Fruit Salad

SERVES 15 (change servings and units)

Change to: Servings US Metric

Ingredients
1 (29 ounce) can peach slices, undrained
1 (20 ounce) can pineapple chunks, undrained
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb strawberries, stemmed and quartered
1 banana, sliced
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1-2 tablespoon sugar (optional)

Directions

1. In a large bowl, combine peaches, pineapples, and vanilla pudding mix.

2. This includes the juices from the cans.

3. Mix well until pudding is dissolved.

4. Stir in strawberries, banana, blueberries, grapes, and sugar if desired.

5. Chill

Cheddar Cheese Spread

Cheddar Cheese Spread
Found Here: http://prudencepennywise.blogspot.com/

Estimated Cost: $4.00
1 cup butter, softened
2 cups finely shredded cheddar cheese
1/2 teaspoon garlic powder
1 teaspoon worcestershire sauce
1 teaspoon paprika
1/4 teaspoon tabasco
1/2 teaspoon black pepper
Combine all ingredients and beat until fluffy. Use for baked potatoes or spread generously on sourdough bread and broil until melted and bubbly. This will keep for one week in the fridge.

Crock Pot Country Style Ribs

Crock Pot Country Style Ribs
Found here: http://crockpot365.blogspot.com/2008/02/crockpot-barbecue-beef-ribs.html

The Ingredients
--5lbs of ribs (the ones pictured are English Short Ribs)
--bottle of favorite barbecue sauce
--one diced yellow onion
--8 cloves of garlic, smashed and chopped
--2 chopped green onions
--pinch of black pepper

The Directions:

--while chopping vegetables, brown ribs on a broiler sheet for 15 minutes at 400 degrees.

--put ribs in the bottom of your stoneware
--put chopped veggies on top
--cover with entire bottle of barbecue sauce
--add pinch of pepper
--cover and cook on low for 8-10 hours, high for 4-6


--Serve with corn on the cob and white rice.
--Floss.

Frosted Banana Bars

Frosted Banana Bars
from allrecipes.com

½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)
Frosting (use store-bought cream cheese frosting or make your own from the version below)

Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream Cheese Frosting
1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (you can use either granulated sugar or confectioners' sugar - the confectioners' sugar tends to dissolve better and not be as grainy but either one works fine)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart's delight!

Roasted Banana Bars

Roasted Banana Bars with Browned Butter-Pecan Frosting Cooking Light Jan/Feb 2009

Bars:2 cups sliced ripe banana (about 3 medium)1/3 cup packed dark brown sugar1 tablespoon butter, chilled and cut into small pieces9 ounces cake flour (about 2 1/4 cups)3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 cup nonfat buttermilk1 teaspoon vanilla extract1/2 cup butter, softened1 1/4 cups granulated sugar2 large eggsBaking spray with flourFrosting:1/4 cup butter2 cups powdered sugar1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened1 teaspoon vanilla extract1/4 cup chopped pecans, toasted
Preheat oven to 400°.
To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.
Reduce the oven temperature to 375°.
Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.
Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.
Calories: 221
Fat: 8.4g (sat 4.7g,mono 2.3g,poly 0.6g)
Protein: 2.3g
Carbohydrate: 35.1g
Fiber: 0.6g
Cholesterol: 39mg
Iron: 1mg
Sodium: 117mg
Calcium: 23mg

Creamy Artichoke Chicken

Creamy Artichoke Chicken
Submitted by Mindy
Found Here: (http://sisterscafe.blogspot.com/2008/09/creamy-artichoke-chicken.html)

4 boneless chicken breasts
1 can chicken broth (I used bouillon)
1/2lb fresh mushrooms, sliced
2 T butter
1/8 tsp pepper
1/4 tsp salt
1/4 c flour
1/4 c butter
1/2 tsp ground rosemary
2 T cooking sherry (the recipe says you can substitue apple juice)
1 (14oz) can marinated artichoke hearts
1/2 c parmesan cheese
3/4 c half and half

Saute mushrooms in 2 tablespoons butter until golden brown. Set aside. Slice chicken breasts in two. Simmer in chicken broth for 20 minutes. Remove from broth, reserving 3/4 cup broth. Arrange chicken in a large casserole dish. Top with artichokes and mushroom; set aside. melt 1/4 cup butter and stir in flour, salt, pepper, broth and half and half. Cook until thick. blend in cheese, cooking sherry and rosemary. Pour over chicken. Cover and bake at 325 for 30 minutes.

