Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.

Bit-O-Honey Fruit Dip

Description:Great with all kinds of fruit (strawberries, bananas, apples, cantaloupe, etc.)!
Ingredients:
8 oz. cream cheese
½ cup brown sugar
¼ cup sugar
1 tsp. vanilla
English Toffee Bits (found in the baking isle with the chocolate chips--if you can't find them, you can buy a few Skor candy bars and crush them up)

Directions:
Beat cream cheese, sugars, and vanilla together. Stir in Skor bits. Store any left-overs in the fridge (but you will probably lick the bowl clean because it is SOOO good!).

Amish Breakfast Casserole

Ingredients:
1 lb. sliced bacon, diced
1 med sweet onion
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9 baking dish. Bake uncovered at 350 for 35-40 minutes or until set and bubbly. Let stand 10 minutes.

Wake Up Casserole

Ingredients:
8 frozen hash browns patties
4 cups shredded cheddar cheese
1lb. cubed ham
7 eggs
1 cup milk
1/2 tsp. salt
1/2 tsp. ground mustard
Place hash browns in a single layer in a greased 13x9 pan. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350 for 1 hour. Uncover, bake 15 minutes longer or until edges are golden brown and knife inserted in center comes out clean.

Impossible Quiche

Ingredients:
12 slices bacon or 1lb. chopped ham
1 can mushrooms
1/3 cup chopped onion
10 ounces broccoli, cooked and drained
1 cup shredded cheese
3/4 cup Bisquick
1/4 tsp. salt
1 1/2 cups milk
3 eggs
1/8 tsp. black pepper
Heat oven to 400. Lightly grease 9x13 pan. Sprinkle meat, broccoli, onions, mushrooms, and cheese in pan. Beat Bisquick, eggs, milk, salt and pepper in blender for 15 seconds. Pour into pan. Bake until golden brown and knife inserted in center comes out clean, about 30 min. Let stand 5 minutes.

Easy Cheesy Sausage Puff Bake

Ingredients:
12 large eggs
1/3 cup sour cream
1 lb. sausage
1/4 lb. (4oz.) sliced fresh mushrooms
1 med. onion, chopped
2 medium tomatoes, chopped (about 1 cup)
2 cups cheddar cheese, shredded
2 cups monterey jack or mozzarella cheese, shredded

Preheat oven to 400. Beat eggs with sour cream with wire whisk until well blended. Pour into greased 13x9 pan. Bake 10 minutes or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onion in large skillet until sausage is cooked through, stirring occasionally. Drain. Reduce oven temp. to 325. Spoon tomatoes over the baked egg layer, top with the sausage mixture. Sprinkle with cheeses. Bake an additional 30 minutes or until egg mixture is set in center.

Creamy Spaghetti Sauce

Connie's Spaghetti Sauce
1 lb of Ground Beef
Pepper & Onion Salt

Drain Beef
add
1 can tomato Soup
1 can Cream of Mushroom soup (I used the reduced fat)
1/2 tsp Chili powder
Simmer for 45 minutes

Oriental Chicken

Dip chicken in beaten egg and then in flour.
Brown in hot oil in frying pan. Place in a greased baking dish.
Sauce:
3/4 Cup sugar
1 tsp. chicken bouillon
1/2 Cup vinegar
1/4 cup ketchup
1/4 Cup water
1 Tbsp. soy sauce
Pour sauce over chicken and bake at 350° for 30 minutes. Baste, turn and bake for an additional 30 minutes.

Carmel Apples

(both recipes are from http://www.allrecipes.com/)
Sweet and Salty Carmel Apples
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 tablespoons coarse sea salt
1 cup semisweet chocolate chips

Peanut Butter Crunch Apples
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
3 cups chopped peanut butter filled sandwich cookies
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped

DIRECTIONS
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil. Sprinkle lightly with the coarse salt and chill.
Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Easiest Pumpkin Cookies ever!

1 box spice cake mix
1 (15 oz) small can of Solid pack Pumpkin
1 cup chopped walnuts (optional)
1 cup Milk Chocolate chips (optional)

Preheat oven to 350 degrees

lightly grease cookie sheet

In a large bowl mix together cake mix and pumpkin with fork or blender until well blended. Stir in walnuts and chocolate chips.

Drop large spoonful of dough onto cookie sheet (they don't flatten much)

Bake for 8-12 minutes depending on how big of cookies you are making.

