Thursday, August 30, 2007

Cafe Rio Pork Salad

Sweet Pork Recipe:
3-4 pounds pork roast
2 cups Pace Salsa
2 cups Brown Sugar*
2 cans 7-Up (or Sprite, or Sierra Mist)

Place roast in crock pot. Mix together the rest of the ingredients and pour over pork. Cook on low for 6-8 hours.

Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Creamy Tomatillo Dressing:
3 fresh tomatillos, cut into quarters
1 package Ranch Buttermilk Dressing mix
1 cup mayonnaise
1/3 to 1/2 cup buttermilk (or heavy whipping cream*)
1 cup fresh cilantro
2 cloves crushed garlic
1/4 teaspoon crushed cayenne pepper (or tabasco sauce)

Combine all ingredients in a blender and refrigerate at least one hour.

*If you use the cream, add it last and blend it until it is just mixed in.

Serve on a tortilla with melted cheese. Top with the rice, black beans, and the pork. Then add the shredded green leaf lettuce, parmesan cheese, dressing, crunchy tortilla chips, and anything else (salsa, guacamole, sour cream etc.) ENJOY!

Pepper Steak

1/4 Cup Oil
1-1/2 lbs round steak
1- 1/2 green pepper, cut into strips
1 beef bouillon cube
2 tbsp water
1 tsp sugar
1/8 tsp garlic
1/3 cup onion, chopped
1 can tomatoes
1 tbsp cornstarch
2 tbsp soy sauce
1/2 tsp salt
3 cups noodles or rice

Cut steak into 2x1/2x1/8 strips. In a large skillet heat oil, add steak and sprinkle with garlic. Saute, stirring on occasion until brown. Remove meat add onion and green pepper and saute 2 minutes. Return mean to skillet along with tomatoes and bouillon cute and simmer for 1+ hour(s) or until fork tender. Blend together cornstarch, water, soy sauce, sugar and salt and add to meat mixture and cooker until thickened. Reduce heat and cook another 2 minutes. Serve by spooning pepper steak over cooked noodles or rice.

Decadent Triple Layer Mud Pie

3 squares of semi-sweet baking chocolate, melted
¼ cup sweet and condensed milk
1 Oreo pie crust (can be substituted for any crust)
½ cup chopped pecans
2 cups cold milk
2 pkg (4oz each) Jell-O Chocolate Instant Pudding
1 tub Cool Whip

Mix chocolate and condensed milk until smooth. Pour into crust and sprinkle with pecans.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk until well blended (mixture will be thick). Spook 1 ½ cups of the pudding over the pecans. Add half of the whipped topping to remaining pudding. Stir with whisk until smooth. Spread over pudding layer in crust; top with remaining whipped topping.

Refrigerate for 3 hours

Wednesday, August 29, 2007

Sour Cream Enchiladas

2 chicken breasts (cooked and cubed)
1 bag shredded cheddar cheese
5 tortillas
1 small can diced green chiles
1 pint sour cream
1 can cream of chicken soup

Cook and cube the chicken breasts. I like to sprinkle them with garlic salt and cook them for two minutes on each side in the microwave (or until there is no pink in the middle). On each tortilla place a row of cheese, top with chicken, and then with green chiles. Roll up and place in a greased 9x13" dish. Sprinkle a little cheese over the rolled tortillas. In a separate bowl mix sour cream and soup. Add milk to thin out a little. Pour mixture over the tortillas. Cook at 350 degrees for 30 minutes or until bubbling. ENJOY!

Tuesday, August 28, 2007

Applebee's Honey Pepper Salmon

3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juiced
2 tbls. White distilled vinegar
2 tsp. olive oil
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1/4 tsp. garlic powder

4 (8 ounce) salmon filets, without skin

Sauce: (prepare prior to cooking the salmon)
Make the sauce by combining all the ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce to be sure it doesn’t bubble over.

Preheat oven to 350 degrees.

Place foil in the bottom of a 9x13” pan. Put salmon filets in the bottom of the pan and drizzle half of the sauce mixture over top. Cover tightly with foil. Bake for 25-35 minutes, or until cooked all the way through.

*Serve salmon over rice and reheat the rest of the sauce for extra gravy.