Old Spaghetti Factory - Browned Butter Mizithra

Old Spaghetti Factory Browned Mizithra - Copy Cat
Found Here: (http://favfamilyrecipes.blogspot.com/search/label/Italian)

1 pkg. spaghetti (1 lb)
2 cubes REAL butter
1/2 to 3/4 lb. Mizithra Cheese, grated

Cook pasta in a large pot of salted, boiling water until al dente. Drain. While pasta is cooking, start slowly melting butter over medium heat until golden brown. The butter will foam up and rise, but just keep stirring until it turns brown. Remove pan from heat and allow the sediment to settle at the bottom of the pan for a few minutes. Here is what it will look like when it is all settled:
Do not stir up the sediments in the pan, you want the clear butter separated from the stuff at the bottom. Pour the browned butter into a separate bowl, again, keeping the butter separated from the sediment. Toss the pasta with the butter when it is ready. Sprinkle with Mizithra cheese to taste. Serve immediately.

Lemon Garlic Pasta

Lemon Garlic Pasta
Found Here: (http://annemarie-tastebuds.blogspot.com/)
3 Tbsp butter
1-2 cloves garlic, minced
1-2 Tbsp lemon juice
1/4 tsp pepper
1/2 tsp fresh thyme; chopped
1/2 c. grated Parmesan cheese
2 1/2 c cooked pasta (gemeli, linguine, etc)
2-3 grilled chicken breasts

Melt butter in a small pan. Add garlic and saute. Add lemon, pepper, thyme and 1/4 cup Parmesan cheese. Add sauce to hot pasta and toss gently. Top with remaining cheese and grilled chicken and serve immediately.


When life gives you lemons...make and bake a lot of stuff with fresh lemon juice and zest...duh! This was another winner. Go easy on the garlic and lemon juice. Both come through with a very strong flavor when cooked this way. Unless you absolutely know you like a strong garlic flavor, start with one clove. For the lemon, I recommend starting with one Tbsp, taste it, and if you want a stronger lemon flavor then add more.
(1 cup pasta, 2 oz chicken=8pts)

Lemon Zuchinni Cookies

Lemon Zucchini Cookies
Found Here: http://realmomkitchen.blogspot.com/search/label/zucchini

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup margarine or butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts (I didn't use nuts)
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt

LEMON FROSTING:

3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 375. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool. Frost w/ lemon frosting (below). Makes 3 doz. Lemon Frosting: Mix sugar, butter and lemon peel. Beat in lemon juice and water, adding more water if necessary.
FOR CARROT COOKIES, substitute carrots for zucchini.

Zucchini Cakes

Zucchini Cakes
Found Here: (http://realmomkitchen.blogspot.com/search/label/zucchini)

2 cups zucchini, shredded
½ cup seasoned bread crumbs, or a little more if needed
¼ cup 4 blend Italian cheese
½ Tbsp minced garlic
1 egg
Olive oil
Ranch Dressing

Put your zucchini in a thin dish towel and squeeze out the excess liquid. I have flour sack towels and I used that. Then mix the zucchini, bread crumbs, cheese, garlic, egg and little salt and pepper. Shape into patties. Place in a fry pan coated with a generous amount of olive oil on medium heat. Cook for appoximately 2 min on each side or until golden brown. Serve with ranch dressing.
Makes approx 5 good sized patties

Creamy Italian Chicken

Creamy Italian Chicken
Found Here: (http://realmomkitchen.blogspot.com/2009/01/creamy-italian-chicken.html)


4- 6 chicken breasts
1 dry packet Italian Dressing Mix
2 cans cream of Chicken Soup
1 (8 oz) package cream cheese, softened

Put chicken breasts in crock pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in separate bowl. Pour over chicken. Cook on low all day ( 8 hours). Serve over rice or noodles. (Add milk if needed to thin sauce out

Chicken Pillows

Chicken Pillows
Found Here: (http://realmomkitchen.blogspot.com/2008/11/chicken-pillows.html)

3-4 cups chicken, cooked and cubed
6 oz of cream cheese, softened
2 -4 tablespoons green onion, diced
1/3 cup chopped mushrooms (I can't add this cause no one likes mushrooms, except me)
2 tablespoons butter or margarine, softened
¼ teaspoon salt
Dash of pepper
2 cans of crescent rolls (I used the new crescent creations)
Bread crumbs
1 stick melted butter

In large bowl, mix together cream cheese, green onion, mushrooms, 2 Tbsp butter, milk, salt, and pepper. Stir in chicken and set aside. Open crescent rolls and carefully unroll dough. Separate each tube into 4 rectangles. Seal seam in center of each rectangle. Place one heaping tablespoon on half of each rectangle. Fold over other half of roll dough and seal edges, creating a pillow. Dip each pillow in melted butter and then bread crumbs. Place on baking sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. Serve with cream sauce.



