Just like Cafe Rio Chicken...

• 2 pounds chicken breasts
• ½ cup zesty italian dressing
• ¾ tablespoon minced garlic
• ½ tablespoon chili powder
• ½ tablespoon ground cumin
• 1 1 oz package dry ranch dressing mix
• ½ cup water

Place chicken in crock pot with a little chicken broth until it is tender and you can shred it..  

Then take chicken out and dump liquid out of crock pot.  Shred chicken and place back in crock pot.  In a separate bowl, combine above ingredients and whisk together.  Then pour over your shredded chicken in your crockpot.  Cook for about 2 more hours.  Enjoy in a tortilla or on a salad with your favorite toppings. 

**Shelly's Instant Pot notes:  I add frozen chicken breasts and all other ingredients to my IP and cook on Manual, high pressure for 12-13 minutes.  Let the pressure naturally release, then open the pot and shred the chicken.  Put it back into the pot and turn on Saute' just for a minute until it comes to a boil.  

Chicken Enchilada Soup..

1 can diced tomatoes
1 rotisserie chicken
1 large can enchilada sauce
1 can black beans drained
1-2 cups frozen corn
1 cup chopped zucchini
2 T lime juice
1 medium onion chopped
4 oz. diced green chili
1 tsp cumin
1 tsp chili powder
1/2 tsp salt and pepper

Throw all ingredients in the crockpot.  Simmer.  Serve with sour cream, cheese, and scoop with tortilla chips.

Apple Crisp...

10 cups of your favorite baking apple
1 cup white sugar
1 TBS. all purpose flour
1 tsp. ground cinnamon
1/8 - 1/4 cup water
1 cup quick cooking oats
1 cup all purpose flour
1 cup brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup butter melted

Preheat oven to 350 degrees F (175 degree C)

Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Apple Pie Crumble...

Ingredients

2 1/2 cups flour
1 1/4 cups brown sugar
3/4  cup quick oats
1 cup melted butter

Filling
1/2 cup sugar
3 TBS. corn starch
1 cup water
3 cups diced and peeled apples
1 tsp. vanilla extract
1/2 tsp. cinnamon
2 tsp. lemon juice

Directions

In a bowl combine flour, brown sugar, oats, and butter.  Keep 1 1/2 cups for the crumble top of the pie.  Press the remaining into the bottom and sides of a 9 inch pie pan.

In a saucepan, combine the water, sugar, and cornstarch.  Bring the mixture to a boil until it thickens. Remove from heat and stir in the apples, vanilla, cinnamon, and lemon juice.  Pour this mixture into the pie crust and then top with the rest of the crumble topping.

Bake for 35-45 minutes on 375.  If the pie starts to look to brown, cover with aluminum foil for the remaining cooking time.  Cool on wire rack.

Gingersnap Pie Crust...

30 Gingersnap Cookies
1/4 cup sweetened shredded coconut
5 TBS. melted butter

Directions.  Process the gingersnaps in a food processor until fine.  Add to a bowl along with the coconut and melted butter.  Mix until combined.  Press firmly into the bottom and the sides of a 9 inch pie pan.  Bake for 10 minutes on 350 degrees and let cool completely.

This crust pairs nicely with a banana cream, coconut cream, or lime pie.

Chili...

1 lb. hamburger
1/4 onion diced
2 cans diced tomatoes or petite diced tomatoes
2 cans chili beans
1/2 to 1 can water
2 tsp. chili powder
1/3 cup ketchup
1/4 cup brown sugar
2 TBS. butter

Brown hamburger and onion together until cooked through.  If desired blend one can of tomatoes in blender until smooth.  Pour tomatoes and beans into pan.  If chili seems to thick add water.  Add the rest of the ingredients.  Let simmer for at least an hour.  Serve with cornbread muffins.

Super Soft Sugar Cookies...

SOFT SUGAR COOKIES

1 cup butter

1 cup yogurt or sour cream (I use sour cream)

2 cups sugar

2 eggs

2 teaspoons vanilla

6 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

Combine butter, yogurt, or sour cream, sugar, eggs and vanilla and beat for 2 minutes.  Sift together flour 

(I never sift the flour) baking soda, and salt to creamed mixture.  Roll dough out and cut with cookie

cutters.  Bake in a 375 degree oven for 8 to 10 minutes (My oven is hot so I only cook them 6 minutes)

or until lightly brown.  Do not overbake.  

BUTTER FROSTING

1/3 cup soft butter

3 cups powdered sugar

1 1/2 teaspoons vanilla or another extract (I love almond extract for cookies)

2 or 3 tablespoons milk

Food coloring if desired

Beat together with electric mixer until the texture and thickness you want.  

Easy Chicken Tacos...

