What's for Dinner?

Pumpkin Crunch Cake

2011-09-18T19:49:00.000-07:00

http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/

Ingredients:

1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

Cheese Tortellini Pasta Salad

2011-09-07T09:49:00.000-07:00

I have made this a few times for showers or family parties and it is always a hit. I found the recipe on www.food.com

1 (14 ounce) can artichoke hearts, drained, quartered
1 (10 ounce) cont. grape tomatoes, halved lengthwise
1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
1 green bell pepper, diced
1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)
1/3 cup olive oil, more if needed
1/4 cup parmesan cheese, the kind in the can
1 (8 ounce) jar basil pesto
1/2 teaspoon salt, more if needed
2 teaspoons minced garlic
12 ounces mozzarella cheese, cubed
8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained

Directions:
Cook pastas, set aside to drain and cool a bit.
In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
Gently fold in pastas well.
Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
Serve immediately, or refrigerate.
*If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving. This salad is best, though, room temp, or even slightly warm.

Cinnamon Coffee Cake

2011-09-04T21:38:00.000-07:00

We have a neighborhood Labor Day breakfast to go to in the morning and I made this to take with us. It's so good and it's really easy to throw together.

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

Easy Cheesy Chicken

2011-08-29T14:58:00.000-07:00

Another Pinterest find. The girls loved this, I had it in the crockpot for a sitter to serve one night when Aaron and I were both gone. There were no leftovers to be had, so it must have been good.

6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (8 ounce) container sour cream

Directions

Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Shoyu Chicken

2011-08-29T14:43:00.000-07:00

I was looking for something to put together for dinner the other day and decided to try this recipe that was featured in the www.allrecipe.com email. I had everything I needed at home already and it was a hit!

1 cup soy sauce
1 cup brown sugar
1 cup water
4 cloves garlic, minced
1 onion, chopped
1 tablespoon grated fresh ginger root
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon ground cayenne pepper (optional)
1 teaspoon ground paprika (optional)
5 pounds skinless chicken thighs (I used chicken tenders because that's what was in my freezer)

Directions

Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Peanut Butter Fritos

2011-08-02T17:03:00.001-07:00

I know it sounds strange, but these are worth trying! http://www.skiptomylou.org/2011/05/19/peanut-butter-and-corn-chip-no-bake-cookies/

1 package (9.75 to 10.5 ounces) corn chips
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter

Spread corn ships in a greased 15 in x 10 in by 1 in baking pan.

In a saucepan over medium heat, bring corn syrup and sugar to a boil, stirring frequently to help dissolve the sugar. Boil 1 minute. Remove from heat; stir in peanut butter until smooth. Pour over corn chips.

Coconut Cream Cake

2011-08-02T16:51:00.000-07:00

We made a cake like this one for the 4th of July in a 9x13 pan. Aaron and Maddie used berries to make a flag. We didn't use the flaked coconut. Aaron had me modify it to take to work for Pina Colada day. I added crushed pineapple to the cake batter, decreasing the water by a little bit to accommodate the liquid from the pineapple. It was really good.

1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Coconut Chicken

2011-08-02T16:44:00.000-07:00

I think I found this recipe on pinterest, or I found it and pinned it. Not sure. Click here for the link to where the recipe came from.

chicken:
1 C flaked coconut
1/2 C flour
1/2 t. salt
1/4 t. black pepper
1 1/2 lbs boneless skinless chicken breast halves (however much chicken the mixture will allow)
1 egg, lightly beaten
1/3 C butter or margerine melted on bottom of pan.

heat oven to 400 F. mix coconut, flour, salt, and pepper in medium bowl. dip chicken into egg, then coat with coconut mixture. place in buttered pan. bake 25 minutes or until chicken is browned and cooked through. serve with rice and...

red lobster pina colada dipping sauce:
1/2 C coco lopez cream of coconut (found in the grocery store by the daiquiri and colada mixes)
1/2 C pineapple juice
1/4 C water
2 T crushed pineapple (drained)
1 T sweetened coconut flakes
3 T + 1 t. powder sugar
1 1/2 t. corn starch
3 t. cold water

mix coco lopez, pineapple juice, water, crushed pineapple, coconut, and powder sugar in a sauce pan. heat on medium low temperature until sauce begins to simmer, stirring frequently. let mixture simmer slowly 10-12 minutes. mix corn starch and water together, add to sauce and blend well. let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. remove from heat and bring to room temperature.

this dinner is also really good with these rolls!

samoan sweet rolls:
1 12 oz package frozen dinner rolls, thawed
1 10 oz can coconut milk
3 T sweetened condensed milk
3/4 C white sugar

coat a 9x13 pan with cooking spray. coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. place in a prepared dish. set aside and let rise until doubled. (i used pillsbury frozen rolls and didn't have to let them rise at all, fyi). preheat oven to 350 F. in a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. pour this mixture over the top of the rolls as evenly as you can. bake for 30 minutes in the preheated oven, until golden brown. let cool for a few minutes before separating and serving.

Sandwich Bread

2011-02-28T22:18:00.000-08:00

2 envelopes active dry yeast
2 cups warm water (about 105 F)
1/4 cup honey or 1/4 cup granulated sugar
3 Tablespoons melted unsalted butter
1 Tablespoon coarse salt
6-7 cups all-purpose flour

1. Sprinkle yeast over warm water in the bowl of an electric mixer fitted with paddle attachment.
2. Add honey, butter and salt; whisk until yeast is dissolved.
3. Let stand until foamy, about 5 minutes.
4. Add 3 cups flour, mix on low speed until smooth, about 3 minutes.
5. Add 3 more cups flour; mix until incorporated.
6. On a lightly floured surface, knead dough, adding up to 1 cup four as needed; knead until smooth, elastic and slightly sticky, about 5 minutes.
7. Let rise in a large buttered bowl, covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
8. Preheat oven to 400 F.
9. Butter two large loaf pans.
10. Punch down the dough; transfer to a lightly floured surface.
11. Divide dough in half.
12. Gently knead each piece until smooth.
13. Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
14. Place loaves, seam side down, in buttered pans.
15. Let rise until dough reaches top of pans, 15-20 minutes.
16. Brush tops of loaves with butter.
17. Bake until golden brown and hollow-sounding when tapped, 35-45 minutes.
18. Let cool slighly in pans on wire racks then remove from pans.
19. Let cool until just warm before slicing.

