Monday, December 20, 2010

Caramel Chocolate Pretzels

Caramel/Chocolate Covered Pretzels

My friend Melissa has introduced me to some of my most favorite recipes. Here is one that pulls through as a holiday favorite year after year.


- 1 bag of pretzel rods (we often break the rods in half to make them smaller)
- 1 lb of melting chocolate (we prefer white)
- 1 lb of caramel (buy at a baking store/cake shop)


1. Rip off a piece of caramel and roll it between your hands like a snake.

2. Wrap the caramel around the pretzel rod.

3. Hold pretzels over sauce pan with melted chocolate in it and pour chocolate until the entire part with caramel is covered.

4. Lay on wax paper and coat with sprinkles or colored melting chocolate (or whatever else sounds good - toffee, nuts, etc.)

5. Stick in refrigerator to cool and harden.


Monday, November 29, 2010

sugar cookie

Sugar Cookies

I'm always on the look out for the perfect sugar cookie recipe. This by far is the best yet that I have made. It's found over at Our Best Bites - go check all their yummy stuff!

Sugar Cookies
Print text only

1 C real butter (no substitutions!)
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to co
mbine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don't need to add extra flour to roll it out. If you don't use this tip, proceed as follows:

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.


Saturday, November 27, 2010

Ham and Swiss Loaf

Ham and Swiss Loaf

When I had my second baby a friend from church brought this over for dinner and we were instantly in love - it was absolutely delicious!

Don't mind my ugly picture - hers was much more beautiful - but it all still tastes good anyways!

8 servings
1 serving = 4 WW points


Bread Dough (can use your own or see recipe below)
8 thin ham slices, fully cooked
1/2 c. shredded (2 oz.) Swiss cheese
3 Tbsp. mayonnaise
2 tsp. mustard

Roll bread dough into a 9 inch square. Mix mayonnaise and mustard; spread onto dough. Lay ham slices and Swiss cheese on bread dough. Roll up tightly into a loaf; pinch edge of dough to seal. Pinch ends as well - fold ends under loaf. Place, seam side down, on cookie sheet; cover. Let rise in warm place 40 to 45 minutes. Cook at 375 degrees for 25-30 minutes or until golden brown. Cut into 1 inch slices to serve.

For my family I always have to double this recipe


3/4 c. water
1 Tbsp. vegetable oil
2 c. flour
2 tsp. sugar
1 tsp. salt
1 1/2 tsp. yeast

Mix all ingredients together and set aside for about 30 minutes.


Thursday, November 25, 2010

Cookies and Cream Cupcakes

I found this recipe forever ago over at Annie's Eats. Go over there and check out her BEAUTIFUL pictures that make me want to make and eat absolutely every recipe she posts!

I LOVE Oreos so this was just up my alley!

Cookies and Cream Cupcakes
Printer-Friendly Version

Yield: 24 cupcakes
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.


Tuesday, November 23, 2010

Spinach Pasta Salad

I found this recipe over at Sweetpea Recipes - check out the original recipe here. After getting several comments from friends about how good this salad is I knew I had to try it. It was light and yummy and low in points. You could easily add some chicken and serve it as a main course.

1 cup = 3 WW Points


8oz. penne pasta (I use Ronzoni Smart Taste to save on calories and points)
Feta cheese, crumbled (I used 1/4 cup)
1/2 bacon, cooked and crumbled (I used 10 slices of turkey bacon)
1 red pepper, chopped
1 onion, chopped
6-8 sun dried tomatoes, chopped
1 package baby spinach

1/4 cup olive oil
2 T. vinegar
salt and pepper

Cook and crumble bacon. Saute onion and pepper while pasta is cooking. After the pasta and spinach are rinsed and drained toss them together with the bacon, onion, pepper, tomatoes, and cheese. Top with dressing and serve warm or cold.


Sunday, November 21, 2010

pumpkin muffin

I'm sure everyone already knows this one but it's a classic, easy, healthy muffin recipe.

1 muffin - 2 WW points
(depending on just how many chocolate chips you add!)

