Costa Vida Chicken

1 (16 oz.) bottle Kraft Zesty Italian Dressing

1 Tbsp. chili powder

1 Tbsp. cumin

3 cloves garlic, minced

5 skinless, boneless chicken breast

Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Black Beans

From Morgan...

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 cup tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

Combine all ingredients in a sauce pan. Bring to a boil turn the heat down and simmer 10 minutes.

Cafe Rio Tomatillo Dressing

From Angie...

3 Tomatillos (peel husk and wash) quarter

Mix in food processor or blender. Then add:

1/2 lime juice

1/2 cup buttermilk

1/2 cup mayo

1/2 cup sour cream

1 pkg dry buttermilk ranch

1 cup cilantro

6 stalks green onion

2 cloves garlic

3 tsp. sugar

5 slices (wagon wheels) jalapeños (2-3 pieces with seeds)

Blend until smooth. Refrigerate for 1 hour.

Creamy Tomatillo Dressing

From Morgan...

1 packet Traditional Hidden Valley Ranch mix (not buttermilk)

1 cup mayonnaise

1 cup buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

1 clove garlic

Juice of 1 lime

1 jalapeño (can use jalapeño slices from a jar)

Mix all ingredients together in the blender. Serve over Cafe Rio Pork salad.

Cafe Rio Rice

From Angie...

1 cup rice

2 cups chicken broth

1 tbsp. lime juice

1 tbsp. garlic powder

1 tbsp. dried onion

Pinch of salt

Bring to a boil, cover and cook 15-20 minutes, or until rice is tender. Remove from heat and add:

1 cup chopped cilantro

1 tbsp. lime juice

1 small can green enchilada sauce

Stir and Serve.

Cilantro Lime Rice

From Morgan...

1 cup uncooked rice (long-grain, white rice)

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz) chicken broth

1 cup water

1 Tbsp. freshly squeezed lime juice

2 tsp. sugar

2 Tbsp. fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cafe Rio Pork (Yummy)

From Angie...

3 lb. Pork (Butt Roast)

1 cup Dark Brown Sugar

1 tsp. ginger

1/2 cup worcestershire sauce

1 tsp. dried oregano

1 tsp. salt

1 tsp. chili powder

1 tsp. garlic powder

2 Tbsp. dried onion

Cook on low 8 hrs. 1 hour before serving shred the meat, drain liquid from crock pot, and put meat back in. Add:

1 Lg can red enchilada sauce

1 cup brown sugar

Cook 1 more hour, then serve over romaine lettuce as a salad or in a taco shell as a burrito.

Cafe Rio Sweet Barbacoa Pork

From Morgan...

2 lbs boneless pork ribs

1 12 oz. can coke (not diet-can use caffeine free)

1/4 cup brown sugar

dash garlic powder

1/4 cup water

Put the pork, 1 can of Coke and 1/4 cup brown sugar in a ziploc bag to marinade. Marinade for a few hours or overnight

Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Drain liquid. Shred meat with 2 forks when done. Put pork and Barbacoa Enchilada Sauce in crock pot and cook on low for 2 hours.

Barbacoa Enchilada Sauce

1 cup Coke

1 can diced green shills

1 cup red enchilada sauce

1/2 cup brown sugar

Blend above ingredients in a food processor or blender.

Easy Cafe Rio

From Tammy...

3 lbs pork or chicken-cook in crockpot with 1 cup of water in slow cooker for 6 hours. Shred meat then add:

1 tsp garlic salt
1/4 C Kraft Spicy Honey BBQ Sauce
3/4 C Ketchup
1/3 to 1/2 C white sugar

Mix and cook for an additional hour. Serve over romaine lettuce or in a taco shell. Top with your favorite toppings.

Shrimp and Spaghetti in Coconut Broth

From Audrey...

