◘◘Baked Creamy Chicken Taquitos◘◘

I bought this cookbook when it first came out.  I was excited because our family really enjoys a lot of their recipes.  So when I thumbed through it the other night trying to find a recipe for my already cooked chicken I was thrilled when I came across these.  I love taquitos.  These are fantastic!!  Our family really - really likes them!!!!

Baked Creamy Chicken Taquitos - Recipe by OurBestBites.com 1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken 1 C grated pepperjack cheese small corn tortillas or flour tortillas kosher salt cooking spray Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Dip 'em in salsa, sour cream, guacamole, or creamy cilantro-line ranch dressing below! Enjoy!!

○○Cafe Rio Sweet Pulled Pork Salad○○

I LOVE Cafe Rio!!  I have another recipe for their salads but here is one for their sweet pork.  I included the cilantro rice recipe again and will post another version when I get it from a friend.  The dressing is one I found in Our Best Bites new cookbook.  It's sooo yummy!!  I have been eating it on everything this week;)

Cafe Rio Sweet Pulled Pork -
3 lbs. pork tenderloin
40 oz tomato sauce (or 5 8oz cans)
4 c. Dr. Pepper
3 tsp. garlic powder
4 tsp. cumin
3 tsp. molasses
Place pork in crock pot, mix all ingredients and pour over top.  Cook on low 6-7 hours, take meat out, pull apart, return to crock pot and cook another hour in the juice.
Serve in tortilla shell with cheese, black beans, rice, corn and dressing.  Or serve over salad, with cheese, rice, black beans, corn, rice, quacamole, sour cream, dressing etc.  Just like the salads you get in the restaurant.

CILANTRO-LIME RICE -
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 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 and mix in as you fluff the rice.

Creamy Cilantro-Lime Ranch Dressing -
1 c. mayonnaise
1/2 c. milk or buttermilk
1 lime, juiced (about 2 TBL. juice)
1 packet Hidden Valley Ranch dressing (ignore directions on pkg.)
2 cloves garlic, roughly chopped
1/2 c. roughly chopped cilantro
1/4 c. green salsa (La Costena or Herdez brands are common)
Hot sauce (Cholula or Tabasco) to taste - I eliminated this since I am serving it to my kids

Combine first 4 ing. in a blender.  Then add rest and blend thoroughly.  Season with hot sauce as desired.  If possible refrigerate for several hours to allow it to thicken and flavors to mix well.
Serve over salad, in the burritos or with just rice - YUM!! 
This dressing is great with taquitos in the above recipe!!

Enjoy!!!!

{Quinoa Burgers}

Sorry I have been MIA!  It's been a crazy end of summer.  But I have LOTS of recipes to post and a couple of WONDERFUL companies to tell you all about:)
First off lets start with another quinoa recipe.  Our family really likes this stuff so we have been trying out lots of new recipes with it.  This one I got again from my friend Lori.  Doug was rather confused because he wanted to know how you put it on a bun - lol!  Well you don't.  They remind me a lot like pancakes.

Quinoa Burgers -

1 C quinoa

2 C water

Cook just like rice. When it comes to a boil, reduce heat to low and cover. Simmer about 15 mins or until all water is absorbed.

3/4 C shredded cheese (any cheese that you like, we use sharp cheddar)

1/2 C cottage cheese

1 Med. carrot shredded fine

3 eggs

3 T flour (I use rice flour for the gluten free version)

2 green onion finely chopped

1/2 tsp splenda or sugar

1/4 tsp pepper

1 tsp. cumin

1/8 tsp salt

1/8 tsp garlic powder

Combine all ingredients and add cooked quinoa. Heat a skillet and add olive oil. Pour some of the mixture like a pancake if the mixture is thin or form into patties just like a hamburger if your mixture is less moist (depends on the cottage cheese, sometimes mine are too wet to form into patties- in this case I just pour it in like batter- they turn out the same either way). Fry in olive oil flipping half way through until the burgers are browned and crispy on the outside and firm.

