Huevos Rancheros
1/2 tsp oil
1/2 onion, minced
1 medium tomato, minced
2 tbsp chopped green chiles
oil spray
salt and pepper
pinch cumin (optional)
2 large eggs
1/4 cup shredded lettuce
1 oz shredded pepper jack cheese
2 tsp chopped cilatro
olive oil spray
2 corn tortillas

Heat oil in a small pan.  Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes.  Set aside and keep warm. In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside.  Set aside. In the same pan, lightly spray more oil and add eggs, salt and pepper.  Cover and cook until sunny-side up or to your liking.  To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.

This recipe is from SkinnyTaste.com

Pork Carnitas
3-5 lb pork roast
1 – 1.25 oz package of taco seasoning
1 cup of water
1 – 4oz can green chiles
shredded cheddar cheese
fave toppings
Tortillas

Cook pork roast for 3 hours on 325. Cool, shred meat, discard any fat.  Put shredded meat, taco seasoning, water and green chiles in a large sauce pan and simmer over medium-low, covered for 2 hours.  Serve on tortillas with cheese and your favorite toppings.

Ranch Chicken Enchiladas
3-4 boneless, skinless chicken breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package white flour tortillas

Cook and shred the chicken.  I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth.  The chicken just peeled apart.  I cooked it on low for about 3-4 hours.  Mix the 1/2 cup of ranch and 1/2 cup salsa in a bowl. Spray a 9×13 pan with cooking spray and spread a very thing layer of the mixture on the bottom.  Start assembling the enchiladas by putting 2 tablespoons of the ranch and salsa mixture on the bottom of the tortilla.  Then put the shredded chicken on top of that.  Spring with cheese and roll it up. Line up the enchiladas in the 9×13 pan and sprinkle heavigly with the cheddar cheese.  Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.  Drizzle the top with ranch and enjoy!

(Emilie’s note: I added sauteed mushrooms and onions to the enchiladas!)

This recipe is from TheRecipeCritic.com

White Queso Dip
2 blocks of cream cheese
1/2 cup of chopped onions
1/2 cup mayo
1 (8 ounce) package of shredded Monterrey jack cheese
1 (8 ounce) package of shredded Parmesan cheese
Tortilla chips

Put 2 blocks of cream cheese in a microwavable bowl and in microwave for 1 minute to soften.  Add your chopped onions, mayo and cheeses and mix with fork.  Spoon the mixture into a square baking dish or pie plate and spread it out evenly. Bake at 425 for 20 minutes or until the top is browning and bubbly.  Serve with tortilla chips!

This recipe is from RecklessAbandonCook.com

Creamy Jalapeno Ranch Dip
10 oz of Original Philadelphia Cooking Creme
1 (8 oz) package of cream cheese
16 oz container of sour cream
2 packets of ranch dip mix
Small can of diced jalapenos
1 bunch cilantro

Put cooking creme, softened cream cheese and sour cream in food processor and combine until well blended.  Add both packets of ranch dip mix.  Combine until well blended.  Add can of diced jalapenos and combine until well blended.  Add 1 bunch of cilantro and combine until well blended.  For best results, chill for one hour.

This recipe is from SavingWithShellie.com

Producer Emilie’s guacamole
5 fully ripe avocados
1/2 cup sour cream
Salt and pepper to taste
1 teaspoon garlic powder (or to taste)
1 teaspoon onion powder
1-2 teaspoons of hot sauce
3 – 4 tablespoons lemon juice (sometimes I use more…)
2 medium tomatoes, finely chopped and diced
Tortilla chips

Halve avocados lengthwise, twisting gently to separate halves. Remove seeds and peel avocado halves. Then mash the avocado meat or blend a few seconds in an electric blender. Mix with sour cream, onion powder, seasonings, 1 diced tomato and lemon juice. Taste the guacamole to see if you need to add more seasoning. Chill thoroughly. Sprinkle other tomato on top and serve with tortilla chips.

Below is a list of food blogs that we follow and has been added to by you!

• Eat, Live, Run
• Real Mom Kitchen
• The Country Cook
• Emily Bites
• The Girl Who Ate Everything
• Plain Chicken
• Skinny Mom
• Homesick Texan

Simple Slow Cooker Ham
2 cups packed brown sugar
1 (8 lb) cured, bone-in picnic ham

Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker – you might have to trim it a little to make it fit.  Use your hands to rub the remaining brown sugar onto the ham.  Cover, and cook on low for 8 hours.

This recipe is from allrecipes.com

Easy Breakfast Casserole
1 lb bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed

Preheat oven to 450 degrees.  Lightly grease a 7×11 inch casserole dish.  Press hash browns into bottom of casserole dish and bake until slightly crispy.  Fry the bacon in a large, deep skillet over medium to medium high heat until even browned (about 10 mins). Drain on a paper towel-lined plate. Crumble.  Saute onions and bell peppers in olive oil.  In a large bowl beat together eggs and milk.  Mix in cheese, bacon, onion, and green pepper. Pour mixture into prepared casserole dish on top of prebaked hash browns. Cover with aluminum foil and bake in oven set at 350 degrees for 30-45 minutes.  Uncover and bake for another 15-25 minutes or until eggs have set.