Jessica's Maple Salmon

Jessica made me this delicious Salmon when I had Brighton and it was a house favorite! YUMMY!

Preheat oven to 400 degrees

1 lb salmon

Marinade:

1/4 cup maple syrup

2 TBS soy sauce

1 clove minced garlic

1/4 tsp Garlic salt

1/8 tsp ground black pepper

Pour marinade over salmon and put in fridge for 1/2 hour each side.

Bake at 400 for 20 minutes or until salmon separates with fork.

Capellini Caprese

1/2 lb. capellini or spaghetti, uncooked
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup shredded Mozzarella Cheese
1/3 cup fresh basil, finely sliced

COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Substitute 3 tomatoes, chopped, for the grape or cherry

Chicken Lo Mein

1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing or
(I use Stonewall Kitchen Sesame Ginger Teriyaki Sauce)
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped Peanuts

COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with peanuts.

Variations:
Spicy Chicken Lo Mein: Add 1/4 tsp. crushed red pepper to the hot dressing along with the chicken and garlic. Pork Lo Mein: Substitute 1 lb. pork tenderloin, cut into strips, for the chicken and reduced-sodium beef broth for the chicken broth.

Grilled Bruschetta Chicken

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup Shredded Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

Smokey Grilled Pork Chops

3-4 thick pork loin chops from Costco

Marinade:
1 2/3 C. boiling water
1/3 C. brown sugar
1/2 Tbs. salt
1 Tbs. liquid smoke

Stir all ingredients together until dissolved. Place meat in a ziplock bag and put in fridge to marinate for 5-6 hours. (Or as much time as you have. I only had time to marinate the pork chops for 1/2 hour and they still turned out tender and yummy.)

Grill on medium-high heat for 7 minutes on each side, or until done.

Serve with Roasted Chipotle-Raspberry Sauce

Microwave Caramel Popcorn

3 bags microwave popcorn
Pop the popcorn and pour into a small bowl. Shake to get the unpopped kernels to the bottom. Take out handfuls and put in a large bowl.

Microwave together:
2 cubes real butter
1 cup brown sugar
1/2 C Karo syrup
I do 2 minutes, stir with a wisk and then 2 minutes longer. It depends on your microwave.

2 tsp vanilla
1 tsp baking powder
Stir in all at once, stir well. Pour over popcorn and mix well.

Orange Cranberry Pork Roast

It taste gourmet but it is really fast & easy to prepare. It has the most delicious flavor you'll love it!

3lb Pork Roast

1 can of Cranberry sauce

1/4 c. of Honey

2 tsp Orange Zest

1/4 c. Orange Marmalade

1/8 tsp Ground Cloves

1/8 tsp Ground Nutmeg

Salt and Pepper

Season the Pork Roast with salt and pepper, place it in a crock pot. Mix up the other ingredients and pour over the pork. Cook on low for 8-10 hours. To sever slice the pork and place on a platter. It is nice to garnish the dish with thinly sliced oranges and parsley springs. I serve it with mashed potatoes (you can use the left over sauce for gravy).

Tropicana Sandwiches....these are seriously so good!

For each sandwich you will need three pieces white bread (I use Great Harvest), avocado, pineapple ring, coconut flakes, bacon, tomato, and slice of cheese (I use muenster but you can use whatever).

Toast bread. Spread mayo on one side of one of the pieces of bread. Mash up avocado and spread on bread. Then layer on coconut and 1 pineapple ring. Spread mayo on both sides of the next piece of bread and put on sandwich. Then add bacon, cheese, and tomato. Spread mayo on last piece of bread and put on top. Cut into triangles and put a toothpick in each one.

*These sound kind of weird but they are so dang good. My husband loves it when I make these for dinner. I have even made them for bunco and they are always a hit.

Delicious Fruit Dip

1 8oz. Pkg. Cream Cheese
1/2 Cup Brown Sugar
1 Cap full of vanilla

Mix well with a hand mixer until blended light and fluffy. Eat with all of your favorite fruits!

Yummy Vegetable Dip

2 Cups Sour Cream
2 Cups Mayonnaise
2 Cups Grated Cheese
1 Pkt. Ranch Buttermilk Recipe Salad Dressing Mix

Just mix it all together and enjoy with your favorite veggies!!