1 Spice cake mix
1 can of pumpkin
chocolate chips

1. Mix together and put in tins (muffins) or cookie sheet (cookies) in 350 degree oven for about 10 minutes.


Friday, November 19, 2010

oven fries

I found this recipe at a friend's blog I Like Food and So Do You. My numero uno favorite food is potatoes - especially fries. However we all know french fries usually aren't the best thing for us - unless they're homemade. I orginally tried this recipe just as it is here. Then I experimented making it even healthier - and they still turned out perfectly! My changes are in italics.

1 potato (usually 8-10 fries) - 2 WW points

Oven Fries


3 russet potatoes (8 oz each), peeled, each potato cut lengthwise into 10-12 evenly sized wedges
5 tablespoons vegetable or peanut oil (don’t substitute olive oil)
(all I used was non-stick spray - NO OIL)
Salt and ground black pepper

Adjust oven rack to lowest position and heat to 475. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. (Don't be tempted to skip soaking, as this is what will give you the crisp crust and soft innards.) Meanwhile, coat 18 x 12 heavy-duty baking sheet with 4 T oil (or just spray it with non-stick spray) and sprinkle evening with ¾ t. salt and ¼ t. pepper.

Drain potatoes and thoroughly pat dry with paper towels. Toss potatoes in dry bowl with 1 T oil (or just the non-stick spray). Arrange potatoes in single layer on baking sheet, cover tightly with foil (I just use a cookie sheet) and bake 5 minutes.

Remove foil and continue to bake until bottoms of potatoes are spotty golden brown (15-20 min), rotating the pan in the oven after 10 minutes. Using metal spatula and tongs, flip potatoes to other side, keeping in single layer. Continue baking another 5-15 minutes until fries are golden and crisp, rotating pan as needed for even browning.


Wednesday, November 17, 2010

hot rolls

I found this recipe over at Oopsey-Daisy . I'm a sucker for homemade rolls and knew I'd have to try this recipe when I - 1. saw the picture and 2. saw that the recipe was easy. It's called Grandma Munns' Hot Rolls.

1 roll: 3-4 ww points

Combine 1 T. yeast and 1 tsp. sugar in 1/2 cup warm water. Let set.

Beat 2 eggs.
Add 5 T. sugar - beat.
Add 1/2 c. shortening - beat.
Add 1 T. salt - beat.
Add 1 c. warm water.
Add "some" flour. (About 1 cup.)
Add 1 c. warm water.
Add "more" flour. (About 1 cup.)
Add yeast mixture.
Add enough flour to make a soft dough. (About 4 cups.)

Put dough in refrigerator. Roll out 4 hours before eating. Brush dough with melted butter and roll out in desired shape. Great Grandma Munns rolled her hot rolls out like a jellyroll, cut it off, and put them in muffin tins. (This is my favorite way to make my rolls, too.)

Let rise for 4 hours. Bake at 400 for 11-12 minutes or until golden. Brush with melted butter while hot.


Tuesday, September 28, 2010

Ham and Broccoli Braid

A friend in the ward was telling me about this recipe which sounded easy and delicious so the other day I finally gave it a try - it was a winner and we'll definitely be making it again! She made it into a ring, another friend made the rolls individually, and I tried a braid. Choose whatever way you'd like :)

10 servings - each serving is 6 WW Points

1 cup chopped ham
1 cup chopped broccoli
1 /12 cups shredded cheddar cheese
1/4 fresh chopped parsley (I used dry and lowered the quantity accordingly)
2 Tbsp. mustard (I used 1 Tbsp. regular and 1 Tbsp. spicy brown)
1 tsp. lemon juice
2 packages refrigerated crescent rolls (I used the reduced fat kind)

1. Mix all ingredients together except rolls.
2. Unroll crescent dough to form a long rectangle.
3. Scoop the mixture down the center of the dough.
4. Cut slices on the edges of the dough.
5. Alternate lifting and placing the slices of dough on each side over the mixture.
6. Bake at 350 for 30 minutes.


Monday, July 26, 2010

Berry Sundae

My absolute favorite summer time treat is ice cream. Unfortunately some of it can really pack on the calories. So one of my favorite desserts to make are berry sundae's.

3 Weight Watcher Points


- 1/2 cup Edy's Slow Churned Ice Cream
- 1 cup of any type of berries


- Well, you know what to do!


