Shredded Pork

Ingredients
4 cups water2 pounds boneless pork butt or pork roast

1 small onion1 teaspoon salt

1 tablespoon vegetable oil

1 cup (1 small) chopped onion

3 cloves garlic1 cup (7-ounce can) ORTEGA® Diced Green Chiles

1 1/2 to 2 tsp ground oregano

Salt and ground black pepper to taste

Directions
COMBINE water, pork, quartered onion and salt in large stockpot. Bring to a boil. Reduce heat to low. Cook, covered, for 1 1/2 to 2 hours or until meat is very tender. Remove pork. Strain broth; reserve 1/2 cup for meat filling (remaining broth may be refrigerated or frozen for future use). Shred pork.
HEAT vegetable oil in large skillet over medium-high heat. Add chopped onion, garlic and pork; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Stir in reserved broth, chiles, oregano, salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
USE filling in burritos, tacos, tamales or tostadas.

Peanut chews

Ingredients
1 cup dark corn syrup
1 cup sugar
1 cup smooth peanut butter
1-1/4 cup salted or dry roasted peanuts
5 cups corn flakes

Directions
Mix corn syrup and sugar in 3-quart heavy saucepan.
Bring to a full boil, stirring constantly.
Remove from heat; quickly stir in peanut butter.
Add peanuts and corn flakes, stirring to coat.
Press into buttered 13 x 9 x 2 inch pan.
Cool and cut into 48 pieces.

Northern style corn fritters

Ingredients
3 egg yolks

1 2/3 cups drained canned corn kernels

1/2 tsp salt

1/8 tsp pepper

1/4 cup sifted all purpose flour

3 eggs whites, stiffly beaten

6 Tbs salad oil

Directions
Beat yolks until light, mix in corn, salt, pepper, and flour
Fold mixture into egg whites
Drop mixture by tablespoonfuls into hot oil in skillet
Cook on both sides until golden brown

Peanut butterscotch pretzel

Ingredients
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

1/3 cup creamy peanut butter

About 60 (3-inch) twisted pretzels

2 to 3 tablespoons sesame seeds

Directions
MICROWAVE morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip about 3/4 of one pretzel in butterscotch mixture; shake off excess. Place on wire rack; sprinkle lightly with sesame seeds. Repeat with remaining pretzels. (If mixture thickens, microwave on MEDIUM-HIGH (70%) power at 10- to 20-second intervals, stirring until smooth).
REFRIGERATE for 20 minutes or until set. Store in airtight containers or resealable plastic bags.

noodle pudding

Ingredients
1 8oz. package egg noodles

4 eggs

1/2 tsp salt

1/2 cup sugar

1/2 cup seedless raisins

2 cooking apples peeled and sliced

1/2 cup maraschino cherries in their juice

Directions
Preheat oven to 350
Cook according to package directions, noodles in salted water
Drain and rinse in cold water
Add eggs, salt to taste and sugar
Add the raisins, apples, and cherries
Mix and place in a two quart greased casserole
Bake for one hour

Berries and cream hot cereal

Ingredients
4 cups fat-free milk
3/4 cups CREAM OF WHEAT Cereal (1-minute, 2 1/2-minute, or 10-minute stovetop cooking)
1/3 cup whipped cream cheese
1/4 cup sugar
2 cups blueberries or strawberries

Directions
Heat water to a boil in medium saucepan over high heat; slowly stir in cereal
Cook and stir for 3-5 minutes or until thickened
Blend in cream cheese and sugar
Stir in blueberries or strawberries
Serve immediately
Makes 6 Servings

creamy chocolate pudding

Ingredients
6 tablespoons granulated sugar
1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 cup cornstarch
1/8 teaspoon salt
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1/2 cup water
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract

Directions
COMBINE sugar, cocoa, cornstarch and salt in medium saucepan. Add evaporated milk and water; whisk to blend.
COOK over medium heat, stirring constantly, for about 7 minutes or until pudding thickens (do not boil). Remove from heat; stir in butter and vanilla extract. Serve warm or cold.

Milk Chocolate Popcorn

Ingredients
12 cups popped popcorn

1 can (12 oz.) salted peanuts

1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

1 cup light corn syrup

1/4 cup (1/2 stick) butter or margarine

Directions
PREHEAT oven to 300° F. Grease large roasting pan. Line serving plate with waxed paper.
COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.
BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.

Rhubarb Upside down cake

Click here for more rhubarb recipes.


1/4 cup butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
1 box Betty Crocker® SuperMoist® yellow or French vanilla cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs


1.
Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
2.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
3.
Bake 43 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.

Rhubarb Squares

I love love love rhubarb!