Monday, August 27, 2007

Crystal's Cinnamon Rolls

These are some of the best cinnamon rolls I've ever had/made. You can also make them into dinner rolls just by leaving out the cinnamon and sugar. Plus the girl I got the recipe from gave some extra baking hints that I've included as well! ENJOY!

Cinnamon Rolls

½ cup sugar
2 eggs
1 Tbsp dry yeast
6 cups flour
2 cups warm milk
2 tsp salt
½ cup oil

Warm up milk in microwave (approximately 1 ½ minutes on high). Place
sugar and yeast in bowl and mix slightly. Pour warmed milk over the top
and allow to sit until yeast bubbles to top. Add eggs, oil, ½ of the
flour (3 cups) and salt. Turn mixer onto low speed until flour is mixed
in, then turn mixer onto a high speed and allow mixer to run for 10 to
12 minutes. Turn off and add remaining 3 cups of flour. Turn mixer onto
low speed and mix additional flour into the dough. Remove the dough and place in large bowl sprayed with Pam. Place a dish towel over the top and let rise until double in size (one to two hours).

Spray counter with Pam (or put flour on counter if dough seems too
sticky) and use a rolling pin to roll dough into a rectangle shape.
Butter the top, sprinkle on brown sugar and cinnamon. Starting at the
narrow end of the dough, gently tuck the end in and begin rolling the
dough. When you have a complete roll, pinch the loose end into the
dough. Using a piece of thread, cut off sections of the dough and place
them on a cookie sheet sprayed with Pam. Let cinnamon rolls rise until
double in size.

Bake at 350 for 13 to 15 minutes, or until golden brown. Drizzle hot
cinnamon rolls with Butter Cream Icing.

Butter Cream Icing

2 cups powdered sugar
½ cube butter
2 tsp vanilla
Whipping Cream

Mix butter into about half of the powered sugar. Add vanilla and 2 Tbsp
of cream. Add the other half of the powdered sugar and 2 to 3 more Tbsp
cream. Continue to add Tbsp of cream until icing is of the desired
consistency. If it becomes too thin, just add a little more powdered

Baking Hints

1. Do NOT use too much flour. It is easier to add a little bit of flour
to sticky dough than to make a light cinnamon roll out of dough that
has too much flour (even though it isn’t sticky at all). Dough with too
much flour makes heavy cinnamon rolls – they won’t be light and airy.

2. Beating the dough in the mixer on high for 10 to 12 minutes works up
the gluten in the flour. This makes the dough stretchy, airy and light.
Adding this step to your cinnamon rolls creates a very noticeable
difference in the way your rolls will turn out.

3. If your house seems rather cool, (as it often will in the winter
time), your dough will take much longer to rise. One way to speed up
the process is to heat your oven up to 150. Then turn the oven off. After a
few minutes, place your metal bowl of dough (covered with a dish towel)
in the oven and let it rise.

4. Bake your rolls on a THIN cookie sheet. I use a heavier sheet for
making cookies (which keeps them from burning). However, if you use a
heavy sheet to make cinnamon rolls, the tops will be done and the
bottoms will still be doughy.

5. This same recipe makes wonderful dinner rolls. Simply roll balls of
dough in your hand, place on light weight cookie sheet, let rise till
double in size and bake at 350 for approximately 13-15 minutes (or
until golden brown). Lightly coat tops with spray on butter when they come out of the oven.

Friday, August 24, 2007

Taco Soup

1 Family size can Chicken and Rice Soup
1 can Ranch Style Original Texas Beans
1 can Rotel Mexican diced tomatoes w/ lime and cilantro
1 can corn (or 1-1/2 cups)
1 lg can chicken
1 soup can of water

Mix all together and heat through. Serve with tortilla chips, shredded cheese and sour cream. It's so easy, no preparation necessary!

Thursday, August 23, 2007

Stacey's Chicken Salad

2 1/2 cups cubed chicken
1 cup chopped celery
1/2 cup toasted slivered almonds
2 cups pineapple tidbits drained
1 Tbsp. chopped parsley
1 cup mayo
1/2 cup whipped cream
1 tsp. salt

Fold mayo, whipped cream and salt together. Add evenly to everything else. (Doubled serves 25-30) I like to serve with croissants. It is really yummy and pretty for brunch/lunch etc.

