Ranch Chicken

Chicken Breasts
Parmesan Cheese
Ranch Seasoning Packet
Corn Flakes
Butter, melted

Defrost chicken, if frozen. Mix corn flakes, seasoning and parmesan cheese in bowl. Dip chicken in melted butter and roll in seasoned mixture. Lay in glass, greased pan. Pour any remaining butter or mixture into pan. Cook at 350 for about 40 minutes. Serve with rice. Add chicken bullion or chicken base to rice for extra flavor.

Measurements just depend on how much chicken you are cooking.

So tasty and easy!

Cafe Rio Salad Dressing

1 1/3 cup sour cream
3/4 cup mayo
1 bunch of cilantro ( I used less, about 2/3 of a large bunch)
1 pkg. ranch dressing mix
4 Tbs. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime

Mix together in a blender or food processor.
Enjoy!

Cafe Rio Lime Rice

2 Tbsp. Butter
1 ¼ cup Rice (I use long grain rice)
2 ¼ Cup Chicken Broth
¾ tsp. Salt
Pepper
Juice and Zest of 1 large or 2 small limes
2 Tbsp. chopped Cilantro
¼ tsp. Cumin

In a skillet melt butter with rice, add liquid, and other ingredients, bring to a boil, reduce
heat, cover and cook for 20 min.

Cafe Rio Salad

Pork
4 lbs pork roast (I usually double this amount because the sauce makes so much)
5 cans tomato sauce (8 oz.)
3 tsp. pressed garlic cloves
1 ½ to 3 cups brown sugar (I use 3, I like it sweet)
4 tsp. cumin
4 cups Dr. Pepper
2-4 Tbsp. Molasses
½ tsp. Salt
Pepper to taste

Mix the above ingredients together and pour over the meat. Place in a crock-pot and let
simmer until meat is tender and pulls away with fork. I usually do this over night. Feeds
about 25 people.

Salsa

Tomatoes
Green bell peppers
Onions

Jalapeños

Cilantro
Garlic
Salt
Lime juice

Quarter or eighth your tomatoes, and cut off the white core.  Fill the food processor bowl once.  Pulse to a finely diced consistency.  Pour into another bowl.  Fill it up again almost to the top with tomatoes.  In the top of the second bowl (or first, it really doesn't matter), add salt to taste, a couple of cloves of minced garlic, and about 1/3 cup fresh cilantro.  Pulse again until the tomatoes and cilantro are well diced.  Pour out the bowl.  Fill half of your food processor bowl with bell pepper, then add your jalapeños.  I usually scrape the membranes and seed them first, but you can leave the seeds in for more heat.  Fill the rest of the bowl with onions, and pulse again to a similar consistency.  Check for larger chunks, but add the peppers and onions to the tomato bowl.  Mix it up, and add about a tablespoon of lime juice (fresh if you have it, but I've used it from a bottle).  Taste it, and add more salt or lime as needed.

Super Yummy Snacky Candy Stuff

Toss white chocolate over:

Rice Chex Cereal
Pretzels
M&M's
Cherrios
Peanuts


And anything you think would be good. This is addicting it's so good!

Breadsticks

24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/2 cup grated Parmesan cheese
garlic salt

Roll each roll into a 6-inch rope. Place butter and cheese in shallow bowls. Dip each rope into butter and then into Parmesan cheese. Place breadsticks on an 11x17-inch sprayed baking sheet in 2 rows of twelve each. Sprinkle with garlic salt, if desired. Cover with plastic wrap.

Pizza Dough

1 T. yeast

1 T. sugar

1 cup warm water

1 tsp. salt

2 cups flour

Dissolve yeast and sugar in warm water. Mix yeast mixture with half the flour. Add the salt and the rest of the flour. Add more flour if needed but keep dough until just manageable. Knead or mix with bread mixer until smooth. Cover (you can coat the dough with olive oil if you want so it won't stick to the bowl) and rest in warm place for 20 minutes. Roll out on pizza pan and add sauce and topping.

I cook my pizzas at 500 degrees on the lower rack to get the bottom crispy and then put it on the middle rack at the end of cooking. Bake until edges are golden brown and cheese is beginning to brown.

Steadman's Mint Logs

 From my m-in-law.

1-16 oz. bag small marshmallows
1 cube butter or margarine
1 bag milk chocolate chips
2 eggs beaten with a fork
¼ cup – ½ cup pecans or walnuts
1 tsp. vanilla
1 tsp. mint flavoring
2 cups powdered sugar
Finely crushed graham crackers
(We use about a box and a half of graham crackers (large box)
for ten batches of candy).

Instructions:
Put crushed graham crackers in a cake pan (fill about ½ full at a time)

Put marshmallows in a large plastic bowl

Melt butter in a pan on low heat

Add chocolate chips. When they are melted (don’t let them get too hot or
it will melt the marshmallows) add the beaten eggs, vanilla, mint, and nuts.
Mix together and then add powdered sugar. Stir well and pour over
marshmallows and mix until chocolate covers all the marshmallows.

Spoon mixture on plastic wrap (1 ft. to 18 inches) and roll up. We divide
the candy into fourths or thirds, depending on how big the family is we are
giving the candy to.

Chunky Monkey Pancakes {Banana Chocolate Chip Pancakes with Peanut Butter Syrup}

Recipe by Our Best Bites
I found this recipe the other day and have made it about 4 times in two days, these are DELICIOUS!!!

1 1/2 C flour
3 Tbs sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 C buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large or extra large egg
2 small-med ripe bananas
1/4 C mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour
Cooking Spray or butter for pan

1 C maple syrup
1/2 C peanut butter

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.


For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6") and 2 T for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.

Yield:
28-30 2-3" pancakes (using 1/8 C batter measure)
14-15 4-6" pancakes (using 1/4 C batter measure)

Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through.