Lion House Rice Pudding

2 cups cooked rice

2 cups milk

1 small can evaporated milk

1/2 cup raisins

1 T cornstarch

1/4 tsp. salt

1/2 cup and 2 T sugar

2 eggs, beaten

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 tsp. vanilla

 

Scald milks together.  Set raisins in a strainer over boiling water to plump.  In a saucepan, combine cornstarch, salt and sugar.  Stir in hot milk to cook, stirring constantly until thick and smooth.  Add rice, reheat to a full boil.  Stir in eggs a little at a time, stirring rapidly.  Return mixture and stir.  Add raisins, spices and vanilla.  Chill.

Grandma Helen’s Huckleberry Pie

2 cups of apples, peeled and sliced

2 cups huckleberries

1 cup sugar

1/2 tsp cinnamon

1/2 tsp salt

3 T flour

1 T butter

2 crust pie shell

 

Cook apples, huckleberries, sugar, cinnamon, salt, flour and butter in a saucepan until cooked down and thick.  Pour into unbaked pie shell, place top crust on.  Leave the bottom crust edge long and fold up over the top crust.  Flute.  Cut vent holes.  Sprinkle with sugar.  Bake at 375 degrees for 40 minutes or until brown.

Aunt Wendy’s Ice Cream Balls with Hot Fudge

1 cup graham cracker crumbs

2 T sugar

1/4 cup chunky peanut butter

1/4 tsp. cinnamon

vanilla ice cream

Hot Fudge Sauce

2 cups sugar

4 T cocoa

4 T flour

1 can evaporated milk

1 tsp. vanilla

1/2 cup butter

 

Mix crumbs, sugar, cinnamon and peanut butter in a food processor.  Scoop Ice cream into balls and coat with crumbs with hands.  Pack crumbs on the balls.  Don’t let the ice cream thaw.  Coat the ball a few times so they stay frozen.  Freeze on a tray.

For the sauce, mix sugar, cocoa, and flour in a pan.  Add milk, vanilla and butter.  Boil 3-5 minutes, stirring constantly.

Dutch Oven Peach Cobbler

1 (29 oz.) can of peaches, sliced and drained (reserve the juice)

1 (6 oz.) peach jello

1 cake mix (yellow, butter or spiced)

1/2 cup butter

1 cup water

 

Place peaches in Dutch oven.  Sprinkle with Jello, then dry cake mix on top of that.  Pour mixture of peach juice and water, measuring 1 1/2 cup on top.  Bake with 8 coals on bottom and 12  coals on top for 50-60 minutes.  Serve with Ice Cream.

Dutch Oven Black Forest Cake

1 (20 oz.) can crushed pineapple with juice

1 cup coconut

1 small instant vanilla pudding

1 (21 oz.) can cherry pie filling

1 package of cake mix (yellow, white, chocolate or spice)

1/2 cup butter

 

Spread Pinapple in a foil line Dutch Oven.  Sprinkle with coconut, then pudding mix.  Spread the pie filling on top and sprinkle with dry cake mix.  Cut butter into thin slices and arrange evenly on top.  Bake with 12 coals on top and 8 on bottom for 45-55 minutes.

Dutch Oven Tropical Cake

1 yellow cake mix

4 eggs

1/3 cup oil

1 cup sour cream

1 can crushed pineapple, undrained

3/4 cup coconut

3/4 cup brown sugar

Vanilla Ice Cream

 

Heat up 23 charcoal briquettes.  Mix cake, eggs, oil, sour cream and pineapple in a bowl.  Pour into a foil-lined Dutch oven.  Mix coconut and brown sugar.  Sprinkle on top.  Cook with 15-18 briquettes on top, the rest underneath.  Serve with Ice Cream.

Oh Henry Bars

1 cups sugar

2 cups light corn syrup

1 cup peanut butter

5 cups rice krispies

1/2 cup chocolate chips

 

Bring sugar and corn syrup to a boil, add peanut butter.  Remove from heat an stir in nuts, cereal and chocolate chips.  Mix well.  Pour into a grease 9x13 pan.  Cool and cut into small bars.

