Brooke's Sweet Pork

From:  Brooke Mease


Pork loin(3-4 lbs)
1 c. brown sugar
1 can red taco sauce
1 T. cumin
1 can coke

1. Cook pork in crock pot with water covering part of the pork for 6 hrs or until able to shred. 
2. Three hrs before serving drain liquid and add all ingredients. Cook for an additional 3 hours.

Cafe Rio Chicken

From:  Brooke Mease


1 package italian dressing (make according to directions on back)
1 T. chilli powder
1 T. cumin
3 cloves of garlic, crushed
about 3-4 pieces of chicken breasts

Cook all together in crock pot on low for 3 hours then shred and cook one more hour.

Black Bean and Corn Salsa

From:  Emily Coltrin

1 can corn; drained
1 can black beans; drained
1 1/2 c. chopped tomato (about 5 roma tomatoes)
1/4 c. chopped cilantro
1 jalapeño; seeded and finely chopped
3 green onions; chopped
2 avocados; chopped (optional)
2 garlic cloves; minced
1 tsp. cumin
1 tsp. chili powder
2 T. cider vinegar
2-3 T. Veg. oil
1 1/2 tsp sugar
1/2 tsp salt
Juice from one medium lime

Mix and refrigerate.  Can be made a day in advance.  If adding avocados, add a couple hours before serving. 

Bacon-Wrapped Cocktail Sausages

From:  www.ourbestbites.com

SO YUMMY!

1 14-oz. package Lit’l Smokies

1 12-oz. package lean bacon

3/4 c. brown sugar

1. Preheat your oven to 325 and line a baking sheet with aluminum foil. Using a pair of kitchen shears, cut the slab of bacon into thirds.
2. Wrap 1/3 of each slice of bacon around each sausage and secure with a toothpick and place on the baking sheet.
3. Repeat with remaining sausages and bacon. When I was making these, the stars somehow aligned and this package of Lit’l Smokies and Hormel Black Label bacon matched up completely–no leftover bacon, no leftover sausage. Sprinkle brown sugar over sausages
4. Bake at 325 for 40-45 minutes or until bacon has cooked and is starting to brown.

Note: If you’re serving these at a party, they taste even better after a little time in the slow cooker on low heat.

Easy Pretzel Turtles

from: www.ourbestbites.com

small pretzels
Rolo candies – one bag has about 55 candies
Pecan halves – or optionally peanuts, cashews, and m&m’s
Optional: almond bark or white chocolate for drizzling

Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. You can also put them on foil, a silpat, or directly onto the cookie sheet.

Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape.

Press nuts into soft rolo and drizzle with white chocolate

Chocolate Dipped Peanut Butter Stuffed Ritz Sandwiches

From: www.kevinandamanda.com

1 sleeve Ritz Crackers
1/2 cup peanut butter
4 squares (8 oz) white almond bark

Spread a bit of peanut butter on as many crackers as you want, and top with another cracker to make a sandwich.
Melt the almond bark in the microwave on low to medium heat, stirring every 30 seconds until it’s melted and smooth.
Grab a sandwich with tongs and drop it in the melted almond bark, turning over a few times to coat.
Place on wax paper to cool for about 20-30 mins before serving.

Tanya's Chili

From:  Tanya Purcell

1 T. olive oil

1 lb. Ground beef (or chopped steak)

1 onion, chopped

3 cloves garlic, minced

½ green bell pepper

½ red bell pepper

½ cup celery (optional, if you don't have it on hand)

1 small can (4 oz) chopped green chilies

1 can beef broth

2 cans (14 ½ oz) diced tomatoes

1 can (15 oz) tomato sauce

1 can red kidney beans, drained, rinsed

1 can white beans, drained, rinsed

1 can black beans, drained and rinsed

1 T. chili powder

½ T. ground cumin

¼ tsp. Ground cayenne powder

(2 tsp Worcestershire sauce-added during last 30 minutes)

1. In a large pot, saute the ground beef with the 1 T. of olive oil until browned. 
2.  Add the onions, garlic and bell peppers, green chilies (& celery if you want it) and saute for another 5 minutes or until the onions are translucent.
3. Add the chili powder, cumin, cayenne pepper, tomatoes, broth and beans. 
4.  Reduce heat to low, cover and simmer for about one hour. 
5.  Add 2 tsp of Worcestershire sauce and remove cover and simmer for another 30 minutes or until you reach desire thickness.

