Alison Stone Party Foods Armstrong Mr. Grinch Gone Sweet 10 green grapes 1 0 strawberries 10 mini marsh mellows 10 slices of a banana Wash your hands with soap and water. Wash the grapes and strawberries. Core the strawberries. Peel the banana and slice into equal slices. On a skewer, slide the mini marshmallow on first. Then the strawberry with the smaller end by the marshmallow. Slide the banana slice on, and then the green grape on. Repeat for each skewer. You are ready to serve your dish now.
TJ Court Party Foods Briscoe Thanksgiving Roll Ups Ingredients 1 (6 count) package of spinach tortilla wraps (can use multiple color wraps for interest) 8 oz green onion cream cheese 6 green onions, finely chopped 1 pkg dried cranberries 1 lb oven roasted turkey breast, thinly sliced 1 bag spinach, stems removed Directions 1. In a medium mixing bowl, combine cream cheese and green onion. 2. Assemble: Spread cream cheese mixture over tortilla, up to about 1 inch of edge. Sprinkle with cranberries. Layer with spinach leaves, only to the edge of the cream cheese. Place two pieces of turkey on top of spinach. Repeat with remaining tortillas. 3. Wrap each tortilla individually with plastic wrap, make sure it is tight. Refrigerate for at least two hours. 4. To Serve: Cut each tortilla roll into 8-12 slices (depending on how thick you want them).
Gage Whatley Party Foods Carson County 4-H Crockpot Cheeseburger Sliders 1 V2 lbs Lean Ground Beef 3 Cloves Garlic- Pressed and Divided % tsp Salt 112 tsp Pepper 2 tbs. Burger Seasoning 8 oz Velveeta Cheese- Cubed 4 Tbsp Milk 1 Onion- Finely Chopped Onion 12 pack of hawaiian rolls 2 teaspoons butter, melted INSTRUCTIONS 1. Brown beef in a skillet with one clove of the garlic and seasonings. 2. Drain and mix with remaining ingredients in slow cooker. 3. Cover and cook on low for 2 hours. 4. Preheat oven to 325 degrees. Grease a small baking sheet. Split hawaiian buns down the middle lengthwise, try to keep all of the buns in tact. 5. Spread the filling on the bottom half of the slider buns. Sprinkle with remaining cheese. Cover with top half of buns. Brush tops with butter. Bake until the filling is hot and the tops are golden brown, about 8-10 minutes.
Cecilia Linda Granadoz Party Foods Collingsworth Western Cookies Sugar Cookie Recipe: 1 C. unsalted butter 1 C. white sugar 1 tsp. vanilla 1 egg 2 tsp baking powder 3 C. flour preheat oven to 350 degrees Cream butter and sugar until smooth then add vanilla and egg. In a seperate bowl mix dry ingredients then gradually add wet ingredients. Divide dough in half roll out 1/4 inch thick and use cookie cutters to cut shapes. Bake for 8-10 minutes. Makes 12 cookies. Royal Icing 1/2 C. powdered sugar 1 tbsp. milk 1/2 tsp vanilla extract 2tsp light corn syrup mix sugar and milk, add syrup and vanilla until smooth. Thin with water if needed. Use gel food color to add tint. Decorate cookies with icing.
Avery Detten Party Foods Deaf Smith Fiesta Apple Berry Salsa with Cinnamon Tortilla Chips Ingredients: 5 flour tortillas water 2 tablespoons cinnamon-sugar mix 1 orange 2 Granny Smith apples, peeled 12 strawberries, washed and leaves removed 2 kiwi fruit, peeled 2 tablespoons apple jelly 2 tablespoons brown sugar Directions: For the tortilla chips, preheat oven to 400 degrees F. Cut tortillas into 6 wedges each. Sprinkle tortilla pieces with water, then sprinkle with cinnamon-sugar mix. Place on baking sheet and bake for 8 minutes, until crisp. Set aside to cool. For the salsa, juice the orange and set the juice aside. Dice the apples and place in a medium bowl. Add the orange juice. Dice the strawberries and kiwi fruit and add to the apple-orange juice mixture. Stir in the apple jelly and brown sugar until all ingredients are combined. Serve with the cinnamon tortilla chips. Makes 6 servings
Ashlyn Stone Party Foods Gray Ants on a Log Ingredients: 8 celery sticks 1 cup of peanut butter 1/2 cup of raisins Directions: Wash celery and cut stalk into thirds. Fill celery "logs" with peanut butter. Place raisins on the peanut butter resemble ants on a log.
