Cafe Rio

We all love Cafe Rio, right?!

Well, this website has all of the recipes for their tomatillo dressing, pork, chicken, and rice.  I tried all of the recipes (except just chicken, not pork).  Sooo amazing!


http://www.kalynskitchen.com/2009/07/recipe-favorites-cafe-rio-style-creamy.html

Chicken Ranch Tacos

Chicken Ranch Tacos- Crockpot


Mix one packet of ranch seasoning mix (1 oz) and one packet of taco (fajita) seasoning (1 oz) with one cup of chicken broth.  Put over 3-4 fresh chicken breasts and cook on low for 3 hours.  Chop the chicken and serve in a tortilla with cheese, sour cream, lettuce.  


So yummy!

Broccoli Cheddar Chicken Braid

Recipe: Broccoli Cheddar Chicken Braid

5

Ingredients

• 2 cans Pillsbury Original Crescent Rolls
• 2 cups chicken chunks, cooked
• 2 cups cheddar cheese
• 2 cups broccoli, frozen, steamed and chopped
• 1/2 cup light mayonnaise
• 1 egg yolk
• fresh rosemary

Instructions

1. Preheat oven to 375 degrees F
2. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
3. Press each of the seams to form a single layer of dough.
4. In a large bowl, combine chicken, cheese, broccoli and mayonnaise
5. Spread mixture over the center of the croissant dough evenly to create a log.
6. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
7. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
8. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
9. Bake for 28 – 30 minutes until golden brown.

http://foodfamilyfinds.com/broccoli-chedder-chicken-croissant-braid-recipe/

Banana Oatmeal Bread

Banana Oatmeal Bread:

 

• 1 cup of flour
• 1/2 cup of whole wheat flour (I just used all white flour)
• 1/3 cup of white sugar
• 1/3 cup of brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 3/4 cups quick cooking oats
• 2 small, very ripe bananas, mashed
• 1/3 cup of low fat buttermilk
• 1/4 cup of canola oil
• 1 1/4 tsp vanilla
• 2 eggs, beaten

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Combine all the dry ingredients together and mix well. Combine the banana, buttermilk, oil, vanilla, and eggs together until mixed thoroughly. Slowly add the dry ingredients to the wet ingredients until well combined. Pour the batter into the loaf pan.

Place into the oven and bake for 45-55 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the bread cool for 10 minutes before removing from the pan and placing on a cooling rack for a few more minutes. 

http://www.fortheloveofcooking.net/2010/05/banana-oatmeal-bread.html

Cheese Bites

Cut your string cheese sticks into balls, dip in skim milk, and toss in bread crumbs (I chose to use Italian flavored). Bake around 10 minutes or less in the oven at 425 degrees.   

Cinnamon Roll Waffles

Cinnamon Roll Waffles

All you do is crack open a pack of refrigerated cinnamon rolls, spray your waffle iron with some Pam, stick them in, and viola!  I heated up the frosting that comes with the cinnamon rolls and drizzled it over the top.  So darn easy and absolutely yummy!

Pizza Rolls

Taken from www.thegunnysack.com


Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (I use Colby & Monterey Jack)
1 beaten egg
Parmesan
Italian seasoning
Garlic powder
1 jar pizza sauce

Cut the block of cheese into at least 28 squares.

Flatten a biscuit out and stack pepperoni and cheese on top.

Gather up the edges of the biscuit.

Now you have a cute little bundle.

Line the rolls up in a greased 9x13 in. pan.  Brush with beaten egg.  Sprinkle with parmesan, italian seasoning and garlic powder.  Bake at 425°F for 18-20 minutes.

Serve the rolls with warm pizza sauce for dipping.  This recipe is adapted from one I received from my sister Tracy.

Ham and Cheese Sliders

Ham and Cheese Sliders

taken from http://www.the-girl-who-ate-everything.com

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Tortellini Soup

Tortellini Soup

Ingredients

1lb of italian sausage
2 cloves of garlic
2 tps red wine vinegar or apple cider vinegar
1 cup of diced carrots
1 cup of dices onion
1 tsp oregano
1 tsp basil
1 medium zucchini
6 cups of beef broth (You will need to buy 2 cartons of beef broth to get 6 cups)
15 ounce can of diced tomatoes
8 ounces of tomato sauce
8 ounces of tortellini

Directions: Brown italian sausage in a pan with 2 gloves of diced garlic and 1/2 of a diced onion. Once it is browned rinse off grease with hot water. Be sure not to drain out the pieces of garlic and onion. In a pot add beef broth, vinegar, carrots other half of the diced onion, oregano, basil, tomato sauce, can of diced tomatoes and the browned sausage. Stir and Cover then bring to a boil. Reduce heat and add tortellini and diced pieces of zucchini. Let simmer for 40 minutes. ENJOY!! Try not to let the soup boil once the zucchini is in because it will make it mushy. Good luck!

