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!

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