Caren Garlock's Artichoke Dip

if you were there last New Years Eve... you've had this and been obsessed ever since!

8 oz. cream cheese

1 c. mayo

1 14 oz. water packed quartered artichoke hearts, DRAINED

1 small can chopped green chili's

4 oz. shredded parmesan cheese

In a bowl, smash with fork, cream cheese and mayo. Add artichoke hearts and green chilies and keep smashing.

Add parmesan cheese and mix in.

Put in a quiche dish or pie pan and bake at 350 degrees for 30 minutes. Serve with Tortilla chips. Mmmmmmm...

Cook's notes:

*I use 1/3 less fat one - sometimes called Neufchatel or something like that and can not tell any difference from making it with full fat cream cheese. The fat free one makes it gross!

*If you can only get whole artichoke hearts, it isn't the end of the world - it's just more work.

Caren Garlock's Killer Shish Kabob Marinade

Use about 1 1/2 lbs of flank steak or cut up sirloin per batch
3 T. oil (I used Canola)
1/4. c. soy sauce
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. ground ginger
2 tsp. brown sugar

Put it in a ziploc and mush it around a bit so as to dissolve sugar and mix
ingredients. Add the meat, and marinate it overnight, turning the bag over a
couple of times. I've marinated it for as little as 4 hours and it still tastes great.

C Lo's Strawberry Spinach Salad

2 bags of prewashed spinach

1 quart strawberries

1 8 oz. bag of slivered almonds (candied)

Candied Almonds

1 8 oz. bag of slivered almonds

¼ cup water

¾ cup white sugar

In a pan, combine sugar and water. Bring to a boil for 2 min. stirring constantly. Add almonds. Pour onto a greased cookie sheet. Bake at 350 degrees for 10-20 min. or until lightly golden.

Dressing

½ cup white sugar

¼ cup apple cider vinegar

1 tsp. paprika

1 tsp. Worcestershire sauce

½ cup vegetable oil

1 tbl. Poppy seeds

Mix all dressing ingredients together. Toss salad with dressing and almonds. Serve immediately. Enjoy!!!

C Lo's Creamy Crockpot Chicken

*this is super good over bowtie pasta!*

2-3 boneless, skinless frozen chicken breasts

8 oz. cream cheese

1 can cream of chicken soup

1 package dry Italian salad dressing mix

1 can chicken broth

Place all ingredients in crock pot and simmer on low all day (8-10 hours). Shred or chunk chicken about an hour before serving; continue to simmer. Serve over rice, mashed potatoes, noodles, or toasted French bread. Make a big pot and freeze it for several dinners.

Gingered Apple-Cranberry Pie

Ingredients:

Pastry for a 9-inch double-crust pie

5 large tart apples (I used Granny Smith) peeled, cored, and thinly sliced lengthwise

1/3 cup crystallized ginger, finely chopped

1 cup fresh cranberries, coarsely chopped

Finely grated zest of 1 lemon

3 tablespoons. all-purpose plain flour

1 cup granulated sugar

¼ teaspoon salt

¼ teaspoon ground allspice

3 tablespoons unsalted butter, cut into smalls bits

2-3 tablespoons heavy (double) cream

1-2 tablespoons demerara sugar or raw sugar (I used baking sugar)

Directions:

- Preheat oven to 425°F (220°C).

- On lightly floured surface, roll out the larger pastry portion into an 11-inch round. Fit carefully into a 9-inch pie pan. Trim the pastry so there is about 1 inch overhang. Fold the overhand under and press it down against the pan rim. Roll out the remaining pastry dough into a 10-inch round for the top crust. Set the prepared pie pan and top crust aside.

- In a large bowl combine the apples, ginger, cranberries and lemon zest. In a small bowl toss together the flour, granulated sugar, salt and allspice. Add to the bowl of fruit and toss well. Arrange the fruit in the prepared pan, pilling it high in the center. Dot with the butter (I left this out). Brush the pastry rim with water and lay the top crust over the fruit. Press down around the rim, then trim and flute or leave a plain edge. Make 2 or 3 slits in the top.