Saturday, July 24, 2010

sausage cheese mcmuffin

I am IN LOVE with McDonald's Sausage McMuffin. Unfortunately the grease dripping from the wrapper and 9 point Weight Watcher value doesn't easily fit in to my eating style. So I have to improvise in order to not feel deprived and here's what I came up with!

1 serving = 1 sandwich = 3 Weight Watcher Points

- 100 calorie high fiber english muffin- 1 -2% cheese slice (45 calories)
- 1 turkey sausage link (Banquet makes these in turkey that you can easily heat up in the microwave)Directions:

1. Toast english muffin in toaster.
2. Heat sausage in microwave and then slice in thin rounds.
3. Lay sausage and cheese on english muffin and microwave for around 20 seconds.


Thursday, July 22, 2010

brushetta chicken

I often times get some yummy recipes from the Kraft emails I receive every so often in my inbox. This is one that sparked my interest because it seemed pretty healthy. For their picture, recipe, etc. go here. It ended up being delicious and easy and I will definitely be making it again!

1 Serving = 1 tender (about 2 ounces) = 3 Weight Watcher Points


- 4 small Boneless skinless chicken breast halves (1 lb.)(I used 4 tenders)
- 1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
- 1 Tomato, finely chopped
- 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese (I actually only sprinkled a teeny tiny amount on each tender)
- 1/4 cup chopped fresh basil


1. I marinated the chicken in the dressing all day.

2. I chopped the basil (I used dried basil) and tomato and mixed in a little of the cheese.

3. I topped each tender with some of the mixture.

4. Their recipe grills it but I just cooked it in the oven (in a clear glass dish) at 350 for about a 1/2 hour (or until the chicken was done).


Thursday, July 8, 2010

banana boats

A couple of months ago we had a Family Home Evening lesson on Noah, the Ark, and what it means to be obedient. For our treat we made our own boats. Here's how to make your own yummy treat!

- bananas
- chocolate chips
- marshmallows
- peanut butter


1. Slice the banana's length wise - but not enough to go all the way through.

2. Spread as much peanut butter as you wish.

3. Top with chips and marshmallows.

4. Wrap in foil, place on baking sheet, and cook in a 350 degree oven for about 10 minutes.


Tuesday, June 15, 2010

Broccoli Salad

I got this recipe from my Mama and it sure is a favorite in our house - especially at this time of year. Pair it with a hot dog, grilled chicken, a hamburger, or pulled pork sandwich - it's a great side for almost ANYTHING!

Yields 20 - 1/2 cup servings. Each serving is 3 Weight Watcher Points.


- the original recipes calls for 4 cups of chopped broccoli (I use around 7-8)
- 1/2 - 3/4 chopped onion
- 12 strips of bacon fried and crumbled (I used the already cooked strips)
- 1 cup shredded cheddar cheese
- 1/4 cup sunflower seeds

- 1 cup mayo (I used light)
- 1/3 cup sugar
- 4 Tablespoons red wine vinegar


1. Chop and mix all the salad ingredients.
2. Mix it with the dressing right before serving.
3. Serve/Store cold.


Sunday, June 13, 2010

Ronzoni Smart Taste Pasta

My favorite pasta - Ronzoni Smart Taste.

It is high in fiber which makes it lower in Weight Watcher points, it's white, it tastes no different than regular pasta (my hubby is not a fan of whole wheat pasta), and it goes on sale for $1 a box!

Check it out and give it a try - it's a keeper :)


Friday, June 11, 2010

Tomato Basil Chicken

I found this recipe over here at Smitten With My Kitchen. Go give one of her yummy recipes a shot! I love new pasta recipes that are simple and quick and my kiddos love.

Here it is:
Tomato-Basil Chicken

1 Tbsp olive oil
4 boneless, skinless breast halves cut into 1 inch cubes
2 cans (10 ¾ oz) condensed tomato soup
1 cup milk
4 Tbsp grated Parmesan cheese
1 tsp basil
1 tsp garlic powder
Hot cooked pasta

1. In a medium skillet over medium high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside and keep warm.

2. Add soup, milk, cheese, basil and garlic powder to skillet. Heat to a boil. Return chicken to pan. Reduce heat to low.

