Originally given to us from Uncle Kurt who served in South Korea on his mission, this recipe has become one of our favorites...

1 1/2 TBSP sesame seeds
1 lb beef - sliced very thin
1/4 cup chopped green onions
2-3 cloves garlic (minced or crushed)
1/4 tsp salt
1/4 tsp pepper
1 TBSP sesame seed oil
1/4 cup soy sauce
3 TBSP sugar (or 3 TBSP Splenda)

Cook sesame seeds in dry skillet until slightly brown.
Combine seeds and all ingredients, except beef, into a bowl.
Add beef to the mix and let MARINADE for several hours in the fridge - the longer the better.
Cook in frying pan w/all the sauce.
Serve over rice.

We made Halloween ones and they were so cute and Yummy! :)

Dough
1 cup Butter
2 cups Sugar
2 eggs
1 tps Vanilla
3 3/4 cups Flour
2 tsp baking powder
1/4 tsp salt
1/4 canned milk


Frosting
Combine 1/2 cube butter, 1/2 can evaporated milk, about a Tbsp vanilla, powdered sugar, and food coloring.

Bake 375 0F for 8-9 minutes
Frosting amounts vary by taste- experiment. Happy cookie cutting! :)

So as many of you may know, I served a mission in Rio de Janeiro, Brazil and one of my favorite meals to eat (aside from beans and rice) was their form of Beef Stroganoff. I recently had it entered into the BYU International Cookoff because my brother really wanted me to enter, so I did, and I ended up winning a Regional Award for the Latin American Region. Haha Who da thunk it, eh? :)
Anyways, if you like international foods, you'll like this (Therefore, all existing Dopps should)! ;)
P.S. If it looks weird while you're cooking it, you're probably doing it right.

About 2.5 lbs of steak cut in pieces
Olive or Vegetable oil (for frying the steak)
2 gloves garlic
1 cup chopped onion
1/4 cup Ketchup
3 TB Worcestershire sauce
3 TB Mustard
1/2 cup tomato sauce or 4 ripe tomatoes blended into a sauce
1 small container mushrooms
2 TB flour
1 1/2 cups water
A pinch of baking soda
1 cup whipping cream
Salt and pepper to taste
White Rice
"Potato Sticks" (we usually find them at Smith's, but never Walmart.)

-Cut meat into small, thin, bite size pieces and cook in oil with the garlic and salt until done.
-Add onion, ketchup, mustard, Worcestershire sauce, tomato sauce, and mushrooms.
-In separate container, dissolve flour into water and then add to other ingredients and leave to boil for 5 minutes.
-Soon after, add baking soda.
-Remove from heat and add whipping cream (the cream will make the sauce go from a deep red color to a lighter orange like the picture).
(NOTE: we like more ketchup, so feel free to add more of ketchup, mustard, and Worcestershire sauce according to your tastes.)

Serve over White Rice and top with Potato Sticks (NOTE: it's just not the same w/o the potato sticks!) :)

Served at Kory and Shay's Wedding Luncheon...

3 c sugar
5 quarts water
1 TBSP lemon extract
1 TBSP citric acid

Mix and serve cold with ice. Can also add thinly sliced oranges, limes, and/or lemons for decoration.

Tomatillo Dressing (Café Rio Dressing)

1 pkg of Hidden Valley Buttermilk Ranch (dry mix)
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed (or a few drops of green Tabasco)

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Café Rio Salad:

Layer the following-
Put a little shredded cheese onto Tortillas & bake in the oven until cheese bubbles (@ 350 degrees)
Lime Rice (see following recipe)
Black beans
Grilled chicken
Lettuce (I use romaine)
Salsa
Tortilla chips
Guacamole
Sour cream
Tomatillo dressing (see previous recipe)
Squeeze fresh lime on everything

Lime Rice:

In sauce pan, sauté:
2 TBSP butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to boil
6 2/3 c water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 TBSP lime juice
½ tsp salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Pico De Gallo
1 1/2 cups seeded, diced tomatoes (optional: dispose of part of the juice so that the pico is not too saturated in the end)
1/4 cup diced onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 1-2 limes
3 tablespoons cilantro
Garlic powder, salt, and pepper to taste.

2 eggs (beaten)
1 1/2 sticks melted butter
1 cup milk
2 TBSP (heaping!) corn meal
1/2 tsp baking soda
1 cup sugar
2 cups bisquick

Mix all ingredients.  Bake in greased 9x13 pan @ 350 degrees for 30 minutes.

One day, we had almost nothing left for dinner. So Kory decided to see what he could make with what we had. He found zucchini, rotel and noodles and put them all together in his own concoction and it turned out to be one of our favorite meals now. It is also low in calories if you buy the healthier wheat spaghetti noodles which is what we used. The recipe is really simple: 

2 Chicken Breast (optional)
2 Zucchini
1 package Mushrooms
1 Green or Red Pepper
1 Tomato
1 can Rotel
Lots of Basil
Sprinkled w/ Parmesan Cheese

First cut up a couple of Chicken Breasts, however much you want. If you want a vegetarian dish just leave chicken out. Cook the chicken in frying pan and then combine it with the vegetables. When the veggies are done, add rotel and basil. Cook noodles separate and set aside. Put desired amount of chicken/veggie mixture over noodles, top with Parmesan cheese. You can use almost any vegetables you want and there are no exact measurement because it's all exchangeable. This is just something easy and delicious for one of those laid back days. Feeds 4 people.

Bow Tie Pasta
16 oz bag bow tie pasta - cook
1 lb bacon - fry and crumble
Chicken - cooked and cut in small pieces
Mushrooms - saute

Sauce
3 cloves garlic
*1 cup whipping cream
*1/2 cup butter
*1/2 cup Parmesan cheese

Melt butter in small saucepan. Add garlic, whipping cream, and Parmesan. Whisk on low heat 4-5 minutes. Add sauce to cooked pasta, bacon, chicken, and mushrooms.

*I always double these ingredients to create more sauce. Mom triples these and adds broccoli to the main ingredients.

Optional additions:
Broccoli (add to pasta water while cooking)
Peas (add to pasta water last 5 minutes of cooking)
Zucchini or other veggies
Garnish w/ tomatoes

-1 small white onion chopped very fine
-1/2 cup lemon juice
-a little lime juice
-salt to taste

Use a big pan because after adding the baking soda, it may overflow!

Makes a full pan.

ENJOY! =D

This is new and just getting started, but will be very exciting once we get going. We gots lots of fun stuff to share! :)