Cream sauce:

1 can cream of chicken of chicken soup
1 cup sour cream
1/8 teaspoon curry powder
1 tablespoon mayo
Milk


Combine ingredients in sauce pan and cook over medium heat until heated through.

Fettuccine Alfredo

Fettuccine Alfredo
Found Here: (http://realmomkitchen.blogspot.com/search/label/Italian)

1/3 cup butter
1 Tablespoon flour
1 2/3 cup whipping cream
1/3 cup skim milk
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
pepper
1/3 cup shredded Parmesan cheese
10 oz. fettuccine, cooked
sauteed mushrooms if desired

In sauce pan, melt butter. Then add flour and mix until smooth. Mix in cream, milk, oregano, garlic powder, salt, and pepper. Bring to boil and then simmer until sauce is decreased by half and thickened. Stir in Parmesan cheese until melted. Pour sauce over cooked fettuccine and toss. Toss in mushrooms if desired. Serves 5.

Ravioli Casserole

Ravioli Casserole
Found Here: (http://realmomkitchen.blogspot.com/search/label/Italian)

1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
¼ cup grated Parmesan cheese

Spread ½ cup of spaghetti sauce in an ungreased 13 x 9 x 2 inch baking dish. Layer with half the ravioli, 1 ¼ cups of sauce, 1 cup cottage cheese, and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30 to 40 minutes or until bubbly. Let stand 5 to 10 minutes before serving. 6 to 8 servings.

Easy Pasta Bake

Easy Pasta Bake
Found Here: (http://realmomkitchen.blogspot.com/2008/08/easy-pasta-bake.html)

8 ounces uncooked pasta
1 jar (1 lb. 10 ounces) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix (the secret ingredient)
2 cups (8 ounces) shredded mozzarella

Cook pasta according to package directions: drain. In a bowl, combine the spaghetti sauce and salad dressing mix; add pasta and toss to coat. Transfer to a greased shallow 2 qt baking dish. Sprinkle with cheese. Bake, uncovered, at 400 for 15-20 minutes or until heated through. 4 servings

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta
Found Here: (http://realmomkitchen.blogspot.com/2008/09/chicken-cordon-bleu-pasta.html)


2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream
2 cups shredded Monterrey Jack cheese
cooked pasta (I used a 16 oz box of penne)
milk (I need to add some to make the sauce the right consistency)


Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy. Serve over whatever pasta you like. I used penne and tossed the pasta and the sauce together. You can just spoon it over the past if you like.


** Canadian bacon would also be good, instead of deli ham

Baked Rigatoni

Baked Rigatoni
Found Here: (http://realmomkitchen.blogspot.com/search?updated-max=2009-06-13T08%3A57%3A00-06%3A00&max-results=4)

1 pkg (16 oz) rigatoni pasta ( I used mini penne)
1/2 cup butter
1/2 cup flour
1 qt milk (4 cups)
2 cups grated mozzarella cheese
about 1/2 lb thinly sliced ham
seasonings (onion salt, pepper, cayenne pepper)
small pads of butter for top

Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the al-dente stage. Just starting to get soft. When the white sauce is done, add your seasoning, ham, and cheese. stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9x13 pan, smooth the top and sprinkle with cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.
According to Recipes from a Cheapskate if you're trying to freeze this recipe, let it cool completely after pouring it into the pan, then add your cheese on top and the butter. Cover securely and freeze. I'd say give it about 3-6 months in the freezer for it to stay good. If cooking it frozen, add about 30 minutes on the time, and check the center before you take it out

Bananarita Smoothie

Bananarita Smoothie
Found Here: (http://realmomkitchen.blogspot.com/)

4 bananas (fresh or frozen)
1/2 C milk
1/4 C sugar
1/2 C lime juice(I just used the bottled stuff)
Ice

