O'Henry Bars (The Hall way)

1 cup Peanut Butter
1 cup of Karo Syrup
1/2 cup White sugar
1/2 cup brown sugar

Melt in microwave (4 minutes) then add

5 cups Rice Crispies (maybe more or add some quick oats)

Mix well and then press into 13x9 pan.

Bake in oven at 350 for 10 minutes.

Meanwhile, melt and stir together

1 cup of semi sweet chocolate chips
1 cup butterscotch chips
1/4 cup peanut butter

Cool rice crispie mixture slightly then spread chocolate on top.

Cut into squares, then place in fridge and cool completely.

Mexican Chicken

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours:

I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.

I serve this over rice. The rice soaks up some of the soupy-ness.

It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

And, you could use pinto beans instead of black beans.
Make a tostada or a rice bowl.
It's also soooo yummy on top of a baked potato!

So many options!
Whatever floats your boat!

Ramen Noodle Stir Fry

I know there are recipes out there, but this is how I make it and we love it.

2 pkgs of Oriental flavored Ramen Noodles
1 clove garlic
1 tsp olive oil
1 pkg of frozen stir fry veggies
1 can of Chicken.
Soy Sauce

Boil enough water for noodles then stick noodles in and turn off heat. (save flavor packets)
In a stir fry pan, heat canned chicken with garlic and olive oil and 1 of the flavor packets. When chicken is browned, add frozen veggies and a little water and a little soy sauce.  Cook on med-low until veggies are warmed.  Add slightly cooked noodles and the other packet of flavor.

Serve!

Homemade Mac & Cheese

I had a room mate in college that made this all the time and it has been the most requested meal at our house ever since!

I don't have exact measurements, nor have I ever measured any of it so good luck!

Cook up as much elbow macaroni as you can eat in a meal.
After it has been drained,
add the following:

1 can of cream of chicken
1/2-1 cup of shredded cheese (we also like velveeta)
a little bit of milk
some seasoned salt  and crazy jane's
some pepper.

that's it!!

Sometimes I will add a little bit of white cooking wine. DON'T JUDGE!  I have been told that it brings out the cheese flavor.  It works!!  Try it :)

It's In There! Supper

2 cans cream of chicken soup
1 cup milk
1 cup diced chicken, browned  or 1-2 cans of canned chicken, browned
2 cups diced ham
1 small pkg of frozen peas
1 package of tator tots

Combine all ingredients except for tots.
Pour into 9x13 pan.
top with tots.
Bake at 425. 30-40 min. (till tots are browned)
Sprinkle cheese and let sit for 5 min. Serve.

If using for freezer meal:
Mix all ingredients of tots.  Put in freezer bag.
To cook: thaw ingredients, place in pan, cover with tots and proceed as normal.

Shepherd's Pie~ Rachel Ray's style

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1/2 cup frozen peas, a couple of handfuls
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

CrockPot: Egg Brunch Casserole

Ingredients:

6-8 strips of bacon

1 onion peeled and chopped

1 clove garlic, peeled and minced

1 red or green pepper, seeded and chopped

1 (2lb.) bag of frozen hash browns

1 1/2 cups shredded cheese

12 eggs

1 cup whole milk

1 tsp. dried dill

1/2 tsp. salt

1/2 tsp. pepper

Directions:

Spray crock pot with non-stick cooking spray.

Cook bacon till crisp, cool, then chop into 1/2 inch

pieces, set aside. Saute onion, garlic and bell pepper

for 5 minutes. Place 1/3 of frozen hash browns in the

bottom of crock pot. Add 1/3 bacon, and 1/3 onion, 

garlic, pepper mixture and 1/3 cheese. Repeat layers,

ending with cheese.

In a large bowl mix eggs, milk, dill, salt & pepper.

Pour over ingredients in crock pot, cover and turn

on low. Cook for 8-10 hours.

When done, thermometer in center should read 160 

degrees F. Yield: 8-10 Servings.

Butter Crunch Toffee

2 cups (170 grams) sliced or slivered almonds

1 1/4 cups (270 grams) firmly packed light brown sugar

2 TBS water

1/2 cup (113 grams) unsalted butter, cut into pieces

1 tablespoon light corn syrup (golden syrup)

1 teaspoon pure vanilla extract

1/4 teaspoon baking soda

Topping:

6 ounces (170 grams) semi sweet chocolate chips coarsely chopped

Directions: 

Preheat oven to 350 degrees F (177 degrees C). Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant. Set aside to cool.

