My new favorite salad dressing..

Kraft Cesar Vinegarette...YUM! You should try it.

Chicken Pillows

I apologize in advance, because I don't have an exact recipe for this. I'll tell you the ingredients I use and approximate proportions! I made this the other night and it all got eaten (I had 2, Trent had 6!), so you may want to double it if you have hungry people to feed. I guess it also depends on how full you stuff them... I accidentally went a little skimpy on the chicken for this last batch, but they could be more filling if you use more chicken.

1 can crescent roll dough (6-8 rolls)
4-6 chicken tenderloins
cream cheese
texjoy
onion flakes
swiss cheese (1/2 slice per roll)

Boil chicken until cooked. Drain water and shred chicken with forks. Mix in a couple of spoonfuls of cream cheese (I usually put the pan back on the burner, even thought it's turned off to let the heat melt the cream cheese so it's easier to mix). Add some Texjoy and onion flakes to taste. Next, open your crescent rolls. To assemble, lay a triangle of dough flat in your pan, place 1/2 slice of swiss cheese on the fat end of the triangle, and then top that with a scoop of chicken mixture. Now wrap the skinny end of the triangle around, so the dough is covering the chicken, and press the other two corners up on top also. Bake according to the directions for the crescent rolls.

I just had an idea! These could make cute party food if you cut each roll in half before assembling them!

Black Bean Salad

Everybody but Joshua loves it!

1 can of drained and rinsed black beans
1 can of corn
1/2 diced green bell pepper
1/2 diced red pepper
1/2 cup your favorite dressing (vingarette is best)

Mix all together. Add cilantro if you like it. Chill until cold. Serve with salsa, sour cream, cheese, lettuce (we like spinach) and tortilla chips. Yum!

White Bread for a Bread Maker

2 Lb. Loaf

1 and 1/2 cups water
2 teaspoons margarine or butter softened
4 cups bread flour (or flour that says better for bread)
1/4 cup sugar
2 teaspoons salt
2 and 1/4 teaspoons yeast

Put it all in the bread maker in the order it's listed and start it in the sweet bread cycle. I t bakes it a little shorter time and this is a sweet bread recipe a little modified so it raises up better and doesn't get too crusty. I hope it works . This is the recipe I used when Ben was a Deacon and had to bring the bread every week. I just threw it all in on Saturday night and sliced it and sent it with him on Sunday morning.

Cafe Rio Pork and Salad Dressing

This is tasty! I like to eat it as a salad like they serve it at Cafe Rio. I just layer a tortilla, rice, black beans, pork, cheese, lettuce, tomato or pico de gallo, and the dressing. Or you can make it into a burrito with black beans and rice. Also tasty made into quesadillas with cheese and dipped in the dressing. Trent also has eaten it made into a taco with some rice, cheese, and spinach. Basically you can eat it any way you want, and it's delicious all around.

Cafe Rio Pork

Ingredients
3-4 lb. pork sirloin roast
1 c. Pace picante sauce
1 1/3 c. brown sugar
1 c. 7-up

Directions
Place roast in crock pot. Mix salsa, brown sugar, and 7-up together. Pour over roast. Cook on low all day (8-10 hours). Shred with forks before serving.

Cafe Rio Salad Dressing

Ingredients
1 1/3 c. sour cream
3/4 c. mayo
1 bunch of cilantro
4 Tbs. salsa verde
1 pkg. ranch dressing mix
2 cloves garlic
1/8 tsp. Tabasco sauce
Juice of 1 lime

Directions
Mix all ingredients together in the blender. (I like to save some of the cilantro and mix it in with the lettuce for the salad).

WELCOME!

Caroline and I were just talking today and had a few recipes we wanted to exchange. She said "put this one on your blog" and I said "okay, put that one on your blog"... Then I thought, some people have blogs dedicated just to that--recipe swapping, so we should too! So here it is!

You're invited to post your yummy recipes on here too, so we can all enjoy them! This will be fun!