- Press together the pastry scraps and roll out 1/8 inch thick. Cut out leaf and berry shapes and use to decorate the pie. Brush the top with cream where you wish to place decorations. Press the leaves and berries in place. Lightly brush the crust, including the decorations, with cream. Sprinkle with the demerara or raw sugar.

- Cover the edge with foil to prevent from over browning. Bake for 15 minutes. Reduce heat to 350°F (180°C) and continue baking until the crust is golden and the fruit is tender when pierced through one of the slits, 50-55 minutes longer.

- Transfer to a rack to cool. Serve slightly warm or at room temperature. Accompany with whipped cream.

Serves 8-10

Fruit Gobbler

I found this in the November Family Fun Magazine last year and thought it was so cute and would be fun to try. I'm thinking of attempting it this year....we'll see.

RECIPE INGREDIENTS:
Bosc pear (head)
Melon (body)
Cheese (beak and tail feathers)
Red pepper (snood, feet and side feathers)
Raisins (eyes)
Grapes (tail feathers)
Bamboo skewers
Toothpicks

1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown. 2. Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the head with sections of toothpick. 3. Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpicks.

Bean 'n' Bacon Dip

4-5 cans of Bean and Bacon
8 oz. Velveeta
1 can diced green chilies (or jalapenos..depends on how spicy you like it)
1 can of water

Mix all of the ingredients together in a pot on the stove until melted and heated through.

Whipped Sweet Potato Bake

6 medium sweet potatoes
½ cup packed brown sugar
½ cup half and half
¼ cup butter
1 ½ cups miniature marshmallows

Peel and cook potatoes in boiling water until tender; drain. Add brown sugar, half and half, and butter. Whip with an electric mixer on medium speed until fluffy. Place in a lightly greased 2 ½ quart baking dish.

Smooth top of sweet potato mixture; place marshmallows uniformly over the top, covering completely. Bake uncovered at 400 degrees for about 10-12 minutes or until marshmallows are golden brown. Let stand 10 min. before serving. Makes 10-12 servings.

Tortilla Soup

1 lb bacon

2 cloves garlic, finely chopped

1 large onion, diced

12 cups chicken broth

28 oz can diced tomatoes

4 carrots, diced

4 potatoes, diced

1 tbsp salt

1 tsp pepper

 In a skillet fry bacon until golden brown. Reserve drippings. Chop bacon slices to be used as a condiment for the soup. Use just enough of the bacon drippings to sauté the garlic and onion until soft. Transfer to a soup pot. Add all remaining ingredients. Bring to a boil and reduce heat. Simmer for about 30 minutes or until carrots and potatoes are tender.

Roasted Garlic

an amazing addition to just about anything! throw it in your mashed potatoes for an instant yum factor!

6 heads garlic
1.4 cup extra virgin olive oil
2 tbsp oil

Preheat oven to 400. Remove any loose skin form the garlic heads and cut a 1/4 inch slice off the tops, exposing the tips of the cloves. Set the garlic heads cut aside up on a sheet of aluminum foil and sprinkle with the olive oil and salt. Wrap the heads in the foil and roast until tender, about 45 minutes. Let cool before peeling.

White Chili

1 package (1-1.2 lbs) ground turkey

1 can corn- drained

2 cans white beans- drained

1 jar chili verde salsa

1 chopped onion

6 cloves garlic chopped

2 tbsp cumin

1/3 cup sour cream

1 can chicken or beef broth

Sautee onions and garlic in a little oil till onions are soft. Add cumin and heat on med heat for 3 minutes. Add ground turkey, sautee till cooked. Add corn, beans, broth, salsa, and stir. Simmer on med heat for 5-10 minutes or heated through. Add sour cream and stir in completely.

Serve with grated cheese and olives if desired.

Italian Style Mac and Cheese

1 lb ziti, penne, or any other short pasta

1 lb italian sweet sausage, casings removed

2 tbsp extra virgin olive oil

1 tbsp butter

3 or 4 garlic cloves chopped

12 mushrooms sliced

2 tbsp flour

1 cup chicken stock

1 cup heavy cream

1 ten ounce sack Italian 4 cheese blend

1/2 cup Parmesan cheese

Cook pasta per directions on package.

