Corn Chowder

4-6 medium Yukon Gold potatoes
1 tsp. onion powder
1 T. dill weed
1/2 cube butter
1 can sweet corn
1 can creamed corn
2 cans cream of chicken soup
2 cups milk (sometimes I do less, depending on the consistency you like!)
6 sliced cooked, crumbled bacon (I like it a lot without the bacon also)

Chop the potatoes into cubes (they don't need to be peeled) and place them in a large pot. Add the butter, onion powder & dill weed and cook the potatoes on medium heat for about 15 minutes. Add both cans of corn (including the juice) into the potatoes. Add the cream of chicken soup and the milk and simmer on medium heat for another 20-25 minutes. Before serving, sprinkle the bacon into the soup. Serve it with rolls or in a bread bowl.

Black Beans

This goes great with the Cafe Rio pork or the shredded beef.

• 2 cans black beans, rinsed and drained
• 1 1/3 cup tomato juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 1/2 teaspoon salt
• 2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Green Chili Shredded Beef

Ok so this isn't really what the beef looked like, but I feel like I have to publish a picture to entice you all to make this. That being said, I think that I just made the tastiest meal I have ever made. The flavors just went together so well. It basically is similar to Cafe Rio's because I used the rice and beans recipe from them. Then I just kind of made up this shredded beef, and it was all so divine. You can eat it as a burrito, as a salad, or just plain, it is delicious.

1 - three pound rump roast
2 cans diced green chilies
1 can petite diced tomatoes
1 sliced onion
1/2 c beef broth
1 T chili powder
season to taste

Put your defrosted roast in your crock pot. Dump in the chilies, onion, tomatoes, and beef broth. Let it cook on low all day, I would say at least 8 hours. You want to cook it until it is tender enough to flake apart. After I shredded it I added garlic salt, season salt, and chili powder and let it cook for a little bit longer. Serve with the cilantro lime rice and black beans and it is heaven. It makes a lot so either expect a lot of leftovers, or invite someone over to share.

Olive Garden Pasta e Fagioli (copycat)

Ok so I went to Olive Garden last night and finally tried the real version of this soup, and this copycat recipe tastes exactly the same. I love them both, and the best thing is that this is a really simple recipe to make especially if you were to buy your carrots already julienned.

Olive Garden Pasta e Fagioli

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat.
Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts
of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup.
Simmer for 5-10 minutes and serve. Serves 8.

Enjoy with garlic bread sticks and you will be in soup heaven. Does anyone else think that Olive Garden's bread sticks used to be more garlicky and better?

"Lion House" Roll Recipe

This comes from the Lion House Cookbook, and it is my favorite no-fail roll recipe for homemade rolls, cinnamon rolls, or Samoan Pani Popo aka Coconut rolls. This is a long post, but includes most of the instructions for 3 different types of rolls. I hope you enjoy this one as much as I do!

2 Tbsp. Yeast
2 C. Warm water
1/3 C. Sugar
1/2 C. margarine (melted)
2 1/2 tsp. Salt
5-6 C. flour
1 egg

Combine yeast and water for 5 minutes. Add all other ingredients, but only 2 c. of flour. Beat until smooth either by hand or in a mixer. Add flour 1/2 cup at a time to mix in well until the dough is light but not sticky. Do not over mix or dough will be tough. Let roll dough rise covering the bowl with a towel so it won't dry out until it is 2 times it's original size. Then punch the dough down and roll it out to 1/2 in thick and cut out rolls (triangles for crescent rolls - dipped in melted butter, circles or squares for fold over rolls -dipped in melted butter, or roll into snake like ropes and tie knots for bakery rolls) or roll dough into 2" balls and place on a lightly greased cookie sheet or casserole dish. Let rolls rise in a warm moist environment until 2 times their size. You can do an egg white wash over the rolls to make them shiny if desired prior to cooking. Then cook at 400 degrees for 15-20 minutes or until golden brown. Brush with melted butter when they come out of the oven for a golden moist finish.


For variations, I make cinnamon rolls and roll the dough out to 1/2" thickness in a rectangle shape pour melted butter over rolled out dough, then top with brown sugar and white sugar, cinnamon, chopped walnuts, raisins or any other topping of your choice. Then roll dough into a long log. Using dental floss or thread slide it under the roll and bring edges together making 1"slices. Place slices in an ungreased baking dish and let rise until 2 times their size, then bake as directed above. Once the are out of the oven Top with first layer of cream cheese frosting, once cooled frost again. The first layer of frosting helps to keep them moist and not dry.


