Pumpkin Bread

Source:  The girl who ate everything

 Mix:

4 egg yolks

1 cup oil

2/3 cup water

1 (15 oz) can pumpkin puree

 Add:

3 cups sugar

1 1/2 t. salt

1 t. cinnamon

1 t. nutmeg

2 t. baking soda

3 1/2 cups flour

 Preheat oven to 350 degrees.

Mix egg yolks, water, oil, and pumpkin puree.

Add sugar, salt, cinnamon, nutmeg, baking soda, and flour and mix well.

Pour into three medium loaf pans that have been sprayed with cooking spray. Bake at 350 degrees for 50-60 minutes. Don't overcook. Wrap in saran wrap while warm.

Cafe Rio

Source: The girl who ate everything

*Café Rio Pork
(a mix between Sheri Denney and Martha McMullin's recipes)
7-8 lbs. pork roast (Do a 3-4 lb pork roast if you are just doing your family)
4 cups root beer
5 (8oz) cans tomato sauce
4 T molasses or honey
3 tsp. minced garlic
½ tsp. salt
2 - 3 cups brown sugar
pepper to taste
4 tsp. cumin

Recipe Note: The above sauce makes a ton! So if you have a 3-4 lb pork roast, half the sauce.

Salt and pepper roast and cook in crock pot 8 hours or overnight on low in water. In the morning remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don't overshred the pork or it will turn mushy. Add the rest of the ingredients to the crockpot and add shredded pork. Cook another 4 hours in crockpot on low.


*Café Rio Chicken
5 lbs chicken breast, boneless, skinless
1 Sm bottle zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.


*Café Rio Lime Cilantro Rice
(Double this for large crowd)

2 Tb. Butter
pepper to taste
1 ¼ rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tb. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice, add liquid, and other ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes.

*Pico de Gallo

5 plum tomatoes
1/2 large or small red onion
3 jalapenos (optional)
cilantro
lime juice
salt

Quantities are approximate

Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.


*Tomatillo Dressing
1 pkg Hidden Valley Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed.

Blend all together in a blender or food processor and store in the refrigerator to let the flavors meld.

For salads serve in the following order:

tortillas (I warm mine in foil pans like cafe rio in the oven with cheese)
cheese
black or pinto beans
lime rice
shredded chicken or pork
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
grated Parmesan cheese

sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing

Brown Sugar Ham and Bean Soup

Source: sisterscafe.blogspot.com

Ingredients:
1 lb navy beans, soaked overnight
1 meaty ham bone
1 small onion, chopped finely
1 cup cream
1/2 tsp dry mustard
1/8 tsp ginger powder
1-2 cups brown sugar
Place navy beans and ham bone in crock pot and fill with enough water to cover beans and most of ham bone. Cook on low for 3-4 hours. Add remaining ingredients and cook an additional 2-4 hours. Take bone out and shred remaining meat off bone and add to soup. Serve with a crusty loaf of bread and a salad.

Chicken Broccoli Casserole

Source: nobiggie.net
(makes 8×8 pan size)

Ingredients:
1 Can Cream of Chicken Soup
1/2 Cup Mayo
1/2 Cup Milk (I add extra to make it more thinned out)
1 TBL. Lemon Juice
2 tsp. Curry Powder
2 Chicken Breasts – cooked & shredded (or chicken from a Rotisserie Chicken)
10oz. or more Broccoli (steamed)

Bake @ 350 for 20-30 minutes
Serve over rice

Pan-Seared Chicken Breasts with Mushrooms and Creamy Dijon Sauce

Source: Picture-Perfect kitchen

Ingredients:
• 4 boneless, skinless chicken breasts
• kosher salt and freshly ground black pepper
• garlic powder
• extra-virgin olive oil
• unsalted butter
• 1 cup chopped, fresh mushrooms
• 1 shallot, minced
• 1/2 cup chicken stock
• 1/2 cup white wine
• 1/3 cup heavy cream
• 2 tablespoons Dijon mustard
• Minced parsley, for garnish