1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup cold butter or margarine, cut into small pieces
1 3/4 cups sugar
3 eggs
4 cups sliced fresh rhubarb
Whipped cream, if desired


1.
Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 1/4 cups of the mixture (if mixture is sticky, lightly flour hands). Reserve remaining crumbly mixture for topping. Bake 15 minutes. Remove from oven.
2.
In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
3.
Bake 45 to 55 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.

Hash brown casserole

Ingredients
2 cans shredded cheddar cheese (8 ounces)

6 large eggs,

12 oz NESTLÉ® CARNATION® Evaporated Milk (1 can)

1 tsp salt

1/2 tsp ground black pepper

26 oz frozen shredded hash brown potatoes (1 package)

1 onion, (1 medium)

1 green bell pepper, (small)

1 cup diced ham

Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.
COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.
BAKE for 60 to 65 minutes or until set.

Taco Spaghetti

From the better homes and gardens website - my family LOVED this!!!

Ingredients
5 ounces packaged dried spaghetti, linguine, or fettuccine, broken
1 pound ground beef or ground raw turkey
1 large onion, chopped (1 cup)
3/4 cup water
1/2 of a 1-1/4-ounce envelope (2 tablespoons) taco seasoning mix
1 11-ounce can whole kernel corn with sweet peppers, drained
1 cup sliced pitted ripe olives
1 cup shredded Cojack or cheddar cheese (4 ounces)
1/2 cup salsa
1 4-ounce can diced green chilies, drained
6 cups shredded lettuce
1 cup broken tortilla chips
1 medium tomato, cut into thin wedges
Dairy sour cream (optional)
Directions
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a 12-inch skillet cook ground beef or turkey and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chilies.
Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.
Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream. Makes 6 main-dish servings.

Jello

My friend Crysty shared this fabulous jello recipe with me. It was a huge hit with our family!

Mix a big package of strawberry jello with 2 c. HOT water, dissolve, and let set up in the fridge. When it's about half way set up, mix in a vanilla pudding mix (just the powder) and then mandarin oranges, fresh sliced strawberries, diced pineapple, and any other fruit you want.

Baked Oatmeal with Scrambled Eggs

Lately I have been drooling over cheap and easy meals posted by $5 dinners. These are really inspiring (as well as a couple of other people) to try my hand at cooking from scratch once in awhile! I think I'll give this one a try!

Baked Oatmeal with Scrambled Eggs

Ingredients
2 eggs ($.16)
1/2 cup applesauce ($.20)
3/4 cup sugar ($.15)
1 cup milk ($.10)
3 cups of quick cooking oats ($1)
1 tsp salt
1 Tbsp baking powder ($.05)
2 Tbsp brown sugar ($.05)
1 tsp ground cinnamon ($.05)
2 cup fresh blueberries ($2)
Vanilla or plain yogurt, or cream, or milk ($.50)
8 eggs ($.64) On sale $.89 a dozen!!!
1/2 cup milk ($.05) On sale for $.75 a half gallon!!!
Salt/pepper

Directions

1. In large mixing bowl, whisk eggs, applesauce, sugar and milk. Once creamy, add oats, salt and baking powder and mix through. (If you wish to add in any fruits, add about 1 cup into the batter at this point.) **Gluten free: Use certified GF oats. They are expensive, but this dish would be worth it!

2. Pour batter into greased 9×13 baking dish. Sprinkle top with brown sugar and cinnamon. Bake at 350 for 30 minutes. Remove from oven and let cool for 5 minutes before serving. Don’t wait too long, as you want to serve it warm! Top with your preferred topping: vanilla or plain yogurt, or cream, or milk.

3. Just before taking the baked oatmeal out of the oven, whisk together eggs, milk, salt and pepper. Add to skillet over medium-high heat. Scramble to your likeness.

4. Serve warm Baked Oatmeal with Scrambled Eggs.

Cost $4.95

HSF Sour Cream Rolls

Hairy Shoe Fairy's Sour Cream Rolls

(these are seriously the best! I had to steal the recipe from her so I would always know where to find it, and that was only after digging through her blog archives to find it, since I wasn't smart enough to save it the first time!)

