SMORES BROWNIES
All the deliciousness of a smore...without the campfire hair smell!
Use your favorite box mix or recipe or borrow mine:

2 c. sugar
1 c. oil
4 eggs
2 tsp. vanilla
1/2 c. cocoa powder
1 1/2 c. flour
1 tsp. salt

Combine sugar, oil, eggs, and vanilla. Mix until combined. Sift together the cocoa, flour, and salt. Add and mix just until combined. Pour into a greased 9 X 13 pan. ***Bake for 30 minutes.

*** Use alternate baking instructions for Smores Brownies.

1 1/2 c. graham crackers (broke into bite-size pieces)
2 c. mini marshmallows
1 c. chocolate chips or 1-2 Hershey bars, broken into squares

Spray pan well with cooking spray-especially up the sides of the pan. Those marshmallows like to stick! Set timer to bake brownies for half the directed cooking time. While they bake, combine graham crackers, marshmallows, and chocolate in a bowl. Remove brownies from oven and top evenly with marshmallow mixture. Press down gently. Return to the oven and bake for remainder of baking time or until done.

TOMATO TORTELLINI SOUP

This comes together super fast!

2 cans chicken broth

1 9 oz pkg. refrigerated (or frozen) tortellini

4 oz. chive and onion cream cheese

1 can condensed Campbell's Tomato Bisque Soup

grated parmesan cheese

In a large saucepan, bring the chicken broth to a boil. Add tortellini and cook until tender, about 10 minutes. Place cream cheese into a bowl. Add 1/3 c. of the hot broth and stir until smooth. Add to the saucepan along with the can of soup. Heat through. Ladle into bowls and sprinkle with parmesan before serving.

RASPBERRY DELIGHT

So good it could pass for dessert!

1 small pkg. raspberry Jello
1 small pkg. cook & serve tapioca pudding
1 small pkg. cook & serve vanilla pudding
3 c. water
1 8 oz. ctn Cool Whip
2 c. fresh or frozen raspberries

In a medium saucepan, combine Jello, tapioca, pudding, and water. Stir over medium heat until boiling. Cook and stir for 3 minutes. Remove from heat and add raspberries. Allow to cool completely and then fold in Cool Whip. Refrigerate until serving. Serves 12-16.

CHOCOLATE OATMEAL

I first found this as a Weight Watchers recipe. (Using Splenda it comes out to 6 pts). My kids think it is a real treat to get chocolate for breakfast! Today I had some blackberries in the fridge so I stirred those in as well.

Per person:

1 c. milk
4-5 tsp. sugar or splenda
2 tsp. cocoa powder
1/4 tsp. salt
1/2 c. quick cooking oatmeal
1 tsp. vanilla extract

(I was making this for three so I tripled the above recipe). Heat milk, sugar, cocoa, salt, and oatmeal in a saucepan until simmering. Reduce heat and cook until thickened, about 10 minutes total. Stir in vanilla. Spoon into bowl. Add more milk if too thick.

EASY CHEESY CHERRY DANISH

2 pkgs. crescent rolls
8 oz. cream cheese
2 T. sugar
1/4 c. sour cream
1 c. cherry pie filling

Preheat the oven to 375 and spray a baking sheet with cooking spray. Combine cream cheese, sugar, and sour cream in a bowl. Spread one tube of crescent dough onto the baking sheet, pinching any perforations back together. Spread dough evenly with cream cheese mixture. Top with pie filling. Unroll the second tube of dough and place it over the top, stretching it to seal the edges and perforations. Bake for 10-12 minutes or until golden brown. Allow to cool slightly before cutting.

I used all light ingredients and it turned out great that way, too!

