Saturday, January 21, 2017

Copycat Cafe Rio Sweet Pork Salad


Creamy Lime Cilantro Dressing from Our Best Bites:

Ingredients:

  • 1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on packet)
  • 1C mayo
  • 1/2 C buttermilk (or milk works, too)
  • 1 lime
  • 2 cloves garlic, roughly chopped
  • 1/2 C roughly chopped cilantro
  • 1/4 C green salsa
  • hot sauce


Instructions:

  1. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice.
  2. Toss in the garlic, cilantro and green salsa. Blend 'er up.
  3. Sample it and add hot sauce to taste.
  4. Make it several hours ahead of time to allow it to thicken.


Cilantro Lime Rice from Our Best Bites:


  • 1 cup dry white rice, cooked in 2 C water.
  • 2 T real butter
  • Juice from 1 large lime, or two smaller ones(taste as you go, I add a lot!)
  • ½ – ¾ C chopped fresh cilantro
  • Salt and pepper to taste


Cook rice.As soon as it’s done, toss in the butter and stir to melt.Add lime juice, pineapple, and cilantro.Stir to combine, and then add salt and pepper to taste. Serve immediately.

* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up.If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm.Then right before you serve it, toss it all together.

Sweet Pork Barbacoa from One Good Thing by Jillee:

INGREDIENTS

  • 2 pounds pork (I like to use the pork butt – my butcher concurs)
  • 2 cans Coke (NOT diet)
  • ½ c. brown sugar
  • ½ tsp garlic salt
  • ¼ c. water
  • 1 can diced green chiles
  • ¾ of a 14 oz can enchilada sauce
  • 1 c. brown sugar

INSTRUCTIONS

  1. Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and ½ c. brown sugar. Marinade for a few hours or overnight.
  2. Drain marinade and put pork, ½ can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork.
  3. Mix together (in a bowl or in the blender) other ½ can of Coke, can of chiles, enchilada sauce and brown sugar.
  4. Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

Friday, December 16, 2016

Christmas Newsletter 2016


Another year has come and gone and once again we find ourselves at Christmas time!  2016 has been a good year in the Cloward household in Santaquin.

Marshyl started out the year working for himself but then took a job working for the LDS church at the Riverton Office Building.  He enjoyed his time there but was sought out late in the summer by another company, DirectScale, who made him an offer he couldn't refuse.  He's been there ever since and loves the company and people he works with.  Working for DirectScale has given him some opportunities to travel and he's spent several weeks in Dallas this fall.  He's also still working full time on college and serving in the Sunday School presidency in our ward.

Jen is still homeschooling and involved with our co-op, Vanguard, teaching leadership and government to the youth.  She started taking a pottery class this fall and loves it!  After a few lessons on centering the clay on the wheel, she was ready to go.  So far she can only make candy dishes, but hopes to someday master a mug.  She is still working with the Cub Scouts in the ward.

Kaiden (20) spent last Christmas in the Philippines but was shortly after transferred back to India to finish out his mission for the LDS church.  He returned home in August and has adjusted well to being in small town Santaquin.  He started BYU in the fall and just moved on campus to the dorms at Thanksgiving.  He stays busy with school, dating and with his job at the MTC.

Nic (18) is enjoying life as an adult.  He graduated seminary in the spring and spent his summer with dance tours and camps.  He is still ballroom dancing with his company in Bountiful and decided to move a little closer so that he could dance four days a week this year.  He moved to Layton in the fall and loves it.  He's working at an engineering firm and staying busy hanging out with friends when he's not working or dancing.

Luke (16) finished 9th grade in the spring and worked at our local BSA camp, Maple Dell, all summer as a lifeguard.  He loves working with the scouts and also spent a week helping run the BSA leadership camp, Timberline.  He started 10th grade this fall at our local charter school and loves taking drawing, guitar, drama, hip hop dance and weight training classes.  He still coaches tumbling for Payson City and recently joined his school's competition cheerleading team.  When home, he can usually be found out on our trampolines perfecting his latest flips and tricks.

Afton (13) has shot up like a weed this year and has mom beat in height by a good 4 inches.  She loves to sing and started lessons this fall.  She also enjoys playing the guitar and ukulele.  She has mastered both very quickly by just picking them up and practicing on her own.  She loves Young Women's and has enjoyed serving as the Beehive class president.  She is in Vanguard this year and is enjoying her friends and her studies.  She is also quite a gifted Anime artist.

Makensi (10) also started singing lessons in the fall.  She loves activity days and playing with her friends.  She is our crafter and is always putting some sort of craft together or hand sewing clothes for her dolls and stuffed animals.

Garrett turned 8 this year and was baptized.  He also started Cub Scouts and is really enjoying his time in scouts with his friends.  His two great loves in life are playing Lego's in his room or playing Minecraft on the computer. I think he's missing the boys who've moved out the most because they were his Lego buddies.  But Kensi loves Lego's too, so he's happy to play with her.

Christmas is finding us healthy and happy and truly blessed.  
We hope the same for all of you.  

Merry Christmas and Happy New Year.

Marshyl - Jen - Kaiden - Nic - Luke - Afton - Makensi - Garrett

Afton drew us a Christmas portrait.

