Sunday, October 31, 2010

Wheat Thin Appetizers

I made these in a snap out of stuff we had already and they were super-simple and pretty and of course, tasty.  I just took some Wheat Thins and melted a little square of cheese (any kind of chesses would work - play around here) on them, then stuck a ham cube (other kinds of meat would work here as well... play) on top when the cheese was still soft, then stuck on a tiny piece of something green, just for the pretty factor.  Anything could work here too... play!  Way simple and there are so many options... just use stuff you already have (that's what I mostly do!)

Happy Eating!

Peanut Butter Banana Ritz

Well, this one's pretty self-explanatory by the title, but I just love the snack idea.  While most of you probably already do this, I just thought of it, so I thought maybe someone else hadn't thought of it yet.  And I'm always looking for healthy snack ideas to keep things interesting (mostly for me... I get bored easily), so I figured I'd share the idea.

I love the combination of peanut butter and banana, and I love the combination of peanut butter and Ritz.  (Even though I don't really buy Ritz anymore and they're more of a treat now...)  So the combination of peanut butter, banana and Ritz is awesome!  Give it a try!

Happy Eating!

Saturday, October 23, 2010

Potato and Double Corn Chowder

Sadly, once again, no picture, but this was requested so here it is.  This recipe is soo simple and soo delicious.  Its made in the crock pot and its fabulous for relief society and ward dinners, etc.  Its pretty much a dump-soup and you can't beat that!

Potato and Double Corn Chowder
6 Servings

  • 1 bag (16 oz) frozen hash brown potatoes, thawed (4 cups)
  • 1 can (15 ¼ oz) whole kernel corn, undrained
  • 1 can (14 ¾ oz) cream-style corn
  • 1 can (12 oz) evaporated milk (I used fat free)
  • 1 medium onion, chopped (1/2 C) (quick tip: use frozen chopped onion)
  • 8 slices bacon, cooked and crumbled (quick tip: use a bag of bacon pieces from salad section of store) (I’ve also had great success using cut up ham instead of bacon.  Can also use leftover cut up cooked turkey or chicken)
  • ½ t salt
  • ½ t Worcestershire sauce
  • ¼ t pepper

  1. Mix all ingredients in 3 ½ to 6 quart slow cooker.
  2. Cover and cook on low heat for 6-8 hours; high 3-4 hours to develop flavors.
 Source: From Betty Crocker’s Slow Cooker Cookbook

You won't be disapointed.  Happy Eating!

Thursday, October 7, 2010

"Cafe Rio" Pork (Pulled Pork)

I was typing this up for some friends, so I thought I'd post it here instead (since this IS what I created the blog for!)

This recipe is A-MAZING... seriously.  A bit tedious removing the fat, but sooo worth it.  This stuff is delicious, you seriously won't be able to get enough.  My Grandma Marlene's made it for a group I was in and I just couldn't stop eating it!

I know this is pretty popular right now, so sorry for the repeat if you already know about this little gem, but some of my friends hadn't had it, so here it is girls!

(Unfortunately I'm not quite in the habit of always taking pictures of stuff I make yet because I forget about the blog, so I don't have a picture.  But I'll add one next time I make it.

We've done this full Cafe Rio style, as well as my Grandma Marlene's modified style, as well as just with tacos - and even very simple tacos with just corn and black beans on tortillas.  This is so full of flavor that you don't need much else really.

It's amazing with the Lime-Cilantro Rice and Creamy Tomatilla Dressing, which I make links out of later, but I'm just going to put the pork recipe up for now.  This stuff freezes really well too.  It makes a lot, so I've just put it in a few individual baggies and frozen it, and there's several days worth of dinners!

Cafe Rio Pork


  • 4 lbs. pork roast (I use a pork shoulder)
  • 1 1/2 cups salsa (My grandma told me just to use one tub of that fresh salsa)
  • 1 can coke (the recipe says no diet.  I got the caffeine free coke, and it works just great.)
  • 1 c. brown sugar
  • 1 t. salt
  • Put pork in crock pot and fill half way with water (I only put about a cup and a half in and it was fine.)  Cook roast on high for 5 hours.  (I just cooked it on low for 10 overnight.)  
  • Drain off water.  Shred pork.
  • Mix together other ingredients and put on top of pork (I just dump them all in and stir it up.)
  • Cook an additional 3 hours on high.  Leave on low until ready to serve.
The original way to serve it: tortilla, then beans (black or pinto), rice, pork, chopped lettuce and dressing.  Garnish with shredded cheese, pico de gallo & guacamole.

The way my grandma serves it which is way simple and soo delicious: chips, then chopped lettuce, then pork then sour cream.  LOVE IT!

Source: not sure where I got this recipe... if its from you, please let me know!

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