Cilantro Lime Rice

This goes great withe the Cafe Rio Pork and Dressing

1 1/2 T olive oil
1 cup white rice, uncooked
2 cups chicken broth
1/4 tsp salt
1/2 cup chopped cilantro
1 medium lime - grated rind and juice
Heat oil in saucepan over medium heat; add rice and stir to coat. Add broth and salt - increase heat and bring to boil. Stir once. Reduce heat to medium low - cover and cook 20 minutes. Remove from heat and let stand 10 minutes. Fluff and stir in lime juice, rind and cilantro.

Submitted by: Sharlyn

Cafe Rio Pork and Dressing

Cafe Rio Creamy Tomatillo Dressing

1 package Hidden Valley Ranch
1 cup mayo
1 cup cilantro, chopped
2 cloves garlic, chopped
3 tomatillos - peel off paper, chop
1/3 - 1/2 cups buttermilk, to consistency you want
1/4 tsp. cayenne pepper (optional)

Put in blender and mix.


Shredded Cafe Rio Pork

3 lbs pork
16 oz. bottle of chunky salsa (blended in blender so chunks are gone)
1 can Coke
2 cups brown sugar

Place pork in crock pot and fill it 1/2 way up the pork with water.
Cook on High for 5 hours. Drain off water. Cut pork in thirds. Mix
together sauce ingredients and put on top of pork. Cook an additional
3 hours on high. Shred pork with forks. Leave it on low until ready to
serve.

Submitted by Sharlyn

Cinnabon Rolls

Yes, these are like the Cinnabon rolls from their store.  They do take a while to make, but are very sweet and yummy.
Rolls:
1/2 cup warm water
2 packages dry yeast
2 Tbsp. sugar
3.5-oz. package vanilla pudding mix
1/2 cup margarine--melted
2 eggs
1 tsp. salt
6 cups flour

Cream Cheese Frosting:
8 oz. cream cheese
1/2 cup margarine
1 tsp. vanilla
3 cups powdered sugar
1 Tbsp. milk
To make frosting, mix all ingredients until smooth.

In a bowl, combine water, yeast, and sugar.  Stir until dissolved.  Set aside.
In large bowl, take pudding mix and prepare according to package directions.  Add margarine, eggs, and salt.  Mix well.  Then add yeast mixtures.  Blend.
Gradually add flour; knead until smooth.  Place in a greased bowl.  Cover and let rise until doubled.  Punch down dough and let rise again. 
Then roll out on floured surgace to 34" x 21" size.  Take 1 cup soft butter and spread over surface.  In bowl, mix 2 cups brown sugar and 4 tsp. cinnamon.  Sprinkle over top.  Roll up very tightly.  With knife, put a notch ever 2 inches.  Cut with thread or knife.
Place on lightly greased cookie sheet 2 inches apart.  Take hand and lightly press down on each roll.  Cover and let rise until double again.  Bake at 350° for 15-20 minutes.  Remove when they start to turn golden.  DO NOT OVERBAKE. 
Frost warm rolls with cream cheese frosting.
Makes about 20 very large rolls.
Submitted by: Gina

Chicken Salad Sandwich

2 cans chicken
2 stalks celery, finely chopped
1 small onion (or less)
3/4 cup grapes, halved
1/2 cup mayo
1/4 cup sliced almonds
1/3 cup cashew halves
salt and pepper
Mix together and put on bread. 
*I have also substituted cucumbers for grapes. 
Submitted by: Gina

Cornflake Cookies (No Bake)

3 cups crushed cornflakes
3/4 cup coconut
1 cup white Karo syrup
1 cup sugar
1 cup peanut butter
Mix together cornflakes and coconut in large bowl.  Put syrup and sugar in pot and heat until boiling.  Remove quickly and add peanut butter.  Stir.  Add this  mixture to cornflakes and stir quickly.  Spoon out onto waxed paper.  Cool.
Submitted by: Gina

Chex Muddy Buddies (Puppy Chow)

9 cups of your favorite Chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup margarine or butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Pour Chex cereal into a large bowl; set aside.
In 1-quart microwave-safe bowl, combine chocolate chips, peanut butter, and margarine.  Microwave on high 1 to 2 minutes or until smooth, stirring after 1 minute and every 30 seconds thereafter.  Stir in vanilla.  Pour chocolate mixture over cereal, stirring until all pieces are evenly coated.  Pour cereal mixture into a large ziploc bag with powdered sugar. (I have a lid for my large bowl, so I just pour it into the bowl and shake.)  Seal securely and shake until all pieces are well coated.  Spread on waxed paper to cool.
Submitted by: Gina