(makes 3 meals (each serves 4) Cook one meal now and freeze two meals for later)

Two 13.5-ounce cans coconut milk

One 14.5-ounce can chicken broth

1 tablespoon Asian fish sauce

1 tablespoon finely chopped garlic

2 teaspoons finely chopped ginger

2 teaspoons hot chili sauce

Two 2-pound bags frozen, raw shrimp (31 to 40 per pound), thawed and tails removed

1 bunch cilantro, coarsely chopped

1 1/2 pounds spaghetti

1. In a large, deep skillet, bring the coconut milk and chicken broth to a simmer over medium heat. Stir in the fish sauce, garlic, ginger, chili sauce and lime juice and cook for 2 minutes.

2. Stir in the shrimp and cook until just opaque, about 4 minutes. Stir in the cilantro and remove from the heat. Transfer two-thirds of the shrimp mixture to a bowl; let cool.

3. In a large pot of boiling, salted water, cook the spaghetti until al dente; drain. Using tongs, transfer one-third of the pasta to the skillet of shrimp.

4. Cook one meal now: Toss the pasta with the shrimp mixture and simmer until warmed through, 1 to 2 minutes.

Freeze two meals for later: Divide the remaining shrimp mixture between 2 resealable 1-gallon freezer bags; seal. Divide the remaining spaghetti between 2 more freezer bags; let cool, then seal. Label each and freeze. THAW 1 bag each of the shrimp mixture and pasta per meal in the refrigerator overnight. Cook as directed in Step 4. Serves 12

Caramel Heavenlies

(I am having a hard time sharing this recipe. These are such a special treat. I feel like it's my personal little find of heaven. I hope you enjoy them as much as I do. If you do, please comment:)

12 graham crackers (I think I use more)

2 cups miniature marshmallows

3/4 cup butter

3/4 cup packed brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 cup sliced almonds

1 cup flaked coconut

Arrange the graham crackers in a single layer 10x15 inch baking pan (jelly roll pan). Sprinkle with the marshmallows. Combine butter, brown sugar and cinnamon in saucepan. Cook over medium heat until the brown sugar dissolves, stirring constantly. Remove from heat. Stir in vanilla. Drizzle over the marshmallows; sprinkle with the almonds and coconut. Bake at 350 degrees for 12-14 minutes or until golden brown. Cool in the pan on a wire rack. Cut into 3 inch squares; cut each square into halves diagonally to form triangles. Store in an airtight container in the fridge for up to 2 weeks or freeze up to 3 months.

The Huntsman Family's Favorite Brownies

4 eggs (beaten)

2 cups sugar

1 1/2 cups flour

1 teaspoon vanilla

1 cup margarine

1/3 cup cocoa

1 bag of miniature marshmallows

Combine eggs, sugar, flour and vanilla. Melt margarine and add cocoa, stir. Add egg mixture and beat well. Bake in 9x13 inch pan at 375 degrees for 30 minutes. (I cooked it 25) As soon as brownies are taken from the oven, cover with marshmallows. Return pan to oven until marshmallows are slightly melted. Pour chocolate frosting over marshmallows and cool before cutting.

Chocolate Frosting:

1/2 cup margarine, melted

1/3 cup milk

3 Tbsp. cocoa

1 lb. powdered sugar

1 tsp. vanilla

Combine margarine, milk, and cocoa. Beat in sugar and vanilla.

Mint Brownies

From Jenny...

1 c. black bean puree (or use ½ c. butter & ½ c. beans) (look under the cooking tips label)

½ c. cocoa

2 tsp. honey

4 eggs

2 c. sugar

1 3/4c. whole wheat flour

1/2tsp. baking powder

½ tsp. salt

Melt butter mix with cocoa and beans. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Pour batter into a greased 9 x 13 inch pan. Bake at 350 for 25 min. let cool.

Mint Frosting:

1/2c. butter

2 tsp. vanilla

4 ½ c. powdered sugar

3 tbsp. milk

½ tsp. peppermint extract

Green food coloring

Spread on brownies, refrigerate for 1 hour. Then make chocolate glaze, pour, spread and store in the fridge.

