Cafe Rio Pulled Pork

10 Minutes to Prepare

Ingredients:
31/2-4 lb pork roast
2 Tb brown sugar
1 tsp red cayenne pepper
2 tsp cumin
1 tsp salt
1 can coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar

Directions:

Night before: Mix together brown sugar, cayenne, cumin, and salt. Rub on roast. Put in crock pot on LOW all night.

Next morning: Add coke, chicken broth, garlic and onions. Keep on LOW until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in salads, tacos, or burritos.

Serves 12

Scotcheroos

Ingredients:

1 c. corn syrup
1 c. peanut butter
1 (6 oz.) pkg. chocolate chips
1 c. sugar
6 c. Rice Krispies
1 (6 oz.) pkg. butterscotch chips

Directions:
In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in cereal.Press in buttered 9x13 pan. Melt over hot (not boiling) water chocolate chips and butterscotch chips, stirring constantly until smooth. Spread over cereal mixture. Chill until firm, about 15 minutes.

Share By: Natalie

Chicken Enchilada

 

Ingredients:

Chicken pieces (2-3 breasts)

1 can of cream of chicken soup

1 can of green chiles

1/2 cup milk
1 cup sour cream
Cumin (like one or two teaspoons)
salt and pepper
Tortillas
Cheddar cheese

Directions:

Cook chicken.  Mix together all the other stuff.  Fill tortillas and bake at 350 for about 40 minutes.  Rip tortillas into pieces and mix all together for casserole style.  Same baking.  I would not put the cheese on until about 5-10 minutes before end of cooking time.

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Candy Bar Salad

Ingredients:

1-1/2 cups cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

4 large apples, chopped (about 6 cups)

4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

Directions:

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).

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Strawberry Spinach and Cashew Salad

Ingredients:

spinach leaves
romaine salad bag
strawberries cashew nuts
grated Swiss cheese
craisins

Directions:
Add all ingredients and toss

Dressing:
1/2 cup sugar
1/3 cup lemon juice
2 tsp. chopped onion
1 Tbsp. poppy seed
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 cup canola or olive oil

Directions:
Mix all ingredients together in blender

Note:
Leave dressing on side or add at the last minute.

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Olive Garden Style Salad

Ingredients:

1 head of iceberg lettuce chopped
1 can olives
1 bag of large croutons
Parmesan cheese
1/2 bottle of Bernstein's restaurant Italian dressing
cracked pepper to taste
1 red onion

Directions:
Add of ingredients and toss

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Strawberry Fluff Salad

Ingredients:

1 Container of Vanilla Yogurt
2 boxes of white chocolate pudding
3 containers of strawberries
16 oz cool whip

Directions:
1. Cut up strawberries in bite size pieces
2. Mix cool whip and yogurt together
3. Stir in pudding one box at a time
4. Stir in strawberries

Share By: Natalie