Crepes

Breakfast Crepes

1 1/2 C milk

1 TB vegetable oil

3 eggs

1 1/2 C flour

1/8 tsp salt

Whisk ingredients together. Pour small amount on griddle and spread out to make very thin (I use a measuring cup to spread mixture out). Cook on both sides.

There are so many options to eat with crepes:

Jam/Jelly

Peanut Butter

Fruit

Yogurt

Powdered Sugar

Chocoloate

etc

etc

etc

Peach Cobbler

Peach Cobbler

(serves 3-4)

1 29 oz can of peaches with 1/2 of juice (I usually slice them up to make them smaller)

Yellow cake mix

1/2-1 stick butter

Cinnamon sugar (or straight cinnamon)

Dump peaches into dish (you can use any size really). Sprinkle 1/4 inch thick of yellow cake mix on top. Melt 1/2-1 stick of butter and drizzle over top. Sprinkle with cinnamon sugar (or straight cinnamon).

Bake at 375 for 30-40 minutes.

Chocolate Dipped Cookie Dough Bites

Cookie Dough Bites

(no eggs so no baking!)

1 C butter

3/4 C brown sugar

1 box instant vanilla pudding (3.4 oz)

1/4 C milk

1/2 TB vanilla

1 tsp baking soda

2 1/2 C flour

2 cups chocolate chips

In a large bowl, cream softened butter and sugar until fluffy. Add pudding and stir well. Add milk, vanilla and baking soda. Slowly mix in flour until smooth. Dough will be slightly sticky. Stir in chocolate chips. Place in fridge to chill. Roll chilled dough into balls and freeze. Dip balls in melted chocolate and chill again to set.

Pay Dirt Cake (or freaking amazing pudding stuff)

Pay Dirt Cake

28 cream-filled chocolate sandwich cookies

1 package (8oz) cream cheese, softened

1/4 C butter or margarine, softened

1 C powdered sugar

3 1/3 C cold milk (as if your milk isn't already cold)

2 packages (3.4 oz each) instant French Vanilla pudding mix

1 carton (8oz) frozen whipped topping, thawed

In a blender, process the cookies until finely crushed. Set aside 2 tablespoons of crumbs for topping. Place half of the cookie crumbs in prepared bowl, top with half of pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving.

Looks very neat in a clear container!

Similar to this picture without the lovely toppings.

Chocoloate Covered Oreo Balls

Oreo Balls

1 16oz package of oreo cookies

1 8oz package of cream cheese

Dipping chocolote (found on baking isle, usually sold in blocks, called Almond Bark)

Smash up cookies in a blender and stir in cream cheese. Roll into little balls and put in fridge for about an hour or until hardened enough to dip in chocolate and hold together. Dip in melted chocolate.

You can do in white or milk chocolate and decorate with sprinkles, crushed oreo bits, or stripe chocolate across the top.

Chicken Pillows

Chicken Pillows

1 lb chicken

3-4 oz of Cream cheese

2 T butter

Salt and Pepper

Big and Flaky Crescents

Sauce: One can Cream of chicken soup

1/4 C milk

Cook the chicken and shred. Soften the cream cheese and butter and then mix with the chicken. Add salt and pepper. Fill crescents with chicken mixture and close. Bake according to package directions. When about ready, put milk and cream of chicken together. Heat in microwave 2-3 minutes.

Beef Taco Skillet

Beef Taco Skillet

1 lb. ground beef

1 can Campbell's tomato soup (1o 3/4 oz)

1/2 C salsa

1/2 C water

6 flour tortillas (6'') cut into 1'' pieces

1/2 C shredded cheddar cheese (I used a blend)

Cook beef in 10'' skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese.

Makes 4 servings (or two if you eat like me and my husband...pigs)

Stuffed Pasta Shells

Stuffed Pasta Shells

Makes 10 servings (or so)

4 C (16 oz) shredded Mozzarella cheese

1 carton (15 oz) Ricotta cheese

1 pkg (10 oz) frozen chopped spinach, thawed, drained (optional)

1 jar (28 oz) Spaghetti sauce

1 pkg (12 oz) Jumbo Pasta Shells, cooked and drained

Combine cheeses and spinach. Stuff into shells. Arrange in a greased 13x9 baking dish. Pour spaghetti sauce over the shells. Cover with tin foil and bake at 350 degrees for 30 minutes or until heated through.

This is also a great recipe to freeze! I usually cook half of the shells and freeze the other half for about a week and then I have a quick dinner.

