I-Pod Winning Brownies

Brownis Layer:
1 box of brownies
1 1/2 c. chopped, chocolate chips
1/4 c. brown sugar

Layer 2:
1/2 c. chopped mixed nuts
1/2 c. brow sugar

Top:
40 rolos
1/2 c.mixed nuts
1/2 c. chocolate chips

make a box of brownies using the cakelike recipe, add 1 1/2 cup of chopped up chocolate chips and 1/4 cup brown sugar. spread into greased cookie sheet. Take 1/2 cup chopped mixed nuts and mix with 1/2 cup brown sugar and sprinkle over batter. Bake at 375 fot 20-22 minutes. Immediately after pulling out of the oven, press 24 rolos into baked brownies in 4 rows of 6, take 16 more rolos and cut them into quarters and sprinkle those and another 1/2 cup chopped nuts over warm brownies. Take 1/2 cup chocolate chips and melt them in the microwave, pour into plastic baggie and cut tip off the corner and drizzle melted chocolate evenly. they are way better served warm with vanilla ice cream.

Pinto Bean Chiliquiles

8 small corn tortillas
3 TBSP canola oil
salt
3 cloves garlic, minced
onion powder
1 15 oz can pinto beans (drained and rinsed)
1 15 oz can chili beans
2 cups water
shredded cheese (cheddar, monterrey jack, or queso fresco)
sour cream

1. Make tortilla chips by cutting tortillas into 6 wedges. Toss in a bowl with 1 TBSP oil and some salt. Bake in a single layer on a baking sheet in the oven at 350 degrees until edges are golden brown (10-15 minutes). (Or use regular tortilla chips)

2. Heat remaining oil in saucepan, add garlic, and cook till fragrant. Add beans and 2 cups water. Bring to boil and simmer about 10 minutes. Beans should still be soupy. Using a potato masher, mash beans until they form a coarse puree. Bring the beans back to a simmer, and stir in the tortilla chips. Cook until tortilla chips are soft, but retain some chewiness. (You can add water if the beans get too dry.)

3. Sprinkle liberally with cheese, and serve with sour cream or creamy tomatillo salad dressing drizzled on top.

Black Bean Taco Salad

Ingredients
2 cans black beans, drained and rinsed
2 cloves garlic, minced or pressed
2 TBSP canola oil
1 cup water
1 large tomato
1 green onion
cilantro - 1 tsp dried or 1 TBSP chopped fresh
lettuce, in bite sized pieces
olives, sliced
grated cheese - cheddar, queso fresco, or monterrey jack would be good
tortilla chips
creamy tomatillo salad dressing or ranch dressing

Directions
Heat oil in large skillet, add garlic and cook until fragrant. Add beans, stir in one cup of water, and simmer until desired consistency.

Cut tomato into tiny pieces. Cut green onion into small slices and add to tomato. Stir in cilantro.

Layer tortilla chips (I crunch mine up on the bottom), lettuce, beans, cheese, olives, salad dressing, and any other toppings.

If you want to skip a step, you can leave out the mini-pico (tomato, onion, cilantro) and serve with salsa instead.

Cafe Rio Style Creamy Tomatillo Salad Dressing

Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of 1/2 lime
1/2 cup buttermilk (or make w/dry buttermilk mix)
1/2 cup mayonnaise
1/2 cup sour cream
1 package of dry Ranch Buttermilk Dressing Mix
1 cup fresh cilantro (abt. one bunch)
5 stalks (1/2 bunch) of green onions w/ends
2 cloves crushed garlic
1/2 to 3/4 tsp. salt
1/4 tsp. crushed cayenne pepper
4 tsp. sugar or other sweetener (you might want to taste it w/out first)

Combine well in blender and refrigerate at least one hour.

EASY Mexican Bread

1 bag frozen Rhodes Rolls

1 can diced green chilis

a few TBS diced onion

grated cheese

melted butter

this is so easy to make, but so yummy! I cut up the rolls into 4ths and put them in a casserole dish side by side and allow them to rise. once they have risen, spread the tops with melted butter, sprinkle diced green chilis and onions across the top and cover with grated cheese as desired. Bake according to directions on the rhoades roll package or until as crispy or soft as you want.

