Chex Mix

Adapted from Chex.com

My husband and little boy love eating this as a snack!

4 1/2 cups Corn Chex

4 1/2 cups Wheat Chex

2 cups pretzels

2 cups garlic flavor bagel chips, broken in pieces

12 tablespoons butter, melted

4 tablespoons Worcestershire sauce

1 1/2- 3 teaspoons seasoned salt (depending on how salty you like it)

1 1/2 teaspoons garlic powder

1 teaspoon onion powder.

Preheat oven to 250 degrees. Mix cereals, pretzels and bagel chips in large bowl. Set aside. Mix remaining ingredients in a separate bowl. Pour sauce over cereal mixture until evenly coated. Spread evenly on baking sheet-use 2 if necessary. Bake 1 hour stirring every 15 minutes.

Sweet Pork Burritos

Sweet Pork Recipe Adapted from Koyle Family Cookbook

Recipe Submitted by Amie Hull

Other Items Adapted from Tried and True Recipes

Recipe Submitted by Catherine Baird

This recipe is a combination of a few sources. The meal was absolutely delicious! It seems involved, but it is so worth making! Be sure to serve with salsa, guacamole and sour cream.

Ingredients:

Sweet Pork

6 pounds pork

4 cups Dr. Pepper

5-15 oz. cans tomato sauce

4 tsp. cumin

4 Tbsp. molasses

3 cups brown sugar

Place Dr. Pepper, tomato sauce, cumin, molasses and brown sugar in crock pot. Mix well. Add pork. Cook on low for 6-8 hours or until meat shreds.

Cilantro-Lime Rice:

1 cup uncooked rice

1 tsp. butter

2 cloves garlic, minced

1 tsp. fresh lime juice

15 oz. can chicken broth

1 cup water

1 Tbsp. lime juice

2 tsp. sugar

3 Tbsp. chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime juice, chicken broth and water. Bring to a boil. Cover and cook until rice is tender. Remove from heat. In a small bowl combine 1 Tbsp. lime juice, sugar, and cilantro. Pour mixture over cooked rice and mix in as you fluff.

Green Enchilada Sauce

4 oz. chopped green chilies

7 oz. can salsa verde

1/2 cup chicken broth

2 tsp. sugar

1 tsp. salt

Combine all ingredients in small saucepan. Bring to a boil, then reduce heat and let simmer for about 20 minutes. Place pork, along with a scoop of rice, and some black beans on a large tortilla and roll up. Slather with green enchilada sauce and top with Monterrey Jack cheese, and place in oven at 450 degrees or under broiler until cheese is melted.

Shoyu Chicken

Adapted from Allrecipes

This is a fun hawaiian recipe for kabobs.

Ingredients:

• 1 cup soy sauce
• 1 cup brown sugar
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 Tbs ginger
• 1 Tbs dried oregano
• 1 Tbs ground black pepper
• 1 tsp crushed red pepper
• 1 tsp ground paprika
• 2 lbs chicken breast, cut into pieces
• 1 bell pepper, cut into pieces
• 1 onion, cut into pieces and segmented

Directions:

• Whisk together the soy sauce, brown sugar, garlic, onion, ginger, black pepper, oregano, red pepper flakes, and paprika in a large glass or ceramic bowl.  Put aside part of the marinade to use later for additional sauce when serving.  Add the chicken and veggies and toss to evenly coat.  Cover the bowl with plastic wrap and marinate the chicken for at least 2 hours.
• Preheat the grill for medium heat and lightly oil the grate.
• Remove the chicken and veggies form the marinade and string onto skewers.  Discard the remaining marinade.  Grill the chicken kabobs on the grill until cooked through.  Serve over rice and with extra marinade.  

Indian Apricot Chicken

Adapted from Allrecipes

This was a fun spin on Indian food.  I am fairly certain it is not authentic, but it used the garam masala spice, so I guess it would be classified as Indian.  I served it with cilantro lime rice and some naan bread.

