Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos, papers removed
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.) You can also use canned jalapeños, or the juice from the can

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Pork

· 4 lb pork shoulder roast, or I also use whatever sort of pork I find in the freezer

· 1 Cup of Pace Picante sauce. (Medium heat is best, but the mild version will work)

· 2 Cups brown sugar

· Salt and pepper to taste

· Remove pork roast from packaging, and wash, heat up oil in pan and sear meat. In a separate bowl, mix picante sauce and brown sugar and wisk until sugar is mostly dissolved.

· In a crock pot or slow cooker, place the roast in the cooker and cover the roast with the mixture of picante sauce and sugar.

· Place on medium heat, cover and simmer. Check it every hour or so to rotate roast in the juices. The roast will eventually produce enough juices to make the right consistency, so do not add water.

· Once the roast is fully cooked, it will begin to fall apart. Use a fork to separate the meat into smaller segments. Cover and continue cooking.

· After 8 hours (or whenever, probably sooner than that), continue to shred the meat until no chunks remain.

· If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.

Chile Verde

 

• 1 to 1 1/2 pounds tomatillos (bright green are better than yellowish ones)
• 5 garlic cloves, not peeled
• 2 jalapenos, seeds and ribs removed, chopped
• 2 Anaheim or Poblano chiles (optional)
• 2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes (really almost any type of pork will do, I prefer very lean cuts)
• Salt
• Freshly ground black pepper
• Vegetable oil
• 2 yellow onions (or dried minced onion)
• 3 garlic cloves, peeled and finely chopped (or dried minced garlic)
• 1 t dried oregano
• 2 1/2 cups chicken stock (or more to thin out)
• Pinch of ground cloves
• 2 T bacon drippings, or cook one strip of very finely minced bacon with the pork
• To adjust heat, you may need to add at the end: one can diced chiles, 2 t diced canned jalepenos and some of the juice
• Dash of pappy’s seasoning, or seasoning salt

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Place in a glass bowl, cover with plastic wrap. Let them sweat for a minute and their skins come right off. Remove the skin, seeds, and stem.
2 Place tomatillos, skins included, into blender or food processor. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them). Pulse until all ingredients are finely chopped and mixed.
3 Season the pork cubes generously with salt and pepper. Heat oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. (if you are using dried onions and garlic, just skip that step) If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours (or more) uncovered or until the pork is fork tender. If desired, get a potato masher and break up pork into smaller pieces
Adjust the seasoning to taste with salt and pepper, pappy’s, or add other peppers to adjust your liking for heat. Serve with rice and warmed flour tortillas or freshly made corn tortillas. I like to cook tortillas, sprinkle mozzarella or another cheese in tortilla, add an “over medium” fried egg and top with chile verde.
Serves 8 or more, flat freeze in ziploc bags, plan on about 1 cup or more per dinner

Peach Muffins

A nice "canned peaches" recipe, when you find you have over-purchased at the last case lot sale. Husband and toddler approved!! Make sure you don't forget to sprinkle the tops before baking, these freeze well after they are completely cooled.

1 ½ C flour ½ C brown sugar ½ C white sugar ¾ t salt ½ t baking soda ¼ t pumpkin pie spice ¼ t cinnamon 2 t vanilla 2 eggs ½ C vegetable oil 1 15-oz can sliced peaches, drained and chopped well, (we like chopped rather than pureed) Mix dry ingredients, mix in wet and fold in peaches. Sprinkle top of muffins with cinnamon sugar mixture before baking. Bake at 350 for about 25 minutes for regular size, about 15 minutes for mini size.

Massaman Potato Curry

Massaman Potato Curry

2 T oil
3 lbs cut up chicken breast (Freeze for 10 min, then thinly slice)
1 large chopped onion (sometimes I used dried minced onion)
2 C cubed potatoes (I like Yukon gold or red potatoes)
2 carrots peeled and chopped (baby carrots work well)
2/3 C Massaman curry paste (it has to say Massaman--its best if you go to Super China in Sandy or a store like that and buy the "Mae Ploy" brand that comes in a pink plastic cup container with a bag inside, keep the leftover in the fridge)
1 can chicken stock
4 C coconut milk (2 cans)
1 C cashews (optional, I don’t put them in)
1 t cinnamon
1/3 C palm sugar (6 small disks)
1/4 C Thai fish sauce
1 T tamarind paste
freshly squeezed juice of 1 lime

Heat the oil in a LARGE saucepan (I use my soup pot) over medium heat, then add the massaman curry paste to it and saute it for maybe about 2 minutes--until its really fragrant--don't burn it. Open the cans of coconut milk--DON'T SHAKE them. Pour the solid white part of the coconut milk ( the cream at the top) into the saucepan and save the rest of the milk stuff for a little later. Stir the cream and paste together and simmer, stirring frequently--probably about 3 minutes. Now add the chicken and everything else including the rest of the coconut milk--and simmer until the chicken and potatoes are done—I like to cook it for about 3 hours at low heat, or you could try it in the crock pot? Serve with Jasmine rice.

