Crockpot Cashew Chicken

2 lbs. boneless, skinless chicken tenders
1/4 c. flour
1/2 t. pepper
1 T. oil
1/4 c. soy sauce
2 T. rice wine vinegar
2 T. ketchup
1 T. brown sugar
1 garlic clove, minced
1/2 t. grated ginger
1/4 t. red pepper flakes
1/2 c. cashews

Combine flour and pepper in large ziploc bag. Add chicken and shake to coat. Heat oil in skillet over medium heat. Brown chicken on both sides. Place chicken in lined or sprayed crockpot. Combine all other ingredients, except for cashews. Pour over chicken. Cover. Cook on low for 3-4 hours. Add cashews during last 30 minutes and stir. Serve over rice. Yum!

Orange Juice Cake

1 white cake mix
1 small pkg. orange jell-o
1 c. oil
1 c. orange juice
4 eggs

Preheat oven to 325 degrees. Spray a bundt pan. Set aside. In a medium bowl, beat all iingredients for 2 minutes electric mixer until well mixed. Pour in pan. Bake 50-55 minutes. Cool.

*you can also make a swirl design in the cake by waiting until after remaining ingredients are poured in the prepared pan, and then adding the gelatin and using a spatula to swirl it in.

Corn Salad

5 t. olive oil, divided
1 T. lemon juice
1/4 t. salt
1/4 t. pepper
1 1/2 c. fresh or frozen corn, thawed
1 1/2 c. grape tomatoes, halved
1/2 c. chopped cucumber
1/4 c. chopped red onion
2 t. dried basil
1 t. oregano
1 jar chopped pimentos, drained
1/4 c. crumbled feta cheese

In a small bowl, whisk 4 t. oil, lemon juice, salt, and pepper. Set aside. In a large skillet, cook and stir corn in 1 t. oil over medium heat until tender. Transfer to a salad bowl. Cool slightly. Add tomatoes, cucumbers, onions, and basil. Drizzle with dressing and toss to coat. Let stand 10 minutes before serving or refrigerate until chilled. Sprinkle with feta cheese just before serving.