
Winners were decided by a panel of impartial judges consisting of staff and faculty in a nutrition-related role.
Alycia Black's Taco Bean Soup (Submitted as "Best Slow-Cooker/Crock Pot Meal")
First Place
Susan Shouse's Dippy Apples
Second Place
Kevin Boysel's Mmm Mmm Granola and Berries
Honorable Mention
First Place
Laurie Smith's Berry Sundae
Second Place
Rebecca Stepps' Baked Spaghetti
Honorable Mention
First Place
Sandy Langheld's French Turkey Wrap
Second Place
Joslyn Davis' Taco Pockets
Honorable Mention
First Place
Janice Gregory's Slow Cooker Lasagna
Second Place
Laurie Smith's Arroz Con Queso
Honorable Mention
To see some of the submissions from last year, please visit this page.