Meatballs for Swedish meatballs or spaghetti

1 lb ground beef
1/2 lb ground pork
3/4 c. dry bread crumbs
1/4 c milk
1 egg
1 small onion, finely chopped
1 1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp. pepper

Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 tsp salt, nutmeg & pepper. Shape mixture into 1 inch balls. (I use my cookie scoop and then shake several meatballs around in my wire col lander at a time to make them round.) I usually double the recipe and freeze them at this point.

Bake uncovered in a 350 degree oven for about 20 minutes (or approximately 30-35 minutes if frozen). Makes approximately 48 meatballs.

Serve with white gravy (recipe below) & mashed potatoes for Swedish meatballs or marinara sauce and spaghetti.


Sauce for Swedish meatballs:
3 Tbsp butter or margarine
3 Tbsp flour
3/4 c. water
1 c. half & half (or evaporated milk)
1 tsp instant beef bullion
1/2 tsp salt
snipped parsley

Melt butter in saucepan. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, half & half, bouillon, and 1/2 tsp salt. Heat to boiling stirring constantly. Boil & stir 1 minute. Pour gravy over meatballs; sprinkle with parsley.

Spaghetti Pie

About 4 c. (8 oz.) spaghetti, broken in halves, cooked, & drained
1/3 c. onion, finely chopped
2 garlic cloves, pressed
1 (15 oz.) container Ricotta cheese
3 oz (about 3/4 c.) freshly grated Parmesan cheese
1 egg, slightly beaten
3/4 tsp. salt
1/2 tsp Italian seasoning mix
1 c. (4 oz) mozzarella cheese
1 (26 oz) jar spaghetti sauce

Heat oven to 350. Spray casserole dish with oil. Cook pasta according to directions and drain well, but do not rinse. Place in a large mixing bowl. Spray a small skillet with vegetable oil. Chop onions, press garlic, and saute over medium heat for 1 minute. Add to pasta in bowl.

Grate mozzarella and Parmesan cheese. Add 1/2 cup Parmesan cheese, ricotta cheese, egg, salt, Italian seasoning mix & 1/2 cup mozzarella cheese to pasta mixture. Toss to combine ingredients. Press pasta mixture into casserole dish, forming a 1/2 inch rim around edge.

Spoon 2 cups pasta sauce into pasta shell. Spread to rim. Top with remaining mozzarella cheese. Bake, uncovered for 30 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Let stand 10 minutes. Cut into wedges. Serve with remaining sauce.

Kaylynn's Meatloaf

2 lb lean hamburger
2 eggs, slightly beaten
6 slices fresh bread, broken or cubed
1 cup milk
1/8 cup Worcestershire sauce
1 tsp. celery salt
1 tsp garlic or onion salt
1 onion, finely chopped
1 tsp. chopped fresh or 1/2 tsp. ground sage
2 tsp. extra-spicy Mrs. Dash or black pepper

Mix all ingredients. Mold into loaves. Bake 350 for about an hour (size changes time- 1 big verses 2 small) or arrange in a crock post and cook on high fro 4 hours. I sometimes freeze this in my loaf pans & then bake if from frozen for 1 1/2 to 2 hours.

Chicken Puffs

1 (8 oz.) pkg. cream cheese
1/4 c. softened butter or margarine
1/2 tsp garlic salt
1/4 tsp pepper
2 chicken breast, cooked and diced or shredded
2 can refrigerator crescent rolls
1/2 stick melted margarine or butter
~2 cups bread crumbs
1 pt. sour cream
1 can cream of chicken soup
1 can mushrooms (optional)
1 can water chestnuts (optional)

Cream together cream cheese, 1/4 cup soft butter, mushrooms or water chestnuts, garlic salt & pepper. Add chicken to creamed mixture. Separate crescent rolls. Place a spoonful of chicken filling in the middle of each roll and roll crescents until all sides are sealed. Dip each "puff" into melted butter and then roll in cornflakes. Bake at 350 for 20-25 minutes until golden brown.

Mix cream of chicken soup and sour cream in saucepan and heat. Add milk to thin if desired. Serve over chicken puffs. Serves 6-8

Breakfast Hashbrown Potato Casserole

1 doz. eggs
1 c. milk
1 tsp salt
1/3 cup chopped green onions (or less)
1/4 c. cooked and crumbled bacon (I used 3/4 lb ground sausage)
1/2 tsp. Tabasco sauce (or not)
2 c. grated cheese
6 c. (1 bag) shredded hash browns

Grease 9x13 inch pan. Mix eggs, milk, tabasco sauce & salt. Layer as follows: hash browns, egg mixture, cheese, bacon, then green onion. Bake 350 for 40 minutes.