Baked Oatmeal

2011-02-28T22:09:00.000-08:00

3 cups quick-cooking oatmeal (not instant)
1 cup brown sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp sat
1 cup skim milk
1/2 cup butter
2 large eggs, lightly beaten
additinal brown sugar for serving
additional milk, for serving

1. Mix all ingredients together.
2. Pour into a reased square glass baking dish and bake at 350 F fr 40-45 minutes, or until a toothpick tests clean.
3. Scoop each portion into a small bowl, then pour a spash of milk over each - it should be just enough to be absorbed by the oatmeal.
4. Sprinkle each with some brown sugar and serve warm.

Crock-Pot Pizza Dip

2011-02-06T04:22:00.000-08:00

I was assigned to bring chips and dip for our Super Bowl party this year. Maddie and I decided to invent a dip recipe instead of buying the traditional stuff and this is what we came up with. I think it turned out pretty dang good, at least my family liked it! Give it a try at your next party.

6-8 pepperoni, chopped*

5 Tbsp extra virgin olive oil

1 onion, chopped*

1 Tbsp garlic, chopped

1 tsp salt

1/2 tsp pepper

1 tsp Italian seasoning

6 Tbsp flour

2 cups milk

2 cups mozzarella cheese

2 cups marinara sauce

1 can diced tomatoes

1 can sliced olives, drained*

dipping stuff = bread, crackers, breadsticks, etc.

In a large sauce pan saute pepperoni in 1 Tbsp. e.v.o.o. until crispy, removed from pan, drain on paper towel and discard excess grease. Add remaining 4 Tbsp of e.v.o.o. to pan and saute onion, garlic and seasonings until soft and transparent. Add flour to make a roux. Stir and cook roux for 2 minutes. Add milk slowly, stirring constantly to avoid lumps. Remove from heat and stir in cheese (this cheese sauce will be very thick). Stir in marinara sauce, tomatoes and olives. Add pepperoni. Place mixture in a crock-pot to keep hot and serve with breadsticks, crackers, crusty bread, etc.

* I suppose you could add whatever pizza "toppings" you would like to your pizza dip (sausage, Canadian bacon, mushrooms, bell peppers, etc.). We just chose pepperoni, onions and olives for our first experiment and it turned out great. I hope your pizza dip is yummy.

White Chicken (or Turkey) Chili

2011-01-17T21:29:00.000-08:00

1 1/2 lbs chicken, cooked and shredded (I like to get a rotisserie chicken at Costco and shred it)

1 1/2 lbs ground turkey, cooked

1/4 cup butter

1/4 cup flour

1 tsp salt

1/4 - 1/2 tsp pepper (or to taste)

2 cups milk

1 large onion, chopped

1 -2 cloves garlic, chopped

1 package taco seasoning (1 1/4 oz)

1 tsp chili powder

1 Tbsp cumin

2 cans chopped green chilies (4 1/2 oz cans)

1 can hominy (15 oz can)

2 cans great northern beans or navy beans (15 oz cans)

2 cans chicken stock (15 oz cans)*

1 cup sour cream

toppings:

sour cream

salsa

green onions

shredded cheese

guacamole

tortilla chips

Melt butter in a stock pot over medium heat. Add chopped onion and chilies and saute until soft. Add garlic, salt, pepper, chili powder, cumin and taco seasoning and cook for two minutes. Whisk in flour and cook for 2 more minutes. Slowly stir in milk and bring to a boil. **

Reduce heat to simmer. Add cooked chicken (or turkey), chicken stock, hominy and beans. Heat thoroughly. Remove from heat and stir in sour cream. Serve with desires toppings. Enjoy!

* You can add less chicken stock if you want a thicker chili.

** This is also a good crock pot recipe. When I make it in the crock pot I make the cream base for the chili in a 4 quart sauce pan on the stove top then I mix everything except the sour cream together in the crock pot and bring it up to temperature. Stir in the sour cream just before you're ready to serve it.

Cauliflower Cheese Soup

2011-01-16T12:35:00.000-08:00

The Wisconsin Cauliflower Cheese Soup at Zupas is one of my favorites. Unfortunately, I can't find their exact recipe for it anywhere. I found a few recipes that are kinda close and I experimented a little bit and this is what I came up with. It's not Zupas' but it's pretty tasty! I also found this soup to be even better the next day so if you have the time make it the night before you want to eat it. ENJOY!

1 head of cauliflower, chopped

1 quart chicken stock

1/4 cup butter

1/4 cup flour

1 tsp salt (or to taste)

1/2 tsp pepper (or to taste)

2 cups milk

1 medium onion, chopped

1-2 cloves garlic, chopped

1 1/2 cups sharp cheddar cheese

1 1/2 cup pepper jack cheese

1 tsp Dijon mustard

Melt butter in 4 quart sauce pan on medium heat. Add chopped onion, salt and pepper and cook until translucent and slightly golden. Add garlic and cook a couple more minutes being careful not to burn. Whisk in flour to make roux and cook for 2 minutes. Slowly add in milk and continue to whisk. Bring to gentle boil and cook for 2 more minutes. Set mixture aside.

In large stock pot add chicken stock and chopped cauliflower. Bring to boil and cover. Reduce heat to medium low and let cauliflower cook for about 10 minutes or until cauliflower is very tender. Reduce heat to simmer, add the milk and onion mixture and stir to combine.

Ladle the mixture in small batches into a blender (make sure you remove the middle part of your blender cover so the steam can escape and the mixture doesn't blow up on you) and puree until very smooth. You'll probably need to put each batch of blended soup into a large bowl and then add the whole pureed mixture back into the stock pot and remove from heat. Whisk in the Dijon mustard and the cheeses. Serve and enjoy!

Breakfast Casserole

2010-09-09T21:11:00.000-07:00

Hashbrowns (I use patties, but you can use shredded or cubed)
4 cups grated cheese (2 cups cheddar, 2 cups swiss or all cheddar or whatever mix you like)
2 cups meat (bacon pieces, cubed ham, or sausage)
1 can evaporated milk
6 eggs
1/2 tsp. salt
Pepper to taste

Place thawed hashbrowns in the bottom of a 9x13 pan, pour melted butter over the top. Bake at 425 for 20 minutes. Mix all other ingredients and pour over hashbrowns. Bake 40-45 minutes.

