El Pato

In instant pot for 20 minutes

4 frozen chicken breasts

1 can chicken broth

Shred Chicken and add: Then set instant pot for 15 more minutes

1 can El Pato

1 can Tomato Paste

1 can diced tomatos

salt and pepper to taste

6 peeled and cubed potatos

May need to put on saute to thicken the sauce by boiling out some of the liquid

Serve over warm tortilla shell with shredded cheddar cheese

Chicken Enchilada Soup

Ingredients:
Combine in instant pot set at (20 min for frozen-10 min thawed)

• 2.5 lbs boneless, skinless chicken breasts or thighs
• 24 oz chicken broth

Remove Chicken and shred it, set aside.

In a small bowl mix 1 or 2 ladles of soup with half and half. Stir, then add to instant pot. Add Enchilada sauce.

• 1 cup half and half
• 28 oz can green enchilada sauce
• 4 oz green salsa

Add to Instant pot and then put on Saute and heat til cheeses melt and blend in smoothly

• 2 cup Monterey jack cheese shredded
• 4 oz cream cheese, cubed and at room temperature
• salt and pepper to taste
• add a handful of fresh cilantro
• optional garnish: avocado, green onion, sour cream, tortilla chips

Beef Stroganoff (Instant Pot)

Ingredients:                                                         _

2 lbs beef chuck, trimmed and cut into cubes      ]

1 large onion, chopped                                         ]      Oil instant pot set to Saute

1  1/2 tsp salt                                                        ]       Add 1st 4 ingredients and brown meat

1/2 tsp pepper                                                     _]

                                                                            _

1 lb white mushrooms, sliced                              ]     Add to instant pot set and cook 25-30 min

1/4 C water                                                         _]        to make meat tender

                                                                           _

2 Tbsp cornstarch                                               ]

Meat juices in instant pot                                   ]       Add, set to Saute, Stir until desired thickness

1/2 to 3/4 C Sour cream                                   _]

Serve over cooked rice.

(1st 5 ingredients can be prepped ahead and frozen)

Can combine all ingredients into Crock Pot and cook for 8 hours, spray cooking surface w/ oil 1st.

                     

Cafe Rio’s Sweet Barbacoa Pork

prep time:

10 MINS

cook time:

6 HRS

total time:

6 HRS 10 MINS

INGREDIENTS

•  7-8 lbs. boneless pork butt or shoulder make a 3-4 lb pork roast if you are just doing your family
•  4 cups root beer
•  5 8oz cans tomato sauce
•  4 Tablespoons molasses or honey
•  3 teaspoons minced garlic
•  ½ teaspoon salt
•  2 - 3 cups brown sugar
•  pepper to taste
•  4 teaspoons cumin

INSTRUCTIONS

1. Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a little water or 2 1/2 hours in Instant Pot. In the morning remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don't overshred the pork or it will turn mushy. This part can be done well in advance.
2. Add the rest of the ingredients to the crockpot and add the shredded pork. Stir to combine. Cook another 3-4 hours in crockpot on low. Serve with a slotted spoon. Instant Pot - put in rest of ingredients and cook for 45 minutes.
3. Traditionally this meat is served over a salad or in a burrito.
4. To make a Cafe Rio salad layer: tortilla (I warm mine in aluminum pans like cafe rio in the oven with cheese), cheese, Cilantro Lime Rice , Black or Pinto Beans, Pork, chopped Romaine or green leaf lettuce, sprinkle tortilla strips on top, and grated Parmesan cheese
5. Serve with sides of: Pico de Gallo , Guacamole , fresh cilantro, fresh lime slices, drizzle with Creamy Tomatillo Dressing .

RECIPE NOTES

Recipe Note: The above sauce makes enough sauce for up to a 10 lb roast! So if you have a 3-4 lb pork roast, half the sauce.

This freezes well!

Source: a mix between Martha McMullin's and Sheri Denney's recipes.