Serve with Salsa

Baked French Toast Casserole

1 loaf French bread
8 large eggs
2 cups half & half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg (which I omit)
dash salt
Praline Topping, recipe follows
Maple syrup (we find it suffiently sweet without)

Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9x13 pan in two rows, overlapping the slices. In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in-between the slices. Cover with foil & refrigerate overnight.

Next day, preheat oven to 350 degrees F

Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with mpale syrup.

Praline topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg (which I omit)

Combine all ingredients in a medium bowl and blend well.

Poppy Seed Bread

4 slightly beaten eggs
1 yellow cake mix
1 small instant pudding mix
1 c. water
1/4 c. poppy seeds

Mix & pour into 2 med or 3 small greased loaf pans. Bake at 350 for 30-40 min.

Creamy White Chili

Ingredients:
1 lb chicken, cut into 1/2 in. cubes
1 med. onion, chopped
1 1/2 tsp garlic powder
1 tsp oil
2 (15) oz cans great northern beans, rinsed, & drained (or 1 1/3 cups dry, pre-soaked & cooked)
1 (14 oz) can chicken broth
2 (4oz) cans diced green chilis
1 tsp salt
1 tsp cumin
1/2 tsp pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream (or evaporated milk)

Directions:
Saute chicken, onion, & garlic in oil. Add beans, broth, chiles & seasoning. Bring to boil, reduce heat & simmer uncovered 30 min. Remove from heat; stir in sour cream & whipping cream. Serve immediately. I like to cook a lot of this & freeze it, adding the sour cream & cream before serving.

Lisa Leonard Designs Jewelry GUEST GIVEAWAY!!!!

Lisa Leonard Designs Jewelry GUEST GIVEAWAY!!!!

Kaylynn's low-fat carrot cake

1 3/4 c. sugar
1/4 c. oil
1/4 c. cornstarch
1/2 c. water
1 c. applesauce
2 c. flour
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. allspice
1 tsp. baking soda
3 c. grated carrots
1/2 c. raisins (optional)
1/2 c. chopped nuts (optional)

Mix all ingredients well and stir in raisins last. Bake in sprayed 9x13 inch pan at 350 for approximately 30 minutes. Cool and frost with low-fat cream cheese frosting.

Salsa (for canning)

5 lbs tomatoes (10 cups peeled, cored, chopped tomatoes)
2 lbs chile pepers (6 cups seeded, chopped chili peppers) I use anaheims
1 lb onions (4 cups chopped onions)
1 cup bottled lemon juice or 1 cup vinegar (5%)
3 tsp salt
1/2 tsp pepper

Yield 6-8 pints

Peel chile peppers if desired (I don't). Wash tomatoes and dip in boiling water for 30-60 seconds or until skins split. Dip in cold water, slip off skins & remove cores. Coarsely chop tomatoes (I drain the juice off my tomatoes and them measure them) and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to a boil, & simmer 10 minutes. Fill jars leaving 1/2 inch headspace. Adjust lids and pricess pints in boiling water canner for 20 minutes (1,000-6,000 ft).

You may use any mixture of mild & hot peppers. Use all mild peppers if you want a nice soup/chili base.

You can use spices and herbs of your choice. Salt and pepper may be eliminated.

Pumpkin White Chip Macadamia Bars

2 c flour
2 tsp cinnamon
1 tsp cloves
1 tsp baking soda
1 c butter (softened)
1/2 c sugar
1/2 c brown sugar
1 c solid pack pumpkin
1 egg
2 tsp vanilla
2 c white baking chips
2/3 c chopped macadamia nuts

In a small bowl, combine flour, cinnamon, cloves and baking soda. In a large mixing bowl, beat butter, sugar, and brown sugar until creamy. Beat in pumpkin, egg and vanilla until blended; gradually beat in flour mixture. Stir in 1 1/2 c white chips and nuts. Spread into greased 15 1/2 x 10 1/2-in jelly-roll pan. Bake at 350 for 18-22 min or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Place remaining chips in heavy-duty plastic bag. Microwave on medium-high for 45 sec; knead. Microwave at additional 10-sec intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over bars. Makes 4 dozen bars.

