Adams Family Recipes

Cafe Rio

2009-02-17T13:30:00.000-08:00

I got this recipe from an enrichment that I had recently and thought that I would share it . It is a recipe for Cafe Rio's Chicken.

Chicken for burritos or salad like Cafe Rio

6-7 boneless chicken breasts

1 small bottle of Kraft Zesty Italian Dressing

1 T. cumin

1 T. chili powder

3 cloves garlic, or 1 ½ t. minced garlic

Cook in crock pot on low for 4 hours. Shred chicken and cook for another hour.

Hope you all enjoy and looking forward to some time having a sister in law lunch again. If you have any fun recipes (dinner or dessert etc.) please send them to me and I can post them.

Lynne

Mint Chocolate Brownies

2008-12-08T10:05:00.000-08:00

1 cup granulated sugar
1/2 cup (1 stick) butter
1 1/4 chocolate semi sweet chips
3 eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla
1/4 teaspoon baking soda

Heat granulated sugar and butter in medium saucepan over low heated, stirring until butter is melted. Remove from heat. Add 1 1/4 cups morsels; stir until melted. Stir in eggs. Stir in flour, vanilla and baking soda until combined. Spread into greased 13x9 inch cake pan.
Bake in preheated 350 degree oven for 18 to 22 minutes (18 works best in my oven) or until wooden pick comes out slightly sticky.

Cool up to 45 minutes or until completely cooled.

Mint Filling
1/2 cup butter softened
1 (3 oz) package cream cheese, softened
2 1/2 cups powdered sugar
3 Tablespoons creme de menthe syrup or oil of peppermint or extract to taste
green food coloring if you do not use creme de menthe

Beat until light & fluffy the butter & cream cheese together. Add all remaining ingredients and beat until smooth. Spread evenly over the cooled brownies.

Frosting
1 cup semi-sweet chocolate chips
1/3 cup butter

In a small sauce pan, melt butter & chocolate chips over low heat, stirring constantly. Remove from heat & cool about 15 minutes. Pour frosting evenly over filling. spread carefully over filling to cover. Refrigerate for 1 hour. Cut into squares . cover & keep refrigerated until ready to serve. (easier to cut before completely chilled)

Peppermint Macaroons

2008-12-08T09:32:00.000-08:00

2 egg whites (at room temperature)
1/8 tsp salt
1 (14 oz ) can sweetened condensed milk
1 tsp vanilla
2 (14 oz) packages shredded sweetened coconut
1 cup white-chocolate morsels
1/2 cup crushed peppermint candies or candy canes
The batter was very thin & really spread out so I added about 1 /4 cup flour - i think you could add up to 6 Tblsp flour.

Preheat oven to 300 degrees. Line 3 baking sheets with parchment paper - it worked best on a silpat mat- I also gave them a light spray of pam.
In a large bowl whisk together egg whites and salt until foamy, about 2 minutes. Whisk in condensed milk and vanilla. FOLD in coconut, white chocolate morsels and crushed peppermints.
Using a 1 1/2 inch spring loaded ice cream scoop, drop dough on prepared cookie sheets. Bake for 20 minutes or until coconut just begins to brown. Let cool on pans for 10 minutes . I found they were easier to remove when they were really cool. Finish cooling on a wire rack.

Pear Jam - Rissa Clarke's recipe

2008-11-06T13:38:00.001-08:00

8 qts pears peeled & slice very thin (32 cups)
6 quarts sugar (24 cups)
4 cups cruxhed pinapple plus juice
2 oranges (ground in food processor or blender) including rind
1 pint marachino cherries drained & cut in half & drained 24 hours

Slice pears very thin. Combine pears, pinapple, oranges & pour sugar over. Stir well. Cover mixture & sit on counter for 24 h ours. Stir occasionally. Cook in 2 batches until clear about 15-20 minutes. Add th cut Marachino cherries. Let come to a boil after the cherries have been added. Then bottle & cook in hot water bath about 10 minutes.

Pear Pie

2008-11-06T13:20:00.000-08:00

1 10” unbaked pie crust
1 ½ c. sugar
1/3 c. melted butter
6 T. flour
3 eggs
1tsp. vanilla
1 lg can pear halves, well drained or 5-6 fresh pears

Beat eggs, sugar, flour together until creamy. Add melted butter & vanilla. Arrange pear halves or quarters ( I prefer quartered ) in unbaked pie shell and pour creamed mixture over pears. Bake at 375 for 40-60 minutes. Test doneness by inserting knife into custard. Knife will come clean when done. Cool before serving. Serve with whipped cream

Artichoke Dip

2008-09-27T14:23:00.000-07:00

1 can artichokes drained
1 small can of diced chillies
1 cup mayo
1 cup parmesan cheese

Break up artichokes and mix all ingredients together. Bake uncovered at 350 for 30 minutes.