*Hey Jaime girl, I put this all together from several different recipes and finally created my own. I have used it several years now and I have received compliments on it, so I hope you like it. There are so many different chili recipes. Some have way too much meat, others way too many kidney beans. I like this one because of the variety of different beans instead of just kidney beans and I like adding more vegetables to make it healthier. I read that rinsing the canned beans reduces the likelihood of bad gas:) That is always a plus! I hope you like it. I have made it without celery sometimes and without one of the bell peppers and it still turns out yummy. The longer it simmers, the better it tastes and it even tastes better the next day. The Worcestershire sauce really adds the perfect taste at the end. I wouldn't skip that. -Tanya:)

Cinnabon-Like Cream Cheese Frosting

8 oz. cream cheese

1 cube butter; softened

1 lb. powdered sugar

1 tsp. lemon juice

1 tsp. vanilla

1. Beat together the cream cheese and butter.
2. Slowly add the powdered sugar and mix well.
3. Beat the mixture together on high for 10 minutes; don't skimp on the mixing!
4. When you are almost done with mixing, add the lemon juice and vanilla.

Easy Cinnamon Bubble Bread

Rhodes white frozen rolls
1/2 c. butter; melted
2/3 c. sugar
1 T. cinnamon
Optional:  chopped pecans to spread on bottom of pan before placing the rolls

1. In a small bowl, mix together the cinnamon and sugar.
2. Roll each piece of frozen dough in the melted butter and then in the  cinnamon sugar mixture.
3. Place them in a greased baking dish, sprinkle remaining cinnamon and sugar over the top; following the directions on the back of the roll package for rising.
4. Bake at 350 degrees for 15-20 minutes.
5. Remove from oven and let cool and frost

Frosting

8 oz. cream cheese

1 cube butter; softened

1 lb. powdered sugar

1 tsp. lemon juice

1 tsp. vanilla

1. Beat together the cream cheese and butter.
2. Slowly add the powdered sugar and mix well.
3. Beat the mixture together on high for 10 minutes; don't skimp on the mixing!
4. When you are almost done with mixing, add the lemon juice and vanilla.

Light and Tasty Cupcake Frosting or Filling

From:  www.ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

1. Whisk together the flour and the milk. 
2. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). 
3. Even though it's thick, you can still get it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
4. It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. 
5. Then while beating, add in the thickened milk mixture and the vanilla. 
6. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens.  You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.

Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :) 
One batch makes enough to frost 12 cupcakes .


After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2.  If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can.  It should come together, but it takes a little patience! 

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

Four Cheese Pasta with Bacon

1 box (1 lb.) cavatappi
6 slices bacon; diced
1 T. unsalted butter
3 T. flour
2 cups 2% milk
1/2 tsp. onion flakes
1/4 tsp. salt
1/4 tsp. pepper
1/2 pound sharp cheddar cheese; shredded
1 cup shredded colby-jack (4oz)
1 cup shredded mozzarella (4 oz)
8 slices American cheese (6 oz)

1. Preheat oven to 350 degrees.  Coat 3-quart broiler safe baking dish with nonstick cooking spray.  
2. Bring a large pot of lightly salted water to boiling; add pasta and cook for 8 minutes; drain
3. Cook bacon over medium heat until crisp; 6 minutes.  Transfer to paper towels.  Pour off drippings, returning 2 T. to pan. Add butter
4. Whisk in flour until smooth.  Slowly whisk in milk.  
5. Stir in onion flakes, salt, and pepper. Bring to a boil and reduce heat and simmer for 2 minutes.
6. In a large bowl toss together cheddar, mozzerella, and colby-jack cheeses.
7. Remove milk mixture from heat; whisk in american cheese and 1 1/4 cup of cheese mixture.  
8. Mix bacon and remaining cheese together; set aside.
9. In pasta pot, combine pasta and cheese sauce.  Pour half into prepared dish.  Sprinkle with generous cup of bacon-cheese mixture.  Repeat layering.
10. Bake for 20 minutes.  Increase temperature to broil and broil for 3 minutes until lightly browned.  