Ingredients:

• 1 lb chicken breasat, cut into bite-sized pieces
• 2 tsp garam masala
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 2 Tbs olive oil
• ½ yellow onion, finely diced
• 1 cup chicken stock
• 1 cup apricot preserves
• ¼ cup white vinegar
• 1 tsp  hot pepper sauce
• 1 tsp lime zest
• 1 Tbs butter

 Directions:

• Season the chicken with garam masala, garlic powder, salt and pepper; set aside.  Heat the olive oil in a skillet over medium heat.  Cook the onions in the hot oil until tender, about 5 minutes.  Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes.  Remove the mixture from the pan and set aside.
• Pour the chicken stock into the pan and bring to a simmer.  Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar.  Season to taste with the hot sauce.  Place the chicken back in the pan; simmer until chicken is cooked through, about 10 minutes.  Stir in lime zest and butter before serving.

Best Ever Caramel Apple Crisp

Adapted from Tried and True Recipes

Recipe submitted by Chelsey Sanford

I don't always like cooked fruit so I choose my recipes that include cooked fruit very carefully. This recipe was sooo yummy. I made up some of my own caramel sauce to pour over it, or you can use caramel ice cream topping. We made some homemade vanilla ice cream to go along with it and it was amazing!

Ingredients:

Apple Filling:

4 Granny Smith apples, peeled and sliced

1/2 cup white sugar

1 Tablespoon flour

1/2 teaspoon cinnamon

1 Tablespoon lemon juice

1/4 cup water

Caramel Sauce (ice cream topping or your favorite caramel sauce recipe)

Crumble:

1 1/2 cup flour

1 cup brown sugar

1 cup quick oats

1 cup butter, softened

Directions:

Preheat oven to 350 degrees. In a medium sized bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water. Spread evenly in an 8X8 pan. Pour caramel sauce over the apple mix. In another bowl, mix together flour, brown sugar, oats and butter. Cover caramel sauce with flour/sugar mix (crumble). Bake for 45 minutes. Serve with ice cream.

Chicken Kabobs Mexicana

Adapted from Allrecipes

I do love to grill kabobs in the summer.  It's an easy way to get a complete meal...and all on one stick! These had a great flavor and went very well with the left over Southwestern Quinoa.  

Ingredients:

• 2 Tbs olive oil
• 1 tsp ground cumin
• 2 Tbs chopped fresh cilantro
• 1 lime, juiced (about 2 Tbs)
• Salt and ground black pepper, to taste
• 2 skinless, boneless chicken breasts, cut into 1” cubes
• 1 small zucchini, cut into slices
• 1 onion, cut into wedges and separated
• 1 bell pepper, cut into pieces

 Directions:

• In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice.  Season with salt and pepper.  Add chicken and vegetables and mix well.  Cover and refrigerate for at least one hour.
• Preheat grill for medium-high heat.  Thread chicken and vegetables onto skewers. 
• Spray grill with cooking spray and arrange skewers on hot grate.  Cook for approximately 10 minutes or until chicken is cooked through, turning to cook evenly.

Thai Chicken Fettuccine

Recipe Adapted from Home Cooking the Costco Way

I thought of my sis when I saw this recipe and thought I'd give it a try! It turned out great!

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breast, cut in strips

1 cup salsa

1/4 cup peanut butter, regular or chunky

2 tablespoons honey

2 tablespoons orange juice

1 teaspoon soy sauce

1/2 teaspoon ground ginger

3 cups hot cooked fettuccine

Chopped fresh cilantro, optional

Heat oil in skillet over medium-high heat. Add chicken and cook for 5 minutes until lightly browned, stirring often.

Stir in salsa, peanut butter, honey, orange juice, soy sauce and ginger. Cook and stir until chicken is cooked through.

Top fettuccine with sauce. Garnish with cilantro if desired.