12 rhodes dinner rolls, thawed(place 6 on plate and microwave 30 sec, turn over and microwave another 30 sec)
6 skewer rods
1/4 cup better, melted
1/4 tsp garlic salt
1 tbsp parsley flakes
1 tsbp canned parmesan cheese
*press 2 rolls together and roll in hands like a hot dog then wind around skewer rod and pinch together at the ends, prop up on edges of a large sprayed cookie sheet, cover with plastic wrap and let rise (about 3-4 hours until doubled in size). Bake at 350 for 20 minutes or until golden brown, mix together melted butter, garlic salt, parsley flakes and parmesan cheese together and brush on hot bread twists. VERY YUMMY!
Thursday, February 18, 2010
Cafe Rio Salad
8 flour tortillas (uncooked and large)
2 cups spanish cooked rice
2 cups canned black or pinto beans
bbq pork (recipe below)
2 bags romaine lettuce
pico de gallo (diced tomatoes and cilantro)
guacamole
8 lime wedges
corn tortilla strips (can buy at Bajios)
creamy tomatillo dressing (recipe below)
*grill tortilla on both sides until brown and bubbly then add whatever ingredients you like then enjoy!
BBQ PORK
3 lbs boneless pork roast
1 cup water
*place pork and water in crockpot and cook on high overnight or for several hours, shred with two forks, place back in crockpot and add:
1 tsp garlic salt
1/4 cup BBQ sauce
3/4 cup ketchup
1/2 cup sugar
*mix it all together (you can add more or less depending on the taste you want)
CREAMY TOMATILLO DRESSING
2/3 cup tomatillo salsa verde
2/3 cup mayo
1 1/2 tbsp sugar
2 tbsp lime juice
1 tsp salt
1/4 tsp pepper
1 cup vegatable oil
1/4 cup cilantro
*blend all ingredients except oil and cilantro, add oil slowly while blender in on high speed, add cilantro in bursts until broken up into pieces. Refrigerate before serving to thicken.
2 cups spanish cooked rice
2 cups canned black or pinto beans
bbq pork (recipe below)
2 bags romaine lettuce
pico de gallo (diced tomatoes and cilantro)
guacamole
8 lime wedges
corn tortilla strips (can buy at Bajios)
creamy tomatillo dressing (recipe below)
*grill tortilla on both sides until brown and bubbly then add whatever ingredients you like then enjoy!
BBQ PORK
3 lbs boneless pork roast
1 cup water
*place pork and water in crockpot and cook on high overnight or for several hours, shred with two forks, place back in crockpot and add:
1 tsp garlic salt
1/4 cup BBQ sauce
3/4 cup ketchup
1/2 cup sugar
*mix it all together (you can add more or less depending on the taste you want)
CREAMY TOMATILLO DRESSING
2/3 cup tomatillo salsa verde
2/3 cup mayo
1 1/2 tbsp sugar
2 tbsp lime juice
1 tsp salt
1/4 tsp pepper
1 cup vegatable oil
1/4 cup cilantro
*blend all ingredients except oil and cilantro, add oil slowly while blender in on high speed, add cilantro in bursts until broken up into pieces. Refrigerate before serving to thicken.
Vietnamese Chicken Salad with Lime Vinaigrette and Peanut Sauce
4 cups shredded napa cabbage
1 10 oz bag cole slaw
3 cups shredded cooked chicken
2 cups matchstick carrots
2 cups chopped cucumber
3/4 cup radishes, thinly sliced
3/4 cup minced green onion
1/2 cup chopped peanuts
1/4 cup minced cilantro
*combine all ingredients together in large bowl(it makes a LARGE salad)
FRESH LIME VINAIGRETTE
1/2 cup vegetable oil
2 tbsp rice wine vinegar
2 tbsp fresh lime juice
1 tbsp honey
1/4 tsp salt
1/8 tsp ground red pepper
*in a small bowl whisk together all ingredients, cover and refrigerate for up to 24 hours before serving.
PEANUT SAUCE
1/2 cup vegetable oil
4 tbsp creamy peanut butter
1 tbsp soy sauce
1 tbsp fresh lime juice
2 tsp sugar
2 tsp minced fresh ginger
1 tsp sesame oil
*in a medium bowl whisk together all ingredients, cover and refrigerate for up to 24 hours before serving.
