpkin Chocolate Chip Cookies

1 spice cake mix
1 small can pumpkin (15 oz.)
1 bag mini chocolate chips (12 oz.)

Bake at 350 for 14 minutes.

Recipe by Jessica Butcher

Chocolate and Butterscotch Chip Cookies

2 cups butter - room temperature

2 cups brown sugar

1 1/2 cups sugar

Cream butter with sugars; mix well.

3 eggs

1 Tbsp. vanilla

Mix really well again until eggs are incorporated into the sugars and creates a thick batter.

1 1/2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

5-6 cups flour

Add dry ingredients as listed and 4 1/2 cups flour.  Mix well.  Add remaining flour by 1/2 cups until dough is stiff but not dry.

2 bags of semi-sweet chocolate chips (or bag of butterscotch and semi-sweet chips)

Add chips after dough is correct consistency.

Drop dough by 1/4 cup on greased cookie sheet.  Do not make into a ball, or slightly flatten dough if you do.

Bake in oven at 350 for 12 minutes.

If the first batch of cookies com out flat, then add more flour.

Recipe by Shay Thompson

Insulin Shock

1 (20 oz.) pkg. Oreos
1/2 gallon vanilla ice cream
1 jar hot fudge topping
8 oz. Cool Whip

Crush up half of Oreos and layer in 9x13 inch pan. Slice ice cream and layer on top of cookies. Pour heated topping over ice cream and top with Cool Whip. Top with remainder of Oreos. Freeze until solid.

Recipe from Austin Mohler

Vanilla Pudding

1/3 cup sugar

2 Tbsp. cornstarch

1/4 tsp. salt

2 1/4 cups whole milk

3 large egg yolks (lightly beaten)

3 Tbsp. butter

2 tsp. vanilla

1. Combine sugar, cornstarch and salt in medium saucepan and whisk until incorporated.  While constantly whisking, slowly drizzle in milk until smooth.  Whisk in egg yolks.

2. Place saucepan over medium heat and cook until pudding starts to thicken.  Reduce heat, keep stirring and continue cooking for about one minute.

3.  Remove from heat and stir in butter and vanilla.  Stir until completely incorporated.  Pour pudding through stainer.  Lightly press plastic wrap onto of the pudding to prevent skin form forming.  Chill in fridge for 2 hours.

Recipe from Aubrie Jex

Pumpkin Chocolate Chip Bread

Ingredients:

• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg*
• 1/4 teaspoon ground cloves*
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) light or dark brown sugar
• 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 1/4 cup (60ml) orange juice
• 2/3 cup (120g) semi-sweet chocolate chips

Directions:

Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.

Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.

Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

Recipe from McCall Noel

Chocolate Peanut Butter Squares

22 oz. milk chocolate
11 oz.  white chocolate
3/4 cup peanut butter
3 (16 oz.) or larger microwave safe bowls
small paring knife

Melt one bowl of 11 oz. at a time.  Milk chocolate first, then white chocolate, then the milk chocolate again.  Microwave on 50% power for 30 seconds at a time, stirring after each interval until completely melted.
Take a 9 x 13 baking sheet and cover it with wax paper.  Grease wax paper along edges so it lays flat. Take one bowl of melted chocolate and spread evenly across wax paper.  Pound pan on counter to remove air bubbles and make smooth.  Let sit until it looses its glossy look.  Repeat process of first layer, but add 3/4 cup peanut butter to white chocolate.  Spread evenly and pound pan to make smooth.  Repeat process with third layer of milk chocolate. Once all layer are spread, let sit 5-10 min, then cut.  Enjoy.

Recipe from Colton Comer

Bratten’s Clam Chowder

2 c. potatoes, diced

1 c. celery, diced

1 c. onion, diced

Diced carrots, if desired

1 c. butter or margarine

1 c. flour

1 qt. half and half

1 t. sugar

¼  t. pepper

1 t. salt

2 cans minced clams and juice

Place potatoes, celery, onion, and carrots in sauce pan and cover with water.  Simmer until well done.  Melt butter in another larger pan.  Add flour.  Mix well.  Add half & half.  When mixture is smooth and thick, add sugar, pepper, salt, clams & juice.  Then add all of the vegetables and the water and simmer.

Recipe by Madison Saddler

Oreo Mini Cheesecakes

2 pkgs. cream cheer
1/2 cup sugar
2 eggs
Oreo cookies
Chocolate to melt
Whipped topping
Paper cup-cake liners

Heat oven to 350.  Beat cream cheese and sugar in a bowl with a mixer until well blended.  Add eggs, one at a time, beating on low speed after each just until blended.  Place 1 cookie in the bottom of 12 paper-lined muffin cups.  Fill with batter.  Bake 20 minutes or until centers are almost set.  Cool.  Refrigerate 3 hours.  Melt chocolate and drizzle over cheesecakes.  Top with whipped topping.

