Symphony Brownies- Andrea Larson

ingredients:
3 symphony bars (the ones with the toffee chips)
2 brownie mixes (make according to box)

Your favorite home made chocolate frosting, or 1 can store bought frosting

directions:
in a greased, 9x13 pan spread half of the brownie batter onto pan. Place symphony bars layering over the batter, and spread the remaining batter on top of the bars. Bake at 350 for about 1 hour, give or take...until knife is inserted and comes out clean. (it's a little hard to tell due to the melted chocolate bars in the center, I have a terrible habit of undercooking these brownies). Let cool, and spread chocolate frosting on top.

Tip: This recipe is VERY rich! And could easily be reduced by half, and baking in a smaller 8 inch square baking dish. Serve with vanilla icecream.

Cafe Rio Rice- Christine Weight

4 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
2 c rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Cafe Rio Sweet Pork- Christine Weight

SWEET PORK
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Black Beans- Christine Weight

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro Ranch Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender

*Note- This recipe makes a ton! I usually half it, and it fills up my dressing container*

Crack in a Bag, AKA Chex Mix Delight - Allison Williams

1 box chex cereal ( i use half rice and half corn chex for different colors)
1 box golden graham cereal
2 cups coconut
2 1/2 cups slivered almonds
2 cups chopped pecans ( pecans are optional. May use any nuts, dried fruit, etc)
1 1/2 cups butter
2 cups sugar
2 cups karo syrup (the clear kind)
wax paper

Mix together 1st four ingredients in a large bowl, set aside. Boil butter, sugar, and syrup together for 2 minutes. Pour over dry ingredients, mix to coat. Pour onto wax paper to fully cool. Add different nuts, dried fruit etc.

I add my pecans to the mixture first or while mixing with the sugars. Depending on the size of your bowl, it may be easier to mix on the wax paper. You can't really go wrong with this recipe. You kinda add whatever whenever, and however much you want. I also don't know what size cereal boxes you "should" use. I get the 12.8 oz boxes of chex. And I don't remember if I get the smaller or larger box of golden grahams. Again, can't go wrong.

Easiest Chicken Pot Pie

1	cup cut-up cooked chicken
1	bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1	can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2	cup fat-free (skim) milk
1	cup Bisquick Heart Smart® mix
1/2	cup fat-free (skim) milk
1	egg

1.	Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
2.	In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
3.	Bake uncovered about 30 minutes or until golden brown.

Eclaire Cake- Erin Johnson

2 box of vanilla pudding ( i always use sugar free)
3 Cups Skim Milk
Graham Crackers
1 container cool whip ( i use light also)
1 container of Chocolate frosting

Mix 2 boxes of vanilla pudding with 3 cups cold milk. dont let the pudding set but when it thickens fold the container of cool whip. Do it gently so you dont take the air out of the cool whip... On the Bottom of a 13X9 pan lay graham crackers down. put half the pudding/cool whip mixture down. another layer of graham crackers and the rest of the mixture. let set over night or at least for a few hours. (over night is better) One it has set take the chocolate frosting put it in the microwave for about 20 sec or so til it gets smooth. Spead over the top of the cake and let it set. Only takes a few min to hard. Eat chilled.