Mason Jar Pecan Pies

1 1/2 C. chopped pecans
1/2 C. soft butter
4 large eggs and 1 yolk
1/2 C. sugar, granulated or I like to use granulated Maple Syrup
1 C. Lyle's Golden Syrup or dark Karo
1/2 C. light Karo
2 t. vanilla
pinch of salt
1 1/2 T. heavy cream

• Preheat the oven to 350 degrees F. 
• Line 1/2 pint large mouth Mason Jelly Jars with pie crusts and trim. Take special care to push the pie dough out into the corners of the bottom of the jars. 
• Crack the eggs into a bowl and beat with the sugar, add the syrups and soft butter and vanilla. Beat with an electric mixer until creamy. Beat in the salt, cream, and pecans until combined. Spoon into the unbaked pie crust jars leaving 1/8" space at the top. Place a pecan half in the center of each jar of pie. Place the jars on a baking sheet and bake in the preheated oven for 45 minutes until done.

Green Chile Burritos

1 chuck roast
1 TB Italian Dressing Dry Mix
1 TB Hidden Valley Dry Mix
1 TB Brown Gravy Dry Mix
1/2 cup water
1 - 2 cups salsa verde
Tortillas 

• Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix and Italian Dressing Dry Mix together.
• Place chuck roast in your crock pot. Pour 1/3 cup water over your roast. Sprinkle Mix all over the top of your roast. Cook on HIGH for 4 hours or until tender.
• Once Roast is slightly warm, shred it.
• Place meat back in the crock pot or in a pan. Add your green chile sauce and cook until your sauce is warm.
• Serve on warm tortillas.

Cilantro Jalapeno Dip

6 to 8 jalapenos
1 bushel cilantro (meaning a huge handful)
1 packet of dry Ranch dressing mix
1 cup Sour Cream
1 cup Mayonnaise

Puree the jalapenos and cilantro in a food processor until it looks like a paste

Be sure to scoop out the seeds of the jalapenos if you want a mild dip

Mix together the cilantro and jalapeno puree mixture with 1 cup of mayonnaise and 1 cup of sour cream mix

Chill for about an hour and serve

Guacamole Bruchetta

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

• Preheat the oven to 400ºF.
• Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.
• Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
• Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
• Brush the tops of the garlic-rubbed toasts with olive oil and set aside.
• In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
• Spoon a portion of the mixture onto each of the garlic toasts and serve.

Cilantro Lime

1 tablespoon butter
2/3 cup long grain white rice
1 freshly squeezed lime
1/2 teaspoon salt
2 teaspoons finely chopped cilantro
1 cup water

• Melt butter in a saucepan over medium-high heat.  
• Add rice to saucepan for 1-2 minutes until coated with butter.   
• Then add water to saucepan and bring to a rolling boil (no cheating here).  
• Turn the heat down to low, cover, and simmer for 18-20 minutes, until water is absorbed and rice is just tender.  
• Remove from heat, add freshly squeezed lime, salt, and cilantro. Fluff with a fork.  
• Serves 4.

Tomatillo Chicken

1 cup mayo
½ cup buttermilk
1 package hidden valley ranch dressing mix
2½ teaspoons garlic
1 cup cilantro
4 tomatillos, husked and chopped
½ teaspoon lime juice
3-6 boneless skinless chicken breasts

• Blend together mayo, buttermilk and next five ingredients. 
• Pour 1 cup of dressing into a large ziplock back. Add chicken breasts. Seal and chill at least 30 minutes or overnight.
• Preheat oven to 375. Place chicken breasts side by side in a shallow baking dish. Discard marinade. Bake 25-25 minutes until cooked through. Top with additional dressing and serve with cilantro lime rice.