Serve hot!

Yummy Guacamole

2008-09-11T22:35:00.000-07:00

Oh yea. This is great guacamole recipe.

We originally got this recipe off of the food network site but we have modified it to our liking. There is not an exact recipe, just make it taste good.

4 to 6 ripe avocados mashed

1/2 to 3/4 cup white onion chopped

1/4 to 1/2 cup tomato chopped

2 or 3 tablespoons lemon juice

1 or 2 cloves of garlic pressed

1/4 teaspoon Cumin

1/4 teaspoon Cayenne

1/2 cup finely chopped cilantro

1 finely chopped or purred serrano pepper

Salt to taste

Mix it all together. Avacodos are mild and take on whatever flavor you add so keep adding salt and lemon juice till the flavor is just right.

Cinnabon Cinnamon Rolls

2008-09-03T22:26:00.001-07:00

If you think these look good.... they tasted that much better.

Rolls

1 1/4 ounce package active dry yeast (or 2 1/4 teaspoons)

1 cup warm milk (105 to 100 degrees F)

1/2 cup Granulated Sugar

1/3 cup margarine, melted

1 teaspoon salt

2 eggs

4 cups all-purpose four

Filling

1 cup packed brown sugar

2 1/2 tablespoons cinnamon

1/3 cup margarine, softened

Icing

8 tablespoons (1 stick) margarine, softened

1 1/2 cups powdered sugar

1/4 cup (2 ounces) cream cheese

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1. For the rolls, dissolve the yeast in warm milk in a large bowl.

2. Mix together the sugar, margarine, salt, and eggs. Add flour and mix well.

3. Knead the dough into a large ball, using your hands dusted lightly with four. Put in a bowl, cover, and let rise in warm place about 1 hour, or until the dough has doubled in size.

4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.

5. Preheat oven to 400 degrees F.

6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.

7. Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.

8. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time evenly spaced , in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 10 to 15 minutes, or until light brown on top.

9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.

10. When the rolls come out of the oven, coat each generously with icing. Makes 12 rolls.

Chicken Pot Pie

2008-09-03T22:26:00.000-07:00

1 Package (10 ounces) frozen peas and carrots
1/3 cup butter or stick margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut up cooked chicken or turkey
Pastry for 9 inch two crust pie (Puff Pastry)

1.Rinse frozen peas and carrots in cold water to separate; drain.
2.Melt butter in 2 quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixutre is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constanatly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
3.Heat oven to 425
4.Make pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan.
5.Roll remaining pastry into 11 inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6.Bake about 35 minutes or until golden brown.

5 MINUTE CHOCOLATE MUG CAKE- Judie Miller

2008-08-30T09:10:00.000-07:00

4 tablespoons cake flour (that's plain flour, not self-raising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla essence
1 coffee mug
Put dry ingredients in mug, and mix well. Mix egg, milk & oil thoroughly. Add to flour and mix well. Add the chocolate chips (if using) and vanilla essence, and mix again. Microwave for 3 minutes at 1000 watts. ( i think that is about power level 5)

The cakewill rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT!
Note: This can serve 2 if you want to feel slightly more virtuous. And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Add a few chopped nuts to make it better. or if you don't want chocolate, add 2 tsps. more flour and make a vanilla cake.

Grandma Dahl's Banana Bread

2008-08-28T17:34:00.000-07:00

½ c. butter or shortening
1 c. sugar
2 eggs
2 c. flour
1 tsp soda
½ c. nuts
3 ripe bananas

Cream butter & sugar. Add eggs & beat well. Add flour & soda. Add crushed bananas & mix well. Bake in greased & floured loaf pan. Bake 60 minutes at 350. Do not over bake. (Fill loaf pans ½ to ¾ full)

Watermelon, Lime and Mint Granita

2008-08-24T15:48:00.000-07:00

9 cups (about 2 1/2 pounds) seeded, cubed watermelon 1/3 cup fresh lime juice 1 cup mint, finely chopped, plus more for garnish 1/3 cup sugar
Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.
Nutrition Information
Nutritional Information Per Serving
Calories 70
Total Fat 0g
Cholesterol 0mg
Sodium 4mg
Carbohydrates 18g
Protein 1g
Fiber 1g
Recipe SummaryDifficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 1 hour 30 minutes Yield: 8 to 10 servings
User Rating:

Mexican Meat Mix

2008-08-24T15:43:00.000-07:00

Mexican Meat Mix

5 lb beef roast
3 T shortening
3 onions chopped
1 4oz can diced green chilis
2 7oz cans green chili salsa
2 garlic cloves
4 T flour
4 tsp salt
1 tsp cumin
Juice from roast

Slit roast & place garlic cloves inside & cover with lid. Roast at 200 for about 12 hours- well done. Cool meat. Shred.
Melt shortening in large skillet and add onions and green chilies. Saute 1 minute and add green chili salsa, flour, salt & cumin. Cook 1 minute over medium heat. Stir in beef drippings & shredded meat. Cook 5 minutes until thick. Makes 9 cups. Can be frozen up to 6 mo.

