Roberta's Rolls

Thanks to my friend Jody of Something Good for writing this all down for me :-). Roberta is my mother and she makes the best rolls. Due to my kiddo's egg allergies, it may be a while before I make these (like when I'm totally bored and have nothing else to do OR he's on his mission or something). Anyhow, I had to copy Jody's post to put in my blog for posterity. The photo is from Jody :-). Thanks, again, Jody!

INGREDIENTS:
1/2 cup really warm water
1 Tb sugar
2 Tb active dry yeast

Mix this together in small bowl--set aside for at least 5 min. or until nice and foamy.

2 cups scalded milk
1 cube butter-cut into pieces
1/2 cup
3 beaten eggs
2 tsp salt
7 1/4 cups flour (give or take)

In microwave scald milk for 3 to 5 min. Pour hot milk in your mixer attached with dough hook and add cut up butter. Allow butter to melt. Add beaten eggs and 2 cups flour, mix then add yeast mixture scraping the sides. Add 1 cup flour and salt mix, then gradually add additional flour. Total cups of flour about 7 1/2 cups. Beat until well incorporated. The dough will be pretty sticky. That's normal. If it looks a too soupy, sticky you can add no more than 1/2 cup to 1 cup more flour especially if you live in an area with high humidity.

Remove dough and place in a large well oiled bowl, cover and let rise 2 hours. If you have the time, you can add an extra hour.

Punch down dough and dump onto lightly floured counter. Prepare into desired roll shape. Lightly dust with flour when needed. Be careful not to add to much flour or your rolls won't turn out as light and fluffy as they should be.

Let rolls rise on pans until double in size. A good hour.

Bake at 420 degrees for 7-9 minutes. Or until they are nice and brown on top. The most important step is to brush each roll with melted butter after they are baked. Don't hold back!*

Michelle's Imitation Bajio Sweet Rice

I served this with Michelle's enchiladas—it was heaven. I love this rice!

INGREDIENTS:
1 tablespoon cooking oil (not olive oil)
1/2 white onion, chopped
1/2 bunch fresh cilantro, chopped-no big stems
1 and 1/3 cup white rice
1/4 cup sugar
3 cups chicken broth

DIRECTIONS:

1. Add oil to large skillet and warm on medium high.
2. Saute onion until translucent
3. Add cilantro. Saute a minute more.
4. Add rice cooking till light brown but not burned.
5. In a separate pot, take the chicken broth and add sugar, stirring and warming until the sugar dissolves.
6. Stir broth sugar mixture into the rice. Bring to a boil. Cover and reduce heat to medium-low for 25-35 minutes.
7. Fluff with a fork before serving.

Michelle's "Not Your Mother's" Enchiladas

Hands down, this is the best enchilada recipe I've ever had. It's my new favorite recipe. If you like sweet and spicy, you'll love these. Thank you Michelle, for sharing!

INGREDIENTS:

CHICKEN MARINADE
2-3 boneless skinless breasts, cooked and shredded (I cooked mine in 6 cups of water, with 1 chopped onion and 4-6 cloves of garlic, 1 and 1/2 teaspoons of salt, and 1/4 teaspoons fresh ground pepper. After the water came to a boil, I covered the pot and let it simmer on medium-low for 1-2 hours until it was tender. Then, I drained the chicken and when it was cool enough to handle, I shredded it. I did this the night before, and stuck it in the fridge sitting in some of the juices in a covered container.)
6 tablespoons of honey
5 tablespoons fresh lime juice (roughly the juice of 2 large limes or 3 small limes)
1 tablespoon chili powder
1 teaspoon garlic powder

REMAINING INGREDIENTS
flour tortillas (I used the taco size)
2 lbs mexican blend shredded cheese (I used a combination of shredded Monterey Jack and Cheddar cheese)
1 lg can green chili enchilada sauce
1 cup sour cream
1/2 cup whole milk or heavy cream

DIRECTIONS:

1. Combine chicken marinade ingredients, place in a ziploc bag or covered container and let marinade for 1/2 hour to 3 hours (but at least 1/2 hour).
2. In a small saucepan, whisk together green chili enchilada sauce with sour cream and milk/heavy cream on medium. Stir until combined. Remove from heat.
   
