Southwest Taco Soup

from: Favorite Family recipes

3 chicken breasts

Valentina hot sauce

2 cans chicken broth

3 cans Italian stewed tomatoes

1 bunch cilantro, with the stems removed

salt to taste

2 cans black beans, drained and rinsed

2 cans sweet corn, drained and rinsed

Stick the chicken breasts in a crock pot and smother with Valentina hot sauce. Cook on high for three hours or until you can shred up the chicken with a fork. Add the chicken broth. Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans and salt. Let cook for about 1 more hour.

This soup is different than most Taco soups I've tried. It's lite and fresh.

Pumpkin Crumble

Easy Pumpkin Crumble
Recipe by Our Best Bites

I'm not a fan of pumpkin pie but love pumpkin so this is a great substitute. SO GOOD!!!

1 boxed yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping

*This makes a dessert about an inch thick or less. That's because I like a high topping-to-pumpkin ratio. If you'd like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.

Preheat oven to 350.

Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it's in small crumbly pieces. Place mixture in a 9x13 baking dish and press flat with your fingers.

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.


Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you're putting on. Here's why:

Next sprinkle on the chopped pecans. You'll have 3 distinct layers now:

Here's the trick: For every 1 C of cake mix you sprinkled on top, you'll need 3 T of melted butter. Drizzle it right on top.

Bake at 350 degree oven for about 40 minutes or so

Creamy Tomato Soup

From: Our Best Bites

1 T real butter
1 C chopped onion
¾ C shredded carrot
1 T minced garlic
1 tea sugar
¼ tea pepper
¼ tea salt
4 Fresh Basil leaves plus some for garnish (or substitute 1-2 t dried basil, see note below)
1/2 C sliced sun-dried tomatos, packed in oil with herbs
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz 1/3 less fat cream cheese

1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, and garlic, and cook for 5 minutes or until vegetables are tender, stirring frequently.

2. Add sugar, pepper, and salt and cook 2 more minutes. Then add sun-dried tomatoes, diced tomatoes, and 4 basil leaves.


If you're substituting dried basil, the rule of thumb is 1/3 part dried herb = 1 part fresh so for this recipe you can eyeball it, but I'm guessing you'd want to add about 1-2 t dried basil

3. Stir to combine and finally add chicken broth and bring to a boil. Cover, and reduce heat, and simmer 30-40 minutes.

4. Remove from heat. Place soup in blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid splatters. Process for a couple of minutes until very smooth.

I added some red pepper flakes, and loved it!

Fresh Pasta

2 LG. freshly picked tomatoes (diced)
1/4 chives (thinly diced) (optional)
1 C. Fresh Mozzarella (the fattier the better:)(small cubes)
2 TBS basil (dried basil 1 TBS)
1 TBS butter
1 lb pasta
salt and pepper to taste

cook pasta according to box and drain. While pasta is hot, add rest of the ingredients and serve. This is definitely a summer meal, the fresh ingredients is what makes it so flavorful!

Pasta with chicken sausage and broccoli

from: Real Simple

12 ounces rigatoni (about 4 1/2 cups)

1 tablespoon olive oil

1 onion, sliced

6 ounces fully cooked chicken sausage links, sliced

1 head broccoli, cut into florets and stems sliced

1/4 grated Parmesan

Cook the pasta accordingtothe package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirring often, for 3 minutes. Add the sausage and cook, stirring until browned, about 2 to 3 minutes. Add the broccoli and 1 1/4 cups water and simmer, covered, until the broccoli is tender, about 5 to 6 minutes.

Toss the pasta with the sausage mixture and any remaining liquid and the Parmesan.

Salsa Recipe (for canning)

from: Debbie McAllister

10 qts. tomatoes, peeled and quartered
3 qts. chopped peppers (3 green bell, 3 red bell, 4 Anaheim, 8 yellow, 6 jalapenos)
2 red hot peppers, dropped whole into batch ( I don't add these if the jalapenos are super hot)
1 qt. chopped celery
4 onions
2 tsp. paprika
6 cloves garlic, pressed
3/4 C. sugar
2 T. Pepper
1 C. vinegar
1/3-1/2 C. salt
4 tsp cumin, if desired

Chop all vegetables and measure. Put everything into a pot and cook until soft and simmer until the desired thickness.