Tuesday, December 13, 2016

Ranch Cheeseball

Cheeseball:

1- 8 oz cream cheese softened
1/2 cup- mayonnaise
1/2 cup -milk
1 pkg- Hidden Valley (or any) Ranch packet (2 TBS)
8 oz- shredded cheese ( add more to the thickness you like)

Stir all together and serve with crackers.


Wednesday, November 16, 2016

Gramps's Chili


My gramps, Robert Morris, was famous for his chili.  This is his secret recipe.  So, shhhh, don't tell anyone!  This picture of him is from his younger days serving in the Navy in WWII.

Ingredients:

1 can red enchilada sauce
1 can green enchilada sauce
2 lbs. hanburger
1 can crushed tomatoes
2-3 cans tomato sauce
cooked pinto beans (1 lb. dry)
garlic salt
chili powder

Directions:

Brown hamburger and mix with enough flour to soak up the grease.  Add everything together in a slow cooker.  Add garlic salt and chili powder to taste.  Let slow cook for several hours.  Serve alone or with sour cream and cheese.


Cocktail Sauce

I love shrimp.  But what I love even more, is cocktail sauce on my shrimp!  This recipe is my old standby when I need to whip some up at the last minute.  I really love horseradish, so I add more than the recipe calls for.

Ingredients:

3/4 c. ketchup
1 Tbsp. lemon juice
1 Tbsp. horseradish
1/2 tsp. Worcestershire sauce
4 drops Tabasco or to taste

Directions:

Whisk all together and chill until ready to serve.



Dad's Salsa

My dad is a connoisseur of salsa.  He says you can always tell if a restaurant is going to be good or not by their salsa.  Good salsa = good restaurant.  Bad salsa = we won't be back.  But the best salsa around is the salsa he makes himself.  Yum!

Ingredients:

2 cans diced tomatoes
1 onion
1 bunch cilantro
1 tsp. minced garlic
jalapeno - to taste
1-2 splashes lime juice
salt and pepper - to taste
mango (optional)

Directions:

Put one can of tomatoes into the blender with the garlic, jalapeno, lime juice and salt and pepper.  Puree until well blended.  Chop cilantro and onion into small pieces.  Put tomato mixture from blender into a bowl.  Add the other can of tomatoes, cilantro and onion.  Mix well and serve with tortilla chips.  For an extra special treat, add diced mango.

Aunt Polly's Salad

Every time I take this somewhere, people fall in love with it!  No one's really sure who Aunt Polly is.  I got this recipe from a Relief Society meeting when we lived in Arizona.  This is my favorite salad recipe ever!  It really doesn't get any better than strawberries, bacon and Swiss cheese all in one bite.

Ingredients:

spinach or red and green leaf lettuce
bacon
strawberries
almonds
red onion
Swiss cheese
Aunt Polly's poppy seed dressing

Directions:

Chop and wash the lettuce, cook and chop the bacon, slice the strawberries , grate the Swiss cheese and slice the onion into thin slices.

Toss everything except the dressing together in a large bowl.  Right before serving, mix in the dressing.  Serve immediately.


Aunt Polly's Poppy Seed Dressing Ingredients:

3/4 Tbsp. poppy seeds
1/3 c. white vinegar
3/4 c. oil
1/3 c. sugar
2 Tbsp. mustard
3/4 tsp. salt

Dressing Directions:

Blend all together unil well mixed.  Add to salad and mix right before serving.

Baking Powder Biscuits

Baking Powder Biscuits

Ingredients:

2 c. flour
1 Tbsp. baking powder
1 tsp. salt
1/3 c. butter
3/4 cup milk (or 1 cup for drop biscuits)

Directions:

Mix the flour, baking powder and salt together and cut in the softened butter.  Add the milk and stir just until mixed.  Roll out and cut into biscuits.  Bake at 450 degrees for 12 minutes.

***As a busy mom, I don't have time to roll and cut out biscuits.  I always make the "drop" version with the additional milk.  This makes the dough the perfect consistency to scoop out with my large scoop onto a baking sheet.  Bake the same amount of time and you have delicious biscuits in a flash!

If you add cheese to the dough and then sprinkle garlic salt on them before baking, these taste just like Red Lobster's biscuits!



Stone Soup

I grew up reading the story of "Stone Soup" by Marcia Brown.  It always made me so sad that no one would share any food with hungry soldiers.  And then I love the ingenuity of the soldiers to finally teach the town's people to share.  Here's the "recipe" of what goes into stone soup from this book.  Just add as much as you like of the ingredients.  Ours always turns out great!

Stone Soup

Ingredients:

water
stones
salt & pepper
carrots
cabbage
beef
potatoes
barley
milk

Directions:

Put everything in but the milk and cook until the barley and veggies are tender.  Add milk, warm though and serve.




Friday, June 3, 2016

Blueberry Muffins

Blueberry Muffins

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done.



Sunday, March 20, 2016

Temples: March 2016

San Diego CA

Redlands CA

St. George UT

Newport Beach CA

Newport Beach CA

Newport Beach CA

July 2015

Boise ID

Twin Falls ID

March 2015: Idaho Falls ID


February 2015: Vernal UT temple


August 2014: Ogden UT


March 2014: Rexburg ID temple


March 2014

Monticello UT
St. George UT

Snowflake AZ

Payson UT

Payson temple being built

July 2013

Sept 2013

May 2013

Washington DC