Tuesday, August 21, 2007

Best Ever Popcorn Treat

2 qt. popped popcorn
1c. mixed nuts (chopped pecans, walnuts, slivered almonds)
2 cubes butter or margarine
candies of your choice (m&m's, etc.)
1 1/3 c. sugar
1 tsp. vanilla
1/2 c. light karo syrup

Spread the popped corn evenly over large baking sheet. Spread nuts and candies over corn.
Bring butter, sugar, and karo to a boil, stirring constantly. Reduce heat and and cook about 10 minutes.(low boil)(The color will turn to a golden color) When it has reached soft ball stage, remove and add vanilla.
(Check for soft ball in water)
Pour evenly over popped corn. Mix well, cool thoroughly and break apart.
You have to guess at how much caramel to pour over. You need to have enough, but sometimes,

I have felt I needed more popped corn. It depends on your preference.
You can serve it in a bowl. You can be creative with candies, and nuts you want to add in for holidays etc.

Monday, August 20, 2007

French Toast Cinnamon Rolls

Jared has been asking for me to make him some French Toast Cinnamon Rolls forever. I finally came across this recipe.

4 large cinnamon rolls
3 large eggs
2 Tbsp milk
1 Tbsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Nonstick cooking spray

Slice cinnamon rolls in half lengthwise; set aside. Crack eggs into a large bowl. Add milk, vanilla, cinnamon and nutmeg to eggs; beat well. Drench each cinnamon roll half in the egg batter.

Spray skillet with nonstick cooking spray; place over medium-high heat. Brown the cinnamon roll halves in the skillet, turning once. Serve with maple syrup, jam or powdered sugar.

Makes 4 servings.

Wednesday, August 15, 2007

Homemade Tortillas

Fresh and tasty!

2 c. Flour
1 tsp. Salt
1/4 tsp. Baking powder
1/3 c. shortening
1 c. Boiling water

Mix dry ingredients. Then add shortening. Mix until crumbly. Add water. Mix and knead until a nice, soft dough forms. Divide into 8 large balls or 12 medium sized balls. Roll out with flour into tortillas. Cook in a skillet over medium high heat until done to your liking. Delicious and easier to make then it sounds! Fill them with fresh avocado, black beans, shredded chicken, cheese, cilantro, lettuce, tomato and fresh lime!

*You can also use half whole wheat to make them healthier.

Polska Kielbasa Pasta

This recipe is so easy and makes for a good lunch. Don't be intmidated by the's good!

1 box bow-tie pasta
1 pkg. polska kielbasa (sausage)
1 can black olives
parmesan cheese

Boil pasta until soft, drain and set aside. Slice polska kielbasa in 1/4" pieces. In a large skillet, brown polska over medium heat. When brown, slice olives and add to skillet. Add in pasta and sprinkle with parmesan cheese.

Tuesday, August 14, 2007

Easy Southwestern Stroganoff

This one is great when you don't have much time.

1 Pound ground beef
1 cup water
1 jar (16 oz) thick-n-chunky salsa
2 cups uncooked wagon wheel pasta (or whatever you have)
1/2 teaspoon salt
1/2 cup sour cream

Cook beef in skillet over medium heat, until brown; drain.

Stir water, salsa, uncooked pasta, and salt into beef. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally until pasta is tender.

Stir in sour cream; cook just until hot.

Optional: top with crushed tortilla chips and/or cheese when serving

Enchilada Sauce

4 Tbsp butter
4 Tbsp flour
3 cubes beef bouillon
1 8oz can tomato sauce
2-3 cups water
1 1/2 tsp chili powder
1/4 tsp cumin
Salt to taste
Garlic to taste

Melt butter in pan over medium heat, add flour stirring until smooth, slowly add liquid and remaining ingredients stirring until thickened. Pour over enchiladas. I also use this sauce and add cooked hamburger, dip corn tortillas in it and do layered enchiladas. Top with lettuce, tomatoes, onions and cheese.

This recipe is thanks to Mindy and her family!

