Smoky Barbecue Brisket

"Watch out--this needs about three days of prep but it is totally worth it"

Ingredients
4 lbs beef brisket
5 ounces liquid smoke
1 onions ( chopped)
3 garlic cloves ( minced)
1 teaspoon salt
1/3 cup Worcestershire sauce
12 ounces barbecue sauce
Directions
Place brisket in a large ziploc bag. Pour in the liquid smoke, salt, onion, and garlic. Seal and place in the refridgerator and let it marinate all night or at least 8 hours.
Remove the brisket in a sheet of heavy duty foil. Pour the worcestershire sauce over the brisket and wrap it tightly in the foil. Place the roast in a large roasting pan.
Bake the brisket at 275 degrees farenheit for 5 hours.
Unfold the foil, pour the bbq sauce over the brisket and contion to bake the brisket at the same temperature for another hour uncovered.
Place the brisket in the refridgerator to rest overnight again. The next day when you are ready to serve the meat, slice it across the grain and reheat gently in the oven. You can skip this step but it adds to the flavor if you let it sit after it has been initially cooked.

Yummy Granola

1. Mix the following ingredients together.

6 cups oats
1 cup powdered milk
1/2 cup whole wheat flour (or white if you don't have wheat)
1 cup wheat germ
1 cup sunflower seeds kernals
1 cup pecans
1 cup raisins or craisins (optional)
1 tsp. salt
1 tsp. cinnamon
1 cup coconut

2. Boil the following ingredients for 1 minute.
1 1/2 c. brown sugar
1 c. canola oil
1/3 c. water
tsp. vanilla

3. Mix with above mixture.
4. Pat into 2 baking sheets.
5. Bake at 250 for 45 - 60 minutes (shorter if you want it moist,
longer if you want it crunchy).

Pasta al Forno a la Rachel Ray

Ingredients
1 pound ziti rigate or penne
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, finely chopped
3 cloves garlic, chopped
1 (15-ounce) can, crushed tomatoes
1/2 cup heavy cream
2 pinches ground cinnamon
Salt and pepper
1 cup ham, finely chopped
1/4 to 1/3 cup grated Parmigiano-Reggiano
Softened butter to coat a medium casserole or baking dish
Directions
Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.

To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.

Cornbread Stuffing (Adapted from Tyler Florence)

Ingredients
3-4 medium carrots, peeled and chopped
1 medium/ large onion, chopped
1 bunch of celery, chopped
3 cloves of garlic (or an entire head, if you're like me and love garlic)
1 1/2 pounds loose sweet Italian sausage (turkey sausage works but I like pork better)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups cubed cornbread (make your cornbread the day before and let it sit out all day and night. The more stale, the better)
1 cup craisins
1 1/2 cup low-sodium chicken stock (you may want to put more in if you like yours more moist)
1 large egg
Directions
Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.

Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetables, onion and garlic to the pan and saute until most of the moisture has evaporated (I like to keep my vegetables crisp tender because it adds such a nice texture). Season with salt and pepper (and then season again with more salt and more pepper). Add to the mixing bowl with the sausage and also add the bread and craisins.

Mix together chicken stock and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil). I like a nice crunchy crust up top so let it cook for as long as it needs to for you to have the kind of crust you like.

P.S. I make a double batch. I don't even like thanksgiving leftovers ever and I raid the fridge for this stuff first thing the very next morning.

Italian Spaghetti Sauce

1 clove garlic, minced
1 Tbsp olive oil
1 can diced tomatoes, drained
1/2 cube beef bullion
8 leaves of fresh basil chopped or 1 tsp. dried basil

Brown garlic in olive oil. Add the rest of the ingredients. Simmer at least 15 minutes (longer is great too) or until your pasta is done. Serves 2.

Lisonbee's Bavarian

. . . just in time for the holidays.

one box raspberry jello
one bag frozen raspberries
one small container cool whip

Make jello as directed but add raspberries instead of cold water. Cool in fridge for 30-45 minutes. Mix in cool whip. Eat entire bowl and don't tell your family that you made it!

Just a reminder:

We're looking for your best fall recipes. Inspire us with something delicious to warm us from the inside out. Soups. Chowders. Stews. Squash. Delight me with your butternut squash, acorn squash, zucchini, and pumpkin recipes.