Pani PoPo Samoan Coconut bread is delicious with this roll recipe as well. You make the rolls as directed above rolling them into balls. You will need 1 can of "Coconut Cream" which is usually available in most stores, if not you can make your own by mixing 1 10 ounce Can coconut milk, 3 Tbsp. Sweetened Condensed milk, 3/4 C. Sugar mixed together. You can make these one of two ways depending on how you like your rolls. You can bake the rolls and in the last 5 minutes of baking you can pour the coconut mixture over the rolls and finish baking. Or you can pour the coconut mixture over the rolls before baking and bake it with the rolls the entire time. Either way it makes for a wonderful treat. These are often eaten as a breakfast roll in Samoa, but we love to eat them as a dessert.

Jello Poke Cake

This is one of the yummiest cakes there is, it is super moist and very easy to make! I've seen it done in cupcakes as well as 2 layer cakes with different color Jello like red and blue for 4th of July.

1 White or Yellow cake mix
1 small package of Jello, your flavor choice
1 c. boiling water
1/2 c. cold water
1 container Cool Whip

Prepare cake as directed in an oblong cake pan. Cool cake in pan for 15-20 minutes. Poke cake with fork or toothpick to make small holes all over the cake makins holes 1/2" - 1" apart. Dissolve Jello in boiling water. Add cold water to Jello then spoon over the cake slowly so the Jello mixture soaks into the holes. Chill at least 1 hour in the refrigerator. Top with cool whip and fresh fruit of your choice or decorative toppings.

Shish-Kabobs

1 Pound Meat of your choice (chicken, steak, etc.)
1 Green Pepper
1 Red or Yellow Pepper
1 Onion Chopped
1 Cup Grape Tomatoes
1 small Zucchini

Cut meat into 1" bite size pieces and marinade in meat marinade prior to making Kabobs. Chop vegetables into 1-2" bite size pieces and if desired make an additional batch of meat marinade and place veggies in marinade separate from meat. Take skewers and if using wooden skewers place them in water for 10-20 minutes to soak them to avoid them burning while cooking. Then Alternate meat and vegetables onto skewers. Then cook on BBQ grill until meat is done.

You can also make variations to this making just meat kabobs, or just veggie Kabobs, and you can add different vegetables according to your taste. We love to do fresh pineapples kabobs as well, the grilled pineapple is wonderful as are grilled shrimp kabobs. Be creative and enjoy the BBQ season!

Meat Marinade

This is the best Marinade for meat, I use it on chicken, beef whatever kind of meat I need to marinade. We use it to marinade meat for BBQ'ing and grilling shish-kabobs or for meat fondues. It is very yummy and the credit goes to my mom who passed it on to me.

1/2 C. Soy Sauce
1 Tbsp. Worcestershire Sauce
2 Tbsp Sugar
2 Tbsp Vinegar
1 clove Garlic minced or 1/8 tsp garlic salt
1 tsp fresh ginger or 1/2 tsp ground ginger

Mix together in a ziplock bag and marinate meat for 1-24 hours in the refrigerator prior to cooking meat.

Sausage Soup

1 lb sausage browned (jimmy dean or similar)
3 stalks celery diced
1 small onion diced
2 medium potato's diced (bite size)
1 1/2 cups shredded cheese
2 cans cream of celery soup (cream of chicken will work too)
2 1/2 cans of water

Brown sausage, add celery and onion to cook down until soft. Add potatoes, canned soup and cheese. Mix until melted. Add 2 full cans and one 1/2 can of water (the cream of soup can). Simmer on the stove for 45 minutes to 1 hour, or put it in the crock pot on low for 6-8 hours. Salt and pepper to taste.

Cafe Rio Look A-Like

So for any of you who live in Utah or Arizona who have ever heard of Cafe Rio, you will enjoy this. My mom gave me a bunch of xerox copies of recipes that people have tried to copy cat the recipes that the stores use to make their addictive meals from. So tonight for my brother in law's dinner we decided to try it out, and so I made the recipe's that follow. It actually turned out pretty good, the pork wasn't quite as good but everything else was great because you could add as little or as much of whatever you wanted to. It took some time, but it was very yummy and well worth the effort, especially when the comments came in from my company who was eating it. So enjoy!