 Directions:
Preheat the oven to 200 degrees. Trim off the tenderloin from each breast; reserve for another use. Rinse the chicken with cool water and pat dry. Place each chicken breast between two sheets of parchment paper or plastic wrap; using a rolling pin, meat mallet or heavy skillet, pound each breast out to 1/4-inch thickness. Season both sides with salt, pepper and a little garlic powder. In a large skillet over medium, heat 2 tablespoons of olive oil with 2 tablespoons of butter. Add 2 chicken breasts and cook for 3 to 4 minutes per side, or until golden brown and cooked through. Repeat with the remaining 2 breasts, adding more oil and butter as needed. Place the chicken on a baking sheet and transfer to the oven while you make the sauce. Add a little more oil to the pan if it's dry; swirl to coat. Add the mushrooms and shallot and sauté briefly. Add a 1/4 cup of the stock, scraping up any browned bits until the liquid has reduced. Add the remaining stock and wine; bring to a boil and cook until reduced by half, about 5 to 7 minutes. Add the cream and cook until the sauce has thickened slightly, about 2 minutes. Off the heat, stir in the mustard until smooth. Taste for seasoning before serving with the chicken and a sprinkle of parsley.

Spaghetti and Meatballs

Source: Buns in my oven

Ingredients for the meatballs

• 1 pound ground pork
• 1 pound ground beef
• 1 1/4 cups fresh bread crumbs
• 2 tablespoons chopped fresh parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 large egg, beaten
• 1/2 cup warm water
• Vegetable oil
• Olive oil

The sauce

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• pinch of sugar
• 1/2 cup red wine (I used Barefoot Sweet Red)
• 1 14 ounce can tomato puree
• 1 14 ounce can diced tomatoes
• 1 tablespoon fresh parsley, chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving

• 1 1/2 pounds spaghetti noodles
• Freshly grated Parmesan

To make the meatballs, place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 1/2 cup warm water in a large bowl. Mix lightly with a fork. Use your hands to lightly form the meatballs. Mine were around 2 inches, but you can make them smaller or larger based on your personal preference.

Place meatballs in the refrigerator for at least one hour to rest. Remove from fridge 30 minutes prior to cooking to allow them to reach room temperature.

To cook the meatballs, pour equal parts olive oil and vegetable oil in a deep frying pan to a depth of 1/4 inch. Brown the meatballs in batches, turning carefully with a fork or spatula to brown all sides. Remove to a paper towel lined plate to drain. When all of the meatballs are browned, discard the oil but do not clean the pan.

To make the sauce, heat the olive oil in the same pan. Saute the onions until translucent and soft, about 10 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Turn the heat to high and add the wine, using it to deglaze the pan. Continue cooking the wine on high heat for 3 minutes, until most of the liquid has evaporated. Stir in the tomato puree, diced tomatoes, sugar, salt, pepper, and parsley.

Return the meatballs to the sauce, cover, and simmer for 25 to 30 minutes until the meatballs are cooked through.

Serve over hot, cooked spaghetti and sprinkle with Parmesan

Creamy Lemon Chicken

Source: foodfinery

Ingredients:
4 boneless skinless chicken breasts
2 tablespoons olive oil
4 tablespoons butter
2 garlic cloves, minced
2 lemons, juiced
1 cup cream
salt and pepper to taste
3 cups rice (your choice)

Directions:
Heat oven to 350. Clean chicken, arrange in a baking dish, drizzle with olive oil and the juice of 1/2 lemon then season with salt and pepper. Bake for 30 minutes. While the chicken is baking, heat a medium skillet and melt butter until it starts to brown then add the garlic and saute for a moment. Add the juice of 1/2 lemon and simmer 1 minute. Add half of the cream and season with salt and pepper. Simmer another few minutes and add the remaining lemon juice. Combine well and add remaining cream. Season once more, with more salt and simmer 5 minutes, stirring occasionally. Cook your choice of rice. Remove chicken from oven and allow to rest 5 minutes while you prepare plates.

