Brownie Mix Truffles

Brownie Mix Truffles

• 1 box fudge brownie mix + ingredients on back of box (or any fudgy homemade brownie recipe)
• 12oz Baker's chocolate (I used 6oz each semi-sweet and white)
• sprinkles/embellishments

Directions

1. Bake brownies according to package directions then cool completely. Cut off edges then fluff cooked brownies with a fork. Scoop out brownies by the Tablespoon then roll into a balls and place on baking sheets lined with wax paper.
2. Add chocolate to a microwave-safe bowl just big enough to hold it (makes for easier dipping) then microwave for 1 minute and stir. Microwave in 20 second increments, stirring between increments, until chocolate is melted. Dip brownie truffles in chocolate then transfer between two forks to let excess chocolate drip off. Transfer back to wax paper then add embellishments on top. Place into refrigerator to harden then package. Store on the counter or in the fridge.

So fun to make these!! They look like they'd be hard to make but it was so easy! And really fun for the kids. And of course they were delicious. 

Lasagna

Lasagna (from Worldwide Ward Cookbook: Mom's Best Recipes)
1 lb. ground beef
1 T. olive oil
1 tsp. hot pepper flakes
2 cloves garlic, minced
1 13-oz. can tomato paste
2-3 T. sugar
Salt and pepper to taste
1 28-oz. can whole tomatoes
1 medium onion, chopped
1/2 c. Parmesan cheese, grated, plus 3 T.
1 16-oz. container of cottage cheese (or ricotta)
2 c. sharp cheddar cheese, shredded
2 c. mozzarella cheese, shredded
1 pkg. oven-ready lasagna noodles

In a skillet, brown beef; drain and set aside. In a large saucepan, combine oil and hot pepper flakes. Cook about 1 minute. Add garlic and cook for another minute. Add tomato paste and 2 1/2 cans water. Bring to a boil, then reduce heat to a simmer. Add sugar to desired sweetness and salt and pepper to taste. Process tomatoes tomatoes in food processor until smooth and add to saucepan. Add onion. Cook for about 30 minutes, until sauce starts to thicken. Add 1/2 cup Parmesan cheese and ground beef. Cook another 10 minutes. Cool 10 minutes.

Place small layer of sauce in 9x13-inch casserole dish. Place 5-6 lasagna noodles in dish. Cover with sauce. Sprinkle half the cheddar and mozzarella cheese over sauce. Place another 5-6 noodles over this layer. Spread sauce over noodles and top with the cottage (or ricotta) cheese. Spread evenly. Place another layer of 5-6 noodles and spread with remaining sauce. Top with remaining cheddar and mozzarella cheese and sprinkle with 3T. Parmesan cheese. Bake at 350 for about 1 hour, or until bubbly and noodles are soft. Allow to cool before cutting. Makes 12 servings.

This turned out great! It was fun making my own meat sauce. Although I didn't like the amount of sugar I added. I would half that amount next time. I also didn't have oven-ready noodles so I had to cook those. I'm always afraid the oven-ready noodles won't cook all the way!

Cafe Rio Recipes

Chicken
5 lbs boneless skinless chicken breasts
1 small bottle zesty Italian dressing
1 T. chili powder
1 t. cumin
3 cloves of garlic, minced
Mix all ingredients together in a large crock pot. cook on high 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Pork
5 lbs. pork roast
1 small bottle honey BBQ sauce
1 T. honey
1 liter Dr pepper or Coke
Place all ingredients in large crockpot and cook on low for 8-10 hours. Remove pork and shred with fork. Place the meat back in the crock pot and leave it on low.

Lime Rice
In a sauce pan saute:
2 T. butter
1 yellow onion
4 garlic cloves, minced
In a large pot bring the following to a boil:
6 2/3 cup water
8 tsp. chicken bullion
1/2 bunch cilantro, chopped
2 tsp. cumin
2 small cans diced green chilies
2 T. lime juice
1/2 tsp. salt
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
1/4 bunch cilantro, chopped
2 garlic cloves, minced
1/2 tsp. lime juice
1 tsp salt
1 tsp. pepper
Comibne ingredients in medium bowl.

