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

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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.