Alfredo Sauce

1/2 stick butter (you can use margarine, but I think butter makes it taste better)

2 cups whipping cream

Salt and pepper (I shake them each like 5-6 times into the pan)

2 tsp garlic powder

2 tsp onion powder

Just the smallest dash of cayenne pepper (you don't have to put this in, but I do (and I mean really tiny, like a small dot worth). It's small enough that it doesn't make it spicy at all but the recipe the I based this on had it in and I've done it ever since)

A little over 1/2 cup of Parmesan cheese

1. Melt the butter and mix all the spices into the pan.

2. Add whipping cream and bring to a boil. Be careful because it will easily boil over. Medium-high heat is fine (Whipping cream works different from milk so it doesn't burn as easily)

3. I let it simmer (on medium-low heat), uncovered, about ten minutes. It's usually boiling at the same time that I'm cooking the noodles. About five minutes before the noodles are done, add in the cheese. (So, in total, it should have been simmering for about 15 minutes)


Share By: Natalie

Zucchini Bread

4 Cups coarsely shredded zucchini
3 Cups Flour
2 1/2 Cups Sugar
1 1/4 Cups Vegetable Oil
4 Eggs, beaten
1 Tbsp & 1 tsp Vanilla
1 Tbsp Cinnamon
1 1/2 tsp Salt
1 1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 Cup Chopped Nuts, optional

Heat oven to 325F. Generously grease bottoms only of 2-9x5x3" pans. Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans. Bake 50 minutes to 1 hour. Test with a toothpick. