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.