3. Pour 1/2 cup sauce in bottom of pan
4. Warm flour tortillas 6 at a time in damp paper towels in your microwave for 45 seconds. This makes them easier to roll.
   
5. Place cheese, chicken and sauce in each tortilla. Roll tightly and place seam side down in 9X13 casserole dish (this may fill another 9X9 pan-it makes a lot). Fill your pan(s) then pour remaining sauce (reserving some to serve on the side later) over the enchiladas. Place remaining cheese on top.
6. Bake on 350 for 25 minutes.
7. Serve with sweet rice.
   

Lazy Lasagna

This post is for my most favorite and faithful follower, my husband, Devlin. When I asked him what he wanted to eat while I was visiting my sister, he answered Lazy Lasagna! Of course he would pick a dairy infested meal when our allergic son was vacationing with me :-). Enjoy every minute of it babe!

INGREDIENTS:
1 lb rigatoni noodles

1 garlic clove
1/2 cup minced onion
1 lb hamburger or sausage

1 can spaghetti sauce (can add 3 Tbsp sugar if desired)
1 cup sour cream
1 cup cottage cheese
2 1/2 cups grated cheddar cheese (set aside 1/2 cup) I usually grate more! I like a lot of cheese!
1/2 cup parmesan cheese

DIRECTIONS:

1. Cook noodles, set aside
   
2. In a large skillet, cook hamburger with garlic and onion. Season with salt, pepper, and a generous amount of Italian seasoning
3. Add sauce, sour cream, and cottage cheese.
   
4. Pour meat sauce, and remaining ingredients (except 1/2 cup cheddar cheese) in a large bowl. Mix ingredients with a large spatula or wooden spoon until combined
   
5. Spread into a 9X13 casserole dish
6. Sprinkle remaining cheese on top
7. Bake uncovered at 350 for 1/2 hour or until bubbly
   

Whole Wheat Bread by Maxine Meyers

I got this recipe from my sister-in-law, Angela. In Maxine's words, "This is the lightest 100% whole wheat bread anywhere! Nobody believes it when I tell them it is made from 100% whole wheat. The secret is the three risings. I have had people tell me that they did not like whole wheat at all but after trying this recipe want nothing else. Don't let the three risings scare you. This bread is so easy because you can start it and walk away, come back and walk away. Your family will love homemade bread not just when it comes hot out of the oven but for days on end."

To start...

* 3 Tablespoons yeast
* 4 cups warm water
* 4 cups whole wheat flour

Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.

Add...

* 1/2 cup butter or vegetable oil
* 2/3 cup honey or molasses
* 3 teaspoons salt
* 6-8 cup whole wheat flour

Mix this together and knead for 15 -20 minutes if kneading by hand. Place in oiled bowl, cover and let rise again until double. (About 30 minutes) Punch down and shape in pans. Cover and let rise again until double. (20-30 minutes). Bake at 350 degrees for 30 minutes. Oil top of bread for a nice shiny crust. Recipe makes 4 loaves.

*If I have any left over cooked cereal, I add it and the bread even gets better! About a cup to the recipe.

This is absolutely the best and lightest whole wheat bread that I have ever tasted and people who don't even like whole wheat will ask for the recipe. It will keep moist for days and makes great french toast.

Cheree's Pasta Salad

I made this pasta salad up since most boxed pasta salads have some trace of egg or milk. Not only do they not work for my son because of his allergies, but they're usually severely overpriced. You can't really mess this pasta salad up. Feel free to add the vegetables you enjoy the most. However, I'd at least stick with the tomatoes, cucumbers, and olives. Whenever I make this at our house it's gone pretty fast!

NOTE FOR EGG ALLERGIES: If you're looking for egg-free pasta, I usually purchase mine at Costco.

INGREDIENTS:
1 packet Good Season's Italian Dressing, prepared (I use olive oil and red wine vinegar)
1 lb cooked pasta (your favorite kind, I've used rotini and radiatori) drained (you can rinse it or not, I've done it both ways and it doesn't really matter)
4 Roma tomatoes, chopped
1 bunch radishes, chopped
4 green onions, chopped
1 can sliced olives, drained
1 large cucumber, deseeded and chopped
1/2 bag matchstick carrots
1/2 cup-1 cup chopped broccoli (optional)
1 can artichokes, chopped (optional)
parmesan cheese (optional)

DIRECTIONS:

1. Mix cooked pasta with prepared Good Season's Italian Dressing
2. Cover and let sit overnight
3. Add vegetables
4. Top with Parmesan cheese

NOTE: If you're looking to make this into a lunch, add some cooked chicken or kidney beans.