1 Rotisserie Chicken, deboned and shredded
12 oz brown rice, cooked
1 Cup Frozen Corn
1/2 Ts Salt
1 Cup Mexican Cheese Blend, shredded
1 Can Diced Tomatoes

1 Jar (16oz) Verde Enchilada Sauce (Kroger brand is REALLY good!! That is Smith's)
1 Pkg tortillas (the fresh ones are the best, the ones you get from Costco) or crisp taco shells

Top with:

Sour Cream

Lettuce


Preheat oven to 450. Spray a 9x13 baking dish with nonstick spray.
Mix first 7 ingredients in a large bowl. Place in the baking dish
Bake at 450 for 20 minutes or until bubbling. Let stand 5 minutes. Spoon sour cream onto tortillas, top with chicken mix and lettuce (we always use spinach) 

White Bean and Chicken Chili...

5 cups shredded cooked chicken 

2 cans of chicken broth

1 large jar of salsa (I use mild)

1/2 pound shredded pepper jack cheese

3 cans undrained white beans   (not navy beans or white chili beans)

Use Fritos and sour cream on top if desired when serving.

After shredding the chicken put it back in the crockpot or on a pot on the stove.  Add all of the ingredients and cook until the cheese is melted and the soup is hot.

Roasted Broccoli and Carrots

From the Williams Sonoma website

1 1/2 lb. broccoli, cut into 1 inch florets
2 carrots, peeled and cut on the bias into 1/2 inch slices
1 tsp. kosher salt
1/2 tsp. minced garlic
1/4 to 1/2 tsp crushed red peper flakes
zest of 1 lemon
1/4 cup finely grated Parmesan cheese

Preheat oven to 500 degrees.

Divide the broccoli and carrots evenly among 2 baking sheets.  Drizzle each with 1 tbs. of the olive oil and 1/2 tsp. salt.  Toss well, then spread the vegetables out in an even layer.  Transfer to the oven and roast until vegetables are crisp-tender about 8 minutes.

remove the pans from the oven and sprinkle the vegetables evenly with the garlic, red pepper flakes, lemon zest and cheese.  Continue roasting for 2 minutes more.  Transfer the vegetables to a serving bowl and serve immediately.

Apple-Cranberry Pie...

This recipe was found on www.wholeliving.com

• For The Filling

  • Juice of 1 orange
  • Zest of 1 orange
  • 5 cups of peeled, sliced apples (approximately 5 medium apples)
  • 1/2 cup sugar
  • 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
  • 1/2 cup dried cranberries
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon

• For The Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons oats
  • 2 tablespoons butter, melted
  • 1/2 teaspoon cinnamon

  
  

  Directions

  1. To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in the pie pan and refrigerate while you make the filling and topping.
  2. To make filling, mix all ingredients together in a medium bowl. To make topping, mix all ingredients together in a small bowl. The topping mixture should clump when pressed together.
  3. Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
  4. Transfer to a wire rack; cool completely before serving.

S'mores Cookie Bar...

Ingredients:

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized milk chocolate bars (e.g. Hershey’s)

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Lemon Chicken and Rice Soup

4 cups chicken broth
1 can cream of chicken soup
1 lemon (zest and juice)
2 cups cooked shredded chicken
3 cups prepared rice (white or long grain and wild rice)
1 Tablespoon dried parsley
salt and pepper

Bring chicken broth and cream of chicken soup to a simmer.  While that is simmering cook your rice in a separate pan.  Add the chicken, lemon juice and zest, and parsley to the pot and simmer for another 15 minutes.  Add warm prepared rice.  Simmer for 5 minutes.  Serve with a roll or french bread.

Frosted Banana Squares...

1/2 c soft butter

1 1/2 c sugar

3 eggs

1 c sour cream

1 tsp vanilla

2 c flour

1 tsp baking soda

1/4 tsp salt

3 med ripe bananas, mashed to equal 1 c

Cream butter and sugar; add eggs, sour cream, and vanilla

Combine flour, baking soda, and salt

Gradually add to cream mixture and stir in mashed bananas

Spread in greased cake pan.  Bake at 350 degrees for 20-25 minutes or until toothpick is clean

Frosting-

8 oz soft cream cheese

1/2 c soft butter

3 3/4 - 4 c powdered sugar

2 tsp vanilla

Beat cream cheese, butter, and vanilla till smooth

Gradually beat in powdered sugar to desired consistency

Spread over cool cake

Spicy Chicken...

4 chicken breasts cut into bite size pieces

2 tbls cooking wine

3 tbls soy sauce

3 tbls cornstarch

Combine wine, soy sauce and cornstarch with chicken, set aside

Prepare and set aside:

4 green onions, include green part cut into 2” pieces

1 tbl dry red chili peppers (I used the crushed red pepper and it worked fine)

2 garlic cloves pressed (I used minced garlic from the jar)

2 jalapenos, chopped

2 tsp salt

1 tsp black pepper

Heat oil to 375 degrees, roll marinated chicken one piece at a time in the cornstarch and set on a cookie sheet.  Cook chicken in hot oil until it turns golden brown.  Remove and put on paper towel to drain.

