Betty's Date Cookies

Combine in saucepan over heat until sugar disolved:

2 cups chopped dates

1 cup sugar

1 square butter

1 cup chopped nuts (walnuts or optional)

Add 1 egg beaten with a fork and stir continuously. Stir in 1 tsp vanilla and take off heat. Slightly cool 5-10 min until not boiling. Stir in 2 cups rice crispies. Drop spoonful in coconut and roll.

Tips-

*If chopping dates – use spray oil on a knife.

 * Spray oil on a cookie scoop

Zucchini Bread

3 Large Eggs
1 Cup Brown Sugar
1 Cup Sugar
1 Tablespoon vanilla
1 Heaping Tablespoon Cinnamon
1 tsp salt
1 tsp soda
1 tsp baking powder
3 Cups flour
1 Cup Oil
2 Cups packed zucchini

Spinkle Cinnamon Sugar on top. Makes 2 loaves.

Bake at 350 for 1 hour in greased pans.

Make sure to beat the eggs and sugar for 5 minutes.

Perfect Pork Tenderloin

DIRECTIONS

1. 
   
2. Determine theweight of roast from the meat wrapper. Weight will determine how long to cook the roast.
3. Preheat oven to 500 degrees.  Season meat as desired (salt at least).  Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
4. Bake EXACTLY 5 1/2 minutes PER POUND. 
5. NOTE:.
6. IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF 
7. Turn oven OFF and DO NOT open oven door for 45 to 1 hour. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes.
8. After resting 10 minutes, the roast should reach a safe 145-150 degrees.

for a better bark all around the roast place on top of a cooling rack after seasoning. Place the rack over a jellyroll pan and continue cooking as directed.

1. 
   

Natalie's Creamy Hot Cocoa Mix

1 cup powdered sugar

1/2 cup unsweetened cocoa powder

1/2 cup non-dairy creamer

1/4 t salt

3/4 cup instant nonfat milk powder

1 cup miniature marshmallows, if desired

Sift sugar, cocoa, non dairy creamer and salt into a large bowl. Stir in milk powder and marshmallows. Pour into a 1 quart container and use within six months.

*Makes about 4 cups of hot cocoa mix. 

Beth's Honey Lime Chicken Enchiladas

Marinade:
6 T honey
5 T lime juice
1 T chili powder
1/2 t garlic powder

Enchiladas:
1 lb cooked and shredded (boil 4 chicken breasts or use rotisserie)
8-10 flour tortillas
1 lb Monterrey Jack cheese, shredded
16 oz green enchilada sauce
1 C heavy cream

Directions:
Whisk the first four ingredients and toss with shredded chicken in a zip-loc bag. Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.

Pour about 1/2 cup enchilada sauce on bottom of 9X13 baking pan. Fill the tortillas with chicken (saving leftover marinade) and shredded cheese (save about 1 cup of cheese to sprinkle on top of enchiladas). Put rolled tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese.

Bake 350 degrees for 30 minutes until brown and crispy on top.

Grandma Audrey's Copycat Summer Slush

3 c. Sugar

6 c. Water
12 oz orange juice concentrate
42 oz pineapple juice
1 can of crushed pineapple
2 jars maraschino cherries (halved)
1 tablespoon lemon juice

Bring water to medium heat. Stir in sugar to dissolve. While warm add orange juice concentrate and stir to melt. Add pineapple juice, pineapple, cherries (a little juice too) and lemon juice.  Freeze in large container, stir every few hours until it is frozen enough so the fruit won't settle to the bottom.

Serve frozen with sprite.

Can add mashed bananas.

I remember drinking slush at Grandma Audrey's bar on hot summer afternoons, drinking this brings back lots of fun memories for me. Happy Summer!

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

Banana foster

Banana Topping

1/2

cup butter

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1/2

cup maple syrup

1/4

to 1/2 teaspoon rum extract, if desired

4

firm ripe medium bananas, cut into 1/2-inch slices

1/2

cup chopped toasted pecans or walnuts, if desired

• In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
• 3Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
• 4To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes. Garnish with chopped nuts, and serve immediately.