3. Cover and cook 5 minutes or until chicken is no longer pink. Serve over your favorite pasta.

The end - and delicious!


Wednesday, June 9, 2010

Aloha chicken

I found this recipe here at Smitten With My Kitchen. I met this sweet gal through church and when introduced to her blog I decided to give some of her yummy recipes a try! Go check out some of the delicious stuff she has posted over there! They're pretty simple and easy and use basic ingredients you usually have on hand.

I didn't calculate the WW points for this one. Although if I had to estimate I'd say it's about 4 points without the rice.

Here's one I tried called Aloha Chicken -


4 boneless skinless chicken breast halves (I used 8 tenders)
1 cup ketchup
1 can condensed tomato soup, undiluted
1 large green pepper, chopped
¼ cup packed brown sugar
1/3 cup balsamic vinegar
1 tsp ground mustard
1 can (8 oz) pineapple chunks, undrained
Cooked rice (I used brown)


1. Spray inside of slow cooker with non-stick cooking spray.
2. Cut chicken breasts in half. This will yield you 8 chicken pieces.
3. Place chicken in prepared slow cooker.
4. Combine remaining ingredients, except rice, and pour over chicken.
5. Cook on low for 5 hours. Serve over rice.

Yields: 8 servings

You can also bake this in the oven in a 9 x 13 casserole dish for 1 hour at 375 degrees.


Monday, June 7, 2010

Steakhouse Potato Salad

Many of my favorite recipes come from I think it's partly because the emails come directly to me and therefore I see lots of new recipes to try - without having to search for them.

I'm not a huge fan of potato salads although potatoes are my absolute favorite food! But when I read over this recipe it sounded perfect to me - all the ingredients were by far my some of my favs!

So here it is (go right here for the recipe, nut. facts, reviews, etc.)

1 serving = 1/2 cup = 3 Weight Watcher Points

Steakhouse Potato Salad

Steakhouse Potato Salad


3 lb. small red potatoes (about 9), quartered
1/2 cup water
1/2 cup MIRACLE WHIP Dressing
1/4 cup KRAFT Ranch Dressing
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Shredded Cheddar Cheese
4 green onions, thinly sliced


1. PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.

2. REFRIGERATE 1 hour or until completely cooled.

3. MIX dressings. Add to potatoes with remaining ingredients; mix lightly

I almost doubled the recipe to take to a BBQ. So if you were making this for your family I would stick to this recipe or make it a tad smaller. It turned out yummy but I would suggest eating it all that day or the day after for best results.


Monday, April 19, 2010

Glace Icing

I had been wanting to make some crown cookies for my little girl's princess birthday party. I had been seeing this icing all over the internet and decided to try it out.

I looked all over and decided to try the one from Our Best Bites (love this website) because they had already done the experimenting and decided this recipe was a winner.

I was a little hesitant and didn't know how difficult it would be to work with - but guess what? It was super fast and easy to make and very simple to use. I loved working with it and will definitely try it again in the future. Even the toddler got to try her hand at it!

So go check out the Glace Icing by clicking here. You'll be glad you did!


Black Bean Salsa

One of my friend's made this salsa and I was instantly in love. It is so fresh and tasty and the perfect topping to anything - chips, tacos, baked potato, the list could go on and on.

1. 1 - 15 1/2 oz. can of black beans, drained and rinsed
2. 1 - 15 1/2 oz. can corn, drained
3. 1 green pepper - diced
4. 1 red pepper - diced (or orange or yellow)
5. 1 jalapeno - diced
6. 1/3 - 1/2 cup red onion - diced
7. 2-3 medium tomatoes (or a can of petite diced tomatoes - drained)
8. 1/3 cup cilantro
9. 1/3 cup olive oil
10. Juice from 3 limes (1/3 cup)
11. 1/2 tsp cayenne
12. 1/2 tsp cumin
13. 1 tsp salt

1. Stir it all together. It's better to let it sit.


Saturday, April 17, 2010

Peanut Butter Popcorn

Made this the other night. Heavenly. One food temptation that ALWAYS seems to get me is yummy flavored popcorn. This was no exception. I definitely ate my fair share before our company even got there!