**right before serving pour the fresh lime vinaigrette over salad and mix well, then add peanut sauce and mix well.
1 10 oz bag cole slaw
3 cups shredded cooked chicken
2 cups matchstick carrots
2 cups chopped cucumber
3/4 cup radishes, thinly sliced
3/4 cup minced green onion
1/2 cup chopped peanuts
1/4 cup minced cilantro
*combine all ingredients together in large bowl(it makes a LARGE salad)
FRESH LIME VINAIGRETTE
1/2 cup vegetable oil
2 tbsp rice wine vinegar
2 tbsp fresh lime juice
1 tbsp honey
1/4 tsp salt
1/8 tsp ground red pepper
*in a small bowl whisk together all ingredients, cover and refrigerate for up to 24 hours before serving.
PEANUT SAUCE
1/2 cup vegetable oil
4 tbsp creamy peanut butter
1 tbsp soy sauce
1 tbsp fresh lime juice
2 tsp sugar
2 tsp minced fresh ginger
1 tsp sesame oil
*in a medium bowl whisk together all ingredients, cover and refrigerate for up to 24 hours before serving.
**right before serving pour the fresh lime vinaigrette over salad and mix well, then add peanut sauce and mix well.
Tomato Basil Soup
Ingredients:
2 c. Shirley J Universal Sauce
8 c. water
-combine these two ingredients and set aside.
3 tsp Shirley J Chicken Bouillon
1 T. oil
1/2 c. yellow onions (diced small)
4 cloves of garlic (chopped)
1/4 t. red pepper flakes
1/4 c. basil (dried)
1 t. thyme (dried)
2-28 oz. can diced tomatoes, blended until smooth (do not drain)
1 cup Parmesan (fresh and grated)
8 oz bag of croutons
black pepper to taste
Directions:In a small stock pot on medium heat, add oil, onions, garlic and red pepper flakes. Cook for 5 minutes. Do not let it burn. Add basil, thyme, Shirley J Chicken Bouillon, black pepper and tomatoes. Stir in the water and Shirley J Universal Sauce and whisk together until it is smooth. Allow the soup to simmer and thicken. I have an immersion blender that I just stick in the pan and blend it. If not, just pour it a few cups at a time into your blender and blend it until smooth. Put back into put and warm. Serve and garnish with Parmesan cheese and croutons.
Tips & Tricks:* Diced tomatoes – Chef Brian suggests using diced tomatoes as opposed to crushed. Crushed has a higher water content and changes the texture of the soup.*
Garlic – Make sure to add garlic after the onions have browned because garlic has a higher sugar content and may burn.*
Dried Herbs – Adding the basil and thyme to the sauteed vegetables before adding liquids allows the herbs to awaken and aides in a more developed flavor.
***You can substitute the Shirley J universal sauce for white sauce....but you should definitely get some :)
2 c. Shirley J Universal Sauce
8 c. water
-combine these two ingredients and set aside.
3 tsp Shirley J Chicken Bouillon
1 T. oil
1/2 c. yellow onions (diced small)
4 cloves of garlic (chopped)
1/4 t. red pepper flakes
1/4 c. basil (dried)
1 t. thyme (dried)
2-28 oz. can diced tomatoes, blended until smooth (do not drain)
1 cup Parmesan (fresh and grated)
8 oz bag of croutons
black pepper to taste
Directions:In a small stock pot on medium heat, add oil, onions, garlic and red pepper flakes. Cook for 5 minutes. Do not let it burn. Add basil, thyme, Shirley J Chicken Bouillon, black pepper and tomatoes. Stir in the water and Shirley J Universal Sauce and whisk together until it is smooth. Allow the soup to simmer and thicken. I have an immersion blender that I just stick in the pan and blend it. If not, just pour it a few cups at a time into your blender and blend it until smooth. Put back into put and warm. Serve and garnish with Parmesan cheese and croutons.
Tips & Tricks:* Diced tomatoes – Chef Brian suggests using diced tomatoes as opposed to crushed. Crushed has a higher water content and changes the texture of the soup.*
Garlic – Make sure to add garlic after the onions have browned because garlic has a higher sugar content and may burn.*
Dried Herbs – Adding the basil and thyme to the sauteed vegetables before adding liquids allows the herbs to awaken and aides in a more developed flavor.
***You can substitute the Shirley J universal sauce for white sauce....but you should definitely get some :)
RASPBERRY DESSERT
Crust:
2 cups Flour
1 cup butter
1/2 cup brown sugar
1 cup chopped nuts
Layer 1:
2 cups powdered sugar
2 (8 ounce) packages cream cheese
4 (1 1/3 ounce) envelopes Dream Whip (prepared)
Layer 2:
2 (4 3/4 ounce) packages junket danish dessert mix (raspberry flavored, prepared minus 1/4 c water for each pkg.)
