Honey Butter

I found this recipe on foodnetwork.com. We love it on toast, pancakes, waffles, etc. Super easy and super yummy!!

1 lb. butter

1/4 c. honey

1/2 tsp. ground cinnamon

1/2 tsp.vanilla extract

Cut butter into chunks and place into mixer's work bowl. Beat at low speed using whisk attachment to loosen the butter. Increase speed to medium and add honey, cinnamon, and vanilla and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log (I do 2) and refrigerate for 2 hours.

Goulash

1 lb ground beef

1/4 to 1/2 onion diced

1 to 2 cloves garlic

1 lb pasta

1 (14.5 oz) petite diced tomatoes

1 (2.25 oz) sliced olives

32 oz tomato juice

1/2 lb shredded cheese

salt & pepper to taste

In a skillet, brown meat and saute onion. Add garlic, salt, pepper, tomatoes, and olives.

Boil pasta until almost al dente and drain.

Add meat mixture, tomato juice, and cheese to pasta. Cover and bring to a boil then remove from heat and let sit for about 10 minutes.

Slow Cooker Pepper Pork Chops

This is an Alton Brown recipe. I got the picture and the recipe from foodnetwork.com

2 c. vegetable broth

1/2 c. kosher salt

1/2 c. brown sugar

2 T. black peppercorns, slightly crushed

1 lb. ice

4 (1 to 1 1/2-inch thick) bone-in pork chops

2 tsp. kosher salt

3 oz. dried apple slices

2 T. olive oil

1 large onion, julienned

1 1/2 c. chicken broth

1 T. coarsely ground black pepper

1 tsp. dried thyme

Combine the vegetable broth, 1/2 c. kosher salt, brown sugar, and peppercorns in a medium saucepan and set over med.-high heat. Cook just until the salt and sugar dissolves, the remove from heat and add the ice. Place pork chops into a 2 gal. zip-top bag along with the mixture and seal. Place bag in the fridge overnight.

Remove pork chops from the brine, rinse, and pat dry. Season both sides with 2 tsp. kosher salt and set aside.

Place apples in the slow cooker. (I didn't have dried apple slices so I just used one fresh apple sliced)

Heat 1 1/2 T. olive oil in a 12 inch saute pan over med-high heat. Saute the pork chops on both sides until golden brown, approx. 5-6 mins per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 T. olive oil to the pan followed by the onions and saute until they begin to brown, 3-4 mins. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for 4 1/2 hours or until the pork is tender and falling away from the bone.

Cafe Rio Salad

This is a recipe to feed a crowd!

Shredded Chicken

5 lbs. boneless, skinless chicken breasts

1 small bottle zesty Italian dressing

1 T. chili powder

1 T. cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Return meat to crock pot and heat through. Keep warm.

Creamy Tomatillo Ranch Dressing

1 tomatillo (canned or fresh)

1 c. buttermilk

1 c. packed fresh cilantro leaves

1 c. mayo

1 envelope buttermilk ranch dressing mix (Hidden Valley)

1 clove garlic, minced or crushed

1 lime, juiced

2 tsp. sugar

1/2 fresh jalapeno, deseeded, to taste

Combine all ingredients in blender and combine till thick and creamy. Refrigerate for an hour or so to let flavors meld. Dressing can be saved in airtight container for about 3-4 days in refrigerator.

Green Chile Lime Rice

2 T. butter

1 onion, chopped

4 cloves garlic, minced

6 & 2/3 c. water

8 tsp. (cubes) chicken bullion

1/2 bunch cilantro, chopped

2 tsp. cumin

2 small cans diced green chilies

2 T. lime juice

1/2 tsp. salt

1/2 T. lime zest (optional)

3 c. rice

Saute onion and garlic in butter in a saute pan. In a saucepan, bring water, chicken bullion, cilantro, cumin, chilies, lime juice, salt and lime zest to a boil. Add onion, garlic, and rice to boiling water. Reduce heat, cover and simmer for 30 minutes.

Pico De Gallo

4 large fresh tomatoes, chopped

1 onion, chopped

1/4 bunch cilantro, chopped

2 cloves garlic, minced

1/2 tsp. lime juice

1 tsp. salt

1/4 tsp. pepper

Combine ingredients together in a medium bowl.

Layer salads like this:

Warm tortilla (homemade or from the refrigerator case)

Green chili lime rice

warmed Pinto or Black beans

shredded chicken (or sweet pork)

Romain lettuce, chopped

spoonful Pico De Gallo

spoonful chunky guacamole

spoonful sour cream

fried corn tortilla strips (deep fry 1/8" corn tortilla strips in oil)

sprinkle of grated cotija cheese

sprig cilantro

Tomatillo ranch dressing, served on the side.

Serve as a salad or wrap up into a burrito. So yummy.

Cookie Fruit Salad

Mix together:

1 (3 oz.) pkg. vanilla instant pudding

1 (12 oz.) Cool Whip

1 c. buttermilk

Add:

1 pt. sliced strawberries

2 to 3 sliced bananas

1 can pineapple tidbits, drained

1 to 2 c. grapes

Just before serving, add 1/2 pkg. fudge stripe cookies (crumbled)

Jen, I think you need to change the name of the recipe to Fruit Salad Yummy Yummy!!