Layered Mint Brownies

Brownie Layer

2 cups flour

2 cups sugar

2 cups margarine

8 eggs

1 (16 oz.) Hershey’s Syrup

Chocolate Layer

9 T margarine

1 1/2 cup semisweet chocolate chips

Mint Layer

3 cups powdered sugar

3/4 cups margarine

1 1/2 T evaporated milk

1 tsp. peppermint extract

3-4 drops of green food coloring

 

Brownie Layer:  Mix and cream flour, sugar, and 2 cups margarine.  Add 8 eggs and syrup, mix until smooth.  Pour into grease jelly roll pan and bake 20-25 minutes at 330 degrees.  Check with a toothpick to see if it is done.  Cool and put in the freezer for 1 hour.

Mint Layer:  Mix powdered sugar, 3/4 cup margarine, canned milk, peppermint extract and food coloring until smooth.  Spread on brownie layer and put in freezer until set.

Chocolate Layer:  Slowly melt chocolate chips and margarine in the microwave or over the stove.  Spread on top of the mint layer.  Put in the freezer until set.  When ready to cut, let warm up a little bit or the layers will crack.  This may be frozen for a week or so until ready to serve.

Mississippi Mud Brownies

1 Fudge brownie mix

1/2 cup oil

1/2 cup water

1 egg

 

Frosting:

1 cup chocolate frosting

1/2 cup cream, whipped

1/2 cup mini marshmallows

1/2 cup chopped nuts

1/2 cup chocolate chips

 

Heat oven to 350 degrees.  Grease the bottom of a 9x13 pan.  In a large bowl, mix brownie mix, oil, egg and water.  Beat 50 strokes by hand.  Spread into pan and bake 30-35 minutes.  Do no over bake!  Cool completely.  In a bowl, stir frosting until creamy.  Gently fold in marshmallows, nuts and chocolate chips.  Spread onto cooled brownies.  Store in refrigerator

Blonde Brownies

3/4 cup shortening

2 T milk

2 cups brown sugar

1 egg, beaten

2 cups flour

1 tsp. baking powder

1/4 tsp salt

2 tsp. vanilla

1 cup chopped nuts, optional

White chocolate chips

 

Grease and flour a 9x13 pan.  Mix shortening and milk in a large saucepan.  Melt on low heat.  Remove from heat, add brown sugar and eggs.  Stir until well blended.  Combine flour, baking powder and salt in a separate bowl.  Stir into sugar mixture.  Add vanilla, chips and nuts.  Spread into pan and bake at 350 degrees for 20 minutes.  Cool and cut.

Chocolate Mint Éclair Cake

23 whole graham crackers

3 cups cold milk

2 small instant vanilla pudding

1/2 tsp. mint extract

3-4 drops green food coloring

1 (8 oz.) Cool Whip

 

Frosting:

1 T butter

2 T cocoa

2 T plus 1 tsp. milk

1 tsp vanilla

1 cup powdered sugar

 

Spray a 9x13 pan, line with 7 1/2 graham crackers.  Mix pudding, milk, mint and food coloring.  Fold in Cool Whip.  Spread half over the crackers.  Top with another layer of crackers then the remaining pudding mixture.  Cover and refrigerate for 2 hours.

For frosting, melt butter in a pan, stir in cocoa and milk until blended.  Remove from heat and add powdered sugar and vanilla.  Spread over dessert after 2 hours.  Cover and refrigerate overnight.

Mary Hardman’s Chocolate Éclair Cake

2 cups water

2 cubes of butter

1/2 tsp salt

2 cups flour

8 eggs

1 large instant vanilla pudding mix

2 (8 oz.) cream cheese

1 small Cool Whip

1 large Cool Whip

5 cups of milk

Chocolate syrup

1 package of raspberries

 

Boil water, butter and salt.  Add flour, stir in 8 eggs, 2 at a time.  Pour into a Jelly Roll pan (ungreased).  Bake at 350 degrees for 30 minutes or until sweat beads disappear.  Cool

Filling:  Mix pudding and milk, add softened cream cheese.  Fold in small cool whip.  Spread onto the cooled crust.

Spread 1 large Cool Whip on top.  Drizzle with chocolate using a fork. 

Make Danish Dessert.  Cool and add raspberries.  Spoon over top after pieces are cut, just before serving.