My only dilemma - it started off chewy (which was utterly delightful) then it got hard after a little while. Any suggestions on how to keep it chewy? Should I have covered it right away rather than let it sit out during our movie???

Anyways...I saw the recipe HERE at Anissa's Kitchen. She has some fabulous stuff - go check her out!


1/2 cup unpopped popcorn, or 2 bags microwave popcorn
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup peanut butter
1 teas. Vanilla


1. Pop the popcorn, and place in a large bowl. Remove kernels.

2. Butter sides of a large 1 1/2 qt saucepan. Combine sugar, honey, and corn syrup in pan. Bring mixture to a boil, stirring constantly! Boil hard for 2 minutes, without stirring. Remove from heat.

3. Stir in Peanut Butter and vanilla until melted.

4. Immediately pour over popcorn mixture, stirring to coat well. Cool; break into bite size pieces.

5. Chocolate drizzled over the top of the popcorn is awesome. Melt some chocolate chips in the microwave and spoon over the peanut butter popcorn.


Thursday, April 15, 2010

Buffalo Chicken Chop Salad Wrap

Buffalo Chicken Chop Salad Wrap

courtesy of my weekly Weight Watcher emails


-1 large La Tortilla Factory Smart and Delicious Low Carb/High Fiber Tortilla (or other 1 pt. tortilla)

-2 ½ oz. cooked skinless lean chicken breast, chopped

-½ c. shredded lettuce

-2 ½ t. Frank’s RedHot Original Cayenne Pepper Sauce

-2 t. reduced-fat Parmesan-style grated topping

-1 ½ t. fat-free sour cream


1. Place chicken pieces in a small microwave-safe dish.

2. Top with hot sauce and Parmesan topping, and stir until chicken is thoroughly coated. 3. Microwave for 45 seconds, or until hot.

4. Microwave tortilla until slightly warm.

5. Lay tortilla flat and spread sour cream down the center. Place lettuce in the center of the tortilla, and top with the chicken mixture. Wrap tortilla up by folding in the sides first, and then rolling it up tightly from the bottom.

Yield: 1 serving / 4 pts.


Monday, April 12, 2010

Mexican Lettuce Garnish

I have these green enchiladas that our family loves. My mom started making them and the last time I had them at her house she included lettuce to top it off with - it was so simple and yet oh so tasty!
- Shredded lettuce
- Squeeze (or squeezes) lime juice
- cilantro

Give it a try!


Saturday, April 10, 2010

Green Enchiladas

I got this recipe from an enrichment we had when I was young and single and in college. We have been in love with it ever since.

WW points - around 6 per enchilada

1. Corn tortillas (1 per enchilada)
2. Oil (a few tablespoons)
3. Chicken (1-2 oz. per enchilada)
4. Sour Cream (around 1/4 - 1/2 cup)
5. Green Enchilada Sauce (1 super large can or 2-3 regular cans)
6. Cheese (as cheesy as you like it!)

1. Boil and shred as much chicken as you'd need for your family. I do around 1-2 oz. per enchilada.
2. Take shredded chicken and place it in large skillet. Add green enchilada sauce and sour cream until it's the consistency you like it. We like ours a little runny.
3. Heat up oil in small skillet and slightly coat/fry the tortillas so that they are gently coated and will easily roll up.
4. Take tortillas and add a few tablespoons full of chicken mixture. Roll up and place in casserole dish.
5. Top with more green enchilada sauce and yellow cheese.

They are SUPER yummy just like that but here are some other variations:

- add onions to the chicken mixture
- use pepper jack cheese
-top with sour cream
- top with pico de gallo or lettuce garnish


Thursday, April 8, 2010

Swiss Chicken

The other week I brought dinner to a friend who's baby had been in the hospital and she requested this recipe. So here it is. I'm glad they enjoyed it :)

It's definitely a 'go to' recipe because I usually have all the ingredients on hand.

Sorry, no picture or WW points.

