Thursday, August 29, 2013

Pork Enchiladas

1 lb. boneless pork spare ribs
1 reg. size jar medium salsa
1/2 C brown sugar
Costco tortillas
Mexican cheese
Mild green enchilada sauce

Combine pork, salsa and brown sugar in crock pot. Cook on high for 6 hours, until meet easily shreds.

Cook tortillas. Fill with meat and cheese, roll. Top rolled tortillas with sauce and more cheese. Serve with guac, sour cream, salsa, shredded lettuce.

Recipe from Jenn Rencher

Stuffed Peppers

about 6 cups cooked rice
8 medium green peppers
1 large onion, diced
2 pounds of ground beef
1 can condensed tomato soup (do not add water)
1/2 to 1 can tomato sauce
1 can diced tomatoes (drain and discard juice)
1/2 TBS salt
2 tsp Worcestershire sauce

Cook rice. Remove tops and seeds from peppers and cut in half lengthwise. Cook peppers in boiling salt water about 5 minutes. Drain and cool slightly. Place 12 halved peppers in a shallow baking dish (spray with Pam) and generously salt each pepper. Dice remaining 2 peppers

In a large pan, brown ground beef. Add onions and cook until transparent. Stir in condensed soup, tomato sauce, tomatoes, Worcestershire sauce, diced peppers, salt and pepper. Add about 6 cups rice and blend well. Stuff each 1/2 pepper with rice mixture. Fill the spaces between the stuffed peppers with extra rice mixture. Cover with foil and bake at 375 degrees for 30 minutes. Add grated cheese last few minutes. Serve with ketchup.

Serves 12.

Recipe from Lisa Ellis

Tuesday, June 4, 2013

Banana Muffins

1 3/4 cups flour
1 tsp baking soda
1 TBS baking powder
1 tsp cinnemon
1/2 tsp salt
1 cup brown sugar
1/2 cup oil
2-3 ripe bananas
2 eggs
1 tsp vanilla
1 tsp hot water

Bake in muffin tin at 350 for 12-18 minutes.

Tuesday, May 28, 2013

Amazing Bacon Jalapeno Poppers

4 slices of bacon
1 link Italian sausage
1 cup shredded cheddar cheese
1/2 tsp minced garlic
1/8 cup grated parmesan cheese
3 oz. cream cheese6 large jalapenos

1. Cook bacon half way, cut each slice into thirds and set aside.
2. Remove casing from sausage, cook until crumbly and brown. Set aside to cool.
3. Combine garlic, all the cheeses and the cooled sausage and mix well.
4. Using gloves, remove the stem from each jalapeno, leaving the top intact, and slice each jalapeno length-wise. Remove the seeds and membrane from each one. 
5. Evenly stuff each jalapeno with the cheese/meat mixture (tip: stuff to slightly above the sides of the pepper because some settling will occur but not too full or it will run over the sides.) and place one piece of bacon on top of each pepper. Lay on a sheet of tin foil.
6. Grill over high heat until cheese is bubbly and pepper bottoms start to turn brown/black. They will be super hot so allow to cool before eating.

This makes 12 poppers so for a big crowd we usually multiply it by 2 or 3.
This can be done in the oven as well.

Recipe by Christina and Brandt Brinkerhoff

Photo by Haley Rencher

Sunday, May 26, 2013

BYU Mint Brownies

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

Mint Icing
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Chocolate Icing
2/3 cup butter
2/3 cup coco
4 cups powder sugar
3 tsp vanilla
4 TBS milk

Brownies:  Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 13 by 18 inch jelly roll baking pan. Bake at 350 degrees for 25 minutes.

Mint Icing:  Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Chocolate Icing: Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

PREP AND COOK: 90 min. COOL: 1 hr.

Recipe from BYUMagazine
Photo by Haley Rencher