We eat these with a little light sour cream mixed with bbq sauce, they are soooo yummy!

--unstuffed pepper bake--

We had this for dinner last night and the kids requested the leftovers for lunch today because "It was so awesome yummy mom!" (-Dalton)
It's a recipe I received in a Smith's coupon/recipe booklet.  I have been wanting to try it for sometime now.  I love stuffed peppers but don't like making or baking them...they never really turn out.  I really think it's going at the top of my favorite list:)

Unstuffed Pepper Bake -
1 lb. ground beef
1/3 cup onion - I used a sweet wala wala
1 1/2 cups diced peppers - use red, orange and yellow, 1/2 of each
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 (14.5 oz.) can Petite Diced Tomatos, drained
1 1/2 c. brown rice (white works too)
1 tsp Worcestershire sauce
1 tsp Italian seasoning
1 (8 oz.) pkg shredded sharp cheddar cheese, divided
1 (15 oz.) can tomato sauce

Preheat oven to 375*
Saute beef, onions, peppers and garlic powder until beef is browned and veggies tender.  Drain off excess fat and season with salt and pepper
Stir in tomatos, rice, Worcestershire sauce and Italian seasoning.  Remove from heat and add 1 c. of the shredded cheese.
Spread mixture into 13x9 pan and top with tomato sauce and remaining cheese.
Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly.
Let stand for at least 5-10 minutes before serving.

*Tip:  I may cook rice before hand next time as our rice was still crunchy.  The recipe never called for cooked rice though.*

Dinner in a PUMPKIN

I was so excited when Our Family Treat posted this recipe.  I had been searching the internet for days and the ones I found didn't sound good.  But believe me when I say this one is so YUMMY!!

Only thing we did differently was add fresh green beans (Seriously check into Bountifyl Baskets in your area if it's available - they are wonderful).  And we omitted the celery, green onion and mushrooms - sorry not a fan!!  I know I am a little late getting this posted for Halloween but pumpkins are still available and this meal is great for the colder days ahead:P

Dinner in a Pumpkin -
Ingredients:

1 medium pumpkin, remove top and clean insides out
1 1/2- 2 lbs of ground beef 1 cup chopped celery
1 onion, chopped
1/4 cup green onion, chopped
3 c. cooked rice
1 can cream of chicken soup
1 can cream of mushroom soup1/2 cup chopped or sliced mushrooms (omit if you aren't a mushroom fan)
3 tablespoons brown sugar
4 tablespoons soy sauce
salt and pepper

Brown hamburger. In another pot, cook rice (white or brown) as directed on package. Chop and saute celery, onion, and green onion. Once tender combine vegetables with hamburger, cream of chicken, cream of mushroom, mushrooms, brown sugar, soy and salt and pepper. Mix well.

Put mixture inside the pumpkin, replace lid. Place on baking sheet and into a 400 degree oven. Bake until pumpkin is tender (1 1/2 to 2 hours). Scoop out to serve, scraping sides of pumpkin to get the cooked pumpkin in the mixture. It is so good it melts in your mouth!

Yummy Salads --

My Aunt Linda gave my mom this really yummy and fun recipe book a few years back called "Favorites."  It sat on my counter and I used it often.  Well Linda recently moved back to Utah and had us all at her house for my sister's Baby Shower.  At the shower, at my Baby L's Blessing and another time we went to her house she made some AMAZING chicken salads.  The recipes came from a new cookbook from the same amazing women that made the first...it's called "Keeping Up Cookbook" and you can purchase it HERE!!

