Vegetable Beef Stew!

Ingredients

3 pounds beef stew meat, cut into 1 inch cubes

1/3 cup Italian salad dressing

2 cups water

2 teaspoons beef bouillon granules

1 (14.5 ounce) can diced tomatoes, undrained

1 (10.5 ounce) can condensed beef broth, undiluted

1 (8 ounce) can tomato sauce

1 garlic clove, minced

1 bay leaf

1 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon pepper

6 small potatoes, quartered

6 medium carrots, cut into 1 inch pieces

1 medium green bell pepper, cut into 1/2 inch pieces

1 medium onion, chopped

3 tablespoons all-purpose flour

3 tablespoons cold water

Directions

In a huge pot, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Add the potatoes, carrots, green pepper and onion. Cover and simmer for 45 minutes or until vegetables are tender. Combine flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.

Ready in about 2 hrs, and 40 mins

This was so yummy! Just be sure to follow the Directions right so that all the vegetables are not crunchy!

Apple Pie

Pie Crust:
4 C. Flour
1 3/4 C. Shortening
1 Tbls. Sugar
2 Tsp. Salt
1 Tbls Vinegar
Mix above with Fork

1 egg
1/2 C. Water
Beat together with fork

Combine all above until moist
Separate into 5 balls and place in freezer for 15 mins
MAKE PIES!

Apple Pie Filling:
5-7 Tart apples - peeled & sliced
3/4 - 1 C. Sugar
2 Tbls. Flour
Dash Salt
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
Mix all the above
Put into pie crust
Place 6 Tbls butter in Slabs on top of apples, then put top crust on pie!
Pinch edges together
I like to cut a cute Apple Shape in top crust...but my next adventure is to roll out the top crust and cookie cutter leaves to layer on top!
Top with Homemade Whip Cream or Vanilla Bean Ice Cream! Good Luck and Enjoy!

Lasagna Rolls, French Bread and Fall Apple Crisp!

Sauce:

1lb. Ground Beef

1 can Spaghetti sauce

1 can Tomato sauce

1 tbls. Parsley

1 tsp. oregano

Cheese:

1 16oz container of cottage cheese

1/4 cup grated parmesian cheese

1 egg

1 tbls. Parsley

1 tsp. Basil

also needed:

10 cooked lasagna noodles

2 cup mozzerella cheese

Instead of Layering the lasagna, just take the cooked noodles, and scoop the cheese mixture onto the cooked noodles and spread along theml then roll the noddles up an dplace them in the pan, with sauce on the bottom of pan! Then Pour extra sauce on top of the noodles! Bake @ 350 for 1 hr! This is just a fun way to display lasagna!

French bread:
1/2 C. Warm water
4 1/2 tsp. Active dry yeast
1/2 tsp. Sugar
Stir the above and set aside!

2 C. Hot water
3 Tbls Sugar
2 1/2 C. Flour
2 tsp Salt
1/3 C. melted shortening
Mix Above until smooth
Add yeast mixture
Add 3 more cups flour and stir until smooth

Knead for 6-8 mins
Let rise 'til double in size- about 30 mins
form into loaves or rols
then let rise another 30 mins!
Bake @ 350 for 30 mins - until golden brown!Apple Crisp:

4	medium tart cooking apples, sliced (4 cups)
3/4	cup packed brown sugar
1/2	cup Gold Medal® all-purpose flour
1/2	cup quick-cooking or old-fashioned oats
1/3	cup butter or margarine, softened
3/4	teaspoon ground cinnamon
3/4	teaspoon ground nutmeg
	Cream or Ice cream, if desired

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Serve warm with cream.

Orange Chicken

Orange Chicken

Chicken:
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce:
1 cup water
2 tablespoons FRESH orange juice
¼ cup FRESH lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar (I actually added a little more brown sugar... )
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes (we added more... again, we like it HOT)
3 tablespoons cornstarch
1/4 c. water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Pizza Factory Breadstick Twists

This recipe is so easy and sooo good! They taste amazingly similar to the breadsticks at The Pizza Factory in Utah.