1 pkg Yeast (or 2 1/4 tsp.)
3-3 1/2 C. Flour
2 Tbsp. Butter
1 C. Sour Cream (8 oz.)
1/2 C. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 C. Water
1 Egg

Combine 1 Cup of flour and all of yeast in a mixing bowl. In a saucepan combine butter, sour cream, sugar, salt, baking soda, and water over medium heat until sour cream and butter melt. Test on wrist so it’s warm - not hot or it will kill the yeast. Pour into bowl with flour and yeast mixture. Beat with electric mixer. Add egg. Beat on high for 3 minutes. Change to dough hooks. Start mixer and add the rest of the flour 1/2 cup at a time. It will pull away from the sides of the bowl, but not completely. When all mixed together pull dough out of the bowl and grease the bowl with shortening. Put the dough back in the bowl, then turn it over so both sides of the dough have been greased. Cover lightly with plastic wrap. Heat oven to the coolest temperature then turn off. Place bowl in the cooled oven to raise for 1 1/2-2 hours until dough doubles in size. Trust me, it gets huge. Take out of oven and punch into ball. Dump dough onto a floured surface, cover with a towel, and let it rest for 10 minutes. Divide the dough into three. Roll each division into a circle and use a pizza cutter to cut into 12 triangles (quarter then cut 3 slices from each quarter). Roll the triangles from big end to small (kind of like a cresent roll, but without the ends turned in). Place 2 dozen on a greased jelly roll pan and 1 dozen on a greased 9×13 pan. Spray waxed paper with cooking spray and cover the rolls. Put them back in the oven to raise another 30-45 minutes until they are your desired size. Take out of oven still covered and preheat oven to 350*. Uncover and bake (one pan at a time) for 10-20 minutes until golden brown. Rising time included it usually takes about 4 hours and makes 3 dozen good sized rolls.

Cafe Rio

My sister sent me these, no idea where she got them. I LOVE Cafe Rio pork and can't wait to try these out soon!


CAFÉ RIO BAR

Tortillas
Shredded cheese
Café Rio Pork
Black or Pinto beans
Lime Rice
Red and Green leaf lettuce
Pico de Gallo
Guacamole
Fresh CilantroParmesan cheese
Fresh lime slice

Tomatillo Dressing

CAFÉ RIO PORK

1-1/2 – 2 cans caffeine free Dr. Pepper
2 lbs. pork roast or loin
1 c. sugar
1 t. dried mustard
1 t. cumin
1 t. minced garlic
1 7 oz. can chipotle chilies in adobo sauce (take out
chilies and throw away, only use the sauce)

Put all ingredients (except meat) in blender. Place meat in crock pot. Pour mixture over top. Cook on low for 6-7 hours. Shred meat and put back in juice for 2-3 hours on high.



TOMATILLO DRESSING

3-5 tomatillos
3 T. buttermilk ranch dressing mix
1 c. mayo
¼ t. cayenne pepper
½ c. sour cream
1/3-to ½ c. buttermilk
2 cloves garlic
1 to 1 ½ bunches cilantro
Blend in blender and chill



LIME RICE

In a large pot, bring to boil the following:

6 2/3 c. water
8 t. chicken boullion
½ bunch cilantro, chopped
2 t. cumin
2 small cans diced green chilies
1 T. lime juice
½ t. salt

In a saucepan sauté:
2 T. butter
1 yellow onion, chopped
4 cloves garlic, minced

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

PICO DE GALLO

4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves garlic, minced
½ t. lime juice
1 t. salt
½ t. pepper

Combine ingredients together in medium bowl.

Cheese ball

Thanks Syndee!

8oz. pkgs of cream cheese
1 8 1/2 oz. can of crushed pineapple drained (drain this REALLY well or you will have a dip and not a ball)
1 cup of chopped pecans (more is need to roll cheese balls in)
1/2 cup finely chopped green pepper
2 TBSP chopped green onion
1 tsp Lawrys Season Salt

Combine all ingredients. If it is too soft to form a ball, refrigerate two hours. Makes one large ball or two small one. Roll in chopped pecans if desired and refrigerate overnight.

Pecan Pie

PW’s Pecan Pie
1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.

Allow to cool for several hours or overnight. Serve in thin slivers.

Holiday Punch

Traditional Holiday Punch

Fruity, fresh, and festive, this holiday punch is a sure hit at any gathering.
1 can of frozen Orange Juice
1 can of frozen Pink Lemonade
1 can of frozen Limeade
1 can of Pineapple Slices (in Juice)
2 (2 Liter) bottles of Ginger Ale

Completely thaw frozen juices. In a punch bowl, mix frozen juices. Add Pineapple Slices and juice from can, mix lightly. Add champagne. Serve and enjoy.

Dark Chocolate Brownie Cookies

DARK CHOCOLATE BROWNIE COOKIES

1/2 cup butter

1 1/3 cup brown sugar

2/3 cup granulated sugar

4 egg whites

1/2 teaspoon salt

1 teaspoon vanilla

1 cup Dutch-processed cocoa

1/2 cup dark cocoa

1 1/2 cups flour, plus extra if needed

Cream butter and sugars. Mix in egg whites, salt and vanilla.

