Jean's Chocolate Chip Cookies (My favorite!)

Cream together:
1 1/3 C. Butter
1 1/3 C. Butter Flavored Shortening
4 Eggs
2 C. Sugar
2 C. Brown Sugar
Dash of Vanilla

Add:
2 tsp. Salt
2 tsp. Baking Soda
5 1/2 C. Flour
1 Bag Chocolate Chips

Roll into balls and bake on an ungreased cookie sheet for 7-9 min. at 375 degrees.

*Makes a lot! You can flash freeze balls and cook frozen balls at 375 for 11-13 min.

Hill Family Sweedish Pancakes (crepes)

1 Cup       Flour
1 1/4        Cup Milk
1/2 tsp.    Salt
2 T.         Sugar
2              Eggs
1/4 Cup   Oil
1 tsp. Baking Powder

Mama Jaicomo's Meatballs

1 C. Unseasoned bread crumbs. (just put some bread slices in a blender. Don't use canned crumbs)
3/4 C. grated fresh Parmesan cheese
1/2 C. Milk
1/2 C. low sodium beef broth
1/2 C. chopped fresh parsley
3 eggs beaten
2 T. dried oregano
1 T. EACH minced garlic, salt, pepper
2 t. dried basil
1/2 t. red pepper flakes
pinch of nutmeg

Add:
2 lb. ground beef

Shape into meatballs

Put on baking sheet. Cover bottom of the pan with
1 C. low sodium beef broth

Bake at 450 degrees for 15-20 minutes. Save the goop on the baking sheet and add it to the sauce. It's gross looking but it's just the cheese and egg and juices. Do it.... it's my secret ingredient!

To make the sauce, just doctor up a jar of Ragu with some extra tomato paste, a pinch of sugar, some extra garlic, basil, & oregano. Warm the meatballs up in the sauce. They freeze great!

Chocolate Chip Cookies

2 cups of shortening
1 cup of white sugar
2 cups of brown sugar
2 tsp. vanilla
4 eggs
4 1/2 cups flour
2 tsp. baking soda
2 tsp. salt
1 12 oz. bag of chocolate chips

Mix shortening and sugars together untilc reamy. Add the rest of the ingredients. Mix well. Put on ungreased pan. Cook at 375 for 8-10 minutes.

(chicken) enchilada pasta

http://pearls-handcuffs-happyhour.blogspot.com/2010/11/five-starsand-then-some.html

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded ( I omitted this)

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Toppings

*Avocado

Green Onions

Black Olives

*Tomatoes

*Sour Cream

1.Cook chicken, drain, and shred {or shred your rotisserie}.  Meanwhile boil pasta according to package and chop the veggies.  

2.Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

3.add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

5. Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

This is SO good! I could eat it all up by myself. YUM!

Servings: 6-8

Ingredients

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita (I did only 7- you could probably do as little as 5)
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped (I used 3 small ones)

Instructions

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Cafe Rio Black Beans, Rice, & Dressing

Cafe Rio Black beans
1 Can of Black Beans, Rinsed and Drained
1 C Tomato Juice
2 Cloves Garlic, Minced
1 tsp Cumin
2 T Olive Oil
1 1/2 tsp Salt
2 T Fresh Cilantro Chopped

In a 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.


Cafe Rio Tomatillo Dressing:
1 pkg Hidden Valley Ranch Dressing Mix
1 C Buttermilk
1 C Mayo
2 Tomatillos
1/2 Bunch of Cilantro
1 Clove of Garlic
1/2 Limes Juice
1/2 to 1 Small Jalepeno, seeds removed. For a little spicier add some of the seeds.

Blend all ingredients well in a food processor & refrigerate.


Cafe Rio's Cilantro Lime Rice:
4 C Chicken Broth
2 C Uncle Ben's Original Long Grain Rice
2 Cloves of Garlic
1/2 Bunch of Cilantro
1 Can Green Chiles-(or equivalent fresh)
1/4 Onion
1/2 Limes Juice

Blend garlic, cilantro, green chiles, & onion together in food processor. Add all ingredients to your rice cooker stir and cook.