Cafe Rio Sweet Pork and Dressing

5 lbs pork roast
1-2 liters Dr. Pepper
3 cloves garlic
1 cup brown sugar
2 tsp. cumin
3 or 4 shakes of Tabasco

Cook roast in crockpot with all of the above ingredients overnight or all day until it falls apart. Let meat cool for bit and shred.

Add:
1 bottle red taco sauce
1/2-1 cup brown sugar -to desired sweetness
Salt and pepper to taste.
Mix together and let simmer in pan for a few minutes.

Lime dressing with cilantro
1 buttermilk ranch dressing packet
2 tomatillos
1 jalepeno
1/2 bunch cilantro
1 garlic clove
1 lime, juice
*in substitution of tomatillos and jalepenos, may use tomatillo sauce with jalepenos.

Make ranch as directed on packet. Food process or blend tomatillos, cilantro, garlic and jalepeno with a little bit of the dressing. Squeeze lime juice into mixture.

To complete the meal, buy uncooked tortillas, lettuce, tomatos, tortilla chips, beans and/or rice.

Easy Breaded Parm Chicken

3 Chicken breasts, cut into tender size pieces
1 jar any kind of pasta sauce (Alfredo, Tomato, etc.)
*2 C Bread crumbs or a few slices of whole wheat bread
1 C Parmesan (preferably grated)
Any kind of pasta

Heat oven to 350. Mix bread crumbs and parmesan in medium size bowl. Empty 3/4 jar of pasta sauce into a seperate bowl. Cover each piece of chicken in sauce and then cover it in bread crumbs. Place on nonstick cookie sheet. Bake for 20-25 minutes -- until chicken is done. Serve with desired pasta and vegetables. Pour the rest of the sauce (from jar, not the bowl you dipped the raw chicken in!) over pasta.

*To make bread crumbs, place 3 or 4 broken up slices of bread in blender or food processor.

My invention: Buffalo Chicken Meals

After preparing a few ingredients, I mixed them up in different ways to give me buffalo chicken salad, buffalo chicken burritos, and buffalo chicken quesadillas. I'm sure you can figure out how I came about the different variations of meals. Each meal was wonderful and didn't taste like leftovers (even though they were).

2 chicken breasts, cooked and cut into small cubes
1 red bell pepper (chopped)
1 onion (chopped)
1/2 bag of mini carrots (chopped --should equal the amount of onions chopped)
Salt
Pepper
Brown Rice
*Optional chopped garlic

After cooking chicken, drench in buffalo hot sauce. With a little water, saute chopped pepper(s), onion(s) and carrots. Add garlic, salt and pepper to taste.  Make some rice and then you are done!

For a salad, mix this in with some salad greens. Use ranch dressing.

For burritos, use tortillas and top with some cheese (beans optional -- I can't stand beans, but Chandler added some and he liked it).

And last but not least, we grilled up some quesadillas as left overs with the chicken, veggies and rice along with some cheese of course. Then we dipped it in some ranch...Very yummy!

Yummy Vegetarian Chili

From Kellene Bishop


Ingredients:
1 large onion, chopped
3 Tbsp diced green chilies
1 clove garlic, mashed
2 tsp chili powder
1 Tbsp peanut oil
1 tsp cumin
4 cups sliced mushrooms (about 1 pound)
1/2 tsp salt
2 cups sliced celery
1 tsp sugar
2 (15 oz) cans of red kidney beans
1 (16 oz) can stewed tomatoes, undrained
1 (15 oz) can of tomato sauce

In a large saucepan sauté onion and garlic in oil until onion is soft. Stir in mushrooms, celery and carrots; sauté 1 minute. Add remaining ingredients. Cover and simmer 45 minutes. Uncover; simmer 10 minutes longer. Stir occasionally while cooking. Serves 6-8. (I like to add 1-2 cups of diced zucchini too!)

Macaroni & Cheese

From Jody Counsel


Ingredients:
2 cups elbow macaroni, cooked according to package instructions & drain
3 Tbsp butter
2 Tbsp flour
1/2 tsp salt
dash of pepper
2 cups milk
1/4 cup chopped onion
8 oz cheddar cheese
1 tomato (optional)
Italian bread crumbs (optional)

Preheat oven to 350 degrees.

In saucepan, melt butter; blend in flour, salt and dash of pepper. Add milk. Cook and stir until thick and bubbly. Add the onion and the cheese. Stir until melted.