CHICKEN ALFREDO LASAGNA

3 c. cooked, chopped chicken

3 c. broccoli, chopped small and cooked until just tender

(could also use cooked spinach)
2 jars alfredo sauce
15 oz. ricotta cheese
1 egg, beaten
1/2 tsp. garlic salt
2 c. shredded cheese (monterey jack, colby jack, or mozzarella)
12 lasagna noodles

Preheat oven to 375 and spray 9 X 13 pan with cooking spray. Combine the ricotta with the egg, garlic salt, and half of the shredded cheese. Spread a thin layer of sauce on the bottom of the baking dish. Then layer the lasagna as follows: lasagna noodles, sauce, ricotta mixture, chicken, and broccoli. Repeat layers ending with noodles, sauce, and the last cup of shredded cheese. Bake covered for 45 minutes. Uncover and bake for 10 more minutes. Allow to sit 10 minutes before cutting.

SPINACH SALAD

My half sister put this recipe in our family cookbook and it
always gets rave reviews!

HONEY MUSTARD DRESSING:

1/4 c. honey
1 tsp. minced garlic (I use 1/2 tsp garlic powder)
1/2 tsp. ground black pepper
1/4 c. dijon mustard
1/4 c. cider vinegar
3/4 c. oil

Combine in a jar and shake until thoroughly mixed. Refrigerate until ready to eat.

SALAD:

1 lb. baby spinach
1 c. chopped green apple
1/2 c. dried cranberries
1/2 c. glazed almonds (I buy mine )

I made this yesterday at lunchtime omitting the apple and cranberries since we were in a rush. My husband who is an only-ranch-dressing type of guy ate all of his and wanted more at dinner time!

KEDDIE'S BROWNIES

2 c. sugar

1 c. oil
4 eggs
2 tsp. vanilla
1/2 c. cocoa powder
1 1/2 c. flour
1 tsp. salt
1 squeeze chocolate syrup

Preheat oven to 350. Combine sugar, oil, eggs, and vanilla. Mix until combined. Sift together the cocoa, flour, and salt. Add and mix just until combined. Pour into a greased 9 X 13 pan. Bake for 30 minutes.

COPYCAT CAFE RIO PORK BARBACOA

This group of recipes is time consuming, but if you are a fan, it is worth it! Don't be overwhelmed by all the ingredients and directions. Just plan ahead and it will turn out perfect!
6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. jar adobo sauce
6-ish oz. red taco sauce (or less if you don't want spicy)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).
Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.
Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself. This makes A LOT of meat! It is perfect for a crowd or you can divide it into portions that are perfect for your family size and freeze. It is just as good as the first time around!
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COPYCAT CAFE RIO CILANTRO RICE

3 cups water
4 cloves minced garlic
1/2 bunch chopped cilantro
1/2 medium onion, chopped
1 can (4 oz) green chilies
4 tsp. chicken bouillon
1 tsp. cumin
3/4 tsp. salt
1 TB butter
3 cups rice, uncooked
Bring water to a boil in large pot, add all ingredients. Cook covered for 30 minutes, or until rice is done.

This also freezes well!
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COPYCAT CAFE RIO TOMATILLO DRESSING

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro). This is a thin consistancy. Best to make it a day or two ahead of time so flavors can blend. If you don't want to go through all the trouble to make this each time you thaw out your second and third (or more) portions that you froze, you could substitute with your favorite ranch dressing.
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COPYCAT CAFE RIO PICO-DE-GALLO

3 tomatoes, diced
1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgment)
salt and pepper

Mix it up really well and refrigerate overnight. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.

Now, invite some people over and get cooking! Do you remember how to put together the salad?

Tortilla – you can make your own, mine came from a package.
Cheese -it is a good idea to warm these two up so the cheese is a little melty.
Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
Rice – don’t be stingy now!
Pork - I am actually salivating while writing this post…
Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
Pico de Gallo – I like extra pico, so I give myself an extra scoop.
Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish.
Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery.

Personally, I skip the tortilla, put the lettuce on the bottom and pile the meat and all the good stuff on top followed by the tortilla strips and dressing. How ever you put it together, it will taste delish!

Another way to eat the meat that will be leftover is to throw it in a tortilla and top it with whatever you want. Yummy burrito type meal!

COPYCAT STOUFFER'S MACARONI & CHEESE

As seen on Rachel Ray and recommended by Make Your Taste Buds Dance.