Chocolate Truffle Cookies

1 1/4 c butter or margarine, softened
2 1/4 c confectioners' sugar
1/3 c baking cocoa
1/4 c sour cream
1 T vanilla
2 1/4 c flour
2 c (12 oz) semisweet chocolate chips (this is where I use the Andes Mint pieces)
1/4 c chocolate sprinkles

In a mixing bowl, cream butter, sugar, and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate 1 hour. Roll into 1-in balls; dip in chocolate sprinkles. Place, sprinkled side up, 2 in apart on ungreased baking sheets. Bake at 325 for 10 min or until set. Cool 5 min before removing to a wire rack to cool completely. Makes about 5 1/2 dozen.

Simple Marinara Sauce

My friend Sarah just sent me this recipe. It's a great way to use up those extra zucchini and tomatoes.

1/2 cup extra-virgin olive oil

1 large onion, diced

5 garlic cloves, minced

2-3 small or 1 large zucchini

2 tbsp. each chopped fresh parsley and basil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes or 2 qts. fresh tomatoes, chopped

2 dried bay leaves

Sauté the onions and garlic in olive oil until soft, about 7 minutes. Add the zucchini and sauté for another 1-2 minutes. Add bay leaves. Add the tomato, salt pepper, and the parsley and basil. Let simmer for 1 - 1 1/2 hours. When finished simmering, remove bay leaves, and puree until smooth.

Can add carrots, celery, etc. as needed during simmering process.

Roasted Marinara Sauce

Use above proportions. Cut all vegetables in 1” pieces. Slice garlic. Place all on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Roast at 400°, stirring occasionally, about an hour or till very dark. Put in pot with rest of ingredients. Simmer till thick. Puree.

Roxanne's Tortellini Salad

7oz Box tortellini (9 oz fresh)
1 lb. fresh mushrooms, quartered
2- 14 oz cans artichoke hearts, quartered
Cherry tomatoes, cut in half
2 can med olives
1- 16 oz bottle Newmans or Bernsteins reduced fat Italian dressing

Cook tortellinis. Rinse with cold water. Add to all ingredients. Pour ½ bottle of dressing on top and refrigerate. (overnight is best, but it doesn’t matter) Pour remaining dressing on before serving.

Standard Pastry (Pie Crust)

8-9 inch one crust pie 10 inch one crust pie
1 c flour 1 1/3 c flour
½ t. salt ½ t. salt
1/3 cup plus 1 T shortening ½ c shortening
2 to 3 T. cold water 3 to 4 T. cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 tsp. water can be added if needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. With floured rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.

For one-crust pie: Trim overhanging edge or pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake 425 degrees in preheated oven.
For baked pie shell: Prick bottom and sides thoroughly with fork. Bake at 475 for 8-10 minutes in preheated oven.

For two-crust pie: Turn desired filling into pastry lined pie pan. Trim overhanging edge of pastry ½ inch from edge of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 203 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40 to 50 min. or until crust is brown. 425 degree preheated oven.

Snickerdoodles

3 cups all-purpose flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups granulated sugar
1 cup butter, softened
2 eggs
1/4 cup sugar
2 tsp. cinnamon

In a medium bowl, whisk together the flour, cream of tarter, baking soda and salt. Set aside. Using a mixer, cream the sugar and butter until light and fluffy. Add in eggs, Slowly add the flour mixture and mix until well blended.Mix together the 1/4 cup sugar and cinnamon. Shape in to 1 1/2 inch balls and roll in the cinnamon-sugar mixture. Place on a baking sheet and bake at 350 degrees for 10-12 minutes or until light and golden. You don't want to over bake these. This recipe makes about 3 dozen.

Shake & Make Ice Cream

1 Cup half & half
2 Tablespoons sugar
½ tsp vanilla or chocolate syrup

Mix. Place in pint size bag & seal. Fill gallon size baggie ½ full of crushed ice. Add 6 tablespoons rock salt. Place sealed quart sized bag with ice cream mixture in gallon baggie and seal. Shake the bag for 5 to 15 minutes.
When I make this I usually have a pair of gloves on hand for each kid. There seem to always be a couple of ice cream fatalities, so it's wise to get a couple of extras ready. Kids ages 7 and up seem to do really well. Younger ones always want a grown up to do theirs for them.

Citrus Zucchini Bread

This zucchini recipe is amazing. I love all the flavors. They go very well together.