Helpful hints: wear gloves when chopping peppers. If you are going to finely chop/pureed tomatoes in a food processor you don't need to peal the tomatoes (this saves a lot of time). Save some jalapenos seeds, after salsa has cooked a little while taste it, if it needs more of a kick add seeds.

Summer Berry Crisp

taken from: Williams Sonoma, Essentials of Baking

Filling:

5 cups berries (blueberries or mixed berries - I use blackberries)

1/2 t cinnamon

3-5 T granulated sugar

(I also add 1-2T of lemon juice)

Topping:

1 cup ap flour

1/2 cup old fashioned rolled oats

1/3 cup granulated sugar

1/3 cup firm packed brown sugar

1/2 t cinnamon

1/4 t salt

1/2 cup unsalted butter, melted

Stir together the berries, sugar, cinnamon, and lemon juice until well mixed. Pour into greased 2 1/2 qt. baking dish and set aside

In a large bowl, stir together the flour, sugars, oats, cinnamon, and salt. Then stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture evenly over the filling.

Bake at 350 the crisp until the juices are bubbling and the top is a golden brown, about 35-40 minutes. Let cool for a few minutes, but the crisp is best served warm. Delicious served with ice cream!

Variations:

You can use several types of fruit for the filling:

Apple or pear crisp:

Use 6 cups chopped, peeled apples or pears, 2 T sugar, 1 T lemon juice, 1/2 t cinnamon

Top and bake as directed above.

Peach crisp:

Use 6 cups chopped, peeled peaches and 3-4 T sugar.

Top and bake as directed above.

Ham Cheese Spirals

from Holly Morgan

1 egg
1/4 tsp. ground cayenne pepper
1 sheet frozen puff pastry, thawed
8 slices ham
1/4 cup grated Parmesan cheese

Preheat oven to 400*. Beat egg with 1 TBSP water. Roll pasty into 14X10 rectangle. Cut half lengthwise. Brush both halves with some egg mixture. Sprinkle pepper and 3 TBSP. cheese on 1 half. Cover with ham slices. Put other pastry piece on top, egg side down over ham. Brush with egg mixture. Roll like jelly roll to make 14 inch log. Cut into 24 slices. Place on parchment baking sheet. Brush with egg mixture and sprinkle with cheese. Bake 12-14 minutes. You can make this in advance and freeze until ready to bake.

Fried chicken

• 30 saltine crackers
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 1/4 cup vegetable oil
• 6 skinless, boneless chicken breast halves

DIRECTIONS
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2.Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3.One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4.Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Peanut Butter Brownies

From: Rita

Michi's Brownies
3 cubes butter
3/4 C. cocoa powder
3 C. sugar
Cream; add:
6 eggs, one at a time, beating each one in
2 1/4 C. flour
1 Tbl. vanilla
1/4 tsp. salt
These are best mixed by hand, or they overflow the pan. I used a mixer but on the lowest speed. Bake in a greased rimmed cookie sheet at 350 for 20-25 minutes.

For the peanut butter frosting:
Whip 2 C. creamy peanut butter with mixer until fluffy. Spread on hot brownies. Top with:
Fudge Frosting
1 C. white sugar
1/4 C. cocoa powder
6 Tbl. milk
1/4 C. butter
Bring to a boil, cook 5 minutes. Add about 1 C. powdered sugar (may need more) and 1 tsp. vanilla, beat till smooth. Pour over peanut butter, swirl it through. It sets up fast!

Spaghetti Sauce

3 tablespoons olive oil
2 cups onion, chopped
1/4 cup celery, chopped
1 1/2 pounds hamburger (at least 90% lean)
4 teaspoons finely chopped garlic (I use about 4 medium sized cloves)
1 6 oz. can tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoons dried thyme
4 Cups chopped, peeled tomatoes (6 large) or 2 14 1/2-ounce cans tomatoes, undrained and cut up.
1 carton fresh mushrooms (optional)
1 1/2 cups water
1 teaspoon chicken base, granules or 1 bouillon cube
1 teaspoon beef base, granules or 1 bouillon cube
1 tablespoons sugar
1 bay leaf
1/4 cup fresh basil, rolled and thinly sliced with scissors (sadly, I have always left this out because I don't have fresh basil around during the winter)

Heat olive oil over medium high heat. Add onion and celery, saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, water, chicken and beef bases (or granules or bouillon), and sugar. Stir until combined and add the bay leaf. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in fresh basil and serve over pasta or use in lasagna.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering an hour.

