Special Chocolate Dessert

Crust:

1 1/2 c. flour
3/4 c. melted margarine
1/2 c. finely chopped nuts
Mix and press into a 9x13" pan. Bake at 350 degrees for 15 minutes. Cool.


Middle Layer:

Whip an 8 oz. package of cream cheese with 1 C. powdered sugar and 1 tsp. almond extract. Fold in 3/4 of a 13 oz. container of Cool Whip. Spread over crust.

Top Layer:

Mix 2 1/2 C. milk with a 9 oz. pkg. of Instant Chocolate Pudding & Pie Filling. Whip until stiff. Spread over cream cheese layer. Top with remaining 1/4 container of Cool Whip plus an additional small Cool Whip container. Sprinkle nuts on top. Chill.


This is a great dessert! We were lazy last night and just used a graham cracker crust instead of making the crust in the recipe--almost as good, but not quite. Still very yummy though :)

Chicken Tortilla Soup!

Ingredients:                                               

 1/2 bunch cilantro, chopped up (cut off and discard most of the stems)               

1 cup yellow onion, diced (+ 1/2 bunch green onions sliced)  

1/2 pkg. shredded carrots (about 1 cup)                                                 

2 sticks celery, sliced (optional)

1/4 tsp. minced garlic (or 1/4 tsp. garlic powder)                      

1/8 tsp. garlic salt                                                   

1/8 teaspoon pepper                                                  

2 tablespoons corn oil (I used Canola oil)                                                                 

4 (15 ounce) cans chicken broth (I use 10 C. water with 10  chicken bouillion cubes.)

1 (28 oz.) can Rotel, original, tomatoes w/ green chilies 

1 (15 oz.) can black beans, rinsed well and drained  

1 (15 oz.) corn                 

1 Tbsp. Chili powder

2 Tbsp. Cumin

1/8 tsp. Chipotle seasoning, optional

3 Bay leaves    

1 tsp. lime juice                                      

4-6 corn tortillas, broken or cut into small pieces (or 1/2 C. Masa Harina flour)

3-4 chicken breasts, boiled in chicken bouillion and shredded  (or Rotisserie chicken cut-up)          

1-2 avocados, diced                                      

1/2 c. milk, optional          

Garnish with:                                        

12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded

corn tortilla chips, broken into small pieces

Directions:

1. Saute carrots, onions, cilantro, celery in oil, garlic, salt and pepper in a little Canola oil until tender.
2. In a separate large pan, dilute 10 bouillion cubes in 10 cups of water; bring to boil; pour into Crock-pot.
3. To Crock-pot, add Rotel tomatoes, black beans, corn, seasonings, lime juice and cooked, shredded chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Cook on low heat for about 6 hours. It could be ready to eat in as little as 1 hour, but I like to cook it longer.
6. Add diced, fresh avocado (and milk, optional) into soup about 10 minutes before serving.
7. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
8. Garnish with shredded Monterey Jack cheese, Sour cream and broken tortilla chips.

Salsa

Put the following in blender:

2 cans Rotel (Mild)- diced tomatoes and green chilies
1 can Rotes (Original)
1-2 bunches green onions, sliced (not the stems)
1/2 bunch cilantro leaves (not much of the stems)
1 T. dried Oregano (we like a lot!)
1 t. Cumin- to taste (about 1/2 -1 tsp.)
3-4 drops lime juice

Blend, adjust seasoning to taste. If it is too spicy add 1 can petite-diced tomatoes.

Serve with tortilla chips--we love Tostitos!

Cafe Rio Style Pulled Pork (Nov. 2011)

Slow-cooker recipe:

(This recipe has been adapted to my family's tastes. We usually double this recipe.)

(Marinade optional: 1 1/2 cans Coke, 1/4 c. brown sugar. Drain marinade before cooking roast) I am usually too impatient to do this step. :)

First, line Crock-Pot with slow-cooker liner for an easier clean-up. (Great Product!)

1 pork loin (2.5 lbs.) -- I buy the two pack at    
   Costco, it cooks up more tender than the one big
   one. (Freeze the extra one)
1/2-3/4 can Coke, not diet! :)
few dashes of garlic salt, pepper
3/4 c. brown sugar, or more
1 can El Paso Mild or Medium (red) Enchilada Sauce (Yellow Label)
1 small can (mild) green chilies, diced
1 small can tomato paste

Slow roast pork loin with the above ingredients on low for 8-10 hours. Trim, remove any heavy fat. Carefully transfer pork loin to a platter. Let cool for about 5 minutes and then, using an electric knife, cut into 1-1/2 to 2 inch slices--great invention! Shred meat with two forks and then stir back into sauce in crock-pot. (Try adding a couple dashes of Cayenne pepper to it when done)

8-10 servings. Great to put in tacos, quesadillas, enchiladas, salad or over nachos.
*Optional: "Fire Pork" Recipe --(I don't recommend this variation)
1 t. adobo sauce (from can of red chiles in adobo sauce)--adds a smoke flavor and a bit of a spicy kick) If you add too much adobo sauce your mouth will be on fire! Add more cautiously. :) My family loved this and wanted more of this but it was a bit spicy for my wimpy taste. I liked it at first, but was quickly tired of it. Not my fave variation, but to each his or her own. ;)

********************Suggestions

Taco:

One of my favorite ways to serve this is like a taco in a corn tortilla. Coat pan with a light olive oil Pam cooking spray over medium high heat. Place corn tortilla in pan and sprinkle 1 Tbsp. of Mexican shredded cheese over tortilla. When the cheese starts to melt and stick to tortilla, flip over and place about 2 pulls of pork into its center with a couple slices of avocado, sour cream and a drizzle of Winger's sauce (Can buy Winger's Sauce at Harmon's near the barbecue sauces!). Fold in half using spatula. Continue cooking for a minute or so until the cheese is a golden brown on both sides. Serve immediately. Yum.  : 9

Salad:
Put a few pulls of shredded pork at the bottom of a salad and layer over it with lettuce, chopped tomato, broccoli, shredded cheese and some ranch dressing or salsa.