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese. Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Creamy Tortilla Soup!

1 Chicken Breast - raw & diced into small chuncks (I seriously always use Kirkland canned chicken, drained. It's much easier, faster, and I think tastier).

1 can of corn with liquid
1 can of rotel (in the mexican food isle), or you can use a can of green chiles
1 can of chicken broth
1 can drained pinto beans
1 can of cream of chicken soup
2 Tbls. Taco seasoning
2 Tbls. Chopped fresh cilantro

Mix above in a large heavy pan. Bring to a boil, simmer 15 minutes.

1 cup (+ extra for serving) of light sour cream
Tortilla chips
Cheese

Take 1 cup of liquid from above and mix with 1 cup of sour cream. Add back to pan.

Serve soup with tortilla chips/shredded cheese/chopped cilantro and sour cream.

Honey Butter's!

Cinnamon Honey Butter!
2 sticks Butter, softened but NOT melted!
1 cup Powered Sugar
1 cup Honey
2 tsp. Cinnamon

Whip it good my friends! Then, scrape the sides and whip it agaiN!


My Own Whipped Honey Butter!

1/2 cup butter (softened)

1 egg yolk

1/4 tsp. vanilla

1/2 cup honey

Mix the butter, egg yolk, and vanilla until smooth. Gradually add the honey while mixing.

Old Fashioned Cake-Doughnuts

2 large eggs
1 cup (8 ounces) buttermilk
1 cup (7 ounces) granulated sugar
1/8 teaspoon lemon oil or 1 teaspoon lemon zest
1 cup (4 ounces) King Arthur White Whole Wheat Flour
3 1/2 cups (14 7/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons butter
1 1/2 quarts (3 pounds) lard, shortening or vegetable oil

While you prepare the dough, begin heating the lard (best flavor), shortening (less saturated fat but also less flavor), or vegetable oil (probably the healthiest alternative but if you're doing these for flavor, this is not the choice to make). An 8-quart stock pot is an appropriate size cooking container.

You want the fat to reach somewhere between 365°F and 375°F before you begin to cook. It's best to have a thermometer that you can clip onto the side of your pot so you can monitor the temperature. And make temperature changes slowly. Unlike water, it takes time for the fat to respond to increased or decreased heat. It's easy, if you're too exuberant, to have the temperature begin to soar up to the smoke point. And it doesn't like to give up its heat easily.

Beat together the eggs, buttermilk, sugar and lemon oil or zest until light. In a separate bowl, blend together the dry ingredients. Melt the butter but make sure it's not excessively hot. Quickly blend the dry ingredients with the wet and stir in the melted butter. The resulting dough will be quite soft, but if you keep surfaces well sprinkled with flour, you can manage it. Turn the dough out onto a floured surface, and knead four or five times to make it cohesive (a bench knife helps here). Then, with a well-floured rolling pin, roll the dough out until it's about 1/2-inch thick. With a doughnut cutter dipped in flour (each time you cut), cut out doughnuts. Save the "holes" or re-roll them with leftover dough. Try to handle the dough as little as possible.

When the fat is at the appropriate temperature, lower three or four doughnuts into it. A slotted spoon is useful here. They will initially sink to the bottom of the pot but will rise shortly. Give them a minute or so on one side, then flip them over and give them another minute. Flip them a third time and cook for another 30 seconds. Drain on paper towels (or brown paper grocery bags). Yield: 1 1/2 to 2 dozen doughnuts, depending on the size of your cutter.

Oatmeal Pancakes!

2 cups regular oats
2 cups buttermilk
2 eggs
1/4 cup melted butter
1/2 cup flour
2 TBS sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon (i do a little more)
1/4 tsp. salt

These are so good and hearty! Love them with the Magleby's syrup, posted earlier!

Cilantro Lime Halibut!