Cinnamon Rolls

from Joy Willbur

2 TBS. yeast
1 TBS. sugar
1/2 C. warm water
2 eggs
1 1/12 C. of scalded milk
1/2 C. sugar
2 tsp. salt
1/2 C. melted butter
1/2 tsp vanilla
5-6 C. Flour

Dissolve yeast and 1 TBS. sugar in water. Wisk eggs and slowly add scalded milk, mixing together. Add the rest of the ingredients. Mix ingredients well enough to make a slightly sticky dough. Cover bowl and let rise until doubled. Divide dough in half and set aside. Flour your counter very well and roll out dough into a 1/2" thick rectangle. Spread butter/cinnamon mixture over entire surface. Roll up jelly roll style sealing the edges. Using dental floss, cut dough into 1-1 1/2" thick slices. Place on greased cookie sheet. Repeat these steps with other half of dough. Cover and let rise for 15 minutes. Bake at 400 degrees for 10-15 minutes. Frost with cream cheese frosting when cooled.

Butter Cinnamon filling: mix into a paste

1 stick melted butter
1 C. sugar
4 tsp. cinnamon

Cream cheese frosting:

8 oz. cream cheese at room temp
1 stick butter, soften
1 lb powdered sugar
1 tsp vanilla

Zucchini Bread

From Sara Police

3 eggs
2 c. sugar
3/4 C. oil
1 tsp. vanilla
1 T. Cinnamon
1 tsp. baking powder
1 tsp. soda
2 1/2 C. shredded zucchini
3 C. Flour

Mix all ingredients except zucchini and Flour. Then add flour gradually. Add zucchini. Bake in 2 loaf pans @350 for 1 hour.

French Peach Pie

1-9" baked pastry shell
1 small pkg. cream cheese
1/2 pt. whipping cream
1/2 c. powdered sugar
1 tsp. vanilla

Use small amount of whipping cream to blend cream cheese. Whip remaining cream; add powdered sugar and vanilla. Blend cream mixture into cheese mixture. Pour in baked (cooled) pie shell and let it sit in refrigerator for and hour.

1 1/2 C. mashed fresh peaches
3 T. cornstarch
1 C. sugar

blend together and cook over medium heat until thick. Remove from heat and let cool. Add fresh sliced peaches and pour over cheese mixture. Keep refrigerated until ready to serve.

chocolate Brownie cookies

1 pkg. devil's food cake mix
2 eggs, slightly beaten
1 T. water, add 1 tsp at a time
1/2 C. butter
1 C. white or chocolate chips

combine first 4 ingredients, mix well, add chocolate chips. Shape dough into balls and bake at 375 for 8-10 min.

Sugar Cookies

1 1/2 C. powder sugar
1 C. butter, soften
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 C. Flour
1 tsp baking soda
1/2 tsp cream of tartar

Mix together and refrigerate for 2 hours. bake 375 for 6 min.

Frosting:

1/4-1/2 C. cream cheese
2 Tbs. soften butter
1/4 C. cream

Powder sugar (enough to thicken)

lemon or Almond extract to taste

Chocolate filled Bars

Filling:
1 can sweetened condensed milk
1-12 oz. pkg chocolate chips
3 T. butter
1/2 tsp. salt

Melt all fillinf ingredients together on low and then add:

2 tsp. vanilla

Cookie

1 c. butter
2 eggs
1 tsp vanilla
1 c. sugar
1 c. brown sugar
2 1/2 C. flour
1 tsp. soda
1 tsp. salt
3 C. oats

Mix cookie ingredients together and take two-thirds of the dough and press into cookie sheet. Pour chocolate mixture on top and spread to cover. With the one-third dough left, dot/sprinkle on top. Bake at 350 and check after 15 min.