Chocolate glaze: 6 oz. chocolate chips + 3 Tbsp. butter

Heat and stir until melted, work fast at spreading it on the brownies.

Vanilla Bunt Cake

From Jenny...

1 pkg. vanilla cake mix

1 (5.9 ounce) pkg. vanilla pudding

1 c. sour cream

2 c. chocolate chips

1/2 c. oil & ½ c. bean puree (white) (look under the cooking tips label)

4 eggs

½ c. warm water

Mix together the cake and pudding mixes, sour cream, oil/beans beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12c. Bundt pan.

Bake for 50-55 min. or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired. Dust the cake with powder sugar.

Variations: use Devils food cake and Chocolate pudding

Rich Chocolate Chip Bar Cookies

From Jenny...

2 ¼ c. brown sugar

1/3 c. oil & 1/3 c. bean puree (look under the cooking tips label)

3 eggs

2 tsp. baking powder

¼ tsp. salt

2 ½ c. flour (can use half whole wheat flour)

1 tsp. vanilla

1-2 c. chocolate chips

Mix all ingredients together. Place in a greased 9 x 13 inch pan. Bake at 350 for 30 minutes. (You want these soft in the center)

Baking with Beans Tips

*Puree the beans in blender with a little water, you want it like a “smoothie” consistency.

*You can substitute bean puree for half of oil/butter/margarine in most recipes, and your family will never know the difference.

*Color coordinate; if your making brownies use black beans, cookies use white beans.

*Once you love it, use dried beans; plan ahead make large batches and freeze the extra. Dried beans are much cheaper .30 compared to 80 cents a can.

Neiman Marcus Oatmeal Chocolate Chip Cookies

From Jenny...

1 c. white bean puree (look under the cooking tips label)2 pkgs. chocolate chips (I like to use some milk, semi and white chocolate chips)
3 c. white flour
1 c. white bean flour (or more white flour)
5 c. oats (quick or regular)--I use 3 c. oat flour that I have ground and 2 c. actual oats
2 c. brown sugar
2 c. white sugar
2 t. baking soda
1 t. salt
4 eggs
2 t. baking powder
2 t. vanilla

Cream together the butter, white beans, and sugar until smooth. Add the eggs and beat until smooth. Add the remaining ingredients (minus the chocolate chips) until combined. Dough should be a little sticky, but not too sticky that you can't roll into balls. Bake cookies at 350 for 7-8 minutes (depending on the size of your cookie balls). If you are using beans, don't over bake the cookies or they will be too dry.

Orange Carrot Cookies

From Shandi...

3/4 cup butter

1 cup sugar

1 tsp. baking powder

1 cup nuts

1 cup raw carrots, grated

1 egg

1/2 tsp. salt

2 cups flour

1 tsp. vanilla

Mix ingredients together. Drop by teaspoon onto greased cookie sheet. Bake at 375 for 15 minutes.

Frosted Banana Bars

From Shandi...

1/2 cup butter or marg., softened

2 cups sugar

3 eggs

1 1/2 cups mashed ripe bananas (about 3 medium)

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

Pinch of salt

Frosting:

1/4 cup butter or marg., softened

4 oz. cream cheese, softened

2 cups confectioners sugar

2 tsp. vanilla extract

In a mixing bowl, cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine flour, baking soda, and salt. Add to creamed mixture; mix well. Pour into a greased 15x10x1 inch baking pan. Bake at 350 for 25 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add sugar and vanilla; beat well. Spread over bars. Yield: 3 dozen bars.

Optional: Use 2 eggs, 1 cup mashed bananas, and 1 cup sour cream.

Mango Salad

From Shandi...