2 (12 ounce) packages frozen raspberries
Mix ingredients for crust and press into a cookie sheet Bake 375° for 20 minutes or till golden brown. Cool completely. I put the flour, butter and brown sugar in the food processor, mixed until butter was in tiny pieces. I added the nuts and pulsed the machine until they were in tiny pieces.
For layer one: Mix powdered sugar and cream cheese until smooth and fold in dream whip (set aside).
For layer 2 Mix prepared danish dessert w/ frozen raspberries--while it is still warm.
Spread cream cheese mixture carefully over cooled crust and then spread raspberries on top. Refrigerate several hours. Cut and serve. Serves 24ish.
The end.
2 cups Flour
1 cup butter
1/2 cup brown sugar
1 cup chopped nuts
Layer 1:
2 cups powdered sugar
2 (8 ounce) packages cream cheese
4 (1 1/3 ounce) envelopes Dream Whip (prepared)
Layer 2:
2 (4 3/4 ounce) packages junket danish dessert mix (raspberry flavored, prepared minus 1/4 c water for each pkg.)
2 (12 ounce) packages frozen raspberries
Mix ingredients for crust and press into a cookie sheet Bake 375° for 20 minutes or till golden brown. Cool completely. I put the flour, butter and brown sugar in the food processor, mixed until butter was in tiny pieces. I added the nuts and pulsed the machine until they were in tiny pieces.
For layer one: Mix powdered sugar and cream cheese until smooth and fold in dream whip (set aside).
For layer 2 Mix prepared danish dessert w/ frozen raspberries--while it is still warm.
Spread cream cheese mixture carefully over cooled crust and then spread raspberries on top. Refrigerate several hours. Cut and serve. Serves 24ish.
The end.
Caramel fondue stuff
1/2 cup butter or marg.
2 c brown sugar
1 c light corn syrup
1 can sweetened condensed milk
1 t vanilla
heat everything to dissolve but don't boil or it'll have little brown specks in it. Use chunks of bananas, apples, pears, pound cake, donuts or marshmallow for dipping.
You KNOW the bananas are best.
The end.
2 c brown sugar
1 c light corn syrup
1 can sweetened condensed milk
1 t vanilla
heat everything to dissolve but don't boil or it'll have little brown specks in it. Use chunks of bananas, apples, pears, pound cake, donuts or marshmallow for dipping.
You KNOW the bananas are best.
The end.
Feta cream cheese spread
8oz cream cheese (or that 1/3 fat kind)
80z feta
2-3 T fresh chives or less if you use dried
1 t garlic powder
1-2 T. milk
Blend everything together, add milk just to make it spreadable. Line a bowl with plastic wrap, with enough to cover the top. Scoop feta spread into bowl and cover. Refridgerate for a few. Serve with french bread or anything that will get it to your mouth.
The end.
80z feta
2-3 T fresh chives or less if you use dried
1 t garlic powder
1-2 T. milk
Blend everything together, add milk just to make it spreadable. Line a bowl with plastic wrap, with enough to cover the top. Scoop feta spread into bowl and cover. Refridgerate for a few. Serve with french bread or anything that will get it to your mouth.
The end.
Monday, February 15, 2010
Bowtie Pasta with Sausage
12 oz. bowtie pasta
1 lb. mild sausage
diced onion (about 1/2 c.)
28 oz. can petite diced tomatoes
1 1/2 c. cream
olive oil
crushed red pepper flakes
3 garlic cloves
salt, pepper, parsley
-Remove the casings from the sausage and crumble as you cook. Cook sausage and red pepper flakes. (Add flakes to taste, I usually start with 1/8 - 1/4 t. They add a lot of heat.) Add onions and garlic and cook until onion is transparent. Drain just a little of the top liquid from the tomatoes. Stir in the tomatoes and cream. Bubble and simmer for 8-10 minutes or until thickened. Add pasta and sprinkle with parsley.
1 lb. mild sausage
diced onion (about 1/2 c.)