Add flour and cocoa all at once. Mix well, add more flour if necessary.

Place dough between two sheets of parchment paper. Roll dough 1/4-inch thick. Freeze dough for 4 hours, then use cookie cutters to cut into desired shapes. Bake 10 minutes at 350 degrees.

Glaze:

2 1/2 cups powdered sugar

3 tablespoons water

1 tablespoon butter

2 tablespoons corn syrup

1/2 teaspoon vanilla or almond extract

1/4 teaspoon salt

Combine ingredients in mixer bowl and mix until smooth and shiny. Place in decorator bag and pipe out onto the cookies. — Mary Jarvis, Bakers C & C

Kansas Caviar

1 can black beans drained
1 can black-eyed peas drained
1 can shoepeg corn drained
1 can tomatoes and green chilis
4 bunches chopped green onions
1 bottle zesty Italian salad dressing

Mix beans, peas, corn, tomatoes and onions. Pour 1/2 to full bottle of the salad dressing over the mixture and refrigerate overnight. The next day, drain off as much of the dressing as possible and add fresh cilantro and hot pepper to taste. Mix well and serve with your choice of scooper.

Jeana's DA BOMB rolls

Mix & let stand 20 minutes:
4 Tbsp Yeast,
2 Tbsp Sugar,
1 Cup Warm water.

Heat to lukewarm:
2 Cups milk,
2/3 cup butter or margarine,
1 Cup sugar,
4 tsp Salt.

Add to milk mixture:
4 beaten eggs.

Beat 4 Cups flour into liquid mixture. Add yeast mixture. Beat well. Beat in 5 -6 cups flour. Dough will be sticky. Beat / knead for 10 minutes. Cover & let raise til double. Stir down. Can shape into rolls now, or store in covered container for up to 5 days. At least 2 hours before you want to serve, take dough from fridge, shape, place on greased pans, brush w/ melted butter. Raise 1 1/2 hours. Bake at 375 degrees for 10 - 12 minutes. YUM!

Sister Peterson's Whole Wheat (or white) Bread

This recipe makes 6 loaves of bread. See the bottom of post for smaller batches.

1. Turn on oven to lowest setting (170 degrees)
2. In a medium sized bowl, put 3/4 cup warm water, 1 tsp honey or sugar, 3 T. yeast. I like to set the bowl on my oven vent to really get the yeast foaming.
3. Grind your wheat (18-20 cups)
4. When the oven reaches temperature, turn it off.
5. In a Bosch mixer (or Kitchenaid) place the dough hook, 6 cups of water, 2 T. salt, 1/3 cup oil, 1/3 cup honey or sugar, 1 egg, and 3 cups white flour, put the lid on and mix on low.
6. Add 7 cupsof whole wheat flour, one by one.
7. Add the yeast
8. Add 4 more cups of whole wheat flour. Mix five minutes.
9. Turn mixer up to the next setting. Add 4-5 more cups of flour. Check to see if the dough is sticky. If it is, add another cup and mix again.
10. Mix for five minutes.
11. Turn off the mixer, loosen the lid and let raise for 15-20 minutes or until double in volume.
12. Push the dough down into the mixer, turn the mixer on #2 and let mix for 8 minutes.
13. Sanitize the counter. Grease the pans.
14. After 8 minutes, check to see that the dough is not too sticky (if it is, add more flour), otherwise, take the dough out and divide into 6 loaves.
15. Put the dough into the pans and place in the warm but turned off oven to rise for 15-20 minutes. Wheat bread should be at least raised to the level of the edge of the pan preferably a little higher.
16. Pull out the bread pans and turn the oven to 350.
17. When the oven is hot, bake for 28 minutes.
18. Cool on a wire rack and butter the tops when it's done.

For one loaf:
1 1/8 cup warm water (the 1/8 cup is for the yeast and 1 tsp honey)
3 cups flour
1 T honey
1 tsp salt
1 T oil or butter
1 1/2 tsp yeast
1 egg (omit if doing less than three loaves).

Ultimate Coffee Cake

Ultimate Coffee Cake
(Thanks Shauna)

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap.

Let rise overnight at room temperature, about 8 to 10 hours.Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Italian Buttercream Frosting

Italian Buttercream Frosting
1 1/4 c. plus 1/3 c. sugar
1/2 c. water
8 large egg whites, at room temperature
1 tsp. cream of tartar
1 1/2 lbs (6 stikcs) unsalted butter, cut into pats

Place the 1 1/4 c. sugar and the water in a saucepan. Stir to set the sugar and bring to boil over medium heat and wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the 1/3 c. of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 248 degrees F. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the pats of butter and whip until combined, smooth and the butter is incorporated.