Chicken Fajitas - Claire & Miranda

Ingredients:
1/2 c. orange juice
1/4 c. olive oil
2 large limes, zested and juiced
3 T. brown sugar
3 cloves garlic, minced
1 T dried oregano
1 T. chili powder
1/2 t. kosher salt
2 boneless, skinless chicken breasts
2 large boneless, skinless chicken thighs
1 (12 to 16 oz.) flank steak
Flour tortillas, warmed

Directions:
In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, brown sugar, garlic, oregano, chili powder, and 1/2 t. salt. Pour the mixture into a 1 gallon size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally.  Put a grill pan over medium high heat. Remove the meat from the bag and season with salt. reserve the marinade.
Grill the chicken breasts for 6-8 minutes on each side and the chicken thighs for 8-10 minutes on each side or until cooked through. Grill the steak for 5-6 minutes each side for medium well. Allow the meat to rest for 10 minutes before slicing.

Meanwhile, put the marinade in a small saucepan and bring to a boil over medium high heat. Boil for 5 minutes until slightly thickened. Slice the mat into 1/2 inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.

Texas Taco Salad - Stephanie, Roan, & Spencer

 Ingredients:
1/2 bag shredded cheddar cheese
5 T. sour cream
1 lb. steak
1 1/2 lbs. chicken
10 ct. flour tortillas
1 small tomato
1 head lettuce
2 packets taco seasoning
1 bag doritos

Directions:
Bowls:
1. Heat tortilas in microwave for approx. 30-45 sec.
2. Place tortillas in bowl makers (spray with cooking spray)
3. Bake at 425º until crispy (10-15 min.)

Meat:
1. Cut meats into diced size cubes
2. Saute in large skillet until meat is tender and completely cooked through
3. Add taco seasoning and follow directions on back of package
4. Let meat simmer until a lite sauce forms

Salad:
1. Remove bowls from maker
2. Add lettuce, cheese, meat and veggies
3. Add sour cream, doritos and hot sauce(optional)

Mango-Papaya Salad - Jennifer, Ross & Nicci

Ingredients:
3 firm ripe mangoes, peeled, pitted and cut into bite-sized pieces
3 firm rip papayas, peeled, seeded and cut into bite-sized pieces
1/4 c. freshly shredded coconut
1/4 c. slivered almonds
1/3 c. mayonnaise
1 1/2 T. fresh lemon juice

Directions:
Mix the fruits well. Sprinkle them with the coconut and slivered almonds. Chill. In a small bowl, blend the mayonnaise and lemon juice. Top the salad with the mayonnaise dressing before serving.

Crab Rangoon - Roberto, Tori & Nicci

Ingredients:
1/4 c. sour cream
2 (8 oz.) packages cream cheese, at room temp.
3/4 -1 c. crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced
1 t. ginger, minced
2 t. soy sauce
1 t. sugar
wonton wrappers (60)
oil (for frying)

Directions:
1. Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
2.  Fold in remaining ingredients (except wrappers). Heat oil to med-high and you want it around 1 1/2-2 inches deep.
3. Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 11/2 t. of mix in the center of each wrapper.
4. Moisten edges, bring up corners and pinch together, along with sides-you don't want filling to float away.
5. Place all 6 in the hot oil and repeat process.
6. By the time you have the next set of 6 ready to crimp, it should be time to turn the rangoon's.
7. You want them a nice golden color.
9. Remove with a slotted spoon and drain on paper towels.

Fruit Pizza - Jennifer & Stephanie

Sugar Cookie Ingredients:
2 3/4 c flour
1 t. baking soda
1/2 t. baking powder
1 c. butter, softened
1 1/2 c. sugar
1 egg
1 t. vanilla

Directions:
1. Preheat oven to 375º. In a small bowl, stir together flour, baking soda, and baking powder. Set aside
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet 2 minutes before removing to cool on wire racks.

Fruit Dip Sauce:
1. Let cream cheese (8oz.) become soft.
2. In a small bowl, blend until smooth the cream cheese, 1/4 c. brown sugar and 1 t. vanilla.

Dessert Pizza:
1. Once cookie crust is cooled, spread fruit dip on top of crust (medium thick layer).
2. Place decoratively prepared fruit (of your choice) on top of dip and chill until ready to serve. Make sure to sprinkle with lemon juice to prevent enzymatic browning.

Scotcheroos - Brittany & Seth

Ingredients:
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

Directions:
1. Butter a 9X13 pan
2. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
3. In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

Asian Orange Chicken - Roberta & Nicci

Sauce:
1 1/2 c. water
2 T orange juice
1/4 c. lemon juice
1/3 c. rice vinegar
2 1/2 T soy sauce
1 T. grated orange zest
1 c. packed brown sugar
 1/2 t. minced fresh ginger
1/2 t. minced garlic
2 T. chopped green onion
1/4 t. red pepper flakes

3 T. cornstarch
2 T. water

Chicken:
2 boneless, skinless chicken breasts
1 c. flour
1/4 t. salt
1/4 t. pepper
3 T. olive oil

Directions:
1. Pour 1 1/2 c. water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10-15 minutes.
2. Place the chicken piece into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 T. water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Crab Alfredo - Spencer & Seth

Ingredients:
4 T. butter
4 T. flour
2 c. half and half
1/2 c. grated parmesan cheese
salt and white pepper to taste
1 pinch cayenne pepper (optional)
6 (8oz) cooked snow crab meat, cut into chunks

Directions:
Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color. Whisk in the half and half, and stir until the mixture forms a thick sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook JUST until the crab is heated through. Serve over cooked linguine, with additional parmesan cheese and hot red pepper flakes on the side.