Shauna Lake's Chinese Chicken Salad --

Salad:

5 c. finely shredded romaine lettuce

1 pkg oriental-flavored ramen noodles, flavor packet discarded

2 c. diced and cooked chicken

1 (11 oz.) can white shoepeg corn, drained

1 large tomato, diced

2 green onions, chopped

1/2 c. chopped unsalted dry-roasted peanuts

Dressing:

2 Tbl sugar

1 tsp salt

3/4 tsp grated fresh ginger

1/4 tsp pepper

3 Tbl white vinegar

1/4 c. oil

Whisk together dressing ingredients. Crumble noodles and toss with remaining salad ingredients.  Dress, toss and serve.

Chipotle Cheddar Pasta Salad --

1 pound pasta, any shape

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can sweet corn, drained

1 c crumbled feta cheese

1 (10 oz) pkg fresh pico de gallo, drained

1 c chopped cilantro

1 c diced red pepper

1 c grated carrots

1 c diced cucumber, peeled and seeded

2 ripe avocados, diced

1 lime, halved

1/2 (12 oz) bottle Brianna's Chipotle Cheddar dressing

Cook pasta in salted water, according to directions.  Drain and run under cold water.  Set aside.

Toss together beans, corn, feta, and remaining salad ingredients.  Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving.  Add cooled pasta and toss with enough dressing to coat.  Chill until ready to serve.  Before serving, toss with more dressing, as desired (pasta will absorb dressing as it sits).  Serve with lime wedges.

Enjoy!!

Chicken Crescents

I remember having these growing up but never really liked them;)  It's funny how our tastes change as we get older because these are so good and filling.  My kids really liked them and Ellie told me I needed to give the recipe to Grandma so she could make them the next night at her house when they went to spend the night!!  I found this version of the recipe from a friend but my mom's recipe calls for a can of mushrooms (husband doesn't like) and she uses a different sauce but I like this one better!:)  ENJOY!!

Chicken Crescents:

3 oz. cream cheese, softened
3 Tbsp. melted butter
1 Tbsp. milk
2 cups cooked shredded chicken (I used the chicken I cook in the crock pot with Italian dressing - mmm)
1/2 small onion
1/4 tsp. salt
1/8 tsp. pepper
2-8 oz. cans crescent dinner rolls
melt butter to brush on top
1 cup crushed seasoned bread crumbs

Blend cream cheese, butter and milk in a medium bowl until smooth. Add remaining ingredients, except rolls and bread crumbs. Mix well. Open crescent rolls and separate into squares instead of triangles. Place 1/4 cup of meat mixture and seal any opening. Dip in melted butter, then dip tn crushed bread crumbs. Place on cookies sheet crumbs on top. Bake at 350 for 20-25 minutes or until done.

Sauce: Mix and heat 1 can cream of chicken to 1/2 can milk.

Easy "Pleasey" Taco Salad

Ok I know everyone has  probably had or made Taco Salad but I am going to post my recipe since it's become our favorite.  I used to have it at my SIL Jodie's a lot in the summer and just never really made it till now.  And my family LOVES it...we have made it every week for the past month.  It's so YUMMY!!

Taco Salad:

1-2lbs. browned hamburger seasoned with a little taco seasoning
chopped head of lettuce or 1-2 bags of favorite salad
Cheese flavored Doritos
2-3 cups Shredded Cheese
1 can Black Beans - rinsed and drained
1 can Corn  - drained (optional)
Favorite Salad Dressing -- we LOVE Ranch or Thousand Island
Other Toppings:
Salsa
Olives
Tomatoes

You can mix all of it together and pour desired amount of dressing over top and toss.  But since it makes a lot and the chips go soggy the next day if we have leftovers I just mix hamburger, cheese, black beans and corn in the pan after browning my hamburger.  Than we crush desired amount of Doritos into a seperate bowl, add lettuce, meat mixture and drizzle with dressing & top with a lid and shake!!  We do it in a small bowl for individual servings...this way each person can add what and how much they like.  The kids really have fun with this part and they get to eat what they want on it:)  You could add chicken instead of beef if you prefer.
ENJOY!!