Servings:  10 cups

404 calories, 21 g. fat, 20 g. protein, 33 g. carbs, 2 g fiber, 616 mg sodium, 63 mg cholesterol

Cornbread

2 boxes Jiffy corn muffin mix
1 box butter cake mix
5 eggs
2/3 cup milk
1 1/3 cup water
1/2 cup butter; softened

1. Preheat oven to 350 degrees
2. Mix all ingredients together and pout into a greased 9x13 pan
3. Bake for 40 minutes or until done

TX BBQ Beans

From:  Tara Wagley

3 cans Pork N Beans; drain juice from 2 of the cans
1 chopped jalapeño
1 chopped bell pepper
1 chopped medium onion
Garlic; I use 2 minced cloves
Salt; to taste
Course ground black pepper; to taste
1 pkg. Hillshire Farms 'U' shaped smoked sausage
1 small bottle Kraft original BBQ sauce
Ketchup
Mustard (I use Dijon)
Pickled jalapeño JUICE (or pickle juice)

1. In large bowl add beans, jalapeño, bell pepper, onion, garlic and season to taste with salt and pepper
2. Start out with 1/4 cup EACH of ketchup,mustard, bbq sauce, and jalapeño juice mixed together.
3. Mix sauce into bean mixture; make more if needed
4. Chop up HALF of the sausage and stir into beans
5. Pour into a 9x13 pan
6. Chop up second half of sausage and lay across the top of the beans
7. Cook in 350 degrees until bubbly and sausage starts to brown around the edges; about 1 hour.

Nasty Crab Dip

From:  Emily Coltrin

Don't let the title fool you!!  It's good, and I don't like seafood/fish!!

2 green onions thinly sliced

8 oz. cream cheese

6 oz. Lump crab meat (canned works great)

1/2 c. shredded cheddar cheese

1/2 c. finely chopped red peppers

1 T. dijon mustard

Optional:  a little milk to thin out to desired consistency

1. Mix all ingredients together and chill at least 1 hour.  Serve with crackers.

Caramel Toffee Fruit Dip

From: www.ourbestbites.com

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won’t be pretty, but it will sure taste good!)

Allow cream cheese to reach room temperature.
With an electric mixer, combine cream cheese, brown sugar, and vanilla.
When ready to serve, stir in about 1/2 a bag of toffee bits.
Serve with fruit

Raspberry Jam

From:  Grandma Fern

3 cups mashed raspberries
2 cup water
1 pkg. raspberry kool-aid
1 pkg. MCP pectin
5 c. sugar
1/2 tsp. butter

1. Combine fruit and water in large pot.
2. Add kool-aid and pectin; stir well
3. Heat until it begins to boil; add sugar and stir well
4. Bring to a full boil; where you can't stir the boil down.
5. Boil for 3 MINUTES; 
6. Add butter and cool 3-4 minutes then skim off foam from top
7. Pour into sterile jars and seal with lids and rings per canning instructions
8. Turn upside down for 5 minutes to distribute seeds if needed.

Makes est. 6 small (8oz) jars or 3-ish (16oz) jars

**Note:  2 Costco flats of berries = 3 batches  (4 - 6oz containers of raspberries = 3 cups)

Orange Frosted Cranberry Cookies

From: Lisa Toone

Cookie:
1 c. white sugar
1/2 c. brown sugar
1 c. softened butter
1 tsp. grated orange peel
2 T. orange juice
1 egg
2 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c. dried cranberries
1 c. chopped macadamia nuts

1. Heat oven to 375 degrees
2. In large bowl, beat sugars, butter, orange peel, juice and egg
3. Mix remaining ingredients together and add to butter mixture.
4. Drop by tablespoonfuls onto lightly greased cookie sheet.
5. Bake 12-14 minutes.  Cool completely
6. Frost a thin layer onto each cookie.

Frosting:

1 1/2 c. powdered sugar

1/2 tsp. orange peel

2-3 T. orange juice 

• Whisk until smooth

These are insanely good the next day!!!

Homemade Vanilla Ice Cream

3 eggs
1 1/2 c. sugar
1/4 & 1/8 tsp. salt
3 3/4 c. whipping cream
3 c. half and half cream
1/2 of a fresh vanilla bean
3 1/2 tsp. vanilla

1. In heavy saucepan, combine all first 6 ingredients over medium-low heat; stirring constantly until mixture is thick enough to coat a metal spoon and reaches at least 160 degrees.
2. Remove from heat; cool quickly in a sink of ice water; stirring to cool
3. Add vanilla extract
4. Pour custard into cylinder of an ice cream machine.  Turn on and freeze for at least 1 hour.