3 eggs
3/4 c vegetable oil
1 1/2 c sugar
1 tsp powdered lemon peel
1/2 tsp orange extract
1/4 tsp vanilla
2 c grated zucchini
2 1/2 c flour
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 tsp soda
2 tsp baking powder
1/2 c chopped nuts

Beat eggs, oil, and sugar. Beat well. Add flavorings and zucchini. Beat well. Mix dry ingredients together. Stir into zucchini mixture. Add nuts and mix well. Bake in four small loaf pans at 350 degrees until inserted toothpick comes out clean (approx 30 minutes).

Creamy Chicken with Pasta and Broccoli

My entire family loves this recipe. Nick often fixes it when I'm teaching and there are rarely leftovers (this makes a lot, so that should tell you how much they like it).

1 lb uncooked spaghetti
1 lb broccoli florets
1 T margarine
1 lb chicken breast cut into strips
1/2 c chopped onions
1 (10.75 oz) can cream of chicken soup
2/3 c milk
2/3 c water
1 (3oz) pkg cream cheese, cubed and softened
3/4 c grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in teh broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.

2. Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes until chicken juices run clear and onions are tender.

3. In a bowl, whisk together the soup, milk, water, cream cheese, and Parmesan cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.

Great Grandma Millar's Waffles

Millar Waffles
1 c. flour
3 T sugar
½ tsp salt
2 tsp baking powder
1/3 c wheat germ
1 c. milk
1 egg
6 T cooking oil (or less)

Mix dry ingredients, add liquid ingredients and mix well.

Fruit sauce for waffles & pancakes
1 pkg. frozen berries
2 c cold water
2 tbsp cornstarch
½ c. sugar
½ packet Kool-aid

Combine cornstarch & cold water, whisk well. Heat to boiling, stirring constantly. Boil 1 minute. Add sugar & Kool-aid. Add frozen berries.

Chicken Cordon Bleu Casserole

Layer as follows in an 8x8 dish:
2 c chicken, cooked and cubed
2 c swiss cheese, shredded
2 c ham, diced
Mixture of 1 can cream of chicken soup and 1 c sour cream
Top with crushed ritz crackers combined with 1-2 T melted butter

Bake at 375 for 20-30 minutes until bubbly. Serve hot over cooked rice. (This recipe freezes well).

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 oz.) jars of spaghetti sauce
6 ounces of provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese

Directions:
1. Bring a large pot of boiling water to a boil. Add ziti pasta,and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees. Butter a 9X13 inch baking dish (or two 8x8 dishes). Kerri's note: there is no way this will fit in my 9x13 pans. I can do a 9x13 plus an 8x8. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 of the sauce mixture, 4 oz mozzarella, remaining ziti, remaining sauce. Top with 2 oz mozzarella and grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. Serves 8 or more (this recipe freezes well. I cook the pasta ½ of the recommended time if freezing).

Mini-pizzas

Let Rhodes rolls rise; flatten with your hand & top with spaghetti sauce & your choice of toppings. Bake at 350 approx. 15 minutes.

Potato/Carrot/Hamburger Stew

1 lb hamburger
Chopped onion
6-8 potatoes peeled & sliced
Carrots, peeled & sliced long
Cream of mushroom Soup

Place carrots over potatoes in pan. In bowl mix 1 can cream of mushroom soup with 1 can water. Mix with wire whisk. Pour over potatoes and add 1 quart water. Bring to a boil. Meanwhile, brown hamburger & onions. Add meat to soup. Turn heat to low and cook for 45 minutes. (This soup freezes well).

Zucchini, Carrot or Pumpkin Bread or Muffins

1/2 c applesauce
1/2 c vegetable oil
2 c sugar
3 eggs
2 c zucchini
3 tsp vanilla
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
3 c flour

Mix first 3 ingredients. Add remaining ingredients & mix well. Cook at 325 for about 1 hr or until the middle is done in 2 greased & floured bread pans. (or 3 small pans).

Variation #1: Substitute 1 16 oz can pumpkin for the zucchini. Omit vanilla and add 1/2 to 1 cup chocolate chips. Increase baking time to 1 hr 10 min.

Variation #2: Substitude grated, raw carrots for zuccini

Variation #3: Half the recipe and cook as muffins 350 degrees for 20-25 min.

Kati’s Bran Muffins

5 tsp baking soda
2 cups boiling water
1/2 cup shortening
1/2 cup applesauce
2 cups sugar
4 eggs
1 TB salt
1 qt milk (I just use reconstituted dry milk)
5 cups flour
2 cups bran flakes
4 cups all bran cereal
2 TB cinnamon
1/2 TB nutmeg

Method 1:
Dissolve soda in boiling water. Cream shortening, sugar and eggs. Combine salt, flour, cinnamon and nutmeg. Add flour mixture and milk alternately into shortening mixture until well blended. Blend in water and soda mixture. Stir in cereals. Let batter sit in fridge overnight to soften cereals. Bake at 375 for 15-17 minutes. Freeze in gallon ziploc bags. Makes 4-5 dozen muffins.