1. Boneless skinless chicken tenderloins
2. Swiss cheese slices
3. Cream of chicken
4. Milk
5. Chicken stuffing mix
6. Butter

1. Place as many tenderloins as you would like in a casserole dish.
2. Top each tender with a folded slice of swiss cheese.
3. Mix 1 can (or more if needed) of cream of chicken soup while slowly adding milk until it's to desired consistency. Pour over chicken/cheese.
4. Crush up 1/2 a bag (more if needed) of dry chicken stuffing mix and mix with a couple of tablespoons of melted butter. Sprinkle on top of dish.
5. Bake at 350 degrees for 30 minutes covered and 30 minutes not covered (watch so stuffing on top doesn't burn).


Saturday, March 13, 2010

Brownies - Black Bean

My weight watcher leader has mentioned these brownies several times and I finally decided to give it a try - guess what? They were actually pretty good.

I even gave them to others before telling them what they were made of - and they like them too :)

1/16th of a pan of brownies = 2 WW points
(I didn't calculate them myself - I'm just taking the word from my WW leader)

Are they the absolute best brownie I've ever had? No - but they're pretty darn good for being somewhat healthy and really low in points. I will definitely go about making them again!

- 1 brownie mix (I used Ghiradelli with chips - I'm not sure if another would taste as good - but mine may have been more points - not sure)
- 1 can of black beans (rinsed and drained really well)
- 1 cup of water

1. Rinse and drain beans.
2. Blend beans with 1 cup of water.
3. Add the brownie mix.
4. Cook normally.


Thursday, March 11, 2010

Cafe Rio

As close to the real thing as it's gonna get...

our favorite restaurant back in utah was Cafe Rio. i still CRAVE it. alot. this is as close to that as it's ever gonna get for me. i think i need to take a trip back there just to eat the real thing again. one day. a girl can dream, right?

so in the meantime this is what i have to do. make a tortilla. layer it with rice, bean, lettuce, pico, maybe some guac, some crushed up tortilla chips, AND the DRESSING!!!


it is quite a bit of work but it is oh so worth it. so just do every single recipe. you'll be glad you did. it makes a good amount. definitely enough for lots of leftovers depending on how many you are serving.


Cafe Rio Shredded Pork


2 lbs. pork

3 cans coke (each can is about 1 ½ cups)

¼ cup brown sugar

Garlic salt

¼ cup water

1 can green chilies

¾ can enchilada sauce (Old El Paso - Medium - red)

1 cup brown sugar


1. Put pork and 1 ½ can coke and ¼ cup brown sugar in ziplock bag.

2. Marinate overnight.

3. Drain.

4. Put pork, ½ can coke, water, and garlic salt in crock pot on high overnight (or until it falls apart).

5. Drain and shred.

6. Blend ½ can coke, chilies, sauce, and brown sugar.

7. Pour over meat and cook in crock pot 2 more hours on low.

Café Rio Dressing


1 cup buttermilk

½ cup light mayo

¼ cup sour cream

¼ cup milk

2 packets Hidden Valley Buttermilk Ranch packets

2 tomatillos (quartered)

½ bunch cilantro

½ juice of lime

1 jalapeno (no seeds)

½ tsp. garlic

Some salt


1. Blend everything together.

Café Rio Rice


1 cup uncooked rice

1 tsp butter

2 cloves garlic

1 tsp lime juice

1 can chicken broth (15oz)

1 cup water

1 Tbs. lime juice

2 tsp. sugar

3 Tbs. cilantro


1. Combine rice, butter, garlic, 1 tsp. juice, broth, and water.

2. Boil.

3. Cover and cook on low 15-20 minutes.

4. Remove from heat.

5. In a small bowl combine juice, sugar, and cilantro.

6. Pour over rice and mix.

Café Rio Black Beans


2 Tbs. olive oil

2 cloves garlic

1 tsp. cumin

1 can black beans - rinse and drain

1 1/3 cup tomato juice

1 ½ tsp. salt

2 Tbs. cilantro


1. Cook garlic and cumin in oil over medium heat.

2. Add beans, tomato juice, and salt.

3. Stir till heated through.

4. Before serving stir in cilantro.



4 tomatoes

1 onion

¼ bunch of cilantro

2 cloves garlic

½ tsp. lime juice

1 tsp. salt

½ tsp. pepper


1. Chop and combine all ingredients.