Thursday, March 31, 2011

Recipes from the 2011 Spring Weekend Scrapbooking Retreat

fruit loops

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.


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.

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