Grandma Helen’s Skor Cake

1 yellow cake mix

1 package of instant chocolate pudding mix

2 eggs

2 cups warm water

1/2 cup flour

1/2 cup butter

2 cups powdered sugar

1 (8 oz.) Cool Whip

2-3 chopped Skor candy bars

 

Mix cake mix, pudding, eggs, water and flour.  Bake in a 9x13 pan for 25 minutes, check.  Bake at 350 degrees.

Frosting:  Mix butter and powdered sugar.  Add Cool Whip and sprinkle with Skor candy bars!

Cinnamon Coffee Cake

1 yellow cake mix

1 small instant vanilla pudding mix

1 small instant butterscotch pudding

4 eggs

1 cup water

1 cup oil

1 cup brown sugar

1 T cinnamon

1/2 cup chopped nuts

 

Mix cake mix and pudding mixes.  Add eggs, water and oil.  In another bowl, mix brown sugar, cinnamon and nuts.  Pour 1/2 of the batter into a floured Bundt pan or 9x13 pan.  Sprinkle 1/2 of the sugar mixture on top.  Cover with remaining batter then remaining sugar mixture.  Bake for 20 minutes at 350 degrees.  Lower the oven temperature to 325 degrees and cook for an additional 35-40 minutes.  This is excellent!  From Shelley Hill.

Jodi’s Chocolate Chip Cookies

3/4 cup sugar

1 cup packed brown sugar

1 cup butter (do not substitute)

2 eggs

1/2 tsp. salt

1 tsp. soda

1 tsp. vanilla

3- 3 3/4 cup flour

chocolate chips

 

Cream butter and sugars until fluffy.  Add remaining ingredients and mix well.  Chill dough and drop onto lightly greased cookies sheet.  Bake at 375 degrees for 7-9 minutes.

Snickerdoodles

1 1/2 cup sugar

1/2 cup butter

1/2 cup shortening

2 eggs

2 3/4 cup flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

3 T sugar

1 T cinnamon

 

Heat oven to 375 degrees.  Mix sugar, butter, shortening, and eggs.  Add cream of tartar, flour, soda and salt.  Shape dough into 1 1/2” balls.  Mix 3 T sugar and 1 T cinnamon.  Roll balls into sugar mixture.  Place 2 inches apart on a cookie sheet.  Bake 8-10 minutes.

Lisa’s Brown Sugar Oatmeal Cookies

1 1/2 cup brown sugar

1 cup butter, softened

1 egg

2 tsp. grated lemon peel

2 cups Old Fashioned Rolled oats

1 1/2 cup flour

1 tsp. baking powder

1/2 tsp. salt

 

Heat oven to 375 degrees.  Combine brown sugar, butter, egg and lemon peel.  Mix 1-2 minutes.  Reduce speed, add remaining ingredients.  Bake for 10-14 minutes.

Dutch Oven Enchilada Tamale Pie

1/2 lb. hamburger

1 medium onion, chopped (1/2 cup)

1 can kidney beans, rinsed

1 can of enchilada sauce

1 pouch of Betty Crocker corn muffin mix (6.5 oz.)

1/3 cup milk

1 egg

1/2 cup cheese grated

1 can chopped green chilies

sour cream

tomatoes

lettuce

 

Cook beef and onion, drain.  Stir in beans and enchilada sauce.  Pour in pan or Dutch oven. Mix cornbread mix, milk, butter and egg.  Stir in green chilies and cheese.  Spoon over beef.  Cover and cook 30-40 minutes at 350 degrees.  Serve with sour cream, tomatoes and lettuce.

Dutch Oven Breakfast

1 package of cubed hash browns

2 lbs country sausage

8 eggs, beaten

cheese

 

Brown sausage in the Dutch oven.  Remove sausage and drain.  Set aside.  Brown hash browns.  Layer sausage on top.  Add 1/2 cup of water to eggs and beat well.  Pour on top.  Sprinkle with cheese.  Cook 15+ minutes until eggs are done.

Dutch Oven Upside Down Pizza

1 1/2 lb. hamburger

1 medium onion, chopped

1/2 tsp garlic salt

1/4 tsp oregano

1 jar pizza sauce

mushrooms

ham olives

pepperoni

pineapple

8 oz. mozzarella cheese

 

Crust:

3 eggs

1 1/2 cup milk

3/4 tsp salt

1 1/2 cup flour

1 1/2 cup oil

3/4 cup parmesan cheese

 

Brown hamburger and onion, drain.  Put Dutch oven lined with heavy duty foil.  Add salt, oregano and pizza sauce.  Stir.  Layer toppings on top.  Mix crust ingredients and pour on top.  Bake 30-40 minutes.  12 coals on top and 8 coals on the bottom.