In a non stick pan, brown and crumble sausauge. Drain crumbles on paper towel lined plate. Set aside. Return pan to heat, add oil, butter, garlic, and mushrooms. Season liberally with salt and pepper. Saute 3-5 minutes till mushrooms are golden.

Preheat broiler to high.

To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble , then stir in 2 cups of the 4 cheese blend. When cheese is melted and comes to a bubble, remove from heat. Combine cheese sauce, sausage, and pasta and transfer to a baking dish. Sprinkle remaining 4 cheese blend and parmesan on top. Broil till brown and bubbly. 

Pain Perdu

Quite possibly the most delicious thing you'll ever eat for breakfast (or lunch, or dinner!)2 eggs 
1 cup sugar 
1 tablespoon cornstarch dissolved in a splash of water 
1 cup whole milk 
1/2 teaspoon freshly grated nutmeg 
8 slices stale white bread or 6 slices thick cut stale bread 
Butter, for griddle pan 
Warm maple syrup, powdered sugar, cinnamon sugar and/or fresh berries for topping 
Three Berry Compote, recipe follows

Preheat nonstick griddle or skillet over medium heat. Beat eggs very well, add sugar and beat again. Add cornstarch in water and beat that in, then add milk and nutmeg. Coat bread thoroughly in egg-milk mixture. Lightly butter hot pan with butter nested in paper towels. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time. Serve hot with your favorite toppings or Three Berry Compote

Three Berry Compote: 
1/2 cup sugar 
1 lemon, juiced 
1/2 cup water 
1 pint strawberries, sliced 
1 cup raspberries 
1 cup blackberries 
1/4 cup maple syrup or honey

Combine sugar, lemon and water in a small sauce pot. Over moderate heat, dissolve sugar into water. Stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. Reduce heat and simmer 7 or 8 minutes. Remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. Thicken syrup 5 minutes and pour over fruit. Serve with French toast, pancakes or waffles.
I like putting this on top, before the berries or any fresh fruit.Devonshire CreamCream in bowl with electric mixer-1 8 oz block cream cheese1 tsp vanilla1/4 cup sugar1/4 cup sour cream1/4 cup light cream or half and half (I've also used milk which works just fine!)

Pumpkin Gooey Butter Cake

Cake:  1 (18 1/4-ounce) package yellow cake mix  1 egg  8 tablespoons butter, melted 

 Filling:  1 (8-ounce) package cream cheese, softened  1 (15-ounce) can pumpkin  3 eggs  1 teaspoon vanilla  8 tablespoons butter, melted  1 (16-ounce) box powdered sugar  1 teaspoon cinnamon  1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Check this out...

I found the cutest blog with great ideas.

Bakerella

Creamed Spinach

Tried this one last night and got rave reviews!

Ingredients

2 pounds fresh spinach, washed and tough stems removed or 10 oz. box of frozen, chopped spinach
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream
1/4 cup grated parmesean cheese

Directions

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. (Or follow package directions for frozen spinach). Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Add the parmesean cheese. Remove from the heat and serve immediately.

It's Emeril's recipe but I added some cheese to it -- so I'll call it mine!

Taco Soup (crock pot)

3-4 chicken breasts (*Note: I put mine in frozen)
1 can black beans
1 can kidney beans
1 can pinto beans
2 cans corn
1 can Mexican seasoned stewed tomatoes
1 can tomato sauce
1 can diced green chillis
1 pkg taco seasoning
1 pkg hidden valley ranch dressing

Dump all the ingredients together in the crock pot. No extra water needed. Cook on low for 6 hours or high for 4. Remove chicken and shred. Put the shredded chicken back into the pot. Stir and serve.

Serve with sour cream, corn chips, cilantro, and avocado (optional)

So easy and it's yummy.

Sloppy Joes

These are pretty amazing and easy!

