Cafe Rio Green Sauce

1 package (3TBSP) Hidden Valley Ranch Seasoning Mix
1 c Mayonnaise
1 c Cilantro (chopped)
2 cloves Garlic, minced
3 Tomatillos (peel off paper skin)
1/3 c Buttermilk
1/4 tsp cayenne pepper
1/3 c Vinegar

Put all ingredients into blender and blend until smooth.

Paella

Ingredients

Onion-1

Green Pepper-1

Pork Sausage (Kielbasa)

Oil

Garlic 1 TBSP

Chicken Broth-4 cups (or 2 cup broth 2 cup diced tomatoes with juice)

Valencia Rice-2 cups

Rosemary

Oregano

Salt

Pepper

Basil

Directions

Cut Kielbasa into 1" pieces. Dice onion and green pepper.  Heat Oil in a pan.  Add Kielbasa.  Sear on both sides.  Remove Kielbasa from pan.  Add more oil to pan and heat.  Add Onion and green pepper.  Cook until soft.  Add Garlic.  Cook for 30 seconds.  Add Broth and Tomatoes.  Add seasonings to taste.  Once boiling, sprinkle rice on top of liquid.  Do not stir.  Watch rice as it cooks to be sure it doesn't burn.  Add small amounts of broth if needed.  Cook 20-30 min on Med/Low.

Apple Brown Betty

Apple Brown Betty

Ingredients:
6 cups applesauce
1 cup brown sugar
2/3 cup flour
2 TBSP lemon juice
2 tsp cinnamon
1 tsp salt
2/3 cup margarine, melted

Put applesauce in a 9x13 baking dish.

Combine dry ingredients. Mix with melted butter until crumbly. Sprinkle
over applesauce.


Bake at 350 for 30 minutes.

Overnight Cinnamon Baked French Toast

Overnight Cinnamon Baked French Toast

Ingredients:
Casserole
1 Loaf French Bread (use 2 loaves gluten free cinnamon bread)
8 Eggs
2 C Whole Milk (can almond or soy milk)
1/2 C heavy cream (can use equal amount of almond or soy milk)
3/4 C Sugar
2 TBSP Vanilla

Topping:
1/2 C + 2 TBSP All-Purpose Flour (or gluten free flour)
1/2 C + 2 TBSP firmly packed Brown Sugar
2 tsp Cinnamon
1/4 tsp Salt
1/2 cup butter, cut in pieces

Instructions:
1. Grease 9x13 casserole dish.
2. Tear bread into chunks and evenly layout in dish.
3. Whisk together eggs, milk, sugar, and vanilla.
4. Pour evenly over bread.
5. Cover and store in fridge several hours or overnight.
6. In another bowl, mix 1/2 cup flour, 1/2 c brown sugar, 1 tsp cinnamon, and salt.  Add cut butter and mix in until it comes together. Store in fridge overnight.

7.  In the morning, preheat oven to 350.
8. Remove casserole and pre-made topping from fridge.
9. Crumble pre-made topping and sprinkle over the top of the casserole.
10. Combine 2 tbsp flour, 2 tbsp brown sugar and 1 tsp cinnamon.
11. Spread additional topping mixture over top to fill in any gaps.

12.  Bake for 45 minutes.

Serve with syrup and/or whipped cream.

Peach Cobbler

Peach Cobbler

Topping:
2/3 C Butter
1 1/2 C Flour
1 1/2 C Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
1 C Milk
1 1/2 Eggs

Filling:
5 cans sliced peaches (or use peeled and sliced fresh peaches)
1 1/3 C Sugar
1 1/3 tsp Nutmeg
3/4 tsp Ground Ginger

Directions:
Preheat oven to 350.

Melt butter and pour in bottom of pan.  Combine 1 1/2 cup Flour, 1 1/2 cup Sugar, baking powder, and salt in bowl.  Add in milk and eggs.  Pour combined mixture over butter in pan (do not mix with butter in pan, pour on top).

In a separate bowl, combine peaches, 1 1/3 cup sugar, nutmeg, and ground ginger.  Pour peach mixture over topping in pan (do not mix in pan, pour on top).

Bake for 25-35 minutes.

Chewy Chocolate Chip Oatmeal Cookies

Easily converts to gluten free by substituting gluten free flour for the all purpose flour.

Ingredients
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour

1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Prep time: 5 mins  Cook time: 15 mins  Total time: 20 mins

Ingredients
2 medium chicken breasts, chopped
1 cup bell pepper, chopped (any colors you like)
½ onion, chopped
1 zucchini, chopped
1 cup broccoli florets
½ cup tomatoes, chopped or plum/grape
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon paprika (optional)
* can use other vegetables as well--cauliflower, yellow squash, etc.


Directions:
Preheat oven to 500 degree F.

Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.

Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.

Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.