Hidden Valley Ranch Oyster Crackers

16 oz plain oyster crackers.
¼ t. lemon pepper
½ t. dill week
¾ c. Orville Reddenbacker Popcorn oil
1 pkg Hidden Valley Ranch Buttermilk mix
¼ t. garlic powder

Combine all ingredients and pour over crackers.
Stir to coat.

Bake at 350 for 20 minutes.

I actually haven't tried these yet but they came highly referred by my friend, Keri, who is a cooking diva.

Cafe Rio Sweet Pork Salad

3-4 lbs. pork (can be roast, tenderloin, etc.)

Sauce:
12 oz. canned tomato sauce
1 (8oz) can El Pato
1 c. brown sugar
1/2 c. water

Mix sauce ingredients and pour over pork in slow cooker. Cook on low for one night and half a day. One hour before serving, shred meat and put back in slow cooker in sauce. Can keep on warm for several hours.

Cafe Rio House Dressing

1/2 Buttermilk ranch packet (make as per directions)
1 tomatillo or 1/4 c. green salsa
1/4 bunch cilantro
1 garlic clove
Juice of 1/2 lime
few drops of green tobasco sauce

Mix in blender if desired

To make the Pork Salad:

Grill in a skillet individual tortillas topped with cheese until cheese melts.
Place on the tortilla the following ingredients:

• glob of spanish rice or cafe rio rice (below)


• glob of cooked, seasoned black beans


• glob of the cooked sweet pork


• cover with lettuc


• top with tortilla strips


• dab of sour cream


• dab of gaucamole


• lime wedge (to look authentic)

Cafe Rio Rice

4 tsp chicken bouillon
4 tsp garlic
½ bunch cilantro
1 tsp cumin
1 can green chilies
¾ tsp salt
1 Tbs. butter
½ chopped onion

Blend all ingredients in blender then put in pan; add 3 cups water and bring a boil; add 4 cups rice and simmer 30 min.

Apple Sausage Quiche

2 (8 in.) unbaked pie crusts
2 c. grated swiss cheese
1/2 lb. sausage cooked, crumbled
2 c. apples, peeled and sliced
4 eggs
1 T. flour
1 t. salt
1 c. milk
1 c. evaporated milk
1 1/2 T. margarine, melted

Layer cheese, sausage, and apples in pie shells. Combine remaining ingredients and beat well until mixed; pour over layered ingredients. Bake at 375 for 45 minutes. Let stand 5 minutes.

I haven't tried this yet but my friend said it is the best quiche she's ever had so we'll see.

Crab Dip

8 oz. cream cheese
8 oz. delicaseas crab meat
½ c. mayo
¼ c. chopped celery
¼ c. green onion
2 T. lemon juice

Delicious! My mom always made this growing up. We'd dip Townhouse crackers in it.

Chicken Enchiladas

1 (16oz) can refried beans
10 flour tortillas
1 can cream of chicken soup
1 c. sour cream
4 c. cooked, cubed chicken
3 c. shredded Cheddar cheese, divided
1 (15oz) can enchilada sauce
¼ c. sliced green onions
¼ c. sliced ripe olives

Spread about 2 T. of beans on each tortilla. Combine soup and sour cream. Stir in chicken. Spoon 1/3 – ½ c. down center of each tortilla. Top with cheese. Roll up and place enchilada sauce over the top. Sprinkle with onions, olives, and remaining cheese. Bake, uncovered at 350 for 35 minutes. Serve with lettuce and salsa.

This is thee best chicken enchilada recipe I have found. It is very easy and the beans make it very hearty.

Jimmy Dean Hickory Sausage Breakfast Casserole

1 pkg. Hickory smoke flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 c. milk
2 t. dry mustard
1 t. salt
6 c. cubed bread
2 c. (8oz) shredded sharp Cheddar cheese
½ t. black pepper
½ c. sliced mushrooms (optional)
1 med. Tomato, seeded and chopped (optional)
½ c. thin-sliced green onions (optional)

Preheat over to 325. In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Combine eggs, milk, mustard and salt. Distribute half the bread evenly in a butter 9x13x2 baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering. Pour egg mixture evenly over casserole. Bake uncovered 60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. (may be assemble ahead and refrigerated up to 12 hours before serving)

Absolutely the best sausage breakfast casserole I have ever tasted.

Apple Snickers Salad

1 bag bite-sized Snickers
3-4 Granny Smith Apples
1 small jar marshmallow cream
1 (12oz.) container Cool Whip

Mix together marshmallow cream and Cool Whip with mixer. Core and chunk apples. Cut Snickers in fourths. Add to Cool Whip mixture and stir. Serve immediately

EZ and completely delicious.