Once the nuts have cooled to room temperature, place in a food processor, fitted with a metal blade, and pulse the almonds until they are finely chopped. Sprinkle half of the nuts in an 8 by 10 inch (20 x 25 cm) rectangle on a buttered or oiled baking sheet. Place the baking sheet on a cooling rack.

In a medium-sized, heavy bottomed saucepan (10 cup) (2.4 liter) combine the brown sugar, water, butter, and corn syrup. Have the baking soda and vanilla extract ready. Bring the sugar mixture to a boil, stirring to dissolve the sugar. Then cover the pan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid after one minute. Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan, and cook, without stirring, until the mixture reaches 285 degrees F (140 degrees C) (soft-crack stage) on a candy thermometer. Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F (145 degrees C). Add the baking soda and vanilla extract and stir to combine.

Immediately pour this mixture evenly over the nuts on your baking sheet. Then place the chopped chocolate over the hot toffee. After a few minutes the chocolate will be soft enough to spread with an offset spatula (or back of a spoon) in an even layer over the toffee. Sprinkle the remaining chopped almonds over the melted chocolate. Place the pan in the refrigerator until chocolate is firm. Then cut the toffee into pieces using a sharp knife.

You can store the toffee, in an airtight container at room temperature, or in the refrigerator, for about 10 days.

Makes one pound (450 grams). Preparation time 30 minutes

Best Banana Bread EVER!

Derived from All Recipes, but I made it even better!

Ingredients

1. 2 eggs, beaten
2. 1/3 cup buttermilk or yogurt
3. 1/2 cup vegetable oil or apple sauce
4. 1 cup mashed bananas
5. 1 cup white sugar
6. 1/2 cup brown sugar
7. 1 3/4 cups all-purpose flour
8. 1 teaspoon baking soda
9. 1/2 teaspoon salt
10. 1/4 teaspoon cinnamon
11. 1/2 cup chopped pecans (optional)

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
2. Blend together the eggs, buttermilk, oil and bananas.
3. Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
4. Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

Tips

Butter pans and sprinkle with sugar to get a crispy shell and moist bread inside.

Also sprinkle a mixture of sugar, cinnamon, nutmeg, and finely chopped nuts on top of your dough before baking.

Frosting for top:

Take 4 oz. of room temp cream cheese, beat it together with 3T milk until smooth. Add 1 cup of powdered sugar and 1/2 t. vanilla and mix until incorporated. Drizzle this over your banana bread when it's done, take a bite and you will swear you've died and gone to heaven.

Chocolate Peppermint Crunch (Christmas)

Chocolate-Peppermint Crunch

It doesn't get much easier than this minty holiday-square recipe from TV chef Nikki Elkins, which takes just minutes to prepare. ~Martha Stewart

1. Yield
   Makes 28 squares

Ingredients

1. 14 chocolate graham crackers
2. 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3. 3/4 cup light brown sugar
4. 1/4 teaspoon coarse salt
5. 30 milk chocolate peppermint-bark squares (12.45 ounces total), chopped

Directions

1. Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers, sugared-side down, in a single layer on baking sheet with edges touching; set aside.
2. Place butter, sugar, and salt in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and cook at a rapid simmer until mixture reduces and is bubbly and syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.
3. Transfer to oven and bake until bubbling, about 8 minutes. Remove from oven, let cool 3 to 4 minutes, and sprinkle with chopped chocolate. Let cool completely; refrigerate briefly if necessary to set chocolate. Break into pieces and serve.

Cook's Note

Peppermint crunch may be stored in an airtight container for up to 5 days.

Hawaiian Haystacks

*If you have your chicken pre-canned an easy meal becomes a cinch, perfect for busy mamas!

Chicken Gravy:

1lb, 1 Pint with broth, or 2 Cups Chopped Chicken

2-10.75oz Cans Cream of Chicken Soup

1 Cup Sour Cream

2 Cups Milk

Dash of Garlic Powder if desired

Dash of Pepper if desired

If using uncooked chicken, combine the chicken, cream of chicken soup, milk, sour cream and spices. Cook until chicken is tender and the sauce screams, "Irresistable" when you open the lid for a peek. If you are using canned chicken it is even more simple; toss it all in a pot and heat it until it is bubbly good.