Courtesy of: http://www.bettycrocker.com/recipes/bananas-foster-pancakes/683d5c97-912b-40eb-8082-d69bc975a594

Natalie's Quick Waffles

1 3/4 cups whole wheat flour
2 T sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 3/4 milk
1/2 cup canola oil
1 tsp vanilla

* if you double only 2 tsp baking powder and don't double oil
* Let wheat flour and moisture sponge.

Chicken Marsala on Spiralized Zucchini

Ingredients
4 Large Chicken Breasts
1 bottle Marsala Cooking Wine
2 tbsp butter
2 tbsp olive oil
1 cup sliced mushrooms (I use the whole package)
2-5 tbs Heavy cream
Flour
Salt
Black Pepper
Oregano

4-8 Zucchinis

Directions
Mix the flour, salt, pepper, and oregano into a large bowl.  Cut the chicken into ~2x2 chunks (You can also just do the whole breast, but I prefer to trim and slice up the chicken to make it go further).  Coat the chicken in the flour mixture.  Melt the butter and olive oil in a skillet on medium heat. Lightly brown both sides of the chicken in the saucepan.  Add the mushrooms to the skillet. Pour in the Marsala wine and cover skillet allowing the chicken to simmer for 10 minutes turning over once. Check that the chicken is no longer pink and the juices are clear. Pour cream into a jar and mix with 1 tbs of flour. Add to the skillet and allow the sauce to thicken over low heat.

For the Zucchini
Wash the Zucchini. Turn into noodles by spiralzing. Either boil the zucchini for a few minutes or cook in skillet with olive oil. *Just until tender do not overcook the zuchini*

***An alternative to this recipe is to serve over warm pasta or omit the cream. (I personally love the sauce).***

Draper Chocolate Chip Cookies

Draper Chocolate Chip Cookies

Cream:

2 c butter, softened

4 eggs

1 1/2 c brown sugar

1/2 c sugar

2 tsp vanilla

Beat in:

4 1/2 c flour 

2 sm packages instant vanilla pudding

2 tsp baking soda

1/4 tsp salt

Stir in:

1 bag choc chips (Guittard brand is my favorite)

Bake at 350 8-10 min. 

Yields ~70 cookies

ENJOY!!!

Courtesy of Heidi Draper 

Hot Fudge Sauce

3/4 C. Semisweet chocolate pieces

1/4 C. Butter

2/3 C. Sugar

1 5-ounce can (2/3 C.) evaporated milk

In a heavy saucepan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boiling; reduce heat. Boil gently over low heat for 8 min. Stirring frequently. Remove pan from heat. Cool slightly. Serve warm over ice cream. Chill any leftovers up to 3 days and reheat 15 to 30 seconds on high power in microwave. 

Crockpot Tomato Basil Parmesan Soup

2 (14 oz) Cans Diced Tomatoes, with juice
1 C finely diced celery
1 C finely diced carrots
1 C finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 C fresh basil
4 cups chicken broth
1/2 bay leaf


1/2 C flour
1 C Parmesan Cheese
1/2 C butter
2 cups half and half
1 tsp salt
1/4 tsp black pepper


DIRECTIONS
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

From Pinfoody

Mandolyn's Corn Bread

1 C Milk
1/4 C butter, melted
1 egg
1 1/4 C yellow, white or blue cornmeal
1 C all-purpose flour
1/2 C sugar
1 T baking powder
1/2 t salt

Beat milk, butter and egg until well mixed. Stir in cornmeal, flour, sugar, baking powder, and salt all at once just until the flour is moistened. The batter will be lumpy. Pour the batter into a greased pan.

Bake @ 400 degrees in greased 8 inch square pan until golden brown (toothpick should come out clean). Serve warm.