Spinach Dip

Spinach Dip

1 C Mayo (I use miracle whip..same thing)

16 oz sour cream

3-4 green onions chopped

1 small box frozen chopped spinach

1 envelope Knorr Vegetable Mix (in the soup aisle, yellow and green envelope)

Mix ingredients together and refrigerate for at least one hour.

Optional: 1 small can water chesnuts cut up

Orange Julius

Orange Julius

Half of a 6 oz. can of orange juice

1/2 C milk

1/2 C water

1/4 C sugar

1/2 tsp vanilla

5 or 6 ice cubes

Blend

Pepperoni Rigatoni

Pepperoni Rigatoni

1 package (16 oz) rigatoni

1 jar spaghetti sauce of your choice

1 package (3 ½ oz) sliced pepperoni, halved

2 cups (8 0z) Monterey Jack cheese

Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased 9x13 pan. Top with half of the pepperoni and cheese. Repeat layers. Bake at 350 degrees for 15 minutes or until cheese is melted and sauce is warm.

Optional:

You can also put in a shallow 3-qt microwave-safe dish; covered. Cook in microwave on high for 5-7 minutes or until cheese is melted.

Ranch Fajitas

Ranch Fajitas

Chicken or Steak (I used the pre-cut chicken strips)

1 red & 1 green pepper cut into strips

Hidden Valley Ranch Dry Salad Dressing Mix

2 TB water

Flour tortillas

Cut chicken/steak into strips if not done so already. Brown in a non-stick skillet 3-5 minutes. Stir in red and green peppers and cook 1-2 more minutes. Stir in Hidden Valley Ranch Dry Salad Dressing mix & 2T water. Cook 1 minute and serve in warm flour tortillas.

BBQ Chicken Crockpot

BBQ Chicken Crock Pot

1 chopped onion

2 C ketchup

1 C packed brown sugar

2 T Worcestershire sauce

½ C barbecue sauce

4 boneless/skinless chicken breasts

Combine all ingredients and chicken in Crockpot. Cook on Low (8-10 hours) or High (4-6 hours). Shred chicken and serve on rolls.

Cheesy Potato Soup

Cheesy Potato Soup

Half white onion (finely chopped)

2TB butter

5 lg. potatoes (cubed, I keep skins on)

3 cups chicken broth

1 cup heavy cream

½ lb shredded cheese

1 tsp of salt, pepper, dill weed, cayenne pepper

(I usually put ¼ t of cayenne pepper in so it’s not miserably hot)

Sauté onion in butter until nearly burnt. Add potatoes and broth to pot. Bring to a rapid boil and simmer for 20 minutes, covered. Add heavy cream, cheese, and spices. Stir and cook 5 minutes.

Chicken Enchiladas

Chicken Enchiladas

1 chicken, baked or boiled or 4 shredded breasts

2 small cans green diced chilies

1 onion, grated or chopped

1 lb. grated cheddar cheese (mild)

12 medium tortillas

Sauce: (Mix and set aside)

2 cans cream of chicken soup

1 pt. half and half

1 C chicken broth

Mix the above together, except tortillas and sauce mixture. Fill tortillas with the above mixture. Once in the pan, pour sauce over the tortillas. Top with extra cheese.

Bake at 350 for 25 minutes.

Winger's Sticky Fingers

Winger’s Sticky Fingers

1 bag frozen crispy breaded chicken strips (8 pieces)

3 TB Frank’s Hot Sauce (Can find at Wal-mart)

¾ C brown sugar

2 TB water

1 C vegetable oil

Heat up hot sauce, sugar and water in saucepan until sugar dissolves. Set mixture aside in a bowl. In a frying pan heat 1 cup oil and fry chicken fingers until crispy & warm. Place chicken fingers in sauce. Make sure they are covered.

Creamy Chicken Soft Tacos-Crockpot

Creamy Chicken Tacos

4 frozen boneless, skinless chicken breasts

1 jar (16oz) salsa

1 cup sour cream

6-8 flour tortillas

Place chicken in greased 3 ½ to 4 ½ quart slow cooker. Pour salsa over the top. Cover and cook on high heat 6-8 hours or low heat 10-12 hours. Shred chicken by pulling apart with two forks. During last hour of cooking, stir in sour cream.

Welcome!

I created this blog as a place for us to go when we need a new, good recipe. So many times I get so excited to try a new recipe and it's terrible. I invited quite a few of you to be ''authors'' on this blog so you are able to add your favorite recipes. This way, we can all share our favorite that we know turn out great instead of trying some with crazy ingredients or just simply those that don't turn out.

Feel free to add as many or as little as you want and to share this blog with family and friends. The more the merrier!

However, please only post recipes that you have tried and know work out. :)