Sunday, March 27, 2011

Mall Pretzels

We made these today, and they were delicious!! Make them for your families too. They will love you!! We made cinnamon sugar, garlic, and regular salt. They were all delicious!!

Saturday, August 28, 2010

oatmeal pancakes

You gotta try these. We made them this morning and loved them.


Thursday, May 20, 2010

Mango Salsa Chicken

4 Chicken Breasts
2 C Mango Peach Salsa (I got mine from Costco)
1 can chili beans
1 can corn

Place in crockpot for 5hrs if breasts are frozen. Shred chicken. Serve with cottage cheese, and cheddar cheese on top. Eat with tortilla chips.


p.s. This is Mindy's recipe. I just made it for our freezer meal group ,a nd I tried to post it to there. Oops, wrong blog. I thought I'd leave it for some of you to enjoy though. Thanks Mindy!!

Tuesday, March 23, 2010


12 oz. boneless, skinless chicken breast, cut into 1" pieces {I used can chicken}
2 green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 14.5 oz. can whole tomatoes
1/3 cup tomato paste
3 cups cooked rice
1 can beef broth (14.5 oz)
1 tbsp. dried parsley
1 1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 tsp. Tabasco sauce
1 tsp. cayenne pepper
1/2 tsp. salt
1 lb. shelled shrimp OR 1/2 lb. sliced, polish sausage (*the shrimp is the healthier option)


add all ingredients except shrimp or sausage, and rice, to crockpot. cover; cook on low 8-10 hours (or high 3-4 hours). add shrimp or sausage the last 15-30 minutes of cooking. stir in rice when ready to serve.

yields 6 servings.

Honey-Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6


Cafe Rio Salad Recipes


1 c. buttermilk

1 c. mayo

1 chopped and seeded jalapeno pepper

3-4 tomatillos, chopped

Approx 1/2 cup chopped cilantro

1 clove minced garlic

1 pkg. buttermilk ranch salad dressing

1 tsp lime juice

- Blend all together in blender; chill. The longer it chills, the thicker it will be.


2 c. white rice

4 c. water

4 chicken bouillon cubes

1 tsp. cumin

2 cloves garlic, minced

6 green onions, chopped

6 sprigs cilantro, chopped

-Boil water and add bouillon cubes to dissolve. Combine all ingredients in rice cooker. Cook until rice is done and all liquid is absorbed.


5-6 lbs. pork roast (can use shoulder)

12 oz. taco sauce (you can make your own using tomato sauce and a taco seasoning packet)
1 tbsp. cumin

1 c. brown sugar

20 oz. Coke (not Diet)

-Season roast with salt and pepper. Place roast in slow cooker. Add water to cover 1/2 the roast. Cook 12 hours on low. After 12 hours, you can pour out at least 1/2 the water and drain off fat. Then, add rest of ingredients and cook on low another 6 hours. It will fall apart when ready.

{I used a 2lb roast and cut all the ingredients by half and I skipped the roast in water part.}


7-8 chicken breasts

2 Rotel-brand diced tomatoes/green chilis

1 tsp. pepper

1 tsp. salt

1 tsp. chili powder

1 tsp. garlic salt

1 tsp. cayenne pepper

1 dash tobasco

lime juice

-Cook everything together in the crock pot. When done, shred chicken and add lime juice to taste

Since we don't live by Cafe Rio or Costa Vida we really enjoyed these!

Monday, March 15, 2010

Yummy Taco Salad


1 lb. hamburger: cook, drain, cool (you can use ground turkey too)
1 pkg. taco seasoning
1 16-oz. can red kidney beans, drained
1 head lettuce (iceberg works best in my opinion. Romain would be yummy too)
2 cups shredded cheddar cheese (i normally put in just 1)
1/2 cup chopped onion
2-3 cups crushed tortilla chips
1 8-oz. bottle catalina dressing (i use low-fat)


brown hamburger. drain and set aside to cool. once meat is cooled, add all ingredients except taco packet and catalina into a large bowl. mix together. in a smaller bowl, add taco packet to catalina dressing and whisk together. then add to the rest of the ingredients. give it a good toss and serve.


{photo courtesy of}