Chicken Rizzoto

1 medium-size yellow onion

4 tablespoons butter (1/2 stick)

3 cups chicken broth, canned or homemade

1 1/2  cups rice 

Salt and pepper to taste

1/2 cup freshly grated Parmesan

1 cup Heavy whipping cream

1/2 pound chicken breast (cooked and diced)

Peas and carrots

Directions

Prepare the Rice by cooking in the chicken broth

Peel and finely chop the onion.

Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.

Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown.

Add cooked rice, heavy whipping cream, peas and carrots, chicken and cheese.

Recipe by Gordon Wallace

Sweet and Sour Tofu

1 box of firm tofu (cut it in small cube)

3 large eggs (beat well)

1/4 cup of corn

1/2 tbsp corn starch

1 1/2 tbsp flour

2 tbsp spring onion (chopped)

3/4 cup ketchup

1/2 cup sugar

Instruction

After cutting the Tofu, dry it off with a paper towel. Add the flour and starch into the eggs. Mix well. Put the tofu into the eggs. Heat the pan in medium heat. Put oil into the pan then place the tofu into the pan. Turn over to the other side when it turns golden, then transfer to a dish. Clean the pan and heat it again at medium heat. Put oil in it. Add ketchup, sugar and corn. Stir until it boils. Turn off the heat and pour this sauce into the tofu. Mix well and place the spring onion on top.

Recipe from Jieyi (Joey) Chen

Fruit Salad

By Gabriela Beltran

Monkey Bread

1 box Cook and Serve Butterscotch Pudding

1 cube butter

Raisins, Nuts to taste

Brown sugar

1 (24) pack of Rhodes Rolls

Instructions:

Take your bundt pan and spray it with pam.

Melt half your butter and pour into the bottom of the pan, then line with brown sugar.

Take your rolls and roll in pudding mix then place in pan.

Do this until you have covered the bottom of the pan.

Never cover with brown sugar, raisins, nuts and pudding mix.

Continue this process until bundt pan is close to full.

do not overfill.

Spray plastic wrap and cover place in fridge overnight or allow bread to rise.

Place in oven at 350 degrees for 30 minutes.

By Annie Bakker

Simple Strawberry Cheesecake

Makes 1 Cheesecake – number of slices depends on the size of the pieces. Yields anything from 8-16 slices. (approximately)

1 package Original Cream Cheese
1 can Sweetened Condensed Milk
1 cup Cool Whip
1 tablespoon Lemon Juice
1 pie crust (original, or graham cracker)
5-7 fresh sliced strawberries

Beat cream cheese, sweetened condensed milk, cool whip, and lemon juice in a bowl until it's about the consistency of frosting. (Should peak when you pull the beaters out). 
Put the mixture into the pie crust and refrigerate for a minimum of 2 hours.
Slice the strawberries and put on the top of the cheesecake when ready to serve it.

Recipe from Ashley Cox

Muddy Buddies

9 cups Rice Chex, Corn Chex, or Chocolate Chex cereal (or a combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar

Measure cereal into a large bowl; set aside.  Ina 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resoluble food-storage plastic bag.  Add powdered sugar.  Seal ba; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.

Recipe from Shalayne Johnson

Española Tortilla

-Vegetable olive oil -5 medium potatoes -Half of a small onion -Salt, pepper -5 eggs Directions Slice the potatoes really thin, Chop the onion really small and add to the potatoes. Add salt and pepper. Put the vegetable oil in a pan and heat up. Once the oil is hot, add the potatoes and let it cook until they are soft and gold. In the meantime, beat the eggs. Remove the potatoes out of the oil and add to the eggs. Mix it really good and return to the pan.  Cook one side and get a plate to help you turn to the other size. Recipe from Nicole Healey