Recipe from Gladys Patino

Apple Snicker Salad

3 apples

1 bag Snickers mini’s

16 oz. container whipped topping

Caramel topping

Chop apples and Snickers. Reserve some Snickers for the top.  Fold apples and remaining Snickers into whipped topping.  Drizzle Caramel on top and sprinkle with Snickers.  Chill and serve.

Recipe from Taylor Yorgason

Oreo Balls

2 packages Oreos
2 packages cream cheese

Crunch up Oreos.  Soften cream cheese.  Blend together and form into balls.  Place in freezer.  If desired you can dip them in chocolate or white chocolate.

Recipe from Ashley Hammer

Peach Dessert

Topping:

1 cup sugar

2 Tbsp. corn starch

2 cups water

1 (3 oz.) package orange jello

10-12 peaches, sliced

Mix sugar and corn starch. Stir in cold water.  Bring to a boil, then add jello and mix well.  Set aside to chill.

Crust:

3 cups graham crackers, crushed

½ cup butter

6 Tbsp. sugar

In a 9x13” baking dish, combine graham cracker crumbs and sugar.  Cut butter into small pieces and lay on top.  Place in oven at 200 degrees.  Watch and once butter starts to soften, stir ingredients together and press into the bottom of the baking dish.  Remove from oven.

Filling:

1 (8 oz) package cream cheese, softened

2 packages Dream Whip (prepared)

½ cup powdered sugar

½ tsp. vanilla

In a bowl, use an electric mixer to beat cream cheese until smooth.  Add the sugar and continue to beat, then add prepared Dream Whip and mix until well combined.

Spead over crumb crust.

Remove topping from refrigerator and add sliced peaches.  Spread over filling layer.

Chill until serving.

Recipe by Brittney McKay

Broccoli and Ramen Noodle Salad

1 (16 oz.) package broccoli coleslaw mix
2 packages chicken flavored ramen noodles, crushed
1 bunch green onions, chopped
1 cup unsalted peanuts
1 cup sunflower seeds
1/2 cup sugar
1/4 cup oil
1/3 cup cider vinegar
In a large bowl, combine the broccoli slaw, crushed ramen noodles and green onions.
Whisk together the sugar, oil, vinegar and the seasoning packets from the ramen noodles.  Pour over salad and toss.  Refrigerate.  Just before serving add the peanuts and sunflower seeds.

Recipe from Breann Loveless

Quick Doughnuts

Icing:

4 Tbsp. butter, room temperature
1 tsp. vanilla
3 cups powdered sugar
Enough milk to make a thin icing (about 1/2 cup)

Combine all the ingredients in a medium bowl and mix until smooth.  Add just enough milk to make thin icing.

Doughnuts:

2 Pillsbury Grand's Buttermilk Refrigerated Biscuits or other Brand

Sprinkles

Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole form the middle of each biscuit.  Fry them in the oil until golden and then flip with tongs to fry the other side.  You can even fry the donut holes.  Drain on paper towels and then dip in icing and decorate with sprinkles, as desired.

Recipe from Emma Wageman

White Chocolate Muddy Buddies

1/4 cup butter 
1/2 cup peanut butter 
1 cup white chocolate chips 
1/2 tsp. vanilla 
9 cups Rice Chex Mix 
1 1/2 cups Powdered Sugar

Instructions
1.Place 9 cups Chex Mix in a large bowl. Set aside. 
2.Heat butter, peanut butter and white chocolate chips in a small pot on LOW, stirring constantly. Mix until all melted and well blended. 
3.Add vanilla and stir well. Take off heat and pour over cereal. Toss so that most or all pieces are well coated. 
4.Place 1 1/2 cups powdered sugar in a large ziploc bag. Pour cereal into the bag and shake until all the pieces are coated with powdered sugar. 
5.Place in a bowl until ready to serve.

Recipe from Alicia Hubbard

Eclair Cake

2 (3.4 oz) packages vanilla instant pudding
1 (12 oz) Cool Whip
3 1/2 cups milk
1 box graham crackers
1 chocolate frosting

Mix together pudding, Cool Whip and milk.  Spread chocolate frosting on graham crackers.  Line a cake pan with crackers then spread with a layer of the pudding mix.  Repeat layers three more times.  Chill for at least 4 hours to soften graham crackers.

Recipe by Karlee Manzione