Fill blender with first four ingredients. Then top it off with some ice. Blend until frothy. Add more ice to make desired thickness and blend. Serve! Makes 4 good sized servings

Country Egg Scamble

Country Egg Scramble
(Found Here: http://realmomkitchen.blogspot.com/)


6 to 7 (medium sized) new red potatoes, cubed
8 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 medium green onions, sliced (1/4 cup)
6 slices bacon
1 cup cheese (I used pepper jack, but use whatever you like)

Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender (it probably took me about 15 minutes); drain.
Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
In a large skillet, cook the 6 slices of bacon until crispy and remove from skillet. Add potatoes to skillet, you're gonna cook them in the bacon grease left in the pan. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in green onions. Cook 1 minute, stirring constantly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Dice up cooked bacon. Sprinkle with bacon and cheese.

Chocolate Thumbprints

Chocolate Thumbprints
adapted from Martha Stewart
Found Here: (http://mykitchencafe.blogspot.com/2009/06/chocolate-thumbprints.html)

(Martha's recipe insists this makes 90 cookies. Really, Martha? Are you sure this was tested? I rolled the cookies quite small and still only came out with about 36-40)

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
Chocolate and Vanilla Ganache (below)

Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined. The dough will appear quite dry but will come together when you start rolling it into little balls.

Roll balls using 2 teaspoons dough for each, and roll each ball in sugar. Place 1 inch apart on parchment or silpat lined baking sheets. Using teaspoon measure, make an indentation in the center of each ball. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers lightly again with the teaspoon measure.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool completely.

Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.

Chocolate Vanilla Ganache
Makes about 1 cup

1/3 cup honey
1/3 cup heavy cream
1 tablespoon pure vanilla extract
4 ounces semisweet chocolate, finely chopped (I used chocolate chips)
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Combine honey, cream, and vanilla in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 10 minutes.

Place chocolate in a small bowl. Pour cream mixture over chocolate, and let stand for 1 minute. Stir until smooth. Add butter, and continue to stir incorporated. Let cool slightly, and then use immediately.

Sausage and Mushroom Calzones

Sausage and Mushroom Calzones
adapted from Cooking Light, May 2007
Found Here: (http://shelbymaelawstories.blogspot.com/)

Dough:
2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
1 cup warm water (100° to 110°)
1 package dry yeast (about 2 1/4 teaspoons)
Dash of sugar
1 tablespoon extravirgin olive oil
3/4 teaspoon kosher salt
Cooking spray

Filling:
1 teaspoon olive oil
2 cups sliced mushrooms
1 cup chopped onion (about 1)
2 garlic cloves, minced
1 pound chicken apple sausage, cut into 1/4-inch slices (I used Al Fresco)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup no-salt-added tomato sauce
1/4 cup 2% low-fat cottage cheese
2 tablespoons grated fresh Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet. Add bell pepper, onion, garlic, and sausage; sauté 10 minutes or until tender. Spoon mixture into a bowl; cool slightly. Add mozzarella and remaining ingredients to sausage mixture; stir well.

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Divide into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup sausage mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling; crimp edges of dough with fingers to seal. Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake at 450° for 14 minutes or until browned. Remove from oven. Cool completely on a wire rack.

Coat a sheet of foil with cooking spray. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray. Place calzones in a heavy-duty zip-top plastic bag; freeze.

Preheat oven to 450°.

To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.

Calories: 327 (30% from fat), Fat: 10.7g (sat 3.5g,mono 2.4g,poly 0.6g, Protein: 16.3g, Carbohydrate: 42g, Fiber: 4g, Cholesterol: 49mg, Iron: 3.2mg, Sodium: 680mg, Calcium: 124mg

Skillet Enchiladas

Skillet Enchiladas
Found Here: (http://realmomkitchen.blogspot.com/2008/09/skillet-enchiladas.html

1/2 to 1 pound ground beef (I use the 1 pd)
1/4 cup onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup milk
2 tablespoons canned chopped green chilies (Sometimes I don't have these and leave them out)
Vegetable oil (I use canola)
8 - 10 corn tortillas
2-1/2 to 3 cups finely shredded cheddar cheese, divided

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. When meat mixture has simmered for 20 minutes, top each tortilla with 1/4 cup cheese. Roll up and place over beef mixture, spooning some of mixture over the enchiladas and sprinkle with remaining cheese. Cover and cook until heated through and cheese is melted, about 5 minutes. Yield: 8- 10 enchiladas