Fettuccine Alfredo with Chicken - Brittany & Miranda

Ingredients:
1/2 pound dry fettuccine pasta
3-4 T butter
2/3 c. finely grated parmesan cheese
Black pepper

Additional, for creamy version:
1/2 c. cream
nutmeg

Directions:
1. Bring a large pot of salty water to a boil and drop in your fettuccine.
2a. Plain Version: Melt the butter in a large saute pan set over low heat. Once the butter has melted, turn the heat off.
2b. Creamy Version: Melt the butter in a large saute pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting while the pasta cooks.
3. When the fettuccine is al dente life it out of the pot with tongs and move the pasta to the saute pan. Do not drain the pasta. You want it dripping wet with the cooking water. Turn on the heat under the saute pan to medium and swirl the pasta and butter together to combine. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat.
4. Serve at once with either a little black pepper (classic version) or nutmeg (creamy version) ground over the pasta.

Cheesy Potatoes - Claire, Ross & Tori

Ingredients:
1 (16oz) package frozen hash browns
1 (10.75oz) can condensed cream of chicken soup
1 (8oz) package processed cheese
16. oz. sour cream
1 T. butter

Directions:
1. Preheat oven to 350ºF.
2. Combine the hash browns, soup and sour cream. Mix well and pour into 4 qt. casserole dish.
3. Top with cubed cheese and butter; bake for 30 minutes or until all cheese is melted and hot.

Pumpkin Bread - Roan

Ingredients:
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 c. water
3 c. white sugar
3 1/2 c. flour
2 t. baking soda
1 1/2 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground cloves
1/4 t. ground ginger

Directions:
1. Preheat oven to 350º. Grease and flour 3 7X3 inch loaf pans.
2.  In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Carrot Cake - Roan & Seth

Ingredients:
2 1/2 cups flour
12 oz. grated carrots
1 t. baking powder
1 t. baking soda
1/4 t. ground allspice
1/4 t. ground cinnamon
1/4 t. freshly ground nutmeg.
1/2 t. salt
1 1/3 c. sugar
1/4 c. packed brown sugar
3 large eggs
6 oz. plain yogurt
6 oz. vegetable oil

Directions:
Preheat oven to 350°F.

Butter and flour a 9 inch and 3 inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
 
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325°F and bake for another 20 minutes or until the cake reaches 205-210°F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:
8 oz. cream cheese
2 oz. butter, room temp.
1 t. vanilla
2 cups powdered sugar, sifted

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5-10 minutes before using.

Lemon Pie Squares - Jennifer & Nicci

Monkey Bread - Miranda, Spencer & Claire

To make the biscuits:

2 cups all-purpose flour

1 teaspoon sugar

1 tablespoon baking powder

1 teaspoon salt

8 tablespoons butter, cubed

¾ cup milk

Biscuit directions:

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll dough into 1 inch balls.

Monkey bread ingredients:

1 cup sugar

2 teaspooons ground cinnamon

½ cup margarine

1 cup packed brown sugar

Monkey bread directions:

1.     Preheat oven to 350 degrees. Grease a tube/bundt pan.

2.     Mix white suagr and cinnamon in a plastic bag. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan.

3.     In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

4.     Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. The bread just pulls apart.

Chocolate Chip Cookie Bars - Tori & Brittany

1 ½ cups (3 sticks) butter, room temperature

4 cups flour

2 teaspoons baking soda

¾ teaspoon salt

1 cup sugar

1 ½ cups packed brown sugar

2 large eggs

1 tablespoon vanilla

1 (12oz.) bag semisweet chocolate chips

1.     Preheat oven to 350 degree. Generously butter a 12 X 17 inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

2.      In the bowl of an electric mixer fitter with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture, beat on low speed until just combined. Beat in chocolate chips.

3.     Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, about 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 ½ X 4 inch bars.

Pancit - Roberto & Jennifer

1 (12oz) package dried rice noodles

1 teaspoon vegetable oil

1 onion, finely diced

3 cloves garlic, minced

2 cups diced cooked chicken breast meat

1 small head cabbage, thinly sliced

4 carrots, thinly sliced

¼ cup soy sauce

2 lemons, cut into edges, for garnish

1.     Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.

2.     Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken, cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

Chicken Enchiladas - Nicci & Stephanie

Chicken:

Boil 2 lbs chicken in water with 2 ½ tsp chicken bouillon for 45 minutes. Shred chicken, sauté in sauce pan with taco seasoning and water (amount on taco seasoning package).

Preparing Pan:

Spray pan with cooking spray then lightly coat bottom of pan with enchilada sauce.

Enchiladas:

Dip tortillas in enchilada sauce. Squeeze off excess sauce. Lay tortilla flat, put a strip of sour cream in center of tortilla, cheese on top of sour cream and then meat. Roll up tortilla like a rolling pin and place in greased pan. Place cheese on top of tortilla (optional).

Bake at 400 degrees until cheese is browned.