And reviews on recipes you've tried are more than welcome. Tell me what you did to tweak my recipes that made them taste better.

XOXO,

The Management

Tuscan Chickpea Soup

Ingredients
2 tablespoons olive oil
2 cups finely chopped onion
8 garlic cloves, minced
4 cups water
1 teaspoon minced fresh or 1/4 teaspoon dried rosemary (I didn't have rosemary so I used oregano)
3/4 teaspoon salt
1/4 teaspoon black pepper
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained
1 to 2 tablespoons balsamic vinegar (Omit if you don't like this. It doesn't hurt anything)
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese (This REALLY makes the soup delicious)

Preparation
Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.

Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. If you like chunkier soup, just puree two cups of soup no more. Return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese...or two. or twenty. :)

Easiest Pumkin Cookies Ever

1 box spice cake mix
1 can pumpkin puree
1 cup chocolate chips

Combine cake mix and pumpkin. Mix in chocolate chips. Bake at 350 for 12 minutes (give or take depending on your oven.) I think these are most tasty when refrigerated. For some reason they are yummy when they are cold cold cold.

Pumpkin Pancake Mix Pancakes

Note: I had some storehouse pancake mix that called for eggs and oil so I made the pancake mix as directed and then added the "extra" ingredients. It's like eating pumpkin pie for breakfast!

2 cups Krusteaz buttermilk pancake mix
2 tablespoons brown sugar
1 1/2 teaspoon pumkin pie spice
1 teaspoon cinnamon
1 1/4 cup water
1 cup canned pumpkin



Directions
Stir together pancake mix, brown sugar and spices. Add water and pumkin. Stir until all blended together.

Venison (or Beef) Stew

Note: I was forwarded this recipe from a Dinner and a Movie email pairing it with "Robin Hood". Haven't seen the movie yet but this recipe was delicious and just shouts "Autumn"!

This is a hunter’s version of beef burgundy—apple cider substitutes for the burgundy and flavors and tenderizes the venison. Long, slow cooking—3 to 4 hours—ensures that the meat will be tender and succulent. If you don’t have venison, feel free to substitute beef chuck, rump roast or sirloin tip. Serve with dinner rolls for sopping up the delicious juices.

Ingredients:
2 1/2 pounds venison, cut into 1 1/2-inch chunks
1 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/2 cup vegetable oil
2 large yellow onions, peeled and diced
2 large carrots, peeled and cut into 1-inch chunks
3 garlic cloves, finely chopped
3 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1 (12-ounce) bottle hard apple cider or 1 1/2 cups apple cider
1 tablespoon Worcestershire sauce
3 cups reduced-sodium beef or chicken broth, divided
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
1 medium green or yellow bell pepper, cored and cut into 1-inch pieces
1 medium red bell pepper, cored and cut into 1-inch pieces

Directions:

1. Pat meat chunks dry with paper towels. Combine flour, salt and pepper in a large plastic bag. Add meat; close the bag and toss to coat the meat with flour.
2. Heat oil in a large skillet over medium-high heat. When hot, remove about half the meat from the bag, shaking off excess flour and add to pan in a single layer without crowding. Brown on all sides, 6 to 8 minutes. Remove meat and set on paper towels to drain. Repeat with the remaining meat. Transfer the meat to a large Dutch oven.
3. Preheat oven to 325F.
4. Add onions and carrots to oil remaining in skillet and cook over medium-high heat, stirring occasionally, until vegetables begin to caramelize, 6 to 8 minutes. Remove vegetables with a slotted spoon and add to meat. Add garlic, bay leaves, thyme, allspice, cider, Worcestershire sauce and 2 cups broth to the Dutch oven; stir. (The liquid should barely cover the meat.) Bring to a simmer on top of the stove; cover the pan and place in oven. Cook 2 to 3 hours, until meat is barely tender.
5. Bring remaining broth to a boil. Add to stew along with potatoes and bell peppers. Stir, cover pan, and return to oven to bake about 1 hour, until meat is completely tender and potatoes are cooked. Serves 8.