Creamy Chicken Taquitos

Love this recipe!! It is from the Sisters Cafe Blog, and Our Best Bites. It has quickly made it into the regular dinner rotation. I also love that you can easily double it so that you are using full cans instead of having little bits left over. The extra filling freezes beautifully by itself, or you can put into tortillas, roll and then freeze. We like using either the fresh tortillas that you cook before hand, or the low carb tortillas. Make sure you spray them, and sprinkle some kosher salt on the tops before you bake, it seems to make all the difference!


Baked Creamy Chicken Taquitos
submitted by Brittany ~ The Sisters Cafe
from Our Best Bites

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions

2 cups shredded chicken
1 cup grated pepperjack cheese

fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Again, if you double it you can use the full cube of cream cheese, the full can of enchilada sauce, and a full lime. Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet withtin foil, lightly sprayed with cooking oil.

Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

Spinach Salad

Spinach Salad

½ C spinach

½ C lettuce

½ lb bacon, cooked and crumbled

Red onion sliced

¾ lb sliced mushrooms

¾ lb grated swiss cheese

1 C regular cottage cheese (add at the last minute)

Dressing: mix in blender

¾ C white vinegar

¾ C sugar

1 ½ tsp poppy seeds

1 ½ C oil

1 ½ tsp salt

¾ tsp mustard

Wassel

Wassel

Judy Burton

3C Sugar

2 C Water

Boil for 10 min. Turn off heat and add spice bag.

Spice bag:

2 heaping tsp of cinnamon

1 tsp allspice

1tsp cloves

1tsp ginger

Soak mixture for 2 hours and add:

4 quarts apple cider

2 quarts orange juice

4 large lemons juiced and strained

4 large limes juiced and strained

Chicken Salad

Chicken Salad

Grandma Schofield

2 C cubed cold chicken

1C diced celery

1 TBS lemon juice

Salt and pepper to taste

1/2 C mayonnaise

3 hard boiled eggs diced

Toss  and add fold in hard boiled eggs. Chill thoroughly. Arrange on lettuce cups

6 servings

Best Brownies

Best Brownies

 Burton Family

1C butter

2C sugar

2 tsp vanilla

4 eggs

1C flour

2/3 C hershey’s cocoa

½ tsp baking powder

½ tsp salt

1 C nuts

Blend butter, sugar and vanilla. Add eggs and beat well. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts. Spread in 13X9 inch pan and bake for 20-25min at 350 or until edges begin to pull away from the pan. Cool and frost.

Frosting:

6TBS butter

6TBS Cocoa

2 TBS light corn syrup (or can use honey)

1 tsp vanilla

2C powdered sugar

2-4 TBS milk

Cream butter, cocoa, corn syrup and vanilla in mixer. Add p. sugar and milk; beat to spreading consistency.

Caramel Apple Pie

Caramel Apple Pie

 Rainbow Gardens

Filling:

5C golden delicious apples

½ C water

1 C sugar

2 TBS corn starch

1 tsp cinnamon

½ C apple pie filling

Topping:

7oz condensed milk

¼ C sugar

1TBS brown sugar

1/3 C dark corn syrup

2 tsp butter

¼ tsp vanilla

1 C chopped walnuts

Pell and cut apples into 1/8s. Combine apples, water and sugar in med. Saucepan and cook for approx 5 min until semi-tender. Cool. Stir in cornstarch and pour into 9” pie shell and sprinkle w/ cinnamon.

Moisten the edges of the pie shell w/ milk. Apply top crust and trim.

Bake at 375 for approx 40 min.

Combine sugars, corn syrup, butter, vanilla and condensed milk. Heat until smooth and without lumps. Add nuts and stir gently several times. Spread hot mixture atop of semi-cooled pie. Bake again at 375 for approx 5 Min. Remove and cool.