Pineapple Cookies

2010-06-21T16:31:00.000-07:00

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
2 small cans crushed pineapple
1 tsp. vanilla
4 cups sifted flour
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt

Combine shortening, sugars and eggs; cream together until fluffy and well blended.Stir in pineapple, then sifted dry ingredients and vanilla. Drop from teaspoon on to greased cookie sheet. Bake at 350 degrees for 10 to 15 minutes until barely brown and soft.

Mrs. Field's Chocolate Chip Cookies

2010-06-21T16:29:00.000-07:00

1 1/2 cup sugar
2 cups brown sugar
4 cubes butter
3 eggs
2 tsp. vanilla
6 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 cups chocolate chips

Cream together sugars, butter, eggs and vanilla until fluffy. Add flour, salt, and baking soda and beat for 5 minutes. Add the chocolate chips and stir. Bake for 8-10 minutes at 350 degrees.

Variations:
Can add 2 cups of nuts with the chips or 1 1/2 cup oats and 2 cups nuts, or 3 cups raisins and 2 cups nuts.

Lasagna (you don't have to precook the noodles!)

2010-06-21T16:26:00.000-07:00

1 lb ground beef
1/2 cup onions
1 clove garlic
1 bottle spaghetti sauce
3/4 cup water
1 box of lasagna noodles
Large container cottage cheese
1/2 cup parmesan
3 cups mozzarella

Preheat oven to 375

9x13 pan

1st layer - sauce and beef mixture
2nd layer - lasagna noodles
3rd layer - mixture of cottage cheese, 1/2 of parm and all of mozzarella
Repeat
Top layer should be sauce

Cover with foil, bake 1 hour. Uncover, cook 5-10 minutes, sprinkle with the rest of the parmesan cheese and serve.

Chicken Enchiladas Verdes

2009-04-03T20:49:00.000-07:00

This recipe is from a cookbook called, The Juan-Carlos Cruz Calorie Countdown Cookbook, by Juan-Carlos Cruz. It's my favorite recipe in the whole book.

Ingredients:

1/2 pound tomatillos, husked and quartered, or 1 (13 oz) can, drained

1/4 cup chopped cilantro

1 (4 oz) can chopped green chilies

1/4 cup egg substitute

salt

black pepper

2 tsp. olive oil

1 medium onion

3 cloves garlic, minced

1 pound boneless, skinless chicken breasts, diced

1/2 tsp. ground cumin

1/4 tsp. ground coriander

3/4 cup beer (or chicken broth)

olive oil cooking spray

8 corn tortillas

3/4 cup shredded reduced-fat Cheddar cheese

1/2 cup shredded reduced-fat Monterey Jack cheese

3 Tbsp low-fat sour cream

Directions:

1. If using fresh tomatillos, preheat the broiler. Place the quartered tomatillos and roast for about 5 minutes, or until softened. Remove from broiler and transfer to a blender (if using canned tomatillos, drain and place directly in the blender). Add the cilantro, half the green chilies and the egg substitute. Pulse until you have a salsa with a chunky consistency. Season to taste with salt and pepper. Set aside.

2. Heat olive oil over medium heat in a large skillet. Add the onions and saute until tender, then stir in garlic. Saute one minute longer until fragrant, add chicken breast, remaining green chilies, cumin, coriander and salt to taste. Turn the heat to medium high and saute chicken mixture for 5-10 minutes, until cooked through. Transfer to a bowl. Add the beer (or chicken broth)and bring pan to a boil, stirring constantly to scrape up any tasty food particles on the bottom of the pan. Boil until there is only about a 1/4 cup of liquid in the pan. Stir the chicken mixture back into the pan and set aside.

3. Preheat the oven to 350 F. Lightly grease a casserole dish with the olive oil spray. Fill a medium size sauce pan with water and bring o a simmer. Using tongs, dip a tortilla into the water, count seconds then remove. You must dip the tortillas quickly, the goal is to soften it so that it's easy to roll, but bot to moisten it so much that it falls apart.* Place about 1/3 cup of the filling on each tortilla, roll up and place seam side down in the casserole dish. when all the tortillas have been filled, pour the sauce over them and place in the oven. bake 20 minutes. Remove from the oven, top with the cheeses and return to the oven to bake for 10-15 more minutes, until the cheese has melted and the enchiladas are bubbling. Serve warm, garnish with the low-fat sour cream.

* In step 3 where the recipe talks about dipping the tortilla in water and blah, blah blah... Well, I usually skip this step, it just takes too long for my liking. Instead, I put a layer of tortillas on the bottom of the casserole dish, layer them with the filling and then top with a second layer of tortillas. Then I pour the sauce over the top and I follow the rest of the recipe like it says. However, I find that I usually need 10-12 tortillas instead of the 8 that the recipe calls for if I do it like this. Kind of an enchilada casserole instead.

I also like to eat this with some rice, beans and over a bed of lettuce like a taco/enchilada salad with some salsa in addition to the sour cream. Enjoy!

Chili-Beef tacos

2009-02-03T17:09:00.000-08:00

2 tbsp chili powder or Mexican seasoning

1/2 tsp ground cumin

1 tsp olive oil

1 small onion, chopped

2 medium garlic cloves, minced

8 oz uncooked lean ground beef

8 oz canned tomato sauce

8 oz canned kidney beans, rinsed and drained

8 Old El Paso regular taco shells

4 tbsp RF sour cream

4 tsp cilantro, fresh, chopped

Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds. Add oil to skillet and heat; ad onion and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 3 minutes. Add beef and cook until cooked through, about 5 minutes. Add tomato sauce and beans; cook 5 minutes more or until heated.

To assemble, fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 tbsp of sour cream and 1/2 tsp of cilantro. Yields 2 tacos per serving and 6 points.

Baked Spaghetti Carbonara

2009-02-03T16:47:00.000-08:00

8 oz. uncooked whole wheat spaghetti

4 slices uncooked turkey bacon, diced

2 medium leeks, chopped (white parts only)

3 medium garlic cloves, minced

1 tsp dried oregano

1/2 tsp black pepper

1 1/4 cups FF skim milk

1 cup FF egg substitute

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 cup grated parmesan cheese

Preheat oven to 375. Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch deep dish pie plate. Meanwhile, cook bacon over medium-high heat until golden brown. Add leeks and garlic, cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate. In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese. Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25-30 minutes. Cool slightly before slicing into 6 pieces. Yields 1 piece per serving, 5 points each.

