Homemade Mac & Cheese

Ingredients:
7oz Pasta (I used rotini, but it calls for macaroni.)
1/4 C butter
3 Tbsp flour
2 C milk
1 8oz pkg cream cheese
1/2 tsp salt
1/2 tsp black pepper
2 tsp dijon mustard
2 C cheddar cheese
1 C dry bread crumbs (I used crushed ritz crackers.)
2 Tbsp butter melted

Directions:
Preheat oven to 400 degrees.
Cook pasta. Drain.
Over med heat: melt 1/4 C butter, and stir in flour. Cook 1 min until smooth and bubbly.
Mix in milk, cream cheese, salt, pepper, and mustard. Cook until thickend.
Add pasta and cheese.
Pour into caserole dish.
Mix bread crumbs and melted butter and spread over.
Bake 15-20 min.

*The last time I cooked this I added a little chicken bullion to add a little flavor.. It was good both ways:)

Toffee

Ingredients

* 1 cup sugar
* 1 cup butter or margarine
* 1/4 cup water
* 1/2 cup semisweet chocolate chips {I always use more!}
* 1/2 cup finely chopped almonds

Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Watch carefully so mixture does not burn.
When you're getting close to 290 degrees, the color of the toffee starts to darken. I always debate as to whether or not I should wait until 290 degrees, but I do and it turns out beautifully! Watch out though- the heat increases pretty fast, so have your pan and everything else ready to go.

Immediately pour toffee onto a large cookie sheet lined with parchment paper. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with almonds.
Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container. Enjoy!

Homemade Caramels

* 2 cups white sugar
* 1 cup packed brown sugar
* 1 cup corn syrup
* 1 cup evaporated milk
* 1 pint (2 cups) heavy whipping cream
* 1 cup butter
* 1 1/4 tsp. vanilla extract

In a medium size pot, combine everything except the vanilla. Monitor the heat of the mixture with a candy thermometer while stirring occasionally. When the thermometer reaches 250 degrees {also called soft ball stage}, remove pot from heat.

Stir in vanilla. Transfer mixture to a greased 12x15 pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.
A couple tips on making caramels:

* Line your pan with foil, then spray the foil. Taking the caramel block out of the pan is a breeze after it's cooled!
* Don't feel like you have to stir the mixture continuously. It's OK to let it boil for a few minutes in between periods of stirring.
* When cutting the caramels, err on the side of smaller pieces, especially if you have small children.

Raspberry Hot Chocolate Mix

6 Cups Nonfat Dry Milk
2-8oz. Jars French Vanilla Non-dairy Powdered Creamer
1 (16 oz.) Package Powdered Sugar (about 2 cups)
1 (15 oz.) Package Chocolate Mix for milk (such as Quick)
(about 3 cups)
1 Package Unsweetened Raspberry-flavored Drink Mix
(such as Kool-aid)
1/2 Teaspoon Salt

Combine all ingredients and mix well. Store in an air tight container.

To Serve:
Pour 6 oz. hot water in a heat proof mug and add 2 1/2 heaping tablespoons of cocoa mix. Stir until well blended. Enjoy!

Recipe from Wooden Spoon

Pretzel Jell-O

2 c. pretzels, coarsely chopped
3 T. sugar
¾ c. butter, melted
1 pkg. cream cheese, room temperature
½ c. sugar (for cream cheese mixture)
1 small carton Cool Whip
2 bags (10 oz.) raspberries frozen or fresh
1 pkg. (6 oz.) raspberry Jell-O
2 c. boiling water

Preheat oven to 400 degrees. Mix pretzels, sugar (3 T.) and butter. Pat them into a 9x13 pan. Bake it for 6 to 7 minutes. Let cool. Beat cream cheese, cool whip, and sugar (1/2 cup) together. Spread over cooled crust. Separately combine raspberries, Jell-O, and boiling water until Jell-O is dissolved. Only add about 1 c. cold water to Jell-O. Let it stand in fridge until partially set. Then pour over cream cheese layer.
Refrigerate until set and firm.