Spanish Rice

2 cups long grain rice

1/4 to 1/2 stick butter or margarine

1-2 cloves garlic finely crushed

diced onion (I just eyeball this...but usually about 1/4 of the onion at most)

2-3 TBS diced green pepper (I also eyeball this one)

one 8 oz can tomato sauce

3 cups chicken bullion

grated cheddar cheese

In a large saucepan, melt butter on med-hi setting along with rice, onions, and green pepper. add finely crushed garlic. continue to stir and heat 1-2 mins (rice will be slightly browned). add tomato sauce and chicken bullion. bring to boil. cover and reduce heat to low and simmer approx 20-25 mins or until rice is fully cooked and liquid cooked out. add grated cheese as desired and serve :)

Mexi-Chili Casserole

16 ounce bag of corn tortilla chips
2 cans chili
15 ounce can of enchilada sauce
3-4 cups grated cheddar cheese (I usually use less than this)
8 oz can tomato sauce
1 can chicken (optional - I don't usually include this)

Reserve 1/2 of the chips and 1/2 of the cheese.
Mix all other ingredients in a 9x13 pan. Bake at 350 degrees for 1/2 hour. Top with remaining cheese and bake until melted. (I am usually lazy and mix all the cheese in at the beginning.)
Serve with chips and sour cream if desired. (I eat this basically like a dip.)

Note: This is probably the easiest dinner recipe I have. Besides grating the cheese the rest of it is just opening cans. I like to eat it with Nacho Cheese Doritos - but do NOT use Nacho Cheese Chips on the bottom of the mixture - they will burn in the oven.

Mexican Casserole

2 cans cream of chicken soup
1 small can of Swanson's chicken breast (packed in water)
1 small can chopped green chili (optional)
1/4 c. minced onion
1/4 c. salsa (optional)
1 1/2 c. shredded cheese.
1 pkg (10 count) corn tortillas

Tear up tortillas innto bite sixe pieces and mix with all ingredients EXCEPT CHEESE...only add hlaf of cheese to mix. Put in an 8 x 8 baking dish and top with remaining cheese. Cover and bake at 350 degrreds until cheese is melted and bubbly, about 30-45 minutes.

Mexican Chicken Breasts

1 pkg taco seasoning
1 c. salsa
4 chicken breasts
1/4 c. non-fat sour cream

Put chicken and taco seasoning in plastic bags. Shake and coat well. Place in sprayed casserole dish. Bake 30 minutes at 375 degrees. Top with salsa 5 minutes before done. After it comes out, top with sour cream and serve.

Pork Chops Ole

6 loin pork chops, trimmed
3/4 c. uncooked long grained rice
1 8 oz can tomato sauce
1 med. green pepper.
herb seasoning and pepper to taste
1 1/2 c. water
2 Tbsp. taco seasoning
1/2 c. cheese

In a large skillet coated with nonstick cooking spray, brown pork chops. Sprinkle with seasoning and pepper. Meanwhile in a 13 x 9 baking dish coated with nonstick spray, combine rice,water, tomato sauce, and taco seasoning. Mix well.Arrange on tops; sprinkle with green pepper. Cover and bake at 350 degrees for 1 1/2 hours. Uncover and sprinkle with cheese. Return to oven until cheese is melted.

Mexican Lasagna

1 lb ground beef
1 can (16 oz) refried beans
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
9 uncooked lasagna noodles
1 jar (16 ozs) salsa
2 c. water2
c. sour cream
1 can (2 1/4 ozs) sliced ripe olives, draied
1 c. Mexican-blend cheese
1/2 c. thinly sliced green onions

In a nonstick skillet, cook beef over medium heat until no longer pink;drain. Add refried beans, oregano, cumin, and garlic powder; heat through. Place 3 noodles in 13 x 9 pan coated with nonstick cooking spray; over with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles. Cover and bake at 350 for 60-80 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olivves, cheese and onions.

July's Theme: Mexican

By popular vote, this month's theme is

Mexican Recipes!

Remember its never too late to add recipes from the other months and

don't forget to vote on the theme for August!