Good memories are always made when family and friends gather around the table for conversation and delicious food! It does in my home and I am sure it is true for you too. Do you have a great recipe that brings smiles to faces and joy to the table? Share it with us here...if you are interested please email me for the password to post here. ENJOY!

Wednesday, November 19

Cafe Rio @ home

Craig and I, LOVE Cafe Rio. The only problem is that it is expensive! So, we found some recipes for their food. We made it last night and it turned out SO GOOD! It was a lot of work though and our kitchen was a disaster after we were done. But, well worth it and it was fun. It turned out REALLY close to the original. So, I thought I would share the recipes cause I know there have to beCafe Rio fans out there.

Café Rio Dressing
1 buttermilk ranch dressing packet (make per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
1/4 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chilies—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

To Assemble: Put some black beans, Mozzarella cheese, some green enchilada sauce, the chicken, lots of juice from the chicken (from the crock pot), the rice, into a large flour tortilla. Fold up into a burrito. Sprinkle with mozzarella cheese and smother in the Cafe Rio dressing (my favorite part). Put in the oven on broil until the cheese is melted. ENJOY!

Sunday, October 12


I LOVE this recipe, some of my VERY favorite cookies....perfect for fall :) I've also discovered I really like taking pictures of food. Craig thinks I am so silly!


2 1/4 Cup flour
1 1/2 tsp. Pumpkin Spice
1 tsp. Salt
1 Cup margarine
1 Cup Sugar
1 (15 oz.) can pumpkin
2 eggs
1 tsp. vanilla
2 Cup Chocolate chips
1 tsp. baking powder
1/2 tsp baking soda

Combine flour, pumpkin spice, baking powder, baking soda, & salt together. beat butter & sugar until creamy. Beat in pumpkin eggs & vanilla. Mix in flour mixture. Stir in chocolate chips. Drop on greased cookie sheet by teaspoon. Bake @ 350 for 15-20 minutes.

Breakfast Cake

Breakfast Cake

1/2c oil

1c milk

1 1/2 c sugar

3c flour

2 eggs

4tsp Baking powder

1tsp salt

mix ingredients and pour in a greased 13x9 pan and make topping


1/2 c brown sugar

2T flour

2t Cinnamon

2T butter

pour or sprinkle over top

Bake at 350 for 25-30 min

Janna, Utah

Thursday, October 2

Banana Crumb Muffins

I made these this morning for breakfast and they are probably some of the best I have ever had...I LOVE this recipe!


1 1/2 cups all purpose flour
1 tsp. baking Soda
1 tsp. baking Powder
1/2 tsp. salt
3 bananas mashed
3/4 cup white sugar
1 egg lightly beaten
1/3 cup butter, melted

1/3 cup packed brown sugar
1/8 cup all-purpose flour
1/8 tsp. ground cinnamon
1 T. butter

1. Preheat over to 375. Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir in the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, flour and cinnamon. cut in butter until mixture resembles course cornmeal. Sprinkle topping over muffins.

4. Bake in preheated over 18-20 minutes, until toothpick comes out clean.

Sunday, August 31

Key Lime Poke Cake

This is SO YUMMY...even better after it has sat in the refrigerator over night.

1 box Betty Crocker Super moist white cake mix
1 1/4 Cups water
1 Tablespoon Vegetable oil
4 eggs

1 can (14oz) Sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color

1 container (12oz) Whipped vanilla frosting
2 teaspoons grated lime peel

Fresh strawberries
Key lime slices
Lemon leaves

1. Heat oven to 350 F for shiny metal of glass pan (or 325 F for dark or nonstick pan.) Spray bottom only of 13x9 inch pan with baking spray with flour.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes scraping bowl occasionally. Pour in pan.

3. bake 26 to 30 minutes or until toothpick comes out clean. Cool 5 minutes. With handle of wooden spoon poke holes almost to bottom of cake every 1/2 inch wiping spoon handle occasionally to reduce sticking.

4. In medium bowl stir together filling ingredients (mixture will thicken.) Pour over cake; spread evenly over surface working back and forth to fill holes. ( some filling should remain on top of cake. ) Refrigerate 1 hour.

5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. store loosely covered in refrigerator.

High altitude 3500-6500 ft Bake at 5000 F for 1-2 minutes :)

Tuesday, August 19

Sweet and Sour Pasta Salad

This is a yummy pasta salad I love to take when I am asked to bring a salad because it is refreshing and doesn't taste like your traditional pasta salad. Plus it doesn't have a bunch of oil, so it's a little better - just try and forget all the sugar that is in the dressing ;) I got this recipe from the Lion House cookbook - one of my faves.

1 16-ounce package tricolor spiral pasta
1 medium red onion, chopped
1 medium tomato, shopped
1 medium cucumber, peeled, seeded, and chopped
1 medium green pepper, chopped
2 Tbsp. fresh parsley, minced

1 and 1/2 cups sugar
1/2 cup vinegar
1 Tbsp. ground mustard
1 tsp. garlic powder
1 tsp. salt (optional)

Cook pasta according to package directions, drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper, and parsley; set aside.

In a separate saucepan, combine the sugar, vinegar, mustard, garlic powder, and salt. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over pasta salad and toss to coat. Cover and refrigerate for at least 2 hours. Makes 16 servings.

Megan, Utah

Saturday, August 16

Sweet & Sour Chicken

Again, another recipe from my friend...this is a delicious dinner and very much like the real Chinese version. It is a lot of work and can take a while to make - but soooo worth it!