Mix the cheese sauce with the macaroni. Put into a 1 1/2 quart casserole or an 8"x10" baking pan.

Bake @ 350 degrees for 35-40 minutes. Serves 6.



COOK'S TIP: This can be made ahead of time and refrigerated until ready to bake.



*if using tomato and Italian bread crumbs, arrange the sliced tomato on top and sprinkle with bread crumbs.

More Potato Soup...

1 1/2 quart potatoes, peeled and cubed
1 quart water
Garlic Salt
Onion Powder or Onion Flakes or Onion minced
Salt
2-4 Tbsp Butter
2 Tbsp Flour
1 quart Milk or Half & Half or Whipping Cream (richness varies with each)

Combine potatoes, water and seasoning (to taste) and boil uncovered until most of water has been absorbed and the potatoes are tender. (Note: Less remaining water makes thicker soup - More remaining water makes thinner soup.)

In a seperate sauce pan, melt butter and add flour. Add milk (or Half & Half or Whipping Cream). Warm thoroughly. Combine milk mixture and potatoes and add parsley flakes. Serve.

*Optional: Add Corn, Bacon or Broccoli

Potato Cheese Soup 2

From Mona Hemingway

1 lb Bacon
1/2 cup Celery
1/4 cup Onion
4 Potatoes, peeled and chopped
2 cups Chicken Broth (or 2 bouillon cubes and 2 cups water)
1 cup Water
1 pint Half & Half
3 Tbsp Corn Starch, mixed with a little water
1 cup Cheese, grated
1/4 tsp. Parsley

Cook bacon. Drain off some of bacon grease. Saute celery and onion in remaining bacon grease until tender.

In a seperate pan, combine potatoes, chicken broth and water. Bring to boil, reduce heat and simmer until potatoes are tender. DO NOT DRAIN POTATOES.

Combine bacon, celery, onions and potatoes. Add half & half, cornstarch mixture, cheese, parsley. Mix until cheese is melted.

Potato Cheese Soup

From Beverly Bishop

5 cups water
3 chicken bouillon cubes
5 cups potatoes, peeled and diced
1/2 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped

Cook the vegetables until tender.

3/4 cup butter
3/4 cup flour
1 quart half & half (milk can be used -makes it less rich)
1 (8 oz.) cheese whiz

Make a white sauce with butter and flour and half & half. Add Cheese Whiz. Add to vegatables and serve.

Sugar Cookie Frosting

From Tami
Also used at enrichment night to decorate the delicious Sugar Cookies.

1 cup Butter
1/2 Bag Powdered Sugar
1 t. Almond Extract
Add Evaporated Milk to desired consistency.

Sugar Cookies

Picture from AverageBetty.com

From Crystal Morgan
Same cookies decorated at Enrichment 2/9/2010.

They are soft - and yummy!


In large bowl cream together:
3/4 c. margarine
1 1/2 c. sugar
2 eggs
1 t. vanilla

In a separate bowl mix together:
1/2 t. baking soda
4 t. baking powder
1/2 t. salt
4 1/2 c. flour

Mix alternately into creamed mixture the dry ingredients and
1 C. sour cream

Mix well - refrigerate for an hour or more.

Roll out and cut shapes 1/4" thick.

Bake 350 degrees 8-10 minutes [time will vary with your oven - I baked them for 10 minutes, Crystal did hers for 12.]

Cool frost and decorate if desired.

Chicken Parmigiana

By The Pioneer Woman

New Sunday Dinner Family Favorite thanks to The Pioneer Woman. Look at her page to see step by step pictures on how to prepare this easy and delicious dish.

Ingredients

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Serves 6

Crock Pot: Recipe 2 Sweet & Sour Chicken

Ingredients (as seen below):

Brown Rice (can substitute any kind of rice :-) )

1 16 oz pkg frozen stirfry

Sliced almonds

2 8 oz cans/jars of sweet and sour sauce

2 lbs chicken breast-cubed

Put frozen stir fry, sweet and sour sauce, and cubed chicken in crock pot. Put on low setting for 3 hours or high setting for 6 hours. Once the chicken is cooked, put some rice on the stove. Sprinkle dinner with almonds.

SO EASY!!!

Wedding Pasta Salad

From my mom

This was served at my wedding... I'm not sure how many times my mom multiplied the recipe by, but everyone LOVED it. I've had many requests for the recipe, so here it is. Enjoy.

Ingredients:

12 oz box cooked rotini, cooked al dente, firm to the bite

Immediately shoecked in cold running water. Then drain.

