Chocolate Pudding Dessert

3/4 cups flour
6T butter
1/3 cup chopped pecans

Combine ingredients and cut together as a for pie crust, until they resemble coarse meal.
Press well into 8x8 inch baking pan. Bake at 325 degrees for 20 mins. Remove from oven and cool.

1/2 cup powdered sugar
4oz cream cheese, softened
2 cup whipped topping, thawed

Beat together sugar and cheese until fluffy. Fold in half the whipped topping. Spread on cooled crust.

1 packages (3oz each) instant chocolate pudding
1 1/2 cups milk

Make up pudding according to package directions, using just 3 cups milk. Spread the pudding on the cream cheese layer. Spread remaining whipped topping on pudding layer. Sprinkle with additional chopped nuts, if desired. Chill several hours or overnight.

Salmon Marinade - Fast Marinade

salmon fillet
1/4 Cup olive oil
3 T soy sauce
2 scallions chopped
1 garlic clove, chopped
2 t fresh ginger, minced

Mix and broil or bake salmon.

Soy Ginger Salmon - Long Marinade

1 lb Salmon Filet
1/3 Cup Brown Sugar
2 t Lemon Pepper
1 t Garlic Powder
1/3 Cup Soy Sauce
1 T Olive Oil
1 inch Ginger Root, minced
1/3 Cup Orange Juice

Mix together with salmon in Ziploc freezer bag. Marinade for at least 3hours, refrigerate, or freeze.

Bake 450 for 10-15 minutes.

Creamy Chocolate Fudge

Creamy Chocolate Fudge

Our Best Bites

1 12-oz. can evaporated milk
4 cups granulated sugar
2 1/4 cups mini marshmallows
1 12-oz. bag milk chocolate chips
1/2 c. semi-sweet chocolate chips
2 sticks butter
1 teaspoon vanilla

In a large heavy saucepan, combine the milk, sugar, and marshmallows and insert a candy thermometer into the mixture. Cook over medium heat, stirring frequently (constantly at the end) until the temperature reaches 240 degrees.

While the marshmallow mixture is cooking, line a 9×13″ pan with foil and spray it with non-stick cooking spray and set it aside.

After you spray the pan, combine the butter, chocolate chips, and vanilla in a large glass or metal bowl (or the bowl of your stand mixer). When the marshmallow mixture is cooked, pour it over the chocolate chip mixture. Beat the mixture with a hand-held electric mixer, your stand mixer, or a hand-held whisk on low speed until the mixture is well-combined, smooth, and just starting to lose its sheen. Pour it into the prepared pan. Chill completely in the refrigerator before cutting into 1″ squares.

Optional Mix-Ins, Toppings, and Changes:
-Use peppermint marshmallows and top with chopped Andes mints for peppermint fudge
-Use 1/2 chocolate chips and 1/2 peanut butter chips (in 2 separate bowls) and then swirl the two mixtures together for peanut butter fudge.
-Add 1 1/2 cups chopped walnuts or pecans
-Top with chopped walnuts or pecans and marshmallows for rocky road fudge
Makes 117 1″ squares/5 pounds of fudge.

Cafe Rio CopyCat - chicken, sweet pork, cilantro-lime rice, Creamy Tomatillo Dressing

Chicken

Ingredients: 2lb Boneless Skinless Chicken Breast 1/2 cup Zesty Italian Salad Dressing 1/2 T Minced Garlic 1 pkt Ranch Dressing Mix 1/4 Cup Water 1/2 T Chili Powder 1/2 T Ground Cumin Method: Place ingredients in a slow cooker. Cover and cook on low heat 8-10 hours. Remove liquid (save) and shred. Add back juices until a nice consistency is achieved. Serve.

 

Sweet Pork

Ingredients:

• 1 (3-5 lb.) sirloin or boneless pork loin roast
• 1 cup salsa
• 1 cup packed brown sugar

Method:

Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.

Cilantro-Lime Rice

Ingredients:

• 1 cup uncooked converted white rice
• 1 teaspoon butter
• 2 cloves garlic, minced
• 1 teaspoon grated lime peel
• 1 can (15 ounces) chicken broth
• ¼ cup water
• 2 Tablespoons freshly squeezed lime juice
• 2 teaspoons sugar
• 3 Tablespoons freshly chopped cilantro

Method:

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

Creamy Tomatillo Salad Dressing

Ingredients:

• 1 cup sour cream
• 1 envelope Ranch Salad Dressing
• ½ envelope Fiesta Ranch Salad Dressing
• 6 tomatillos, husked and cut in half
  
• 1 clove garlic, minced
• Juice from 2 freshly squeezed limes
• ¼ cup freshly chopped cilantro

Method:

Combine all ingredients in a blender. And blend until smooth. Store in refrigerator up to 1 week.

Light and Crispy Waffles

Light and Crispy Waffles

1 1/3 cup all purpose flour
2/3 cup cornstarch
2 tbsp sugar
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cup milk
2/3 cup vegetable oil
2 large egg
2 tsp vanilla extract
In a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda and salt. Make a well in the center and pour in milk, oil, egg and vanilla. Whisk together until fully combined.
Let batter rest for 30-60 minutes at room temperature.
Preheat your waffle iron and cook according to the manufacturer’s instructions (the oil in the waffles should eliminate the need to grease the iron).
Serve immediately with syrup, butter and/or berries.

