Mystery Rolls

These rolls are super quick and super delicious. You can use different cheese if you don't like blue cheese. I also make a version with Parmesan cheese and a little bit of garlic salt.

Mystery Rolls

2 sticks butter
4 to 6 ounces crumbled blue cheese
2 cans flaky biscuits

Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.

Creamy Mashed Potatoes

5 pounds of Russet Potatoes
1 1/2 sticks of butter
1 8 oz. package of cream cheese
1/2 to 3/4 cups of half and half
Salt and Pepper to taste

Peel and cut potatoes into fourths. Bring a large pot of water to a simmer and add the potatoes. Simmer the potatoes for 30-35 minutes. Simmer them until the are fork tender but not falling apart.

Drain the potatoes into a large colander. When they have finished draining. Add them back into the pot and put it back on the stove over low heat. Mash the potatoes over low, this will allow all of the steam to escape, making your mashed potatoes smooth and not grainy.

Turn off the heat and add all of the ingredients and mash until your preferred consistency.

I usually modify this recipes because it makes a lot. If I am cooking for two I use only a few potatoes, and just cut back the ingredients and usually don't measure. Just add to your taste!

Pasta Chicken Salad

Pasta Chicken Salad

6 chicken breasts, cooked & cubed
12 oz. pkg. curly pasta
1 bag seedless red grapes
20 oz. can pineapple tidbits, optional
2-3 stalks celery, chopped
1 bunch green onions, sliced
3/4 c. slivered almonds

dressing:
1 pint sour cream
1 pint mayonnaise
2 T. sugar
1 t. salt


Cook and drain pasta. Toss with chicken, grapes, pineapple, celery, and onions. Mix together dressing ingredients and toss with salad. Refrigerate several hours and add almonds just before serving.

* I made this for a Bridal Shower at my work and everyone loved it!

Toffee Dip with Apples

Toffee Dip with Apples

3/4 c. packed brown sugar
1/2 c. powdered sugar
1 t. vanilla
8 oz. cream cheese, softened
3/4 c. toffee bits
1 c. pineapple juice
6 Red Delicious apples
6 Granny Smith apples,
cut into wedges

Combine sugars, cream cheese, and vanilla in a bowl. Beat at medium speed until smooth. Stir in toffee bits; mix well. Cover and chill.

Combine juice and apples in a bowl; toss well. Drain apples. Place in an airtight container and chill. Serve dip with apples.

Cafe Rio Recipes!

Café Rio Chicken
5 lbs chicken breasts
1 small bottle Kraft Italian dressing
1 T. Chili powder
1 T. Cumin
3 cloves garlic-minced
Cook all together in crock pot on high for 4 hours. Shred meat. Cook 1 more hour.

Sweet Pork
3-4 lb roast (pork shoulder or loin - don’t trim the fat. Salt and pepper and brown each side in a pan.)
Fill crock pot ½ way with water. Add roast.
Cook on high 5 hours. Drain water - cut into 4 large pieces.
Add:
16 oz salsa
1 can coke
2 c. sugar
cook 3 more hours on high - shred.


Café Rio Dressing
1 buttermilk ranch packet (make as per recipe)
2 tomatillos
½ bunch cliantro
1 clove garlic
1 lime, juiced
1 jalepeno
Use food processor or blender to blend well.
Refrigerate

Black Beans
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 can corn, drained.
2/3 c. tomato juice
1 1/2 tsp. salt
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, corn, tomato juice, and salt. Continually stir until heated through.

Café Rio Rice
Blend the following in food processor or blender
½ bunch cilantro
1 can green chilies
½ onion
Add the following:
4 cloves garlic minced
4 tsp chicken bullion
3/4 tsp. Salt
1 T. Butter
Juice from one lime

Bring to boil the amount of water. Rice directions call for when using 3 c. uncooked rice. When water boils add all the ingredients and rice. Stir to combine - simmer covered for 30 minutes. If you use bullion cubes stir until they dissolve before you cover and simmer.

When I make these recipes I usually just go to Cafe Rio and buy the tortillas rather than make my own or use store bought!

Sweet and Sour Chicken

Here is a recipe for homemade sweet and sour! Just a heads up, Michael and I like (love) leftovers, so... with that said, you may just want to half this recipe or make some changes of your own! Enjoy!

3-4 chicken breasts
2 green bell peppers
1 small/medium onion
1-2 tbsp soy sauce
1 tsp garlic, minced (or to taste)
1 can (20 oz) Pineapple tidbits, or chunks

Pineapple juice (from can)
1 cup vinegar
1 cup brown sugar
3/4 cup Ketchup
2 1/2 tsp soy sauce
1/4 tsp Ginger

2 tbsp Cornstarch w/ water to make paste

Thaw chicken if needed. Heat skillet to broil chicken. Pour the soy sauce in the skillet and put chicken in to cook, takes about 10 minutes to fully cook through. Chop up chicken to bite size pieces. Chop green pepper and onion, throw in with chicken and let cook through. Once onions are close to clear and peppers are a little softened, throw pineapple bits in (without juice) to grill a bit. Combine the rest of the ingredients in separate bowl, whisk and pour into chicken mixture. Make cornstarch paste and pour with the rest. Let it boil a bit to let thicken the sauce and heat the sauce through. Serve with rice or by itself

If you like it more saucy, use less cornstarch, if you like it really thick, add more!

Let me know if you try this and how you like it!

Banana Bread (The best ever!!!)

Banana Bread
1/2 C shortening
1 tsp vanilla
1/2 C milk (soured w/ 1 tsp vinegar)
2C flour
1 tsp soda
1 1/3 C sugar
2 eggs
1 C mashed bananas
1 tsp baking powder
3/4 tsp salt

Cream shortening & sugar, add vanilla, eggs, milk, bananas & dry ingredients. Spray pans with Pam. Makes 2 loaves (larger loaf pans). Bake @ 350 for 45-60 minutes.


If you feel like being ambitious... you can add caramelized apples!

Apples
2 Tbsp Butter
3 Tbsp firmly packed brown sugar
2 Apples (medium to large), peeled, cored, and cut into 1/2 inch pieces (Granny Smith are the best one for cooking)
1/2 tsp Cinnamon
1/2 tsp Vanilla

Cut apples. Melt butter in a saute pan. Add apples, stir until covered. Let simmer for about 2 minutes. Add rest of ingredients. Let simmer, stirring often to let spices absorb. This takes about 7-9 minutes. Cook until apples are tender, but not soft. Add to banana bread mixture. This may make the mixture a little more runny, so you may need to add a bit more flour.

ENJOY!