Cilantro Lime Dressing
1 pkg. Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peeled
1 garlic clove
1/3 bunch cilantro
1/2 tsp. lime juice
1/2 small jalapeno, seeds removed
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Serve in the following order:
Tortillas, shredded cheese, Chicken or Pork, Black or Pinto beans, Lime rice, Red and Green leaf lettuce (shredded), Pico de Gallo, Guacamole, Parmesan Cheese, Cilantro Lime Dressing.

Enjoy!

Wow, this was amazing! It was a lot of work but totally worth it. And this makes a TON of food. For us we didn't like all that cilantro so I would maybe add it to one component next time and that's it. It's very strong. It was so fun to cook with new ingredients! Like tomatillos. That dressing is so good. Would be delicious on a taco salad or burritos. The pork wasn't as sweet as from the restaurant but I've seen lots of different recipes that use brown sugar. Six Sisters' Stuff has a good one.

Fried Rice

Fried Rice
1/2 c. finely diced cooked ham, chicken or pork
1/2 bag frozen peas and carrots
2 T. oil
1 finely chopped green onion
2 cups cold cooked rice
2 T. soy sauce
1 egg

Fry ham and vegetables lightly in oil. Add onion, rice, and soy sauce. Fry over low heat for 10 minutes. Add one well-beaten egg; cook and stir 5 minutes more. If color isn't dark enough, add a little more soy sauce. Makes 6-8 servings.

Savory Crock Pot Beef Pot Roast

Savory Crock Pot Beef Pot Roast

3-5 pounds chuck pot roast
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1 pkg. Ranch dressing mix
1/2 - 1 cup of water

Place roast in crock pot. In a bowl combine the mixes together. Sprinkle on top of the roast and rub it in all over. Pour in water and cook on low for 6-7 hours. For the gravy, pour the liquid from your crock pot into a sauce pan and bring it to a boil. Thicken with cornstarch and water mixture or brown gravy mix.

Oh. My. Goodness. This is the best roast recipe ever. Roast and mashed potatoes is my favorite meal and this is so comforting and delicious. There are so many delicious flavors and the meat is tender. The gravy is the best. Drool.

Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta
10-12 oz penne pasta
2 cups coocked and chopped chicken
3/4 cup cooked and crumbled bacon
1/4 cup butter
1/4 cup flour
2 cups milk
1 tsp. onion powder
1 tsp. garlic salt
1/3 cup ranch dressing
3/4 cup shredded cheddar cheese

Cook pasta according to package directions. Drain.

Melt butter in sauce pan, add flour and stir to combine. Once you have your roux, add milk. Stir constantly until sauce thickens. Remove from heat and stir in garlic salt, onion powder and ranch dressing until well combined.

Add chicken, bacon and cheese to sauce and stir evenly to combine.

Bake in 9x13 baking dish at 350 degrees F for 15 minutes.

I really enjoyed the flavor of this dish! It's always good to try new flavors and this did not disappoint. I wasn't sure how well this would turn out but I loved it!

Cream Cheese Raspberry Muffins

Cream Cheese Raspberry Muffins
1 package cream cheese, softened
2 T. butter, softened
1/2 cup sugar
1 egg
1 egg white
3 T. buttermilk
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3/4 cup fresh raspberries
2 T. chopped walnuts, toasted
1/2 cup confectioners' sugar
2 tsp. milk

1. In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened.
2. Fill paper-lined muffin cups 3/4 full. Bake at 350F for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool completely.
3. Combine confectioners' sugar and milk; drizzle over muffins. Makes 12 muffins.

Nutritional Facts

1 muffin equals 200 calories, 9 g fat (4 g saturated fat), 46 mg cholesterol, 163 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein

Read more: http://www.tasteofhome.com/recipes/cream-cheese-raspberry-muffins/print#ixzz3WCUtJaFb

Yum! These were so delicious. I loved the fresh raspberries and icing on top. The original recipe says it only makes 8 muffins but I got 12. These tasted a lot like breakfast cake but in muffin form! Love it. I also didn't' have any buttermilk in the fridge but I learned that you can make your own.

Via Taste of Home: There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Read more: http://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/buttermilk-substitute#ixzz3WCVrqCwV

4/13/15 Made these with strawberries. Yum-o!