Mandarin Chicken

Cut chicken into small pieces and shake in a bag with cornstarch.
Brown chicken in oil.
Pour over sauce and let simmer for 20-30 minutes.

Sauce:
1/2 c. vinegar
3/4 c. sugar
3-4 tbsp ketchup
1/4 c. pineapple juice
1 tsp. soy sauce
1/2 tsp. salt

Serve over rice.

- Angie W.

Absolute Mexican Cornbread

Ingredients:
1 c. butter, melted
1 c. white sugar
4 eggs
1 (15 oz.) can cream-style corn
1/2 (4 oz.) can chopped green chile peppers, drained
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar cheese
1 c. flour
1 c. yellow cornmeal
4 tsp. baking powder
1/4 tsp. salt

Directions:
Preheat oven to 300 degrees. Lightly grease 9x13 baking dish.
In a large bowl, beat together butter and sugar.  Beat in eggs one at a time.  Blend in cream corn, chiles, and cheeses.
In a separate bowl, stir together flour, cornmeal, baking powder, and salt.  Add flour mixture to corn mixture; stir until smooth.  Pour batter into prepared pan.
Bake for 1 hour, until toothpick comes out clean.

- Chelsey
original recipe found here: http://allrecipes.com/recipe/absolute-mexican-cornbread/detail.aspx?event8=1&prop24=SR_Title&e11=mexican%20cornbread&e8=Quick%20Search&event10=1&e7=Home%20Page

Cheese Bread

like Red Lobster

Ingredients

3 cups flour

1 tablespoon baking powder

1 tsp salt

1/4 tsp cayenne pepper

1/8 tsp black pepper

4 oz cheddar cheese, cut into 1/2 inch cubes

1 1/4 cups milk

3/4 cup sour cream

3 tbsp butter, melted

1 egg, lightly beaten

Directions:

Heat oven to 350.  Grease a 9x5 loaf pan with oil.  In a bowl, whisk together the first 5 ingredients.  Carefully stir in cheese cubes until covered in flour mixture.  This will help prevent your cheese from sinking to the bottom.  In a different bowl, whisk together the remaining ingredients.  Fold the wet mixture into the flour and cheese mixture.  Pour and spread the mixture into the loaf pan.  Bake for 45-50 minutes.  Let cool 10 minutes and then remove from pan.  Allow to cool for one hour before slicing and serving.

Tips:

I just mixed by hand.  You don't want to over mix it.  When it's ready it will look like Bisquick dough drop bisquick batter.

Put a cookie sheet under your loaf of cheese bread in the oven to prevent the cheese from melting onto the bottom of the oven.

- Amber

Nuts about Berries Zuppa's Salad

Ingredients:
Romaine lettuce
Strawberries
Blackberries
Raspberries
Blueberries
Honey roasted peanuts, crushed
or Almonds
Strawberry Vinaigrette Dressing or Poppy Seed Dressing (I like the Brianna's brand)

Directions:
Toss ingredients and eat!

- Jacquelyn

Parmesan Roasted Broccoli

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/3 cup grated parmesan cheese

Directions:
Preheat oven to 425 degrees.
Cut the brocoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  You should have about 8 cups of florets.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil.  Sprinkle with the salt and pepper.  Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tbsp olive oil, lemon zest, lemon juice, and parmesan cheese.  Serve hot.

- Cristina
adapted fromhttp://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html

Pumpkin Bread

Ingredients:
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cup sugar
1 2/3 cup flour

Directions:
Mix all ingredients above together and then add
2 eggs
1/2 cup oil (I use canola)
1 cup canned pumpkin (there is just about 2 cups in a can, so I usually make 2 loves at a time)

Pour into greased bread pan.  Cook at 325 for 1 hour 15 minutes.

- Lydia

Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

Ingredients:
2 (15 oz) cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tbsp minced shallots
2 tsp salt
1/4 tsp cayenne pepper
2 tbsp sugar
6 tbsp extra virgin olive oil
zest of 2 limes
6 tbsp fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 avocados, chopped

Directions:
Combine all ingredients except for avocados in a large bowl and mix well.  Cover and chill for a few hours or overnight.  Right before serving, add avocados and mix gently, being careful not to mash avocados.  Garnish with more chopped cilantro if desired. Serve at room temperature.

- Danika
adapted from http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html