Maggie Cook THIRD PLACE Party Foods Hall Mardi Gras Cucumber Cups Ingredients 2 large cucumbers 4 oz cream cheese 4 oz plain Greek yogurt. 75 oz or half envelope Knorr Vegetable Soup Mix 12 medium shrimp, cooked, peeled Shredded purple cabbage for garnish Directions Trim ends from cucumbers and cut crosswise into 13 (3/4-inch-thick) rounds. Scoop a 1 /2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes. Beat yogurt, cream cheese and soup mix together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 shrimp and shredded purple cabbage.
Blair Dahl Party Foods Hartley Apple Lattice Pie Baked in an Apple Ingredients: 4 large apples (any variety) 1 can (21 oz) apple pie filling 1 teaspoon ground cinnamon 1 package (14.1 oz) Refrigerated Pie Crust (use just one of the two crusts in the box) 1 egg, lightly beaten Steps: 1. Preheat oven to 400 degrees Fahrenheit 2. Slice the top off each of your apples and scoop out the inside of the apple with a knife and spoon. 3. In a small bowl, mix the apple pie filling with the cinnamon. Spoon the filling into the well of each apple. 4. Unroll one pie crust and cut it into fourths; one for each apple.. Then cut each quarter into 1/4 inch strips. 5. Lay strips of dough on top of the apple. Then take one new strip at a time and alternate weaving it over and under the pie strips already in place. Repeat until the top of the apple has been covered. Trim excess pie crust around the edges with a knife. Lightly brush beaten egg over the top of each crust. 6. Place apples in a baking dish and fill with 1/4 inch of water. Bake for 20-25 minutes or until crust is golden brown. Remove from baking dish and enjoy! May serve warm or at room temperature.
Name Tatum Oatman FIRST PLACE Party Foods Hemphill Pine Cone Cheeseball 1 (8 oz) package cream cheese, softened 1 /2 cup light mayonnaise 5 strips of bacon, cooked crisp and crumbled 1 Tbsp diced green onion 1 tsp chopped fresh dill weed 1 /8 tsp pepper 1 1/4 cup whole almonds, toasted Fresh dill sprigs for garnish 1. Preheat oven to 350 degrees. 2. Spread almonds on a baking pan and bake for 10-15 minutes, stirring occasionally until golden. Let cool. 3. Combine cream cheese and mayonnaise and mix well in a food processor or blender. 4. Stir in the cooked bacon, green onion, dill weed and pepper. 5. Cover and chill overnight. 6. Shape the cheese mixture into two small pine cones on a serving plate. 7. Starting at the narrow end, place almonds into the cheese on a slight angle, forming rows. 8. Garnish with rosemary twigs to resemble pine needles.
Karley Floyd Party Foods Hutchinson Tailgate Burger Bites Ingredients: Meatballs: 1 lb Lean Ground Beef (96% lean) 1/2 cup soft bread crumbs 1 egg, slightly beaten 2 Tablespoons finely chopped onion 1 teaspoon minced garlic or 1/2 teaspoon garlic powder 1/2 teaspoon said 1/8 teaspoon black pepper 1 teaspoon chili powder (optional) Heat oven to 350 F. Combine all ingredients in a large bowl, mixing lightly but thoroughly. Shape into small bite size meatballs (roughly 3/4-1"). They get bigger when cooking. Place on a rack in a broiler pan. Bake for approximately 8-10 minutes (internal temperature of 165 F) doneness, until no longer pink in center and juices show no pink color. Garnishes: Lettuce Grape Tomatoes Cooked Bacon cut into 1" squares Sliced Cheese, American, Swiss or Chedder Cook's Tips To make meatballs the same size use a small cookie scoop or melon bailer. For easy cleanup, line the bottom of broiler pan with aluminum foil before baking meatballs.