Spring Salad Mix (I get it at Sam's Club)

Mango chunks (or use peaches if your family doesn't like mangoes)

Creamy poppy seed salad dressing

Tortilla chip strips (I buy them from Bajio)

Candied walnuts (or pecans or almonds)

Combine all ingredients just before serving.

To make candied nuts:

Place 1 cup of nuts and 1/2 cup sugar in a saute pan. Heat over medium heat, stirring frequently with a silicone scraper. Sugar will melt and begin sticking to the nuts. When the nuts are covered with white sugary clusters, pour hot nuts onto aluminum foil. Spread out and let cool.

Red Lobster's Cheddar Bay Biscuits

From Shandi...

2 cups Bisquick

1/2 cup cold water

3/4 cup grated cheddar cheese

1/4 cup melted butter

1 tsp. parsley

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

Combine Bisquick, water, and cheese. Drop by rounded spoonfuls onto baking sheet. Bake at 450 degrees for 8-10 minutes. Combine butter and spices and brush over warm biscuits. My family LOVES this recipe!

Clafoutis (kla-FOO-tee)

From Shandi...

8 eggs

4 cups milk

2/3 cup flour

2/3 cup sugar

1/2 tsp. salt

2 tsp almond extract

1 cup diced peaches (can use fresh or frozen fruit of your choice)

Place all ingredients except fruit in a blender. Blend on low for 30 seconds. Pour into a glass 9x13 and sprinkle the fruit on top. Cook at 350 degrees for 45 minutes or until clafoutis is not very jiggly. In France, people eat Clafoutis for dessert, but it's also delicious for breakfast. It's a type of custard, and it's delicious hot or cold. (She prefers it cold.)

Sunrise Sausage Bake

From Shandi...

2 cans (12 oz each) evaporated milk

8 large eggs, beaten

1 lb. precooked sausage cut into 1/4 inch slices

2 cups shredded cheddar cheese

1 cup chopped red and/or green pepper

2 green onions, sliced (green parts only)

1/2 tsp onion powder

1/4 tsp garlic powder

8 cups 1/2 inch cubed French bread

Preheat oven to 350. Grease 9x13 baking dish. Combine all ingredients (except bread) and mix well. Gently stir in bread to moisten. Pour into baking dish and bake for 45 minutes or until set. Enjoy! (This is sooooo good!!! I love it!)

Pork Chile Verde

3 lb. Pork Roast

Mrs. Dash hot n spicy seasoning
1 to 2 cans each of cream of chicken, cream of mushroom soup (same amount of water, using the cans)
1 can of stewed tomatoes(diced)
1 jar of chile verde sauce

Sprinkle roast with Mrs. Dash seasoning. Brown roast in a little olive oil in a pan on the stove. Put the roast in the crock pot. Then pour the rest of the ingredients over the roast and cook until meat falls apart. (8-9 hours on low) Shred, use in burrito's with shredded cheese and sour cream. This is super good. I felt like there was a bit much soup mixture. I would do 1 can each next time.

Christensen's Fresh Salsa

From Andrea...

(ok so I loooove this salsa!!! The tomatillos and lime make it)

1 white onion (big)

1 bunch of cilantro (leaves, not stems)

Juice of 1 lime

4 tomatillos (husk removed and sticky stuff washed off)

1-2 jalepeno peppers

4 cloves of garlic (garlic press makes this really easy)

4 tomatoes (I put more in; romas are best—but a combo is good too)

2-4 teaspoons salt

Peel garlic and onion. Use all parts of the jalepeno for warmer salsa, or remove the seeds and white inner flesh for mild salsa. (I use one with and one without) Somewhere between mince and chop (food processor may be too much, pocket knife is probably too little) the onion, garlic, cilantro, tomatillos, and jalepenos together. (I use a pampered chef chopper for all of this but the tomatoes.) Add the salt and lime juice and mix well. Again, somewhere between chop and puree the tomatoes. Mix in the rest and enjoy! I like mine chilled and lots of Tostitos hint of lime tortilla chips.

