Fall is finally here: I have officially baked my first PUMPKIN DUMPCAKE of the season! If you're anything like me, you have spent year after year making, perfecting, and slaving over pumpkin pies. Okay, maybe that is just me, I LOVE those things. Well, the time has come and me, the queen of all that is not only decidant and delicious, but easy and effortless, have found the replacement! I know, to true pumpkin pie lovers it sounds blasphemous, but, I assure you that you will agree. Here were are to the oh-so-easy recipe:
Pumpkin Dump Cake
*1 Large Can Pumpkin
*1 1/2 cups Sugar
* 1 teaspoon Salt
*2 teaspoons Cinnamon
*1 teaspoon Ginger
*1/2 teaspoon Allspice
*4 Eggs
*1 can Evaporated Milk
*1 French Vanilla Cake Box
*1 cup Melted Butter
Directions:
Mix ingredients pumkin-evaporated milk in large bowl until well mixed. Pour into 9x13 pan. Sprinkle cake box on top of pumpkin, and drizzle with butter. Bake at 350 for 45-60 minutes until lightly browned on top. DEVOUR! Then go take a nap and still have more time on your hands than if you had just made a pie crust! :)
Friday, September 30, 2011
CASA RIO
Last night, I did what any non-Utah-living Mormon would do and recreated a Rio fav! If you are not familiar with Cafe Rio, you haven't lived in Utah, apparently! It's a little Mexican chain with some amazing food, such as: chicken salad. Now, in true Cindy form, I had to put my own twist on this dish. So, instead of a lime chicken, I made a bbq chicken, while still staying true to the rice and dressing (let's be honest, it's the dressing that makes the salad, anyway!) This is the EASIEST meal I have made in a while, and the combo of sweet/sour/spicy was D-lish! So, here you have it:
Chicken:
*2-3 pounds of Boneless/Skinless Chicken Breast
*12 oz Root Beer
*1 (18 oz) bottle of your fav BBQ sauce- I used sweet baby rays (is there really any other?!)
Place chicken in Crock Pot and pour Root Beer over. Cook on Low for 6-7 hours, or until tender. Drain and shred chicken. (I did this part the day before, pouring 1 cup of juices over the chicken and refrigerating) Put shredded chicken back in Crock Pot and pour bottle of bbq sauce over, then cook again on low for another hour. Serve. (also would be good for pulled chicken sandwich, and totally works with pork, just use a 2-3 lb pork tenderloin instead of chicken)
Rice:
*4 cups water
*4 tsp chicken bouillon
*4 tsp garlic, minced
*1/2 bunch of cilantro
*1 can green chilis
*3/4 tsp salt
*1 T butter
*1/2 onion
*2 cups rice
Put water and bouillon in pot and bring to boil. Blend the rest of the ingredients, except butter and rice in food processor. Add with rice and butter to boiling water, cover. Simmer 30 mins, or until rice is tender. Let sit a couple minutes to thicken.
Dressing:
*1 buttermilk ranch dressing pkt (prepared)
*2 tomatillos
*1/2 bunch cilantro
*1 clove garlic
*juice of 1 lime
*1 jalapeno
Blend with food processor. Refrigerate for at least 30 minutes prior to serving.
ASSEMBLY:
Tortilla (I used the cook-yourself ones from Costco), lettuce, chicken, black beans, rice, tomatoes, alvacado, cheese, and dressing. Eat and enjoy! :)
Chicken:
*2-3 pounds of Boneless/Skinless Chicken Breast
*12 oz Root Beer
*1 (18 oz) bottle of your fav BBQ sauce- I used sweet baby rays (is there really any other?!)
Place chicken in Crock Pot and pour Root Beer over. Cook on Low for 6-7 hours, or until tender. Drain and shred chicken. (I did this part the day before, pouring 1 cup of juices over the chicken and refrigerating) Put shredded chicken back in Crock Pot and pour bottle of bbq sauce over, then cook again on low for another hour. Serve. (also would be good for pulled chicken sandwich, and totally works with pork, just use a 2-3 lb pork tenderloin instead of chicken)
Rice:
*4 cups water
*4 tsp chicken bouillon
*4 tsp garlic, minced
*1/2 bunch of cilantro
*1 can green chilis
*3/4 tsp salt
*1 T butter
*1/2 onion
*2 cups rice
Put water and bouillon in pot and bring to boil. Blend the rest of the ingredients, except butter and rice in food processor. Add with rice and butter to boiling water, cover. Simmer 30 mins, or until rice is tender. Let sit a couple minutes to thicken.
Dressing:
*1 buttermilk ranch dressing pkt (prepared)
*2 tomatillos
*1/2 bunch cilantro
*1 clove garlic
*juice of 1 lime
*1 jalapeno
Blend with food processor. Refrigerate for at least 30 minutes prior to serving.
ASSEMBLY:
Tortilla (I used the cook-yourself ones from Costco), lettuce, chicken, black beans, rice, tomatoes, alvacado, cheese, and dressing. Eat and enjoy! :)
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