FAMOUS BYU MINT BROWNIES

BROWNIE:
1 cup butter
1/2 cup cocoa
2 Tbs. honey
4 eggs
2 cups sugar
1-3/4 cups flour
1/2 Tbs. baking powder
1/2 tsp. salt
1 cup chopped walnuts

CHOCOLATE PAN FROSTING
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/3 cup milk
4 cups powdered sugar, sifted

MINT ICING
5 Tbs. butter
dash of salt
3 Tbs. milk
1 Tbs. light corn syrup
2-1/3 cups powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt butter and mix in with cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350° for 25 minutes. Cool.

2. Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.

4. Prepare chocolate frosting: Melt butter in a medium saucepan over low heat, 2-3 minutes. Stir in cocoa powder and milk. Bring to a boil, stirring, and then remove from heat. Stir in powdered sugar until frosting is thickened and smooth. Pour and spread warm frosting on top of the layer of mint frosting. Let them cool before cutting.

5. Enjoy!

Symphony Fudge

The holidays just aren't complete without this VERY ADDICTING fudge! It is so smooth & yummy...it just melts in your mouth!

Ingredients

* 4 c. sugar
* 1 pt. whipping cream
* 2 giant or 4 Large Symphony toffee/almond bars (16 oz. total)
* 2 sticks butter


Directions

1. In large pot mix the sugar and cream. Stir well and bring to a boil.
2. While boiling add two sticks of butter. Do not touch the sides or bottom of pan while stirring in the butter.
3. Boil to the soft-ball stage (220 degrees).
4. Add the Symphony bars and beat in with an electric mixer.
5. Pour into a greased pan and chill for 5-6 hours.

Ryan's Yummy Pasta Dish

We didn't have a photo of the actual pasta dish, so instead we have included a picture of Jake eating the pasta! He thoroughly enjoyed it & his face surely shows it!!! :)

Ryan’s Pasta with Portobello Mushrooms in a Garlic Cream Sauce

Ingredients
3 tbsp butter
4 or 5 cloves of garlic finely chopped or smashed
3 tbsp flour
1.5 lbs mushrooms (I like Portobello mushrooms) cut up in ½ inch pieces
1 pint cream
1 lb penne pasta (preferably Barilla or DeCecco)
½ cup freshly grated parmesan cheese (preferably the real stuff, Parmiggiano/Reggiano cheese)
Pepper to taste
A dash of nutmeg

Sauce:
In a skillet, melt butter, add garlic and mushrooms and cook them over medium heat for 5 minutes or so. Add flour and mix it in thoroughly. Add cream a little at a time, stirring constantly. Continue to cook over medium heat for another 5 or 10 minutes—to give the sauce a chance to thicken. If you think the sauce needs to be thicker, you can add some Parmesan cheese. If you think it is too thick, add some milk. Add pepper to taste, and a dash of nutmeg.

Cook pasta according to the package instructions. When the pasta is cooked, drain and add to the sauce. Serve with Parmesan cheese sprinkled over the top.

Optional: you can also add chicken to this if you want, cube it & cook it separately, and add it just before serving.

Frozen Berry Salad--YUM!

4oz. cream cheese
¾ c. powdered sugar
8 oz. cool whip
1 lb. frozen or fresh berries
6 oz. white chocolate raspberry yogurt

Beat cream cheese and sugar together until smooth. Stir in cool whip and yogurt. Mix well. Add berries and fold in. Keep chilled until ready to serve. This is great to chill in a round, molded dish.

Yummiest Sugar Cookies Ever!

There are two treats that scream Christmas-Time to me.....Sugar Cookies and Toffee!!!!!
Ya gotta love the way little kids decorate.....the more stuff crammed on the cookies, the better, right? LOL
This recipe for sugar cookies is my absolute favorite recipe! They turn out soft, sweet, and roll easily every time. The sour cream in the recipe makes these cookies taste BETTER than Lofthouse. :)

Sugar Cookies
1/2 c. shortening
1/2 c. sour cream
1 c. sugar
1 egg
1 T. vanilla

Beat the above five ingredients together until smooth. Then add:

1 t. baking soda
1/2 t. salt
3 1/4 c. flour (plus flour for counter)

Once dough is smooth, put in a bowl in the fridge (wrap the top of the dough ball in saran wrap so it doesn't dry out). Keep refrigerated until ready to roll out into cookies. Bake at 375 for 6-8 minutes (they are better underdone than overdone). Frost once they are cool with cream cheese or butter cream frosting colored green or red with food coloring....homemade, of course! :)

Mock Almond Roca--YUMMY!