3-4 boneless chicken breasts, cubed (thawed)
garlic salt
2-3 eggs, whipped in a bowl
cornstarch (you use about 1/3 of a box)
3/4 c. sugar
1/2 c. vinegar
3 TBSP. ketchup
1 TBSP. soy sauce
1/2 tsp salt
1 can pineapple chunks

[Best if you have another person to help you with this] Sprinkle chicken with garlic salt. Dip pieces in the egg, then cornstarch and brown in small amount of oil in a frying pan. Boil sugar, vinegar, ketchup, soy sauce, salt and 1/4 c. pineapple juice from the can. Place chicken pieces and pineapple chunks (drained) in a greased casserole dish. Pour sauce over and bake at 350 for 1 hour. Serve over rice. My family absolutely loves this dish! (If you try it, take a picture and send it to me so I can add it to the post.)

Kim, UT

Friday, August 15


Okay I am trying to organize this blog so that as we get more and more posts - HOPEFULLY from others out there SOON! We can have an index off to the side so you can find things faster. So, keep posting and thanks for your participation Kelley, Mom, and Cindy!

Chocolate Peanut Butter Bars

I didn't have my own picture of these delicious bars, but I found it online, so easy to make and so yummy that my only advice is to make sure you cut a square out for yourself first, before serving or you won't get any!

  • 2 1/2 cups graham cracker crumbs
  • 1 cup peanut butter
  • 1 cup butter, melted
  • 2 cups semisweet chocolate chips
  • 2 3/4 cups confectioners' sugar


  1. In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Stuffed Zucchini

4 medium zucchini

1 lb. ground meat

½ cup onion or onion salt to taste

1 egg

¾ cup spaghetti sauce

¼ to ½ cup seasoned breadcrumbs

¼ tsp. salt

¼ tsp. pepper

other seasonings to taste

1 cup shredded cheese (divided)

Cut zucchini in half lengthwise cut a thin slice off bottom so it sets flat. Scoop out pulp, leaving ¼ inch shell all the way around. Use some of the pulp in the ground meat mixture. Place shells in a greased pan. Cook meat with onion until browned, drain, stir in the remainder the ingredients all but ½ cup of cheese. Spoon into shells sprinkle with remaining cheese cover and bake at 350* for 35 to 45 minutes or until zucchini is done but not soggy.

Deb, UT

Cilantro Chicken

I don't have a picture, but I just had to share this yummy dinner recipe! It is from my friend Megan and her family recipe book - so I hope she doesn't mind. It is one of my personal favs.

2 T. lime juice
2 T. vegetable oil
1 tsp honey
4 boneless skinless chicken breasts
1 c. finely crushed tortilla chips
1 (26-oz.) jar salsa
2 T. minced fresh cilantro
1/3 c. shredded Monterey Jack cheese

In a shallow bowl, combine lime juice, honey and oil. Dip thawed chicken pieces in juice mixture then coat with tortilla chips. Place in an ungreased 11x7x2-inch pan. Bake uncovered at 350 for 25 minutes or until juiced run clear. Combine salsa and cilantro; pour over chicken. Sprinkle with cheese. Bake another 5-7 minutes or longer till cheese it melted.

Tip: I flatten the chicken breasts down a little, not thin flat, but just not as thick. Cooking seems faster and then you get more of the yummy stuff on top with every bite!

Great served with corn and Mexican rice.

Kim, UT

Saturday, August 9

Maple-Garlic Marinated Pork Tenderloin

This is what we had for dinner last night. Sorry for the blurry photo. Crappy camera. You get the idea though. I got this recipe from Click here for the recipe.
I followed it exactly...letting it marinate 24 hours. I did not, however, baste it while it cooked on the grill. We put pineapple and mushrooms on the kebabs but you could use whatever you like.
Dayton, OHIO

Friday, August 8


I actually got this recipe from my friends blog...Thanks Chelsie! DANG good, even better after a few days of them sitting in the fridge. Can't go wrong with chocolate, Oreos, & Cream cheese :)


8 oz. cream cheese
1 pound Oreos
1 pound milk or dark chocolate
1/2 pound white chocolate

Grind Oreos to find powder in food processor. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.

Line two cookie sheets with wax paper. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.

Monday, August 4

Chocolate Chip Cookies

Yummy Chocolate Chip Cookies:

4 1/2 Cups all purpose flour
4 Cups chocolate chips
2 cups butter
1 1/2 cups packed brown sugar
2 (3.4 oz) package vanilla instant pudding mix
4 eggs
2 tsp. vanilla extract
1/2 cup white sugar
2 tsp. baking soda

1. Preheat oven to 350. Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar & white sugar. Beat in the vanilla pudding mix until blended. Stir in eggs & vanilla. Blend in the flour mixture. Finally stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheet.

3. Bake for 11 minutes in the oven. Edges should be golden brown.

Ogden, Utah

Sunday, August 3

Striped Delight

Prep time: 20 minutes
Serving size: 24 squares


  • 35 OREO Chocolate Sandwich Cookies, finely crushed
  • 6 tablespoons butter, melted
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons cold milk
  • 1 (12 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 3 1/4 cups cold milk
  • 2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling


  1. Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9-inch baking dish. Refrigerate 10 min.
  2. Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 cups of the whipped topping. Spread over crust.
  3. Pour 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over cream cheese layer. Let stand 5 min. or until thickened. Drop remaining whipped topping by spoonfuls over pudding layer; spread to evenly cover pudding.
  4. Refrigerate at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator.


  • Jazz It Up: Drizzle each plate with melted BAKER'S Semi-Sweet Baking Chocolate before topping with dessert square. Sprinkle with crushed candy canes or additional crushed OREO Chocolate Sandwich Cookies.
  • How to easily cut into squares: Place dessert in freezer about 1 hour before cutting into squares to serve.