Cheree's Southwest Go Back for Seconds Salad

Yesterday I attended a Pampered Chef party. We had a fantastic salad. Unfortunately, the hostess didn't have recipes printed off for us to take away. It had a wonderful dressing which she shared the ingredients to. I never got the proportions so, I made this salad up today and "tried" to recreate yesterday's dressing for the salad to take to my Mom's house for dinner and was ecstatic about the outcome. I hope you enjoy it as much as I did! We ate this with my Mom's grilled chicken which she marianates in Good Season's Italian Salad dressing. If you're not having chicken on the side, chopped grilled chicken is a great addtion to the salad!

DRESSING INGREDIENTS:

1/4 cup distilled white vinegar
3 tablespoons water
1 packet Lipton Onion Soup Mix
1 clove garlic, minced
1/2 vegetable oil

DRESSING DIRECTIONS:

1. Mix vinegar, water, soup mix, and garlic vigorously with a wire whisk.
   
2. Add the vegetable oil.
3. Mix again.
4. Store chilled for up to 3 weeks.
5. Makes approximately 1 cup of dressing

---

SALAD INGREDIENTS:

1 avocado, chopped
1 green pepper, chopped
2-4 Roma tomatoes, chopped
1 can black beans, rinsed, drained, and patted dry with a paper towel
1-2 hearts romaine lettuce, chopped, rinsed, and dried (I used 2 hearts)

SALAD DIRECTIONS:

1. Toss all the ingredients.
2. Drizzle desired amount of dressing over salad (I used about 1/3 cup) and toss again.
3. Serve immediately.

Good Seasons Italian Salad Dressing Mix

I found this on Recipezaar. "Save money on groceries. When added to vinegar, water, and oil, you get one of the best-tasting homemade instant salad dressings. The dry pectin can be found near the canning supplies in your supermarket."

INGREDIENTS

1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon mccormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt or salt substitute
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
1 pinch ground oregano

To make dressing:

1/4 cup vinegar
3 tablespoons water
1/2 cup oil

DIRECTIONS:

1. Place the carrot and bell pepper on a baking pan in an oven set on 250°F for 45 to 60 minutes, or until all of the small pieces are completely dry, but not browned.
2. Combine the dried carrot and bell pepper with the other ingredients in a small bowl.
3. The mix can be stored in a sealed container indefinitely until needed.
4. When ready to use, pour ¼ cup of vinegar into a cruet or jar.
5. Add 3 tablespoons of water, then add the dressing mix.
6. Seal and shake vigorously.
7. Add ½ cup of oil and shake until well blended.
   

Copycat Lipton's Onion Soup Mix

INGREDIENTS:

3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar

DIRECTIONS:

1. Combine all ingredients and store in an airtight container.
2. About 5 tablespoons of mix are equal to 1 1¼-ounce package.
3. To make onion dip: Mix 5 tablespoons with one pint of sour cream.
   

Yields 19 tablespoons, approximately

Chicken Almond Pita Sandwiches

The Saturday before Mother's Day, me and my siblings make a lunch for my Mom. It's a time when we are able to sit down without our spouses or kids and reminisce about old times. This has been a requested main dish year after year.

INGREDIENTS:
1 8-ounce pkg cream cheese, softened
1/2 cup mayonnaise
3 tablespoons milk
1 teaspoon lemon juice
3 cups chicken, cooked and diced
1/3 cup red pepper, chopped
1/3 cup green pepper, chopped
3 tablespoons green onion, chopped
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup slivered almonds
4 large pieces pita bread, halved
alfalfa sprouts

DIRECTIONS:

1. In a mixing bowl, beat cream cheese, mayonnaise, milk and lemon juice until smooth. Stir in cooked chicken, red and green peppers, green onion, mustard, salt, and pepper. Refrigerate.
2. Just before serving, stir in almonds. Spoon about 1/2 to 3/4 cup filling into each pita half. Top with sprouts, if desired. Makes 4 servings.
   

