DINNER - French Dip Sandwhiches

http://www.ourbestbites.com/2008/03/french-dip-sandwiches/
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.

Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don’t even think about walking away–things can go from lightly-toasted to on fire within a matter of seconds when you’re using your broiler.

Ladle juices into small cups for dipping and enjoy!

FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

DESSERT - Spiced Pumpkin Bundt Cake with Citrus Glaze

link

Ingredients

Cake:
6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
1 tablespoon pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix
Glaze:
Yellow food coloring
Red food coloring
1 pound powdered sugar
1/3 cup orange juice, no pulp
3 teaspoons orange liqueur
Cake:

Directions
Cake:

Preheat the oven to 350 degrees F.

Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.
Glaze:

Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.


Read more at: http://www.foodnetwork.com/recipes/sandra-lee/spiced-pumpkin-bundt-cake-with-citrus-glaze-recipe.print.html?oc=linkback

DINNER - Eliza Chicken Tortilla Soup

(freezes//Eliza)

2 c cooked chopped chicken
2 tbsp olive oil
1 large onion (purple/yellow) chopped
1 clove garlic
1 green pepper chopped
4 9 0z cans chicken broth
1 14 oz can yellow corn (don't drain)
1 14 oz can chopped tomatoes (don't drain)
1 can black beans, rinse/drain
1 can pinto beans, rinse/drain
1-2 tsp chili powder (use as you please)
dash of cayenne pepper (use as you please)
1 tsp oregano

boil chicken, cool and chop
in large boulder saute oil + onion
add garlic, green pepper
once beginning to soften add corn and tomaroes
add seasonings
add beans
add chicken and broth
allow to simmer 15-20 min

Serve with tostidos, cheese, sour cream, salad avocado, tomato

BREAD - Zuchinni Bread

http://allrecipes.com/recipe/moms-zucchini-bread/  Prep Time: 20 Minutes Cook Time: 1 Hour

Ready In: 1 Hour 40 Minutes Servings: 24

"A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves."

Ingredients:

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs Directions Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.  *Use bread pans so middle doesn't sink *Don't crush walnuts, just chop (used 1/4 cup...increase to 1/2 cup) *Cooked for 40 minutes *Shredded zucchini on smallest grater *Use full amount of salt next time *recipes says bread freezes well and can be kept in fridge for weeks *Could be sweeter *A reviewer used 1/2 cup oil 1/2 cup applesauce *Use 3-4 medium zucchinis for required moisture (I used 2 and thought it was about two cups)

1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts

DINNER - Sweet Pork Tacos with Cilantro Ranch

http://the-honey-jar.blogspot.com/2011/06/sweet-pork-tacos-with-cilantro-ranch.html?m=1

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SWEET PORK/CHICKEN:

INGREDIENTS for 6 Servings (Mom...double this!)

5-6 pieces pork OR chicken

2 cans coke {not diet}

1 1/4 cup brown sugar

1 can sliced green chilies

3/4 can enchilada sauce

dash of garlic salt 

1/4 cup water

((*more meat requires longer cooking...if the meat is still not tender enough for shredding and you're running low on time, pop the entire crock pot ceramic bowl, covered in foil, in the oven at about 400 until done))

DIRECTIONS:

----(this step optional) marinate pork with 1/2 can of coke and 1/4 cup brown sugar for two hours
----drain marinade and put pork, 1/2 can coke, water, and garlic salt in crock pot on high for 3-4 hours 
---- remove pork from crock pot and drain liquid left in the pot.  
----shred pork...easiest way to shred is slicing it apart on a big cutting board
----1/2 can coke, chilies, enchilada sauce and remaining brown sugar {about a cup, you can add a little  more or less to taste}.  if it looks too thick, add more coke little by little. 
---- put the shredded pork and sauce in crock pot and cook on low for 2 hours.  

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CILANTRO LIME RICE
chopped cilantro, squeezed lime, white rice...done!

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CREAMY TOMATILLO DRESSING

INGREDIENTS: *Double for large groups...doubling it will make a blender full*

• 1 (1 ounce) package Hidden Valley Ranch Dressing mix
• 1 cup buttermilk (make own by letting 1 cup milk sit with 1 tablespoon lemon juice for 5 min)
• 1 cup Mayo
• 1 large or 2 small tomatillos
• 1 clove garlic, minced
• 1/2 bunch cilantro
• 1/2 teaspoon lime juice

DIRECTIONS: Blend, chill, done!

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SO many options with this dish! Love that it's make your own!

*CAFE RIO... TACOS 
Layer tortillas with sweet pork, lettuce, cilantro ranch dressing....mix black bean/corn for the side

*CAFE RIO... SALAD 
Toss sweet pork over a bed of romain/green leaf lettuce, spoon black bean corn mix over, and top with cilantro ranch dressing

*CAFE RIO...RICE BOWL 
Bowl of cilantro lime rice topped with sweet pork, lettuce, dressing, spoon black beans and corn in as well (chilled or warmed) 

*CAFE RIO BURRITOS

Favorite for groups is the rice bowl...the most filling and goes a long way! 

DINNER - Baked Chicken Taquitos

http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

DINNER - White Bean Chicken Chili

http://m.allrecipes.com/recipe/13010/white-bean-chicken-chili

White Bean Chicken Chili

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles

• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Adjust Servings

Adjust

Metric US

Original recipe yields 8 - 10 servings

Directions

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.