by Jodi Turner
10 oz. bag fresh spinach, washed and drained
11 oz. can mandarin oranges, 2 T. juice reserved
1/2 c. extra-virgin olive oil
3 T. balsamic vinegar
1/4 c. honey roasted almond slivers*
In a salad bowl, combine spinach and mandarin orange segments. In another bowl, whisk together olive oil, vinegar, and mandarin orange juice. Pour the dressing over the spinach and oranges and toss gently. Top with almonds.
*To make almond slivers: Combine almonds, 3 T. sugar and 1 T. water over low heat, stirring occasionally. Continue to cook until almonds are coated with sugar and appear dry. Cool on a paper towel.
Friday, February 26, 2010
Raspberry Surprise Crunch
by Laura Johnston
2c. crushed pretzels
¾ c. softened butter
3 T sugar
Mix all together. Press into 13x9 in. pan. Bake 5 min. at 400. Let cool in freezer or refrigerator.
8 oz. cream cheese, softened
1 can crushed pineapple (save juice for next step)
1c. sugar
12 oz. Cool Whip
2 packages frozen raspberries
Spread cram cheese mixture on pretzel layer and chill for 1 hour. Mix together 1 large packet raspberry Jello with pineapple juice and hot water to make 3 cups. Add 2packages frozen raspberries. Put in refrigerator. When it begins to set, pour onto cream cheese layer and refrigerate 2 to 3 hours until ready to serve.
2c. crushed pretzels
¾ c. softened butter
3 T sugar
Mix all together. Press into 13x9 in. pan. Bake 5 min. at 400. Let cool in freezer or refrigerator.
8 oz. cream cheese, softened
1 can crushed pineapple (save juice for next step)
1c. sugar
12 oz. Cool Whip
2 packages frozen raspberries
Spread cram cheese mixture on pretzel layer and chill for 1 hour. Mix together 1 large packet raspberry Jello with pineapple juice and hot water to make 3 cups. Add 2packages frozen raspberries. Put in refrigerator. When it begins to set, pour onto cream cheese layer and refrigerate 2 to 3 hours until ready to serve.
Heavenly Brownies
by Laura Klarman
Bottom layer:
1 chocolate ckae mix
1 stick melted butter
1 egg
1/2 c. chopped pecans, optional
Mix together. Pour into greased 9x13 pan, batter will be thick.
Top layer:
1 lb. powdered sugar
8 oz. cream cheese
2 eggs
Beat together. Spread over bottom layer. Bake at 350 for 40 minutes or until edges are golden brown.
Bottom layer:
1 chocolate ckae mix
1 stick melted butter
1 egg
1/2 c. chopped pecans, optional
Mix together. Pour into greased 9x13 pan, batter will be thick.
Top layer:
1 lb. powdered sugar
8 oz. cream cheese
2 eggs
Beat together. Spread over bottom layer. Bake at 350 for 40 minutes or until edges are golden brown.
Cafe Rio Dressing
Ingredients:
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds only if you like it spicy. Or you could substitute a few drops of green Tobasco for the jalapeno.)
Directions:
Use a food processor to blend all the ingredients well. Refrigerate.
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds only if you like it spicy. Or you could substitute a few drops of green Tobasco for the jalapeno.)
Directions:
Use a food processor to blend all the ingredients well. Refrigerate.
Cafe Rio Chicken
Ingredients:
1 small bottle Zesty Italian Dressing
1 Tbs chili powder
1 Tbs cumin
3 cloves garlic—minced
5 lbs chicken breast
Directions:
1. Cook all ingredients together in a crock pot for 4 hours, shred meat.
2. Cook 1 additional hour.
1 small bottle Zesty Italian Dressing
1 Tbs chili powder
1 Tbs cumin
3 cloves garlic—minced
5 lbs chicken breast
Directions:
1. Cook all ingredients together in a crock pot for 4 hours, shred meat.
2. Cook 1 additional hour.
Cafe Rio Pork
Ingredients:
1 tsp. ground cumin
1 tsp. oregano
1 tsp allspice
1 tsp cinnamon
1 tsp salt
1 tsp coriander
4 cloves garlic, mashed to paste
juice of one lime
Directions:
1. Put all spices on top of pork roast in crock pot.
2. Fill with 2 C. water and cook for around 8 hours on high.
3. Drain water and shred pork.
4. Put shredded pork back in crock pot & add these additional ingredients.
1 can coke
3 C. brown sugar (or less if you don't want it so sweet)
1-1/2 C. chunky salsa
5. Cook an additional 1 to 2 hours to let flavors mix together.
1 tsp. ground cumin
1 tsp. oregano
1 tsp allspice
1 tsp cinnamon
1 tsp salt
1 tsp coriander
4 cloves garlic, mashed to paste
juice of one lime
Directions:
1. Put all spices on top of pork roast in crock pot.
2. Fill with 2 C. water and cook for around 8 hours on high.
3. Drain water and shred pork.
4. Put shredded pork back in crock pot & add these additional ingredients.
1 can coke
3 C. brown sugar (or less if you don't want it so sweet)
1-1/2 C. chunky salsa
5. Cook an additional 1 to 2 hours to let flavors mix together.
Cafe Rio Rice
Ingredients:
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c minute rice*
Directions:
1. Blend cilantro, green chiles and onion together in food processor.
2. Bring water to a boil and add all ingredients, simmer covered until rice is cooked through.
* If using regular rice in a rice cooker, use about 2 cups rice to 4 cups water instead.
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c minute rice*
Directions:
1. Blend cilantro, green chiles and onion together in food processor.
2. Bring water to a boil and add all ingredients, simmer covered until rice is cooked through.
* If using regular rice in a rice cooker, use about 2 cups rice to 4 cups water instead.
Chocolate Chip Cheeseball
by Kathy Morwood
1 cream cheese (8 oz.), softened
1/2 c. butter, softened
1/2 tsp. vanilla
3/4 C. powdered sugar
2 T. brown sugar
3/4 c. mini chocolate chips
3/4 c. chpped pecans
Beat cream cheese, butter, and vanilla until fluffy. Add sugars gradually. Beat just until combined, then stir in chocolate chips. Cover and refrigerate 2 hours. Place on a large piece of plastic wrap. Shape into a ball just before serving. Roll ball in pecans. Serve with graham crackers, sweet cookies, or butter cookies.
1 cream cheese (8 oz.), softened
1/2 c. butter, softened
1/2 tsp. vanilla
3/4 C. powdered sugar
2 T. brown sugar
3/4 c. mini chocolate chips
3/4 c. chpped pecans
Beat cream cheese, butter, and vanilla until fluffy. Add sugars gradually. Beat just until combined, then stir in chocolate chips. Cover and refrigerate 2 hours. Place on a large piece of plastic wrap. Shape into a ball just before serving. Roll ball in pecans. Serve with graham crackers, sweet cookies, or butter cookies.
Glazed Ham
by Angela Joy
1/2 c. butter
1.2 c. brown sugar
1 sm. can crushed pineapple
6-8 ham slices
Melt butter in a small bowl. Dissolve brown sugar in butter. Add pineapple undrained. Pour over ham slices and bake, uncovered, @ 375 for 20 mins. Serve with Au Gratin potatoes.
1/2 c. butter
1.2 c. brown sugar
1 sm. can crushed pineapple
6-8 ham slices
Melt butter in a small bowl. Dissolve brown sugar in butter. Add pineapple undrained. Pour over ham slices and bake, uncovered, @ 375 for 20 mins. Serve with Au Gratin potatoes.
Soft Sugar Cookies
by Jennifer Shopinski
1 c. butter, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
2 c. flour
1 tsp. cream of tarter
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
Frosting:
3 c. confectioners sugar
1/4 c. butter, softened
1 tsp. almond extract
2 to 4 T. hot water
Food coloring (opt)
In a mixing bowl, cream butter and sugar. Beat in eggs, vanilla, and almond extract. Combine the flour, cream of tarter, baking soda, salt, and nutmeg; gradually add to creamed mixture. Drop by rounded tablespoon fulls 2 inches apart onto ungreased baking sheet. Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
For Frosting: In a bowl, combine confectioners sugar, butter, almond extract and enough water to acheive desired consistency. Tint with food coloring, if desired. Frost cookies. Yeild about 6 dozen.
1 c. butter, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
2 c. flour
1 tsp. cream of tarter
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
Frosting:
3 c. confectioners sugar
1/4 c. butter, softened
1 tsp. almond extract
2 to 4 T. hot water
Food coloring (opt)
In a mixing bowl, cream butter and sugar. Beat in eggs, vanilla, and almond extract. Combine the flour, cream of tarter, baking soda, salt, and nutmeg; gradually add to creamed mixture. Drop by rounded tablespoon fulls 2 inches apart onto ungreased baking sheet. Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
For Frosting: In a bowl, combine confectioners sugar, butter, almond extract and enough water to acheive desired consistency. Tint with food coloring, if desired. Frost cookies. Yeild about 6 dozen.
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