Italian Pasta and Bean soup

from hillary warner

1 tsp. olive oil
1 cup onion, diced
2 ribs celery, diced
2 TBS garlic, minced
2 Cups canned Italian plum tomatoes diced(15 oz. can)
6 cups chicken broth
2 Large bay leaves
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
15 oz. can white northern beans
15 oz. can garbanzo beans
1 cup ditalini or other small pasta such as orzo
Fresh Parsley

In large stock pot, heat oil. Add onion and celery. Cook 2 minutes on low until soft; add garlic; cook 1 minute.Add tomatoes, broth, bay leaves, oregano, salt, pepper, and the beans. Cover soup; simmer for 30 minutes. Add pasta, cook another 10 minutes. Remove bay leaves before serving. If soup is too thick add more broth or water then warm soup after adding liquid.

variations: I added chicken instead of garbanzo beans.

Cajun Chicken Marinade

Ingredients

• MARINADE:
  

• 1/3 Cup oil
  
• 3 Tbsp. vinegar
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder
• 1/4 tsp. black pepper
• 1 & 1/2 Tbsp. Cajun Seasoning
• Dash of salt
• 1 - 2 pounds boneless Chicken breast

Directions

Place Chicken in a large self-closing plastic bag and pour in

marinade. Marinate Chicken for 10 - 20 minutes or for up to 3 hours

for stronger flavor.

Grill Chicken 10 - 14 minutes or until done. Serve.

Serves 3-6

Banana Bars

from: The Lion House cook book

1 C. butter, soften
2 C. sugar
4 eggs
4 ripe bananas, mashed
2 tsp lemon juice
3 C. Flour
1 tsp salt
1 tsp soda
1/2 C. buttermilk

Preheat oven to 350. In a large mixing bowl, cream sugar and butter until smooth. Add eggs and bananas and beat until smooth. Add lemon juice and mix breifly. Mix flour, salt and soda together in a seperate bowl; add to creamed mixture alternately with butter milk. DO NOT overmix. Pour into a greased and flour jelly-roll pan. Bake for 30 minuts. Allow to cool, then frost with Peter Pan Icing.

Peter Pan icing

1 C. butter
1 egg
5 C. powdered sugar
1 1/3 TBS half and half or evaporated milk

Beat butter until smotth. (this works best if butter is cold). Add egg and powdered sugar and beat just until combined. Add half-and-hald or evaporated milk, beat until smooth and creamy. Spread on bars.
This makes more frosting than needed, but half is not enough.

Artichoke Appetizers

3/4 C. chopped onion
1 clove garlic
4 eggs
1/4 C. brad crumbs
4 saltine crackers, crushed
1/8 tsp salt
1/8 tsp oregano
1/8 tsp Tabasco
1/8 tsp pepper
2 TBS chopped parsley
1 (8 oz)can marinated artichokes, finely cut up
2 green onions, finely chopped
2 cups shredded sharp cheddar cheese

mix all ingredients together. Bake in mini muffin tins @ 350 for about 20 minutes. Makes 18

Banana Bread

Diane Stewart

1 C. butter, soften
1 C. sugar
2 egg yolks
2 egg whites, whipped until stiff
1 c. mashed bananas
2 TBSP sour milk or butter milk (you can use milk)
2 C. Flour
1 tsp. baking soda

mix all ingredients except egg whites. Once mixed fold in stiff egg whites. Bake at 350.

Asparagus Pasta with Toasted Pecans

Linda Carlson

1 (16oz) package Penne pasta
1 bunch fresh asparagus (about 1 lb.)
2 TBS olive oil
1 red bell pepper, seeded and chopped (opt)
1 TBS minced garlic
1 cup low-sodium chicken broth
1 tsp salt
1/2 tsp pepper
3 TBS fresh chopped basil
3/4 C. shredded Parmesan cheese
2 TBS butter
1 cup pecan halves, toasted

Prepare pasta according to package directions. Snap off tough ends of asparagus and cut into 2 inch pieces. Saute asparagus in hot oil in a large skillet over medium heat for 4 minutes. Stir in red pepper and garlic; cook stirring occasionally, 2 minutes. Stir in chicken broth. Bring to boil. reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper. DO Not drain off and of the broth.
Toss together pasta, asparagus mixture with basil, 1/2 C cheese, butter, and 1/2 C pecans. Sprinkle evenly with remaining 1/4 C. cheese and 1/2 cup pecans.