Pork Tenderloin (Cafe-Rio Style)

3 pound Pork tenderloin roast
16 oz Salsa
1 Can of Coke or Dr. Pepper
2 Cups Brown Sugar
Water

Place roast in crockpot and add enough water to fill the crockpot 1/2 way up. Cook on high for 5 hours. Then Pour the liquid out and discard it. Cut up the roast into 3-4 pieces and place it back in the crockpot. Puree the salsa in a blender or food processor and transfer to a bowl. Add the coke and brown sugar and mix until sugar is disolved. Pour ove the roast and cook on high in crock pot for 3 more hours. Then shred meat with a fork. Serve with the extra sauce in the serving bowl to keep the meat moist.

Copycat Cafe Rio Cilantro Lime Rice

This is part of the Cafe Rio copycat recipes, and this one is spot on to the real thing.  I hope you enjoy it as much as we do!

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil.  Cover and cook on low 15-20 minutes, until rice is tender.  Remove from heat. In a small bowl combine lime juice, sugar and cilantro.  Pour over hot cooked rice and mix in as you fluff the rice.

Copycat Cafe Rio Cilantro Lime Rice

This is part of the Cafe Rio copycat recipes, and this one is spot on to the real thing.  I hope you enjoy it as much as we do!

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil.  Cover and cook on low 15-20 minutes, until rice is tender.  Remove from heat. In a small bowl combine lime juice, sugar and cilantro.  Pour over hot cooked rice and mix in as you fluff the rice.

Copycat Cafe-Rio House Cilantro Ranch Dressing

My children would eat this dressing with a spoon or anything else that I could find.  They LOVE IT!  and that is an understatement.  My daughter literally licks the container clean, I can't believe I'm admitting that.  Yes, it's that good.  Try it, you won't be sorry you did.

3 medium size tomatillos
1 jalapeno, with seeds removed
1 tsp. garlic minced

Place Tomatillos, garlic and jalapeno in a pan with a bit of olive oil and sea salt and roast them on a low to medium heat until soft and slightly brown.

1 cup Buttermilk
1 cup Mayonaise
1 package dry ranch dressing mix
juice of 1 lime
1/2 bunch of cilantro, chopped

Place all ingredients, including roasted tomatillo's, into a blender or food processor and blend unil completely blended (about 2 minutes)

Copycat Cafe-Rio House Cilantro Ranch Dressing

My children would eat this dressing with a spoon or anything else that I could find.  They LOVE IT!  and that is an understatement.  My daughter literally licks the container clean, I can't believe I'm admitting that.  Yes, it's that good.  Try it, you won't be sorry you did.

3 medium size tomatillos
1 jalapeno, with seeds removed
1 tsp. garlic minced

Place Tomatillos, garlic and jalapeno in a pan with a bit of olive oil and sea salt and roast them on a low to medium heat until soft and slightly brown.

1 cup Buttermilk
1 cup Mayonaise
1 package dry ranch dressing mix
juice of 1 lime
1/2 bunch of cilantro, chopped

Place all ingredients, including roasted tomatillo's, into a blender or food processor and blend unil completely blended (about 2 minutes)

Guacamole

1 Onion Chopped fine
1/2 bunch of cilantro, chopped fine
2 small tomatoes, chopped fine
4-5 avocados, mashed
juice of 1 lime

Combine all ingredients, add 1 tsp of salt just before serving.

(I used my food processor to chop the onions, tomatoes and puree the avocado and it turned out great.)

Fresh Pico De Gallo

4 Fresh Tomatoes, chopped
1 White Onion, Chopped
1/4 bunch of Cilantro, chopped
2 cloves of Garlic, minced
1/2 tsp. Lime Juice
1/2 tsp. Pepper

Mix together all ingredients and chill.