Yummy Bottled Salsa

From Andrea...

10 cups tomatoes

6 green jalapeños

2 cups onion (white is best)

2 and 1/3 T. salt (not iodized)

6 cloves garlic, minced

1 T. oregano

2 tsp. ground cumin

½ T. pepper

1-7 oz. can fire roasted chilies (you can roast your own Anaheim’s if you prefer)

You can get mild or hot in the can depending on how you like your salsa.

1 and 1/3 cups apple cider vinegar (must be 5% acidity)

One batch makes about 7 pints

First clean all tomatoes of dirt and stems. Scald tomatoes in a pan (just barely covering them with hot not boiling water) for a minute or so. Set on cookie sheet. Wear gloves and use a paring knife to remove/peel skins off—this should be really easy, but quite time consuming. Discard skins. Cut tomatoes into 1/4 –inch chunks. Squeeze tomatoes in two hands to get most of the liquid out. Make sure to do this handfuls at a time. Annie and I use a big clear pitcher to measure and see how many cups of tomatoes we get. We squeeze the tomatoes in two hands letting the liquid drip onto the cookie sheet. You don’t want to remove all the liquid, but most of it. This makes your salsa nice an chunky and thick sauce instead of too runny. And you are not demolishing your tomatoes, just firmly squeezing it enough to get the excess liquid out. Pour tomato juices into another pot (you can discard, or even better use it as a base for a soup!). Once you have the total amount of tomatoes you need put into a big stock pot.

Next take a food processor and chop your onions, jalapeños (keep seeds in if you want it really hot, or de-seed if you want mild) and garlic. We like ours kind of chunky but if you prefer you can finely puree them—just depends on how you like it. Dump this into the stock pot. Add the can of chilies (or cup of your own roasted and de-skinned Anaheim’s).

To roast your own peppers: put on cookie sheet under a broiler or on a grill at 425 degrees. Do this until the skin wrinkles and chars in spots. Turn peppers over and roast on opposite side. Remove from heat. Set peppers into a bowl of ice and water. Remove skins and stems with paring knife. Now you can chop these by hand or stick them into the food processor.

Add the seasoning, salt & pepper and apple cider vinegar into the stock pot. Stir all ingredients well. Cook on medium heat until mixture starts to boil. Once it boils turn it down to simmer (this could take 15-30 minutes total to get it to a point where it boils—This is cooking it down. Next make sure your jars are clean and ready. Ladle salsa into jars leaving ½ inch headspace. Heat lids up in water. Wipe down tops of jars and make sure there isn’t any gook on ‘em so they can seal properly. Put lids on jars, screw rings around jars to finger tight. Process in a water bath for 25 minutes for Utah counties altitude. Make sure that timer is set and the processing time doesn’t start until after the water in the canner is to a rolling boil. You can turn the heat down a little once you start processing; so your water doesn’t boil off. But you still want it to be boiling—just not crazy like. Also, make sure the water in the canner is at least 2 inches above the tops of your lids. (unless you are using a steam canner)

When you are done processing in the water bath take a jar lifter and pull all your jars out. Set an old towel down and transfer your jars to this. Caution: jars will be very hot! Let them set until totally cool and sealed. I love to hear the pop, pop, pop! From the lids sealing.

Label your salsa (hot/med/mild) and put the month and year on the lid. Enjoy!

***Use disposable rubber gloves and it really protects your hands from the acid in the tomatoes and the heat of the peppers! Make sure you have several pairs on hand. This recipe is so easily doubled or tripled. I usually make 4-5 batches at a time.

Peach Cake

From Carolyn...

1 1/2 cups sugar

2 eggs

2 cups flour

1 Tbsp. cinnamon

3/4 cup oil

1 1/3 cups mashed peaches

1 Tbsp. Soda

1/4 Tbsp. Salt

Mix and bake the upper ingredients at 350 degrees for 35 minutes. Frost with the following recipe.

