Cafe Rio Salad Dressing

1 cup buttermilk
1 cup mayonnaise
1 pkg dry ranch buttermilk dressing
2 tomatillos*
1/2 bunch cilantro
2 clove of garlic
Juice of 1 lime
1 seeded jalapeno

Use food processor to blend all of the ingredients well. Refrigerate.

Tip: I like to make a lot of this and freeze it in small batches so I can easily make the dressing quickly for dinner without having to have tomatillos on hand. Blend all the ingredients expect the buttermilk and mayonnaise. Freeze this in 3 small containers. To use, thaw (it goes pretty quick, but you can speed up the process by running hot water over the container) and mix with enough mayonnaise and buttermilk for a dressing consistency.

*How to clean and prepare Tomatillos: Place tomatillos (with husks) in a bowl, cover with hot water (from the tap) and allow to soak for a few minutes. Remove one at a time and peel away husks, remove the stem attachment point with a paring knife and cut into smaller pieces to put in the food processor.

Fruit Pizza

Cookie Base
1/4 cup granulated sugar
1/4 cup powdered sugar
4 tablespoons butter, softened
1/4 cup canola oil
1 large egg
1/4 teaspoon vanilla
1-1/2 cups flour
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream Cheese "sauce"
8 ounces cream cheese, softened
3/4 teaspoon vanilla extract
6 tablespoons granulated sugar

Fresh Fruit Topping
Sliced Bananas, Strawberries, Kiwi and Blueberries

Citrus Glaze
6 tablespoons water
4 1/2 teaspoons cornstarch
3 tablespoons lemon juice
1/2 cup freshly squeezed orange juice
1/2 cup granulated sugar

Preheat oven to 350

Instructions:

For the cookie base -
In a large mixing bowl, cream sugars, butter and oil. Add egg and vanilla beating well.

In a medium bowl, sift together the dry ingredients. Add to the wet mixture and mix just until combined.

Press dough into round pizza pan lined with parchment paper. Bake for 15 minutes or until lightly browned. Cool completely.

Cream cheese "sauce" -
Mix ingredients together with an electric mixer and spread on cooled sugar cookie.

Arrange freshly cut fruit on top of cream cheese mixture.

Glaze
Combine all ingredients in a small saucepan. Cook over medium heat until it starts to thicken. Remove from the heat and cool slightly. Using a pastry brush, gently brush the fruit with the glaze.

Pot Roast and Gravy

rump roast
vegetable oil
salt and pepper
water
3 teaspoons beef bouillon
3 Tablespoons flour (for gravy)

Brown the rump roast in a pot with desired amount of oil, depending on the size of your rump roast. Season it with salt and pepper and brown all sides of roast to create drippings for the gravy. Do not discard the drippings.

Then place your rump roast in a crockpot and fill the crockpot with water about 1/3 of the way up the roast. Add 3 tsp. beef bouillon

After the roast has cooked in the crockpot all day and is done and ready to serve, place the roast on a plate and cut into slices and cover with foil. This prevents the roast from drying out. Pour the water mixture inside of the crockpot into the pot that holds the reserved drippings. Cook on medium heat and stir together. Add about 3 Tbsp. of flour (sprinkle a little at a time and whisking, so it does not clump up). If needed add a little water if it becomes too thick. Boil this down until it is at the desired texture of gravy. Taste and add salt and pepper, if needed. My mom will also add a few drops of "Kitchen Bouquet", which is a dark brown sauce that adds a little more flavor and color to the gravy.

Banana Walnut Muffins

3 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, melted and cooled
2 large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
3 mashed ripe bananas
1 cup small-diced walnuts
1 cup granola
1/2 cup sweetened shredded coconut

Preheat the oven to 350 degrees F.

Line 24 muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 2/3 full. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.