Method 2:
Combine boiling water & cereals.  Let sit 5 minutes.  Meanwhile, cream shortening & sugar.  Add eggs & buttermilk.  Add flour, baking soda, & salt.  Add cereal & water mix.  Add 1 1/2 c. nuts if desired.  Batter can be stored in the refrigerator for days. 

Creamy Chicken Noodle Soup

3 cans chicken broth
2 cups carrots, chopped
2 cups celery, chopped
1/2 onion, chopped
2 cans cream of chicken soup
1/4 cup milk
2 cups chicken, cooked and cubed
4 cups noodles (I used the homemade noodle recipe I have listed under noodles)
1 bay leaf
1/2 tsp. oregano
1/2 tsp. dried basil, crushed
1/4 tsp. pepper

Boil broth and veggies until cooked. (about 15-20 min or until tender) Add cream of chicken soup, milk and seasonings. Let simmer for about 15-20 minutes and then add noodles and chicken and continue to simmer for about 15-20 minutes more or until noodles and done. Keep on low until ready to serve

Homemade egg noodles
1 egg, beaten
1/2 tsp. salt
2 Tbsp. milk
1 cup sifted all-purpose flour
1/2 tsp. baking powder

Combine egg, salt, and milk. Add flour and baking powder. Form dough into a ball. Roll out dough. I try to roll it as thin as I can. Let stand for about 20 minutes. Then cut into 1/2 inch strips. (A pizza cutter works well.) Let dry for 1-2 hours. Drop into hot soup and cook for about 10-15 minutes.

Cinnamon Streusel Orange Muffins

Makes 12

2 c flour
3/4 c sugar
2 tsp baking powder
1/2 tsp salt
1/3 c vegetable oil
1/2 c orange juice
1/2 c buttermilk
1 tsp vanilla
2 eggs
3 T brown sugar
1 1/2 tsp cinnamon
1/4 c flour
1/4 c sugar
1 1/2 tsp cinnamon
2 T softened butter

1. Preheat over to 350 degrees. Grease a 12 cup muffin tin, or line with paper liners.

2. In a medium bowl, stir together 2 c flour, 3/4 c white sugar, baking powder, and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.

3. Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 tsp cinnamon; sprinkle about 1/2 tsp of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 c flour, 1/4 c white sugar, 1 1/2 tsp cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.

4. Bake for 20-22 minutes in the preheated over, until a toothpick inserted into the crown of the muffin comes out clean. Cool in the pan, over a wire rack.

Cinnamon rolls

1 c warm milk (110 degrees F)
2 eggs, room temperature
1/3 c melted margarine
4 1/2 c bread flour
1 tsp salt
1/2 c white sugar
2 1/2 tsp bread machine yeast
1 c brown sugar, packed
2 1/2 T cinnamon
1/3 c butter, softened
3oz cream cheese, softened
1/4 c butter, softened
1 1/2 c confectioners' sugar
1/2 tsp vanilla
1/8 tsp salt

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 c butter and sprinkle evenly with brown sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 c butter, confectioners' sugar, vanilla, and salt. Spread frosting on warm rolls before serving.

Cafe Rio Pork Salad

Sweet Pork
6 to 6 1/2 pounds pork shoulder butt roast
1 lb. carrots, peeled and cut in large chunks
Water

Place pork in crock pot with carrots and 1 inch water. Cover. Cook for 8-10 hours on low. Remove bones and fat and shred pork in crock pot and mix thoroughly with sauce. Cook on low for 2 more hours.

Sauce:(Remove the carrots from the crock pot and dump out remaining water.)
1 lb. cooked carrots from the pork roast
15 1/2 oz. jar of La Victoria medium salsa
3 cups unpacked brown sugar
3 cups Dr. Pepper or Mtn. Dew

Blend above ingredients in food processor or blender until smooth.

(This won't all fit in my blender so I blend everything except for the Dr. Pepper. Then I pour the mixture and Dr. Pepper into the crock pot and stir it all together.) This recipe makes enough to fill 3 quart size freezer bags. I use some & freeze some for later.

