Chicken Ring

¾ c diced chicken
1 c. cheese (Colby or Jack)
1 can cream of chicken
½ c. broccoli
½ c. red pepper
2 Tbsp chopped onion
2 pkg crescent rolls

Layout crescent rolls in a circle, overlapping each other so it looks like a sun. Mix all ingredients together and spread on top of dough. Pull triangle over and tuck under. Bake 375 for 20-25 minutes.

Garlic Cheese Biscuts

2 c Bisquick mix

2/3 c milk
1/2 c sharp cheddar cheese, shredded

1/4 c butter, melted

1/4 tsp garlic salt

1/4 tsp dried parsley

Mix together Bisquick and milk just until moistened. Fold in cheese. Drop by spoonfuls on lightly greased cookie sheeet. Bake at 450 degrees for 8-10 minutes or until lightly browned. Combine melted butter with garlic salt and parsley and brush over each biscuit. Serve immediately.

Cheese Toast

6 Texas Toast Bread
1/2 Stick of butter (softened to room temp)
2 teaspoon of Garlic Powder
1/4 teaspoon of salt
1/4 cup Pamesan Cheese

Mix butter, salt and garlic powder. Pre-heat griddle. Spread butter mixture on bread and sprinkle with cheese. Place buttered cheese side down. Cook until brown.

Just Like Cafe Rio Pork

Pork Roast- marinade overnight in can of Coke.

Put in Crock Pot with Coke and cook until tender (8 Hours)

Shred Pork and Add:
1 can enchilada Sauce
2 cloves of Garlic (minced)
1 small can of green chilis
1 cup brown sugar.

Cook on low for 30 min to 1 hour

Sweet Pork Quesidilla

2 Tablespoon melted butter
6 Tortillas Buritto size
Shredded cheese
Diced Green onions
Left over Cafe Rio Pork

Brush one side of the tortilla with melted butter. Place buttered side down in frying pan. Sprinkle with cheddar cheese and green onion. Cook over medium heat until under side it brown and crisp and cheese in melted. Top half of the tortilla with pork, and fold the tortilla in half.

Mexican Rice

3 T. vegetable oil
1 c. uncooked long-grain rice
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 c. chopped onion
1/2 c. tomato sauce
2 c. chicken broth

Heat oil in pot. Add rice and cook until puffed and golden brown. While cooking, add salt and cumin. Stir in onions and cook until tender. Add the tomato sauce and chicken broth. Bring to boil, then reduce heat. Cover and simmer for 20-25 minutes. Fluff with fork.

Ranch Cheeseball

2 (8 oz.) pkgs. cream cheese, softened
1 pkg. Hidden Valley Ranch dressing (dry mix)
1 cup grated cheddar cheese
sliced, toasted almonds

Mix cream cheese, ranch mix and grated cheese. Form into a ball and roll in almonds. Wrap and refrigerate until ready to serve. Serve with crackers.