Homemade Pizza

Dough
1 Cup warm water
2 teaspoons active yeast
1/2 tsp. Salt
1 tsp sugar
2 Tbsp. Oil
2-3 cups flour

Toppings
1/2 jar Ragu or 1 can tomato sauce with 1/3 packet spaghetti seasoning
2 cups shredded cheese

Options
Ham/Pineapple
Sausage/green pepper
Pepperoni/Black Olives
(the combinations are endless)




Put warm water in bowl, add yeast, stir then let sit for 5 minutes while yeast activates. Add salt, sugar, oil and gradually add flour. Mix in a little at a time until dough is soft but does not keep sticking to your hands. Press into pan. Spread sauce, put cheese down then add toppings of your choice. The one shown has sausage and black olives. Ham and pineapple is another of our favorites. Bake at 375 for 15-20 minutes, depending on how well done you like your crust. Enjoy! My kids love to help me make this recipe!

Beef Broccoli

Marinade
1/2 tsp. Soda
1 Tbsp Soy Sauce
1 tsp. Cornstarch
1 Tbsp. Sesame Oil
1/4 tsp. Sugar

Entree
Medium Size Round Steak
1/2 lb Broccoli Tops
1 tsp. Cornstarch
1/3 Cup Water
7 Tbsp. Oil
1 Tbsp. Garlic Salt
1 tsp. Soy Sauce
3 Tbsp. Chicken Broth (or one bullion cube dissolved)
1/4 tsp. Pepper

Slice beef into thin strips. Mix marinade in a bowl. Add beef, nix well and let stand at least 30 minutes. (I marinate mine in the morning then pull it out when I am ready to cook) Cut broccoli into bite size pieces. Dissolve cornstarch in water to make paste. Heat oil in pan/wok over high heat for 1 minute. Stir fry beef tell well done. Remove beef and drain on napkin. Add 2 Tbsp oil to pan add garlic then broccoli stir fry for 5 minutes. Add cornstarch paste salt soy, brother and pepper. Stir tell thickens. Add beef and serve over rice.

Easy Bistro Chicken

This is adapted again from a kraft magazine. This is probably my favorite chicken dish. I think that the leftovers get better and better. Brad loves how the kitchen smells when I make this dish.

Prep Time:10 min Total Time: 32 min Makes:4 servings

4 slices bacon, cut into small pieces

1 -8 oz package of sliced fresh mushrooms

1 medium onion, chopped

1 can (15 oz.) stewed tomatoes, undrained

1/4 cup KRAFT Zesty Italian Dressing

3 Tbsp. tomato paste

4 small boneless skinless chicken breast halves (1 lb.)

1 cup Mozzarella Cheese

Cook bacon in large nonstick skillet until cooked but not crunchy. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.

ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.

SPRINKLE with cheese; simmer, uncovered, 5 min. or until cheese is melted.

I will usually add one more can of tomatoes and all of the tomato paste so that is more saucy. We serve it over fettuccine noodles, but it suggests that you could serve it over rice. I also like it when the chicken is cut up into cubes, it makes it cook faster and is easier for the kids to eat.

Easy Chicken Tetrazzini

Rachael asked me to post a tetrazzini recipe so here is the one we really like. I got this from a kraft magazine and we love it. The red pepper gives it a great kick.

Prep time: 25 min. Total time: 55 min.

1/2 lb spaghetti, uncooked
1 lb boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 oz cream cheese or neufchatel cheese(lower fat), cubed
1/4 c flour
14 oz chicken broth
3 T grated Parmesan cheese
1/2 c mozzarella cheese

Preheat oven to 350 degrees. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet; set aside.

Place cream cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium low; simmer 5 minutes, stirring frequently.

Drain pasta; return to saucepan. Add cream cheese mixture, chicken mixture and 2 T Parmesan cheese; mix well. Spoon into 2 qt round casserole dish; cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 T Parmesan cheese; continue baking, uncovered, 2 minutes or until mozzarella is melted.

Makes 6 - 1 cup servings, but I usually cook more of the pasta and use the whole cream cheese and bake it in a 9X13 pan so I have more leftovers.

Sour Cream Enchiladas

These are a favorite of mine, if you have never tried white sauce enchiladas you must try these, they are very yummy and easy to make. Thanks to my Mom for the yummy recipe!

