By popular demand, our participants' favorite Exuberance recipes are now available online! Exuberance participants have raved about Ann Mullins Bulka's healthy, gourmet recipes that rev up your energy, keep it going through the adventure and reward you with gastronomical goodness at the end of the day. You asked for 'em - so here they are. Enjoy!

• 6 T. butter
• ¼ C. oil
• 1 tsp. vanilla
• ½ C. brown sugar
• ¼ C. honey
• 2 T. water

Heat on stove until butter is melted. Mix with 5 C. old-fashioned oats and 1 tsp. cinnamon (I add more). Spread on baking sheet and toast for ½ hour in a 300° oven.

• ½ C. sliced almonds
• 1 C. raisins

Toast nuts ½ hour in a 300° oven. Mix in with other ingredients after cooling.

• 2 C. rolled oats
• ½ C. sunflower seeds
• ½ C. wheat germ
• ¼ C. shredded coconut
• 1 C. almonds, chopped

• ¼ C. brown sugar
• ½ C. honey
• 2 T. butter
• 1 tsp vanilla
• pinch salt
• 1 C. dried fruit chopped in ½" pieces

Preheat oven to 350°. Combine first 5 ingredients on cookie sheet. Bake 15 minutes until lightly toasted. Melt sugar, honey and butter in small saucepan until sugar is completely dissolved, then mix in vanilla and salt. Remove from heat.

Oil, or line with parchment paper, a 9” x 13” pan. Remove oat mixture from oven and reduce temperature to 300 degrees (symbol). Mix oats, fruit and honey-butter in large bowl. Coat oats thoroughly. Transfer oat mixture to prepared pan and pat with dampened hands to prevent sticking. Bake 25 minutes. Cut into bars when cool and firm to touch. The timing is tricky to cut into bars, so I also use as a chunky granola.

• ¼ C. rice vinegar
• 1/4 C. vegetable oil
• 1 T. sugar
• 2 cloves of garlic, minced (2 tsp.)
• ½ tsp. dried oregano
• ½ tsp. dried basil
• 1 15 oz. can black beans, rinsed and drained
• 1 15 oz can pinto beans or black-eyed peas, rinsed and drained
• 1½ C. fresh corn kernels or 15 oz can corn
• 1 red, yellow or orange bell pepper, finely chopped (1 cup)
• ½ small red onion, finely chopped (1/2 cup)
• 1 2 oz. can of diced green chiles, with liquid
• ¼ C. chopped cilantro

Whisk together vinegar, oil, sugar, garlic, oregano and basil in large bowl. Stir in black and pinto beans, corn, bell pepper, onion, chiles and cilantro. Season with salt and pepper. Refrigerate one hour before serving.