Cafe Rio Lime Rice (Andrea)

Cafe Rio Lime Rice
1 1/4 cup uncooked rice
2 Tbsp butter or margarine
2 Tbsp lime juice
2 1/4 cups chicken broth
2 tbsp fresh chopped cilantro
3/4 teas salt
1/4 teas cumin I
n a saucepan combine all ingredients. Bring to a boil. Reduce heat to simmer, cover and cook 20 minutes, until rice is tender. Remove from heat.

Brown sugar Ham (Tessa)

Get a butt ham that will fit in your crock pot
1 cup brown sugar
1 can pineapple tidbits

Put in crock pot and cook for 6 hours on high.
SUPER SIMPLE BUT DELICIOUS!

Lemon Berry Trifle

Prep Time: 15 min Total Time: 1 hr 15 min Makes: 16 servings, 1/2 cup each
What You Need!
2-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding, or any other flavor
2 cups thawed COOL WHIP Whipped Topping, divided
4 cups mixed fresh berries (blueberries, raspberries and sliced strawberries), divided
42 NILLA Wafers
Make It!
BEAT milk and pudding mixes with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Reserve 1/4 cup berries for garnish; set aside.
ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of 1/3 pudding mixture and 1/2 each berries and remaining pudding mixture. Top with remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with reserved berries.
REFRIGERATE 1 hour.

Lemon Herb Chicken (Laura)

6 boneless skinless chicken breast
2 C. Cream of chicken soup
1/2 cup butter
2 TBSP. Schilling brand Lemon Herb Seasoning
Cooked Rice or Potatoes

Melt butter and add soup and seasoning pour half into crockpot. Add chicken and pour remaining soup mixture in.

Cook 5 hours on low in crockpot

All American Potato Salad

A summer BBQ favorite!!!

4 lbs russet potatoes (8)
Salt and pepper
3 TBS cider vinegar
3 large eggs
1 cup mayo
1/2 tsp celery seed
1 tsp dry mustard
2 TBS hot water
3 stalks celery diced
1 red bell pepper diced
1 med. onion diced
3 scallions thinly sliced
1 tsp paprika
2 TBS fresh parsley
(my own ingredient is 3-4 Clausen pickles diced)

Cook potatoes until tender with skin then dice. Drizzle sliced potatoes with vinegar and set aside. hard boil eggs and dice. Combine eggs, mayo, celery seed, mustard, salt and pepper in a bowl and thin mixture with hot water. Stir in potatoes, celery, red pepper, onion, scallions, and parsley (add pickle if you want). Chill for 30 minutes. Garnish with paprika.

Honey Lime Enchiladas (Amy)

The girls all talked about this recipe at GNO, so I thought i'd give it try. It was delicious! I too opted not to use the cream, and it tasted fine to me.

HONEY LIME ENCHILADAS
3/4 cup honey
juice from 2 limes
1 T chili powder
1 /2 tsp garlic powder (or fresh garlic)
1 tsp cumin
1 pound chicken breast or tender, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (optional)
Mix first 5 ingredients and toss with shredded chicken. Let marinate for at least 1/2 hour. Pour about 1/2 C enchilada sauce on the bottom of a 9x13 pan. Fill tortillas with chicken and shredded cheese, saving about 1 C cheese to sprinkle on top. Mix remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min. uncovered until brown and crispy on top.

Taco Soup

1 lb. Ground beef - browned
1 pkg. Taco seasoning
1 can Diced tomatoes
2 cans Corn
2 cans Beans (mix or match - kidney, pinto etc.)
1 can Tomato sauce

Combine all ingredients and do not drain the cans. Heat on the stove or in a crock pot. Add grated cheese, tortilla chips and sour cream to the top and enjoy!

I just noticed that Jamie already posted a recipe almost identical to this, but I'll share it anyway! :)

Enchilada Casserole

1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
3/4 cup water
1 1/2 pounds ground beef
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

Recipe Request

Every week or so, I'll post a new Recipe Request on the far right of the blog. Then EVERYONE post a new recipe with that ingredient.

This weeks Request:
RECIPES using GROUND BEEF.

Easiest Chicken Pot Pie

1 package Pillsbury Pie Crust (just learned abou this fabulous product. It's already rolled-out and cut to the perfect Pie Size, So much easier than making your own)

2 cans Cream of Potato soup

1/4 cup milk

4 chicken breasts boiled and Diced (i just throw mine in the crockpot in the morning for a few hours with a little pepper salt and water- I hate boiling chicken) Instead you could also use 3-4 cans of Costco canned chicken

1 can of Vegall

Mix all ingredients in bowl and add salt and pepper to flavor. Put bottom pie crust in pie tin then fill with mixture. Top with second pie crust and bake 375 for about 40 minutes. If the edges of the pie start getting too brown cover the edges with foil.

Broccoli Salad

1 large bunches of Broccoli
red grapes
bacon crisps
green onion
cashews (add just before serving)

Dressing
1 cup mayonnaise
1/2 cup sugar
2 TBSP apple cider vinegar

Marinate dressing in fride for 1 hour.
Just before serving add dressing mixture and cashews to Broccoli mixture.

Holiday Ham

1 shank of ham (leave bone in)
about 1 1/2 cups Brown Sugar
1/2 can Dr. Pepper

Buy ham that will fit in your crockpot. May have to "trim the fat" to get it to fit in. Place in crockpot fat side up. Pour 1/2 can of Dr. Pepper on ham. "pack" the ham with Brown sugar. Cook on low 8-10 hours. Shred ham with fork.

I usually shred it in a different bowl, and remove YUCK (fat & bone) from crockpot. After shredded I put it back in the crockpot. Turn crockpot on warm to Serve.

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.