Shepherds Pie

1 lb lean ground beef
1/2 onion, chopped
1 10 oz. can tomato soup
2 15 oz. cans green beans or two large handfuls of fresh, trimmed and steamed
1/2 tsp garlic salt
1 tsp Worchestershire
mashed Potatoes (about 3 cups)
paprika
1 1/2 c. sharp cheddar cheese, grated

1. Brown beef with chopped onion, strain grease if necessary.
2. Add tomato soup and green beans, with a little canned or cooking water if necessary.
3. Add garlic salt and Worshestershire, stir to mix and place in a 9x13" pan.
4. Top with mounds of mashed potatoes, sprinkle with paprika and grated cheddar.  Bake @ 350 degrees for 25-30 minutes, or until heated through and cheese is lightly toasted.

Pulled Pork Sandwiches

3-4 lb pork roast (any kind as long as it's boneless)
1 jar BBQ sauce (we like sweet baby ray's best)

Put pork and BBQ sauce into crock pot. Cook on low for 6-8 hours. Shred pork. Serve on crusty rolls with shredded cabbage or cole slaw on top. Easiest, yummiest meal ever.

Taco Soup

I know, it's the easiest soup ever in the whole United States of America but we love it.

1 lb. ground beef/ ground turkey
1 medium onion finely chopped
1 packet of taco seasoning
1 packet Hidden Valley Ranch dressing mix
1 can of tomotoes with green chilies
1 can of diced green chilies
1 can of corn, drained
1 can of pinto beans, drained
1 can of black beans, drained
2 cans kidney beans, drained
1 can tomato sauce

Brown ground beef and onion until onions are translucent (I like to use the leanest beef I can find so that there's no extra grease in my soup). Toss it into the crock pot and add all other ingredients. Cook on high for 3-4 hours or on low for 6-8 hours. Top with cheese or sour cream and serve with corn bread or chips. (We like Fritos.) If you want it to be more like chili rather than soup, omit the tomato sauce.

French Lentil Rice Soup - crock pot

6 cups chicken or vegetable broth (I use water plus sale/spice)
1 cup lentils, sorted and rinsed
2 medium carrots, finely diced
1 small onion, finely chopped
2 celery stalks, finely diced
3 tablespoons uncooked white rice (I use brown, and a little more)
2 tablespoons minced garlic
1 tsp. herbes de Provence or thyme (I used whatever I had)
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup heavy cream or sour cream (optional)
1/4 cup chopped parsley (optional)

Stir together broth, lentils, carrots, onion, celery, rice, garlic, herbs, salt and pepper in slow cooker. Cover and cook onlow for 8 hours or high for 4 to 5 hours.

Remove 1 1/2 cups soup and puree in a food processor or blender until smooth, return it to slow cooker. (I forgot to do this.) If desired, garnish with cream and parsley (it's delicious either way).

This recipe says that it makes four servings but we got a lot more. Bring on healthy, delicious, crock pot meals!!!

Pumpkin cake with Maple Cream Cheese Icing

**P.S. If you're not a fan of maple, simply omit the maple syrup from the icing recipe and you'll just have cream cheese frosting which is also DIVINE!

Pumpkin Cake Recipe:

3 large eggs
2 cups light brown sugar, not packed
1/2 cup light olive oil
1 15-oz can cooked pumpkin
2 teaspoons vanilla extract
2 cups flour mix
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon salt

Preheat oven to 350 degrees F. Grease a 10 x 13" baking pan. Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.

In a separate bowl, whisk together the dry ingredients (the flour through salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.

Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.

Maple Cream Cheese Icing:

8 oz. softened cream cheese
3-4 tablespoons softened unsalted butter
3 to 4 tablespoons maple syrup
1 1/2 teaspoons vanilla extract
3 cups powdered sugar (more, if needed)

Beat until the cream cheese and butter until fluffy. Add 3 tablespoons of the maple syrup, and vanilla. Add in the powdered sugar a cup at a time; beat till smooth. Add another tablespoon maple syrup, if needed. Add more sugar, if needed.

When the cake is cool, frost with the Maple Cream Cheese Icing. Sprinkle with finely chopped pecans or walnuts, if desired.