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas
Found Here: (http://realmomkitchen.blogspot.com/2008/08/sour-cream-chicken-enchiladas.html)

4 large chicken breasts, cooked and shredded or diced
2 cans cream of chicken soup
1 can diced green chilies
1-2 c monterey jack cheese, shredded
2 c cheddar cheese, shredded
3-4 green onions, sliced
2 cups sour cream
1 doz flour tortillas
1 can sliced olives


Mix all together soup, chilies, onions, sour cream and olives (I don't add the olives and onions at this point). Divide 2 cups mixture into seperate bowl. Add chicken and monterey jack cheese to remaining mixture. Stuff tortillas with mixture and roll, pour 2 cups remaining soup mixture over the top and top with cheddar cheese. (This is where I now add the olives and onions. I just sprinkle on top of the cheddar cheese). Put into baking dish (I usually have to use a 9x13 and a 8 x 8 dish to fit them all in) and bake at 350 for 20 to 30 min until hot and bubbly.

Layered Chicken & Black Bean Enchilada Casserole

Layered Chicken and Black Bean Enchilada Casserole
submitted by Erin
Found Here: (http://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.html)

2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream


Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.

Nutritional Info

DETAILED NUTRITION
Serving Size 1/8 of a recipe
Servings Per Recipe 8

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Amount Per Serving
Calories 414
Calories from Fat 215

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% Daily Value *
Total Fat 23.8g 37 %
** Saturated Fat 14.2g 71 %
** Cholesterol 92mg 31 %
Sodium 710mg 28 %
** Potassium 465mg 13 %
Total Carbohydrates 25.1g 8 %
Dietary Fiber 5.8g 23 %
Protein 26.2g 52 %
** Sugars 0.8g
Vitamin A 21 %
Vitamin C 26 %
Calcium 38 %
Iron 20 %
** Thiamin 15 %
** Niacin 77 %
** Vitamin B6 24 %
** Magnesium 21 %
** Folate

Potato Skins

POTATO SKINS

Found here: (http://favfamilyrecipes.blogspot.com/search/label/Appetizer)

Pre-baked Potatoes
Cheddar Cheese
Cooked and Crumbled Bacon
Melted Butter

If you bake the potatoes in aluminum foil be sure to unwrap them right out of the oven so the skins don't get soggy. Once they are cool enough cut the potatoes in half and scoop out the center, leaving about a 1/2 inch layer of potato. Brush the potatoes all over with melted butter and put under the broiler for about 6 to 8 minutes or until they look a little browned. Now add the cheese and bacon and broil again for 1 to 2 more minutes or until the cheese is melted.
That's it! Serve with a side of sour cream and enjoy!

Cafe Rio Sweet Pork Salad

CAFE RIO SWEET PORK BURRITO RECIPE
Found Here: (http://favfamilyrecipes.blogspot.com/2007/11/jared-and-i-love-cafe-rio.html)
SWEET PORK

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 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 and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

Mini Carrot Cakes

Carrot Mini Cakes
Found here:(http://sisterscafe.blogspot.com/)

I added this recipe because I LOVE carrot cake and I loved the idea of making little cakes in perfect portion sizes.

Moist Mini Carrot Cakes
Slightly adjusted from Dandee

2 eggs
1 C. oil
2 C. brown sugar
2 C. sifted flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3 C. grated carrots
5 oz. crushed pineapple; drained
1 C. chopped nuts (I left these out)

Mix together eggs, oil and sugar. Add brown sugar, baking powder, soda, salt and cinnamon. Blend in carrots and pineapple. Mix well and add nuts. Pour into 9x13 greased pan. Bake at 350 for 35-45 min. Frost when cool. Adjust cooking time for cupcakes.
Cream Cheese Frosting
1 8 oz pkg. softened cream cheese
1/4 lb softened butter
1-1/2 lb powdered sugar
1 tsp. vanilla
I piped this on in a swirl and sprinkled on toasted pecans for the finishing touch! Pretty and delicious!

Somoas Bars

Homemade Girl Scout Cookies: Samoas Bars
Found here: (http://cornercooking.blogspot.com/)

I added this to our recipe site because Aaron and I both LOVE the Girl Scouts Somoa cookies. Yum!

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.