Chicken Cordon Bleu

by: Jo Marshal

4 chicken breasts
4 slices swiss cheese
4 slices ham
CRUMB MIXTURE
1 C. fine bread crumbs
1 C. Parmesan cheese
1 T. dried parsley
1 env. Good seasons cheese garlic salad dressing
SAUCE:
1 can cream of mushroom soup
1/3-1/2 C. milk
1-8 oz. carton sour cream

Wash chicken breasts and flatten with a mallet. Place cheese and ham on top of chicken. Roll up and secure with a tooth pick.
CRUMB Mixture: Mix ingredients together. Roll chicken in flour, beaten egg and crumb mixture. Brown in frying pan with butter. Bake @ 375 for 25-35 minutes.

SAUCE: mix sauce ingredients and heat. Don't let it boil. Pour sauce over chicken to serve.

Flour Tortillas

by Debbie McAllister

4 cups Flour
2 tsp. sugar
2 tsp. salt
1 tsp baking powder
8 TBS Crisco
1 1/2 C. lukewarm water

Mix dry ingredients and then mix in Crisco. Add water. Cover with plastic and let stand for 15 minutes. Roll into egg shaped size balls. Ready to cook. I use a flat bread maker to cook.

Chicken pasta salad

24 oz. bow tie pasta
1 1/2-20 oz. cans pineapple tidbits, drained
3 C. celery (optional)
2 bunches green onions, chopped
2 C. red grapes,halved
1 1/2 C cashews halves(optional)
6boneless, skinless chicken breasts, seasoned, cooked and cubed


Cook pasta according to package directions. Drain and cool pasta. Add remaining ingredients to cooled pasta. Top with dressing and toss lightly.

Dressing:

2 C. mayonnaise
1-16 oz. bottle Kraft coleslaw dressing
salt and pepper.

Scotcharoos

1 C. sugar
1 C. light corn syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. butterscotch chips
1 C. milk chocolate chips

combine sugar and corn syrup in sauce pan. Cook until mixture comes to a boil. Remove from heat and stir in the peanut butter until melted. Stir in Rice Krispies and press into buttered 9x13 pan. Frost with chocolate and butterscotch chips that have been melted together.

Cranberry Dessert

1 T. butter
1/2 c. sugar
1/2 C. milk
1 C. flour
1 1/2 tsp. baking powder
1 1/2 C. fresh cranberries

Preheat oven to 375. Cream butter and sugar; add milk and mix together. Sift together the flour and baking powder; then mix in with wet ingredients. Stir in cranberries. Bake in greased 8 " round pan for 25 to 30 minutes. Let cool and top with sauce.

Sauce:

1 cube butter
1 C. sugar
1/2 C. heavy cream
touch of vanilla

Melt butter and add other ingredients until sugar is dissolved. Do not boil!

Skor Bar Cake

from Debbie McAllister

1 box yellow cake mix
2 C. warm water
2 eggs
1 small pkg instant chocolate pudding

mix ingredients together. Bake @ 350 for 25 minutes. Cool. Then frost.

1 cube butter, melted
2 egg yolks
1-8oz. container Cool Whip
4 Skor candy bars

Melt butter. Stir in egg yolks while butter is still hot. Let cool. Then fold in Cool whip. Spread over cake. Crumble candy bars on top of frosting.

Zuppa Toscana (Olive Garden)

from Debbie McAllister

5 medium bakes potatoes, cooled
1 lb. Italian Sausage
1 large onion, chopped
1 T. olive oil
2 Cloves garlic
2 C. Kale, chopped
2 1/2 qts. chicken broth
1 pt. heavy whipping cream

Prepare potatoes by wrapping in foil to bake (this keeps the skin soft). Bake until potatoes are soft. Remove foil to cool. When cooled, cut in half length wise and slice in thin 1/4" slices. In skillet, brown sausage and drain. In large pot, saute chopped onion in oil until slightly brown. Add sausage.Put approximately 2 TBS flour in sausage-onion mixture and mix well. Slowly stir in chicken broth and whipping cream. Add potatoes, garlic and kale. Add salt and pepper to taste and heat through. Do not boil.

Variations: If you like it slightly hot, like me, add a couple of pinches of red pepper flakes and one or two dashes of Tabasco sauce.

