Cafe Rio Creamy Tomatillo Cilantro Ranch Dressing
ohsweetbasil.com
Looking for a Cafe Rio copycat recipe that wont take all day to make and tastes like the real thing? Try cafe rio creamy tomatillo cilantro ranch dressing!
- 1 Jalapeno
- 1 Clove Garlic
- 1 Tomatillo
- 1 Handful Cilantro
- 1 Lime juiced
- 1 Cup Milk
- 1 Cup Mayonnaise
- 1 Package Dry Ranch Dressing
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Spinach Berry Salad with Lemon Dressing
ohsweetbasil.com
I want to introduce you to this berry salad with lemon dressing. Hands down, this is our new favorite salad.
- 1/2 Cup Almonds (Slivered )
- 2 Tablespoons Butter
- 1/4 Cup Brown Sugar (or more )
- 1 teaspoons Cinnamon
- 1 Cup Lemon Juice (use as much fresh as you can)
- 1/2 Cup Oil (canola or vegetable)
- 1/2 Cup Sugar
- 1/4 teaspoon Ginger (ground )
- 1/8 Cup Lemon Zest (2 tablespoons)
- 1 Bunch Spinach (baby, washed)
- Strawberries (sliced)
- 1 Can Mandarin Oranges (drained, or blackberries)
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Shredded Brussels Sprouts Salad with Orange Poppy Seed Dressing
ohsweetbasil.com
- 1/2 Bag Salad mix (shredded brussels and kale)
- 1/2 Bag Spinach (chopped)
- 1 Cup Chick Peas (salted, roasted (it's a bag of crunchy chickpeas I buy at Costco or the grocery store))
- 1 1/2 Oranges (Chopped (zest one first for dressing))
- 1 Cup Blueberries
- 2/3 Cup Craisins
- 1/3 Cup Pepitas (or sliced almonds would work)
- 1 1/2 Cups Manchego Cheese (shredded (or whatever you like))
- 1/3 Cup Olive Oil
- 1 Shallot ( sliced)
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Apple Butter
- 1 Tablespoon Stone Ground Mustard
- 1 Tablespoon Brown Sugar (dark)
- 1/2 Orange (juiced)
- 1 Orange (zested)
- 1 Dash Salt
- 1/2 Cup Poppy Seed Dressing
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Blue Cheese Dressing
ohsweetbasil.com
- 3/4 Cup Sour Cream
- 1 Cup Mayonnaise
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Dry Mustard
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Sugar
- 1/3 Cup Buttermilk
- Crumbled Black Pepper (to taste)
- 1/2 teaspoon Salt
- 4 Ounces Blue Cheese
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Smoked Brisket
ohsweetbasil.com
The bold and juicy flavor of Smoked Brisket is everything! We have the perfect smoked brisket recipe that is flawless every time!
- 12 Pound Brisket
- 2 Tablespoons Kosher Salt (coarse )
- 1 Tablespoon Black Pepper (fresh cracked)
- 2 Tablespoons Dark Brown Sugar
- 2 Tablespoons Smoked Paprika
- 2 Tablespoons Granulated Garlic
- 1/3 Cup Apple Cider (or Apple Juice)
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Sausage Egg Casserole
ohsweetbasil.com
Easy, hearty, and wholesome—this healthy spinach and sausage egg casserole makes the perfect meal prep or holiday brunch recipe.
- 1 lb Breakfast Sausage
- 11 Eggs (large)
- ½ Cup Skim Milk
- ½ teaspoon Salt
- Black Pepper
- 2 Cups Sharp Cheddar Cheese (shredded)
- 1 teaspoon Dried Oregano
- 2 Cups Fresh Spinach (chopped, or 10 ounce frozen box)
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Cheesy Hash Brown Sausage Breakfast Casserole
ohsweetbasil.com
Looking for a really delicious breakfast idea? This cheesy hash brown sausage breakfast casserole is full of flavor but totally easy to make.
- 4 Large Eggs (whisked)
- 1/2 teaspoon Salt
- Pinch Pepper
- 1 Cup Milk
- 1 Pound Maple Sage Breakfast Sausage ((or any other flavor))
- 1/4 Cup Onion (minced)
- 1 Bag Shredded Hash Browns (15oz)
- 1 Cup Shredded Sharp Cheddar Cheese
- 1 Cup Shredded Mozzarella Cheese
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Gooey Cinnamon Roll French Toast Casserole
ohsweetbasil.com
- ½ Cup Brown Sugar (packed)
- 3 Tablespoons Butter (melted)
- 2 Tablespoons Water
- 1 Tablespoon Cinnamon
- ¼ Cup Sugar (+ 2 tablespoons divided)
- 1 Loaf Challah (16 ounces torn into large pieces (about two inches))
- 2 Cup Milk (+ 2 tablespoons, divided)
- 4 Eggs
- 6 Ounces Cream Cheese (softened)
- 1 teaspoon Vanilla
- 1 ½ Cups Powdered Sugar (sifted)
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Eggnog French Toast Casserole
ohsweetbasil.com
- 1/2 Cup Butter
- 1 Cup Brown Sugar
- 2 Tablespoons Corn Syrup (light)
- 1 Loaf Bread (Challah or Brioche (15-18 ounces))
- 5 Large Eggs
- 1 3/4 Cup Eggnog
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 1/2 Cup Flour
- 1/2 Cup Brown Sugar
- 1/8 Cup Sugar
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Cinnamon
- Pinch Salt
- 1/3 Cup Butter (unsalted, melted)
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Easy Spring Salad
ohsweetbasil.com
Fresh, bright, and packed with seasonal ingredients, this easy spring salad brings together crisp vegetables tossed with a tangy vinaigrette.
- 6 Tablespoons Olive Oil
- 1 teaspoon Dijon Mustard
- 1 teaspoon Lemon Zest
- 1-2 Tablespoons Lemon Juice
- ½ Shallot (minced very fine)
- 1 Tablespoon Champagne Vinegar (or prosecco or white wine vinegar)
- ¼ teaspoon Salt and Pepper
- 2 Tablespoons Pine Nuts (toasted, *see notes)
- 1 Bunch Asparagus (cut into 1-2" pieces, sauteed on the stove top in a little olive oil and salt and pepper)
- ½ Cup Frozen Peas (defrosted in a bowl of water and drained)
- 6 Cups Baby Salad Greens
- ½ English Cucumber (thinly sliced)
- 1-2 Radishes (thinly sliced)
- ⅓ Cup Fresh Mint (chopped)
- ¼ Cup Fresh Basil (chopped)
- ¼ Cup Fresh Parsley (chopped)
- 1 Tablespoon Fresh Chives (chopped )
- ⅓ Cup Feta
- ½ Cup Roasted Chickpeas (*see notes)
- Olive Oil
- Salt and Pepper
- 3 Hard Boiled Eggs (halved, *see notes)
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