Cilantro Lime Rice

2008-11-03T15:31:00.000-08:00

4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch cilantro
1 can diced chilies
3/4 tsp salt
2 Tbs butter, melted
1 small onion, chopped

Juice from 1/2 a lime
3 cups non instant rice

Put bouillon, garlic, cilantro, chilies, salt, butter, onion & lime juice in blender.
Puree until smooth.
Pour into a saucepan, add 3 cups water and bring to a boil.
Add rice and simmer until done, about 30 minutes.
Stir and serve.

Creamy Tomatillo Salad Dressing

2008-11-03T14:21:00.000-08:00

So, after searching the internet and other various sources and then trying multiple so called "copy cat" recipes for Cafe Rio's Creamy Tomatillo Salad Dressing, this is the recipe I've pieced together and it seems to be pretty dang close to the real deal. Hopefully you will find that you like it as well as we do. Enjoy!

Creamy Tomatillo Salad Dressing

1 packet Hidden Valley buttermilk salad dressing mix (it is very important to get the package that directs you to use 1 cup mayo and 1 cup buttermilk and that you get the buttermilk flavor instead of the original flavor of dressing mix)*
1 cup mayonnaise

1 cup buttermilk

2 tomatillos
1 jalapeno pepper

1/2 bunch cilantro

1 clove garlic

1 lime

salt to taste

Preheat oven to 400 F. Remove tomatillos from husks and wash. Cut tomatillos in half, sprinkle with salt to taste and roast in oven for 20 minutes. Remove stem from jalapeno and rough chop (seeds and all but if you like it less spicy you can remove the seeds and the inner membranes from the pepper). Add roasted tomatillos, jalapeno, cilantro, juice of lime and garlic to food processor. Pulse until a semi-smooth liquid is formed. Add packet of dressing mix, mayo and buttermilk. Blend until mixed well. Refrigerate until used.

* If you do happen to use the packet of dressing mix that indicates using 2 cups of mayo and 2 cups of buttermilk then just double the rest of the ingredients. WOW, that will make a ton of salad dressing though! Be forewarned!

Pork Barbacoa

2008-10-17T08:52:00.000-07:00

5-6 pound pork roast*
1 Tbs. cumin
1 cup brown sugar
12 oz bottle La Victoria taco sauce
20 oz Coke

Place pork roast in a crock pot, add water halfway covering roast.
Cook on low for 12 hours (or on high for 6-8 hours)
Drain water and shred pork.

Add remaining ingredients and cook 2-4 more hours on low.

Serve over rice, in tacos or in a salad (Cafe Rio style)

* We have used pork butt (shoulder) to make this recipe and it works very well also. However, the butt seems to cook faster than a roast does (it only took 4 hours on high until it was tender enough to shred). So, basically just keep an eye on your meat as it cooks and shred it when it's tender.

** My brother also experimented with this recipe and cooked a pork butt in the oven at 220 F overnight (about 8 hours) and it turned out awesome too.

Have fun and eat well! :)

Asian style Ramen Broccoli Slaw

2008-09-20T16:17:00.000-07:00

Salad
2 packages broccoli coleslaw mix (or use 1/2 medium green cabbage, shredded)
4 green onions

Crunchies
2 package ramen noodles, slightly crushed - don't use seasoning packets
1/3 cup sunflower seeds
1/2 cup slivered almonds
3 Tbsp sesame seeds
6 Tbsp butter or margarine
salt and pepper to taste

Dressing
1 1/2 Tbsp sesame oil
2 Tbsp vegetable oil
6 Tbsp rice wine vinegar
4 Tbsp sugar
1 tsp salt
1 Tbsp soy sauce

Melt butter in a saucepan over medium heat. Add crunchy ingredients and stir frequently until brown.
Combine broccoli slaw with green onions.
Whisk together sesame oil, vegetable oil, rice wine vinegar, salt and soy sauce.
Mix with salad ingredients. Chill. Add crunchies just before serving.

Boiled Raisin Cake with Caramel Icing

2008-07-24T21:55:00.000-07:00

Boiled Raisin Cake

2 cups raisins
2 1/2 cups water
1 cup butter or oil
2 cups brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups silfted flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt

Simmer the raisins and water for a few minutes. Cool. Mix butter, sugar, eggs, and vanilla. Add the raisin juice. Sift the dry ingredients together and add to other mixture. Stir. Fold in raisins. Pour into a greased, floured 9 x 13 inch (3.5 L) cake pan and bake at 350°F (180°C) for 40 minutes. Cover with Caramel Icing.

Caramel Icing

Melt 1/3 cup butter. Add 1 cup brown sugar and boil over low heat for 2 minutes, stirring constantly. Stir in 5 tbsp milk and heat until mixture comes to a boil. Remove from heat and cool to lukewarm. Stir in 1 1/2 - 2 cups sifted icing sugar and beat until thick enough to spread.

Down to Earth Granola

2008-07-12T20:43:00.000-07:00

4 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup cooking oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups raisins or dried cranberries

Directions
In a bowl, mix oats, almonds, brown sugar, salt and cinnamon. In a sauce pan, warm the oil and honey. Whisk or stir in the vanilla. Carefully pour liquid over the oat mixture. Stir gently with wooden spoon, finish mixing by hand.
Preheat oven to 300°F Spread granola in a 15x10x1” pan. Bake 40 minutes, stirring carefully every 10 minutes.
Transfer granola-filled pan to a cooling rack. Cool completely.
Stir in raisins or dried cranberries. Seal granola in an air-tight container or self sealing plastic bags.
Store at room temperature for 1 week or the freezer for 3 months.

Cap'n Crunch Chicken Fingers with Honey Mustard sauce

2008-06-24T18:42:00.000-07:00

CHICKEN
2 cups Cap'n Crunch cereal
1 1/2 cups corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1-oz tenders
vegetable oil (for frying)

Directions
Coarsely grind or crush the two cereals and set aside.
Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper.
Set aside.
Dip the chicken pieces in the seasoned flour.
Move around to coat well, then shake off the excess flour.
Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325.
Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.

Honey Mustard Sauce
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/2 cup honey

Directions
Combine all ingredients in a bowl and mix well.
Cover and refrigerate for at least two hours; overnight is even better.

**I actually bake the chicken tenders by placing a cookie cooling rack in a cookie sheet. Preheat the oven to 400 and cook for 15-20 minutes. This gets the tenders crispy all the way around without needing to fry them.