Maronis Meatballs and Spaghetti Sauce

While I was pregnant with Charlie I watched Food Network non-stop. This is Mike Maroni's winning recipe from a throw down with Bobby Flay. For those of you that came to my house in January to watch Courtney run her marathon- we ate this the night before Courtney ran to load her up on carbs and protein.

Grandma Maroni's Meatballs 100 Year Old Recipe

1 lb ground chuck

4 oz dried bread crumbs (or crushed saltine crackers)

4 large eggs

4 oz whole milk

6 oz grated Romano Cheese

3 oz grated Spanish Onion

2 oz finely diced fresh garlic

2 oz finely chopped Italian parsley leaves

2 oz finely chopped fresh basil leaves

Directions

Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems loose, add more bread crumbs.

Roll meatballs LOOSELY, about size of golf ball, and place on baking sheet.

Bake for 35-40 mins.

Maroni Sauce

6 oz GOOD olive oil, not extra virgin (we use about 1/2 that amt, was too oily with full amt)

12 cloves of garlic, finely sliced

1 large or 2 medium spanish onions, finely diced

2 (28 oz) cans crushed tomatoes (he uses imported, we use what we can find)

1 tsp salt

1/2 tsp white or black pepper

1 large handful julienned fresh basil leaves

Directions

In a medium saucepan over medium heat, add oil. Once heated, add the finely diced onions and sliced garlic to the pan. Cook over medium heat until soft and slightly brown. Next, add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 mins. Remove from heat and add the julienned basil.

(We usually make a double batch and still barely have any left overs. I could drink this stuff)

Brownie Cheesecake

1 8oz. brownie mix
2 8oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
2 eggs
1 cup chocolate chips, melted
Whipping cream and cherry pie filling (optional)

Grease bottom of 9-inch springform pan. Prepare brownie mix as directed on box; pour batter evenly into springform pan. Bake at 350 degrees for 15 minutes.

Combine cream cheese, sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Pour over brownie layer. Spoon melted chocolate chips over cream cheese mixture; cut through batter with knife several times for marble effect. Bake at 350 for 35 minutes. Loosen cake from rim of pan; cool before removing rim. Garnish with whipping cream and cherry pie filling.

Strawberry Pie Topping

2 c. strawberry juice or white grape juice
1/2 c. sugar
3 Tbsp cornstarch
1 tsp lemon juice
2 lbs of strawberries, sliced

Mix sugar and cornstarch, then add to juice in a saucepan.  Bring to a boil over medium heat and boil for one minute, stirring frequently.  Remove from heat and stir in lemon juice.  Cool till it is slightly warm.

Put sliced strawberries on the cream cheese layer.  Drizzle cooled glaze over the strawberries, trying to cover all the fruit as evenly as you can.  Chill until set.  Serve with whipped cream.

Peach Pie Topping

2 c. peach juice or white grape peach juice
1/2 c. sugar
3 Tbsp cornstarch
1 tsp lemon juice (keeps peaches from going brown)
8-10 peaches, peeled and sliced

Mix the sugar and cornstarch together, then add to juice in a saucepan.  Bring to a boil and boil for one minute, stirring frequently.  Remove from heat and add lemon juice.  Cool to slightly warm.

Place sliced peaches on cream cheese layer.  Drizzle cooled glaze over fruit, trying to cover evenly.   Refrigerate until set.  Serve with lots of whipped cream.

Cream Cheese Layer

8 oz. cream cheese, softened.
1/4 cup sugar
1 egg yolk
1 c. whipped cream or cool whip OR 2 Tbsp milk (to help it spread easier)

Blend well with a mixer and spread carefully over graham cracker crust.  I use the cool whip to make  the cream cheese layer go farther when I'm making a small gluten free pan as well.

Graham Cracker Crust

1 1/2 c. graham cracker crumbs
1 stick of butter, melted
1/4 c. sugar
dash of cinnamon (opt.)

Crush crackers with a rolling pin or an ice cream scoop.  Mix with sugar and pour into the bottom of a 9x13" glass pan.  Drizzle melted butter over and mix gently with a fork until evenly distributed.  Press into the bottom of the pan.