Easy Roasted Potatoes

I got this recipe out of a Better Homes and Gardens Cook Book. It's great as a side dish for a dinner or for a hearty breakfast with eggs and sausage.

INGREDIENTS:
3 medium potatoes (1 pound), cut into eighths (red or russet work fine)
2 tablespoons olive oil or butter or margarine, melted
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/8 teaspoon paprika

DIRECTIONS:

1. Place potatoes in a greased 9X9X2-inch baking pan.
   
2. Combine oil, onion powder, garlic salt, pepper, and paprika; drizzle over potatoes, tossing ot coat.
3. Bake in a 325 degree oven for 45 minutes. Stir potatoes; bake 10 to 20 minutes more or until potatoes are tender and brown on the edges.

NOTE: To speed cooking time, roast potatoes in a 450 degree oven about 25 minutes, stirring occasionally.

Amber's Caramel Popcorn

I'm not a fan of crunchy caramel popcorn. This recipe is soft and chewy!! It keeps well in a covered container for a couple of days and stays chewy. It's so simple and easy, it's going to be difficult for me to NOT make this every day. Thanks for the scrumptious recipe, Amber!

My kids now affectionately call this "sticky popcorn."

INGREDIENTS:
1 cup butter or margarine
1 cup packed brown sugar
1/2 pkg marshmallows
6 quarts popped popcorn

DIRECTIONS:

1. Melt butter and brown sugar in a saucepan over medium low heat.
   
2. Add marshmallows, stirring constantly until melted through. Do not boil.
   
3. Pour mixture in layers over popped corn. Use a large wooden spoon to coat evenly.
   

Michelle's Brownie Trifle

This is by far one of my favorite desserts. I'm a sucker for brownies and toffee. The combination will leave you wanting for more. Thanks, Michelle for another great recipe!

INGREDIENTS:
1, 9X13 pan of brownies, cut into bite size pieces
1 made up box of chocolate pudding (1 large box or 2 small boxes)
1 large container of Cool Whip
1 pkg bits o' brickle (or 10 oz. crushed toffee bar such as Skor or Heath)

DIRECTIONS:

1. In a trifle bowl layer 1/2 brownies, then 1/2 of the pudding, then 1/2 of the Cool Whip, then 1/2 of the toffee.
2. Repeat layers. If desired rearrange the layers to end with Cool Whip on top, then complete with chocolate shavings.
   

Kip's Banana Chocolate Chip Cookies

I got this recipe from my my friend Kip. In his words: "It's kind of a nice variation on your standard chocolate chip cookie. It's a soft cookie rather than a crispy one. And I like the somewhat subtle banana flavoring. By the way, I don't usually make the frosting for these cookies. They are good enough by themselves. But if you think they need some extra sweetness, go ahead. Of course, I like to tell myself that because there is banana in these cookies, they must be healthy."

INGREDIENTS:
1 cup sugar
2/3 cup shortening (Crisco butter flavor is my favorite)
2 eggs (can use Ener-G egg replacer)
1 teaspoon vanilla
1 cup mashed bananas (2 or 3 medium very ripe bananas)
2 ½ cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 package (6-oz) chocolate chips

DIRECTIONS:

1. Beat together sugar and shortening until fluffy.
   
2. Blend in eggs and vanilla, mixing well.
   
3. Add mashed bananas alternately with mixture of flour, baking powder, salt, and baking soda; mix well.
   
4. Stir in chocolate chips.
   
5. Drop by rounded teaspoons onto lightly greased baking sheet. Bake at 350 degrees. for about 10 minutes. Cool on rack.
   
6. Makes 3-4 dozen soft cookies. If desired, top with frosting.
   

Frosting:

1 stick butter or margarine, softened
1 package. confectioner’s sugar (4 cups)
Dash of salt
Milk (may use goat milk)
1 teaspoon vanilla

Beat butter, sugar, and salt until thoroughly blended. Add milk (about 1/4 cup) and vanilla. Add more milk as needed.

Almond Butter Frosting

This is my favorite frosting for cut-out cookies!

