Teresa's Blueberry French Toast

12 slices Texas toast cut into cubes
8 oz cream cheese cut into cubes
1 c. Fresh blueberries or 16 oz frozen blueberries (I added raspberries for the 4th of July)
12 eggs
2 c. Milk
1/2 c. Maple syrup

Spread half of bread cubes in a greased 9 x 13 pan.  Scatter cream cheese and berries over bread. Add remaining bread cubes.  Combine eggs, milk, and syrup. Mix well and pour over bread mixture.  Cover with foil and refrigerate a few hours or over night.

Preheat oven to 350 bake covered 30 min, remove foil and bake another 30 min or until set.

Serve with whipped cream.

This is from the Romney Cookbook.  She serves with buttermilk syrup.

1/2 c butter
1/2 c buttermilk
1 c sugar
1 t light corn syrup
1 t baking soda
1 t vanilla

Combine butter, buttermilk, sugar and corn syrup in saucepan and bring to a boil, stirring until butter is melted and sugar dissolved. Remove from heat and add baking soda and vanilla. Serve warm.

Easy Pumpkin Chocolate Chip Cookies

• 1(15 ounce) can solid pack pumpkin (NOT pumpkin pie filling)
• 1(18 ounce) box spice cake mix
• 1(12 ounce) package semi-sweet chocolate chips or 1 (12 ounce) package milk chocolate chips

• DIRECTIONS

  1. Pre-heat oven to 350 degrees. Mix together pumpkin and spice cake until well blended. Add chocolate chips to mix. Drop cookies on greased baking sheet. Bake for 15-18 minutes.
  2. From:
  3. http://www.food.com/recipe/easy-pumpkin-chocolate-chip-cookies-322204?ic1=obinsite

Cream Cheese Chicken Enchilada Stuffed Peppers

Cream Cheese Chicken Enchilada Stuffed Peppers

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 4 servings

Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce.

INGREDIENTS:

olive oil, for sauteing

1 pound boneless, skinless chicken breasts, cut in bite-sized pieces (or 2 + 1/2 - 3 cups cooked)

coarse salt and fresh black pepper

1 cup corn

1 cup cooked brown or white rice

1 packed cup finely chopped fresh spinach

2 heaping cups sharp cheddar cheese, shredded

4 - 5 bell peppers

Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 (14 ounce) can chicken broth

1 (11 ounce) can Ro-tel diced green chiles and tomatoes

4 ounces cream cheese

1/2 cup sour cream, plus more for serving

INSTRUCTIONS:

1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese.
3. In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
4. Turn heat down to low and mix in the Ro-tel. Add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce. (This is to prevent curdling.) Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm.
5. Preheat oven to 400 degrees F. Grease a large roasting pan.
6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
7. Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it.
8. Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.
9. Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.
10. Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cream-cheese-chicken-enchilada-stuffed-peppers/

Pumpkin Crisp

Pumpkin Crisp

Serving Size  : 15 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------



Mix together these ingredients and spread in a 9 X 13 ungreased pan

 29            ounces  Canned pumpkin

  4              large  eggs

  1                cup  evaporated milk

  1 1/2           cups  sugar

  1 1/2      teaspoons  cinnamon

  1           teaspoon  ginger

  1           teaspoon  vanilla

  1           teaspoon  nutmeg

Sprinkle with Allspice

 1                box  yellow cake mix

Add thick layer of cake mix across spread

Sprinkle with chopped nuts

 1                cup  chopped nuts

Pour melted butter over top

 1                cup  butter -- melted

Bake at 350 for 1 hour

Best served warm with vanilla ice cream or whipped cream

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 457 Calories; 24g Fat (46.9% calories from fat); 7g Protein; 56g Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 392mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 3 Other Carbohydrates.

CAFE RIO SWEET PORK {COPYCAT}

CAFE RIO SWEET PORK {COPYCAT}

 

SAVE PRINT

PREP TIME

15 mins

COOK TIME

4 hours

TOTAL TIME

4 hours 15 mins

 

3 simple steps to Cafe Rio Sweet Pork at home!

Author: Tiffany

Recipe type: Main Dish

Cuisine: Mexican

Serves: 4-6

INGREDIENTS

step 1

• 2 pounds pork (rib meat or loin)
• ¾ cup coke
• ¼ cup brown sugar

step 2

• 1 cup coke
• ¼ cup water
• ½ teaspoon garlic salt
• ¼ teaspoon onion salt
• ¼ teaspoon chili powder

step 3

• ¾ cup coke
• ¾ cup brown sugar
• ¼ teaspoon chili powder
• 1 4 ounce can diced green chiles
• 10 ounces mild red enchilada sauce

INSTRUCTIONS

1. Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.
2. Step 2: Add pork to slow cooker and discard marinade. Add coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Drain the slow cooker and shred pork with two forks.
3. Step 3: Blend coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook 30 minutes longer. Serve with rice if desired.

NOTES

*recipe adapted from Favorite Family Recipes

Courtesy of: http://lecremedelacrumb.com/2014/02/cafe-rio-sweet-pork-copycat-2.html

CREAMY TOMATILLO RANCH {CAFE RIO COPYCAT}

CREAMY TOMATILLO RANCH {CAFE RIO COPYCAT}

 

SAVE PRINT

PREP TIME

10 mins

TOTAL TIME

10 mins

 

Creamy ranch dressing seasoned with fresh cilantro, zesty lime and tomatillos! A Cafe Rio favorite you can whip up in minutes at home!

Author: Tiffany

Recipe type: Side Dish/Condiment

INGREDIENTS

• 1 package Hidden Valley Buttermilk Ranch Dressing Mix (dry)
• 1 cup buttermilk
• 1 cup mayo (I used reduced fat)
• ⅓ cup water
• 2 medium-sized tomatillos, husked and chopped
• ½ cup packed cilantro leaves, roughly chopped
• 1½ teaspoons minced garlic
• 1 small jalapeño, seeded and finely diced
• 1½ teaspoons lime juice

INSTRUCTIONS

1. Add all ingredients to your blender and pulse 2-3 minutes until smooth and creamy. Add extra water 1 tablespoon at a time if needed to reach desired consistency. Chill at least one hour before use and store in fridge in airtight container. **Makes about 2 cups**

Courtesy of:

http://lecremedelacrumb.com/2014/02/creamy-tomatillo-ranch-cafe-rio-copycat.html

Frieda's Dinner Rolls