Event Day Recipes
2012 Event Day Food Challenge Recipes
Pumpkin Chocolate Chip Cookies (Joseph Kazmarynski)
You will need:
2 cups pumpkin
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 Tablespoon vanilla
1/2 cup sour cream
4 1/4 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups chocolate chips
Preheat oven to 375 degrees. Combine all ingredients. Drop spoonfuls of dough onto ungreased cookie sheets. Bake for 10 minutes. Eat half a dozen (at least!) with a tall, cold glass of milk while still warm. Sweet pumpkin perfection.
Wagon Wheel Salad (Austin Henry)
1 box wagon wheel pasta
2 cups sour cream
1 pound taco flavored pork
8 oz. sharp shredded cheese
16 oz. western dressing
2 cups crushed taco flavored Doritos
Brown pork and drain grease off. Boil pasta according to package directions and rinse well. In a large bowl mix all ingredients. Stir together well, add Doritos last. Chill in fridge for 1 hour before serving.
Pennie's Rice Krispy Bars (Mikayla Henry)
Grease 9 x 13 pan with butter
In large pan combine:
1 cup light syrup
1 cup sugar
Bring to a boil
Stir in 1 16.3 oz. jar of peanut butter
Add 5 cups rice krispies
In a microwave safe bowl combine:
1 cup milk chocolate chips
1 cup butterscotch chips
Microwave for 1 minute, stir, then microwave for another minute until completely melted. Stir well, then pour over rice krispy mixture. Cool in fridge 5 minutes to set frosting, then it will finish setting up on counter.
Philadelphia Classic New York Cheesecake (Trevor Moyer)
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8oz. each) PHILADELPHIA Cream Cheese or PHILADELPHIA Neufchâtel Cheese, 1/3 less fat than Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 cup BREKSTONE’S or KNUDSEN Sour Cream
MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.
MIX cream cheese, 1 cup sugar flour and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE at 325°F for 1 hour 5 minutes or until center is almost set if using silver springform pan. (Or, bake at 300°F for 1 hour 5 minutes or until center is almost set if using dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight. Makes 16 servings.
Mile High Strawberry Pie (Jesse Moyer)
5 oz frozen strawberries
1/2 c. sugar
½ T lemon juice
1 egg whites
1 tub (8 oz) whipped topping
1 package graham crackers, crushed
¼ c margarine, melted
Stir the strawberries, sugar, and lemon juice together, let stand. Beat egg white until stiff. Add strawberry mixture. Fold in whipped topping. While egg is beating, combine graham crackers and margarine to make crust in pie pan. Add strawberry mixture to crust. Freeze for 2 hours before serving. Keep frozen.
Cabbage and Apple Salad (Theresa Crawford)
! bag of shredded cabbage
½ cup heavy cream
2 tart apples
1/3 cup honey
½ cup raisins
Put Cabbage in large bowl. Cut and core apples. Dice the apples and add to cabbage. Add raisins. Use a large spoon or fork to toss the salad. Combine cream and honey in small bowl. Mix well and pour over salad. Cover and refrigerate to chill before serving.
Green Grasshopper Pie (Alex Ely)
Premade OREO pie crust
Mix 2 small boxes of instant vanilla pudding mix with 2-1/4 cups of milk.
Whisk in a teaspoon or two of peppermint extract and a splash of green food coloring.
You will get this vibrant green pie filling that goes right into the crust.
Use your favorite whipped cream to pipe blobs around the border of the pie or cover it completely if you love your whipped cream.
Finally, pick up a package of Andes Crème de Menthe baking chips or just break up some of the Andes Mint Candies and sprinkle generously all over the pie.
Refrigerate your pretty little grasshopper pie for and hour and serve it up with a big for.
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