2 tbsp vegetable oil

2 onions, roughly chopped

2 ½ lbs ground beef (85% lean)

2 tbsp tomato paste

2/3 cup smokey bbq sauce

½ cup ketchup

¼ cup Worcestershire sauce

¼ cup soy sauce

4 dashes Tabasco sauce

Freshly ground pepper

8 to 12  potato rolls

 

Preheat oven to 300 degrees Fahrenheit.

 Heat the oil in a large skillet over medium heat.  Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes.  Add the beef and cool, stirring, and breaking up the meat, until it is finely crumbled, the liquid boils off, and the meat begins to brown, about 10 minutes.  Stir in the tomato paste and keep stirring until all the meat is coated.  Add the barbecue sauce, ketchup, Worchestershire, soy sauce, Tabasco, and pepper, and bring to a boil.  Cook until the sauce is slightly thickened, 4 to 5 minutes.  You can make the sloppy joe up to 2 days in advance and reheat it over low heat or in the microwave.

 Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes.

 Serve the sloppy joes hot with the warmed rolls.

                 

S'more Brownies Recipe

This looks so yummy. We need to try this recipe from Food Network out.

Ingredients

Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Brownie:

• 8 tablespoons (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 large cold eggs
• 1 cup all-purpose flour

Topping:

• 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Curried Shrimp

I love curry and so does my husband. I take no credit for this recipe, but I did find it at MarthaStewart.com. And I don't know about you, but I love to see a photo of what it should look like. Made it last night and I loved it.

Ingredients

Serves 4

• 2 oranges
• 1 pound large shrimp, tails on, peeled and deveined
• 1 tablespoon hot curry powder
• 1/4 teaspoon coarse salt, plus more to taste
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 2 tablespoons olive oil
• 1 small onion, cut into 1/4-inch dice
• 2 stalks celery, strings removed, cut into 1/4-inch dice
• 1 teaspoon dried oregano
• 1 cup tomato juice
• 1/2 cup heavy cream or yogurt
• Sprigs fresh oregano, for garnish

Directions

1. Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.
2. In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
3. Heat 1 tablespoon olive oil in a large saute pan over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.
4. Heat remaining tablespoon oil. Add onion, celery, oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.
5. Return the shrimp to saute pan, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Garnish with fresh oregano, and serve.

Happy Eating, Eva

Cheesy Potatoes

1 stick butter
1 bag Ore Ida hash browns
1 can cream of chicken soup
4 cups shredded cheddar cheese
1 pint sour cream
1 large onion chopped
salt and pepper

Preheat oven to 350 degrees. Combine all ingredients except hash browns in pot, reserving 2 cups of the cheese. When all is combined and melted together, mix with hashbrowns in pan. Sprinkle with remaining cheese. Bake 45 minutes or until browned on top and heated through.

"Bomb" Turkey Meatloaf

*nicknamed by Emilie and Steph Lee*

3/4 cup ketchup
2 lbs ground turkey
1 1/2 cup chopped onion
2 whole wheat bread pieces torn into small pieces
1 cup grated cheddar cheese
1 chopped dill pickle
1 tbsp Worcestershire sauce
1 lg beaten egg
3 garlic cloves, minced
2 tsp dry mustard powder
1 tsp garlic salt
1/2 tsp pepper

Preheat oven to 350. Mix 1/2 cup ketchup and all ingredients in bowl. Put in cupcake tins mounded. Brush remaining ketchup on top. 45 minuted or until thermometer reads 170 degrees

Lawry's Creamed Corn

3 Cans corn- drained
3/4 cup heavy whipping cream
1/2 tbsp flour
2 tbsp sugar
1/4 tsp salt
1/4 stick unsalted butter

Melt butter in saucepan, add flour stir till combined. Add cream and salt. When thickened, add corn and sugar.