Crepes

Ingredients:

2 C whole milk

3 eggs

5 Tbsp butter (melted)

1/2 tsp salt

1 3/4 C flour

For Dessert Crepes add:

2 Tbsp sugar

1. Put all ingredients in vitamix on medium speed, blend a couple of minutes until all smooth and no flour lumps.

2. Pour enough for 1/2 size of crepe you want onto hot buttered griddle. 

3. Immediately start spreading out the batter flatter and wider on griddle surface as wide and flat as you can go without ripping the cooking batter.

4. When edges of crepe start to dry out and batter has turned a darker color, slide thin spatula tip around edges loosening crepe from cooking surface and when loosened quickly slide the spatula all the way under the crepe and turn.

 Brown Sugar Cinnamon Monkey Bread

Melt Together in small bowl

1/4 cup sugar or brown sugar

2 tsp cinnamon

1/4 cup unsalted butter, plus more for buttering pan

24 Frozen Rhodes rolls or comparable amount of your favorite bread/roll recipe

1 cup packed light brown sugar

1/3 cup butter

1/2 tsp vanilla extract

1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Heavily butter a bundt pan.  Sprinkle chopped pecans evenly around the bottom of the pan (optional).

Combine the cinnamon/sugar/butter mix in a small bowl and set aside.  Cut dough into 1" chunks.  Dredge both sides in cinnamon and sugar mixture.  Continue until all biscuits are coated.   Drop coated dough into the pan, trying to keep the layers even all the way around.  Don't worry about packing them in too tightly, they'll fill in the gaps as it bakes. Drizzle remaining cinnamon butter over dough. 

In a small saucepan, melt butter and brown sugar over medium high heat.  Heat just until the edges of the sauce start to rapidly bubble and boil.  Remove from heat, stir in vanilla and pour 1/2 of the mixture over the  the rolls as you are layering them. 

Bake about 30-35 minutes until top is golden brown.  Cool about five minutes in the pan, cover with a large plate and invert. Heat remaining sugar sauce and pour over cooked rolls.   Serve warm.

Ham Egg and Cheese Pull Apart Rolls

Servings 6 servings

Ingredients

• 9 Frozen Rhodes Rolls or your favorite roll recipe 
• 4large eggs
• 3 T half and half
• 1/4 cup diced ham
• 1/4 cup shredded cheddar cheese
• chopped parsley or green onion optional

Instructions

Assembling Pull Aparts

1. Grease muffin tin with nonstick baking spray. 
2. If using Rhodes Frozen Rolls use this step I not skip to step 3. Set 9 balls of  roll dough on the muffin tin. Some muffin cups will have 2 rolls and some will have 1 roll. We're going to work that out in a minute. Let rolls sit in muffin tins for about 20 minutes, or until they are thawed enough to cut with scissors.
3. Cut rolls in quarters, placing 6 qaurters in each muffin cup.
4. Evenly divide diced ham and cheese and sprinkle over rolls in the muffin cups. Use your fingers to toss the rolls, ham, and cheese together a little bit. 
5. Whisk eggs, half and half, salt, and pepper in a large measuring cup. Pour egg mixture evenly in muffin cups. Be sure to not fill them over 3/4 full. You might have more egg mixture than will fit. If so, disgard extra egg mixture. Sprinkle with chopped parsley and onion if desired.
6. Cover muffin tin with greased plastic wrap, set on a rimmed baking sheet just incase it overflows during the night. Refrigerate overnight if using frozen dough balls  or until rolls have doubled. With fresh dough can bake after filling muffin tins.

Baking Pull Aparts

1. Preheat oven to 350 degrees. Set muffin tins on a baking sheet just in case they overflow. Bake uncovered for 20-25 minutes.

Texas Roadhouse rolls

Ingredients:
1 cup warm milk
1 package or 2 1/4 teaspoons active dry yeast
1/3 cup sugar
3 1/2 cups all-purpose four, plus more for the board
1 egg
1/3 cup butter, melted plus 1/4 cup butter, melted (optional)
1 teaspoon salt

Honey Cinnamon Butter
1/2 cup softened butter
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar

Instructions :

In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to using milk cold out of the refrigerator). Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size. When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving .
Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.