Aunt Laura's Caramels

3 c. white sugar
2 c. light Karo syrup
3 c. heavy cream, divided
1 tsp salt
1/2 c. butter
1 tsp vanilla

Put sugar, Karo syrup, 1 1/2 cups cream, and salt in a large HEAVY pot.  Cook over medium/low heat until brown and thickened, stirring occasionally.  Add butter and the rest of the cream.  Cook until hard ball stage, or 248-249 degrees on a candy thermometer.  If you overcook it gets too hard.

While cooking grease a 9x13" glass pan with butter.  Cover the bottom with 2 cups chopped nuts if desired.

When the candy reaches 248 degrees, remove from heat and stir in vanilla.  Stir it a bit to cool and once it stops boiling pour carefully into the pan.  Let it cool for a long, long time.

English Toffee

2 sticks butter
1 c. sugar
3 Tbsp water
1 large Hershey's milk chocolate bar, chopped
2 c. chopped nuts, I use walnuts

1. Melt butter, sugar, and water in a HEAVY pan.  Cook for about 10-15 minutes over medium heat until it gets to the color of a brown paper bag.
2. Line a baking sheet with parchment paper.  Evenly scatter half the chocolate and chopped nuts on the baking sheet, keeping it 2 inches from the edge of the pan.
3. Pour the browned toffee thinly over the chocolate and nuts, then sprinkle the rest of the chocolate on top.  When is is melted, spread the chocolate and cover with the rest of the chopped nuts.  Let cool until hardened.

Vegetable Beef Soup

1 lb lean ground beef
1 sm onion, diced
1 c. celery, chopped
1 c. carrots, chopped
2 c. potato, cubed
1/4 c. raw rice
2-15oz cans diced or stewed tomatoes
4 c. water
1/2 tsp thyme
1 tsp basil
1 tsp oregano
3 beef bullion cubes (or 3 tsp Better Than Bullion)
1 tsp salt

1. Brown the beef with the onion, celery and carrots.
2. Add the rest of the ingredients and simmer for 1 hour.
3. Season to taste with salt and pepper.

Red Beans and Rice

1 kielbasa or smoked sausage, sliced
1 sm onion, diced
2-15oz cans dark red kidney beans, drained
1-15oz can diced tomato
1 tsp paprika
1 tsp oregano
1/2 tsp garlic salt
1/4 tsp cayenne pepper

1.  Saute sausage and onion over medium heat until onion is clear and sausage is browning.  (Add 1 Tbsp oil for turkey sausage.)

2.  Add canned tomato, beans, and spices.  Simmer until heated through then reduce to low.  Serve over rice with shredded cheddar and diced green pepper for some crunch.

Tammy's rice pudding recipe - AKA the only reason I can stand winter

2 1/2 cups cooked white rice (for some reason, cold rice works best so I usually plan ahead and make extra rice for dinner the night before)
1 cup sugar
2 tsp. cinnamon
2 eggs
1 can sweetened condensed milk (you can use fat free if you like)
1/2 cup butter, melted (1 stick - yep, the whole thing)
4 1/2 cups milk (you can use skim if you like)

Preheat oven to 350 degrees. In a 9 X 13 baking pan (I think glass/ pyrex work best), arrange the rice so it is evenly spread throughout the pan. In a separate bowl, combine cinnamon and sugar. Then beat in the eggs until well incorporated. Next mix in the sweetened condensed milk. Finally, mix in the melted butter and milk. Pour the entire mixture over the rice. Bake for 1 hour.

2 hints:

1 - this has a tendency to boil over so I ALWAYS put a cookie sheet in my oven while it cooks. I love the smell of rice pudding cooking. I do not love the smell of spilled milk/ sugar/ cinnamon on my oven floor burning while I bake dinner the next day so go ahead and avoid that by putting a cookie sheet under your pan.

2 - If you are like me and like your rice pudding more soupy, watch it carefully while it's baking. Give it a little tap at around 45 minutes to see if it's setting up too much. If you forget and it comes out drier than you'd like, you can always pour some milk on top to moisten it up. If you're like Adam and like it more cakey, about 1 hour should get you there.

This is a recipe I actually made up all by myself which almost never happens. Hope you love it as much as we do!

