Broccoli Salad

1/2 bag of broccoli from Costco
Bacon to taste
Mozzarella cheese to taste
1/2 red onion chopped fine
1/8-/14 cup red wine vinegar
2 cups mayo
1 cup sugar

Chop broccoli and onion. Cook and crumble bacon. Add cheese. Blend the last 3 ingredients and pour over salad to taste.

Mrs. Fields oatmeal cookies

Cream together:
2 cups butter
2 cups sugar
2 cups brown sugar

Add:
4 eggs
2 tsp vanilla

Mix together and add to the above ingredients:
4 cups flour
5 cups oatmeal (blended till fine)
1 tsp salt
2 tsp baking powder
2 tsp baking soda

Mix together all ingredients. Add 24 oz bag of chocolate chips, 8 oz hershey bar (finely grated), 3 cups chopped nuts. (these are all optional. I usually make 1/2 the batch with nuts and the other 1/2 with chocolate chips)

Baked on ungreased cookie sheet 375 for 9-11 minutes. Makes about 112 cookies.

Chicken Enchiladas

1 lb Monterey Jack cheese cut into 1" cubes
1 block (8oz) cream cheese
6 chicken breasts cooked and cubes (I sometimes cook it for about 4-5 hours on low in the crockpot with some chicken boullion, water and seasoning and shred it)
1 pint sour cream
2 cans cream of chicken soup
Flour tortillas
Sharp Cheddar
Salsa

This recipe will make about 12-15 decent size enchiladas so you can either half the recipe or make the full recipe and freeze the other half for another dinner.

Mix sour cream and cream of chicken soup together. Spread half of the mixture on the bottom of a 9x13 dish. Mix together cream cheese, Monterey jack, chicken, and salsa to taste. Place that mixture in the flour tortillas and lay over the sour cream mixture. Spread the remaining sour cream mix on top of the tortillas and top with cheddar cheese. Bake in 350 oven for about 30 minutes.

Tomatillo Dressing

1 pkg Hidden Valley Buttermilk Ranch Dressing Mix
1 cup buttermilk
1 cup mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2-1/2 bunch cilantro, chopped
1/2 tsp lime juice
1/2 to 1 small jalapeno, seeds removed

I just mix this in the blender and let it set in the fridge for a few hours. Yummy!!!

Cafe Rio Chicken

5 pounds of chicken breast
1 small bottle zesty italian dressing
1 TBSP chili powder
1 TBSP cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

Lime Rice

In a sauce pan, saute:
2 TBSP butter
1 yellow onion, chopped
4 garlic cloves, minced

In a large pot, bring to boil the following:
(after boiling turn down to simmer and cover so rice will cook.)
6 2/3 cup water
8 tsp chicken bouillon
1/2 bunch cilantro (chopped)
2 tbsp cumin
2 small cans diced green chiles
1 TBSP lime juice
1/2 tsp pepper
3 cups rice (maybe a half cup more, you can play with it)

Cafe Rio Shredded Pork (another recipe)

3 1/2 pound pork roast
1 bottle taco sauce (8oz)
1 TBSP cumin
1 cup brown sugar
1 can coke (no diet)
Cook pork in crock pot on low for 6 hours (cover roast 1/2 with water.) Add ingredients to pork three hours before it is done.