Green Chile-Cilantro Pesto

2 c. fresh cilantro; slightly packed
1 1/2 c. Parmesan cheese; grated
4 (4 oz) can medium-hot green chilies; chopped
1 jalapeño chile, seeded and chopped fine
1/4 c. pine nuts
2 garlic cloves; peeled
1/2 c. olive oil
Salt & pepper

1. Toast the pine nuts in a dry skillet over medium heat, shaking often, until lightly browned, about 3 minutes.
2. Puree cilantro, cheese, green chilies, jalapeño, pine nuts and garlic in a food processor until smooth, scraping down sides as necessary.
3. With processor running, add oil in steady stream until emulsified.
4. Season with salt & pepper and toss with cooked pasta.

Sauce makes enough for 1 pound of pasta.

Herb Pesto

From:  Rachel Vanderlaan

2 c. fresh basil; firmly packed
3/4 c. parmesan cheese; grated
1/2 c. extra-virgin olive oil
2 T. pine nuts
4 garlic cloves
Salt & Pepper

1. In a food processor, puree basil, cheese, pine nuts and garlic until smooth, scraping down sides as necessary
2. With processor running, add oil in steady stream until emulsified.  
3. Season with salt & pepper.

Toss pesto on cooked pasta or top over pizza dough/crust and top with tomatoes. You can also freeze in ice tray or freezer bags in portions.

Teriyaki Meatballs

From: Marianne Stoker

Note: I double the meat to make 24 meatballs or just buy meatballs from Costco

Meatballs:
1/2 lb. ground beef
1/2 cup soft bread crumbs
2 T. milk
1 T. finely chopped onion
1 egg
1/4 tsp. salt

Sauce:
2 T. cornstarch
1/2 cup sugar
1/3 cup soy sauce
1 clove garlic; minced
1/2 tsp. ground ginger
2 1/4 cups beef broth

Preheat oven to 375 degrees
Combine beef, bread crumbs, milk, onion, egg and salt; mix thoroughly but lightly.
Shape into 12 meatballs (remember to double if you have a larger family or using as an appetizer)
Place in a baking dish, bake for 25-30 minutes or until browned

SAUCE:
In sauce pan, blend together cornstarch, soy sauce, sugar, garlic and ginger.
Gradually stir in beef broth.
Cook over medium low heat until thickened.

Add meatballs to sauce and serve!

Serve with rice and stir-fry vegetables or leave in crockpot for an appetizer.

Serves 6

Strawberry Cream Trifle

1/2 c. almonds; sliced and toasted
1 (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 (16 oz) frozen sliced strawberries in syrup; thawed
1 lemon
3 (8 oz) blended strawberry yogurts
3 (3.4 oz) pkg cheesecake instant pudding
1 (8 oz) frozen whipped topping; thawed
Powdered sugar

1. Coarsely chop almonds; set aside.
2. Cut pound cake into 1 inch cubes; set aside
3. Pick out one large strawberry for garnish; set aside
4. Hull remaining strawberries and cut into quarters.
5. In a bowl, combine fresh and frozen strawberries, mix well.
6. Juice lemon to measure 2 T.
7. In a separate bowl, whisk together lemon juice, yogurt, and pudding mix until smooth; immediately fold in 1 cup of whipped topping!

Assemble:

1. Place 1/3 cake cubes onto bottom of trifle bowl.  
2. Top pound cake with 1/3 strawberries
3. Top with half yogurt  mixture, spreading evenly.
4. Sprinkle with 1/3 almonds.
5. Repeat layers one time.
6. Top with remaining pound cake and strawberry mixture
7. Spread remaining whipped topping over the top of trifle, spreading evenly to create a smooth surface.
8. Sprinkle remaining almonds over whipped topping and sprinkle with powdered sugar.
9. Top with fanned strawberry.

Serves 12

Honey Butter

1 pound real butter
1/4 cup honey
1/2 tsp. cinnamon
1/2 tsp. vanilla

1. Cut the butter into chunks and place in bowl.  Beat on low speed until smooth.
2. Add honey, cinnamon, and vanilla and beat until well combined; about 5-7 minutes
3. Remove butter from bowl and spoon onto parchment paper or plastic wrap.  Roll into a log and chill for 2 hours.

Best served on fresh scones!!!!