One of my co-workers took a recent trip to New Mexico and fell in love this these tasty little pillows. This is the best recipe I have found...it even says "Never Fail."

1 pkg. yeast dissolved in 1/4 c. warm water, set aside.
2 eggs
1 c. milk
Whip eggs and milk well. Add yeast and mix. Add 1 tsp salt and 3/4 tsp. baking powder and approx. 4 c. flour (dough will be sticky). Set aside for 10 to 20 minutes. Knead very well. Flour surface generously and roll out til 1/8 in. thick. Cut into shapes ( a pizza cutter works well) and deep fry til golden brown. Serve hot with honey, or roll in cinnamon and sugar.

Swedish Apple Pie Tasty Tuesday September 8, 2020 #kristiesapluscooking #aisforapples

I got this recipe from Holly Scudder-Chase, a teacher at my school. I love to make it when the new crop of apples come each fall. I like empire apples for this pie:)

Peel and slice 8 apples
Toss with:
2 TBS. sugar
1 teas. cinnamon

Topping:
3/4 c. unsalted butter; melted
1 c. sugar
1 c. flour
1 egg
1/2 c. nuts (optional-I like pecans)

Combine topping ingredients and mix well.

Butter a 9" pie pan and fill with prepared apples.
Spread topping evenly over the apples.

Bake at 350 for 45-50 min. or until golden brown.

Black Bean Corn Salad

I made this at the family reunion and it was a big hit.

Combine:
1 can black beans, rinsed and drained
1 can corn, drained
tomatoes, green peppers, gr. onion, avocado, etc. (whatever you like in your salad)

Add dressing and chill for at least an hour. Serve over a bed of lettuce or baby spinach. Top with crushed tortilla chips and cheese. (At the reunion, I also added sliced grilled chicken breast. You could also use rotisserie chicken from the deli. I have also simmered chicken breasts with a package of taco seasoning mix til tender and then shredded them.)

Dressing
1/3 c. olive oil
2 TBS lime juice
1 TBS red wine vinegar
1 clove garlic, minced
1 1/2 tsp ground cumin
1 1/2 tsp oregano (can substitute cilantro)
1 1/2 tsp salt
1/4 tsp sugar
1/8 tsp pepper

You could also use this as a salsa, if you don't want to make the salad.

Marshmallow Crunch Brownies

One of my CCV math students made these for our last class and they were really yummy. Instead of making the homemade brownie part, I would make my favorite Betty Crocker Triple Chocolate Chunch brownies. Kristie:)

Chocolate Crunch Brownies -
1 cup butter softened
2 cups sugar
4 eggs
6 Tbsp baking cocoa
1 cup flour
2 tsp vanilla
1/2 tsp salt
1 jar (7oz) marshmallow creme
1 cup creamy peanut butter
2 cups semisweet chocolate chips
3 cups crisp rice cereal
In mixing bowl, cream butter and sugar: add eggs. Stir in cocoa, flour, vanilla and salt. Spread into greased 13 x 9 pan. Bake at 350 for 25 min. or until brownies test done.
Cool. Spread marshmallow creme over cooled brownies.
In a small pan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat, stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in refrigerator.

Cafe Rio Recipes

My dear friend Susan Anderson shared these recipes. We love to have Cafe Rio night in Vermont since we don't have the real deal here!


Creamy Tomatillo Dressing
1 package dry ranch dressing mix
1 cup buttermilk1 cup mayonnaise (can do 1/2 mayo & 1/2 sour cream)
2-3 med size tomatillos (green)
1 jalapeno, with seeds removed (for spicy leave a seed or two in)
about 1/2 bunch cilantro
juice from 1 lime
Put tomatillos, garlic & jalapeno in glass or terracotta dish with a splash of olive oil and sea salt. Roast for 25-30 minutes at 350 (cool). Place all ingredients into a blender or food processor and blend until completely blended (about 2 min)
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Cilantro Vinaigrette dressing
3 Large bunches cilantro, 1 cup oil,
1/2 cup red wine vinegar, 6 crushed garlic cloves,
1 egg yolk, 1/4 onion, 1 or 2 jalapeños,
white pepper and salt, water.
Blend vinegar, garlic, egg, onion, salt and pepper to taste. add water (a tablespoon at a time) till desired consistency. makes a great dip too.
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Café Rio Rice
12 oz water 2-4 roasted garlic cloves
1/4 bunch cilantro 1 green chili—or equivalent fresh
1/2 tsp salt 2 tsp butter
1/4 onion 2 boxes rice pilaf (4.6oz)
Blend cilantro, green chili, garlic and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 20-30 minutes.
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Café Rio Pork
3 lb. pork roast 16 oz. salsa
1 can of Coca Cola 2 cups brown sugar water
Fill your crock pot with just the roast, and fill it half way with just the water. Cook on high for 5 hours. Take the pork out after the 5 hours, and drain the liquid down the drain. Cut the roast into 3 or 4 sections and place back into the crock pot. Puree the salsa in the blender and transfer to a bowl. Add the Coke and brown sugar and mix. Pour over the roast and cook on high for 3 more hours. Shred with a fork.
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Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing 1 T chili powder
1 T cumin 3 cloves garlic—minced
5 lbs chicken breasts
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.
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Salad shell (fry and sprinkle with cheese)layer rice,black or pinto beans,shredded meat (chicken, beef, pork, steak)lettuce,fresco,tortilla strips, sour cream, salsa (or just diced tomato)guacamole, cilantro, your favorite cheese

Pumpkin Waffles

Lindsey bought me a new cookbook for my birthday called The Essential Food Storage Cookbook. I decided to try the Pumpkin Waffles for dinner one night and we loved them!
A new twist on Mom's Waffles! It makes plenty for 4 people. They freeze well.

In a large bowl combine dry ingredients:
2 1/2 c. flour
2 TBS. sugar
1 TBS. baking powder
1 teas. salt
1 teas. cinnamon
1/2 teas. ground ginger
1/4 teas. ground nutmeg

3 eggs, separated

In a separate bowl combine:
3 egg yolks
1 3/4 c. milk
1/2 c. vegetable oil
1/2 c. canned pumpkin

Then add to dry ingredients. Beat the egg whites until stiff and fold into the batter. Cook until golden brown.

Tam's Tortellini Tomato Spinach Soup

Tam made this for us when we were in NM in April. My girls fell in love with it especially Chelsey. I suggested we serve it for our Stake RS Enrichment last October and it was a big hit too!
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
4 servings
Ingredients
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can wholediced tomatoes
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed
Directions
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.