Baked Steak Burritos

1/4 cup butter (I use the least amount possible)
1 pkg taco seasoning mix
1 1/2 pd boneless beef sirloin tip steak (or breakfast steaks) cut into small bite size pieces
1 can refried beans
12 flour tortillas (fajita size)
8 oz shredded cheddar cheese
3 green onions, thinly sliced
1 can red enchilada sauce (I much prefer homemade sauce)
4 oz shredded Mexican cheese blend

1. Heat oven to 400 degrees. Melt butter in skillet over medium heat. Stir in taco seasoning mix. Add beef and cook 5-6 min or until done.

2. Warm refried beans and spread each tortilla with refried beans to 1/4 inch from edge. Top with beef, cheddar cheese and green onions. Roll up. Place seam down in 13x9 inch glass baking dish. Pour enchilada sauce over burritos and top with Mexican cheese blend.

3. Bake at 400 degrees for 7-12 minutes or until hot and and cheese is melted.

Top with shredded lettuce, tomatoes, sour cream or eat plain they are yummy!

Monday, August 13, 2007

Greek Pasta Salad

Dressing (*make night before)
2/3 Cup olive oil
3 Tbls garlic peppercorn balsamic vinegar or white vinegar
¼ Cup chopped fresh basil or 2 tsp basil leaves dried
2 Tbls chopped green onion
2 Tbls grated parmesan cheese
½ tsp salt
¼ tsp pepper
¼ tsp oregano leaves

1 box uncooked tri-color spiral macaroni
1 small green pepper cut into 1/4" strips
1 small red pepper cut into 1/4" strips
1 med tomato cut into wedges
½ Cup olives sliced or whole
6 oz pkg feta cheese, crumbled

Cook pasta according to directions on box and let cool. Add vegetables, then toss with dressing. Sprinkle with feta cheese. Chill before serving.

Tortilla Soup

1 can of each of the following:
Nacho Cheese Soup
Cheddar Cheese Soup
Tomato Soup
Green Enchilada Soup
Green Chili's
Black Beans
Northern Beans
Kidney Beans

3 Cups Chicken Broth
1 1/2 cups cooked shredded chicken breast

Place all ingredients in crock-pot and cook on low for 4-5 hours. Serve topped with shredded cheese, sour cream and tortilla strips.

French Dip Sandwiches

Roast (any kind)
3 Cubes beef bouillon dissolved in 3 cups of water
salt, pepper, garlic salt and Lipton onion soup mix to taste

Put all the ingredients in crock-pot. Cook on low all day. Shred meat and place back in juice.
Slice hoagie rolls and butter, sprinkle garlic salt on rolls and lightly toast in oven. Place two slices on provolone cheese on each hoagie and top with shredded meat. Serve with juice for dipping.

Strawberry Fruit Smoothie

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk, chilled
1 (8-ounce) carton plain yogurt
1 small banana, cut up
1 cup frozen or fresh strawberries
1 (8-ounce) can crushed pineapple packed in juice, chilled
1 cup ice

In blender combine all ingredients until smooth, serve immediately, serves 5

Pan Fried Ravioli

I know that I have sent this recipe to some of you, but it's just too good to pass up...easy and quick is always good for me. Good luck!

1 Package of Fresh Ravioli (you can buy in the deli)
or I used frozen ravioli and just thawed it out.
2 eggs
Splash of milk
1 - 2 cups Italian bread crumbs
Handful of fresh flat-leaf parsley, chopped
Handful grated Parmesan cheese
Extra virgin olive oil

In one bowl, combine and beat eggs and milk. In second bowl, combine bread crumbs, parsley and cheese. Dip ravioli in egg mixture, then bread mixture until coated. Pour olive oil skillet until the bottom of the pan is covered. Over med-hi heat, cook each ravioli a few minutes on each side until lightly toasted.
Serve with your favorite marinara sauce. Or for a less saucy topping, heat on can Italian style diced tomatoes and freshly minced garlic over med heat until warm. Serve over ravioli.

Creamy Italian Chicken

2 Chicken Breasts
1 Package Dry Italian Dressing
1 8 oz. Package Cream Cheese (brought to room tempurature)
1 Can Cream of Chicken Soup

Place chicken in slow cooker and sprinkle with dressing. Cook at your perferred tempurature until done.
Shred chicken and return to slow cooker to keep warm. (Adding the next few ingridients will bring the tempurature down.) Stir in cream cheese and soup. Mix well. You may want to add a little milk to thin it out. Serve over rice or egg noodles.