Vegan Magic Bars

Total Time: 45m

Yield: 12-16 bars

 Print This Recipe     

Ingredients

Crust

• 1 1/2 cups fine graham cracker crumbs (9 cookie sheets) 
• 3 tbsp coconut oil (soft or melted)
• 2 tbsp pure maple syrup or sugar of choice, or pinch uncut stevia
• if using stevia, add 2 tbsp water

Toppings

• 1/3 cup mini chocolate chips
• 1/3 cup finely chopped dates OR more chocolate chips
• 1/4 cup finely chopped nuts, optional
• 2/3 cup full-fat shredded coconut, sweetened or unsweetened
• 1 1/4 cup full-fat canned coconut milk
• 3 tbsp oil or buttery spread, optional

Instructions

*Some of the readers who’ve made this recipe have loved the bars as-is, but a few readers asked how to make the crust more like traditional Magic Square crust. If you want a crust that is less soft, just include the optional 3 tbsp oil or buttery spread with the graham cracker crumbs before pressing down. Or if you want them grain-free, you can easily use your favorite grain-free crust instead, such as an almond flour crust.

Line an 8-inch square pan with parchment paper going a little up each side. Preheat oven to 350 F. In a bowl, toss the graham cracker crumbs with the sweetener (and water if using stevia), then transfer evenly to the bottom of the prepared pan. Press down. Sprinkle the chocolate chips, dates, coconut, and optional nuts over top. Now evenly pour the coconut milk over top. Place in the oven. Bake 33 minutes. Remove from the oven and let sit 10-15 minutes to firm up. (If still too soft for some reason, they also get much firmer if you refrigerate overnight.) Slice into bars, wiping the knife after each cut.

CHOCOLATE CHEESECAKE

PREP TIME: 30 MINUTES

COOK TIME: 1 HOUR 30 MINTUES

TOTAL TIME: 2 HOURS 30 MINUTES

Thick, rich and dangerously decadent. If you’re looking for the perfect chocolate cheesecake, look no further! 

FOR THE CRUST:

• 2 c. crushed Oreos (cream removed)
• 2 tbsp. granulated sugar
• Pinch salt
• 5 1/2 tbsp. unsalted butter, melted

FOR THE FILLING:

• 2 lbs. or (4) 8 oz. blocks plain cream cheese, room temperature
• 1 1/2 c. granulated sugar
• 1/2 c. sour cream, room temperature
• 1/2 c. heavy whipping cream, room temperature
• 12 oz. bittersweet chocolate, melted and cool
• 1/4 c. unsweetened cocoa powder
• 1/4 tsp. kosher sea salt
• 4 eggs, room temperature
• 1 tbsp. vanilla extract
• 1/4 tsp. espresso powder (optional)

FOR THE TOPPINGS:

• Whipped cream
• Chocolate shavings or curls
• Fresh raspberries
• Sprigs of mint

DIRECTIONS:

1. Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
2. Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground Oreo crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
3. Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½” tall and approximately ¼” thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8 minutes. Remove and turn oven down to 325 degrees.
4. Beat the cream cheese, sugar, sour cream, and heavy cream the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the melted chocolate, cocoa powder, and salt. Turn mixing speed back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. In a small bowl dissolve the espresso powder in the vanilla extract. With mixing speed on low, add the vanilla/espresso mixture, then beat on high for 1 minute.
5. Place the prepared springform pan into a large high-sided roasting pan. Pour the filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 30 minutes. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 1 hour 45 minutes.
6. After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 30 minutes. This is the key to getting a perfect top without it falling or cracks forming.
7. Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before serving. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
8. During the chilling process the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving. Top with freshly whipped cream, chocolate shavings or curls, fresh raspberries and mint, if desired.