Name MaKaylie Goolsby Party Foods Moore Mack's Lil Devils 6 Hard Boiled Eggs 2 Tbsp. Mayonnaise 1 Tbsp. Yellow Mustard 2 Tbsp. Pickle Relish 1/4 tsp. Cayenne Pepper 1/4 tsp. Paprika Salt & Pepper to taste Peel shells off of the hard boiled eggs and slice in half lengthwise. Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl. Using a fork, mash the yolks into small pieces. Add the mayonnaise, yellow mustard, pickle relish and cayenne pepper, salt and pepper to the yolks and mix until well combined and creamy. Using a spoon, carefully scoop some of the yolk mixture in the whites of each egg half. Repeat until all the eggs whites are filled. Lightly sprinkle with paprika and keep in the fridge until ready to serve.
Name Chloe Tanner Party Foods Ochiltree Fresh From the Farm Spinach Artichoke Dip with Blue Corn Tortilla Chips Recipe Fresh from the Farm Spinach Artichoke Dip w/biue Corn Tortilla Chips Steamed Artichokes: Pick 2 Artichokes, look for leaves that are tight and that feel dense. Trim the pointy ends off the leaves and cut off the top 1/3 of 2 Artichokes. Rinse under running water put in colander or steaming basket. In bottom of pan add 2-3" of water and add the juice of 1 lemon and 2 bay leaves Bring water to boil, reduce heat and steam covered for 40-50 minutes. Cool, peel off outer leaves to eat with dipping sauce. Cut the heart out chop in chunks. To make chips: 1 C Blue corn Masa 2/3C Water Mix the masa and water together to form a soft dough. Use an 1/8 C measuring cup or dipper to form into 1" balls. Flatten the balls out to form a tortilla Cook on a Medium-Hot Griddle for 5-6 minutes Cool Preheat Air fryer to 400 deg. Brush lightly with oil Cook in batches to cover bottom of Air Fryer w/o overlapping for 3-4 minutes. Place on Paper Towels to cool Spinach Artichoke Dip 3 C Fresh Spinach 2 Artichoke Hearts % C Mayonnaise % C Sour Cream % C Grated Pepper Jack Cheese Preheat oven to 350 deg Grease small casserole dish Pick 3 cups of Spinach from Garden, rinse with running water. Cut up spinach into %" shreds Combine the spinach, chopped up artichoke hearts, mayo, and sour cream in a bowl. Stir well, scrape into prepared casserole dish and sprinkle w/ Jack cheese on top. Bake 30 minutes Serve w/biue Corn Tortilla Chips
Abby Gist Party Foods Oldham County Mexican Layer Dip 1 can retried beans 1 can rotel 2 tsp chili powder % tsp ground cumin % tsp garlic powder, divided Salt and fresh ground pepper 3 medium avocados, peeled & diced 1 % Tbs lime juice 12 oz sour cream % (6 oz) can sliced black olives 2 small Roma tomatoes, diced 1 %cup finely shredded Mexican cheese blend % cup sliced green onions Tortilla chips In a medium mixing bowl stir together retried beans, rotel, chili powder, cumin,% tsp garlic powder and salt and pepper to taste. Spread bean mixture into even layer in 7 X 11 baking dish. Mash avocado with lime juice. Season with garlic powder and salt to taste. Spread into an even layer over the bean layer. Spread the sour cream into an even layer over the avocado layer. Sprinkle with cheese, black olives over sour cream layer then top with tomatoes and green onions. Serve with tortilla chips. Makes 10 servings
BAILEE MCALISTER INTERMEDIATE INTERMEDIATE PARTY FOODS POTIER SOUTHWEST EGG ROLLS 1 15.5 oz. can black beans rinsed and drained 1 small bell pepper finely chopped 1 10 oz. can Mexicorn drained 1 4 oz. can diced green chilies, 1 cup diced cooked chicken breast 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon red pepper flakes optional 1 package egg roll wrappers (24 wrappers) 1 tablespoon extra virgin olive oil salsa, sour cream or Greek yogurt or guacamole Preheat oven to 425. Combine all ingredients, except the egg roll wrappers and olive oil, in a medium bowl and stir to combine. Lay an egg roll wrapper flat on your counter. Spoon about 3-4 tablespoons of the filling into the middle bottom third of the wrapper, leaving some space around the edges. Fold the sides over and then roll up the egg roll. Place seam side down on a baking sheet. (Watch the video at the top of this post to see this in action.) Repeat with remaining egg roll wrappers until all are filled. (You'll have leftover of the mixture). Brush the tops of each egg roll with olive oil. Bake at 425 for 15 minutes, until the egg rolls are golden brown and edges are crispy. Serve warm with salsa, sour cream/greek yogurt or guacamole.
