Monday, December 17, 2007

Cafe Rio Shredded Pork Salad with Ranch Dressing

OK, I had not been to Cafe Rio until 6 month ago and the food indeed is yummy. My friend gave me this recipe which she got hand me down from all over Utah and she promised that this is the exact recipe for their Shredded Pork Salad with the green dressing. Real copy or not, this is divine. Enjoy!


Night Before:

3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt

Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning, add:
1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.

About an hour before serving, shred roast and add:

1 cup brown sugar

Salad Dressing:

1 pkg. Hidden Valley Ranch dressing Mix
8 oz. can Salsa Verde
2 cloves garlic
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
¼- ½ cup fresh cilantro

Mix in blender. Add lime juice to taste. Mix ahead of time and chill it for several hours. It can be thinned with buttermilk if needed.

I serve this over Shredded Lettuce and crunched up tortilla chips and top with beans, pork, dressing, cheese. The dressing makes a ton.... Yum

Creamy Tomatillo Ranch Dressing

I guess this is a copy cat recipe from Cafe Rio.

1 package of Buttermilk Ranch dressing prepared according to directions
2 Tomatillos
1 Jalapeno
1/2 bunch of cilantro
juice from one lime
1 clove garlic

Add all ingredients into a blender until smooth.

I actually used buttermilk and mayonnaise for the ranch dressing. It says you can substitute milk for the buttermilk but I like the tanginess that buttermilk adds to the dressing.

Wednesday, December 12, 2007

Veggie Bars

Upon request from Tammy, here is the veggie bar recipe. These tasty treats are always a hit for any occasion, but we usually have them as a Christmas appetizer.

You will need:

2 crescent roll tubs
3/4 c. mayonaise
3/4 c. cream cheese
1/2 c. sour cream
1 pkg. of Ranch Dressing Mix
Chopped up veggies (any of your favorites. I usually go to Safeway and go to the salad section and get pre-chopped veggies called Salad Confetti. This cuts out a lot of chopping. I do however add to the salad confetti 1 red, green, or orange pepper chopped up.)
2 cups shredded cheese (I used Mexican blend)

First open the crescent roll tubs and lay them flat onto a jellyroll pan. Press the triangular pieces together to form 1 large rectangle. They may or may not fill your pan. Don't worry if they don't. Bake as directed, however I had to pull mine out a minute early because they were looking too golden brown. Let cool.

Then whipped together the mayo, cream cheese, and sour cream and ranch dressing packet.
On the cooled flat crescent spread the cream mixture on like thick frosting. You may not need all of the cream mixture. I usually have some left over. Then sprinkle on the cheese. Next sprinkle on the veggies. Cut out into bars and serve or refrigerate until serving.

Good luck!

Mint Brownies

Here is the mint brownie out it is dangerous!

1 package Brownie mix (9x13 size) prepared according to package.
1 box Andes Mints, unwrapped

Immediately after taking the brownies out of the oven place the mints on top in an even layer. as brownies cool they will melt the mints. spread like frosting. Once evenly spread, put in refrigerator for at least 30 minutes. There you have it. One de-lish dessert.

Variations are also amazing, you can use any flavor of Andes. Also if you like it extra minty, you can chop up one more box of mints and mix it into the brownie batter. Layer the mints on top like normal.

Tuesday, December 11, 2007

Tara's Magic Cookie Bars

Tammy, this one's for you.

1 cube butter
1 1/2 C. graham cracker crumbs
1 14 oz. can sweetened condensed milk
1 c. butterscotch chips
1 c. chocolate chips
1 1 /3 c coconut
1 c chopped nuts

melt butter in 9 X 13 pan in oven. Sprinkle crumbs over butter. Pour milk over crumbs. Top with remaining ingredients in order. press down firmly. Bake for 25 minutes at 350 degrees. Enjoy. Try to share with others.

Saturday, December 8, 2007

Taco Soup

This is a life saver when you need to whip something together in less than 20 min. My kids love this soup and it is actually pretty good for you too.

½ pound ground beef
1 can kidney beans
1 can pinto or chilli beans
1 can stewed or diced tomatoes
1 can tomato sauce
1 pkg taco seasoning

Brown the beef and drain the fat. (I add shredded carrots and finely chopped celery, onions and potatoes to make the beef more nutrious and stretch my buck). Then add the taco seasoning, the beans, the tomatoes and simmer for 10 minutes or so until the flavors combine and it is heated through.
You can serve this soup over tortilla chips and put shredded cheddar cheese, tomatoes, olives and sour cream on top.