Souplantation's Joan's Broccoli Madness Salad

*this IS the amazing recipe for their super yummy broccoli salad*

6-8 servings
1 bunch uncooked broccoli, cut into florets
1/2 cup cooked bacon crumbles
1/2 cup cashews
1/3 cup raisins
1/4 cup red onion

dressing
1 cup mayonaise
1/3 cup sugar
2 tbsp apple cider vinegar

Toss altogether

Kahlua Bundt Cake

*this is one of the BEST cakes I have ever had!*

1 box Devil's food cake mix
1 small box instant chocolate pudding
4 eggs
3/4 cup oil
1/2 cup sugar
3/4 cup Kahlua
8 oz sour cream
8 oz chocolate chips

Topping: melted together in pan
1 stick butter
1/2 cup Kahlua
1/4 cup sugar
1/4 cup chocolate chips

Mix first 6 ingredients together for 5 minutes. Stir in sour cream and chocolate chips with wooden spoon. Bake at 350 for 50-60 minutes in a very well greased Bundt pan. While warm, punch holes in top and pour topping into holes. Cool in pan.

Chicken Spinach and Poppy Seed Salad

1 head romaine chopped
1 bag spinach
1/2 red onion quartered and sliced
1 lb swiss cheese grated
1 lb cooked bacon cut into 1 inch pieces
2-3 cooked chicken breasts cooked and shredded
1/2 cup candied almonds (1/2 cup sugar melted with 1/2 cup almonds stirred in then spread and cooled on wax paper- then broken up)

Dressing:
1 cup sugar
2 tsp dry mustard
2 tsp salt
2/3 cup red wine vinegar
1 cup oil
3 tbs poppy seeds

Blend till smooth

Combine all ingredients together, dress before serving

Bow-ties with Peas and Ham

*kids love this and it's so pretty with the pink, green, and white colors (great for a shower!)*

1 lb box farfalle or bow-tie pasta
3 tbsp butter
1 diced onion
2 cups (10 ounces) frozen peas
1 cup half and half
1/2 lb cooked ham cut in strips or squares (you can use luncheon meat)
Parmesan for grating
salt and pepper

Boil pasta till al dente. Drain pasta and return to pot. Heat butter in saucepan over med heat, add onion and cook until soft, 3-4 minutes. Add frozen peas and half and half. Season with salt and pepper. Simmer until thickened, 3-4 minutes. Add ham to sauce, cook until heated through. Toss sauce with pasta, serve with grated Parmesan.

Cranberry Chicken

super easy and tasty for only four ingredients!

3-4 chicken breasts cut into tenders or pounded flat
1 packet onion soup
1 can whole cranberries
1 cup French dressing

Preheat oven to 350 degrees. Mix all ingredients and pour over chicken in glass pan. Cook about 35-45 minutes or until chicken is done. Serve over rice.

Blueberry French Toast

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 15 Hours
Servings: 12 - 16

1 lb. loaf Italian bread, cut into 1 inch cubes
1 8oz. pkg. cream cheese, diced small
1-2 c. fresh blueberries
12 eggs
2 c. milk
1/2 c. maple syrup (or any kind)

Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F.
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.

~ Buttermilk Syrup ~

Use this syrup to pour over the individual pieces of Blueberry French Toast. It's absolutely sinful.

1 ½ c. white sugar
¾ c. buttermilk
½ c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. It may be frothy on top and that makes it even better.

Cafe Rio Pork Salad

There are 3 parts to this recipe.

~ Creamy Tomatillo Salad Dressing ~

3 fresh tomatillos, cut into quarters 1 c. fresh cilantro (about one bunch)
juice of half a lime 5 stalks green onions with ends
½ c. buttermilk 2 cloves crushed garlic
½ c. mayonnaise ½ - ¾ tsp. salt
½ c. sour cream ¼ tsp. crushed red pepper
1 pkg. Dry Ranch Buttermilk Dressing Mix 4 tsp. sugar or other sweetener

Place all ingredients in a blender. Combine well and refrigerate one hour.


~ Easy Cilantro Rice ~

6 c. just cooked rice, hot
1 bunch fresh cilantro
2 – 3 cloves garlic
½ sweet yellow onion (Maui, Vidalia or Walla Walla)
salt and fresh ground pepper to taste

While rice is cooking, prepare the rest of the ingredients as follows:
Remove stems from cilantro, roughly chop then put into a food processor with garlic and onion. Process until everything is finely chopped. When rice is cooked and still very hot, combine with cilantro mixture, and salt and pepper to taste. At this point you can let sit covered for 5 – 10 minutes to blend flavors then serve, or bake at 350 F for 20-25 minutes and then serve. Either way is good. I prefer to cook rice in a rice cooker and when the rice is done, I stir in the cilantro mixture and leave the lid slightly propped open for 10 minutes. The rice takes on a greenish hue that looks pretty. This dish goes well with Mexican dishes as a substitute for Spanish Rice. Serves 6 – 8.

