Pizza Factory Bread Twists

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!

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.

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.

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.

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!!