Quesadilla:
Same as above, except made with a flour tortilla and cheese.

Nachos:
Line rimmed cookie sheet with non-stick foil. Pull pork over plain tortilla chips (Thicker tortilla chips work the best because they don't get soggy from the pork--I like using Kirkland's tortilla chips for Nachos) --sprinkle with grated cheese. Broil in oven for a few minutes until chips are starting to turn golden and cheese is melted--watch closely! Remove and put small dollops of salsa, sour cream and premade guacamole over the top of the nachos. So sooo good!

(Be careful not to leave Nachos under the broiler unattended or they will catch on fire! Been there done that!) :)

Meatloaf Burgers!

"Aunt Kath's Meatloaf Burgers"
(Recipe adapted from: The Chew)

Ingredients:

• 1/2 cup finely chopped yellow Onion
• 1 Garlic clove
• 2 stalk Celery (chopped)
• 2 pounds Ground Beef
• 1 Egg
• 1 cup Breadcrumbs (I used 6-8 slices of Zwieback toast, crumbled)- all I had ;)1/2 pkg.
• 1/2 pkg. Lipton's Dry Onion Soup Mix* (my special addition
• 1/2 can Cream of Mushroom Soup
• 1/2 tsp. Salt  (Original recipe called for 1 tsp. Salt)
• dash of soy sauce
• Pepper to taste   

 

Instructions:

• Chop onions, garlic and celery in food processor. Mix into ground beef. Then add egg, breadcrumbs, cream of mushroom soup, salt and pepper. Mix well. Divided into 8 shape into burger patties. Broil in oven or barbecue.

Serve with Ketchup, Mustard and Mayo on a grilled roll, preferably on a small Hawaiian Sweet Roll or Bun.

 

Also, I topped this with a little heated Cream of Mushroom soup, with a bit of milk and some of the Onion Soup mix. Yum!

 

Vegetables in a Cloud

2 T. butter
1/2 c. onions, chopped
3 c. broccoli, in bite size pieces
3 c. cauliflower, in bite size pieces
4 carrots, peeled and cut into thin strips
15 ounce can sliced water chestnuts
1/2 c. water
seasoned salt
1 c. extra heavy whipping cream
1 c. mayonnaise
1 c. cheddar cheese, grated
1/2 c. Parmesan cheese

Saute onions and water chestnuts in butter in frying pan until tender. Add all vegetables and water and cover tightly. Let vegetables steam until crisp tender. Drain well. Put vegetable mixture in greased casserole dish. Sprinkle with seasoned salt and mix well. In mixing bowl, whip cream until peaks form. Fold in mayonnaise and cheese. Spread cream mixture over vegetables and bake at 350 degrees for 45 minutes or until golden brown. Serves 8-10

Best-Ever Soft Sugar Cookies

(Taste of Home Cookbook)

Sarah wanted to make cut-out sugar cookies for Easter this year but we were almost done mixing everything together when I noticed this recipe was for "drop" sugar cookies. :( So, we baked the first batch of cookies as directed and then tried kneading flour into the dough, a little at a time, to make the dough stiff enough to roll-out. This hasn't worked out so well for me in the past, but this recipe was great for it.

1 c. butter (softened)
3/4 c. sugar
2 eggs (I substitute 1/2 of the eggs with egg whites)
     (For a double batch I used 2 whole eggs + 4 egg whites)
1 t. vanilla extract
1/2 t. almond extract
2 c. flour
1 t. cream of tartar (try a little less, maybe 3/4 t.)
1/2 t. baking soda
1/4 t. salt
1/4 t. ground nutmeg (I halved this amount)

In a large mixing bowl, seriously, a large one if you are doubling this recipe! ;) Cream butter and sugar until light and fluffy. Beat in the eggs, vanilla and almond extract.

Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.

Bake at 350 degrees for 8-10 mins. or until light brown. Remove to wire racks to cool.



Buttercream Frosting: (Wilton Recipe)

1/2 c. white Crisco
1/2 c. butter or margarine
1 t. clear vanilla extract
1/2 t. almond extract
4 c. (sifted) confectioners' sugar (1 lb.)
2 Tbsp. milk

Cream butter and shortening with electric mixer.  Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.  Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

Makes 3 cups.

Cinnamon Bun Popcorn

12 C. popped popcorn (1/2 c. kernels)
1 c. pecan halves, roughly chopped (optional)
1 c. brown sugar
3/4 t. cinnamon
1/4 c. karo syrup
1 stick real butter (1/2 c.)
1 t. vanilla
1/2 t. baking soda
3 squares almond bark (about 4 oz.)

Preheat oven to 250 degrees.

Place popped popcorn and pecans in a large bowl and set aside. Combine brown sugar and cinnamon in a 2 liter capacity, microwave-safe, bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour CORN SYRUP over the top of everything. (I often forget this key step!)

Microwave on high for 30 seconds and then stir to combine.

Return to microwave and heat for 2 minutes.

Remove and stir and then microwave for 2 minutes more.

Remove from microwave and stir in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Immediately pour caramel mixture over popcorn and pecans and stir until well-coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Yummy and Addicting!!