Cafe Rio Salad Dressing
1 1/3 cups sour cream
3/4 cups mayonnaise
1 bunch of cilantro
1/2-1 pkg. dry ranch dressing mix (My husband likes it better with a 1/2 pkg)
1 tomatillo
2 cloves of garlic
juice of one lime
1/2 to 1 whole jalapeno pepper (Start out with less then add more to taste, some peppers seem to be hotter then others, adding the seeds will also make it hotter. If it is too hot then all you will taste is the jalapeno!)

Mix all ingredients together in a blender. It makes a lot.

Cilantro-Lime Rice
3 cups cooked rice
1 tsp. lime zest, minced (from one small lime)
1-2 Tbsp. fresh lime juice
2-3 Tbsp. finely minced cilantro

Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm or cold.

To make the salad layer the following:
A tortilla with melted cheese on it
black beans
rice
romaine lettuce
pork
dressing
chopped up avocado
tortilla strips (Fresh Gourmet makes them as a salad topping. I usually find them in the produce section at the grocery store here)

Broccoli & Cauliflower Salad

Mix together:
1 head broccoli
1 head cauliflower
chopped cashews
1 pkg bacon, cooked and crumbled

sauce:
2 cups mayo
2 tblsp vinegar
1/3 c. sugar

mix together and pour over salad.

Best Pudding Salad

Lg. cook ‘n serve vanilla pudding
Lg. box Raspberry Jello
3 ¼ c. water
12 oz Cool Whip
Frozen Raspberries

Dissolve pudding in water and bring to a boil. Add Jell-O and put in bowl. Put in refrigerator until set. Whip with beaters and add Cool Whip. Whip together until mixed. Fold in berries and a little juice from berries. (Orange Jello & mandarin oranges can be used to replace the Raspberry Jello & raspberries)

Enchiladas Suisas

2 T butter
2/3 c chopped onion
2 T flour
1 1/2 c chicken broth
1 c chopped green chile peppers
1 clove garlic, minced
3/4 tsp salt1 dash ground cumin
12 flour tortillas
1 c shredded Monterey Jack Cheese
1 c shredded Cheddar cheese2 c cooked,
shredded chicken breast meat
1 c heavy cheam (I use regular milk)
1/4 c chopped green onion

1. Prepare salsa verde. Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat over to 350 degrees F.

2. Combine cheeses and keep 1/2 c aside for topping. Dip each tortilla in salsa verde (both sides). Place 2 heaping tablespoons of chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.

3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with cream/milk. Sprinkle with remaining 1/2 c cheese mixture and green onions.

4. Bake uncovered in preheated oven for 20 minutes. Serve immediately.

Variation: Last time I made these I didn't have green chiles, so I left them out and added 2 oz of cream cheese to the sauce. I also combined the chicken, cheese, and about half of the sauce and didn't bother to dip the tortillas. I poured the remaining sauce and milk over the tortillas before topping with cheese and onions. They still turned out perfectly moist and delicious.

Penne a la Betesy

1 lb extra large shrimp
3/4 lb penne pasta
butter
olive oil
1 small onion
2 cloves garlic
1/2 c white whine (or chicken broth)
8 oz tomato sauce1 c heavy cream (or evaporated milk)
fresh parsley
fresh basil
salt and paper

Cook the penne pasta until tender-firm, also known as al dente.Peel, devein, and rinse (under cool water) shrimp. Heat 1 T butter and oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook. Remove shrimp to a plate and let cool for a few minutes. Finely dice one small onion. Mince two cloves of garlic.In a large skillet heat 2 T butter and 2 T oil. Add the garlic and onion and saute, stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. (I added the shrimp whole. Why cut up good shrimp?) After the garlic and onions have cooked a bit add your white wine. Let the white evaporate for a few minutes, stirring occasionally.Next add tomato sauce. Stir well until combined. Add heavy cream. (I added 2 Tbst flour to the evaporated milke I used, to make the sauce a little thicker). Continue stirring. Turn heat down and simmer while you chop herbs. Add 1 T each parsley and basil.Add chopped shrimp and herbs to sauce. Stir. Add salt and pepper to taste. Finally, combine sauce with pasta and ENJOY!

Harley's Chicken Stroganoff

Ingredients:
4 bacon strips, diced (I used the already cooked picnic bacon found in the condiment isle)
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 medium onion, chopped
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1-1/2 cups chicken broth
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon paprika
Pepper to taste
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles
Additional paprika, optional

Directions:
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. (I melted a bit of butter in the pan since there were no drippings from the bacon) In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles. Sprinkle with paprika if desired. Yield: 4 – 6 servings.