INGREDIENTS:
6 tablespoons butter or margarine, at room temperature
4 1/2 cups sifted powdered sugar (about 1 pound)
1/4 cup milk (goat milk works great if you're allergic to cow's milk)
1 1/2 teaspoons vanilla
1/2 - 2 teaspoons imitation almond extract (do it to taste!)
Milk
Food coloring (optional)

DIRECTIONS:

1. Beat butter in a large bowl until smooth. Add 1 cup of powdered sugar, beat well. Add the milk, vanilla, and almond extract.
2. Gradually add remaining powdered sugar. Add milk to desired spreading consistency. Add food coloring.
   

NOTE: This will frost a 9X13" cake. Double the recipe to frost two 8- or 9-inch cakes.

Baked Seasoned Chicken

This is my "go-to" lazy recipe. It takes almost zero preparation, and tastes delicious!

INGREDIENTS:
Frozen chicken tender's or breasts
Olive Oil
Onion Salt
Garlic Powder
Marjoram
Paprika
Thyme

DIRECTIONS:

1. Preheat oven to 375
2. Place chicken in casserole dish
3. Drizzle olive oil over chicken
4. Sprinkle chicken with seasonings
5. Bake uncovered for 20-40 minutes or until done.
   

Basil Rice

INGREDIENTS:
2 cups chicken broth
1 tablespoon butter or margarine
1 cup long-grain white rice
1 and 1/2 teaspoons dried basil
3/4 teaspoons lemon pepper
1/2 teaspoon onion salt

DIRECTIONS:

1. Place chicken broth and butter in a stock pot.
2. Cover and bring to a boil.
3. Add rice and reduce heat to low. Cook covered for 20 minutes.
4. Stir in seasonings and serve.
   

Pizza Dough

A number of pizza dough recipe's I've seen require "rising" time. When I want to make pizza, I want it to be just as fast as ordering it. This recipe works with whatever "rising" time you give it, 5 minutes, 20 minutes, 30--whatever!

INGREDIENTS:
1 cup warm water
1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
2 teaspoon olive oil
2 1/2 cups flour

DIRECTIONS:

1. Mix water, sugar and yeast together. Let sit 5 minutes until frothy.
2. Add 1 cup of flour. Mix well with a wire whisk. Add salt and oil. Stir well.
3. Add remaining flour and stir with a wooden spoon.
4. Knead a few minutes. Cover and set aside until ready to add toppings (at least 5 minutes).
5. With a rolling pin, make a 16" circle. Place on pizza stone and fold and flute edges.
   
6. Layer sauce (we use 1/2 can Hunt's traditional spaghetti sauce sprinkled with dried basil, garlic powder and onion salt), cheese, and toppings, more cheese, etc.
7. Place in a preheated 425 oven for 20 minutes or until cheese is golden and bubbly.
   

Beef and Potato Burritos

This is adapted from Martha Stewart's Every Day Food magazine. Basically I've eliminated the jalapeno. My husband can't tolerate the heat. You can find the original recipe here.

Serves 4
INGREDIENTS:
1 large baking potato (You can also use dehydrated potatoes here. Just rehydrate beforehand and follow the same instructions)
2 tablespoons vegetable oil, such as safflower
3/4 pound ground beef
1 onion, chopped
1 can (14 ounces) chopped tomatoes with juice
1 1/2 teaspoons ground cumin
2 teaspoons paprika
Coarse salt
4 flour tortillas (10-inch)
1/4 cup sour cream
1/2 head iceberg lettuce, shredded
1/4 cup grated Monterey Jack
1/4 cup fresh cilantro (optional)
1 lime, plus wedges for garnish

DIRECTIONS:

1. Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
2. Add beef and onion; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
3. Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
4. Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

Focaccia

This recipe is adapted from "No Need to Knead," by Suzanne Dunaway. It's a staple at my friend Aundrea's house and has quickly become a staple in mine.

INGREDIENTS: 

2 cups warm water (16 oz at 110 degrees)

1 tablespoon sugar 

2 tsp yeast 

2 tsp salt 

4 cups flour (480 grams)

I highly recommend weighing your flour

Olive oil 

Course kosher salt 

Dried or fresh rosemary

Sometimes I have guests so I make a slightly larger loaf but in the same pan. Here's the measurements If you need a little extra but don't want to make 2 loaves. The instructions are the same, just watch the timing, it may need a few more minutes.

