Strawberry/Berry Sauce

As I've mentioned before, I used to work at a local Bed & Breakfast. We often made a delicious Berry Sauce to go on top of our crepes. Well, I decided it was so yummy that it could also easily go on cheesecake, pancakes, oatmeal, in lemonade, on angel food cake, you name it, it was tasty on top of it! Here's the basic recipe for it..you can use any kind of berry for this recipe.

Here's how ya do it--

1 lb of frozen berries--it can be strawberries, blueberries, raspberries, mixed berries, whatever!
1-2 TBS karo syrup
a drop or 2 of food coloring-red for strawberries, blue for blueberries, you get the idea!
1/4 C orange juice
1/4 C Sugar

Over low heat in a small sauce heat your berries and the karo syrup. Slowly start to smash them with a potato masher as they warm up. Stir in the food coloring, juice and sugar. Keep mashing until you get your desired consistency. Serve warm.

This recipe stores well in the fridge or freezer.

Chimichangas

Oh I wish I had a picture of these tasty chimichangas! They are so yummy! I got the idea from a dear friend in SLC a few months ago. I put my own spin them, and they turned out delicious! So, thank you Michelle! You're the best!
So here's how you do it--

First off, you want to put a beef roast in a crock pot with 2 cans of your favorite green chili sauce. I really like the Hatch Green Chili sauce, but I can't find it in Southern Utah. You also want to add a few cloves of chopped garlic and chopped onions. Stick that baby in the crockpot the night before, and cook it on low until your ready to shred it for the chimis.

Next, you'll want to make your Creamy Tomatilla Dressing. Yes, it's similar to Cafe Rio's. These are what you'll dip your bites into.

• 3 tomatillos, peeled and cut into 1/4's
• 1 1/2 TBSP lime juice or the juice from 2 limes
  
• 1/2 c. buttermilk (or milk with a little bit lemon juice stirred in)
  
• 1/2 c. mayo--DO NOT substitute Miracle Whip
  
• 3/4 c. sour cream
• 1 pkg. dry ranch buttermilk dressing
• 1 c. fresh finely chopped cilantro
• 6 green onions, with ends
• 1 TBSP of green chili sauce
  
• 2 cloves crushed garlic
• 1 jalapeno, sliced thin--if you want your dressing to be HOT, then add the seeds, but I warned you, it'll be HOT HOT
  

Directions: Mix well in blender. Refrigerate for at least one hour. Set aside.

Next, we are going to make our rice. It's my recipe for Cilantro Lime Rice. Yes, it's similar to Cafe Rio's too. I LOVE Cafe Rio!

• 1 cup Uncooked Rice
• 2 teaspoon Butter
• 2 cloves Garlic, Minced
• 1 1/2 Tablespoon Fresh Lime Juice
  
• 1 can (15 Oz. Can) Chicken Broth
• 1 cup Water
• 3 Tablespoons Fresh Chopped Cilantro
• 3 Tablespoons of Green Chili Sauce or half a can of diced green chilis

Ok, first we are going to melt the butter in a medium sized pot. We are then going to stir in the garlic, and the green chilis/sauce, then we are going to stir in the rice. You just want to brown the rice to a golden brown color. Then stir in your lime juice, chicken broth, water and cilantro. Put a lid on your pot and cook for approximately 15-20 minutes or until rice is tender.

Okay, so now we've got our rice and meat. All we need is a can of Black or Pinto beans--your choice, sometimes I mix them, a pound of shredded cheese--cheddar or jack and a package or 2 of uncooked tortillas--I LOVE the ones from Costco.

Preheat your oven to 350. Grease a cookie sheet or cake pan-either will work. Let's assemble these Chimichangas--you'll take an uncooked tortilla, layer with rice, beans, meat and cheese. Then roll it up like a burrito, and put it on your pan. Keep doing this until you run out or mixture. Bake at 350 for about 30 minutes until golden brown and enjoy with the creamy tomatilla dressing!!

These are great frozen! Just pop them in the microwave for a quick lunch or snack!

Catch up time!

Okay, I've neglected this blog and my other's for way too long. It's time to catch up! If you have a particular recipe that you want me to post, please let me know!

Oreo Truffles

These little balls of heaven are absolutely scrumptious! I could eat 10 a day! They taste like a mix of oreo cheesecake or cream cheese brownies. They are just so good. And like the Cookie Dough Truffles they are easy to freeze for later.

Here's how you do it--


• 1 package Oreo cookies
• 1 package cream cheese, softened
• 1 package almond bark or melted chocolate bark

In a plastic bag crush Oreo cookies. They need to be very fine. I will put them in the food processor if I'm in a hurry. In a bowl blend crushed Oreo cookies and cream cheese. Roll into bite-size balls. Dip each ball into melted almond bark and place on waxed paper. Set in refrigerator and let chill. If desired, drizzle melted chocolate on each ball.

Cookie Dough Truffles

This is a Paula Dean recipe that I found around Christmas time. These truffles are so good! They are super easy to make, and they last well in the fridge!

Here's how you do it--

Ingredients:

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cup all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 lb chocolate bark candy coating, melted


Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook’s Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Sometimes I roll mine in chopped up heath bars or sprinkles. Store in the refrigerator for at least 1 hour.

Enjoy!

Creamy Tomatillo Dressing

Yes, this is similar to the house dressing at Cafe Rio! It's pretty tasty if I say so myself!

Here's how you do it--

• 3 tomatillos, peeled and cut into 1/4's
• 1 1/2 TBSP lime juice or the juice from 2 limes
  
• 1/2 c. buttermilk (or milk with a little bit lemon juice stirred in)
  
• 1/2 c. mayo--DO NOT substitute Miracle Whip
  
• 3/4 c. sour cream
• 1 pkg. dry ranch buttermilk dressing
• 1 c. fresh finely chopped cilantro
• 6 green onions, with ends
• 1 TBSP of green chili sauce
  
• 2 cloves crushed garlic
• 1 jalapeno, sliced thin--if you want your dressing to be HOT, then add the seeds, but I warned you, it'll be HOT HOT
  

Directions: Mix well in blender. Refrigerate for at least one hour. Set aside.