Poppy Seed Chicken

2 1/2 to 3 lbs chicken cut in cubes
1 can cream of chicken
1 C. sour cream
1 1/2 stacks ritz crackers
1 cube butter
1 1/2 t. poppy seeds

Brown chicken then place in greased 9x13 pan. Mix sour cream and soup, pour over chicken. Sprinkle 1/2 tsp poppy seeds over chicken mixture. Melt butter and stir in crushed Ritz crackers. Add rest of the poppy seeds. Pour over chicken and sauce mixture. Bake @ 350 for 30 minutes. Serve with white rice.

Sweet Chex Mix

from Debbie McAllister

2 box Rice chex cereal
1 1/2 C. craisins
1 1/2 c. cashews
2 c. M & M's
1 1/2 C. sugar
1 1/2 C. corn syrup
2 sticks plus 2 TBs. butter
1 tsp. vanilla

Mix cereal, craisins and cashews in large bowl. Boil sugar and corn syrup. Add butter and boil for 2 minutes more. Stir in vanilla. Pour over cereal mixture. Stir well. Pour out on waxed paper. After cooled add M&M's.

Sticky Chicken

from Nancy Powell

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1 tsp black pepper
1 Large roasting chicken
1 cup chopped onion

Combine all spices and rub over chicken. Place cut onions inside bird. Roast uncovered @250 for 5 hours. After first hour baste chicken every 30 minutes.

Cafe Rio chicken burrito/salad

cafe rio creamy cilantro tomatillo salad dressing

1 package dry hidden valley ranch salad dressing
1 cup mayo
1/2 bunch cilantro
1 large clove garlic
3 small-medium tomatillos, husk off [like tomatoes but green and has a husk on it]
1/3 cup buttermilk
juice of 1 lime
1/4 tsp red pepper flakes (or 1 small jalapeno) - optional

place all ingredients in a blender + blend until smooth. chill in fridge at least 1 hour before serving, then it will thicken.

OR

the easy version that's not nearly as good but still tasty


1- 7 oz. can Herdez salsa Verde
1 C. Mayonnaise
1 pkg. Ranch mix

mix well



-if it's too thick add a little milk


Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in crock pot for 4 hours, shred meat and cook for an additional hour.

Cafe Rio Rice

3 cups uncooked rice
4 cups water
4 tsp chicken bouillion
2 cloves minced garlic
1/2 cup chopped cilantro
1 can green chili's diced
3/4 tsp salt
1 tsp zest of lime
2 tbs lime juice
2 tsp sugar
1 tbs butter
1/2 onion, chopped

saute onion, garlic + butter until the onion is soft. add water, rice, and remaining ingredients and bring to a boil. after it begins to boil rapidly, reduce the heat to low and cover with the lid + simmer for about 20 minutes.

Bruschetta Chicken Bake

from Holly Morgan

1 can diced tomatoes (undrained)
1 package stuffing mix
3/4 cup Italian dressing
1/4 oil
2 TBS garlic
1 1/2 lbs chicken (cut in bite size pieces)
1 tsp dried basil
1 cup Mozzarella cheese

Place tomatoes with their liquid in medium bowl. Add stuffing mix, Italian dressing, oil, garlic; stir until stuffing is moistened. Place chicken in a greased 13x9 pan and sprinkle with basil and cheese. Top with stuffing mixture. Back @ 400 for 30 min.

Sour Cream Potatoes

From Cheryl Jackson

1 pint sour cream
32. oz. frozen hash browns
12 oz package bacon (optional but really good)
2 cans cream of chicken soup
1 TBs dry onion (rehydrate-toss in water)
1/4 c. fresh parsley
2 cup longhorn cheese
1 tsp. garlic pepper

Top with 1 cup crushed corn flakes and 1/2 stick butter. Bake @350 for 45 min.

Bruschetta

from Jaimee Blood

3 Cups diced Tomatoes
5 TBS fresh basil
1 Tbs minced garlic
salt and pepper to taste
3-4 Tbs olive oil

Mix ingredients together and allow ingredients to sit for 30 min. to allow flavors to mingle. Slice baguette bread and brush with olive oil and broil til lightly brown. Serve toasted bread with tomato mixture.

Hot fudge sauce

from Debbie McAllister

1 cube butter

1 can sweetened condensed milk

1-1oz square unsweetened chocolate

1 tsp vanilla

Melt butter in saucepan. Add sweetened condensed milk, chocolate and vanilla. Melt together and stir often.