"Fried" Ice Cream

2008-06-19T16:10:00.000-07:00

3 cups crushed cornflakes
1 1/3 cup coconut
1/2 cup chopped nuts
1 1/2 tsp cinnamon

3/4 cup butter
3/4 cup cinnamon

Half gallon vanilla ice cream

Soften ice cream and press into 9x13 pan. Melt butter in saucepan, add brown sugar. Simmer for 1 minute. Remove from heat, add everything else and pour on top of ice cream. Put back into freezer so that it can set up. You can serve this with caramel or chocolate sauce but it's not necessary.

Oriental Chicken Tenders

2008-05-30T19:56:00.001-07:00

2 1/2 lbs chicken tenders
Shake chicken in flour
Dip in a beated egg
Roll in panko bread crumbs

Fry in a little hot oil to form a light batter coating. Shake each side with a little garlic salt as you fry.

Place chicken tenders on a cooling rack stacked in a cookie sheet. Bake at 350 for 10 minutes on each side.

Sauce
3/4 cup sugar
1/2 cup red wine vinegar
1/4 cup pineapple juice
3 Tbsp ketchup
1 Tbsp soy sauce
1/2 tsp. salt

Mix and heat

Pour sauce over chicken tenders and serve

Baked Chicken Breasts

2008-05-17T10:52:00.000-07:00

RecipeZaar #45246

4 boneless skinless chicken breast
8 slices swiss cheese
1 (10 1/2 ounce) can cream of chicken soup, undiluted
1/4 cup apple juice
1 cup herb seasoned stuffing mix, crushed
1/4 cup margarine, melted

Directions
1. Prepare a 13x9-inch baking dish with non-stick spray and arrange breasts in dish.
2. Top with cheese slices.
3. Mix soup and apple juice together till well combined.
4. Spoon evenly over chicken breasts.
5. Sprinkle stuffing mix over soup.
6. Drizzle butter over crumbs.
7. Bake at 350° for 50 minutes to an hour, or till chicken is tender.

Baked Ziti

2008-05-17T10:51:00.000-07:00

RecipeZaar #22176

1 lb lean ground beef
1 cup onion, chopped
2 cloves garlic, minced
1 (32 ounce) jar meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked and drained
2 (8 ounce) cups shredded mozzarella cheese
1 cup grated parmesan cheese

Directions
1. Preheat oven to 350 degrees F.
2. In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.
3. Stir in spaghetti sauce, chicken broth, and oregano.
4. Reduce heat and simmer for 10 minutes.
5. Stir 1 cup of the sauce into the cooked ziti noodles.
6. Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.
7. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
8. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
9. Cover and bake 20 minutes.
10. Sprinkle with remaining mozzarella and Parmesan cheese.
11. Return to oven and bake uncovered for 10 minutes or until heated through.

Cheddar Garlic Chicken Breasts

2008-05-17T10:48:00.000-07:00

RecipeZaar #82102

1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 cup seasoned dry bread crumb (can use 3/4 cup)
1/2 cup finely grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breast
grated cheddar cheese or mozzarella cheese (optional, use any amount desired)

Directions
1. Set oven to 350°F.
2. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
3. In a bowl, combine melted butter with fresh minced garlic, garlic powder and salt.
4. In another bowl, combine breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese and coarse ground black pepper.
5. Dip chicken in butter mixture; then in crumb mixture.
6. Place in prepared pan and bake uncovered for 30-35 minutes or until juices run clear, or you may bake covered for 15 minutes and uncover for the remainder of the cooking time, baking uncovered will create a crispier crust.
**NOTE** for moist tender breasts cooking time should take no more than at the most 35 minutes unless they are very large then you might have to add on a couple extra minutes).
7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional).

Funky Chicken with Sesame Noodles

2008-05-17T10:45:00.000-07:00

RecipeZaar #76930

SESAME NOODLES
1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
1/3 cup sugar
3 scallion, thinly sliced
1/4 cup sesame seed (or more)

FUNKY CHICKEN
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 garlic clove, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breast
sesame oil, for sauteeing

Directions
1. First make the sesame noodes: Cook the spaghetti according to package directions.
2. Drain (I also rinse).
3. In a jar, add the soy sauce, sesame oil and the sugar.
4. Shake until well blended and the sugar has dissolved.
5. Pour this over the pasta.
6. Toss with scallions and sprinkle with the sesame seeds.
7. Set aside while you marinate and then cook the chicken.
8. Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
9. Make sure the sugar has pretty much dissolved.
10. Add the chicken, making sure it's all coated with the sauce.
11. Cover and stick in the fridge for 2-3 hours.
12. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
13. Heat the sesame oil in a large non-stick pan.
14. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
15. Remove the chicken from the pan and let cool slightly.
16. Slice the chicken diagonally into thin strips.
17. Serve the chicken over the sesame noodles.

Crockpot Chicken with Black Beans

2008-05-17T10:44:00.000-07:00

RecipeZaar #89204

4-5 boneless chicken breast
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

To Die For Crockpot Roast

2008-05-17T10:42:00.000-07:00

RecipeZaar #27208

1 beef roast, any kind (we used stew meat and it was great!)
1 (1 1/4 ounce) package dried brown gravy mix
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package dried ranch dressing mix
1/2 cup water

Directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

Coconut Bread

2008-03-15T13:32:00.003-07:00

Lynda M's recipe

2 cups sugar
1 cup oil
4 eggs
1 cup buttermilk
1 tsp. Coconut flavoring

Mix well and add:
3 cups flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
1 cup coconut (add last)

Mix and pour into 2 greased and floured loaf pans. Bake at 325 for 55 minutes or until done.

Glaze:
1 cup sugar
1/2 cup water
2 T. butter

Heat until sugar dissoves. Add 1 tsp. coconut flavoring.
Spoon glaze over hot bread and cool in pan.

Beef & Beer Stew

2008-02-21T19:19:00.000-08:00

Recipe from Rachel Ray

5 pounds beef brisket cut into 2 inch cubes
Salt and pepper
1 stick (4 ounces) butter
4 pounds onions, sliced
6 tablespoons flour
One 12 oz bottle dark beer
3 cups beef broth
3 pounds yellow-fleshed potatoes (yukon gold)
1 cup milk

1. Preheat the oven to 325 degrees. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook for 8 minutes; transfer to a large dutch oven and reserve the skillet.

2. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth.

3. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simer for 15 minutes. Drain and return to the pot. Add the remanining 4 tablesppons butter and mast. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.

Monte Cristo Sandwiches

2008-01-01T11:20:00.000-08:00

6 WW points per sandwich

1 large egg
1 egg white
1/2 cup nonfat milk (skim)
4 teaspoons Dijon mustard
8 slices sturdy whole wheat bread
4 ounces gruyere cheese, thin sliced
4 ounces low fat skinless turkey breast or fat free cooked turkey breast or chicken, sliced

Beat the egg, egg white, and milk in a pie plate or wide, shallow bowl.
Spread the mustard on 4 slices of bread. Layer with cheese and ham, top with remaining slices of bread, press together tightly.
Spray a large nonstick pan with spray; heat.
One at a time, dip the sandwich in the egg mixture to coat; then place them on hot skillet.
Cook, pressing down with spatula, till lightly brown on both sides, 4 minutes aprox, each side.
Serve at once.

Lani's Cocaine Crunch

2008-01-01T10:46:00.001-08:00

Mix:
1/2 box Golden Grahams
1/2 box Crispix
1 cup unsalted, raw slivered almonds
1 cup unsalted, raw sunflower seeds
1 cup coconut

Cook:
1 1/2 cubes butter
1 cup sugar
1 cup light corn syrup

Bring to a boil, boil 2 minutes. Add 1 tsp. almond extract. Pour over cereal mixture. Spread on two waxed paper lined cookie sheets. Don't cover tightly when storing.

Dill Onion Dip - Lynda M.

2008-01-01T10:44:00.000-08:00

1 cup sour cream
1 cup mayonnaise
1 T. Beau Monde (Spice Island brand)
1 tsp. dill weed
5 green onions, sliced fine.

Mix and chill before serving.

French Toast Bundt

2007-11-27T16:09:00.001-08:00

24 Rhodes™ Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
2 eggs
1/3 cup liquid hazelnut coffee creamer
3 tablespoons butter, melted
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons sugar
1/2 tablespoon cinnamon
1/2 tablespoon vanilla extract
1/4 cup maple syrup
powdered sugar

Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls). Mix other ingredients in a bowl except powdered sugar. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350° F for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired.

Servings12, Per Serving 4 pieces, Food Exchange: 2 Bread, 2 Fat
Calories 312, Fat 11gm, Sodium 372mg, Carbohydrate 50g, Cholesterol 15mg, Dietary Fiber 0g, Sugar 6g, Protein 8g.

Aaron and I started making this recipe several years ago. It's a family favorite, we like to try different flavors of coffee creamer in it.

Baked Potato Soup

2007-11-27T16:06:00.000-08:00

4 large baking potatoes (about 2 3/4 lb.)
1/2 cup butter or margarine
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2-1 teaspoon pepper (to taste)
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
10 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese

Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely.
Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; whisk in sour cream.
Add potatoes and green onions; mix well.
Ladle into serving bowls; top with bacon and cheddar cheese.

Makes 8-10 servings

Brisket

2007-10-21T11:55:00.002-07:00

1/2 bottle liquid smoke
1 Tbsp. garlic salt
1 Tbsp. celery salt
1 Tbsp. worcestershire sauce

Mix together and brush over medium sized brisket in a covered pan. Cook for 8 hours at 250. Drain and throw away dripppings. Cool meat and slice.

After cooking and cooling mix:

1 large diced onion
1/4 cup vinegar
1 cup catsup
4 Tbsp. worcestershire sauce
1/2 cup brown sugar one
8 oz. can tomato sauce

Place sliced meat in pan and pour sauce over brisket. Cover and cook for 1 hour.

Sloppy Joes

2007-10-21T11:53:00.000-07:00

Recipe from T.J. Wilcken

2 lbs. ground beef
1 chopped onion
1 teaspoon salt
½ teaspoon chili powder
1 Tablespoon Worcestershire
½ teaspoon pepper
1 can chicken gumbo soup
1 cup ketchup
2 tsp. prepared mustard
2 Tablespoons brown sugar

Brown meat, add salt, pepper, and onion, drain well. Add rest of ingredients and simmer 20 minutes

Swedish Pancakes

2007-10-21T11:48:00.000-07:00

3 eggs
1 1/4 cup milk
3/4 cup sifted flour
1 Tbsp. sugar
1/2 tsp. salt

Beat eggs until thick and lemon-colored. Stir in milk. Sift dry ingredients; add to egg mixture, mixing until smooth. Drop by Tablespoon onto moderately hot buttered griddle. Spread batter evenly to make thin cakes. Turn when underside is light brown. Spoon melted butter over, sprinkle with sugar; stack. Serve with lingonberry sauce.

Apple and Oatmeal Crisp

2007-10-21T11:44:00.001-07:00

1 1/2 cups water
1 1/2 cups (packed) light brown sugar
1/2 stick butter, melted
2/ Tbsp. + 1 1/2 cups flour
1/2 tsp. salt
1 1/4 tsp. cinnamon
3/4 tsp. nutmeg
2 1/2 pounds cooking apples; peeled, cored and cut into wedges
1 stick butter, cut into small pieces and at room temperature
1 1/2 cups oatmeal

Preheat oven to 350 degrees. In a mixing bowl combine the water, 3/4 cup brown sugar, melted butter, 2 Tbsp flour, 1 tsp. cinnamon and 1/2 tsp nutmeg, whisk until smooth. Place apples in 9x12 glass baking pan and pour mixture over the apples. Mix well. In a mixing bowl, combine the remaining 3/4 cup brown sugar, 1/4 tsp. nutmeg, 1/4 tsp. cinnamon, 1 1/2 cups flour, oatmeal and butter. Work the mixture together using your fingers until it resembles a crumb topping. Pour topping over apples. Bake for one hour.

Grandma Stillman's Oatmeal Raisin Cookies

2007-10-21T11:40:00.000-07:00

2 cups raisins
2/3 cup water

Boil and reserve 2/3 cup liquid

1/2 cup shortening
1 cup sugar
2 eggs

Cream shortening and sugar together and add eggs, mix well

1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup nuts, chopped (optional)
1 cup oats
1 tsp. vanilla

Sift all dry ingredients together and add to egg mixture; stir just to mix throughout. Add raisins, nuts and liquid from boiling raisins along with oats and vanilla, mixing gently. Don't over-stir. Bake at 350 degrees for 10-15 minutes.

