Sunday, May 30, 2010
1-12oz. box of Golden Grahams
3/4 C. karo syrup
1 bag chocolate chips
3 T. butter
1 tsp. vanilla
3 C. mini marshmallows
1. Pour Golden Grahams into a big bowl.
2. Melt chocolate chips, karo syrup & butter in pan until boiling, stirring constantly.
3. Remove from heat stir in 1 tsp. vanilla. Pour chocolate mixture over golden grahams in bowl and stir with spatula until well coated.
4. After grahams are well coated with chocolate mixture in bowl, add mini marshmallows 1 C. at a time and stir in.
5. Once mixed well, pour mixture into a greased 9x13 cake pan and let sit for about 1 hour. Cut with knife into bars and serve!
Monday, May 24, 2010
2 cans peach pie filling
1 box yellow or white cake mix
1 cube butter
1/2-3/4 C. chopped walnuts
1. Dump peach pie filling into 9x13 glass pan.
2. Top with dry cake mix.
3. Sprinkle nuts over the top.
4. Slice cube of butter into and lay evenly over the nuts, sprinkle lemon juice over top.
5. Bake 350 degrees for 40-45 minutes, top with whip cream or vanilla ice cream!
Sunday, May 16, 2010
I love pasta salads, especially in the summer time. This recipe is one that I got from my sister-in-law and it is by far my favorite! Hope you like it :)
Wednesday, May 12, 2010
rolled up chicken dinner:
4 boneless, skinless chicken breasts, pounded to an even thickness
1 1/2 C. prepared mashed potatoes, on the thick side (I used the frozen steamer kind of potatoes that you make in the microwave)
2 C. steamed broccoli, chopped into very small pieces, almost minced
1/2-1 C. shredded cheddar
1. Pound chicken breasts out flat (I used my rolling pin), then place on cookie sheet that's been sprayed with non-stick spray or line the cookie sheet with parchment paper.
2. Spread a thin layer of mashed potatoes on chicken breast, then sprinkle broccoli bits on, then add cheese on top.
1/4 tsp. salt
Tuesday, May 11, 2010
I found this amazing Cafe Rio Sweet Pork recipe with all the sides at Favorite Family Recipes. We tried it for our Mother's Day dinner and everyone LOVED it! My hubby told me several times with a huge smile that it was exactly like the real thing. Even my 2 year old said it was really good.
It's a little time consuming but worth it. You could make everything the day before and warm it up to serve and it would be fantastic. I personally liked the rice better the second day because it wasn't as sticky. The beans have a lot of juice so serve them with a slotted spoon. We used the Costco uncooked flour tortillas to serve everything in. It was great as a burrito or salad! Enjoy!
2 pounds pork (we use boneless pork roast)
3 cans Coke (36oz.) (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (medium spiciness)
1 c. brown sugar
1. Put the pork in a heavy duty ziploc bag to marinade. Add 1 ½ cans of coke (18oz.) and 1/4 c. of brown sugar. Marinade for a few hours or overnight.
2. 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) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
3. 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.
4. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
for the sauce (burritos):
1 small can diced chilies
1 7 oz. can Salsa Verde
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt
1 c. uncooked rice (long-grain, white 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
1. 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.
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
1. 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.
Monday, May 10, 2010
melt in your mouth dessert:
1/2 C. finely chopped walnuts
1 C. flour
1 C. melted butter or margarine
*Mix together in bowl, spread evenly into bottom of 9x13 pan pressing down with a fork. Bake at 350 degrees for 15 minutes. Allow to cool completely.
8 oz. cream cheese softened
1 C. cool whip
1 C. powdered sugar
* Beat until fluffy, spread evenly on top of crust.
2 small pkgs. instant coconut cream pudding
(if you don't like coconut, I'm assuming you could use another flavor)
*Mix as directed on box, spread onto 2nd layer. I then allow the pudding to set up for a few minutes in the fridge before adding the 4th layer, so they don't mix.
*Top with 1 C. cool whip, sprinkle with chopped nuts (optional). Chill in fridge for 4 hours, then grab a fork & let the melting in your mouth begin!
Saturday, May 8, 2010
chocolate chip whoopies:
4 T. unsalted butter at room temp.
4 T. shortening
1/2 C. brown sugar
1/2 C. sugar
2 large eggs
1/2 C. buttermilk
2 T. milk
1 tsp. baking soda
1 tsp. white vinegar
1/2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/4 C. flour
1 C. mini chocolate chips
1. Preheat oven to 350 degrees.
2. Beat together the butter, shortening, sugars until light and creamy.
3. Add the eggs & buttermilk, blend.
4. Add milk, baking soda, vinegar, vanilla in and blend, then add baking powder, salt & flour.
5. Stir in chocolate chips.
6. Drop by spoonfuls onto cookie sheet approx 2 inches apart. Bake for approx 11 minutes or until they begin to brown. Remove from oven let cool for 3 minutes then remove from cookie sheet onto cooling rack to cool completely.
*Makes approx 18 whoopie pies (36 cookies).
1 1/2 C. Marshmallow creme
1 1/4 C. shortening
1 C. powdered sugar
1 T. vanilla
1. Beat marshmallow creme & shortening until smooth and fluffy.
2. Add vanilla & powdered sugar and blend until fluffy.
3. Spoon onto flat side of cookie and top with another cookie.
4. Roll the edges in sprinkles if desired.
Monday, May 3, 2010
3. In another bowl, combine the cream cheese & sweetened condensed milk until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until blended.
6. Pour the mixture over the cookies and the bananas & then add another layer of cookies.