Cook enough rice for your family.

When cooking white rice, remember the 1+2=3 rule. One cup of rice plus two cups of water equals three cups of rice. I plan on 1-1 1/2 cups of cooked rice for each family member.

While the rice is cooking, shred the cheese and set out your choice of toppings smorgasbordstyle. When the rice is done allow each family member to build their own Haystack. Rice, gravy, and then toppings...lots of toppings!

Shredded Cheese

Pineapple

Mandarin Oranges

Olives

Celery

Onions

Chopped Tomatoes

Peas

Nuts

Chow Mein Noodles

Shredded  Coconut

Sunflower Seeds

Raisins

DON'T BE A CHICKEN, PILE IT ON!

thanks from  http://kneadfulthingsnow.com/hawaiianhaystacks.aspx

I like to make a double batch on the sauce and then freeze it for next time!

Amber's Potato Salad

Yes, it's MY recipe. I took enough from different recipes and changed enough ingredients that I am completely safe claiming this one! Adam is taking the youth on an overnight boating trip and needed things that would travel well in a boat and serve really easy. What better than hot dogs and potato salad, right??

Note: Do not overmix, potatoes will turn to mush. It tastes a lot better the next day after the spices have had time to marinate.

Here it is:

8 medium red potatoes, cooked and diced

1 1/2 cups mayo

2 TBS cider vinegar

2 TBS sugar (I was wishing I wouldn't have put quite this much, I don't like things sweet)

1 TBS yellow mustard

1 tsp sea salt

2 tsp garlic salt

1/2 tsp pepper

1 tsp chives

1 tsp dill weed

2 TBS bacon bits

2 celery ribs, chopped finely

1/2 cup red onion, chopped finely

3 hard boiled eggs. diced small

paprika

1. Place diced, cooked potatoes in a lage bowl.

2 Mix mayo, vinegar, mustard, salt, garlic, pepper, chives, and dill in a seperate bowl.

3. Add the mayo mixture to the large bowl of potatoes.

4. Add celery and onions, then mix well.

5. Stir in diced eggs.

6. Sprinkle paprika on top before serving.

Cafe Rio Pork Salad - AWESOME!!

From the kitchen of: Serves:Rating:

6 large Tortillas (click HERE)

Shredded cheese, Mexican blend

Cafe Rio Rice (click HERE)

Cafe Rio Black Beans (click HERE)

Cafe Rio Sweet Pork (click HERE)

Lettuce (NOT iceberg, use leafy green or Romaine)

Diced tomato, onion, and cilantro (pico de gallo)

Guacamole (click HERE)

Sour cream

Tortilla Strips (click HERE)

Cotija cheese, crumbled (or you can use Parmesan)

Cafe Rio Cilantro Ranch (click HERE)

OR ***NEW*** Cilantro Lime Vinaigrette (click HERE)

Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)

(scroll down to see the rice, beans, pork, and ranch recipes all together...)

SWEET PORK:

2 pounds pork (we like to use boneless pork ribs)

3 cans Coke (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can diced green chilies

3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)

1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 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 shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

CILANTRO-LIME RICE:

1 c. uncooked rice

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz) chicken broth

1 cup water

1 Tbsp. freshly squeezed lime juice

2 tsp. sugar

3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS:

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

CILANTRO RANCH:

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)

1 c. mayonnaise

1 c. buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

1 clove garlic

juice of 1 lime

1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

Tator Tot Casserole

From the kitchen of: Lisa Richardson

1 can cheddar soup

1 can cream of mushroom soup

1 can green beans

1 lb ground hamburger, browned

Bag of tator tots

Mix all together except tots. Place tots on top. Cook as to the directions on tots, just add 5-10 min.

Steak Fajita Marinade

From the kitchen of: Becky Flinders

1 pkt italian dressing

oil/vinegar

1/2 cup salsa

2 TBS lime juice

2 TBS worcestershire sauce

Green peppers & onions

Cut steak into strips and soak in all juices overnight.

Saute steak strips just until barely done. Remove from heat.

Saute green peppers and onions till soft. Then add steak.