Dutch Oven Enchiladas

1 lb hamburger

1 onion, chopped

1 large can enchilada sauce

1 small can of chopped green chilies

1 large package flour or corn tortillas

cheddar or mozzarella cheese

tomatoes, chopped

lettuce, shredded

sour cream

olives, chopped

avacados, chopped

 

Brown hamburger and onion in Dutch oven.  Drain.  In a separate bowl, mix hamburger mixture, enchilada sauce and green chilies.  In Dutch oven,  layer 1/2 meat sauce, 1/2 torn tortillas and 1/2 cheese.  Repeat.  Bake 30 minutes with 8 coals on bottom and 14 coals on top.  Serve with remaining ingredients on top.

Grammie’s Halibut with Dill Sauce

Hallibut Fillets

Best Foods Real Mayonnaise

Lemon juice

Beau Monde seasoning

Dill weed

Lemon Pepper

Garlic Salt

 

Cut fillets 1/2 inch thick.  Place on a broiler pan.  Squeeze lemon juice on fillets.  Layer mayo 1/4 inch thick on top.  Dot with butter.  Sprinkle with spices.  Broil 5-10 minutes at 350 degrees.

Creamy Chicken Italiano

6 boneless, skinless chicken breast

1 envelope Dry Italian salad dressing mix

1/4 cup water

1 (8 oz) cream cheese, softened

1 can of mushroom soup

1 can of mushrooms, drained

 

Place chicken in a crock pot.  Mix dressing mix and water, pour over top of chicken.  Cover and cook for 3 hours on low.  Mix cream cheese, soup and mushrooms in a bowl.  Pour over chicken.  Cook for an additional 1 hour on low.  Serve over rice or noodles.

Mother’s Day Breakfast Casserole

2 cups soft bread crumbs (use food processor)

1 1/2 cup milk

1 tsp salt

3 eggs, separated

1 1/2 cup grated cheese

1/2 tsp paprika

1 cup meat (ham, bacon, and sausage)

1/2 cup onion,chopped

1 can mushrooms, drained

 

Beat egg whites until stiff.  Mix remaining ingredients together including egg yolks, then fold in egg whites.  Pour into  a greased 9x9 pan.  Bake 35-40 minutes.  May use asparagus  or other veggies.  Double for a 9x13 pan.

Yogurt Chicken

2 cups crushed Ritz crackers

3 T. parmesan cheese

2 tsp garlic salt

1 tsp seasoned salt

6 boneless, skinless chicken breasts

1 cup plain yogurt

 

Mix cracker crumbs, cheese, and salts in a pie tin.  Dip chicken pieces in yogurt and then in crumb mixture.  Place on a cookie sheet and bake uncovered for 1 hour.

Lindsay’s Creamy Vegetable Soup

 

3 cups water

3 tsp. chicken bullion

1 tsp. salt

1/8 – ¼ tsp. pepper

1 tsp. Worcestershire sauce (optional)

¾ cup chopped onion

1 ½ - 2 cups chopped carrots

¾ cup chopped celery

2 – 3 medium-sized chopped potatoes (I leave the skins on)

1 head of broccoli

other veggies as desired

½ cup butter

¾ cup flour

4 cups milk

1 cup cheddar cheese

 

Cook chopped veggies (except broccoli) on medium heat in water until soft – about 15 minutes

While veggies cook, cut and cook broccoli in separate saucepan until done. Drain. Set aside.

Melt ½ cup butter in sauce pan. once melted add ¾ cup flour and stir. Then add 4 cups milk (I use nonfat dry milk) to mixture. Turn burner to med-high and stir constantly until thick – about 6 -8 minutes. DO NOT LEAVE IT ALONE!!!

Add thickened mixture to soup, bring to a rolling boil, then remove soup from burner. Add broccoli and about 1 cup cheese…. season with dried parsley, add salt and pepper to taste.

Refrigerate for 24 hours… add 1 cup of chicken broth when reheating!