Holly Clegg’s Creamed Corn
1 tablespoon butter
1/4 cup chopped onion
1 1/2 cups corn
1 teaspoon all-purpose flour
1/3 cup skim milk
pinch sugar
salt and pepper to taste

In small nonstick skillet, melt butter and saute onion 3 minutes. Add corn, and continue to cook 5 minutes longer, stirring. Sprinkle flour and stir one minute.  Add milk and sugar.  Bring to a boil, lower heat, and continue cooking until thickend.  Season to taste.  Add more milk if needed.

This recipe is from Holly Clegg’s Too Hot in the Kitchen.

Producer Emilie’s Deviled Eggs
Eggs, boiled, peeled and sliced in half lengthwise
Mayo
Spicy mustard
salt and pepper
bacon, cooked and crumbled
jarred, sliced jalapenos

I put the egg yolks in a bowl with a little mayo, mustard, and salt and pepper.  I’ll add more mayo and mustard as I go, so I don’t put too much!  Once you stuff the eggs back with the egg yolk mixture, sprinkle crumbled bacon and diced jalapenos on top.

Deviled Egg Spread
1 dozen large eggs – boiled, peeled and cut lengthwise
1 cup mayo
1 tablespoon yellow mustard
salt and pepper
paprika for dusting

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

This recipe is from The Cutting Edge of Ordinary.

Chocolate Covered Easter Eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 1/2 lbs confectioners’ sugar
1 cup creamy peanut butter
1 cup flaked coconut
1 cup unsweeted cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon vegetable oil

In a large bowl, mix together the butter, vanilla, and cream cheese.  Stir in confectioners’ sugar to make workable dough.  For best results, use your hands for mixing.  Divide the dough into four parts.  Leave one of the parts plain.  To the second part, mix in peanut butter.  Mix coconut into the third part, and cocoa powder into the last part.  Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet.  Refrigerate until hard, at least an hour.  Melt chocolate chips in a heat-proof bowl over a pan of simmering water.  Stir occasionally until smooth. If chocolate seems too thick for coating, stir in a teaspoon of the oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set.  Refrigerate for 1/2 hour to harden.

Holly Clegg’s Potato Soup
2 cups frozen hash brown potatoes, partially thawed
1 (14 1/2 ounce) can fat-free chicken broth
1/3 cup finely chopped onion
1 tablespoon all-purpose flour
1/3 cup skim milk

In medium nonstick pot, heat hash browns, broth, and onion to a boil, reduce heat and cook, covered, about 8-10 minutes. In small bowl, whisk together flour with milk.  Add to potato mixture and bring to boil. Reduce heat, and cook, stirring for 5 minutes or until thickened.  For thinner soup, add more milk.

This recipe is from Holly Clegg’s Too Hot in the Kitchen.

This recipe is from Holly’s Kitchen 101 cookbook.

Here’s my version of a simple and speedy favorite that stands the test of time. If you can open cans, this soup is for you.

Makes 10 (1 cup) servings

1 pound ground sirloin
2 (10-ounce) cans diced tomatoes and green chilies
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
2 (11-ounce) cans Mexican style corn, drained
1 (4-ounce) can chopped green chilies, drained
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package original ranch salad dressing mix
2 cups water

1. In large nonstick skillet, over medium heat, cook meat until done, 5 minutes. Drain any excess grease.

2. In 3 1/2 -6-quart slow cooker, insert plastic liner if desired, and add cooked meat and all ingredients to pot. Cook on LOW 6-8 hours, or until sweet potatoes are tender.

Nutritional information per serving:
Calories 317 Calories from Fat 12% Fat 3g Saturated Fat 1g Cholesterol 25mg Sodium 1406mg Carbohydrates 37g Dietary Fiber 8g Total Sugars 4g Protein 19g, Dietary Exchanges: 2 1/2 starch, 2 lean meat

Terrific Tidbit: To reduce the sodium, use reduced-sodium taco seasoning mix and then the recipe will be diabetic friendly! I added sweet potatoes for a colorful nutritional boost.

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Easy Peanut Butter Pie
1/3 cup peanut butter
4 ounces cream cheese, softened
1/2 cup powdered sugar1 (9 ounce) container of cool whip, thawed
1/4 cup milk
1 (9 inch) graham cracker crust or 1 -9 inch chocolate cookie pie crust

Combine all ingredients and freeze in a baked graham cracker crust or Oreo cookie crust.  May be topped with chocolate sauce.

This recipe is from Food.com

Double Chocolate Peanut Butter Pie
Chocolate Crust–>
4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 stick unsalted butter, cut into tablespoon
8 ounces chocolate wafer cookies (from a 9 ounce package), finely ground (2 cups)
Peanut Butter filling –>
8 ounces cream cheese, softened 1 cup
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
3/4 cup salted roasted peanuts, chopped
Kosher salt
Chocolate Topping –>
4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream

Preheat the oven to 375.  In a medium glass bowl, combine the chocolate and butter  and microwave at high power in 20-second intervals until the chocolate is melted.  Stir well, then stir in the cookie crumbs.  Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side.  Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools. In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended.  In another large bowl, using the same beaters, whip the chilled cream until firm.  Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts.  Spoon the filling into the crust, smoothing the surface.  Sprinkle lightly with salt and refrigerate until set, about 3 hours. In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot.  Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.  Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes.  Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie.  Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring.  Using a sharp knife, cut the pie into wedges.  Run the knife under hot water and dry it between each cut.

This pie can be covered and refrigerated overnight. Garnish with the chopped peanuts before serving.  Serve the pie chilled or slightly cooler than room temp.

This recipe is from foodandwine.com