Wednesday, November 22, 2017

Holiday Fruit Punch

I was at church for a potluck years ago and one of the ladies brought a punch that we all loved!  We were all asking for the recipe, and she was hesitant to give it out because of the sugar content.  However, I did get it from her, and it really is amazing. 

Holiday Fruit Punch

About - 23 oz. Grapefruit juice  (1/2 can - not frozen concentrate - in juice section)
About - 23 oz. Pineapple juice  (1/2 can - not frozen concentrate - in juice section)
5 bananas (mashed)
4 cups sugar
1 cup lemon juice
1 - 12 oz. Can frozen Orange Juice concentrate
8 cups water
Blend together.  Freeze in 16 oz. Plastic cups.
When ready to serve - place as many frozen cups as you want to use in punch bowl.  Mash frozen parts with potato masher to blend, or use a hand held stick blender/mixer if you have one.  Add 7-up or ginger ale to the consistency you like.  Blend and serve.   

Monday, February 20, 2017

Cafe Rio Copycat Recipes

Cafe Rio Chicken

3 lbs boneless, skinless chicken breasts
1/2 bottle Kraft Zesty Italian Dressing 
2 tsp cumin
2 tsp chili powder
2 cloved minced garlic

Cook for about 4 hours in a crock pot. Shred chicken with a fork.

Cafe Rio Pork Barbacoa

Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low). 

Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste

Cook for one more hour.



Creamy Tomatillo Dressing

1 package Ranch Buttermilk Dressing mix
1/3 cup buttermilk
1 cup Mayonnaise (I use half mayo and half sour cream)
3 fresh tomatillos
1 cup fresh cilantro
2 cloves garlic
¼ tsp cayenne pepper

Just put everything in a blender and puree.
Refrigerate for a couple of hours and if you need to, adjust the thickness by adding more buttermilk to thin it out, or sour cream to make it thicker

Wednesday, December 7, 2016

Bran Muffins

I recently discovered my kids love bran muffins.  I made them for them to snack on, an they devoured them.  

Here's the recipe.  It's super easy. 

3 cups bran
1 cup water
1 stick butter
1 cup brown sugar
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
2 eggs (beaten)
2 cups buttermilk

Boil water and add 1 cup bran.  Stir and set as side to cool for about 3-5 minutes. Add butter to melt.  Mix in brown sugar.  Mix in eggs. 

Mix flour, 2 cups bran, salt, and baking soda together in a bowl.  Add buttermilk (don't stir). 

Combine wet bran mix, with flour/milk ingredients. 

Put in muffin cups and bake 400° for 15 minutes.

Makes 35-40 muffins (depending on the size)

Friday, December 2, 2016

Sour Cream Biscuits

We found this recipe when watching Paula Deen, and fell in love with it.  It's great for filling people up quickly.  It's a basic delicious and disgustingly rich side.  


  • 2 cups self-rising flour
  • 1 cup (2 sticks) butter, at room temperature
  • 1 cup sour cream


  • Preheat the oven to 400 degrees F. Grease miniature muffin pans.

  • Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes.

Saturday, November 5, 2016

Homemade Baked Mac and Cheese

Homemade Baked Mac and Cheese

I love Mac and Cheese.  It's an amazing home style dish that just makes you want to snuggle up and eat on a bad day, good day, cold day, or whatever type of day.  I decided to try my hand at this and make my own Mac and Cheese.  My husband has a slight allergy to eggs, so I used flour as a thickener instead.

3 cups uncooked shell pasta
1 1/2 cups whole milk
1/2 cup heavy cream
2 oz cream cheese
4 oz velveeta
2 cups fontina or cheddar cheese, plus additional 1/2 cup for top
1 Tbsp butter
1 Tbsp bacon fat (optional)
Pinch salt and pepper
Pinch nutmeg
1 tsp Worchestershire sauce
2 Tbsp butter (softened)
2 Tbsp flour

Preheat oven to 350°
Butter 9 inch square or round baking pan.

Cook shell pasta for about 5 min.  You'll want it to be only about half cooked.  Drain and set aside.

While the pasta is cooking, over med heat 1 Tbsp butter and milk over med heat.  Add velveeta and cream cheese.  Stir or whisk until melted.  Remove from heat.  Add salt, pepper, bacon fat, nutmeg, and worchestershire sauce.  Stir to combine.
Add 2 cups of cheese. Stir until combined.

Mix 2 Tbsp butter and 2 Tbsp flour together until it is a paste.  Put geese mixture back on med heat. Add flour/butter to the cheese mixture and whisk constantly.  You will want to make sure the flour beaks up and doesn't lump.  Do not boil, but whisk until it starts to thicken.  Then remove from heat an add and mix together with shell pasta.

Put in baking dish.  Top with another 1/2 cup cheese.  Bake, uncovered, 25 minutes.  Cool 5 minutes.


You can also add crispy bacon, ham, or any other yummy additions to make this your own.

Tuesday, June 16, 2015

Spicy Taco Seasoning

I love making tacos, but I never buy taco seasoning.  I have everything I need, so I make my own.   I usually make it with sausage, so I don't put much salt in this.  Feel free to add to it if you need. 
Here is my recipe. 

Spicy Taco Seasoning 

2 Tb Cayanne Powder
2 Tb Cumin Powder
1 tsp Paprika
1 tsp Black Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Sea Salt
1/4 tsp Dried Oregano

Mix all ingredients in a coffee grinder and mix together.  

Wednesday, April 15, 2015

Thai Mango Sticky Rice

While eating at my favorite Thai restaurant my husband ordered some Mango Sticky Rice.  I am not a mango fan.  Personally, I think mango is pretty gross.  However, I have found myself wantin nothing but bowls of this stuff.  So, I want to share the recipe. 

Thai Mango Sticky Rice

1 1/2 cups short grain rice (sushi rice works)
2 cups coconut milk or water

1 1/2 cups coconut milk
3/4 cup sugar
1/2 tsp salt
1-2 tsp tapioca starch (aka tapioca flour)

1 cup coconut milk
2 Tbsp sugar
1 tsp tapioca starch

2-3 mangos; pealed and sliced. 

Rinse and drain uncooked short grain rice until liquid is clear.  Drain well. 
Combine 2c coconut milk or water and rice.  Bring to boil.  Cover and simmer 15 min.  Remove from heat and let sit 5 min. 

While rice is cooking, combine 1 1/2 c coconut milk, sugar, salt, and tapioca starch.  Stir constantly.  Bring to boil over Med heat.  Boil 1 min.  Remove from heat.  Combine with cooked rice. 

Set aside until cooled.  About 30 min to 1  hour.  

Combine 1c coconut milk, sugar, salt, and tapioca flour. Bring to boil over Med heat.  Boil I min.  Combine with rice.  

Serve with mango slices on top. 

Serves 8