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> Monday, September 26th, 2011 > Lifestyles > FSU Executives share their favourite recipes FSU Executives share their favourite recipes Bobby Foley Interrobang Click here to read more Interrobang articles written by Bobby Foley Published: Monday, September 26th, 2011  Sam Slade, FSU VP Internal Affairs Toss together: - Baby spinach - Red peppers - Cherry tomatoes - Cucumber - Dried cranberries - Walnuts (optional) - Goat cheese - Balsamic dressing to taste  Andrew Payne, FSU VP External and Academic Affairs Ingredients: - Organic rice ("because brown rice smells like popcorn, and wild rice takes twice as long.") - Chick peas - Kidney beans - Black beans - Peppers - Barley - Steamed vegetables: broccoli, celery, asparagus, peas, carrots - Beef or chicken (optional)  Veronica Barahona, FSU President Ingredients: - 2 chicken breasts, cubed - 1 can Campbell's Cream of Chicken soup - 1 handful broccoli - 1/2 handful mushrooms - Asparagus (add any vegetables of your choice) - 2 tsp vegetable oil - 1/2 to 1 clove of garlic ("depending on how much you like garlic") - Pasta of any kind ("I prefer bowties because they're fun!") Cook the chicken (boil or bake, whichever you prefer). In a separate wok or large pan (whatever you have that will hold everything), add oil and garlic, then veggies and cooked chicken, then cream of chicken. Mix well and add cooked pasta.  Kendra Sauder, FSU VP Finance Ingredients: - 1 box cake mix, any flavour - 1 container cream cheese frosting - 2 pkgs (16 oz/each) vanilla and/or chocolate melting discs - 1 pkg lollipop sticks - Optional: decorative icing, candies and/or coloured sugars Prepare and bake cake mix as directed on box; cool completely. Crumble cooled cake into a large bowl and mix thoroughly with frosting. Roll the new mixture into quarter size balls and place on a cookie sheet, then insert a lollipop stick and chill for approximately 2 hours. To coat them, melt the chocolate discs in a metal bowl over a boiling pot of water — but don't get moisture in the chocolate — and dip the cake pops in the melted chocolate. Place in styrofoam block or on wax paper until set, and then decorate them any way you like!  Emma Newman, FSU VP Entertainment Ingredients: - 2 1/4 cups flour - 2 tsp baking soda - 1/4 tsp salt - 1 tsp cinnamon - 1 tsp ground ginger - 1 1/2 sticks butter, softened - 1 cup brown sugar - 1 egg - 1/4 cup molasses - 1 cup chocolate chips - 1/4 cup granulated sugar (for rolling dough) Similar to traditional chocolate chip cookies, but with a twist. Preheat the oven to 350°F, beat together butter and brown sugar for 2 minutes or until blended, then beat in the egg and molasses. Mix in the flour, baking soda, salt, cinnamon and ginger for only a moment, then fold in the chocolate chips. Roll the dough into little balls and roll them in the granulated sugar, then place them on parchment paper on a cookie sheet. Bake for 10 minutes, leave them on the hot sheet out of the oven for another 5 minutes, then move them to another cooling rack. And then eat!
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