Real English Toffee is quite hard to perfect....however, this recipe for 'Mock Almond Roca' is the second best thing to real English Toffee in our house. I have made this recipe MANY times and have never messed it up....so, if you are a toffee lover, this is a fail proof recipe. The salty taste of the crackers makes this treat have a delicious twist that everyone will love!

Mock Almond Roca
36 soda crackers
1 c. butter
1 c. brown sugar
1 t. corn syrup
12 oz. pkg. chocolate chips
4 oz. slivered almonds

Prepare a 12x15-in. cookie sheet by placing aluminum foil on bottom of pan. Lay soda crackers on foil. Boil butter, corn syrup, and brown sugar for 2 minutes. Pour over crackers. Bake at 400 for 5 minutes. Take out and cool slightly. Put 12-oz. pkg. chocolate chips on top. Return to oven for few minutes. Remove and spread chocolate evenly. Sprinkle with slivered almonds and refrigerate until ready to serve. YUM!

Cranberry Cheesecake Bars

My friend made these the other day and they were DIVINE! This would make a delicious (and EASY) dessert for any Thanksgiving party.

Cranberry Cheesecake Bars
2 cups all-purpose flour
1 1/2 cups quick or old-fashioned oats
1/4 cup packed light brown sugar
1 cup (2 sticks) butter or margarine, softened
2 cups (12 ounce package) White Chocolate Chips
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Sweetened Condensed Milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 (16-ounce) can Whole-Berry Cranberry Sauce
2 tablespoons cornstarch

1. PREHEAT oven to 350°F (175°C). Grease 13 x 9-inch baking pan.
2. COMBINE flour, oats and brown sugar in large bowl. Add butter; mix until crumbly. Stir in chocolate chips. Reserve 2 1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan.
3. BEAT cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture.
4. BAKE for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time (up to 1 day). Cut into bars.

Makes 30 Bars

Chilis Paradise Pie

Ok I haven't tried this.. but I just saw it on THIS website... It looks so good and this is one of my FAVORITE desserts!... And I know Laura loves it too:) Maybe we will try in CT next week??

Better Than Chili's Chocolate Chip Paradise Pie


1 1/2 cup butter, melted

3 cups firmly packed brown sugar

6 eggs

3 tsp. vanilla

3 cups flour

1 tsp. baking powder

2 cups chopped walnuts

2 cups milk chocolate chips



Directions: Preheat oven to 325 degrees. Grease a sheet pan. In a large bowl, combine sugar and melted butter; beat with electric mixer. Add eggs, one at a time, and vanilla; mix well. Combine flour and baking powder in a separate bowl. Add to the sugar mixture; mix well. Stir in nuts and chocolate chips. Pour batter into prepared pan. Bake 40+ minutes until a toothpick inserted in the center comes out clean. Serve warm, or reheat individual servings in the microwave. Top with ice cream and caramel sauce.

Honey Lime Chicken

Honey Lime Chicken

4 boneless skinless chicken breast halves

1 1/2 tsp. garlic salt

1 TBS. oil

1 20 oz. can of pineapple rings

1/4 c. honey

3 TBS. lime juice

2 TBS. soy sauce

2 tsp. corn starch

Cut chicken into strips and sprinkle with garlic salt. Brown in oil. Drain pineapple rings (reserve juice). Add 1/4 c. pineapple juice to skillet. Cover and simmer 6-8 minutes. Remove chicken. Add honey, lime juice, soy sauce, corn starch and pineapple juice. Bring to a boil. Cook and stir until thick and clear - about 1 minute. Remove from heat. Allow to cool. Place in freezer bag with chicken, pineapple rings and sauce. Freeze. To serve, thaw, heat until sauce is bubbly and chicken is heated through. Serve over rice.

