Fried Pickles

2 cups peanut oil for frying, or as needed
1 (32 ounce) jar dill pickle slices, drained
1 cup Italian seasoned bread crumbs
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon garlic powder
2 eggs, beaten
1 (8 ounce) bottle Ranch dressing

Directions

1.Heat the oil in a large heavy skillet over medium heat.
2.Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
3.Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.

Baked Apples

6 apples - peeled, cored and sliced
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup whole milk

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.

2.Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.

3.Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Cafe Rio Tomatillo Salad Dressing (copykat)

2 cups prepared Ranch Dressing (I usually use a packet of Hidden Valley Ranch buttermilk mix)
1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)
2 large or 4 small tomatillos
1/2 tsp. minced garlic
2 T fresh lime juice
1 tsp. Green Tabasco sauce or 1 diced jalapeno pepper


Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.

Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped. (If you don't have a food processor, I'd chop all ingredients well by hand and then blend dressing in a blender.)

Add tomatillos, garlic, lime juice, and Green Tabasco or chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.

Easy Cilantro Lime Rice

1/2 onion, chopped
1 (4 ounce) can green chilies
1 tablespoon minced garlic
1 lime, juiced
1/2 bunch cilantro, chopped
3 cups water
4 teaspoons chicken bouillon granules
1 teaspoon salt
1 tablespoon butter, softened
3 cups uncooked instant rice

1.Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.

2.Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.

Brat 'N' Tot Casserole

1 package raw bratwurst (casings removed)
1 medium onion, chopped
1 can cream of mushroom soup
1 32 oz bag frozen tator tots
2 cups sour cream
2 cups shredded cheese

Brown bratwurst and onions in a pan together, breaking up meat as you go. Stir in soup. Transfer to a 9x13 baking dish. Top with frozen tator tots. Spread sour cream over tots. Sprinkle cheese over the top. Bake uncovered at 350 degrees for 35-40 minutes, or until tots are cooked and cheese is melted. Let stand a couple of minutes before serving.