Creamy Tomatilla Salad Dressing

1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

Cafe Rio Pork

pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

Wingers Sticky Fingers Sauce

3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water
**Covers about 8 Sticky Fingers

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping).
That's IT for the sauce! Isn't that easy?? Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce! It really does taste like Winger Amazing Sauce Yummy!!!

Chicken Chili

1 Tbls. vegetable oil

1 onion, chopped

3 cloves of garlic, crushed

1 (4 oz.) can of diced jalapeno peppers

1 (4 oz.) can chopped green chile peppers

2 tsp. ground cumin

1 tsp. dried oregano

1 tsp. ground cayenne pepper

2 (14.5 oz.) cans of chicken broth

3 cups chopped cooked chicken breast

3 (15 oz.) cans of white beans

1 cup shredded Monterey Jack cheese

Heat oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in garlic, jalapeno, green chile peppers, cimun, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove mixture from the heat and slowly stir in the cheese until melted. Serve and enjoy.

Crockpot Chicken Fajitas

6-8 chicken breasts

2 cans of tomatoes and green chilies

1 can of corn

1 can of black beans

1 can of pinto beans

1 package of taco seasoning

Put all ingredients into a crockpot and cook on high for about 4-6 hours, shred chicken right before you serve. Serve inside of soft taco shells with all the works. Good the next day over tortilla chips.

Queso

1 large can of Chili

1 medium size can of cheese whiz

1 small can of green chili"s (optional)

Mix together and heat up. (Either in the crock pot or on the stove.)

Pudding Cookies

2 sticks of butter (Softened)
1/4 C. sugar
3/4 C. Brown sugar
1 Package of vanilla pudding (3 oz.)
1 tsp. baking soda
1 tsp. vanilla
2 eggs
2 1/2 C. flour
1 C. chocolate chips

Mix all together. Drop on ungreased cookie sheet. Bake at 350 for 8-10 minutes.

Substitutes
chocolate pudding instead of Vanilla
Peanut Butter chips instead of Chocolate