Frosting:

1 cup sugar

1/2 cup butter

2 egg yokes

1 Tbsp. flour

2/3 cup evaporated milk

Bring to a boil. Stir and boil for 10 minutes. Remove from heat and add 1 teaspoon vanilla and 1/2 cup chopped pecans let cool and frost.

Peach Ice Cream

From Carolyn...

3 cups mashed peaches

2 1/2 cups sugar

1/4 cup lemon juice

Mix the above ingredients and let sugar dissolve about 1 1/2 hours.

1 can evaporated milk

1 quart half and half milk

1 pint whipping cream

Put all ingredients in ice cream freezer and freeze for desired time. (She uses a 6 quart freezer.) You can use raspberries and strawberries and it is delicious!!

Peach Cobbler

From Karen...

1 cube margarine

2 cups flour

1 1/2 cups sugar

1 Tbsp. baking powder

1 1/2 cups milk

1 quart peaches and juice

Preheat oven to 350. Place butter in 9x13 pan and melt in oven. Don't brown. Stir together flour, sugar, and baking powder. Add milk and stir together. Pour into pan of butter. Spread evenly. Pour peaches and juice over batter. Bake 1 hour. Serve with whipped cream.

Lazy Day Cobbler

From Karen...

1/2 cup butter, melted

1 cup flour

1/2 cup sugar

3/4 cup milk

1 1/2 tsp. baking powder

1/4 tsp. salt

1 quart peaches and juice

Melt butter in 8x8 pan in 350 oven. Mix remaining ingredients and pour them over melted butter, but do NOT stir. Empty bottled peaches and juice over batter. Do not stir. Bake at 375 for 30-40 min.

Cinnamon-Sugar Rhubarb Cake

From Shandi...

1/2 cup butter

1 cup brown sugar

1 cup sugar, divided

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup sour cream

2-3 cups diced fresh or frozen rhubarb

1 tsp cinnamon

Cream butter, brown sugar, and 1/2 cup of the sugar until light and fluffy. Add egg and vanilla; beat for two minutes. Combine flour, baking soda, and salt. Add to creamed mixture alternately with sour cream beating well after each addition. Stir in the rhubarb. Pour into greased 9x13. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Serve warm.

Brown Rice Bowl

This recipe is super healthy, easy and yummo!! Below is a serving for one. Everything in red is what I do to cook it for my whole fam.

½ cup cooked brown rice (6 cups)
2 oz. grilled chicken breast, diced (3 chicken breasts cooked in a little bit of olive oil and seasoned with Real Salt onion flavored)
1/3 cup corn niblets (16 oz. frozen corn heated)
1/3 cup cooked peas (16 oz. frozen peas heated)

Sundrenchers Asain Salad dressing or Teriyaki Sauce

Combine rice with chicken, corn, & peas. Then toss with sauce of choice. It is actually good without the sauce, but I love sundrenchers and it gives it an added asian twist. Sundrenchers is sweetened with agave and everything in it is organic. I have found it at Fresh Market and Good Earth. Add 90 calories for 1 1/2 TBS. to the calories below if you use it for your sauce.

One serving: 318 calories, 25 grams protein, 45 grams carbs, 35 grams fat, 7 grams fiber

Delicious Chocolate Zucchini Cake

From Kathy...

½ c. soft margarine

½ to 1 c. sugar

2 eggs

2 c. grated zucchini

2 ½ c. flour

1 tsp. vanilla

½ c. sour milk or buttermilk

4 to 5 Tbsp. cocoa

½ tsp. cinnamon

1 tsp. salt

1 tsp. soda

1 tsp. baking powder

Mix all together well. Place in a sprayed and floured 9x13 inch pan (or larger 10x14 inch pan) and sprinkle on topping and bake at 325* for 40 to 50 min.

Topping:

Use ½ to ¾ cup each of the following: Brown sugar, chopped nuts and chocolate chips