Delicious Mint Brownies

1 cup butter, softened
2 cups sugar
4 eggs
1 1/2 cups flour
1/2 cup cocoa
1 tsp. vanilla
1/2 cup nuts, optional
1/2 tsp. salt
Mix the above and place in pan.  Bake at 350° for 25 minutes.
Frosting:
3 cups powdered sugar
3 Tbsp. milk
6 Tbsp. butter
1 tsp. peppermint flavoring
Combine, spread on cooled brownies.
Melt two or three 1-oz. squares unsweetened chocolate with 1-2 Tbsp. butter.  Drizzle over frosted brownies.  Spread with knife.  Cool to set chocolate.
Submitted by: Gina

Homemade Pretzels

1 package yeast (or 1 Tbsp.)
4 cups flour
1 1/2 cups warm water
1 Tbsp. sugar
1 tsp. salt
1 egg
Mix yeast, water, sugar, egg, and salt in bowl.  Stir in flour, knead dough on table.  Pull off small pieces and roll into ropes and shape like a pretzel.  Place on a greased cookie sheet.  Brush with milk and sprinkle with salt (I use sea salt).  Bake at 425­° for 12-15 minutes or until light brown.
Kaela loves these!
Submitted by:  Gina

Easy Sausage and Rice

I don't really have a recipe for this.  We learned to make it from a friend who learned it on his mission.  (I can't remember what country, sorry!)  This is easy and we all love it.
1 package kielbasa, sliced
cooked rice (I use one cup uncooked.)
eggs (I use six, but you could use more or less.)
Cook rice.  Cut up kielbasa and heat in skillet.  Scramble eggs and cook in pan. Mix in rice and salt and pepper to taste.  You can add soy sauce if you like, but my kids don't, so we add it if we want it.  Not much to this, but it is yummy!  You could also add a little olive oil in the pan while you cook it all, if you want.
Submitted by: Gina

Shoyu Chicken

1 cup soy sauce
3/4 cup water
3/4 cup sugar (brown or white)
2 cloves garlic, mashed
grated gingerroot to taste
2 1/2 lbs. chicken thighs
Place everything in crock pot and cook on low 4-5 hours.  Serve with rice.
Submitted by: Gina

Hamburger Stroganoff

1/2 cup minced onion
1 clove garlic, minced
1/4 cup margarine
1 lb. ground beef
2 Tbsp. flour
salt and pepper to taste
1 (8 oz.) can mushrooms, optional
1 can cream of mushroom soup
1 cup sour cream
2 Tbsp. parsley
Saute' onion and garlic in margarine over medium heat.  Add meat and brown.  Add flour, salt and pepper, and mushrooms; cook for 5 minutes, stirring frequently.  Add soup and simmer, for 10 minutes.  Stir in sour cream.  Heat through.  Sprinkle with parsely.  Serve over noodles or rice.  Makes 4-6 servings.
Submitted by: Nana

Chicken Pasta Salad

1 package bow tie pasta, cooked according to package directions
1 package rotini pasta, cooked according to package directions
2 cups red grapes, cut in half
2 cups celery, chopped
1 20-oz. can pineapple tid-bits
4 green onions
4 cooked and diced chicken breasts
2 cups cashews
Dressing:  1 bottle coleslaw dressing, 1 cup mayonaise
Put first 7 ingredients in a large bowl.  Mix together the dressing and mayo and mix all together.
(You can also add 4 diced apples and 1 can water chestnuts, if desired.)
Submitted by: gina

Cheese Pie (Quiche)

One pie crust
3 beaten eggs
1 1/2 cup evaporated milk
1/4 cup sliced green onion
dash ground nutmeg
1 Tbsp. flour
6 slices bacon, cooked and crumbled
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 cups shredded Swiss cheese
Place pie crust into pie pan.  Put bacon and green onion in pie crust.  Toss flour into cheese and add to pie crust.  Mix eggs, milk, and spices.  Add to pie and bake at 350° for 35-40 minutes or until knife comes out clean.  Let stand 10 minutes.
Submitted by: Nana

Pumpkin Waffles

2 cups flour
2 Tbsp. brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 1/2 cups milk
1 cup canned pumpkin
2 egg whites
2 Tbs. oil
Mix flour, sugar, baking powder, salt, and pumpkin pie spice.  Make a well in the center.  Mix the other ingredients and add all at once to the dry; mix well.  Cook in waffle maker.
This is one of our favorite fall dishes!
Submitted by: Gina

Potato Casserole

This is my favorite "funeral potatoes" recipe because it is easy and tastes so good.
2 lb. bag Ore-Ida hash browns
1 cube butter
1 tsp. salt
2 cans cream of chicken soup
1/4 cup milk
1 pt. sour cream
1 medium chopped onion
2 cups grated cheddar cheese
2 cups crushed cornflakes
4 Tbsp. melted butter
Melt butter in pan and saute' onion until tender.  Mix butter, onion, soup, milk, salt, and sour cream.  Add potatoes and cheese.  Pour into 9 x 13 pan.  Mix cornflakes and melted butter.  Top potatoes.  Bake at 350­° for 40-50 minutes.
Submitted by: Gina

