Bacon and Chedder Cheese Spread

2- 8 oz. packages cream cheese, softened

1/2 cup mayonnaise

1/3 cup grated parmesan cheese

1/2 cup grated cheddar cheese

1/4 cup finely chopped green onion

10 crispy cooked bacon slices, crumbled OR 1 cup flake crab

Crackers

Combine cream cheese and mayo, mixing until well blended. Add remaining ingredients mix well. Chill for at least 2 hours. Serve as a spread or formed as a cheese ball.

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Tomatillo Dressing

1 package Hidden Valley Buttermilk Ranch Dressing mix

1 Cup Buttermilk

1 Cup mayonnaise

2-3 tomatillos

1/2 to 1 clove garlic, minced

1/2 bunch cilantro, chopped

1 teaspoon lime juice

1/2 small jalapeno, seeds removed

Blend all ingredients together in a blender until well combined, chill or serve immediately

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Lime Rice

In a saucepan, saute:

2 tablespoons butter

1 yellow onion, chopped

4 cloves garlic, minced

In a large pot, bring to boil the following:

6 2/3 cups water

8 teaspoons chicken bullion

1/2 bunch cilantro, chopped

2 teaspoons cumin

2 small cans diced green chiles

1 Tablespoon lime juice

1/2 teaspoon pepper.

Bring to boil, then add 3 cups rice and contents of saucepan (mentioned above). Cover, and bring to boil again. Then turn heat down to lowest setting and let cook for approx. 20 minutes. If needed, add 1/4 cup water while cooking. Fluff with a fork.

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Costa Vida Sweet Pork

3.5 lbs. pork roast

1 bottle mild to medium taco sauce (8 oz.)

1 Tablespoon cumin

1 Cup brown sugar

1- 12 oz. can of Coca-cola

Slow cook the pork roast in a Crock-pot until falling apart. Drain as much juice as possible from the cooked roast. Return roast to Crock-pot, turn heat to medium. Add the rest of the ingredients. Stir until completely combined. Cover and let heat one hour on low.

Serve with Lime Rice, Tomatillo Dressing, and taco salad fixings!

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Thai Peanut Butter Chicken

1/4 c. peanut butter
1 T curry powder
1 tsp. salt
1 tsp. pepper
1/8 c. lemon juice
2 T brown sugar
1/4 c. soy sauce
2 T fresh ginger, grated
3 garlic cloves, minced
2 T peanut oil
2 tsp. Asian style hot sauce

Mix all marinade ingredients together. Place wings into several extra large plastic zipper bags. Pour marinade over wings or chicken breasts. Marinate for at least 4 hours or overnight.

Grill wings over a medium-hot grill for about 8-10 minutes per side or until completely cooked and dark brown, carefully baste once or twice during cooking.
*We aren’t fans of wings with all the skin and bones, so we use boneless skinless chicken breasts or tenders.

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