Waffles & White Syrup

2008-08-24T15:38:00.000-07:00

Amber’s Waffle or Pancake Mix
2 cups flour (white or soft white wheat)
2 TB Sugar
2 Tsp baking powder
(add ¾ tsp soda if using buttermilk instead of milk)
½ tsp salt
Add to dry ingredients:
2 cups milk (or buttermilk)
2 eggs beaten
¼ C. oil

To make Waffle Mix
10 cups soft white wheat flour
10 TBS sugar (2/3 c.)
10 tsp. baking powder (scant ¼ c.)
3 ½ tsp salt
Mix well

Waffles from Mix
2 c mix
2 c milk (or buttermilk)
( if using buttermilk add ¾ tsp baking soda)
2 eggs
¼ c. oil
JaNae’s Everyday Pancakes
2 c. flour ( soft white wheat)
2 tsp baking powder
1 tsp salt
Add 2 eggs
2 c. milk
1/3 c. oil

Waffles (extremely light)
1 c sifted whole wheat flour
3 tsp baking powder
½ tsp salt
2 tsp raw or brown sugar
2 eggs separated
1 ¼ c milk
¼ c. oil
Sift together three times the flour, baking powder, salt and sugar. Add egg yolks, oil, and milk gradually. Batter will be very thin. Beat hard for 2 minutes. Fold in beaten egg whites. Bake in preheated waffle iron. Note- you m ay add ½ tsp soda and substitute buttermilk for the milk to make a richer waffle. Serve with applesauce and table cream or your favorite topping.

White syrup
½ c. sugar
½ c. butter
½ c. buttermilk
1 tsp vanilla
1 tsp soda
Bring sugar, butter & buttermilk to boil. Boil for 3- 5 minutes. Remove from heat & add vanilla & soda. Will bubble up a lot.
Serve warm over pancakes or bread pudding. Yummy!

Alcohol substitutes

2008-08-24T15:34:00.000-07:00

Alcohol Substitutes – the following list is a general list of non-alcoholic substitutes that can be used in cooking. Choose the option that best matches the flavor of the dish you are making.
White wine – white grape juice, chicken broth, vegetable broth, ginger ale
Red Wine – grape juice, cranberry juice, chicken, beef or vegetable broth, flavored vinegar, tomato juice
Brandy – white grape juice, apple juice, cherry, peach or apricot syrup
Beer – chicken, beef, or vegetable broth, white grape juice, or ginger ale
Rum – pineapple juice with almond extract or molasses mixed, water with rum extract, vanilla extract
Vodka - water, apple cider or white grape juice mixed with lime juice
Sherry – vanilla extract, orange or pineapple juice,
Tequila – lime juice
Club soda – ginger ale

Julies Famous Dr. Pepper Frosting and Home made brownies

2008-08-07T19:08:00.000-07:00

Brownie recipe
Melt:
1 c butter
Stir in:1/2 c unsweetened cocoa
In a bowl mix:3 eggs
1 1/4 c sugar
Beat, then add:
1 2/3 c flour
1/2 t salt
1 t vanilla
Mix, then add butter mixture. Bake in cake pan at 325 degrees for 18 minutes.

Dr Pepper Frosting
1/2 c butter or margarine
1/3 c Dr. Pepper
4 T. unsweetened cocoa
about 2 cups of marshmallows (this is my favorite part!)
powdered sugar (lots of powder sugar)

Melt butter, stir in DP, cocoa and marshmallows and cook until marshmallows are fairly melted. Remove from heat and whisk in powdered sugar until consistency of frosting.

Carmel Corn (no stick) - Janelle Skinner

2008-08-07T11:26:00.000-07:00

Janelle brought some of this into work this week. It was the best carmel corn I had had in a long time. It remined me of poppycock popcorn.

2c Brown sugar
1/2c White corn syrup
2 Sticks or 1/2 lb of Margarine
1/4 t. cream of tarter
1/4 t. baking soda
7 qt buttered popped corn or 2 1/2 c to 3 cups unpopped or 28 cups popped.
Roasted/Salted Virginia Peanuts

1. Bring brown sugar, corn syrup, & margarine to a boil.
2. Remove from heat and add cream of tarter and baking soda, mix well.
3. Add peanuts to sauce & pour over popcorn
4. Mix well and bake in the oven at 250 for 1 hour. Stir every 20 minutes.