Strawberry Yogurt Swirl Pops

1 lb strawberries, hulled

1⁄3 cup plus 1⁄4 cup sugar, preferably superfine

2 tsp lemon juice

2 cups vanilla yogurt

You’ll also need:

2 large plastic squeeze bottles,

10 pop molds (1⁄2-cup capacity)

PREPARATION

1. Place strawberries, 1⁄3 cup sugar and lemon juice in blender; purée 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.

2. In a medium bowl, stir remaining 1⁄4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

3. Fill each pop mold with strawberry and yogurt mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.

4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.

Tip: Large squeeze bottles (2-cup capacity) are available in crafts stores and baking supply stores, sometimes labeled for candy-making. To easily unmold the pops, use a pair of pliers to grip the sticks and gently pull out pops.

Double cheese and bacon egg biscuits

 T

• 4 large eggs
• 2 Tablespoons milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 Cup crumbled feta cheese
• 1 can refrigerated biscuits, 10 count
• 6 strips cooked Smithfield bacon, crumbled
• 1/4 Cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F. Place eggs into mixing bowl and add milk, salt and pepper. Whisk to combine then stir in feta cheese. Press each biscuit round into 10 regular size muffin cups that have been sprayed with cooking spray. Bake for 6 minutes, remove from oven and with the end of a wooden spoon press centers of dough to make room for egg mixture. Pour in egg mixture into each partially baked biscuit, top evenly with crumbled bacon and shredded cheese. Bake for 12-15 minutes or until eggs are set. Remove and enjoy. 10 individual servings

Scotcharoos

1 c Karo light syrup
1 c white sugar
1 1/2 c peanut butter
6 c Rice Krispies
1 (10-12 oz) Semi sweet chocolate chips
1 )10-12 oz) butterscotch chips

Cook syrup, sugar and PB in large pan until it starts to bubble.  Remove from heat and add Rice Krispies.  Pack down in a cookie sheet.  Melt together chocolate chips and butterscotch chips (melt in microwave for about 1 min, stir repeat) Spread over the top of rice krispies mix.  Cool. Cut in squares and serve.

Grape Pasta Salad

12-16 oz pasta- radiatore
2 c cooked chicken shredded
1 1/2 c red grapes cut in half
1/3 c chopped red onions

Dressing:
1/2 c Ranch Dressing
1/4 c honey
1 tsp. poppy seeds

Salsa

Cilantro- 1/2 bunch chopped
4 peppers- yellow & dark green
chives- 1/2 stock- green part
Stewed tomatoes big can- with basil....

Put in food processor

s&p before tomatoes, cumin, chili powder, garlic salt, whole lime juice.

Lion House Pumpkin Cake Roll

3 eggs
1 c sugar
2/3 c canned or cooked pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg or freshly ground
1/2 tsp salt
1/2 c. chopped nuts (optional)
powdered sugar

Filling:
2 3 oz pkgs cream cheese, softened
1/4 c soft margarine
1 c powdered sugar
1/2 tsp vanilla

Preheat oven to 350F. Line a 10x15 inch jelly roll pan with wax paper and grease paper. Set aside. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg-pumpkin mixture. Pour batter into pan; sprinkle with chopped nuts (if using.) Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.

Whip butter and cream cheese together. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap until served.

Oriental Salad

Salad:

2 c cooked chicken, shredded
2 T toasted sliced almonds
1/2 head chopped cabbage or 1 bag cabbage salad
2 green onions, chopped
1 pkg ramen noodles- chicken flavor- cook 2 mins, rinse in cold water, save seasoning for dressing
2 T toasted sesame seeds

Combine everything, except seasoning packet

Dressing:

1 T sugar
1 tsp salt
1/3 c oil
3 T vinegar
1/4 tsp pepper

Mix well, pour over salad.  Sprinkle seasoning on top.  Toss & refrigeration overnight.

Mama Sylvis Potato Salad

Dressing:
1 T cornstarch
1/2 tsp dry mustard
1/2 tsp salt
3/4 c water
2 T vinegar
2 eggs slightly beaten
1 c mayo

Salad:
5 c cooked potatoes cut
5 hard cooked eggs- save 1
1/4 c shredded onions
1/4 c parsley (4 tsp dried)
1-1 1/2 tsp salt
1/4-1/2 tsp pepper
paprika on top

In a heavy saucepan combine; cornstarch, mustard, salt, water, vinegar & egg.  Cook and stir until bubbly remove from heat.  Cover with plastic and cool.  Stir ,mayo into mixture in a large bowl put in potatoes, eggs, onions and parsley, s& p.  Toss dressing gently and top egg and paprika on top.

Kristen's Chili

1 lb hamburger
1 can Nalleys chili
1 can stewed tomatoes
1 can black beans
corn
crushed pepper
salt
2 tsp chili powder
whole lime juice
1 tsp cumin
garlic

Put all in Crockpot, 30 mins before put in cornstarch with water to make a runny paste to thicken chili.