--BBQ Chicken--

I have had this recipe in my drafts for over a month and finally got around to trying it...
Oh I wish I had sooner! It is DELICIOUS!! My mouth is watering for more as I type;) We all played out in the sunshine while it cooked last night and I could smell it's goodness drifting out the kitchen window. My son said it looked gross and made his eyes water...from all the soy sauce...but he gobbled it up and than some after his first bite!!
I have tons of other recipes waiting to be tried and posted but for now give this simple yummy chicken a try --

EASY BBQ CHICKEN

1 C. ketchup
1/2 C. vinegar
1 C. sugar
6 TBL soy suace
1 TBL mustard
1 TBL cornstarch (possibly more)

Brown the chicken. Combine ingredients and pour over the chicken in covered baking dish. Bake @300 for about 1 1/2 hours. Then enjoy! I would just use about three chicken breasts for the recipe above, but I like a lot of sauce.
--Sorry can't remember where I found it:(

BROCCOLI SOUP

I also enjoy making fun festive GREEN meals for my family on St. Patrick's Day! 

So this year my husband requested Broccoli Soup in bread bowls:)

I remember seeing this recipe over on Cooking On Clover Lane and thougth I would give it a shot!  I never made broccoli soup before because I thought it would be hard, but believe me this was very easy!!:)

BROCCOLI SOUP:

1 box vegetable broth

1 c. water

1 sm. container half & half

4 oz. cheddar cheese (we added more cause we love cheese)

1/2 c. flour (I ended up adding about 1/4 more because it wasn't thickening up)

1/2 tsp. onion powder

1/2 tsp. black pepper (or as my husband said "Honey grab the black powder" - Hahaha - sorry had to share)

4 c. fresh broccoli chopped

Bring to boil all ingredients except broccoli, reduce heat to low, add broccoli and simmer for 15-20 minutes or until broccoli is tender.  We served ours in bread bowls and sprinkled cheese over top:)

ENJOY!!

◘TORTELLINI SOUP◘

You are going to find that a lot of my recipes are going to be coming from the blog Our Family Treat...because she posts some really yummy ones, they are easy and my family is enjoying them:)  Especially this one!  It was so so easy (my kind of recipe) and a huge hit at our dinner table last night!!  Since the weather just isn't cooperating and we keep getting more snow it's great to serve warm, filling soup for dinner.  So try this one out, you won't be dissappointed;)

Tortellini Soup --
3 cans chicken broth
3 cans Progresso Tomato Soup
2 8 oz packages cream cheese
1 family size package of tortellini
1 tablespoon dried basil

Boil chicken broth. Then add tomato soup. Reduce heat. In a separate bowl, microwave the cream cheese until soft-for about 30 seconds. Remove and add about a cup of the soup. Whisk together to get the cream cheese all melted. Add cream cheese and tortellini to soup and let simmer for about 10 minutes-or until tortellini is cooked. Serve immediately!

~Cream Cheese Vegetable Soup~

This soup is REALLY GOOD...a new favorite at our house:)  I found the recipe once again over at Our Family Treat!!  I just LOVE their blog and check it regularly for fun new recipes...check it out!

Cream Cheese Veggie Soup --
2 chicken breasts (shredded-I actually used some frozen chicken that I had cooked up in the crockpot with Italian dressing and it was so good!)
4 potatoes-peeled and diced
1 cup of carrots-diced
1/2 cup of celery-chopped
1/2 of an onion-chopped
1/2 cup milk
4 cups chicken broth
2 tablespoons flour
1 8 oz block of cream cheese-softened
salt and pepper
Shred cooked chicken and set aside. Saute onion in a little olive oil. Then add carrots and celery. Saute for about 5 minutes. Add chicken broth chicken, and potatoes. Bring to a boil, and then reduce heat to low for about 30 minutes, or until potatoes are soft. In a bowl mix together flour and milk and then add to the soup. Then add cream cheese and salt and pepper. Let simmer for about 10 more minutes, or until cream cheese is all the way incorporated. Enjoy!

