Marilyn's Potato Salad

HERSHEY’S TOFFEE BIT COOKIES-CTR 6 Class

Ingredients

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup 1 stick butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

1-1/3 cups 8 oz. pkg. HEATH BITS 'O BRICKLE Toffee Bits

Instructions

Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.

Stir together flour, baking soda and salt; set aside. 

Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.

Drop by rounded teaspoons onto prepared cookie sheet. Bake 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Pumpkin Muffins

15 oz. can pumpkin
1 yellow cake mix
1 tsp. cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp vanilla

Bake 350 degrees according to pkg directions for muffins plus another 6 minutes.  Add chocolate chips if you like.

Conference Fluffy Baked Green Chile Omelette (Oct 2018)

10 eggs

1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp white pepper

4 cups (16 oz.) shredded Mexican or Colby/Jack cheese

2 cups (16 oz.) 2% low-fat cottage cheese

2 cans (4 oz. each) chopped green chiles

In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles.

Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: 12 servings

Cilantro Lime Rice Cafe Rio

Ingredients:
2 cups rice
4 cups water
2 tablespoons of butter
2 teaspoons Chicken Bouillon
1 handful cilantro, chopped
1/2 lime, juiced
1 Can (4oz) Diced Green Chiles

Pour everything except cilantro in a rice cooker and follow product instructions, or in a pot, heat to a boil and then add the lid and turn down to low for 20-30 minutes or until tender.  Or just bake with lid on at 375 degrees for 40 min.

Remove the lid, add cilantro and stir to combine everything and serve immediately.

Cafe Rio Creamy Cilantro Tomatillo Ranch Dressing

  1 Jalapeno

  1 Clove Garlic

  1 Tomatillo

  1 Handful cilantro

  1 lime juiced

  1 cup milk

  1 cup mayonnaise

  1 Package dry ranch dressing packet

Place all ingredients except the mayonnaise into the blender and blend until smooth. Whisk in the mayo and place in the fridge.

Cafe Rio Chicken - yum!

1 Bottle of Kraft Zesty Italian Dressing

   1 Tablespoon Cumin

   1 Tablespoon Chili Powder

   3 Cloves of Garlic, minced

   5 LBS Boneless, skinless chicken breasts

  

Mix ingredients and pour over chicken in a crock pot and cook on low 4 hours.

Remove chicken and shred. 

Place back in crock pot for another hour.