Picnic Cake

Picnic Cake

 Jean Anderson

1C dates

1 ½ C boiling water

1 TBS soda

1C sugar

¾ C Shortening

2 eggs

1 tsp vanilla

1 ½ C flour+ 2 TBS

1 tsp cinnamon

1/3 ts salt

1 pkgs chocolate chips

1 C brown sugar

1 C nuts

Combine dates, boiling water and soda and then add cinnamon and salt. Cream sugar, shortening, eggs and vanilla. Add remaining ingredients.

Bake for 40 min @ 350.

Chocolate Peanut Squares

Chocolate Peanut Squares

Lorraine Schofield

1 C butter

6 oz. semi-sweet chocolate

1 C coconut

1 ½ C graham cracker crumbs

½ C chopped unsalted peanuts

2 (8oz) pkgs cream cheese, softened

1 C sugar

1 tsp vanilla

-Melt ¾ C butter and 2 oz chocolate in microwave for 1 to 2 minutes.

-Stir in crumbs, coconut and peanuts.

-Press into bottom of 13’X9’ pan; chill 30 min.

-Mix cream cheese, sugar and vanilla until combined. Spread over crust; chill 30 min.

-Melt remaining butter and chocolate squares in microwave for 1 to 2 min until melted and spread over cream cheese layer.

-Chill and cut into squares

Makes 4dz.

Blonde Brownies

Blonde Brownies

Grandma Burton

2 C flour

¼ tsp baking soda

1 tsp baking powder

½  tsp salt

1 C chocolate chips

2 C brown sugar

¾ C butter

2 eggs

2 tsp vanilla

1/3 C nuts

Mix flour, soda, b. powder and salt together. Melt butter in med. Saucepan. Take off stove when melted and add brown sugar and cool. Stir in eggs, vanilla and add flour, chips and nuts.  Spread in 13”X9” pan that has been greased and floured.  Bake for 30 min @350

Prosciutto and Peas Pasta

Prosciutto and Peas Pasta

1 lb farfalle pasta

¼ C olive oil

4 oz prosciutto or pancetta, sliced and chopped

1 medium onion, cut in quarts and thinly sliced

1 ½ C frozen peas, thawed

½ C chicken broth, hot

Salt and pepper to taste

4 oz butter at room temperature

½ C parmigiano-reggiano cheese, grated, plus additional for serving.

Method:

In a large pot, bring 4 quarts of water to a boil and cook the pasta. Meanwhile, in a skillet over med-high heat, heat olive oil and sauté the prosciutto until it begins to brown. Remove and reserve for later. Add the onions and sauté for 10 min. Combine the prosciutto and onions and heat through add the peas and chicken broth, simmer for about 3 mins and salt and pepper to taste. Combine butter and cheese w/drained pasta in a large bowl and toss well. Add the pea mixture to the cooked pasta and garnish w/more cheese.

Texas Sheet Cake aka Birthday Cake

Texas Sheet Cake

Combine in large bowl:

2C Sugar

2C flour

Pinch of salt

Bring to a boil & pour over dry ingredients:

4 TBS cocoa

1C cold water

1 stick butter

Dissolve:

½ C buttermilk

1 tsp soda

Add ½ C oil

Combine all of the above ingredients and add:

2 well beaten eggs

1tsp vanilla

Bake for 18min in a jelly roll at 400

Frosting:

Bring to a boil:

1 stick butter

4TBS cocoa

1/3 C milk

And add:

1 box powdered sugar

1 C nuts

1tsp vanilla

Black Bean Salsa

Black Bean Salsa

-1 can of yellow kernel corn (not creamy)

-1 can of black beans

-1 small can of diced olives

-1/2 C diced red onion

-approx 4-6 finely cut red tomatoes (depending on how much you want and how big they are)

-approx 2 green onions (finely cut/diced)

-small bunch of cilantro (finely cut/diced)

Combine all ingredients in big bowl.

Add 1/2 C fresh lime juice and mix.

Add the following to taste:

red chile powder

black pepper

salt

onion salt

garlic powder

Let it sit for 3 hours or overnight for enhanced flavor.  Enjoy!

Banana Cream Pie Bars

Banana Cream Pie Bars

-Approx. 2 C crushed graham crackers.

-3 TBS melted butter.

Combine graham crackers and butter and press firmly into the bottom of a 9"X13" pan. Place pan in fridge while combining cream cheese mixture.