Raspberry & Pineapple Jello

1 large or 2 small pkg of raspberry Jello
1 can raspberry pie filling
1 can pineapple chunks or tidbits with juice
Cool-Whip
1 pkg cream cheese
1 c powdered sugar

Dissolve Jello in 2 c boiling water.  Add pie filling, pineapple and juice.  Mix well.  Let it set up.  Top with Cool whip, cream cheese and sugar mixed together.   Make in a 9x13 pan

Cool Whip fruit dip

24 servings
prep 10
total 3 hr 10 mins

1 c plain nonfat yogurt
1/4 c sugar
1 T grated orange peel
1/4 c. orange juice
2 c thawed cool whip

Mix the first 4 ingredients into bowl.  Gently stir in cool whip.  Cover refrigerate 3 hrs till chilled

Cheesy Spinach Pinwheels

24 servings
1 (8oz) can crescent dinner rolls
6T. garlic herb spreadable cheese
6 slices cooked deli ham
24-30 fresh spinach leaves

Heat oven to 350.  Separate dough into 4 rectangles, press perforations to seal.  Spread the rectangles with cheese to within1/4 inch of edges, top with ham and spinach.  Staring at the shortest side, roll up each rectangles, press edges to seal.  Cut each troll into 6 slices.   Place cute side down on ungreased cookie sheet.  Bake 12-18 mins or till golden brown.

Cranberry Cream Cheese Dip

Time: 15 minutes prep + 4 hours refrigeration

Yield: 15 servings

1  12 oz package fresh cranberries

1/4 C green onion, chopped

1/4 C cilantro, chopped

1 small jalapeno pepper

1 1/4 C sugar

1/4 t cumin

2 T lemon juice

dash salt

2  8 oz packages cream cheese

  

1. Put your cranberries in a food processor. I used my mini chopper (one batch of CranberryWoodChipDelight was enough for me. The blender and I aren't speaking to each other at this point....) You could also, just chop them up.

  

2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet, just leave the jalapeno out.

3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  

4. When you are ready to serve, place your cream cheese bricks on a plate.

5. Spread the cream cheese out as evenly as you can.

6. Pour your cranberry mixture over the cream cheese.

7. Spread it all around.

8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips

Café Rio Pork Salad (favfamilyrecipes.com)

SWEET PORK

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE

1 c. uncooked 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
3 tablespoons 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.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

Fruit Pizza

ORANGE CREAM CHEESE FROSTING
8-oz package cream cheese, softened
1/2 stick unsalted butter, softened
3 tablespoons orange juice concentrate
1 t grated orange zest
3 cups powdered sugar

LIMEADE CREAM CHEESE FROSTING
8-oz package cream cheese softened
2 tablespoons frozen limeade concentrate, thawed
1/2 cup powdered sugar

Sugar cookies
Fruit for topping (strawberries and kiwis are good!) 




Bake and cool cookies. To make orange frosting, beat cream cheese until smooth. Add butter and orange juice. Cream together. Stir in enough powdered sugar to make a frosting that is easy to spread. To make limeade frosting, combine all ingredients until smooth. Spread frosting on cookies and top with your favorite fruit. 

Homemade Oreo Cookies

Cookie:

Devil's Food cake mix

2 eggs

1/2 cup vegetable oil or 3/4  c shortening

Frosting:

1/4 cup butter at room temperature

1/4 cup vegetable shortening

2 cups confectioner sugar

2 teaspoons vanilla
OR 
Cream Cheese Frosting
1 pkg (8oz) creams cheese, softened
2 1/2 c powdered sugar
OR
Middle:
1 lb. powdered sugar
1 stick of butter
8 oz. cream cheese
1 tsp. vanilla

Preheat oven to 350 degrees F. Mix cake mix, eggs, and oil. Put in spoonfuls on ungreased cookie sheet. Bake for 7-9 minutes. Place on cooling rack to cool

To make frosting: Using mixer, mix all ingredients together. Frost on cooled cookies making sandwiches.

YUMMY Fruit Salad

Good

1 sm. pkg. instant pistachio pudding mix (you can use vanilla if you'd like)
15 oz. can crushed pineapple (don't drain)
8 oz. Cool Whip
1-2 pkg strawberries (sliced)
3 bananas, sliced
1 bunch grapes
1-2 cans mandarin oranges
blackberries (or raspberries)

More options:
sliced peaches
blueberries
huckleberries

Mix pudding mix and pineapple, add Cool Whip and mix well. Stir in fruit, cover, and refrigerate until ready to serve.

Fruit Dip

1 (8 oz.) tub sour cream

2 heaping tablespoons brown sugar

1 teaspoon cinnamon

Mix together and serve with fruit.

Spinach Salad

10 oz fresh spinach
3/4 c toasted slivered almonds
candied walnuts
1 granny smith apple, slice thinly
crasins
grapes halved
3/4 lb fresh mushrooms, sliced
1/2 lb fried bacon, crumbled
1 c cottage cheese
grated chess, mozzarella
1 can mandarin oranges
Strawberries sliced

Add any variety want.  Add dressing and cottage cheese last.  Cheese and bacon as garnish

Dressing

Mix in blender

1/8 red onion, sliced
1/3 c oil
1/4 c sugar
3 T red wine vinegar
1/4 tsp salt
* look like pepto

Cranberry Delight Spread

Makes 1 1/2 cups
Refrigerate before

1 pkg 8 oz cream cheese
2 T concentrated OJ
1/2 tsp cinnamon
1 T sugar
1 zest of an orange
1/4 c finely chopped pecans
1/4 c finely chopped dried cranberries

In an electric mixer bowl combine cheese, juice, cinnamon, sugar; mix on med speed till smooth.  Fold in zest, pecans and cranberries.  Refrigerate- garnish with cranberry or zest. Serve with crackers.