Cafe Rio Chicken

I actually got this recipe off of Candra's Family Favorites blog. It is definitely a keeper.

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
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. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Molten Lava Chocolate Cakes

4 squares Semi-Sweet Baking Chocolate (or 2/3 cup semi-sweet chocolate chips)

1/2 cup (1 stick) butter

1 cup powdered sugar

2 whole eggs

2 egg yolks

6 Tbsp. flour

Preheat oven to 425. Butter 4 (3/4 cup) custard cups ( I just use my regular ceramic cereal bowls, and only make 3). Place on baking sheet. Microwave chocolate and 1/2 cup butter in a large bowl 1 minute or until butter is melted. Stir with wire whisk until chcolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between cups. Bake 13-14 minutes or until sides are firm but centers are soft ( and runny and gooey). Let stand 1 minute. Run knife around cakes to loosen. Invert cakes into dishes. Serve. Top with vanilla ice cream or cool whip.

Peanut Butter Honeybees

1/2 cup creamy peanut butter
2 TS. butter, softened
1/2 cup powdered sugar
3/4 cup graham cracker crumbs
1 square semisweet chocolate
1/3 cup sliced almonds, toasted

* In a mixing bowl, cream peanut butter, butter and sugar until smooth. Add crumbs; mix well. Shape teaspoonfuls of dough into 1 1/4 in. ovals; place on a waxed paper-lined baking sheet.

*Place chocolate in a small microwave safe bowl; microwave on high for 1 minute or until melted. Transfer melted chocolate to a resealable plastic bag; cut a small hole in corner of bag.

* Pipe three stripes on each bee. Insert two almonds into each bee for wings; Use a toothpick to poke holes for eyes. Store in the refridgerator.

Tiffany's Hummus

1/2 can black beans
1/2 can garbonzo beans
2 cloves garlic
3 Tbsp. tahini
1/2 tsp. salt
2/3 tsp. cumin
1/4 cup olive oil
juice from 1/2 lemon

Corn Chowder

1 medium onion, diced
1 can chicken broth
2 cups water
2 large potatoes
1/2 tsp. salt
1/4 tsp pepper
1 can corn (drained)
1 cup milk
1/4 cup flour

* Saute onion in some butter. Add broth, water, potatoes and bring to a boil. Then simmer, covered for 15 minutes. Add salt and pepper, corn and 3/4 cup of the milk.

*Combine flour and remaining milk in a separate bowl, stir until smooth---then add to the soup mixture.

Heavenly Orange Brownies

1 1/2 cups flour
2 cups sugar
1 tsp. salt
1 cub butter
4 eggs
2 tsp. orange extract
1 tsp grated orange zest

Glaze:
1 cup powdered sugar
2 Tbs. orange juice
1 tsp. grated orange zest

Preheat oven to 350
Grease 9x13 inch pan.
Stir together flour, sugar and salt. Add butter, eggs, orange extract, orange zest and beat with a handheld mixer until well blended. Pour batter into prepared pan.
Bake for 30 minutes. Remove from oven and pierce cake with a fork.
Pour on glaze.

(These are divine when they are hot!)

Michelle's Corn Bread

1 1/2 cups milk
1 1/2 cups sugar
1 1/2 cups flour
2 cups cornmeal
3/4 cup vegetable oil
6 tsp. baking powder
3 eggs

* Mix all ingredients in a bowl with a wire whisk until well blended. Cook in a 9x13 inch pan at 400 for 20 minutes.