Tip: When it comes to chicken-I like to once or twice a month take a day and cook about 8 pieces in the crockpot in italian dressing. Cook it on low for 4-6 hours, then shred and freeze for when you need it.  (I have started doing this with my chicken too and LOVE it...I used it for enchiladas, chicken spaghetti, haystacks, etc. and it's delicious!!)

~Potato Lasagna~

We have discovered a new favorite at our house...
I have wanted to try this for awhile now and regret not doing so sooner!
Everyone, including the kids kept saying how Yummy our house smelled while this was cooking:)
Potato Lasagna --1 jar Alfredo sauce or 2 cans cream of chicken soup
1 cup milk
3 large potatoes, sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
Salt (I prefer garlic salt)
Pepper
1-1/2 cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Colby Jack cheese
Preheat oven to 400. Lightly grease a 9×13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
Cover and bake at 400 degrees for 45 minutes, then uncover and bake at 350 degrees for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.
OPTIONAL: She used two medium zucchini’s (diced) in place of broccoli and she said it was just as good!
THIS DISH IS AWESOME. You must try it!!! You won’t regret it.
Sorry can't remember where I found the recipe:(

--My Favorite Meatballs as seen on GTU--

This recipe was featured today on Good Things Utah and looks delicious. Check out Jenny Stanger's book called Dinner on Ice at her website FreezerDinner.com for more great tips and meals. I love bulk freezer cooking and can't wait for my copy to come in the mail to get more good ideas.

My Favorite Meatballs
Yield: 20 meatballs, Meatballs will last up to 4 months frozen

Ingredients:
1 large onion, finely diced
1 C seasoned breadcrumbs
1/2 C water
2 cloves garlic, minced
1 1/2 lb lean ground beef
2 T parsley flakes
1 C grated Parmigiano Reggiano cheese
2 large eggs
2 t salt

Method:
Preheat oven to 350 degrees. In a hot skillet sauté diced onions with olive oil and cook for 5 minutes until translucent. Add the garlic and sauté another 2 minutes. Remove from heat and cool. In a large bowl, mix together the meat, eggs, cheese, parsley and bread crumbs. Add the onions and season with salt. Use your hands to mix it together. Add the water, it should be quite wet. Shape into golf ball size balls. Place meatballs in a hot skillet to brown the sides. Then place them on a cookie sheet and bake them for about 15 minutes. Cool and then use some right away and freeze the rest. Freeze on a cookie sheet for 1 hour (flash freeze) then pour all meatballs into a large zip top bag, label and freeze.To serve: Warm meatballs in the microwave and serve with spaghetti sauce on bread, over noodles, with a sour cream sauce or served as appetizers with a BBQ sauce etc...

Swedish Meatball Sauce:
Yield: Serves 4

Ingredients:
6 oz sour cream
1 (10 oz) can cream of chicken (or mushroom) soup
1 Cup of water

Method:
Mix together the sour cream, soup and water in a medium sauce pan and stir until boiling. Salt and pepper to taste (you can add in crumbled bacon and sliced green onions for freshness and flavor) add 8-10 defrosted meatballs to the sauce and serve over a cooked pasta of your choice.

*Pizza Crust*

I have been making homemade pizza's at our house a lot lately and would love to find a recipe so I don't have to keep buying the dough. I came across this one and heard it's the best. Can't wait to try it tonight:)

Ingredients:
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
1 Tbsp. vegetable oil
2 1/2 cups flour
Directions:
Dissolve the yeast in the water. Add the oil, salt and sugar. Let yeast mix sit for about 5 minutes. Add the flour and mix well.
Dump onto a floured surface. Knead into a smooth dough (about 5 minutes). Roll out and press down on a greased pizza pan (if you have it, dust with cornflour after greasing the pan).
Add toppings.
Bake at 425 degrees for around 12-15 minutes, until the crust looks crispy and lightly browned.

