Cafe Rio Ranch

1 pkg Buttermilk Ranch dressing
3 Tomatillos - paper removed - roughly chopped
1 c mayo
1 c buttermilk
1 c cilantro - roughly chopped
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green tabasco sauce
juice from one lime

put all into a blender until well blended. enjoy!

Gingerbread cookies

Whatever you do, don't over bake these guys - they will dry right out. If anything under bake them just a shade (they will continue to bake for another couple of minutes once you pull them from the oven). Big cookies take longer to cook than tiny ones, keep that in mind as well.

4 cups white whole wheat flour
3/4 teaspoon baking soda
1 teaspoon salt
4 teaspoons ground ginger
1 teaspoon ground cloves
1 tablespoon ground cinnamon
1/4 teaspoon finely ground black pepper
11 tablespoons unsalted butter, room temperature
2/3 cup dark natural cane sugar (i.e. muscavado), or alternately use a dark brown sugar, packed
3 large eggs
2/3 cup organic unsulfured molasses (blackstrap)large grain sugar (turbinado) for decoration
popsicle sticks (optional)
In a medium bowl, sift together flour, baking soda, salt and spices. Set aside.
In a large bowl by hand (or with an electric mixer) cream the butter until it is light and fluffy. Add the sugar and mix again until light and creamy. Blend in the eggs one at a time and then the molasses. Add the flour mixture in two additions either by hand or on low speed. Divide the dough into two pieces, wrap each in plastic and chill for an hour or so.
Heat oven to 350 degrees, racks in the middle, and line a couple baking sheets with parchment paper or Silpats. Set aside.

Roll the dough out onto a lightly floured countertop roughly 1/8-inch thick and cut into gingerbread men (or other desired shapes). Transfer to baking sheets and arrange a popsicle stick underneath each (if desired), no need to press the stick aggressively into the dough, gently is fine – the cookies will bake right onto the sticks. Sprinkle with sugar (optional) and bake for 7 –10 minutes (for 3 – 4-inch cookies), less for smaller cookies, more for larger.
Makes about 3 dozen four-inch gingerbread men.

Vanilla Maple Carrots

YUMMY!! Sort of expensive but it is really good.

1 lb Carrots peeled and sliced horizontally in 1 inch slices
1 vanilla bean pod
2 cups water
1 Tbl unsalted butter
2 Tbl Pure Maple syrup
1/2 tsp salt
pinch fresh pepper

Add carrots and water to a large skillet, and start to simmer. Cut Vanilla bean open and scrape out the beans into the carrots and then just throw the whole pod in with the carrots too. Let simmer 10-15 minutes until carrots are tender and most of the water is gone.

Then add butter, syrup, salt and pepper let simmer a couple more minutes and presto! A very healthy, very kid friendly (zack loved this) side dish to compliment any meal. Enjoy!!

Pasta Salad

2 16 oz. Pasta cooked
1 purple onion
4 cucumbers sliced & peeled take a fork and run down it

Dressing
3 cups of apple cider vinegar
1 1/2 cup surgar
1 tsp. minced garlic
1 tsp salt
1 tsp pepper
2 tsp parsley
2 Tbls olive oil
1 Tbls accent

will fill to the top of a mason jar shake and add right before severing.

Grape Salad

Great summer recipe, and as always very easy!!

1 cup. sour cream
80z cream cheese
2 lbs each red & green grapes
1/2 cup sugar
1 tsp. vanilla
side of grape nuts or granola cereal

cream very thing to gether then add grapes
spinkle grape nuts or what ever on top

Cresent Squares

I got this recipe from Pillsbury.com. It was so simple and actually turned out delicious! This one is definitely going into my recipe book.

1 (3-oz.) pkg. cream cheese, softened
1 tablespoon margarine or butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped fresh chives or onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimientos, if desired
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 tablespoon margarine or butter, melted
3/4 cup seasoned croutons, crushed (I used Italian breadcrumbs and they worked great)

DIRECTIONS

1. Heat oven to 350°F. In medium bowl, combine cream cheese and 1 tablespoon softened margarine; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.

2. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted margarine; sprinkle with crushed croutons.

3. Bake at 350°F. for 25 to 30 minutes or until golden brown.

Train Burger

There is a fantastic place to eat in Heber City, Utah called DAIRY KEEN. It has the BEST burgers, shakes, fries, not to mention...FRY SAUCE! You have to go eat there at least once in your lifetime. I feel lucky to have the recipe of the famous "Train Burger", if I didn't I would have some major withdrawls!Enjoy!

Make the sauce first, so the flavors can blend

2 lbs. Hamburger
1 lb. Ham
8 Lrg. hamburger buns
8 slices Swiss cheese
8 slices American cheese
1 Recipe Train sauce (see below)
Lettuce
Sliced Tomatoes
Dill Pickle Slices

Divide hamburger into 8 patties. Divide ham into 8 servings. Cook hamburger on grill. When hamburger is almost 165 degrees, place ham onto grill. when ham is hot, place Swiss cheese on ham and American cheese on hamburger. Cook hamburger to 165 degrees, toast or heat buns. Serve with train sauce, lettuce, pickles and tomato. Serves 8

Train Sauce:

1 c. mayonnaise
1/4 c. ketchup
2 T. creamy french salad dressing
1 T. white vinegar
1 T. sugar
1 T. minced sweet pickle
1 T. minced white onion
1/4 tsp. salt
1/8 tsp. white pepper

Combine all ingredients in a small bowl; stir well. Cover and refrigerate for several hours so that flavors blend. Makes about 1 1/2 c. sauce.