Yummy! The girl I got this from says this freezes really well too. Cooking double would be just as easy and then you could freeze one. Even the boys loved it.

Chile Verde

This is one of our favorites.. so good!

Ingredients:
1 pork or beef roast (I have had it both ways and both are good. Use which ever you prefer:)
1 15oz can + 1 8oz can tomato sauce
2 4oz cans green chiles
2 bunches green onions
1-2 Tbsp jalapeno pepper
2 Tbsp red bell pepper with seeds
1 tsp garlic salt or powder
1/2 tsp oregano

Directions:
-Cook and shred roast. (I cook mine in my crock pot with some chicken broth and a little worcestershire sauce for about 8 hours and it always turns out tender and good)
-Combine all other ingredients and pour over cooked and shredded roast and simmer at least four hours.

*We eat ours on homemade tortillas with some cheese and sour cream and it's oh so good... Plus it freezes really well so make a bunch and have an easy meal for another day when you don't want to cook! :)

Cheesy Skillet Chicken with Pasta & Broccoli

I tried this last night and it was so good!

Ingredients:
2-3 boneless, skinless chicken breasts, cut into 1- inch pieces
1/2 tsp Salt
Black Pepper to taste
3 Tbsp olive oil
1 med onion, minced
2-4 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes
8oz pene pasta
4 1/4 C water
2 1/2 C chicken broth
4-5 C broccoli
1/2 C oil-packed sun-dried tomatoes, rinsed and chopped
3/4 C heavy cream
3/4 C grated Parmesan cheese
1 1/2 tbsp fresh lemon juice

Directions:
-Season the chicken with salt and pepper.
-Heat 2 Tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking; add chicken in a single layer and cook for 1 min without stirring. Stir and continue cooking until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 min longer. Transfer to a clean bowl and set aside.
-Add the remaining 1 Tbsp oil, onion, and 1/2 tsp salt to skillet; return to med-high heat and cook 2-5 min until onion is softened.
-Stir in garlic, oregano, and pepper flakes, and cook about 30 seconds.
-Add pasta, 3 C water, and the broth. Bring to a boil over high heat and cook until the liquid is almost completely absorbed. About 15 min.
-Add broccoli, sun-dried tomatoes, and the remaining 1 1/4 C water. Cover, reduce heat to med and cook until the broccoli turns bright green and is almost tender, 2-3 min.
-Uncover and return heat to med-high. Stir in cream, Parmesan and reserved chicken. Simmer until sauce is thickened and chicken is cooked through.
-Off the heat, stir in the lemon juice and season with salt and pepper to taste.

YUM!! (Even Travis liked it...) BTW... I got this recipe from www.getoffyourbuttandbake.blogspot.com. Lots of good recipes and ideas if you are ever stumped.

Lemon Cream Cheese Pie with Berries

I made this the other day when Mike and I ate dinner at our Bishop's house. It was really yummy!

8 Ounces cream cheese, at room temperature

1 can fat-free sweetened condensed milk

1/2 cup fresh lemon juice

1 teaspoon vanilla

1 8-inch pre-baked crumb crust

2 cups fresh berries, divided

1. Beat the cream cheese until fluffy. Slowly pour the condensed milk into the cream cheese as you continue beating.

2. Beat until smooth. Whisk in lemon juice, lemon zest and vanilla.

3. Pour into prebaked 8 inch crust. Puree 1/3 cup of the berries. Drizzle on top of prepared pie. Run a knife throughout the pie to make a swirl effect.

4. Refigerate for 3-4 hours.

5. To serve, top with remaining berries.

Serves 6

Chicken Pillows

2-3 c cook chicken chopped (I used canned chicken)

4 T butter softened

1 8oz pkg cream cheese

1/8 t pepper

Mix together and set aside.

2 pkg crescent rolls

8 T butter, melted

2/3 c dry dressing mix, crushed fine

Separate rolls into 16 sections and spread approximately 2 T of filling on each piece of dough. Roll, starting at the narrow end. Touch ends under to form pillows. Dip in melted butter and roll in dressing crumbs. Bake on cookie sheet for 20 minutes at 375 degrees. Top with gravy- 1 can of cream of chicken soup, 1 can cream of mushroom soup, thinned with water to desired thickness.

