Strawberry Creme

Serves 6-8

• 8 oz. Strawberry cream cheese
• 7 oz. Marshmallow creme

Whisk together.

Store in refrigerator. 

Pork Roast

Serves 6-8

Pork

• 5-7 lb. pork loin
• 4 C water
• 1 1 oz. packet of dry onion soup mix
• 4 cloves of garlic, minced
• 1 lb bag of baby carrots
• 5 red potatoes, diced in 1-inch cubes

Combine onion soup and water in a small bowl. Pour into a crock pot with pork and garlic. Cook on low for 6-8 hours or high for 3-4 hours.

Once pork is tender, add potatoes and carrots then cook on high for an hour until vegetables are cooked all the way through. 

Gravy

• 3 TBS butter
• 1/2 C flour
• 3 C roast juice

In a medium saucepan over medium heat, melt butter and add flour, then whisk until well combined. Slowly add roast juice, whisking constantly. Let gravy cook for about 5 minutes, then serve on top of pork and vegetables.

*To thicken, add more flour. To water down, add more roast juice.

Tomato Alfredo Sauce

•  1/2 C (1 stick) of butter 
•  1 C heavy whipping cream
•  1 tsp Garlic powder
•  1 TBS fresh parsley, chopped
•  1 tsp salt
•  1 tsp pepper
•  1 15 oz. can of tomato sauce
•  2/3 C fresh grated Parmesan

In a medium saucepan, melt butter, then stir in heavy cream. 
Season with garlic powder, parsley, salt and pepper. 
Simmer for 20-30 minutes over low heat, stirring constantly, until thick. 
Add tomato sauce and simmer for 5-10 minutes. Remove from heat.
 Stir in Parmesan cheese and serve over pasta.

Red Curry Coconut Sauce

Serves 4

• 2 boneless chicken breasts, uncooked
• 1 TBS olive oil
• 1/2 C yellow onion, chopped
• 1 red pepper, chopped
• 1 large carrot, chopped
• 1 tsp garlic, minced
• 1/4 C fresh basil leaves, chopped
• 1 1/2 TBS Red Curry Paste
• 1 TBS Thai Chili Sauce
• 1 C chicken broth
• 1/2 can coconut milk

In a medium sauce pan, heat olive oil then add chicken, onion, red pepper, carrot, garlic, and basil. 
Cook on medium heat for 5-7ish minutes, or until chicken is cooked through.

Add red curry paste, chili sauce, chicken broth and coconut milk.

Simmer until sauce is thickened to your liking. (* I added a pinch of flour to make the sauce a bit thicker.)

Serve over rice.

Spaghetti

*Serves 6-8

spaghetti noodles, cooked

1 lb. ground beef, cooked

Sauce

1 large onion, chopped

1 clove garlic, minced

2 tomatoes, chopped

1 (8 oz.) can tomato sauce

1 (12 oz.) can tomato paste

1 cup beef broth

2 TBS minced fresh parsley

1 TBS brown sugar

1 tsp oregano

1 tsp dried basil

1/4 tsp salt

1/4 tsp pepper

 In a medium saucepan, combine all ingredients and cook on medium-low heat for 10 min.

Add the ground beef to the saucepan and serve on top of cooked noodles.

Taco Seasoning/Taco Salad

Taco Meat
Serves 4-6

1 lb. ground beef
1/2 of 1 red pepper, diced
1 tbsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp oregano
½ tsp paprika
1 ½ tsp cumin
1 tsp salt
1 tsp black pepper
1/2 C water

Brown 1 pound ground beef and drain fat.
Add water and seasonings.
Cook on medium heat for 15 minutes.


Taco salad

1 recipe taco meat
spinach leaves
corn
black beans
cheddar cheese
ranch dressing
tortilla chips

Guacamole

*Makes 1 ½ Cups

2-3 avocados

1 TBS fresh lime juice (half of a lime)

1 clove minced garlic

2 TBS minced onion

¼ C sour cream

salt and pepper to taste

3-4 TBS finely diced tomatoes

Mash avocado with whisk in a small mixing bowl. Add remaining ingredients. Refrigerate in an airtight container.

Cafe Rio Dressing

Ah yes, the famous Cafe Rio dressing. Who doesn't love it?

I usually do half the recipe and even that is plenty. It keeps in the fridge for a while and is amazing on tacos!

1 pkg ranch dressing mix

½ C sour cream

½ C mayo

1 C milk

½ bunch cilantro

1 clove garlic

2 tomatillos peeled and washed

½ jalapeno peppers without seeds

Blend together in blender or food processor.

Basil Pesto

The favorite sandwich around here is a pesto sandwich. We eat it for lunch most days and on other days when we want a quick, easy dinner its pesto sandwiches!

3 cloves garlic
2 C fresh basil leaves (stems removed)
3 TBS pine nuts
1 dash salt and pepper
1/2 C extra virgin olive oil
1/2 C Parmesan cheese, grated

In a food processor, mince garlic, add the basil leaves, pine nuts, and salt and pepper. 

While the processor is running, slowly drizzle in the olive oil through the feed tube until all ingredients are pureed. 

Pour the pureed mixture to a separate bowl. Add Parmesan cheese and mix well. 

Cover and refrigerate until ready to use.

*Keeps for 4 to 6 days in the fridge, but also freezes well.

FOR PESTO SPREAD: mix about 1 part pesto and 3 parts mayo.

In addition to the pesto spread, I use muenster cheese, cracked pepper turkey, sprouts, and tomatoes. 
Once grilled on a panini press it makes for a perfect lunch.