It is really easy to make and doesn't taste fishy AT ALL. It is just fresh, flaky, and fantastic! Plus, it is low fat and healthy too!

2 six ounce fresh halibut filets
salt and pepper to taste
2 cloves garlic, crushed
½ cup white wine or chicken stock
1 tablespoon fresh cilantro, chopped
juice of 1 lime
1 teaspoon lime zest
2 tablespoons olive oil

Season halibut with salt and pepper one hour before cooking. Place in refrigerator.

Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut filets for five seconds each. Searing the filets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill. This is a great tip when barbecuing all types of fish, but works especially well with halibut.

Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice , lime zest and olive oil to the sauté pan and heat until hot but not boiling.

Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 3 minutes per side, basting constantly while cooking. Serve immediately.

This little girl loves her some Corn on the Cob!

Hawaiian Beef Teryiaki

1 can pineapple chunks with juice (15 oz.)
1 c. soy sauce
3/4 c. brown sugar
2 cloves garlic, minced
1 tsp. minced ginger
1 Lb. beef sirloin, cut in 1 inch cubes

Mix together all ingredients, excluding beef. Set aside about 1/2 c. of the sauce, cover and refrigerate. Add beef to remaining sauce and marinate, covered and refrigerated overnight (better yet, seal the marinade and beef in a large Ziploc bag and place in a bowl, then place in the fridge-- either way works). Thread beef onto skewers. Discard leftover marinade. Broil or grill about 8-10 minutes, turning once, until beef is cooked. Place beef in a large bowl, pour remaining sauce over the cooked beef and stir until well covered. Serve with rice (or grilled fresh pineapple). We also had corn on the cob! So amazing!

We don't have a grill, so I just Broiled both the meat and the Pineapple! (the pic of the pineapple is not my own!) And they both turned out so wonderful! Spencer said it was his favorite meal so far!

And of course, Cupcakes for dessert! Emma wanted Orange frosting, so that is what she got!

Roasted Rotisserie Chicken

Sometimes you just have to let someone else do the cooking for you!
Tonight is the adult session of our Stake Conference and Spencer had to go to the Priesthood session first... So in the state of panic to find something to eat quickly and that wasn't forzen, I ran to the grocery store and picked up one of these Roasted Rotisserie Chicken! My mom loves them , but we have never tried it!
It isn't frozen, they are fresh and hot when you pick them up! I got this a a store called Meijer out here in Michigan, but you can get them at Walmart too, or probably any grocery store! They are in the front of the store, by the bakery and fresh meat section!
They really are good and all you have to do is have a salad and dessert to go with! Spencer just took parts of it with him in a tupperware container!
Yeah...Dinner is done! and Tommorrow we can start cooking again!

Nojito

Nojito (Non-alcohalic Mojito!)

• 10-12 fresh small spearmint leaves
• 1/2 lime, juiced
• 7 oz sprite zero or club soda
• 1 tbsp sugar or Splenda
• crushed ice
  

In a cool tall glass, muddle the mint, sugar or splenda and lime juice. Add crushed ice and soda and stir well. Garnish with a lime wedge and a few sprigs of mint. Serve with a straw.

This is really so good! Just don't forget the Sugar! If you do, the lime has a huge punch!!!

Snickerdoodles!

LOVE LOVE LOVE THESE!!!
Cookies:
1/2 cup softened butter
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 tsp. vanilla
2 3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Extra:
2 tbls. sugar
2 tsp. cinnamon

Cream; Butter, shortening, 1st sugar, eggs and vanilla
Add: flour, cream of tartar, soda and salt

Shape dough into balls
Mix in separate bowl: 2 tbls sugar and 2 tsp cinnamon

Roll balls of dough in the sugar/cinnamon mixture
Place 2 inches apart on baking sheet
Bake @ 400 degrees for 8-10 mins!
Remove immediatley from baking sheet!

EnJOY!