28 oz. can petite diced tomatoes
1 1/2 c. cream
olive oil
crushed red pepper flakes
3 garlic cloves
salt, pepper, parsley
-Remove the casings from the sausage and crumble as you cook. Cook sausage and red pepper flakes. (Add flakes to taste, I usually start with 1/8 - 1/4 t. They add a lot of heat.) Add onions and garlic and cook until onion is transparent. Drain just a little of the top liquid from the tomatoes. Stir in the tomatoes and cream. Bubble and simmer for 8-10 minutes or until thickened. Add pasta and sprinkle with parsley.
Saturday, February 13, 2010
Chicken Salad
It used to be called Won ton Chicken Salad, but I eliminated the fried won tons. So...there!
Chicken Salad
2 heads of Romaine lettuce
1-2 chicken breasts cooked, chopped ( I use tenderloins and I boil them and chop them)
1 c. craisins
1 c. glazed walnuts or pecans ( I just buy the bagged glazed walnuts from the grocery store )
Dressing
1/2 c. sugar
1/2 c. red wine vinegar
1/2 c. olive oil
2t. salt
pinch or two of garlic powder
Mix until sugar dissolves.
Chicken Salad
2 heads of Romaine lettuce
1-2 chicken breasts cooked, chopped ( I use tenderloins and I boil them and chop them)
1 c. craisins
1 c. glazed walnuts or pecans ( I just buy the bagged glazed walnuts from the grocery store )
Dressing
1/2 c. sugar
1/2 c. red wine vinegar
1/2 c. olive oil
2t. salt
pinch or two of garlic powder
Mix until sugar dissolves.
Friday, February 12, 2010
Enchilada Soup
6 cups water
4 cans great northern beans
1 16 oz bottle salsa verde
1 can diced green chilies
2-3 chicken breasts- cooked and shredded
3 cubes chicken boullion
1 tsp salt
1/2 tsp garlic powder
*Combine all ingredients, bring to a boil. Serve with tortilla chips, cheese and sour cream.
4 cans great northern beans
1 16 oz bottle salsa verde
1 can diced green chilies
2-3 chicken breasts- cooked and shredded
3 cubes chicken boullion
1 tsp salt
1/2 tsp garlic powder
*Combine all ingredients, bring to a boil. Serve with tortilla chips, cheese and sour cream.
Easy Breadsticks
2 cups warm water
1/4 cup sugar
3 tbsp melted butter
1 tbsp yeast
1 1/2 tsp salt
4 1/2 to 5 cups flour
topping:
1/4 cup melted butter
parmesan cheese, garlic salt, parsley flakes
*combine water, sugar and melter in mixing bowl (I use my kitchen aid), sprinkle in yeast, let it dissolve; add salt; add enough flour to clean the sides of the bowl ( I use all 5 cups). Mix well. Place dough on a greased cooking sheet and spread out to edges with hands. Place the melted butter, garlic salt parsley flakes and parmesan cheese on top. Cut into breadsticks: cut in half lengthwise, then cut the other way how ever many breadsticks you want (about 24). Let rise until doubled in size about 1 hour sitting out or 20 min. in the oven on 200 degrees) Bake on 375 for 15 minutes or until golden brown.
Enjoy! They really are easy!!
1/4 cup sugar
3 tbsp melted butter
1 tbsp yeast
1 1/2 tsp salt
4 1/2 to 5 cups flour
topping:
1/4 cup melted butter
parmesan cheese, garlic salt, parsley flakes
*combine water, sugar and melter in mixing bowl (I use my kitchen aid), sprinkle in yeast, let it dissolve; add salt; add enough flour to clean the sides of the bowl ( I use all 5 cups). Mix well. Place dough on a greased cooking sheet and spread out to edges with hands. Place the melted butter, garlic salt parsley flakes and parmesan cheese on top. Cut into breadsticks: cut in half lengthwise, then cut the other way how ever many breadsticks you want (about 24). Let rise until doubled in size about 1 hour sitting out or 20 min. in the oven on 200 degrees) Bake on 375 for 15 minutes or until golden brown.
Enjoy! They really are easy!!
Thursday, February 11, 2010
The Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake
1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
_____________________
4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)
_____________________
1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)
1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
_____________________
4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)
_____________________
1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)
1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!
Hey guys. Here is the bunko recipe book that never was!!!! I made you all able to post on this blog, so when you've got a bunko recipe (or any good recipe) to share, go ahead and put it on here!! We decided to label them with our name on them instead of what they are or what kind of food it is...so in the label spot at the bottom, put your first name! If you have no idea how to do any of this...just email me your recipe and I'll do it for you! Yay for bunko recipes!!!!!
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