8 oz marinated mushrooms

14 oz marinated artichoke hearts

6 oz black olives, chopped

6 oz spanish stuffed olives, chopped

15 oz can cannellini beans

1 large roasted red pepper

1 small red onion

1 T minced garlic

2 T fresh oregano chopped or 1/2 t dried oregano

1 pkg dry italian dressing mix

1/2 t sea salt

1/4 tsp pepper

1 pint grape or cherry tomatoes

1 bottle italian vinaigirette

3 hard boiled eggs

1/4 lb each boar's head, ham cappy, mortadella, genoa salami, pepper ham, pepperoni and provoline

Note: Cut 1/4 in. thick, then cut julienne

Optional: if you would like salad on a bed of greens, 1 head each ice-berg and romaine

1. In a medium bowl, incorporate boar's head products with vinaigrette.

2. In large boal, toss remaing ingredients with bite size pieces of salad greens. Now toss lightly with the boar's head deli items. Antipasto is much better the next day, as flavor mingles. If leaving over night, add greens when served.

Prep time: 15 min
Cook time: 20 min
Serves: 6 to 8

Homemade Liquid Laundry Soap

From Jan Burr (I think)

4 c. hot tap water
1 Fels-Naptha soap bar
1 cup Arm & Hammer super washing soda
1/2 cup 20-Mule Team Borax Natural Laundry Booster

Grate bar of soap and add to water in saucepan. Stir constantly over med-low heat until soap dissolves and is melted.

Fill a five gallon bucket half full of VERY hot tap water. [I prepare this in the bathtub in the morning so you can leave it overnight.] Add melted soap to the bucket, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover, and let sit overnight to thicken. You can add 10-15 drops of essential oil per two gallons, once soap has cooled. Use 5/8 cup per load for top loading washing machine OR 1/4 cup for front loading or high efficiency machines. It cleans great, is nice for those with sensitive skin, and you can make five gallons for about 2.00.

I purchased the Fels-Naptha bar soap at Macey’s along with the washing soda and Borax. After it sits over night, I took a long handled spoon and stirred it well. I’m not saying you HAVE to use it now all the time but I do think it is very wise to have the ingredients in your storage for the day that you might need it.

Crock Pot: Recipe 1 BBQ Chicken

4 Ingredients:

1 bottle bbq sauce
1 bag dried apricots or peaches
1 T mustard
1 lb chicken breasts

(original recipe called for drumsticks, but I'm not really a fan.)

Throw it all in the crock pot and cook on low for 6 hours or high for 3 hours. Obviously this is give or take a little depending on the size of the chicken and if you double the recipe like I did.

I served this with a salad and baked potato fries.

SO EASY!

Relief Society Fruit Salad

From Cascade Stake Relief Society Women's Conference 1.23.2010

Typical things to put in a fruit salad would be:

Cut Up
Pineapples
Apples
Grapes
Fruit Cocktail
Bananas
Strawberries
Any other delicious fruit

And the secret ingredient of the day is....

Instant Vanilla Pudding Mix!

Strain all of the juice from the fruit. Mix in some pudding mix and Viola! You have a fruit salad to feed breakfast to 300 women.

Cowboy Coffee Cake

From Kellene Bishop at PreparednessPro.com

1/2 cup sifted flour

2 cup brown sugar

1/2 tsp salt

2/3 cup shortening

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1 cup milk

2 eggs

Mix flour, sugar, salt and shortening. Reserve 1/2 cup. Add dry ingredients, then milk and eggs. Pour into a 9 x 13 casserole dish sprayed with cooking spray.

Bake at 350 degrees for 25-30 minutes.

French Toast Casserole

From Kellene Bishop at PreparednessPro.com

12 cups cubed bread
10 eggs beaten
2 1/2 cups milk
1/2 cup butter melted
1/4 cup sugar mixed with 2 T. cinnamon

Mix together eggs, milk and melted butter.Place half of bread in a 9 x 13 casserole pan. Pour half of the sugar/cinnamon mixture. Pour half of egg mixture. Repeat.

Bake at 325 degrees 35-40 minutes. Don’t over cook. Allow to set about 10 minutes before serving.

Oriental Chicken Salad

From Megan Johnson

1 Head shredded cabbage (green or purple)
2 Pkgs. Oriental flavored noodles (broken-up)
5 oz. slivered almonds, toasted (optional)
4 Tbsp. sesame seeds
3/4 Cup chopped green onions
Chicken (4-5 breasts), Cooked and shredded

Combine all the items into a large bowl.