Pam's Pecan Tarts

2007-10-21T11:32:00.001-07:00

1 (3 oz) package cream cheese
1/2 cup butter
1 cup sifted flour
1 egg
3/4 cup packed brown sugar
1 Tbsp butter, softened
1 tsp vanilla
Dash salt
2/3 cup coarsely broken pecans

Cheese pastry
Let cream cheese and 1/2 cup butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour. Shape in 1-inch balls; place in ungreased 1 3/4 inch muffin pans. Press dough evenly against bottoms and sides.

Pecan Filling
Beat together egg, brown sugar, the 1 Tbsp. butter, vanilla and salt just until smooth. Divide half the pecans among pastry lined pans, add egg mixture and top with remaining pecans. Bake at 325 degrees for 25 minutes or until filling is set. Cool before removing from pans.

Porcupine Meatballs

2007-10-21T11:29:00.000-07:00

1 1/2 cup Multi-bran Chex cereal
1 lb. lean ground beef
2/3 cup uncooked rice
1/2 cup milk
1 package onion soup mix
1 egg
1 cup water
2 cans tomato juice

Heat oven to 425 degree ofen. Crush cereal. Mix cereal, beef, rice, milk, dry soup mix and egg in large bowl. Shape mixture into 30 meatballs. Place in ungreased rectangular baking dish or 3 quart casserole. Mix water and tomato juice, pour over meatballs. Cover and bake 50-55 minutes.

Chicken Broccoli Cordon Bleu Casserole

2007-10-21T11:25:00.000-07:00

4 boneless chicken breasts
1 (16 oz) bag cut-up frozen broccoli
1 cup ham, diced
4 oz. swiss cheese, diced
1 (10 3/4 oz.) can cream of chicken soup
1/2 cup milk
1 clove garlic
1 Tbsp. butter
salt and pepper to taste

Cut chicken breasts into strips. Saute garlic and chicken strips in butter in a non-stick skillet over medium heat until cooked and lightly browned. Place broccoli in bottom of 2 quart casserole. Lay chicken strips over broccoli. Top chicken with diced ham and cheese. In small bowl combine soup and milk and pour over chicken mixture in casserole. Sprinkle with salt and pepper. Cook uncovered for 45 minutes in 350 degree oven.

Layered Bean Dip

2007-10-21T11:23:00.001-07:00

1 can spicy refried beans
16 oz. sour cream
1 carton Avocado dip (frozen section at grocery store)
3 green onions, chopped
3 tomatoes, diced
1 (8.5 oz) chopped olives
7 oz. can green chiles
15 oz. jar salsa
1.5 lbs cheddar/jack cheese, grated

Beans on bottom, then sour cream, then avocado dip. Garnish with remaining ingredients.

Hot Spinach and Artichoke Dip

2007-10-21T11:19:00.000-07:00

1 (8 oz) package cream cheese
1 can (14 oz) artichoke hearts, drained, coarsely chopped
1/2 cup frozen spinach, chopped or steamed - drain well
1/4 cup mayonnaise
1/4 cup parmesan cheese
1/3 cup romano cheese (can use all parmesan)
1 clove garlic, minced
1/2 tsp. dried basil
1/4 cup mozzarella, grated
1/4 tsp. garlic salt
salt and pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, parmesan and romano cheese, garlic, basil and garlic salt. Mix well. Add artichoke hearts and spinach and mix until blended. Spray glass baking dish with cooking spray, pour in dip and top with mozzarella cheese. Bake at 350 degrees for 25 minutes. Serve with toasted bread and crackers.

Creamy Chicken Chowder

2007-10-20T15:37:00.000-07:00

1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
1 (11 ounce) can corn mixed with chopped peppers, drained
1 (10 3/4 ounce) can condensed cream of potato soup
1 (4 1/2 ounce) can diced green chili peppers, undrained
2 tablespoons snipped fresh cilantro
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 (14 ounce) can chicken broth
1 (8 ounce) carton sour cream
4 ounces processed cheese with jalapeno peppers, cubed

In a 4-quart slow cooker, add the chicken, corn, potato soup, chile peppers, cilantro, chili powder, cumin, and garlic powder; stir to combine.
Add the chicken broth; stir to combine.
Cover and cook on LOW for 4-6 hours.
In a small bowl, stir about 1 cup of hot soup into the sour cream.
Add sour cream mixture back into the slow cooker.
Add in Velveeta cheese cubes; stir to combine.
Cover and let stand 5 minutes.

Taco Soup

2007-10-17T19:51:00.000-07:00

1 lb ground beef, browned and drained
1 (28 ounce) can crushed tomatoes
1 can corn, undrained
1 can black beans, undrained
1 can kidney beans, undrained
1 envelope ranch dressing mix
1 envelope taco seasoning
1 small onion

1. Combine all ingredients in slow cooker.
2. Cover.
3. Cook on low 4 to 6 hours.
4. Garnish individual servings with tortilla or corn chips, cheese and sour cream.

Laura Bush's Cowboy Cookies

2007-10-17T19:49:00.000-07:00

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter (at room temperature)
1 1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.

Caramel Popcorn

2007-10-17T19:45:00.000-07:00

1/4 cup butter
1 cup brown sugar
1/2 cup light corn syrup
1/2 can sweetened condensed milk
1/2 tsp. vanilla
5 qts popped corn

Melt butter, sugar and corn syrup, bring to a boil over medium heat. Stir in sweetened condensed milk, simmer, stirring until mixture reaches soft ball stage. Add in vanilla. Pour over popcorn. Stir to coat. Can be shaped into popcorn balls.

Easy Crockpot Corn Chowder

2007-10-17T15:53:00.000-07:00

Easy Corn Chowder

2 cans of chicken broth (14.5 oz each)
1 bag frozen corn kernels (16 oz)
3 small potatoes
1 red bell pepper
1 medium onion
1 rib celery
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground coriander
1/2 cup heavy cream
8 slices of bacon, crisp-cooked & crumbled

1. Place broth, corn, potatoes, bell pepper, onion, celery, salt, black pepper and coriander in slow cooker. Cover. Cook on LOW for 7-8 hours.

2. Partially mash soup mixture with potato masher to thicken. Stir in cream; cook on HIGH, uncovered, until hot. Adjust seasonings, if desired. Garnish with bacon.