Chicken Fettuccine Alfredo

From Jo Marshal

1/4 C. Butter
1/4 C. Olive Oil
1 lb. chicken
1/2 C. Chopped green onions
2 cloves garlic
1 C. Whipping cream
1 pkg Alfredo sauce mix
12 oz. fresh mushrooms sliced
1/2 tsp salt
1/2 tsp pepper
1/4 C. fresh chopped parsley
2 Tbs. dried basil leaves
1 lb hot cooked fettuccine
1/2 C. freshly grated Parmesan cheese

Heat Butter and olive oil in skillet. Add Chicken, onion and garlic. Saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, salt and pepper. Bring to boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta and sauce together. Sprinkle with 1/2 cup Parmesan cheese.

Pretzel Jello Salad

CRUST
2 C. crushed pretzels
2/3 c. butter, melted
3 TBS. sugar
Cream cheese Layer
1-8 oz pkg cream cheese
1 C. sugar
1-8 oz. tub cool whip
Raspberry LAYER
1 Large pkg. raspberry jello
2 C. boiling water
1-12 oz. pkg frozen raspberries

CRUST: Mix the above crust ingredients together and pat into a 9x13 pan. Bake @ 375 for 10 minutes

CREAM CHEESE LAYER: Mix ingredients together C.C.L ingredients and spread over COOLED crust.

RASPBERRY LAYER: Dissolve jello in boiling water. Add Frozen raspberries to jello and pour over cream cheese layer. Refrigerate to set.

Creamed Corn

3 pkg. Frozen corn (10 oz. bags)
1 c. whipping Cream
1/2 c. milk
1 tsp. salt
6 tsp. sugar

Mix together ingredients and bring to boil and simmer for 5 min. Add paste (make 2 TBS butter, melted and 2 TBS flour). Blend into corn and simmer 5 more mins. covered. Let sit 10 minutes before serving.

Pumpkin Cookies

1 cube butter
1 1/2 C sugar
1 egg
2 1/2 c flour
1 tsp. soda

1 tsp baking powder 
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 cup pumpkin
1 pkg. chocolate chips
1 tsp. vanilla

Mix butter, sugar, and egg. Add Flour, baking powder, soda, salt, and spices. Mix well. Add pumpkin and beat until smooth. fold in chocolate chips and vanilla. Bake @ 375 for 10 minutes

Smokey Corn Chowder

Ingredients

• 8 ounces sliced bacon, cut into 1/2-inch pieces
• 1 large sweet onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 2 10-ounce packages frozen corn
• 3 cups low-sodium chicken or vegetable broth
• 1 cup half-and-half
• Kosher salt and pepper
• 4 scallions, trimmed and thinly sliced

Preparation

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate.

Spoon off and discard all but 2 tablespoons of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.

Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.

Divide the soup among individual bowls and top with the scallions and reserved bacon.

Fiesta Salsa (Mexican Caviar)

1 can corn, drained
1 can black beans, drained
2 tomatoes
2 small avocados, diced
1 bunch green onions, chopped
1 bunch cilantro (optional)
1 pkg dry Zesty Italian salad dressing

Follow directions on salad dressing mix and pour over other ingredients. Chill.

Hot Artichoke Dip

1-14oz. can non-marinated artichoke hearts drained
3/4 C. mayonnaise
2/3 C. shredded Parmesan cheese
1-8oz. pkg. cream cheese, soften
1 clove garlic

Mix ingredients with mixer and bake @ 350 for 25-30 minutes

Susie's Spinach Salad

from Debbie McAllister

Poppyseed spinach salad 

SALAD

1 bag spinach
1 head lettuce
1/2 lb mushrooms sliced
1/2 lb grated swiss cheese
1 red onion
1/2 lb bacon browned and crumbled
1/2 C. slivered almonds, cooked in 3T. sugar until crispy brown
1 small bag of craisins

DRESSING

1/3 red wine vinegar
1/4 C. oil
!/8 C. yellow mustard
3/4 T. poppy seeds

3/4 T dried minced onions
3/4 C. sugar
1 tsp. salt

Mix all dressing ingredients together and put in blender