Dressing
3/4 Cup salad/vegetable oil
3/4 tsp. pepper
3 Tbsp. vinegar
3 Tbsp. Sugar
1 1/4 tsp. salt

Seasoning mix from the 2 pkgs. of noodles. Combine all the ingredients into a bowl and whisk together.When ready to serve, add to the salad and stir altogether.

Poppy Seed Chicken Casserole

From Megan Johnson

1 Pkg. (6.2 oz) Fried Rice flavored Rice-A-Roni (cook ahead of time as directed)
4 Cups cooked chicken (4 or 5 breasts - shredded) or 1 Can of the Costco chicken (drained)
1 Cup sour cream
1 Can (10.75 oz.) Cream of Chicken Soup
36 Ritz crackers (crushed)
6 Tbsp. (3/4 stick) unsalted butter (melted)
1 Tbsp. poppy seeds

Preheat oven to 375º.

Cook chicken breasts in a covered skillet with water, salt and a bay leaf (optional) until tender and cooked through. Remove cooked breasts and let cool, then shred meat. (Or use the canned chicken)

Spoon rice in even layer over bottom of a 9 x 11 glass baking dish. Combine chicken, sour cream, and soup in a bowl. Spoon chicken mixture evenly over the rice. Combine crushed crackers and melted butter and spread evenly over chicken mixture. Sprinkle poppy seed evenly on top.

Bake 25 to 30 minutes or until the casserole is bubbling and the crackers have lightly browned.

Serves 8.

Creamy Crock Pot Chicken

From Megan Johnson

1 Lb. chicken breasts
1 can cream of mushroom soup
2 pkgs. cream cheese
1 pkg. zesty Italian dressing (dry mix)

Combine all ingredients in a crock pot. Cook on low for 6 -8 hours. Serve over rice.

Sausage Gravy

From Megan Johnson

1 Lb. bulk pork sausage
1/2 cup chopped onion
2 Tbsp. butter
2 Tbsp. flour
2 cups milk (use whole milk or half cream and half milk)
1 tsp. salt
1/2 tsp. pepper

In a large skillet, cook pork sausage until browned, breaking it apart as it cooks. Add onion about half way through. Pour off excess fat. Stir in butter. Reduce heat and quickly stir in flour. Slowly add milk, stirring constantly. Cook until gravy is thickened. Stir in additional milk if thinner gravy is desired.

Serve over hot biscuits or use as a dip with chips.

Easy Cream biscuits

From Megan Johnson

2 cups unbleached all-purpose flour, plus extra for the counter
2 tsp. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups heavy cream

Preheat oven to 450º. Line baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. Shape the dough into a round and cut into circles or cut into triangle wedges.

Place on baking sheet. Bake until golden brown, about 15 minutes.

Cabbage Salad

From Pat Louder

Easy, different and good:

½ head of cabbage, shredded (cut thin with knife)
2-3 green onions
3-4 fresh tomatoes
1 cucumber
5 mint leaves cut up small (optional)
1/3 bunch parsley cut fine
Olive oil, Lemon juice, and Salt to taste. (I use about 1 ½ Tbsp oil, 2 Tbsp Lemon juice and salt to taste)

Zucchini Casserole

From Pat Louder

6 C Cubed Zucchini
1/2 Onion, chopped
1 C Sour Cream
1 C Grated Cheese
1 Can Cream of Chicken Soup
Stove Top Stuffing

Boil Zucchini until tender with onions.
Prepare Stove Top Stuffing as directed.

Mix: sour cream, cheese, and cream of chicken soup.
Layer ½ of stuffing in 11 X 9 pan. Pour ½ Zucchini mixture over stuffing and repeat process but top with stuffing. (I find it only does one layer effectively)

Bake at 350 about ½ hour or until bubbling.

Swiss Chicken Breasts

From Pat Louder

6 Chicken breasts
1 Can cream of chicken soup
1 C sour cream
1-2 Tbsp Lemon Juice
6 slices of Swiss cheese (can use cheddar)
Stove Top stuffing
1/3 C Melted butter

Place chicken in 9 X 13 greased dish
Layer cheese on top of chicken breasts

Mix together cream of chicken, sour cream, and lemon juice and then pour over Chicken and Cheese.

Prepare Stove Top stuffing with melted butter and put on top chicken and sauce

Bake for 45 to 60 minutes until chicken is tender.