**My modifications: The last couple of times that I have made this I put a packet of ranch dressing mix with the chicken and cream cheese- that was really yummy. And for the gravy I did not use cream of mushroom, I just did one can of cream of chicken with some water.

These freeze really well so I make a bunch and freeze them. Enjoy!

Cool Whip Chocolate One-Bowl Bliss Cake

This is the cake that I made for Father's Day. I have made this cake twice now and it is so good and so easy and it looks so pretty!

Ingredients:

1 pkg. (2-layer size) devil's food cake mix

5 squares BAKER'S brand Semi-Sweet Chocolate (Trav doesn't like semi-sweet so I used milk chocolate the second time and it was really good..)

2 8oz tubs thawed COOL WHIP Whipped Topping, divided.

1 Tbsp. Powdered sugar

Directions:

Heat oven to 350 degrees.

Prepare cake batter in 2 1/2 qt. ovenproof bowl as directed on package, scrape side of bowl.

Bake 1 hour 5 min or until center is done.

Cool cake 10 min; loosen from side of bowl with knife; insert onto wire rack; remove bowl.

Cook cake completely.

Cut into three layers.

Microwave 4 chocolate squares (I used chocolate chips the second time. I just put in whatever looked good.) until melted. Cool.

Add 1 tub Cool Whip; whisk until blended.

Stack and fill layers with chocolate mixture.

Frost with remaining COOL WHIP.

Make curls from remaining chocolate square. Arrange on cake. Sprinkle with sugar.

Keep refrigerated.

Creamy Chicken Italiano

Ingredients:
4 boneless, skinless chicken-breast halves
1 envelope dry Italian salad dressing mix
1/4 C Water
8-oz pkg. cream cheese, softened
10 3/4 oz can cream of chicken soup
4-oz can mushrooms ( I leave this one out.. but its up to you..)
Directions:
1. Place chicken in slow cooker.
2. Combine salad dressing mix and water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover. Cook on Low 1 hour, or until chicken juices run clear.

Cafe Rio Recipes

Here are all the Cafe Rio Recipes I have. Tonia, did you get the tortilla recipe from your friend? I saw tortilla strips at Costco if we want to go get some of those. Can't wait to see you!

Café Rio Dressing

Ingredients:

1 package buttermilk ranch dressing

(powder)

3 tomatillos

1 c. mayo

1 c. buttermilk

1 c. chopped cilantro

3 cloves garlic

1/8 t. cayenne

Directions:

1. Mix all ingredients in the blender and chill.

Café Rio Chicken

Ingredients:

5 lbs Chicken

1 T. Cumin
1 t. Chili Powder

3 cloves minced garlic

1 small bottle Kraft Zest Italian dressing

Directions:

1. Mix all ingredients and put in the crock-pot. Cook for 4 hours on low.

2. Shred Chicken and cook for 1 more hour.

Café Rio Pork and Enchilada Sauce

Ingredients:

5-6 lbs Pork Roast
1 T. Cumin
1 C. Brown Sugar

20 oz bottle coke

12 oz Red Taco Sauce

Directions:

1. Place Roast in Crock-pot and cover half way with water. Cook for 12 hours on low. Save the liquid from the roast In a separate bowl.*

2. Add the remaining ingredients to roast and cook for 4 more hours. Take the Roast out and shred with 2 forks. Place meat back into sauce and cook an additional 2 hours.

*Strain fat from liquid by placing in the fridge for a while. Thicken with cornstarch and then add a can of Chili Verde Sauce to the liquid. This sauce can be placed over the burrito.

Café Rio Rice

Ingredients:

3 c. water

4 t. Chicken bullion

4 t. minced garlic

½ bunch chopped cilantro

1 t. cumin

1 can green chili’s

3/4 t. salt

1 T. butter

½ med onion chopped

3 c. rice uncooked

Directions:

1. Bring water to a boil.

2. Add all ingredients and cook for 30 min.

Welcome!

Welcome to The B Spoon! 

Here is the place that we can share recipes and fun cooking ideas!