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Adults - First Place

Chocolate Swirl Cheesecake Crust: 1 1/4 c. crushed chocolate wafers 2 T. confectioners sugar 2 t. unsweetened cocoa powder 1/2 c. finely chopped walnuts 5 T. unsalted butter, melted Filling: 1 c. semisweet chocolate chips 1 lb. cream cheese, room temp 1/2 c. granulated sugar 4 large eggs 1 t. vanilla extract 1 c. sour cream 3 T. brown sugar, firmly packed Heat oven to 350 degrees. Lightly butter 8 inch springform pan. Prepare crust. Mix all ingredients except butter in mixing bowl. Drizzle butter over mixture and stir until crumbs are moistened. Press over bottom and halfway up side of buttered pan. Bake 6 minutes. Let cool on wire rack, then refrigerate until cold. Heat oven to 425 degrees. Prepare filling. Melt chocolate in top of double boiler over simmering water. Beat cream cheese and granulated sugar in mixer bowl until light and fluffy. Beat in eggs one at a time, then beat in vanilla. Divide batter in half. Beat 1/3 cup sour cream, the brown sugar and melted chocolate into half the batter. Beat remaining 2/3 cup sour cream into second half. Pour chocolate batter into chilled crust. Gently pour white batter on top. Swirl batter together using thin knife; do not over mix. Bake cake 12 minutes. Reduce heat to 250 degrees and bake until 1 inch circle in center of cake is barely soft, 55-60 min. Let cake cool on wire rack to room temperature. Sarah Michels, Canton High School

My Favorite Mexican Casserole 1 1/2 cups crushed tortilla chips 1 lb. shredded cooked chicken meat (from a small roasted chicken) 1 can (15 1/2 oz.) garbanzo beans, drained 1 can (15 1/2 oz.) kidney beans, drained 1 can (15 1/4 oz.) corn kernels, drained 1 can (8 oz.) tomato sauce 1 cup prepared salsa 1 cup chopped red onion 1 green bell pepper, cut into 1/4 inch slices 1/4 cup chopped fresh cilantro leaves 1 T. Minced garlic Salt and pepper to taste 6 oz. grated Montery Jack cheese 6 oz. grated sharp Cheddar cheese Preheat oven to 350. Grease a 13 x 9 inch baking dish, then scatter the crushed tortilla chips evenly on the bottom. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro. GARNSHES: 2 cups diced ripe tomatoes; sour cream; 1/2 cup chopped cilantro leaves. Megan Till, Watonga

Cheesy Bacon Bites 1 pkg. cream cheese, softened 1/4 Cup Real Bacon pieces (found in the Salad Dressing Section) 2 T. chopped onion 1/8 t. ground black pepper 1 pkg. (8 oz.) refrigerated crescent rolls Preheat oven to 350. Combine cream cheese, bacon, onion and pepper. Separate crescent rolls into two rectangles; place on a cutting board. Pinch seams together. Spread cheese mixture on each rectangle. Roll up, starting at longest side and seal. Cut each roll into 16 slices. Place slices cut side down on a flat sheet cake pan or Baking Stone. Bake 15 minutes, or until golden brown. Serve warm. Yields 32 appetizers. Megan Till, Watonga

Pull-Apart Pizza Bread 1 package (12 ounces) refrigerated buttermilk flaky biscuits 1 tablespoon olive oil 1/2 green bell pepper, coarsely chopped 1/2 red bell pepper, coarsely chopped 1 bunch onion, coarsely chopped 2 teaspoon dried Italian seasoning 1/4 teaspoon garlic salt 1/2 cup shredded mozzarella cheese 1/2 chp shredded cheddar cheese Preheat oven to 400 degreees. Separate biscuits. Place 2 biscuits in center of greased 14-inch pizza pan. Arrange remaining biscuitsw, edges touching, in rows around center biscuits. Pat out dough with fingers to 10-inch circle, pressing edges together to seal; brush with olive oil. Sprinkle with bell peppers, onion, Italian seasoning and garlic salt; top with cheese. Bake 12-15 minutes or until golden brown. Serves 6 -8. Jackie Haub, Canton FCCLA

Broccoli Salad 3 heads broccoli 1 small red onion, diced finely 8 oz. shredded cheese 12 oz. cooked bacon, crumbled, it's easier to dice bacon, then cook and drain 1/2 c. mayonnaise or Miracle Whip 1/4 c. sugar 1/4 c. white vinegar 1/4 c. salad oil Cut heads of broccoli into small pieces, discard stalk or save to cook. Dice onion finely. Cook bacon and mix broccoli, bacon, onion and cheese. To make the dressing: Mix the sugar, vinegar, oil and mayonnaise or Miracle Whip thoroughly. Pour over the broccoli mixture. Refrigerate for an hour or two before serving. Better if made a few hours to one day ahead. Serves 6 Jackie Haub

Basic White Cake - Cream Cheese Frosting 2 c. sugar 1 c. butter 3 c. sifted cake flour 3 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla 1 tsp. lemon flavoring 6 egg whites 1 c. milk Preheat oven to 375 degrees. Cream sugar & butter until fluffy. Combine flour and baking powder, add to creamed mixture alternately with milk. Beat well after each addition. Add salt and flavoring. Beat egg whites until stiff peaks form, fold into batter. Pour into 3 greased and floured pans. Bake for 25 to 30 min. or until cake tests done. Frosting 1 stick butter 8 oz. cream cheese 1 # powdered sugar 1 cup milk Cream together until spreading consistency apply to cake with coconut Margie Laubach, Okeene