LARGER LOAF MEASUREMENTS

2 1/2 cups warm water (20 oz at 110 degrees)

1 tablespoon + 3/4 teaspoon sugar

2 1/2 tsp yeast 

2 1/2 tsp salt 

5 cups flour (600 grams)

I highly recommend weighing your flour

Olive oil 

Course kosher salt 

Dried or fresh rosemary

DIRECTIONS:

1. Place water and sugar in a large bowl. Stir until sugar dissolves. Sprinkle 2 tsp yeast over top.
2. After it becomes foamy (about 5-10 minutes) stir in 2 cups of flour with a wire whisk until smooth. Add 2 teaspoons salt. Mix until combined.
3. Stir in remaining 2 cups of flour with a wooden spoon or dough whisk. Stir for about two minutes or until it makes a loose ball. As you stir, scrape the edges of the bowl so no dry spots remain. The dough will be very sticky and wet.
4. Cover the bowl with plastic wrap and let rise for 50-60 minutes.
5. When the dough has about 15 minutes left to rise, preheat your oven to 500.
6. After the dough is done rising, generously drizzle olive oil over a stoneware baking dish (I use the large stoneware bar pan from Pampered Chef) and brush evenly with a pastry brush to coat.
7. Scrape the dough from the bowl onto the baking dish with a rubber scraper.
8. Generously drizzle olive oil over the dough. Oil your hands, then spread the dough evenly on the dish. Making claws of your hands, tear holes in the dough all over.
9. Sprinkle 1 teaspoon course salt evenly over the dough. Sprinkle dried rosemary over the top of the dough if desired.
10. When ready to bake, adjust the oven temperature to 485 and immediately put the prepared dough in the pan on the center rack for 15 minutes. (You really want the oven to preheat to 500 degrees before lowering it to 485 so the oven doesn't lose too much heat when you put the dough in.)
11. Let the bread sit in the stoneware for 5-10 minutes to cool before removing from the pan. You want the bread to soak up all of the remaining olive oil as it cools. 
12. Remove bread from the pan and place on a cutting board. Slice with an electric knife and serve warm. 
13. The bread will keep in a sealed plastic bag for 1-2 days.

5 Can Soup

INGREDIENTS:
1 can diced stewed tomatoes
1 can sliced potatoes
1 can carrots or Veg-All
1 can green beans
1 can creamed corn or corn
1 lb. cooked ground hamburger, or 1 can cooked beef OR 2 cups shredded chicken or 1 can cooked chicken
2-4 cups beef broth OR 2-4 cups chicken broth
Seasonings as desired (salt, pepper, bay leaf, onion powder, garlic powder, etc.)

DIRECTIONS:

1. Drain water from canned vegetables except tomatoes
2. Mix all ingredients in a large stock pot.
3. Heat and simmer for 30 minutes
4. Serve.
   

Mom's Ranch Dressing

INGREDIENTS:
1 cup buttermilk
1 cup mayo (Best Food's brand)
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. accent
1/4 tsp. salt
1/8 tsp. pepper

DIRECTIONS:

1. Place all ingredents in a large bowl or pitcher.
2. Using a wire whisk, stir until smooth.
   

"Cafe Rio" Tomatillo Dressing

I've seen numerous knock off recipes for this using store bought ranch dressing. I tried it and wasn't a fan. I decided to substitute my Mother's homemade ranch in place of the store bought and loved the result. I hope you do too.

INGREDIENTS:
1 jalapeno pepper-keep the seeds if you like it spicy (or 1/8- 1/4 tsp cayenne pepper)
2 medium tomatillo's, husked and cut into bite size pieces
1/2 bunch of fresh cilantro
juice from one lime
1 cup buttermilk
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp accent
1/4 tsp salt
1/8 tsp pepper

1 cup mayo (Best Food's brand)

DIRECTIONS:

1. Place all ingredients in a blender except the mayo. Blend until just combined.
2. Pour into a large bowl or pitcher. Using a wire whisk, stir in the mayo until smooth.
3. Enjoy!