Friday, December 7, 2007

A request...

Thanks so much for posting all of the great recipes Hayley, but alas, I request that April P. add her recipe for veggie bars... that would make this group of recipes complete!!!

Hot bean Dip

1 can refried beans (16 ounce)
1 pkg. cream cheese, softened
1 can chopped green chillies
1 c. sour cream
3/4 c. salsa
3 TBS. taco seasoning
3 green onions, chopped

Combine first 6 ingredients in a bowl and use a mixer to blend well. Place in a 2 quart size dish coated in PAM. Bake @ 350* for 30 mins. Top with green onions. Serve with chips.

Autumn Cheesecake

This is Tammy McKissicks amazing cheesecake recipe. Very pretty too.

1 cup graham cracker crumbs
3 TBS. sugar
1/2 tsp. cinnamon
1/4 c. Margarine or butter, melted
2 8-ounce pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
4 c. thin peeled apple slices
1/3 c. sugar
1/2 tsp. cinnamon
1.4 c. chopped pecans

Combine crumbs, sugar, cinnamon and margarine; press into bottom of 9-inch springform pan. Bake at 350* for 10 mins.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blened. Add eggs, one at a time, mixing well after each addition. Blend in vannilla; Pour over crust.

Toss apples with combined sugar and cinammon. Spoon apple mixture over cream cheese layer, sprinkele with pecans. Bake at 350* for 1 hour 10 mins. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Add 1/2 c. finely chopped pecans with crumbs for crust. Continue as directed.

Cheesy Pleasers

This was brought by April Jacobs to the jar party:
She used this bread recipe

Shape into loaves or buy a baguette. Cut into 1/4" slices.

1lb cheddar cheese cubed
1 lb bacon browned, crumbled
4 oz. cream cheese
1/2 c. green onions sliced, divided
1-2 T mayonnaise

Add all ingredients into a food processor until well blended and mostly smooth.
Add topping onto bread slices (about 1-2 T.) Spread. Broil for about 3-4 minutes. Voila!

Chocolate Pumpkin Bread

This recipe is from Laura Berrett. I practically ate the entire loaf by myself for breakfast the next morning after the jar party. A definite winner.

3 1/3 c. all purpose flour
3 c. sugar
4 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
4 eggs
1 can (15 ounce) solid pack pumpkin
2/3 c. water
2/3 c. vegetable oil
2 c. (12 ounces) semi sweet chocolate chips
1 c. sliced almonds, toasted

In a large bowl, combine the first six ingredients. In another bowl combine the eggs, pumpkin, water, and oil; stir together into dry ingredients just until moistened. Stir in chocolate chips and almonds.
Pour into two greased 9/5/3 inch loaf pans. Bake at 350* for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for ten minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
To use frozen bread: Thaw at room temperature
Yield: 2 loaves

Cheese Ball

This recipe is from Lacy Rasmussen. She brought this to the jar party and it was fabulous.

2 pkgs. cream cheese
1/4 c. chopped green pepper
2 TBS. chopped green onion
1 small can crushed pineapple, drained
1 1/2 c. pecans, chopped

Mix all of the ingredients together except 1 c. pecans. Refrigerate, then roll the ball in the pecans to coat.

Monday, December 3, 2007

Sausage Tortellini Soup

This is because I keep losing my copy and my mom keeps asking for it... so yummy, especially in the winter.

1 lb. mild Italian sausage
1 C chopped onion
2 cloves garlic
5 C beef broth (bouillon)
1 C water
2 C chopped tomatoes (28 oz. can)
1 C sliced carrots
1 1/2 C zucchini (Sliced)
1/2 tsp. basil
1/2 tsp oregano
1 8 oz can tomato sauce
2 C tortellini (8oz)
3 tsp parsley
Remove skin from sausage and cook until brown. Remove sausage from pan and leave drippings. Blend all ingredients except tortellini, zucchini and sausage. Simmer for 30 minutes. Add reserved ingredients and cook for 30 more minutes.

Saturday, December 1, 2007

Egg Nog French Toast

This isn't really a recipe, but this morning we made french toast using egg not in place of the milk. It was delicious. I also threw in a pinch of nutmeg because I like the way it tastes with egg nog. We also used the light egg nog by Lucerne...onsale at Safeway right now.