Olive Garden Breadsitcks and Salad Dressing

Olive Garden's:

Mine:
For the Dough:
1 pkg active dry yeast
4 1/4 cups all purpose flour-plus more for dusting
2 tbsp Un-salted butter softened
2 tbsp sugar
1 tbsp fine salt

For the topping:
3 tbsp melted butter-Unsalted
1/2 tsp kosher salt
1/8-1/4 tsp garlic powder
pinch of dried oregano

1. Place 1/4 cup warm water in the bowl of a mixer, sprinkle in the yeast and ste aside until foamy. About 5 min. Add the four, butter, sugar, fine salt, and 1 1/4 cups plus 2 tbsp warm water. Mix with paddle attatchemnt until a slightly sticky batter forms. 5 min.

2. Knead the dough by hand on a foured surface until very smooth and soft, about 3 min. Roll into a 2 foot long log, cut into 16 1 1/2 in long pieces. Knead each peace slightly and shape into a 7 in ong bread stick. Arrnage 2 inches apart on a parchment lined baking sheet. Cover with a cloth, let rise until almost doubled (45 min).

3. Preheat oven to 400, and brush the bread sticks with 1/2 the melted butter then sprinkle with 1/4 tsp kosher salt. Bake until lightly golden (about 15 min), meanwhile mix the remaining salt with the garlic powder, and oregeno. When you take the breadsticks out of the oven brush with remaining melted butter and "seasoned salt".

Salad and Dressing!Dressing:
1/4 cup extar virgin olive oil
2 tbso white wine vinegar
3 tbsp miracle whip
1 tbsp jemon juice
2 tbso grated parmesan cheese
1/4 tsp garlic salt
1/2 tsp dried Italian seasoning
1-2 tbsp water

Salad:
1-10 oz bag Amrian salad blend
1/4 rd onion thinly sliced
4 small pepperoncini peppers
1 small vine riped tomato, quartered
2 tbsp sliced black olives
1/2 cup large croutons
1 tbsp grated parmesan

The Breadsticks were really good, but I wish that there was just a little bit more garlic in the melted butter! So the next time I do this, I will put enough in, just to make them taste more like Olive Garden's!

Lasagna

Wonderful, so good, Lasagna!

Sauce:

1lb. Ground Beef

1 can Spaghetti sauce

1 can Tomato sauce

1 tbls. Parsley

1 tsp. oregano

Cheese:

1 16oz container of cottage cheese

1/4 cup grated parmesian cheese

1 egg

1 tbls. Parsley

1 tsp. Basil

also needed:

10 cooked lasagna noodles

2 cup mozzerella cheese

Layer;

Sauce, noodles, chesse, sauce, noodles, cheese & rest of sauce!

Bake at 350 Degrees for 1 hr.

Then sprinkle the 2 cup mosserella cheese on top!

Homemade Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.


2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.


3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.


4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.


5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Magleby's Syrup

SYRUP
(lay it on thick baby...its what makes it good!)
1 cup sugar
1/2 cup buttermilk
3/4 cup butter
1 TBS light corn syrup
1/2 tsp. baking soda
1 TBS vanilla

Mix and boil for 5 minutes on high or until it looks like its of syrup consistency (don't boil for too long or it'll become too thick and "caramelly")

We love it on French Toast!

We are excited to try it on some Oatmeal Pancakes later this week!

Hot Fudge Pudding cake!

Sunday Dinner!

Soft Garlic Knots, Honey Mustard Salmon,

Corn on the cob, and Hot Fudge Pudding cake for dessert!

Emma and I had a blast together

Making all dinner and dessert! Enjoy!

Emma is definatly her Mommy's girl when it comes to good Chocolate!

Hot Fudge Pudding Cake

Ingredients
• 3/4 cup white sugar
• 1 cup all-purpose flour
• 1/4 cup HERSHEY®'S Cocoa Powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup butter, melted
• 1 1/2 teaspoons vanilla extract
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1/4 cup HERSHEY®'S Cocoa Powder
• 1 1/4 cups hot water

Directions
1. Heat oven to 350 F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired.

