Sunday, April 27, 2008

Bacon Wrapped PINEAPPLE!

Ok, Yum...bacon and pinapple, does it get any better?

2 (16 ounce) cans pineapple chunks, drained (That makes this easy....but, fresh pineapple is best)
1 (10 ounce) jar sweet-and-sour sauce
2 pounds bacon
1 box toothpicks

1. Place the pineapple in a large bowl, and toss with sweet and sour sauce. Cover, and marinate overnight in the refrigerator.

2. To prevent burning, place toothpicks in a small bowl of water and soak 10 minutes.
Place a paper towel over a microwave-safe dish and arrange part of the bacon on the towel; cover with another paper towel. Cook the bacon in a microwave oven on medium just until partially cooked and still pliable, 2 to 3 minutes. Repeat with remaining bacon. Cut bacon strips in half.

3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside.
Wrap half a bacon strip around each pineapple chunk. Secure bacon with a toothpick, and place on baking sheet. Repeat with remaining bacon and pineapple chunks.

4. Bake in preheated oven until bacon is crisp, 20 to 30 minutes. Cool 5 minutes before serving.
(If you want to cook the microwaving bacon part, you can just bake for another 20 minutes, or for a quicker, crispier recipe broil for like 15 minutes.)

Friday, April 4, 2008

Sweet Pork (Cafe Rio style...), Cilantro Rice and Cilantro Ranch

Coming from San Diego, I know all about great mexican food. Cafe Rio is not Mexican Food. Their burritos are a sorry excuse for a real burrito and their tacos are soggy, but I do love their sweet pork and found a very comparable recipe. You can use it for enchiladas, burritos, or my favorite, on a nice green salad with cilantro ranch dressing

3 lbs. pork loin roast
1/2 C dark brown sugar
1/2 C worcestershire sauce
1/2 t dried oregano
1/2 t powdered ginger
1 t salt
1 t dry chili powder
1 t garlic powder
2 T dried minced onions

1 can red enchilada sauce
1/2 C dark brown sugar

Cook all of the ingredients except for the last two (labeled sauce) in a crock pot approximately 5 1/2 hours on low or 4 on high. Shred the pork using two forks or your finger (it's finger lickin' good!).

Combine enchilada sauce and second 1/2 C dark brown sugar and pour on top.

4 C uncooked minute rice
2 C chopped cilantro
1 t salt
1 C salsa verde
2 T dried minced onions
2 C chicken broth

Blend cilantro and 2 cups chicken broth and pour into pan for cooking rice. Add 1 cup of water, salt, salsa verde, and onion. Bring to a boil. Stir in the rice. Cover and turn down heat to low and steam for 20 minues. Makes about 10 servings.

2 cups ranch dressing (or a package of ranch prepared)
1 cup chopped cilantro
1 cup green salsa
1 tbls. minced garlic
1/2 tsp pepper

Put in blender and blend. Best if chilled for a few hours or even overnight.

Wednesday, April 2, 2008

Don't Tell 'em Meatballs

Ok, these are so easy and so great...everyone loves them!

Bag of pre-cooked frozen meatballs (As usual, best from Costco)
1 jar of grape jelly
1 jar of chili sauce


1. Combine everything in a crockpot

2. Cook on high for 4 hours


Sticky Buns

This is a Utah Classic that our good friend Margo introduced to us. Prepare at night and bake first thing in the morning for a breakfast treat!

16 or so frozen rolls (I buy the bag of Rhodes from Costco)
1 cup sugar
1/2 cup butter
2 tbls. light corn syrup

1. Place rolls in a lightly greased bundt pan

2. In small saucepan, heat brown sugar and butter just until melted

3. Remove from hear and stir in corn syrup

4. Poor over rolls - cover and let rise overnight

5. In the morning, back uncovered at 350 degrees for 20 minutes

TIP: Let cool for about 15 minutes and then dump into a big bowl or pan so the syrup mixture coats all of the rolls

Also, I have seen a recipe just like this that suggests you sprinkle a package of Butterscoth Jell-o pudding (Cook and Serve) on top of the rolls before you let them rise for a little extra flavor. Yum, yum!

Beef Stroganoff

This was one of Aaron's favorite dishes that his mom made. I prefer it on noodles, but Aaron loves it even better on rice. Whatever tickles your fancy!

1 lb. ground beef
1/2 cup chopped onion
1/2 cup margarine
1 tsp. salt
1/4 tsp. pepper
1 can cream of chicken
2 tbls. flour
1.4 tsp. garlic powder
(1) 4 oz. can of mushrooms
1 cup sour cream

1. Cook beef and onion in until meat is brown; drain the grease

2. Add butter and allow to melt completely then stir in flour, salt, garlic pepper and mushrooms

3. Cook for 5 minutes, stirring constantly

4. Mix soup and sour cream together and add to beef mixture; stir to a boil

5. Reduce heat and simmer for 10 minutes or until reaches desired consistency

Serve over rice or egg noodles and enjoy!

Chicken and Cheese Crescents

Doesn't get much easier than this!!

4-5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/2 cups milk
1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat.

3. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.

4. Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.

5. Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.