Heavenly Chocolate Mousse Trifle

1 chocolate cake mix, baked in a jelly roll pan (Bake 350F 18-20 min.)
1 pint whipping cream, whipped until stiff, beat in 4 Tbsp cocoa powder and 4 Tbsp sugar.

1 pint whipping cream, whipped and sweetend to taste

6 Skor Candy bars, crushed or toffee bits

Cube the cooked cake (12 down, 9 across). Layer 1/3 of the cake into a trifle bowl, or individual dishes. Top with 1/3 of the mouse. Sprinkle on 1/3 of the candy bar and 1/3 of the whipping cream. Continue to layer, ending with whipping cream. Garnish with extra candy bar bits. Chill.

Swiss Potato Casserole

6 potatoes cooked and sliced
1 lb Swiss cheese grated
1 cup heavy cream or half and half
Salt and Pepper

Cook the potatoes and slice. Layer potatoes and cheese in a casserole dish. Pour the cream or half and half evenly over the potatoes. Bake at 350 F.
Season with salt and pepper to taste.

This recipe is from my mom. I served it with BBQ chicken.

Similar to Cafe Rio Lime Rice

2 Tbsp. butter softened
1 yellow onion, chopped
4 cloves garlic, minced
6 2/3 c. water
8 Tbsp chicken broth (1/2 cup)
1/2 bunch cilantro, chopped
2 tsp. cumin
2 small cans diced green chiles
1 Tbsp. lime juice
1/2 tsp. salt
3 c. long grain rice

In a saucepan, saute yellow onion and garlic in butter. In a large pot, bring water, chicken broth, cilantro, cumin, lime juice and salt to a boil. Add onion and garlic to boiling water. Add rice. Reduce heat, cover and simmer for 30 minutes.

Similar to Cafe Rio Chicken

5 lbs boneless skinless chicken breasts
1 bottle Zesty Italian dressing (small)
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves garlic, minced

Mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Similar to Cafe Rio Cilantro Lime Salad Dressing

1 pkg. ranch salad dressing mix
1 cup mayonnaise
1 cup sour cream
1 jalapeno pepper
2 Tbsp. chopped red onion
1/3 cup chopped cilantro
juice of 1 lime

Mix all ingredients in blender.

Similar to Cafe Rio Pico De Gallo

4 fresh tomatoes choppped
1 white onion
1/2 bunch cilantro, chopped
2 cloves garlic, minced
1/2 Tbsp. lime juice
1 tsp. salt
1/2 tsp. pepper

Combine ingredients together in medium bowl and mix well.

Chicken Enchilada Casserole

This recipe is from my mom. I love these enchiladas!

1 cup chopped onion

2 Tbsp. butter or margarine

2 cups chopped cooked chicken

1 4oz can green chili peppers

3 Tbsp butter or margarine

1/4 cup flour

1 tsp. ground coriander seed

3/4 tsp. salt

2 1/2 cup chicken broth

1 cup sour cream

1 1/2 cup shredded Monterey Jack cheese

12-15 corn tortillas

In pan cook onion and 2 T. butter till tender. Combine in a bowl with chopped green chilies; set aside. In same pan melt 3 Tbsp. butter, blend in flour, corriander seed, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of chicken mixture. Roll up. Arrange rolls, seam side down in 9x13 pan. Pour remainin sauce over and sprinkle on remaining cheese. Bake at 350 F about 25 minutes.

I like to chop fresh cilantro and tomatoes to put on top after they are cooked.

I also make 1/2 the recipe and split it again to make smaller portions. I cook 1 pan and freeze the other pan and cook at a later time. Enjoy!

Citrus Punch

6 quarts water
3 cups sugar
1 Tbsp. citric acid
1 Tbsp. lemon extract

Stir the first 2 ingredients together until the sugar dissolves. Add the citric acid and lemon extract. Serve over crushed ice with sliced oranges, lemons, and limes.

Sour Cream Fruit Dip

1 cup sour cream
2 Tbsp. brown sugar
1/2 tsp. cinnamon

Mix together, chill, serve with fruit.

(I like to serve with strawberries, grapes, and pineapple.)

Black Bean Salad/Salsa

2 cups black beans - drained and rinsed
2 cups corn
1 red onion
1 jicama - 1 cup
1 quart cherry tomatoes cut in half
cilantro

Dressing
1/4 cup lemon juice or lime juice
1/4 cup red wine vinegar
1/2 cup cilantro
1 tsp. cumin
1/2 cup canola oil
salt, pepper, and garlic - to taste

(I don't put the jicama in)

Cheddar Potato Soup

1/3 cup chopped onion

1/3 cup chopped celery

2 Tbsp. butter or margarine

4 cups diced peeled potatoes

3 cups chicken broth

2 cups shredded cheddar cheese

2 cups milk

1/4 tsp. pepper

In a large saucepan, saute onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth. Return to the pan. Stir in cheese, milk, and pepper. Cook and stir over low heat until the cheese is melted.

Serves 8

Favorite Chili

• 1/2 lb. dry pinto or kidney beans or 2 cans (16 oz.) cans red kidney beans, drained


• 2 (14 1/2 oz.) cans tomatoes


• 2 lb. ground beef, browned and drained


• 2 medium onions, coarsely chopped


• 1 green pepper, coarsely chopped


• 2 cloves garlic, crushed


• 2 to 3 Tbsp. chili powder


• 1 tsp. cumin


• 1 tsp. pepper


• Salt to taste

Completely soften dried beans if using them. Put all ingredients in crock pot in order listed. Stir once. Cover and cook on LOW 10-12 hours (HIGH 5-6 hours). (I only used 1 onion, and cooked it in my crockpot for about 4 hours)