Tuesday, March 22, 2011

Fresh Peach Pie with cream cheese crust

Fresh Peach Pie with w Cream Cheese Crust

1 1/4 C Flour
1 1/2 tsp bak powder
1/2 tsp salt
6 oz cream cheese, softened
6 Tbsp butter, softened
1 1/2 tsp vanilla
1/2 tsp almond extract (I think I did one tsp)
1/2 C sugar

9 ripe peaches
3/4 C sugar (more or less depending on peaches)
1 C heavy cream

Sift dry ingredients together in one bowl. In another beat together cream cheese and butter until well blended. Add vanilla and almond then sugar and stir until well blended. Add flour mixture and blend. Don't overmix.
With floured hands form dough into flat round. Wrap and refrigerate for about one hour.
On lightly floured surface, roll dough out into a 12 in round. 1/4 to 1/2 inch thick. Put into 2in deep by 9 in pie pan. Press dough onto sides and bottom of pan. Trim excess dough. Cover with plastic and refrigerate 30 to 40 min.
Preheat to 350 Bake crust 25-30 min. Cool completely.

Peel, pit and slice peaches. Mix with 1/2 C sugar and spread over crust. Whip the cream and rest of sugar. Top peaches with whipped cream. Refrigerate for 2 hours or longer.

Monday, January 31, 2011

Cafe Rio Rice

1 1/4 C Rice
2 Tbsp Butter
2 1/4 C chicken broth
3/4 tsp salt
Juice of 1 large lime and lime zest
2 Tbsp cilantro
1/4 tsp cumin

Melt butter. Add chicken broth and boil. Add rice. Cover until cooked. Then add the lime, cilantro and cumin.

Cafe Rio dressing

1 1/3 C sour cream
3/4 C mayonnaise
1 bunch cilantro
1 pkg ranch dressing mix
4 Tbs salsa verde
2 cloves garlic
1/8 tsp Tabasco sauce
juice of one lime

Mix together in blender. Refrigerate before serving. (making this the day before lets the flavors soak in but it's not necessary if you don't have time.)

Cafe Rio Black Beans

2 cns black beans, rinsed and drained
1/2 C tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 T olive oil
1/2 tsp salt
2 T chopped cilantro

In a skillet, cook garlic and cumin in olive oil over med heat till you can smell it. Add beans, tom juice, and salt. Continually stir until heated through. Stir in cilatnro right before serving.

Cafe Rio Chicken

5 lbs chicken breast
1 small bottle kraft zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic

Cook all together in crock pot for 6 hours. Shred and cook another hour.

Cafe Rio Pork

1 C salsa
1 C brown sugar
1 C Dr Pepper
Pork sirloin roast (about 2 lbs)

Mix salsa, sugar, & Dr Pepper together and pour 2/3 of mixture over pork. Cook in crock pot on low all day. About an hour before serving, shred pork in the crock pot, add the remaining mixture and let simmer till ready.