Baked Red and White Pasta

Red and White Baked Pasta

• 4 cups penne noodles
• 1  (15 oz.) jar Alfredo sauce
• 1 (24 oz ) jar marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

1. Preheat oven to 350 degrees.
2. Cook and drain pasta according to package directions.
3. Mix the two sauces together in a large mixing bowl.
4. Add mozzarella cheese and combine.  Add drained pasta.
5. Pour into a 9×13 casserole dish and bake about 20-25 minutes until hot and bubbly.
6. Sprinkle Parmesan on top and bake another five minutes.  (I also sprinkled mine with fresh parsley just before serving.) Enjoy! Serves 6-8

http://realmomkitchen.com/1069/red-and-white-baked-pasta/

Pasta with Tomato Cream Sauce

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
• Salt And Pepper, to taste
• Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
• Grated Parmesan Or Romano Cheese, To Taste
• Fresh Basil, Chopped
• 1-1/2 pound Fettuccine

Preparation Instructions

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

 

http://thepioneerwoman.com/cooking/2010/09/pasta-with-tomato-cream-sauce/

Ground Beef Stroganoff

Ground Beef Stroganoff

• 1  lb. hamburger
• 1  (10 3/4 oz) can condensed cream of mushroom soup
• 1  packet brown gravy mix
• 1/2 cup sour cream
• 2  Tbsp. chopped onion
• salt & pepper (to taste)
• 1 small can sliced mushrooms (I used fresh mushrooms)
• Egg noodles, rice or mashed potatoes (I love it over noodles)

1. Brown & cook hamburger with chopped onion, salt and pepper. While the meat is browning, Start the noodles, rice or mashed potatoes to cook. Drain off any grease from the hamburger. (I then cooked the fresh mushrooms in the beef fat until tender)
2. Add cream of mushroom soup, gravy mix (plus water according to packet directions) mix together and simmer over low heat about 10-15 minutes.
3. Add mushrooms and the sour cream mix until thoroughly blended. Serve over cooked noodles, mashed potatoes or rice.

http://realmomkitchen.com/4386/ground-beef-stroganoff/

Kelsie and Cade’s Homemade Pizza

1 1/2 cups warm water

1 yeast packet

 

Mix yeast into warm water until dissolved completely.

 

2 T oil

1 tsp sugar

1/2 tsp salt

3 cups flour

 

Stir dough together (should be a little sticky).  Let rise in bowl for 30 minutes.  Then spread with fingers onto Jelly-roll pan, pushing up the edges.  Smooth out making sure there are no holes.  Poke with a fork.

 

Cook at 350 degrees for about 10 minutes or until firm.  Take out of the oven.  Add toppings and cook until cheese is melted.

Lindsay’s Alfredo Sauce

1 cube butter

1-3 cloves of garlic, minced

1 package of cream cheese

3/4 cup grated parmesan cheese

1 cup of milk

 

Melt butter and garlic in a pot over medium heat.  Cut cream cheese into squares and add until melted smooth.  Add parmesan cheese until melted and smooth.  Add milk – cook a few minutes.

Terisha’s Chicken

4-6 chicken breasts

1/2 cup soy sauce

1 cup sugar

1 tsp garlic salt

1/2 cup chopped onion

1/2 cup water

 

Place chicken in a greased slow cooker.  In a saucepan, combine soy sauce, garlic salt and onion.  Bring to a boil then pour sauce over chicken in the slow cooker.

 

Cover and cook on low heat 6-8 hours on high or 3-4 hours on low.  Makes 4-6 servings.  Serve with fettuccine Alfredo and steamed veggies.

Home-style Turkey, the Michigander Way

Ingredients

• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Prep: 10 minutes

Cook Time: 5 hours

Ready in: 5 hours 10 minutes

Fruited Salad Pitas

Fruited Tuna Salad Pitas

• 1/2 cup mayonnaise
• 1 Tbsp. honey
• 1 can (12 oz) white albacore water packed tuna, drained (regular tuna would also work)
• 1 can (11 oz.) mandarin Oranges, drained
• 1 medium apple, chopped
• 1/3 cup chopped pecans
• 1 rib celery, thinly sliced
• 1/4 cup dried cranberries
• 1/8 tsp. salt
• 4 (6 in.) pita breads
• alfalfa sprouts (or you could use lettuce if you prefer)

1. In a large bowl, combine the mayonnaise and honey.
2. Stir in tuna, apple, pecans, celery, cranberries and salt.  Gently fold in the oranges.
3. Top each pita with sprouts followed by the tuna salad.

