Cafe Rio Creamy Dressing

Ingredients
1 buttermilk ranch dressing packet (made as per recipe with 2 cups buttermilk and 2 cups mayonnaise)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (use the seeds too if you like it spicy. The seeds were not used with this particular salad)

Directions
Use a food processor or blender to blend all the ingredients.

Cafe Rio Rice

Ingredients
3 cups water
¾ teaspoon salt
4 teaspoon chicken bouillon
1 tablespoon butter
4 teaspoon garlic – minced
½ onion
½ bunch cilantro
1 ½ cups rice (not minute rice)
1 can green chilies

Directions
Blend cilantro, green chilies, and onion together in food processor or blender. Bring water to a boil and add all the ingredients including the blended ingredients. Simmer covered on medium low for 25-30 minutes. Watch carefully as this can burn easily.

Whole Wheat Waffles

Hicks Family Recipe

Sift together:
1 1/2 C whole wheat flour
1 1/2 Tbs baking powder
3/4 tsp salt
1 T sugar

Put in mixer and add liquids:
3 egg yolks
2 Cups milk
1/4 cup plus 2 Tbsp oil

Beat for 2 min. Beat 3 egg white to soft peaks and fold into batter. Bake in pre heated greased waffle iron

Recipe: Linda Hicks from "Wheat for Man"

Zucchini-Oat Chocolate Chip Cookies

Ingredients:
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1-1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semi sweet chocolate chips


Preheat oven to 350 degrees. In a mixing bowl whack together flour, cinnamon, baking soda and salt for 20 seconds and set aside.
In a bowl of an elevtic stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips.
Shape dough into balls 2 Tbsp each. Bake for 11-14 mins. Cool on sheets for 2 mins then transfer to a wire rack to cool completley.

Chocolate Cupcakes- Martha Stewart One Bowl

3 cups sugar
3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder, plus more for pans
1 Tbsp baking soda
1 1/2 tsp salt
1 1/2 cups buttermilk, room temperature
3/4 cup vegetable oil
3 large eggs
1 1/2 tsp pure vanilla extract

Directions
1. Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, veg oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.

2. Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20-25 min. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.

No Egg Ice Cream

Makes 5 cups

1 cup whole milk
3/4 c granulated sugar
pinch of salt
2 cups heavy cream
1 Tbsp vanilla

Cover and refrigerate overnight.

Copy Cat Cafe Rio Shredded Chicken

Adrienne's Favorite!

Ingredients

2 pounds (4 breasts) Chicken boneless and skinless
1/2 cup zesty Italian Dressing
1/2 T minced garlic
1/2 T chili powder
1/2 T ground cumin
1 (1oz) packet ranch dressing mix (mix with 1/2 cup water)

Place all you ingredients except for the chicken into your crockpot. Stir.
Add your chicken.
Cook on high for 5-6hrs or low for 7-8hrs. Once done remove chicken and shred with fork.
Replace the shredded chicken back in the crockpot and mix well with the left over juice.
Serve on salads, burritos, tacos, and burrito bowls.

Royal Icing- Grandma Karma

3 egg whites
1 pound powdered sugar
1/2 tsp cream of tartar


Blend on low until mixed. Then turn up speed and let it beat for 10-12 min until high formed peaks form. Place damp cloth over icing to keep from drying out.

Yields 3 cups royal icing.

Slow Cooker Creamy Chicken Italian

Submitted by Amber Nielsen

Ingredients
8 boneless, skinless chicken breasts (bone-in chicken also good and I usually don't use all 8 breasts)
1 pkg dry Italian salad dressing mix
8 oz pkg cream cheese, softened
10 3/4 can cream of chicken soup
4 oz can mushrooms, drained

Directions
Place chicken in greased slow cooker. Combine salad dressing and water. Pour over chicken. Cover. Cook on low 4-5 hours. In saucepan, combine cream cheese and soup. Heat slightly to melt cream cheese. Stir in mushrooms. Pour over chicken. Cover and cook 1 additional hour on low.
6. Serve over noodles or rice.
Makes about 6 servings

Canning Peaches 2014

Make a simple syrup- 6 cups water, 2 cups sugar

Peaches-
1) Place peaches in hot boiling water until skins start to peel (1-2min).
2) Immediatly place in cold water bath.
3) When cool enough to handle, slice in half, peel and pit peaches then place back into cool water. Sprinkle water with Fruit fresh to prevent browning
4) Jars- Sanitize and clean jars. Pack peaches in Jar. Place peaches umbrella side down. Fill jar with about 6 halves depending on size. Fill jar with hot boiling simple syrup until peaches are covered leaving half inch at top. Wipe rim and place hot sanitized lids on top of jar.

Waterbath/Steam
Place jars in waterbath for 30min

*Grandma Ione- 1 tsp fruit fresh, 1/2 cup sugar in each Jar. Dissolves with boiling water.