Candied Bacon

Ingredients:

1 lb. bacon

fresh ground pepper

1/3 cup brown sugar

Directions:

Preheat the oven to 325 degrees F.

Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.

Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!

Shish Kabobs

Baked Potatoes

Fajitas

Cafe Rio Pork

Ingredients:
5-6lb. Pork Roast
1TBSP. Cumin
1 C. brown sugar
20oz bottle coke
12oz Red Taco Sauce

Directions:
Place roast in crock pot and cover half way up with water. Cook roast in crock pot on low for 6-8 hours. Strain liquid from roast and add other ingredients place in fridge over night. Next day cook on low for 4 hours. Take out roast and shred. Put back in sauce and let cook for an additional hour.

Cafe Rio Pork

Ingredients:
5-6lb. Pork Roast
1TBSP. Cumin
1 C. brown sugar
20oz bottle coke
12oz Red Taco Sauce

Directions:
Place roast in crock pot and cover half way up with water. Cook roast in crock pot on low for 6-8 hours. Strain liquid from roast and add other ingredients place in fridge over night. Next day cook on low for 4 hours. Take out roast and shred. Put back in sauce and let cook for an additional hour.

Cafe Rio Chicken

Ingredients:
1 small bottle Kraft Zesty Italian
1 TBSP Chili powder
1 TBSP cumin
3 cloves minced garlic
5lbs boneless skinless chicken breast

Directions:
Roast all ingredients in crock pot on low for 4 hours. Shred chicken, roast an additional 1 hour.

Creamy Tomatillo Dressing

Ingredients:
1 pkg. buttermilk Ranch dressing (powder)
3 tomatillos
1 C. mayonnaise
1 C. buttermilk
1 C. Chopped cilantro
3 cloves garlic
1/8 tsp. cayenne

Directions:
Mix in blender. Chill

Cafe Rio Rice

Ingredients:
3 C. water
4 tsp. Chicken bouillon
4 tsp. minced garlic
1/2 bunch chopped cilantro
1 tsp. cumin
1 can green chilies
3/4 tsp. salt
1 TBSP butter
1/2 medium onion, chopped
3 C. rice, uncooked

Directions:
Bring water to a boil. Add all ingredient. Cover and cook for 30 minutes.

No-Bake Cheesecake

Ingredients:
1 (6-oz.) ready crust graham cracker pie crust
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can eagle® brand sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other fruit in season

Directions:
With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand‚ until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours. Top with fruit.

Creamy Chicken Italiano

Ingredients:
4 boneless, skinless chicken breasts
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz. cream cheese, softened
10 3/4 oz can cream of chicken soup

Directions:
Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cook on low 3 hours. Combine cream cheese and soup until blended. Pour over chicken. Cover. Cook on low 1 hour, or until chicken juices run clear. Serve over noodles or rice.

Rhubarb Crunch

Ingredients:
4 cups diced rhubarb
1 Tbsp flour
1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1 Tbsp water if fruit is fresh

Crumb Mixture:
1 cup oatmeal
1/2 cup flour
1 cup brown sugar - packed
1/2 cup butter

Directions:
Place 1/2 crumb mixture in bottom of 9x9 pan. Place fruit mixture on top. Put remainder of crumb mixture on and bake at 350 until it is bubbly all over (approx. 45 min.)

Baked Potato Soup

Ingredients:
3 Tablespoons Butter
1 cup finely chopped onion
2 Tablespoons flour1(140z) can chicken broth
4 medium potatoes, peeled and cut
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 cup half and half

Garnish with:
Grated cheddar cheese
Sour cream
Crumbled Bacon
Chopped green onions

Directions:
Melt butter in a 2-quart sauce pan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, pepper, basil, and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes or until potatoes are soft. Stir occasionally. Sir in half and half and heat through. Serve with Garnishes.

You can make all of the soup except the half and half in the morning. Put in your fridge and then when you are ready to serve in the evening put back on stove add your half and half and heat it up

Crock-pot Salsa Chicken

Ingredients:
2 boneless skinless chicken breasts
1 cups salsa
1/4 cup brown sugar
1 tbsp. flour

Directions:
Mix everything together in crock-pot and cook on high 3 1/2 hours on high or low setting all day.
Spicy but sweet. Serve in tortillas.

Cooked to Death Pot Roast

Ingredients:
(2)packages Lipton Onion Soup mix
4 lb. roast
3/4 cup water
2 onions, sliced

Directions:
Brown roast. Place onions in the bottom of the crock pot. Place roast on top. Combine soup mix with the water and pour over roast. Cook on low for 12-24 hours.

Chicken and Peppers Pasta

Ingredients:
8 oz. pasta, uncooked
4 cups broccoli florets
2-3 cups red, yellow and orange bell peppers, sliced
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
1 1/2 lbs. boneless skinless chicken breasts cubed
2 cloves garlic, minced
2 Tbsp. Basil
1 can spaghetti sauce
15 oz. can diced tomatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese

Directions:
Marinade cubed chicken in dressing, garlic and basil for 30 minutes. Cook and peppers over medium heat until chicken is cooked through (170ºF).

Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.

Drain pasta mixture in colander; return to pan and set aside.

Heat spaghetti sauce, tomatoes and cream cheese cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended. Pour sauce over pasta, broccoli, chicken and peppers until coated , mix well.

Sprinkle evenly with Parmesan cheese.

French's Crunchy Onion Chicken

Ingredients:
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten

Directions:
1.Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
2.Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
3.Bake at 400°F for 20 min. or until no longer pink in center.

Tips:
1.Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
2.Tip: For extra spicy flavor, add 1 tbsp. Frank's RedHot Sauce to beaten egg. Splash on more Frank's RedHot Sauce after baking chicken.
3.Nutritional Analysis Per Serving: 360 Calories, 19 g Fat, 8 g Saturated Fat, 0 g Trans Fat, 131 mg Cholesterol, 32 g Protein, 13 g Carbohydrates, 1 g Dietary Fiber, 225 mg Sodium.