2 Chicken Breasts cooked and shredded (ground beef also works well)
1 16 oz container of Sour Cream
1 can Cream of Chicken Soup
1-2 Cans of diced green chiles (depending on how spicy you like it)
1 Package of flour Tortillas (corn ones will also work)
Grated Cheese
Sliced Olives

Combine Sour cream, chicken soup and green chiles in a bowl and mix together. Divide cream mixture into two bowls, add chicken to one of the bowls and mix together. Place a good amount of chicken mixture inside center of a tortilla and roll tortilla up, then place in a 9x13 pan with the seam of the tortilla facing down. Repeat this step until all of the chicken mixture is gone. Then smother the other bowl of cream mixture over the top of the rolled tortillas. Spread grated cheese over the top of the tortillas and add sliced olives to the top. Cover with aluminum foil and bake in oven at 350 for 20-30 minutes or until cheese is melted.

The Perfect Chocolate Chip Cookie

I know everyone has a chocolate chip cookie recipe, but this one is the BEST. I've tried lots of different recipes, and this one turns out perfect every time. They're a bit crisp on the outside and super soft and chewy inside. Love em'!

1 c. sugar
1 c. brown sugar, packed
1 c. butter
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 c. flour
12 oz. pkg. chocolate chips (I like to use milk chocolate)

Cream eggs, butter & vanilla. Mix in sugars, flour, baking soda, and salt. Add chocolate chips. Bake at 375 for 10-12 minutes. Makes 2-3 dozen...depending on how much dough you eat! :)

Lettuce Wraps

These are as good as PF Changs!

1 lb ground turkey or chicken
2 Tbsp. Olive Oil
1 Can Water Chestnuts (finely chopped w/food chopper)
4 Green onions diced
4-5 Tbsp. Hoisin Sauce (in the oriental section)
4-5 Tbsp. Soy Sauce
1 Teaspoon minced garlic (I like the jar you keep in the fridge)
1/4 Cup Water
1 Head Iceberg Lettuce (separate leaves to wrap meat into)

Put 2 Tbsp oil in pan and brown ground chicken. Add water chestnuts and green onions. Simmer for a couple minutes then add Hoisin sauce, soy, garlic & water. Simmer for 5 minutes and serve on fresh crisp lettuce leaves. My boys love em!!

Porcupine Balls

This is a dish that we use to eat all of the time when I was growing up. Kids usually love it because of the meatballs, and also because of the rice. It's always a little different when I make it each time because I usually adjust the recipe a little each time i make it. It's pretty easy to make as well.


1 pound ground beef
1 medium Onion chopped finely
1 cup bread crumbs (optional)
1 teaspoon onion salt
1 teaspoon garlic salt
1/4 Cup Worcestershire sauce.
1 teaspoon black pepper
1 egg

1 cup rice (instant works really well)
1 jar spaghetti sauce
1 cup water

Mix the first 7 ingredients together, once combined form 1 1/2 inch meatballs. Place the uncooked rice in a bowl, then roll the meatballs in rice to cover them, then place them in an 8x8 baking dish side by side. Once all meatballs are in the baking dish add the extra rice on top of the meatballs. Combine the water and the spaghetti sauce and mix together, then pour over the meatballs. Cover the pan with tinfoil and bake at 375 for 1 1/2 hours or until meat balls are cooked thru and rice is tender. Serve with french bread.

Mint Brownies

(I forgot to take a picture, so this is what is left!)

I made these brownies for my nephew's baptism and they were a huge hit! 4 different people asked for the recipe. They're pretty easy to make! If you love mint, you must try these! With 5 sticks of butter, they're definitely not a low-fat treat! Sorry! :)

Brownies
6 eggs
3 c. sugar
5 squares unsweetened chocolate
1 1/2 c. butter
3 Tbsp. peppermint extract
2 1/4 c. flour

Beat eggs and sugar. In a small sauce pan, melt butter and chocolate squares. Stir in peppermint extract then add to the egg/sugar mixture. Add flour and mix well. Grease and flour a cookie sheet. Pour brownie mix on cookie sheet and bake at 350 for 20-25 minutes. Take out of oven and put in fridge for 15 minutes or until cooled.

Frosting
10 Tbsp. butter
5 c. powered sugar
5 tsp. peppermint extract
5-7 Tbsp. milk

Cream all ingredients together. Spread over cooled brownies. Put back in fridge for 10-15 minutes.

Drizzle
6 Tbsp. butter
3 squares unsweetened chocolate

Melt in saucepan and drizzle on top of brownies. Put brownies back in fridge to set up and take out 20 minutes before serving. I cut them in triangles to serve.