Cafe Rio Tomatillo Dressing

I love this dressing!!!

1 Packet of Buttermilk Rand Dressing
1c. Mayo
1c. Buttermilk (the smallest carton)
1 Bunch of Cilantro
2 Tomatillos, husked (I use more, depending on the size)
1 Jalapeno (take the rib and seeds out)
Garlic Powder (just a few shakes)
Juice of 1 Lime

Blend mayo, dressing mix, buttermilk, and garlic in a blender until smooth.
Dice up tomatillos, jalapeno, cilantro, and lime juice, place in the blender.
Blend until smooth and creamy.
Chill in refrigerator for at least 30 minutes.

Cilantro Lime Rice

I like to double this recipe.

1tsp. Oil or Butter
2tsp. Fresh Cilantro
 2/3c. White Basmati Rice
1c. Water
1/2tsp. Salt
1 Lime

In a 2 quart saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a boil.
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed.
Add the cilantro and fluff with a fork.

Cafe Rio Sweet Pork

I have been making this a lot lately. It is really yummy!!!

2lbs. Pork Roast
2 cans Coke (not diet)
1/2c. Brown Sugar
1/2tsp. Garlic Salt
1/4c. Water
1 (4oz.) can Diced Green Chilies
1 (10oz.) can Enchilada Sauce (I use the green)
1c. Brown Sugar

Put the pork in a reclosable bag to marinate, pour in one can can of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (i've done both....they both work)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid , shred pork.
Mix together (ina bowl or in blender) other 1/2 can of Coke, can of chilies, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat until just warmed through.


To make a Cafe Rio style salad, you need:

• Flour tortilla
• Shredded chedder cheese
• Cilantro Lime Rice
• Black or Pinto beans
• Cafe Rio Sweet Pork or Chicken
• Romaine Lettuce
• Pico De Gallo
• Avacado or Guacamole
• Parmesan Cheese
• Tortilla strips
• Cafe Rio Tomatillo Dressing

Breaded Ranch Chicken

6 Chicken breasts
1c. Ranch Dressing
1c. Italian Style Bread Crumbs
3Tbsp. Minced Onions
1lb. Cooked & Crumbled Bacon (or 1c. pre-cooked pieces)

Mix bread crumbs, onions & bacon together. Dip chicken in ranch, then cover with bread crumb miture. Place in a 9x13 pan. Bake at 375 for 1 hour.

Delicious Double Chocolate Chip Chippers

1 3/4 c. flour
1 1/4 c. cocoa powder
1 c. white sugar
3/4 c. brown sugar
2 tsp baking soda
1 c. butter
2 eggs
1 tsp vanilla
1/4 tsp salt
2 c. white chocolate chips

1. Preheat oven to 350 degrees.
2. In large bowl cream butter, brown sugar, white sugar. Add eggs one at a time, beat well.  Add salt and vanilla.
3. In another bowl combine flour, cocoa, baking soda.  Add to cream mixture, mix until all ingridients are incorporated, dont over mix! Fold in Chocolate chips.
4. Spoon on to greased pan and bake for 8-10 minutes. Enjoy

Oreo Truffles

Stevie introduced me to these yummy devils.  They are so good.  They are easy to make and fun for a party!

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies. (I separated the cookie from the creme filling and added the creme to the cream cheese, this is optional)
• 1 (8 ounce) package Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S  Baking Chocolate, melted  or I used a tub of the white chocolate and then some milk chocolate, I think they look prettier white :)

Directions

1.  (Optional) I separated the cookie from the creme filling.  You can just crush the cookies whole.
   
2. Crush cookies to fine crumbs in food processor. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) 
3. In medium bowl mix cream cheese and creme filling together.  Add crushed cookies and mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.  Put in the freezer to harden.
4. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) 
5. (Optional) Drizzle chocolate on top
   
6. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

 

Shar's Basic Whole Wheat Bread

I got this recipe from Shar's Kitchen Center in Gilbert, AZ

Shar’s Basic Whole Wheat Bread

Introduction PERFECT EVERY TIME MADE FROM 100% FRESH GROUND WHOLE WHEAT Ingredients 6 cups warm water, approx. 115 degrees 2 tbs. Sea salt 2/3 cup canola oil 2/3 cup honey 3 tbs. Dough enhancer 2 cups high gluten bread flour or 1/3 cup vital wheat gluten 3 tbs. Saf instant yeast 6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe) Directions Use the momentary switch (m) to mix well. Turn the machine to speed 1(old machine) 2(new machine) and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean. Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture. (remember your bosch has 700 watts of power and a reset button.) Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (we like the 8 ½ by 4 ½” pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4, it will depend on the weather and the climate outside. Shape loaves, and place in a well greased or sprayed (pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature. Bake in preheated oven at 350 degrees for 30-35 minutes, or until the inside temp. Is 200 degrees. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes. Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.

Double Chocolate Chip cookies

1/2 devil food cake mix
1/2 cup butter flavor crisco
1 tsp vanilla
2 eggs
cream well

add rest of cake mix and
3/4 cup choc chips - i like part choc and part white choc chips
1/2 chopped nuts (optional)

bake 350 for 9-11 min

Chicken Parmesan Bundles

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

This is super yummy. I made some spaghetti noodles and put the chicken on top.

Honey Lime Enchiladas

1.5 lbs. pork or chicken, cooked and shredded

Sauce

1/3 c. honey

1/4 c. lime juice

1 Tbsp. chili powder

1/2 tsp. garlic powder

2 (10 oz.) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it will vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.