~ Shredded Pork ~

Pork roast/tenderloin

2 c. fresh salsa
1 c. Brown sugar

Put all items in slow cooker for 8 hours on low. Shred.

Serve individually on plate in this order: Rice, Pork, Black Beans (opt.), Lettuce, Cilantro, Guacamole (opt.), tomatoes (opt.), Dressing

CPK Spinach Artichoke Dip

This recipe makes a lot. Good for large or small groups. I've also frozen leftovers and reheated it and it's delicious. The best way to make this is to prepare all ingredients in small bowls/containers beforehand. It's a lot of work, but definitely worth it.

¼ c. olive oil
2 T. unsalted butter
¾ c. diced white or yellow onion, cut into 1/8-inch dice
1 ½ T. minced garlic
½ c. cup all-purpose flour
1 ½ c. chicken stock/broth (I get the boxed kind)
1 ½ c. heavy cream
¾ c. freshly grated Parmesan cheese
2 T. dehydrated chicken stock base or crumbled bouillon cubes
1 ½ T. freshly squeezed lemon juice
1 t. sugar
¾ c. sour cream
12 oz. chopped frozen spinach, defrosted, drained, & wrung out by hand
1 can artichoke hearts, drained and coarsely chopped (14 oz. can)
1 c. finely shredded Monterey Jack cheese
¾ t. Tabasco Sauce

In a large saucepan, warm the olive oil & butter together over medium heat. When butter has melted, add onion & cook, stirring occasionally, until wilted, 3 - 4 minutes. Stir in the garlic & cook 2 - 3 minutes longer, stirring frequently & stopping before the onion & garlic brown.

Sprinkle the flour & continue cooking, stirring continuously, until the mixture turns a golden-blond color, 5-10 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the parmesan, chicken base or bouillon cubes, lemon juice, & sugar, & stir until thoroughly blended.

Using a whisk, add the sour cream, spinach, artichoke hearts, Monterey Jack cheese & Tabasco sauce, & stir until the ingredients are thoroughly combined & the cheese has melted. Transfer to a warm serving bowl & serve immediately, accompanied by blue & white corn tortilla chips. Can also be served with warm foccacia bread or pita bread or pita chips.

Southwestern Prime Rib Chopped Salad

*this recipe is to serve about ten people as a main dish salad. You can scale it down to whatever you need*

2-3 lbs steak or prime rib cooked and chopped into bite size squares (Bill Bailey's Santa Rosa meat is what I use and you can find it at Costco or Albertsons. If you buy your own meat, rub it with Lawry's Seasoned Pepper before cooking to get a nice flavorful coating)
4 heads Romaine lettuce chopped
1 can black beans rinsed and drained
1 can corn drained
1 bunch cilantro chopped
1 purple onion diced
4 Roma tomatoes or 2 med tomatoes
1 block Pepper Jack cheese cut into cubes
2 small bell peppers (I like red, orange, or yellow for color and sweetness)
Lawry's Seasoned Pepper blend (a few good shakes into the salad)
Crushed tortilla chips (or if you have time, thinly sliced corn tortilla strips deep fried)

Dressing: 2 parts Ranch to 1 part BBQ sauce (I've tried a number of types of BBQ over the years, they are ALL good!)

Combine all and top with tortilla chips and dressing right before serving.

Lemon Chicken

Ingredients

• 1 (3 pound) whole chicken (you can use breasts w/bones too)
  
• 2 lemons
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried sage (you can substitute marjoram)
  
• 2 tablespoons olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut 1 lemon in half. Stuff the cavity of the bird with half a lemon and rub the skin with the olive oil. Then cover the opening of the bird with the other lemon half. (Note: if you use breasts, slice one lemon and place the slices under each breast) Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage (I like to rub it in the skin).
3. Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

If you want really juicy flavorful chicken try this....