Cranberry Salad One 6 oz. rasberry jello 1 cup boiling hot water 1 can smooth cranberry sauce One 15 3/4 crushed pineapples with juice 8 oz. cream cheese softened 1/4 cup sugar 8 oz. sour cream Put cranberry sauce in bowl, mash down. Mix jello with hot water to dissolve then add cranberry sauce and pineapples and mix well. Refrigerate till set completely. In a bowl mix cream cheese, sugar and sour cream. Spread over jello after it is set. Chop walnuts or pecans and sprinkle on top. Margie Laubach, Okeene

King Ranch Chicken 1/4 c. (1/2 stick) margarine 1 med. onion, chopped 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 (10 3/4 oz.) can condensed cream of chicken soup 2 (10 3/4 oz.) cans Ro-Tel diced tomatoes & green chilies 2 c. cubed chicken 12 corn tortillas, torn into bite-size pieces 2 cups (8 oz.) shredded cheddar cheese Preheat oven to 325 degrees. In a large saucepan, cook onion in margarine until tender, about 5 minutes. Add soups, Ro-Tel and chicken stirring until well blended. Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers. Bake for 40 minutes or until hot and bubbling. Makes 8 servings. Janice Hood, Pleasant Valley HCE

               

Jalapeno Cheese Bread 1 pkg. dry yeast 2 1/4 c. milk 2 Tbsp. sugar 1 Tbsp. shortening 1 egg 2 tsp. salt 5 3/4 - 6 1/4 cups all-purpose flour 8 oz. shredded cheese (Cheddar works best if you want to see cheese) 10 oz. jar of sliced jalapeno (use at least half) In a large mixer bowl combine 2 1/2 cups of the flour and the yeast. In saucepan heat milk, sugar, shortening, and salt just till warm (115 - 120 degrees) and shortening is almost melted; stir constantly. Add to flour mixture. Beat at low speed of electric mixer 1 to 2 minutes, scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic, 6-8 minutes total. Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double, about 1 1/4 hours. Punch down; turn out onto lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Lightly grease two 8 x 4 x 2 inch loaf pans. Shape each half of dough into a loaf by patting or rolling. To pat dough, gently pull the dough into a loaf shape, tucking the edges beneath. Cover lightly and set aside till needed. To shape dough by rolling, place ball of dough on a lightly floured pastry cloth or board. Roll into a 12 x 8 inch rectangle, rolling to the outer edges to remove all the bubbles. Sprinkle cheese fairly thick, being careful to keep cheese 1/2 to 3/4 inch from edges. Place jalapeno slices on top of cheese (the more, the better). Roll up tightly, starting with narrow edge. Seal with fingertips as you roll. Repeat to make second loaf. Brush loaves with melted butter. Cover; let rise in warm place till nearly double, 45 - 60 minutes. Just before you get ready to bake, lightly brush loaves with one beaten egg. Bake in 375 degree oven about 45 minutes or till done. Test by taping the top with your finger. A hollow sound means the loaf is properly baked. If top browns too fast, cover loosely with foil the last 15 minutes of baking. Remove from pans; cool. Makes 2 loaves. NOTE: Times in recipes may vary according to; humidity, temperature, type of stove. The dough is ready to shape when you can lightly and quickly press two fingers 1/2 inch into the dough and the indentation remains. Clella Lookabaugh, Pleasant Valley HCE

Baked Zucchini with Parmesan Cheese 1 1/2 lb. zucchini squash 1/4 cup olive oil 1/2 cup all-purpose flour 2 medium tomatoes, sliced 1 1/2 t salt 1 cup sour cream 1 1/2 t. dried oregano leaves 1/2 cup grated Parmesan cheese 1/4 t. pepper Preheat oven to 350 degrees. Lightly grease a baking dish (8x8x2-inch) with butter. Cut zucchini crosswise into 1/4-inch-thick slices. In a medium-sized bowl, mix flour with 1/2 t. of the salt, 1/2 t. of the dried oregano leaves, and 1/8 t. of the pepper. Add zucchini slices and toss thoroughly to coat all sides with the seasoned-flour mixture. Place olive oil in large skillet and heat over moderately high heat until very hot. Add zucchini, a few slices at a time, in a single layer. Saute for about 4 minutes or until well browned Turn slices over and brown second side. As zucchini slices are done, remove and drain on paper towels. Repeat with remaining slices until all are browned. Arrange slices in a prepared baking dish; top with tomato slices. At this point you may cover and chill casserole until ready to bake. Thoroughly blend with a wire whisk, 1 t. salt, 1 t. oregano, and 1/8 t. pepper in a small bowl. Spread this cream mixture evenly over zucchini and tomato slices in casserole. Sprinkle with cheese. Put zucchini casserole on the center rack in oven and bake for 30 to 35 minutes or until cheese is melted and lightly browned and the zucchini and tomatoes are tender. Remove from oven and serve immediately. Makes 6 servings. Terri Walker, Oklahoma City

Hawaiian Coconut Spread 8 oz. cream cheese, softened 2 T. apricot, pineapple, or peach preserves 1/3 c. coconut Combine all together; mix well. Chill. Serve with any kind of nut bread. David McNabb, Canton