Makes 6 servings.

**This would be good with chicken and maybe a can of creamed corn to thicken up a little more.

Corn Chowder

2007-10-15T20:59:00.001-07:00

Brandii's recipe (August 2002 Playgroup)

4 fresh medium ears of corn OR 1 (10 oz) package frozen whole kernel corn
1/2 C. cubed, peeled potatoes
1/2 C. chopped onion
1/2 C. water
2 tsp. instant chicken bouillon granules (or the equivalent amount of stock cubes)
1/4 tsp. pepper
1 3/4 C. milk
1 TBL. butter
2 tsp. flour

If using frsh corn, remove kernels w/ sharp knife, then scrape cobs w/ dull side of knife (you should have 2 cups corn kernels)

In a large saucepan, combine corn, potato,onion,water, bouillon and pepper.
Bring to boil, then simmer 10 minutes or until corn and potato are just tender, stirring occasionally.

Stir in 1 1/2 cups of the milk (reserving 1/4 C) and butter.

In small bowl, combine the remaining milk and flour forming a smooth mixture.

Stir this into the corn mixture and cook and stir until thickened and bubbly.

Cook on low for 1 minute more before serving.

You can top this with snipped fresh chives, crisp crumbled bacon or a sprinkling of fresh chopped parsley.

Steak Soup

2007-10-15T20:56:00.000-07:00

Beth's recipe (August 2002 Playgroup)

2 lbs. ground chuck, browned and drained
5 cups water
1 large onion, chopped
4 stalks celery, chopped
3 carrots, sliced
salt to taste (optional)
2 cans (14.5 oz each) diced tomatoes
1 10 oz. package frozen mixed veggies (I just use drained canned corn and canned green beans - DH hates lima beans so I skip the mixed veggie blend)
5 tablespoons beef granules (sometimes I can't find the granules, so I'll disolve several beef cubes in the 5 cups of water mentioned above)
1/4 teaspoon pepper
1/2 cup butter, melted
1/2 cup all purpose flour

Place browned beef and rest of ingredients (except flour and butter) in crockpot. Cover and cook on low 8-10 hours (or high 4-6 hours). One hour before serving, turn to HIGH. Make a paste of melted butter and flour. Stir until smooth and pour into soup. Stir until well blended. Cover and cook until thickened.

Carne Adovada

2007-10-15T20:54:00.001-07:00

Mary's recipe (August 2002 Playgroup)

This is a combination of several recipes and some experimenting (provided I'm giving you the right version). It's not a quick, toss-everything-in-and-run-out-the-door recipe, but it's my favorite think that I make in a crockpot. Serve with rice and beans and tortillas.

1/3 cup peanut or vegetable oil
2 1/2 pounds pork loin or butt, cut in 3/4-inch cubes (2 1/2 to 3)
4 cups hot water
2 onions diced
2 tablespoons minced garlic
2 teaspoons ground coriander seed
2 teaspoons dried oregano
3 Tbs chili powder
2 teaspoons crushed red pepper
3 dried ancho chiles
1 chipoltle peppers in adobo sauce or 2 tsp of dried ground chipotle pepper (1 to 2)
1 tablespoon honey
2 tablespoons red wine vinegar
1 teaspoon salt, to taste (1 to 2)
1 lime
1 orange

1. Place dried chiles in a bowl with the hot water. Set aside.

2. Cut pork loin into 1 inch cubes. Add 1/2 the oil to a frying pan on medium heat and add pork. Brown pork cubes on all sides. Remove pork to a crock pot.

3. Saute onions until translucent with rest of oil, in the same pan used to brown the pork. Add onions to the crock pot.

4. In a bowl combine garlic, coriander seed, chili powder, oregano, crushed red pepper, vinegar, salt and honey (and chipotle chile powder, if using). Mix until well combined. Add to the crock pot.

5. Now, prepare the chiles that have been soaking in the hot water. At this point they should be softer, and tear easily. Remove the stems and seeds. The stem should pull off easily. The seeds can then be rinsed out in the soaking water. Place the chiles in the crock pot. Add the soaking water to the crock pot through a strainer to catch all the seeds. (Add chipotle chiles in adobo sauce if using).

6. Cut the orange and lime in half and squeeze juice into crock pot. Put the rest of the orange and lime into the crock pot. Mix everything together well and cook on high for 6 to 8 hours. If possible remove the orange and lime about 1/2 way through the cooking to keep the carne adovada from getting too bitter.

7. Near the end of cooking (30min to 1 hour) before serving taste the sauce and make adjustments for flavor. Add salt and pepper if needed. If its too bitter, add more honey.

Notes:
1. Dried chiles can be bought and any local supermarket in the Southwest, but they may be harder to find other places. They will generally be sold in cellophane bags and can either be found in the aisle with Latino/Hispanic foods, or near the produce.

2. If you want to serve this after work you can cook it longer on medium, or even cook it overnight the night before, refrigerate and reheat.

3. Dried chipotle chile powder can be found with the spices. Chipotle chiles in adobo sauce can be found with Latino/Hispanic foods.

Saucy Porkchops

2007-10-15T20:51:00.000-07:00

Brandii's Recipe (August 2002 Playgroup)

8 boneless porkchops (1/2 inch thick)
2 TBL veg oil
1/4 tsp salt
1/8 tsp pepper
2 cans (10 3/4 oz EACH) condensed cream of chicken soup, undiluted
1 med onion,chopped
1/2 C ketchup
2 TBL worcestershire sauce
Mashed potatoes or hot cooked rice

In lg skillet, brown the chops in the oil until lightly browned on each side.
sprinkle w/ salt and pepper.
Transfer to slow cooker.
In a bowl combine all other ingredients EXCEPT the rice or potatoes.
Pour over chops.
Cover and cook on high for 4-5 hrs or until meat juices run clear.

Serves over potatoes or rice

NOTE I usually DOUBLE the sauce depending on the size of the chops.

Cowboy Salsa

2007-10-12T14:18:00.000-07:00

6 roma tomatoes
1/2 bunch cilantro
1/2 bunch green onions, chopped
1 can black-eyed peas, drained
1 can whole kernel corn, drained
1 avocado, peeled and chopped
1 packet Good Seasons Italian dressing mixed with:
1/4 cup vinegar
1/4 cup oil
1/3 cup water

Pour dressing mixture over vegetables and stir. Make and serve the same day.