Ranch Pork Chops

4-6 pork chops (I purchase the center cut and not the assorted variety)
1/4 cup flour
1/2 cup Ranch Dressing
1 teaspoon dried Italian Seasoning
1/2 cup Parmesan Cheese
Preheat oven to 375 degrees.
In one shallow container, mix together the flour and Italian seasonings. In another shallow container, pour in the Ranch dressing. Trim all fat from the pork chops and then dredge in the flour. Dip the pork chop into the dressing on both sides. Place pork chops on a greased baking dish and sprinkle the tops with a little Parmesan cheese.
Bake for 35 minutes.

Cafe Rio Salad - YUM!!

A friend of mine sent this to me today and I am so excited!! Really this is my favorite salad! Hope you all enjoy it!! YUMMY!!!!

CILANTRO-LIME RICE1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 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 and mix in as you fluff the rice.


BLACK BEANS2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. 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. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

Sweet Pork2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Salad Dressing
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds) Mix all ingredients together in the blender. That's it!

--Parmesan Crusted Chicken--

A couple weeks ago I ate at TGIF and had this and it was to die for. So I got excited when I found a recipe over on Pioneerwoman.com and I can't wait to try it - YUM!!

Ingredients:
1/2 cup Hellman’s Mayonnaise
1/4 cup grated Parmesan cheese
4 chicken fillets (or boneless, skinless chicken breasts)
2 sun-dried tomatoes, jarred
1 tsp Italian herbs
1 tsp basil
cayenne pepper

Crumbs:
2 tbsp breadcrumbs
Lawry’s garlic salt
1 tbsp Parmesan
1/2 tsp oregano

Directions:
Preheat oven 425 F. I used thawed 4 chicken fillets and put them in an oven dish, spooned the mayonnaise mix on top, and covered them with the spiked breadcrumbs. Now just put the chicken in oven for 20 to 25 minutes, until done all the way through.

Coconut Shrimp or Chicken with Dipping Sauces

Coconut Shrimp (or Chicken)
3 c. shredded coconut12 (16-20 or 26-30 ct.) raw shrimp, peeled and de-veined
1 c. flour
2 eggs, beaten
1 t. garlic powder
salt & pepper
Canola oil
Coconut Shrimp Method:Lightly toast the coconut on a cookie sheet in a 350 degree oven for 8-10 minutes or until coconut is slightly brown.Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350 degree canola oil until golden brown. (I found it was easier to brown in the oil and then finish cooking the shrimp on the bottom rack of my oven on broil for 1-2 minutes until cooked through).

Serve with Jalapeno Jelly or Pina Colada Dipping Sauce (or both!!).

Jalapeno Jelly:
1 c. red wine vinegar
1 c. water
1 1/2 c. sugar
2 green jalapeno peppers, seeded and minced
1 small red bell pepper, minced
1 package liquid pectin
Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool.

Pina Colada Dipping Sauce:
4 oz. liquid pina colada mix
3 oz. sour cream
3 oz. crushed pineapple, drained
Mix all ingredients together until smooth.

Taco Soup....

This has become a family favorite and great to have on a cold winter night. Hope you enjoy....

Easy Taco Soup -
1 lb. hamburger browned with small onion (I sprinkle 3-4 tbls. dried onion cause doug doesn't like real onion)
Drain meat and pour in remaining ingredients:
28 oz. stewed tomatoes chopped
16 oz. kidney beans with liquid
17 oz. canned corn with liquid
8 oz. tomato sauce
1/2 pkg. taco seasoning
Bring to boil and than reduce heat to medium/low and simmer - the longer the better (about 1/2 hour). Top with toppings similar to tacos, tomatoes, sour cream, cheese, olives, and use Fritos to scoop with or crumble in soup. Enjoy!!

This is great the next day...in fact we think it's better! I usually make it the day before and heat in crock pot the next day!