1 c. skim milk
5 tsp. flour
2 c. shredded cheddar cheese
2 tsp. margarine (I used butter)
1/2 tsp. salt
3/4 c. uncooked macaroni (to yield 1 3/4 c. cooked)

Whisk the flour into the milk in a saucepan and place it over medium heat. Add the butter, salt, and cheese and stir until the cheese begins to melt. Reduce the heat to low and simmer for 20 minutes, stirring occasionally so that it becomes smooth and thick. While the sauce thickens, prepare the macaroni using package directions. When the cheese sauce is thickened, add the macaroni. Eat immediately or pour mixture into a loaf pan or casserole dish. Cover and freeze.

To reheat, preheat the oven to 350, bake the frozen macaroni for 50-55 minutes or until the cheese begins to brown slightly.

OVEN "FRIED" ONION RINGS
WEIGHT WATCHERS FRIENDLY

1 lg. sweet onion, sliced into 1/2" rings
1/3 c. flour
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. ground mustard
1/2 c. buttermilk
1 c. seasoned bread crumbs (I like Progresso Italian crumbs)
cooking spray

Preheat oven to 400. Coat a 9 X 13 baking sheet quite heavily with cooking spray. Place flour, garlic powder, salt, and dry mustard into a resealable bag. Pour buttermilk into a dish, and put crumbs in another dish. Working in batches, place onions into flour and shake to coat. Dip in buttermilk, wetting all surfaces and then coat in crumbs. Place onto baking sheet and spray lightly with cooking spray. Bake for about 20 minutes or until browned and crispy.
1/2 onion= 4pts

SUPER NACHOS

In honor of Cinco de Mayo, I give you this super easy SUPER good family favorite. It comes together especially fast if you have leftover taco fixins!

tortilla chips (i have used baked too)
choice of nacho toppings:
taco flavored ground beef or turkey
refried beans, black beans, or pinto beans
nacho cheese sauce (such as Cheez Whiz)
chopped tomato, onion or green onion, red or green peppers, jalapenos, black olives, cilantro, etc
shredded cheese
guacamole
sour cream
salsa
hot sauce

Preheat oven to 350. Lightly spray baking sheet with cooking spray. Place a single layer of tortilla chips on the pan and top with desired toppings! I end by sprinkling with shredded cheese and chopped green onion. Bake for app 10 minutes or until cheese is melted and your mouth is watering! Top with sour cream and hot sauce if desired. Eat right out of the oven so they don't get too soggy.
I always think of my Aunt Kaye when I make these because I remember her putting these together for huge groups of family at my Grandma's house.

CHOCOLATE COCONUT CREAM PIE

This is a neat twist on the traditonal Coconut Cream. Our older sister

brought this for Easter Dinner and my mouth waters every time I think of it!

2 squares semi-sweet bakers chocolate, chopped

2 c. thawed cool-whip, divided

1  6 oz graham cracker pie crust

3/4 c. flake coconut, toasted, divided

1 1/2 cold milk

1 pkg (3.4 oz) coconut cream flavor instant jello pudding

In a microwave safe bowl, melt chocolate on high for 1 minute, stirring after about 30 sec. Repeat until chocolate is smooth. Add 1 c. of cool whip and 1/4 c. coconut. Stir until well blended. Spread onto the bottom of the pie crust. Beat milk and pudding milk with whisk for 2 minutes. Spread over chocolate layer in crust. Top with remaining cool whip and coconut. Refrigerate for 4 hours before serving.

WHITE CHICKEN CHILI

1 lb. chicken breast, cooked and shredded
1/2 c. chopped sweet onion
1 T. minced garlic
2 cans chicken broth+
2 cans water
1 small (4 oz) can green chilis
2 tsp. cumin
2 cans white beans

Saute onion and garlic in 1T. oil until tender. Add chicken broth, water, chilis, cumin, and beans. Bring to a boil and then simmer for about an hour. Add cooked chicken right before serving.
If desired, place some crumbled tortilla chips in the bowl before adding the soup. Top with shredded cheese and sour cream.