-1 8oz pkg. cream cheese (can use light cream cheese).

-1/2 C powdered sugar.

-1 1/2 C cool whip.

Combine cream cheese and powdered sugar. Fold in cool whip.  Carefully layer over graham cracker crust.

-2 medium sliced bananas.

Layer bananas over cream cheese mixture and put pan in fridge.

-2 pkgs. fat free vanilla pudding (4 serving size).

-3 C cold milk.

-Remaining cool whip container (Use the large container).

Mix pudding with milk and whisk for 2 minutes.  Pour over crust and refrigerate for 3 hours. Once ready to serve add the remaining cool whip over the top before serving.

Zucchinni Bread

Slower Cooker Beef Stew

Slow Cooker Beef Stew

Ingredients

1 chopped onion

2 cups chopped carrots

3 chopped stalks of celery

3 chopped russet potatoes

2 ½ cups sliced mushrooms

1 tbsp. minced garlic

2 lbs stew beef

15 oz. diced tomatoes

½ cup red cooking wine

1 quart beef stock

Salt and pepper

3 Bay leaves

1 tbsp garlic salt

½ tsp cayenne

Dash of cloves

½ cup flour

½ tbsp garlic powder

½ tbsp onion powder

Directions

Place flour, garlic powder, onion powder, ½ tbsp salt and 1 tsp of pepper in a large Ziploc bag. Shake to combine, then add stew beef and coat. Place all the rest of the ingredients in the slow cooker and top with the beef (being careful to shake off excess flour and discard with bag.) Give everything a good stir and leave in the crock-pot for 8 to 11 hours on low.  Stir occasionally, and one hour before serving, add mushrooms and more salt and pepper to taste. Remove bay leaves and serve.

Quiche

Ingredients

2  frozen deep dish pie crusts

1/2  cup chopped green onion

1 cup of diced ham (you can add as much/as little as you like)

8  beaten eggs

1/2  cup dairy sour cream (I usually use fat free)

1/2  cup half-and-half, light cream, or milk  (I usually use skim milk to help with calories)

1/4  teaspoon salt

1/8  teaspoon ground pepper

Dash ground nutmeg (optional)

1  cup shredded Swiss cheese (2 ounces)  (or any cheese you have on hand)

Directions

In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, ham and cheese. Pour egg mixture into two pie crusts.  (If you use one pie crust you will have extra filling). Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.

Makes 6 to 8 servings

Funeral Cauliflower

First of all, this picture does not do this recipe justice.  Had I known that these were going to be so yummy, I would have tried for a prettier picture. (I'll add a new picture next time we make these.) The low carb recipe website I pulled this off of called these yummy things, "Just Like Stuffed Baked Potatoes", but I will call them Funeral Cauliflower, because they taste just like Funeral Potatoes, only minus the potato. These are so good--even Grey asked for seconds.

Ingredients

1 head cauliflower

8 ounce cream cheese, softened

8 ounce cheddar cheese, shredded

1/2 C diced red onion

1/4 teaspoon salt or to taste

1/4 teaspoon pepper

1/2 tsp. Tony's seasoning (this adds a little spice)

3 pieces bacon, chopped and fried until crisp

Paprika, optional

Directions

Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. Mix in the cream cheese, cheddar, onion, bacon and seasonings. Put in a greased 8 x 8" baking pan. Bake at 350º for 20-40 minutes, until browned and bubbly.

 
Makes 6 servings

Berry Cobbler

This cobbler has a little different texture than your standard oatmeal type cobbler.  It is lovely with any berry really and is great with ice cream or whipped cream  (of course!).  I recommend putting this in a long shallow dish; it makes the sugary topping crusty and simply amazing!!

Blueberry Cobbler
From the Pioneer Woman
Ingredients
1 stick Butter
1-¼ cup Sugar
1 cup Self-Rising Flour
1 cup Milk
1 cup blueberries/other berry 
(or more depending on how much you want)

Directions
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a 9X13 baking dish. Now rinse and pat dry the berries. Pour the batter into the buttered baking dish. Sprinkle berries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Irish Soda Bread

I absolutely adore this bread! The flavor is amazing and it is so easy to put together! It requries no yeast, kneading or rising time which makes it perfect for last minute dinners and entertaining.  It is delicious with butter right out of the oven! Seriously yummy!

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter, melted

Directions

-Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

-Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture.
Mix just until moistened. Stir in butter. Pour into prepared pan.

-Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean.
Cool on a wire rack.