Homemade Fudge

 Homemade fudge for ice cream:

1 c. Heavy whipping cream

2 c. Marshmallows

4 tbsp. Butter 

1 tsp. Vanilla

2 1/2 c. Chocolate chips 

Heat all ingredients over low/medium heat until melted and combined.

Don’t let it boil.

Store in fridge and reheat as needed (sometimes I’ll add a little milk to thin it if reheating)

BAKED BEANS

 4 cans Pork-n-beans

1 3/4 c ketchup

1 onion

1 green pepper- diced

1 lb sausage (I like hot)

1.5 T vinegar

1 c brown sugar

Brown Sausage with onions and green peppers. Add rest of ingredients. Bring to a boil, reduce heat and simmer. Stir occasionally 

Spicy Ranch

• 1 pint Schepps 1% Buttermilk
• 16 oz Light Sour Cream
• 2 cups Light Mayonnaise
• 1 ea Hidden Valley Ranch Packet
• 1 tsp Black Pepper
• 1 tsp Minced Garlic (1 Clove)
• 7 oz Herdez Salsa Verde
• 12 oz La Costeña Green Pickled Jalapeño Peppers (Use jalapeños and juice only)
• 1⁄2 bunch Green Onions (Hearts only)
• 1⁄2 bunch Cilantro (Stem and all)

Directions

1. Mix minced garlic, salsa verde, jalapeños and juice, green onions, and cilantro in a chopper.
2. When these ingredients are finely mixed together, add in big bowl with the rest of the ingredients.
3. Chill over night, then enjoy!

Notes

Add enough butter mild for desired thickness

Lettuce wraps (cheesecake factory)

 Chicken: (1 package of tenderloins)  marinate for 30

1-14 oz can unsweetened coconut milk 

1/3 c fresh lime juice  (2-4 small limes) 

1 T olive oil

1 T dried cilantro 

1 tsp garlic powder 

1 tsp kosher salt 

1/2 tsp crushed red flakes 

Peanut sauce:

1/4 c peanut butter 

1 T and 1 tsp of sesame oil 

1/4 c soy sauce 

1/4 c lime juice (2-4 squeezed) 

1.5 tsp garlic powder 

1 T sriracha

1 T and 1 tsp Honey 

1/2 tsp kosher salt 

Lettuce wraps toppings: 

1 head butter lettuce 

Shredded carrots 

Fresh cilantro 

Sesame seeds 

Asian cucumber salad 

Asian cucumber salad 

3.5 c cucumbers (peeled and seeded and sliced thin) 

1 c red onion. Diced 

3/4 tsp salt 

1 tsp crushed red pepper 

1 tsp sesame oil 

1/4 c rice vinegar 

2 tsp sugar 

Sesame seeds 

Chicken Tortilla Soup slow cooker

 1 cup Pace picante sauce

2 (10.5 oz) cans of cream of chicken soup

1 can Rotel tomatoes and green chiles 

1 (15oz) can black beans, drained and rinsed 

1 (15oz)  can corn, drained 

1 tsp cumin 

1/4 tsp cayenne pepper 

4 c water 

Add a little chicken bouillon  

2 boneless skinless chicken breast or 4-5 tenders

Put in crock pot cover on low for 4 hours 

Use fork to shred chicken. 

Serve toppings: cilantro, avacado, cheese, sour cream, tortilla strips and olives 

Mango Cilantro Chicken Rice Bowls

 Chicken:  Marinate for 30 min to 1 hour 

Handful of cilantro 

2 limes (squeeze in)

1 T minced garlic 

1/3 c olive oil 

1/2 tsp cumin 

1 tsp salt 

1/4 tsp red pepper flakes  

Mango Salsa: 

2 mango’s chopped ( I used frozen) 

1 red pepper chopped  

1/2 red onion chopped 

Handful of cilantro 

1 lime squeeze 

2 avacados chopped 

Salt and Pepper to taste ( I used garlic salt, onion powder, and slap your momma instead  

*Serve over rice for bowls   

*also we added a little soy sauce  

White Bean Chile Soup

 

Boil in large pot. 
8 cups fat-free, reduced-sodium chicken broth
2lbs chicken breast (boil in chicken broth til cooked. Set aside and shred) 

Add to chicken broth: 

2 packages of Chicken Gravy Mix

1 can (7 oz ) mild diced green chilies

2 cans (14oz) northern beans drained. 

Then Sauté in butter: garlic. Onion. And jalapeño 

6 cloves garlic, minced

2 jalapenos, seeded & chopped

1 onion, finely chopped

Add this to soup after. 

Last step add back in chicken and cilantro and cumin 

1/2 cup fresh cilantro, chopped
1/2 tsp ground cumin

Toppings: 
1 tomato, diced (optional)
sour cream (optional) 
shredded cheese
chips

Directions: #1 In a large pot, combine chicken broth, & raw chicken breasts. Heat to boiling over high heat. Then reduce heat to low & simmer until the chicken is no longer pink in the center, about 20 minutes. Remove chicken from the broth and set aside to cool.
#2 Use a whisk to blend gravy mix into the broth. Then add chilies, and beans. 

#3 in sauce pan sauté garlic, chopped onion and jalapenos 

#4 Shred the cooked chicken and add it back into the broth. Add cumin and cilantro. Cover & simmer for 40 minutes.
#5 Top each bowl off with a TBS sour cream, cheese, diced tomato, & eat with chips!