Basic Beans and Refried Beans

I make black beans all the time (taco salad, tacos, enchiladas, etc.) using a quick soak method:

Rinse hard beans.
Put them in pan with lots of water.
Boil for about two minutes.
Place lid on pot and let it sit for one hour.
Rinse beans. Add lots more water.
Simmer for one and one half to two hours.
Add salt, chili powder, garlic, onion or whatever is appropriate for how you'll be using them.

(For the prices of stuff in my area, it's six times cheaper to use dry black beans rather than canned.)

For making refried beans out of dry pinto beans I just use the same method but throw in onion wedges and garlic while simmering. When the beans are about done, I add salt, chili powder and a slab of butter and start mashing while they are still cooking. Usually the amount of water that is left over the beans is just right, but if not then I just mash and cook until it is the right consistency.

Grilled Cheese Pizza

Contrary to rumor, I have actually never made my own spaghetti sauce in my life. But I did make a pretty good pizza sauce awhile ago. I made it for dipping the following sandwich and I knew it was good when Matt actually "did the dip" because I love to dip stuff but usually can't get him to join in the fun.

The "Recipe:"

Make a grilled cheese sandwich using mozzarella. Stick some pepperoni in it. Dip it in warm pizza sauce.

Make some pizza sauce using tomato sauce, salt, garlic powder, basil, oregano, and a little white sugar.

It is just now occurring to me that this is not a very good recipe (I don't measure anything) but maybe it will at least give you a new idea!

Cafe Rio Sweet Pork

Cafe Rio Dressing & Sweet Pork
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing (I usually half it and it's still a ton) but it will keep in the refrigerator for up to two weeks.

Cafe Rio Sweet Pork
3-4 lbs pork roast (can substitute chicken)
1 cup brown sugar
3 cups salsa

*Mix ingredients in a crock pot and let cook for 10 hours on low.
Once you've made the dressing, pork, rice & beans, it's almost time to eat. But you still have to assemble the salad. Start with a tortilla (we used the disposable aluminum pie tins, but you could use a bowl), then layer on cooked beans, rice, romaine lettuce, pork, dressing, and any of your favorite toppings: pico de gallo, guacamole, tortilla strips, cheese, cilantro & lime.

Cilantro-lime rice & black beans
Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 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.

Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice (I use a can of diced tomatoes)
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons 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

Chocolate Eclair Cake

1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Directions:
1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Chicken, Red Grape and Pesto Pizza

This is my favorite pizza to date. Not really Italian, and it sounds strange, but the flavor is so good.

pizza crust
1/3 cup refrigerated pesto
1 1/2 cups seedless red grapes, halved
8 ounces shredded skinless, boneless rotisserie chicken breast
3 garlic cloves, thinly sliced
4 ounces fresh mozzarella cheese, thinly sliced
3 tablespoons grated Parmesan cheese
1/4 cup sliced green onions

1. Preheat oven to 425°.

2. On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough, leaving a 1/2-inch border around edges. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Parmesan and green onions. Bake at 425° for 20 minutes or until crust is golden brown.

Homemade Pizza

1 (.25 oz) package active dry yeast
1/2 tsp brown sugar
1 1/2 cups warm water
1 tsp salt
2 Tbsp olive oil
3 1/3 cups flour, divided

1. In a large bowl, dissolve the yeast and brown sugar in the water and let stand for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough in a bowl and cover with a cloth. Let the dough rise until doubled (about 1 hour). Punch down t he dough, and form a tight ball. Allow the dough to rest for a minute before rolling out.
4. Preheat oven to 425 degrees. Lightly oil the pizza pan and let it rise for 15 to 20 minutes. Top with crushed tomatoes, a drizzle of olive oil, a sprinkle of salt, chopped fresh basil (or dry is fine too), shredded mozzerella cheese, Parmesan cheese and any other toppings as desired.
5. Bake pizza in the preheated oven until the cheese and crust are golden brown, about 15-20 minutes. Sometimes I bake the crust by itself for 10 minutes before adding the toppings so it gets crispier.

Cheddar Corn Chowder

Ingredients

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp cheddar cheese, grated
Directions
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

* For those who choke on the idea of using half and half, I've used milk and/ or fat free half and half and it works out beautifully...even with skim milk.
**Katie, this is obvious but this recipe can be easily made GF with rice/ tapioca flour. I've tried it with corn starch and I don't like it as much.