http://realmomkitchen.com/1906/fruited-tuna-salad-pitas/

Beefy Bean Buritos

 

Beefy Bean Burritos

• 1 pound lean ground beef
• 1 can refried beans
• 2/3 cup enchilada sauce
• 1/2 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 1/2 cups shredded colby/jack cheese
• 10 large flour tortillas

1. Brown and drain meat.
2. Add all remaining ingredients,except tortillas. Stir the mixture and heat to a simmer/boil.
3. Put about 1/2 cup of the mixture in each flour tortilla, fold the tortillas into burritos, and serve. (Store the extra burritos in a Ziploc in the refrigerator. To reheat the cold burritos microwave them for 30 seconds, flip, 30 seconds.)

http://realmomkitchen.com/1253/beefy-bean-burritos/

Chile Lime Chicken Tostadas

Chile Lime Chicken Tostadas

• 1 can diced green chilies
• 4 cloves of minced garlic
• 1 1/2 Tbsp. chili powder
• 3 Tbsp. lime juice
• 1 diced medium onion
• 2 lbs. boneless chicken breasts
• 1 can fat free refried beans, warmed
• 10 tostada shells
• Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole

1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
2. In a bowl combine green chilies, garlic, chili powder, and lime juice.  Pour over chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from slow cooker and shred.  Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
5. Spread warmed refried beans on tostada shells.
6. Top with hot chicken mixture and any other desired toppings.

http://realmomkitchen.com/935/chile-lime-chicken-tostadas-in-the-slow-cooker/

Grilled Teriyaki Burgers with Pineapple

Grilled Teriyaki Burgers with Pineapple

1 1/4 pounds ground beef (no less than 15% fat- you want to keep them moist)
1 (28-ounce) can of pineapple slices (or slice it up fresh), divided (I used canned
¼ cup low-sodium soy sauce
¼ cup chopped green onions
1 tsp grated peeled fresh ginger
¼ tsp black pepper
1 clove garlic, minced

1. In a large bowl, combine beef, 2 pineapple slices (chopped finely), soy sauce, onions, ginger, pepper and garlic. Divide beef mixture into 4 equal portions, shaping each into a ½-inch-thick patty.

2. Preheat grill. Place burgers on grill rack; grill 4 minutes on each side or until desired degree of doneness and grill the remaining pineapple slices. Serve on toasted buns topped with 2 pineapple slices on each burger. Serve with desired condiments.

Servings: 4

http://realmomkitchen.com/2630/grilled-teriyaki-burgers-with-pineapple/

Bajio Chicken

 

5 chicken breasts
1/2 cup salsa (medium)
1 Tbsp cumin
1/2 cup brown sugar (more to taste, I added at least an extra 1/8 cup)
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.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Grilled Chicken Breast Tostadas

• 2 limes
• 3 Tbsp. extra virgin olive oil
• 1 clove garlic, minced
• 3 boneless skinless chicken breast (about 1 1/2 p0unds)
• kosher salt
• fresh ground pepper
• 1 cup sour cream
• 6 (6 inch) tortillas
• additional olive oil
• guacamole
• pico de gallo

1. In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic.  Season with salt and pepper.  Add chicken and marinate for 1 hour.
2. While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema.  Store in refrigerator until ready to serve.
3. Preheat grill to high.  Grill chicken for about 4-6 minutes per side until juices run clear.
4. Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp.  Remove from grill and sprinkle with salt.
5. Slice cooked chicken breasts into slices and build tostadas.  To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema.  Serve with Bush’s Texas Ranchero Grillin’ Beans on the side.  Makes 6 tostadas.

 

http://realmomkitchen.com/2523/grilled-chicken-breast-tostadas/

Avocado Wraps

1 package of cream cheese, softened

1/2 cup sour cream

1 can (4 oz.) chopped green chilies, drained

1 T taco Seasoning

4 flour tortillas, warmed

2 medium ripe avocados, peeled and diced

2 roma tomatoes, diced

5 green onions, chopped

1 can (4 oz.) sliced ripe olives, drained

 

Combine Cream cheese, sour cream, chilies and taco seasoning.  Spread over each tortilla.  Top with avocados, tomatoes, onions and olives.  Roll up