Carmel Bubble Rolls

My mom always make "monkey bread" for Christmas morning, but we have been using this recipe instead for several years now.  It is so easy because you prepare it the night before and bake it in the morning.  And it tastes super yummy as well!
1 package (1 dozen) frozen dough balls
1 small package cook and serve (not instan!) butterscotch pudding **I have used vanilla in place of butterscotch when I couldn't find butterscotch.  It's a bit sweeter, but works fine.  Just make sure it is the cook and serve kind.
1/4 cup chopped pecans, optional
1 stick butter/margarine, melted
1/2 cup brown sugar
2 tsp. cinnamon
Place frozen dough balls in greased bundt pan.  Pour melted butter/margarine over rolls.  Combine remaining ingredients and sprinkle over rolls.  Cover with cloth and let rise overnight.  Bake at 325° for 20-30 minutes.  Turn onto plate while still warm.  (If you wait until they cool, they will stick to your pan, so I just turn it onto the plate right after I take it out of the oven.)
Submitted by: Gina

Pumpkin Patch Biscuits

1 3/4 cup flour
1/4 cup packed brown sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup plus 1 1/2 Tbsp. cold butter, divided
3/4 cup canned pumpkin
1/3 cup buttermilk
Combine dry ingredients.  Cut in 1/2 cup butter.  Combine pumpkin and buttermilk.   Stir into crumb mixture.  Knead.  Roll out to 1 inch thickness. Cut with biscuit cutter and place on greased baking sheet.  Bake at 425° for 18-22 minutes.  Butter tops with done.
Submitted by:  Gina

Apple Crisp Pizza

Homemade pie crust or store bought refrigerated crust.
Roll out onto a pizza pan.
Mix:  2/3 cup sugar, 3 Tbsp. flour, 1 tsp. cinnamon, 4 chopped apples
Pour onto top of rolled out pie crust.
Topping:  1/2 cup flour, 1/3 cup brown sugar, 1/2 cup rolled oats, 1 tsp. cinnamon, 1/4 cup salted softened butter.
Mix and sprinkle all over the top. 
Bake at 350° for 30-35 minutes.
Drizzle with carmel sauce and serve with ice cream!
Submitted by: Gina

Strawberry Shortcake

2 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup butter/margarine
1 beaten egg
2/3 cup light cream
3-4 cups sugared strawberries
1 cup whipped cream
Sift dry ingredients.  Cut in butter.  Add egg and cream. Mix. (Mixture will be lumpy.) Grease 8-inch round pan.  Pour mixture into pan and build up edges slightly.  Bake at 450° for 15-18 minutes. Cut and serve with strawberries and whipped cream on top.

Submitted by Gina (my mom's recipe)

Taco Salad

1 lb. hamburger with onion, salsa, taco seasoning
8 oz. salad dressing and 1 bag of Doritos (If using Nacho Doritos, use Catalina dressing.  If using Ranch Doritos, use Thousand Island dressing.)
3 medium tomatoes, cut up
1 cup shredded cheese
1 can olives, sliced
1 head of lettuce
Mix all together in a salad bowl and serve!

Submitted by Gina

Easy Chicken Pot Muffins

A good friend made these for me when Paul was gone and I was sick.  She brought them in the muffin tins so I could bake them when I wanted.  She noted:  every kid loves these and they are so easy!

2 packages refrigerated layered biscuits
frozen vegetable mix
cream of chicken soup
sour cream (about a cup)
canned chicken
cheese
Press biscuits into muffin pan.  Mix all other ingredients, except cheese, and spoon inside the biscuits.  Sprinkle cheese on top.  Bake for 16 minutes in a 350 degree oven.

Submitted by Gina

Hawaiian Haystacks

1 or 2 chickens
celery, chopped
onion, chopped
carrots, chopped
salt and pepper
flour or cornstarch
1 can evaporated milk
Cook chicken in water, with celery, onion, carrots, salt and pepper.  Cook until tender, about 30 minutes.  Debone chicken and cube.  Make gravy of broth by adding flour or cornstarch.  Add chicken and evaporated milk.
Note:  You can substitute chicken breasts for this!

Put the following in separate bowls and serve in this order:
Cooked rice
Chicken and gravy
Grated cheddar cheese
Chow mien noodles
Onions, chopped
Tomatoes, chopped
Celery, sliced
Pineapple, diced or crushed
Coconut and slivered almonds
Soy Sauce

Submitted by Nana