Peanut Butter Rice Crispy Bars--like PCMC cafeteria :)

1 Cup Sugar
1 Cup Karo Light Corn Syrup
1 Cup Creamy Peanut Butter
6 cups Rice Krispies
1 cup Butterscotch Chips
1 Cup Semi-Sweet Chocolate Chips

Bring 1 cup sugar and 1 cup Karo Light syrup just to a boil mixing well. Take off heat and add 1 cup peanut butter and mix until smooth.
Add to the 6 cups of Rice Krispies and mix until all the Krispies are coated well.
Put this mixture into a well greased 9X13 pan and press down evenly into the pan. Empty chips into a microwaveable bowl and microwave at 3-45 second intervals, mixing well after each 45 seconds. Mix together until smooth. (You can use a double boiler method if you prefer.) Pour entire mixture on top of the pressed down Rice Krispies and spread to cover. Let them cool.

Yummy Yams

Yams
8X8 pan
(Double the yams concoction and triple the topping to make a 9X13 pan)

3 C sweet potatoes
1/2 C sugar
1/2 tsp salt
2 eggs beaten
3 Tbls melted butter
1/2 C mild
1 tsp vanilla

Mash all of this together and put in a greased pan.

Topping
3 Tbls butter
1/3 C flour
1 C brown sugar
1 C chopped pecans

Mix up and sprinkle on top

Bake at 350 for 30 minutes in a 8X8
Bake at 350 for 60 minutes in a 9X13

Submitted by Karine Romero

Bread Stick-EASY CHEATER STYLE

1 loaf Rhodes bake and serve
2 TBLS Salad Supreme
2 TBLS Butter
1/4 Parmasean Cheese (Don't know how to spell it:))

Thaw the loaf of bread on a cookie sheet sprayed with PAM spray. (It takes 2-3 hours to thaw. Press it down in an long oval shape on the pan after it thawws. Spread with butter. Sprinkle Salad Supreme and cheese on top. Use a pizza cutter and cut into strips.
Cook at 350 F. for 20 minutes.

Chicken Chalupas

Cooked chicken 2-4 cups (I use a Costco roasted chicken and take it off the bone)
1 small can green chili (diced)
1 can cream of chicken soup
2 cups shreadded cheese (I use montery/jack)
1 pint sour cream
enchalada sauce--green or red whatever you like best
8-10 tortilla
Reserve 1/2 cheese and the enchalada sauce,and tortillas and mix everything else together.
Spread 2-3 tablespoons down the center of the tortillas and roll them like a burrito. Place in a 9X13 inch baking pan sprayed with PAM. Line them up side to side until pan is full. Cover with enchilada sause, and sprinkle with cheese. Cover with foil sprayed with PAM so that the cheese doesn't stick to the foil. Bake at 350 for 30 minutes or until all ingredients are heated through.

Chicken Salad

1 roasted chicken (I love the ones at COSTCO)-if you have cooked chicken or left over turkey you will need bouth 2-3 cups.
1 Stalk celery 6-7 ribs-diced
1/2 small onion diced
1 cup cashew pieces
1 cup purple grapes cut in half
1-2 cups mayo (depends on how gooey you want it...I make everything by look and taste:)
2 tablespoons of Salad Supreme (A mixture of spices I buy in bulk at Orson GiGi--Walmart carries a brand called Jonny B's)

Mix all ingredients together and serve on a roll, or a lettuce leaf. I usually make up everything minus the cashews the day before, and add the cashews just before serving. It tastes best when it has time to blend. (Keep refrigerated)

Golden Harvest Soup

6 C. Chopped peeled potatoes
2 C. water
1 C. Chopped celery
1 1/2 C chopped carrots
1/2 C chopped onions
2 tsp. parsley flakes
1 tsp. salt
dash of pepper
2 chicken bouillon cubes
3 c. milk
4 Tbls. flour
1 lb. Velveeta cheese

Gently simmer first 9 ingredients on low heat, until tender, DO NOT DRAIN! Blend mild and flour in blender. Heat in a sauce pan to boinling point, DO NOT LET MIXTURE BOIL, but keep it hot. Slice Velveeta cheese into hot four and milk; stir until cheese is melted. Now add this mixture to the cooked vegetables. ENJOY! Really good served in a bread bowl. Serves 10-12

Clam Chowder

1 C Chopped onions
1 C Diced celery
2 C Diced potatoes
2 cans (6 1/2 oz.) minced clams and juice

Drain juice from clams and pour over vegetables in a small saucepan; add enough water to cover and simmer over medium heat until barely tender.

Base of chowder
3/4 C butter
3/4 C flour
1 qt Half and Half
pepper to taste
1 1/2 tsp. salt
2 Tbls. red vine vinegar

Melt butter and add flour and blend, cook, stirring constantly. Add half and half and stir with a wire whip until smooth and thick. Add undrained vegetables, clams and vinegar.

Serves 8

Cafe Rio Rice

3 C Water
4 t Chicken Bouillon
4 t garlic minced
1/2 bunch cilantro
1 can green chiles or equivalent fresh
3/4 t salt
1 T butter
1/2 onion
3 c rice

Blend cilantro, green chiles and onion together in food processor. Bring wter to a boil and add all ingredients, simmer covered 30 minutes.

Taken from www.kalynskitchen.blogspt.com

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T Chili Powder
1 T cumin
3 cloves garlic-minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour
Taken from www.kalynsktchen.blogspot.com

Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (use the seeds too if ou like it spicy. You could substitute a few drops of green tobasco for the jalapeno)
Use a food processor to blend all the ingredients well. Refrigerate

I included the link I got this recipe from. She has great recipes with videos and all that stuff!
www.kalynskitchen.blogspot.com

Kalua Pork

Boneless pork Roast
Chopped garlic
Curry Powder
Soy Sauce
Hawaiian Rock Salt 1/2 to 1 cup depending on size of pork roast)
Turkey siz oven bag
Green onion

Salt pork roast with Hawaiian rock salt (pat it on)
Insert roast into turkey roasting bags. Add chopped gharlic to bottom of roast. Sprinkle meat with curry powder. Add 1 cup of water to bottom of bag. Close baga with tie and poke 6 small holes in top of bat to allow steam to escape.
Bake pork at low temperature until tender. You will shread the meat easily. It takes approximately 6-8 hours of cooking at 250 degrees. Shread meat using two forks, add chopped green onions, add juice from roast and sprinkle meat with soy sauce, add onions, add juice form roast. Keep tossing meat so it is moist and flavorful.

Ultimate Coffee Cake

16 to 18 unbaked frozen dinner rolls
1 (3 oz) package regular butterscotch pudding (not instant)
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup ) buter, melted.

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while it is rising overnigt, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove.
Serve by pullin apart chunks with forks.--Recipe from FoodNetwork.com

Almond Sugar Cookies (Bar Style)

Sugar Cookie Bars
1 1/2 C Sugar
1 C Butter
1 8 oz Cream Cheese
1 egg
1/2 tsp. almond extract
1 tsp. vanilla
cream the above ingredients together
Then add:
1/2 tsp baking soda
1 tsp. baking powder
2 1/2 C flour
Place in 11X17 inch pan. Bake at 375 degrees for 20 min.

Frosting:
1/2 C butter
4 oz. cream cheese
3 1/2 Cups powdered sugar
2 tsp. vanilla
food coloring of choice
milk as needed

Karine Romero