Wednesday, October 16, 2013

Pumpkin Crumble



I have to dig this recipe out of my email EVERY. autumn, and I finally got tired of it;) So, I'm posting it, so I can not only share, but keep track;) I'll post a picture after I make it.

This stuff is seriously the best pumpkin dessert you'll probably ever have. It speaks to the pumpkin pie lover, and it captures the pumpkin pie hater, it is everything delicious about pumpkin pie, and yet, not all pie-y, and filled with so much fall goodness! I LOVE it!!

Filling:

1 (15oz) can pumpkin
1 (14oz) can sweetened condensed milk
2 TBSP brown sugar
1 tsp cinnamon
1/2 tsp nutmeg (I usually don't put that in)
2 eggs


Topping:
1 box cake mix, yellow, vanilla, white, whatever you have
3/4 chopped pecans
1/2 melted butter

Heat oven to 350. Spray 9x13 pan with cooking spray. Combine all
ingredients for filling. Beat until smooth. Pour in to pan.

In bowl combine topping ingredients; mix well. Sprinkle evenly over filling.

Bake for 40-50 minutes. Until top is golden brown. Cool at least 30
minutes before serving.

Store leftovers in refrigerator.




Monday, August 5, 2013

Korma

1 1/2 Tbsp veg oil (I used water instead)
1 small onion, diced
1 tsp minced fresh ginger root
4 cloves garlic, minced
2 potatoes, peeled, cubed
4 carrots, peeled, diced
1 fresh jalapeno pepper, seeded, diced (I omitted)
3 Tbsp ground unsalted cashews
4 oz tomato sauce
2 tsp salt
1 1/2 Tbsp curry powder
1 c frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 c coconut milk

 Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve over rice.

Tuesday, July 30, 2013

Broccoli Salad




This is another recipe that I am constantly looking up. I LOVE it:)

2 heads fresh broccoli
1 red onion (I use more like 1/2 an oinion)
1/2 pound bacon
3/4 cup craisins
3/4 cup sliced almonds
1 cup mayonnaise (I use light)
1/2 cup white sugar
2 TB white wine vinegar (or regular vinegar)

I like to slice my bacon in small pieces then cook until crisp.

Cut broccoli florets into bite-sized pieces and dice red onion. Combine with the bacon, Craisins, nuts and mix well.

Dressing: mix Mayo, sugar, vinegar together until smooth. Pour over salad, stir, let chill and serve.

I don't usually mix all the dressing on to the salad, it's a little too much in my opinion. SO I start with a good helping of dressing on the salad, and then just before serving judge how much more needs to be added to keep the salad moist with dressing, but not soggy.





Cari's Rocking Peanut Butter cookies

1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. peanut butter
1/4 c. vegetable shortening
1/4 c. butter
1 egg
1 1/4 c. flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

bake 375 for 8-10 minutes


Heat oven to 375.

Beat sugars, peanut butter, shortening, butter and egg in bowl with electric miser on medium speed. Stir in flour, baking soda, baking powder and salt.

Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased sheet. Flatten in cross-cross patterns with fork dipped in granulated sugar.

Bake 8-10 minutes or until light brown. Cool 5 minutes remove from cookie sheet yo wire rack to cool.

Nutrition: 1 cookie: calories 115, (Calories from fat 55); Fat 6g (saturdated 1g); Cholesterol 5mg;Sodium 105mg; Carbohydrate 13g; Fiber 0g; Protein 2g; Vitamin A2%; Vitamin C 0%; Calcium 0%; Iron 2%.



Cari's Famous Salsa

1/2 medium onion -chopped
1- 28oz can diced tomatoes
3/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
1-2 seeded jalapenos -chopped
1/2 bunch cilantro -chopped
3/4 tsp sugar
1/4 tsp garlic powder

Mix all ingredients. Car likes to blend ingredients in blender. You can also leave chunky, as per preference. Store in refrigerator.



Cafe Rio Shredded Pork


6 lbs pork
1 16 oz. jar salsa
1 can Coke
2 c. brown sugar
Place roast in crockpot and fill halfway up the roast with water. Cook 5 hrs, drain water. Cut into smaller pieces or shred if tender enough. Mix salsa, coke, and brown sugar and pour over roast. Cook 3 hrs longer, shred. 
Serve inside tortillas or over salad blend. Mix with Creamy Cilantro Ranch Dressing for a great meal!



Cafe Rio Shredded Chicken


1 small bottle Zesty Italian dressing
1 Tb chili powder
1 Tb cumin
3 cloves minced garlic
5 lbs chicken breast
Mix all together in crockpot, cook 4-6 hrs. Shred chicken and cook 1 hr longer 
Serve inside tortillas or over salad blend. Mix with Creamy Cilantro Ranch Dressing for a great meal!



Cafe Rio Rice


3 c. water
4 tsp. chicken boullion
4 tsp. minced garlic
1/2 bunch cilantro
1 can green chilis
3/4 tsp. salt
1 Tb. butter
1/2 onion
3 c. rice
Blend cilantro, chilis, and onion in processor or blender. Boil water, add all ingredients, simmer covered 30 minutes or until liquid is absorbed. 

Creamy Cilantro Ranch Dressing



This is a apparently the copycat version of Cafe Rio's totamtillo ranch. Although it looks slightly different to me, it tastes delicious, so..... 


1 buttermilk ranch dry dressing pkg, prepared according to directions
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (its pretty spicy with no seeds at all, but add some if you want extra hot)
Blend all together in food processor or blender, store in fridge.

Serve with Shredded Chicken or Shredded Pork to make a delicious meal!