Divide rice among four warmed plates, place chicken on top of rice and generously pour sauce over each serving.

Zuppa Toscana

Makes: 6-8 servings
INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.

5. Add the heavy cream and just cook until thoroughly heated.

6. Stir in the sausage and the kale, let all heat through and serve.

Banana cream pie

Ingredients
• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, melted
• 5 bananas
• 1 (3 ounce) package cream cheese, softened
• 2 (3.5 ounce) packages instant banana pudding mix
• 3 1/2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 bananas, sliced (optional)
• 1 tablespoon lemon juice (optional)

Directions

1. In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan.

2. Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices.

3. In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas.

4. Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.

Cashew chicken

Source: Brown eyed baker, originally from Everyday Food


Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 15 minutes

1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine, or omit)
2 teaspoons minced, peeled fresh ginger
3½ teaspoons cornstarch, divided
Coarse salt
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 tablespoon + 2 teaspoons vegetable oil
2 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts divided and thinly sliced

1. In a medium bowl, toss the chicken with the sherry, ginger, and 1½ teaspoons cornstarch; season with coarse salt. Refrigerate for 30 minutes.

2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.

3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add half of the chicken and cool until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.

4. In the same skillet, add the remaining teaspoon of vegetable oil. Add the cashews, garlic, and green onion whites. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with the green onion greens.

Alfredo sauce

Ingredients:

½ C Butter
1 (8 oz) package cream cheese
2 tsp garlic powder
2 C Milk
6 oz grated Parmesan cheese
1/8 tsp ground black pepper

Directions:

Melt butter in a medium non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Brussels Sprouts

Source: http://mecookingcreations.blogspot.com/

  Ingredients
• 1 lb Brussels sprouts, cleaned, bottoms cut off, and halved
• 1 tbsp butter
• 1 tsp olive oil
• 1 tsp sesame oil
• 3 cloves garlic, chopped
• Pinch of sugar
• 1/3 c chicken broth
• 1/2 tsp red pepper flakes

Directions
• Heat a pan - add butter, olive oil, and sesame oil
• Add garlic, saute 2 minutes
• Add Brussels sprouts and red pepper flakes; saute for 8 minutes, adding sugar halfway through to help it caramelize
• Add broth, lower heat, cover, and let simmer for 5 minutes or until the sprouts are cooked (mostly soft, but not mushy)

Cilantro-Lime Fish

Source: http://mecookingcreations.blogspot.com/
Ingredients
• Fish filets - I used 3 orange roughy filets but can also see tilapia, grouper, basa, or sea bass working as well
• Salt, pepper, coriander, chili powder
• 1/2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 sm white onion, finely chopped
• Juice from 1 lime plus 6 slices lime
• Handful freshly chopped cilantro

Directions
• Heat oil in an oven-safe saute pan over medium heat; pre-heat oven to 375.
• Lightly season the fish with salt, pepper, coriander, and chili powder
• Add onions and garlic to the pan, saute 2-3 minutes
• Add fish to pan, squeeze some lime juice on the top and cook on each side for 45 seconds, seasoning the other side with lime juice when you flip the fish.
• Top with lime slices and cilantro and move to the oven for 5 minutes, or until fish is done.

Sweet and Sour Chicken

Source: My Kitchen Cafe.

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar ( I used rice wine vinegar)
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.

Oreo Cookies

Ingredients:
2 pkgs. Devil food cake
4 Eggs
2 cubes margerine or 1 1/3 cup oil

Mix ingredients together.  Add flour if it is too sticky
Bake at 350 degrees for 10-12 minutes

Filling
1 8 oz pkg cream cheese
1 tsp. Vanilla
1/2 cup Powdered Sugar