1 package cream cheese
1 1/2 cups cheese (shredded)
1 T. Chives
2 tsp ranch dressing mix
3/4 c butter
1 cup light karo syrup
1 cup sugar
1 tsp vanilla
stir until boiling. pour over 12 oz chex cereal. add a can of mixed nuts and pretzels. when cooled, add plain m&m's
Take approximately 1 lb of black beans and soak them overnight. In in morning place in the crockpot. Chop one onion and place in the crockpot with the beans. Mince 2 cloves of garlic and add that to the crockpot as well. And 1 tablespoon of this:
It is basically Mexican Chicken bouillon. You can find it in the Mexican section of the grocery store. If you have regular chicken bouillon, that will work as well – just adjust quantities to match what the package says (appropriate amount to match the water you have in the crockpot)
Add about 8 cups or so of water so that water level is about 1 inch or more above the beans. No need to be exact. If they need more water while cooking add more water. Place lid on crockpot and cook on low until beans are tender. Usually about 8 hours or more.
CILANTRO-LIME RICE
1 c. uncooked rice (long-grain, white 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.
This is seriously SO good. Serve with tortillas, salad, black beans and cilantro Lime Ranch dressing...
Green Chile Chicken
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos or 4 TB salsa verde (green salsa)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1/8 tsp Tabasco sauce
Mix all but cilantro together in blender. Add Cilantro last and blend well. Refrigerate.
Place 18 Rhodes frozen dinner rolls in an ungreased, non-stick bundt pan.
sprinkle 1/2 package uncooked butterscotch (not instant) pudding mix over the rolls
sprinkle generously with cinnamon
add chopped nuts if you want
melt 1 cube butter in the microwave and combine with 1/2 c. packed brown sugar. pour evenly over the rolls.
set on the counter overnight to rise
bake at 350 for approx. 20 minutes.
Invert and enjoy!