Portabello Pork Chops

Portabello Pork Chops
from: porkbeinspired.com

4 bone-in pork rib or loin chops, 3/4-inch thick
1 1/2 cups mild chunky salsa
1 cup Portobello mushrooms, chopped
1 cup shredded cheddar cheese
2 tablespoons maple syrup
1/4 cup fresh parsley, snipped

Heat oven to 375 degrees F. Trim fat from chops.
Spoon salsa into a 3-quart rectangular baking dish. Arrange chops on top of salsa. Combine Portobello mushrooms, cheddar cheese and maple syrup in a medium bowl. Spoon over chops. Bake, uncovered, for 20 to 30 minutes until internal temperature on a thermometer reads 145 degrees F followed by a 3 minute rest time. Sprinkle with parsley. Serve chops with salsa mixture.
Makes 4 servings

Classic Oatmeal Chocolate Chip Cookies

Classic Oatmeal Chocolate Chip Cookies

from melskitchencafe.com

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
2 3/4 cups oatmeal
2 cups chocolate chips

Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add Baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined. Bake at 350 degrees for 10-12 minutes.

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

from melskitchencafe.com my favorite food blog

2 1/8 cups all-purpose flour (about 10 1/2 ounces)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly

1 cup packed light brown sugar (7 ounces)

1/2 cup granulated sugar (3 1/2 ounces)

1 large egg

1 large egg yolk

2 teaspoons vanilla

2 cups (12 ounces) semisweet or milk chocolate chips

Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.

Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets.

Bake the cookies for 10-12 minutes until the edges are set and just lightly browned. Don't overbake or else the cookies will be tough and hard. 

If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months). Frozen cookie dough can be stored for up to 2 months in the freezer.

Broccoli and Cheese Soup

Broccoli Cheese Soup

Ingredients: 

2 heads broccoli, chopped

6 Tb. butter

½ c. chopped onion 

6 Tb. flour 

2 c. chicken broth

2 c. milk

1 tsp. salt 

¼ tsp. nutmeg 

1 c. grated cheddar cheese

Method:

Steam broccoli in a small amount of water until tender. Meanwhile, melt butter in heavy saucepan, add onion and cook until clear and starting to brown. Stir in flour to make a roux. Slowly add broth and milk. Stir and cook over medium heat until thickened. Add salt, nutmeg and cooked broccoli, can also add cooking water if not too much. Just before serving, stir in cheese. Makes 6- 8 servings

EASY Chicken Salad

Quick Chicken Salad

• 2 (12.5 oz) cans of chicken
• 1/2 cup light mayonnaise
• 1 cup diced apple
• 1 green onion, diced
• 1/2 cup green, red, yellow or orange bell peppers
• 1/4 cup cashews, chopped
• salt and pepper to taste

Combine. Serve.

Cheesy Potato Casserole (Funeral Potatoes)

Cheesy Potato Casserole (Funeral Potatoes)

Macaroni and Cheese

1 (8oz) package macaroni (cooked according to package directions to al-dente)
4 T  butter
4 T  flour
2 C  evaporated milk (I used one can plus enough whole milk to equal 2cups)
1/2 t  salt
black pepper, to taste
2 C  cheddar cheese, shredded
1/2 C  panko bread crumbs
2 T  wheat germ
2 T  Parmesan cheese, shredded

Preheat oven to 400F.

In a large saucepan on low melt butter. Add flour and whisk for 2 minutes. on medium heat add milk; stirring constantly. Cook for a few minutes. Remove form heat and add cooked noodles. Add shredded cheese. Now you can serve it this way or if you'd like a baked version pour into a greased (Pam) 8x8 pan. Sprinkle top with panko, wheat germ and Parmesan. Bake 20min until hot and bubbly. Serve immediately.

Wild Rice Chicken Casserole

Adapted from Paula Dean

2 cans (14.5oz) cut green beans, drained
2 cups  cooked chicken, diced
1 onion, sauteed
1 can (8oz) water chestnuts, drained, diced
1 jar (4oz) pimentos, drained
1 can (10.75oz) cream of celery, mushroom, or chicken soup
1/4 cup  sour cream
1/4 cup  mayonnaise
2 boxes (6oz) long-grain and wild rice(rice-a-roni), cooked according to package
1 cup sharp cheddar


Preheat oven 350.
Mix all ingredients together except 1/4 cup cheese. Pour into a 13x9 casserole dish. Sprinkle with remaining cheese. Cook 20-25 min until bubbly and hot.

Bloomin' Onion Bread

by The Changeable Table

1 Loaf   Sourdough Bread (uncut)
1 lb  Monterey Jack Cheese, thinly sliced into 1# strips
1/2 C  Butter, melted
1/2 C  Green Onions, sliced thin
2 t  Poppy seeds

Preheat oven to 350. Slice bread in 1/2" slices, NOT going through to the bottom of the loaf. The take it ans slice 1/2" slices going the other direction. It is a little tough to keep it together, but I have found if you hold 1/2 the slices the the other half it works well.  Place cheese in between slices. Mix butter, onions and poppy seeds and pour over bread. Wrap with aluminum foil, place on baking sheet. Bake for 15min. Remove foil and bake another 10min till golden and bubbly. Serve immediately.