1 hour to 5 hrs prior to cooking. Soak chicken in a brine. 1/2 cup kosher salt dissolved in warm water (2 quarts). Then put in fridge. Rinse w/ cold water and pat dry. If you have time return bird to the fridge and let it air dry for 1 hour or overnight before roasting.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Killer Garlic Mashed Potatoes

2 lbs potatoes cubed and cooked till fork tender
1/2 stick butter
1/4 cup Romano cheese
1 tsp salt
1 tsp oregano
8 cloves roasted garlic (full bulb drizzled with olive oil wrapped in foil @ 400 degrees for 30-35 minutes)

Combine all in pot and mash. Add a shot or two of milk if you like your potatoes more wet.

Spring Salad

1 package spring mix
1 cup feta cheese
2/3 cup craisins
1 green apple diced
sugared pecans (1 1/2 cups sugar melted with 1 cup pecans)

Dressing: 1 cup oil, 3/4 cup sugar, 1/2 cup red wine vinegar, 1/4 Tbsp pepper, 2 cloves garlic, 1/2 tsp salt, 1/2 tsp pepper (blend in blender till combined)

Quick Peach Cobbler

1 stick butter
1 cup flour
1 cup sugar
1 tsp baking powder
1 cup milk
2 cans peaches with syrup
cinnamon

Preheat oven to 350 degrees. Melt butter, pour in pan. Mix flour, sugar, and baking powder. Add milk then stir. Pour into pan. Pour 2 cans of peaches with syrup on top. Sprinkle cinnamon on top. Bake for 1 hour or until golden on top.

Hummus

4 large garlic cloves
1 16-19 oz can garbanzos
1/3 cup tahini
2 tbsp lemon juice
2 tbsp olive oil
3 tsp cumin
3 tbsp juice from garbanzo can or water

Pulse in food processor till smooth.

Jenna's Fumi Salad

1 head cabbage finely chopped
4 green onions chopped
4 tbsp butter
8 tbsp sliced almonds
8tbsp sesame seeds
2 pkgs crushed ramen (noodles only)

Dressing: 4 Tbsp sugar, 1 cup vegetable oil, 1 1/2 tsp salt, 1 tsp pepper, 6 tbsp rice vinegar- well combined together

Brown almonds and seeds in butter and cool. Mix cabbage and onions in bowl. Before serving add almonds, sesame seeds, noodles, and dressing.

Evon D's Famous Banana Pudding

1 box Nilla Wafers
10 sliced bananas
1 can sweetened condensed milk
1 8oz cream cheese softened
2 8 oz cool whips
1 lg box instant vanilla pudding
3 cups milk

Mix pudding and milk with blender. Add cream cheese, condensed milk, and one cool whip. Layer pudding, cookies, and bananas in alternating layers. Top with cool whip and chill.

Coconut Cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Magnolia Bakery Vanilla Cupcakes

• CUPCAKES:

• 1 1/2 cups self-rising flour

• 1 1/4 cups all-purpose flour

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups sugar

• 4 large eggs, at room temperature

• 1 cup milk

• 1 teaspoon vanilla extract

• ICING:

• Vanilla Buttercream (recipe follows) or Chocolate Buttercream

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers.

3. In a small bowl, combine the flours. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

• 1 cup (2 sticks) unsalted butter, softened

• 6 to 8 cups confectioners’ sugar

• 1/2 cup milk

• 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

Cheese Dip

1 box Velveeta- cubed
2 cans Rotel tomatoes
2 cans Chili con Carne (no beans or beans depending on preference)

Put all in Crockpot on low. Stir periodically. About 3-4 hours.
Serve with chips or bread

Oatmeal Toffee Cookies

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 2 eggs
• 2 cups packed light brown sugar
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking oats
• 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
• 1 cup MOUNDS Sweetened Coconut Flakes(optional)

Directions:
1. Heat oven to 375°F. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.

2. Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. About 4 dozen cookies