Read All Directions First and follow them!!!! It sounds funny but it really works!

Honey Mustard Salmon

ingredients

1 tbsp. unsalted butter

1 tbsp. brown sugar

2 tbsp. dijon mustard

1 tbsp. honey

1 tbsp. low-sodium soy sauce

1 tbsp. olive oil

2-4 fillets of salmon

directions

heat the oven to 400 degrees. combine the butter and brown sugar in a bowl and microwave until the butter and sugar have melted together, about 30 seconds. stir in mustard, honey, and soy sauce. heat the tbsp. olive oil in an ovenproof skillet over high heat.

season the fillets with salt and pepper and add them to the pan.

cook them until browned on one side, about 3-4 minutes.

then flip them, brush on half the honey mustard, and

place the pan in the oven. bake until the salmon is firm and flakes easily (but before white

solids begin to form on the surface), about 5 minutes.

remove the fillets from the oven and brush them with more honey mustard.

This is SUPER Good! I don't normally like fish...but this wasn't "Fishy" tasting at all and Spencer loved it and Emma loved it...Big HIT!

Soft Garlic Knots

Soft Garlic Knots
for the dough:
3 cups bread flour
1 tbsp. sugar
2 tsp. instant yeast
1 ¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup + 2 tbsp. lukewarm water

For the glaze:
2 cloves garlic
3 tbsp. melted butter
1 tsp. herbes de provence (or Italian seasoning)

Directions:
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 12 equal pieces. Roll each piece into a 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.

Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes.

Artisan Bread

Artisan Bread in 5 Minutes A Day:

3 cups luke warm water
1 1/2 Tbs yeast
1 1/2 Tbs kosher salt (I have used table salt as well and it works just as well)
6-61/2 cups flour . Depends on your elevation.


Pour 3 cups water into tall container, a container big enough for the dough to rise! Add yeast and salt, then mix in flour with a wooden spoon. Mix just long enough until everything is combined. You can also use your mixer with your dough hook to mix the dough if you'd like.

Cravin' Me Some Cafe Rio!

Cafe Rio Cilantro Rice

2 c. white rice

4 c. water

4 chicken bouillon cubes

1 tsp. cumin

2 cloves garlic, minced

6 green onions, chopped

6 sprigs cilantro, chopped

-Boil water and add bouillon cubes to dissolve. Combine all ingredients in rice cooker. Cook until rice is done and all liquid is absorbed.

Cafe Rio Lime Chicken

7-8 chicken breasts

2 Rotel-brand diced tomatoes/green chilis

1 tsp. pepper

1 tsp. salt

1 tsp. chili powder

1 tsp. garlic salt

1 tsp. cayenne pepper

1 dash tobasco

lime juice

-Cook everything together in the crock pot.

When done, shred chicken and add lime juice to taste

Cilantro Tomatillo Dressing

4 Tomatillos (throw away the outer peel and quarter)

1/2 Cup Mayo, not Miracle whip
1/2 Cup Milk
1 Packet Ranch Dressing mix
pinch of Red Pepper Flakes
1 bunch of cilantro, washed and stems discarded
1 Lime

Belgin Waffles

1 & 3/4 cup all purpose flour

2 tbls sugar

1 tbls baking powder

2 eggs

1 & 3/4 cup milk

1/2 cup cooking oil or butter { I am all about the butter}

1 tsp Vanilla

1. in a medium bowl stir together flour, sugar, baking powder, and 1/4 teaspoon salt. make a well in center of flour mixture; set aside.

2. in another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. add egg mixture all at once to the flour mixture. stir just until moistened {batter should be slightly lumpy}.

3. pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle maker. close lid quickly; do not open until done. bake according to manufacturer's directions. when done, use a fork to lift waffle off grid. repeat with remaining batter. serve warm.

if you're cooking for two, i recommend halving the recipe. i love serving these with Cinnamon Honey butter, & fresh strawberries. enjoy!