In another pan, add 2 tbls of oil, heat until hot, stir fry garlic and jalapenos until browned.  Add green onion and chili peppers, cook lightly.  Add chicken, salt and pepper then toss together.  Serve over rice.  

Mongolian Beef...

2 pounds thin sliced lean beef steak

2 tbls cooking wine

4 tbls soy sauce

4 tbls cornstarch

Marinate beef with cooking wine, soy sauce and cornstarch.  Just before cooking add 2 tbls. cooking oil to marinated beef.  This will help separate the beef strips during cooking.  I used the wok but it works  better with a electric fry pan so you have more flat space.  You may also use a fry pan if needed.

Sauce:

3 tbls. soy sauce

3 tbls. oyster sauce (I used this and it tastes great)

3 tbls sugar

Mix together in a small bowl and set aside.  

Cut:

2 tbls fresh ginger

2 cloves garlic pressed (I used garlic from a jar)

6 green onions cut into 3” long strips (include the green part, separate green and white on a plate)

Heat 2-4 tbls oil until hot.  Add the beef, spreading it out, cook undisturbed (if you move the marinade will fall off)  1 to 2 minutes until the bottom is browned.  Turn and cook the other side until brown and meat is cooked.  Transfer cooked meat to a plate and finish cooking the rest of the meat.  Add 2 more tbls. of oil to pan, add garlic, giner and the white part of the green onions.  Stir fry on medium heat for about 1 minute.  Add beef and green parts of the green onion.  Pour sauce over top cooking until thick.  Serve over rice.  

Banana Bread...

1 c. sugar

1/2 c. crisco

1 tsp. soda

3 ripe bananas

2 c. flour

2 eggs

1/4 tsp. salt

1 tsp. vanilla

3 tbs. water

1 c. nuts (optional)

Cream crisco and sugar together.  Add eggs.  Add soda, flour and salt.  Add mashed bananas, vanilla, and water.  

Preheat oven to 375 degrees but turn to 325 degrees when you bake the bread.  I usually use this for two loaves that aren’t too big.  

Bake 30-60 minutes.

This can take a long time so I set the timer for 5 minutes to check each time.    

Halfway Bars...

1 c. and 2 Tbls. butter or shortening

3/4 cup white sugar

3/4 cup brown sugar

4 1/2 eggs, separated- (good luck on the 1./2 egg)

1 1/2 tsp. vanilla 

1 pkg. chocolate chips or a little less

1 1/2 cups brown sugar

3 cups flour (I use presifted)

3/4 tsp. salt

1 1/2 tsp. baking powder

3/4 tsp. soda

Cream together shortening or butter, white sugar, and 3/4 cup brown sugar.  Add egg yolks, vanilla and beat together.  Add dry ingredients and mix together.  Spread in a 9 X 13 inch pan.  Sprinkle with chocolate chips.  

Beat egg whites until stiff.  Add 1 1/2 c. brown sugar gradually and beat well.

Spread evenly over chips and dough.  Bake at 350 degrees for 25 minutes.  Cool and cut into bars.  (I called them Halfway because they are half cookie and half cake.)

Hawaiian Chicken...

1/4 Cup Worcestershire Sauce

2 Tbs onion flakes

2 Tbs dry mustard

1 tsp parsley flakes

1 tsp vinegar

2 tsp oil

1 cup ketchup

1 cup brown sugar

Combine all ingredients and whisk well

Stir in 1/2 can to 1 can pineapple tidbits drained (optional)

4 boneless skinless chicken breast

Put in bottom of 9x13 pan and sprinkle with salt, pepper, and garlic powder

Pour sauce over chicken

Bake for 45 minutes to one hour 

Serve with rice

Sweet and Sour Chicken...

4 chicken breast cut into bite size pieces

Cornstarch

Roll chicken in cornstarch and then cook chicken in a pan drizzled with oil until golden brown and then set on paper towel to drain.

Sweet and Sour Sauce:

1 1/3 cups sugar

2 3/4 tbls cornstarch

1/4 tsp ginger

1/4 cup rice vinegar

2 tsp. chicken bouillon

1 1/4 tbl soy sauce

1 can pineapple tidbits

1 green pepper cut in slices

Drain the pineapple and keep juice.  Add water to equal 1 2/3 cups.  Mix all the dry ingredients together.  In medium sauce pan add dry ingredients along with the liquids.  Mix together well and also add pineapple and green pepper before turning on the heat.  Cook on medium heat until mixture boils and becomes shiny.  Pour sauce over the precooked chicken breasts.  Cover with foil and bake in the oven at 325 degrees for 25 minutes.