The Cinnamon Chips Scones have already been posted to the blog HERE. And the Spicy Hot Chocolate HERE. As for the others, they are below.
Stacey's Froot Loop Bars
3 tablespoons margarine
1 bag miniature marshmallows
1 box froot loop cereal
Melt butter and marshmallow at low heat until melted. Remove from heat and mix in froot loops until covered. Press in 9 x 13 inch greased pan.
Stacey's Sloppy Joes
4 pounds cooked ground beef, sautéed with 3 white onions
1-35 oz. bottle Hunts ketchup
1 cup brown sugar
1 large squirt of mustard
Cook ground beef and onions. In a separate bowl mix ketchup, mustard, brown sugar. Pour mixture over ground beef and serve on buns.
Stacey's Chicken Salad
4 grilled cut chicken breasts
2 boxed penne pasta, cooked and drained
4 ½ pouch of soft bacon bits (just need to clarify this with Stacey... is this 4-1/2 pouches?)
1-8 oz. jar of shredded parmesan cheese
1-bag shredded carrots
½ yellow pepper chopped
½ red pepper chopped
1 large bag sliced almonds
Several sugar snap peas (3 small bags)
1 bottle 36 oz ranch dressing
1 squirt of Italian oil dressing
Mix all ingredients together. Add a little more than half the bottle of ranch and a large squirt of Italian oil dressing and mix it up. Then leave it sit overnight in the fridge; the next day it will be dry. At that point, add the rest of the ranch and remix.
Carnitas
2 tablespoons tomato paste
2 tablespoons adobo sauce (use the sauce from canned chipotle chiles in adobo sauce)
3 tablespoons chopped garlic
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
3 pounds boneless Boston butt port roast, cut into 2" pieces 1 cup beer or chicken broth
Combine first 6 ingredients in a 5-quart slow cooker, stir in pieces of roast. Microwave beer in a 2-cup glass measuring cup on HIGH 2 minutes or until very hot. Pour beer over meat in slow cooker, do not stir. Cover and cook on HIGH for 6 hours or until very tender. Shred meat using 2 forks. Serve on heated corn tortillas. Topping ideas: queso fresco, chopped fresh cilantro, salsa verde, diced avocado, finely diced red onion, sour cream, lime wedges.
Cheesy Mexican Rice Casserole
2 (8-oz.) packages Mexican Rice (I used Vigo)
2 cups (8-oz.) shredded Monterey Jack cheese, divided
1 cup sliced green onions
1 (8-oz.) container sour cream
1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon smoked or sweet paprika
Prepare rice according to package directions. Combine hot cooked rice, 1-1/2 cups shredded cheese, and next 4 ingredients in a large bowl; stir until combined. Transfer seasoned rice mixture to a greased 13x9 inch backing dish; sprinkle with remaining 1/2 cup cheese and paprika. Bake, uncovered, at 350 degrees for 25-30 minutes or until thoroughly heated. Makes 10 servings.
Orange-Mint-Red Onion Salad
2 heads romaine lettuce, chopped
5 navel oranges, peeled and sectioned
1 small red onion, thinly sliced, separated into rings and halved
2 avocados, sliced
2 tablespoons lime juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
pinch of sugar
1/3 cup olive oil
3 tablespoons minced fresh mint
8 fresh mint leaves
Combine first 4 ingredients in a salad bowl. Combine lime juice and next 5 ingredients in a small bowl; slowly add oil in a thin stream, whisking constantly. Drizzle dressing over salad; sprinkle with minced mint, and toss. Top with mint leaves. Makes 10 servings.