Emily Fields 5ho ov stoppef \=t\ r{.~ toed~ Randall County Pumpkin spice cupcakes :Y.. cup all-purpose flour \12 tsp. baking powder \12 tsp. baking soda \12 tsp. ground cinnamon \12 tsp. ground cloves ~ tsp. salt 3 large eggs 1 cup sugar 2/3 cup 100% Pure Pumpkin Directions: Combine the dry ingredients in a bowl and set it aside. In a mixing bowl combine the eggs and sugar. Beat until peaks form. Mix in the pumpkin. Then add the dry ingredients mixing just until well incorporated. Place batter into lined muffin cups and bake at 375 degrees for 13 to 15 minutes. or until inserted toothpick comes out clean Cream Cheese Frosting Filling 8 oz. cream cheese 1 cup powdered sugar 6 Tbsp. butter 1 tsp. vanilla Directions: Butter should be at room temperature. Combine cream cheese, butter, and vanilla in a mixing bowl. Mix on low speed. Gradually add powdered sugar until completely combined. Butter Cream Icing 4 cups powdered sugar 1 to 2 tsp. vanilla Yt cup of water \12 cup Crisco (icing coloring) Directions: Combine Crisco, 2 cups of powdered sugar, vanilla and water in a mixing bowl. Mix together on low speed. Gradually add powdered sugar until completely combined. More water may be added to achieve the desired consistency. Tint icing to your preference.
Fondant 1 cup mini marshmallows 1Tbs. water 1 tsp. Crisco 1 3 /.t cup powdered sugar Cornstarch as needed (Icing coloring) Directions: In a microwave safe bowl combine the marshmallows and water. Microwave on high for 30 seconds. Add the Crisco and desired coloring to the bowl stir well to combine with the melted marshmallows. Add in 1 cup of powdered sugar stir until completely combined. Fold in the remaining powdered sugar. Use your hands to knead the fondant onto a surface dusted with cornstarch.
Baxton Angeley Party Foods SECOND PLACE Wheeler Strawberry Shortcake Shish Kabobs 1 loaf vanilla pound cake 20-30 strawberries 1 cup white chocolate chips, melted 1 cup milk chocolate chips, melted 1 0-15 popsicle sticks Pound Cake: 4 eggs 2 cups all-purpose flour 1 /2 teaspoon salt 1 cup sugar 2 teaspoon vanilla extract 1 cup unsalted butter To make Pound Cake: Preheat oven to 350 degree Fahrenheit. Butter and flour a 8 1/2 X 4 1/2 inch loaf pan. Using an eectric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition, add vanilla and salt. With mixer on low gradually add flour, beating just until combined. Bake in oven for 1 hour (tent with foil if browning too quickly). Let cool in the pan for 15 minutes. Invert onto a wire rack, and turn upright to cool completely. For the Kabobs: Cut the strawberries in half and the pound cake loaf into 1 inch by 1 inch squares. Slide on the strawberries and cake pieces onto the skewer or popsicle stick. Set on a pan or waxed paper. Melt the white and milk chocolate according to package directions and drizzles over the shish kabobs. Let the chocolate drizzle set and refrigerate until read to serve.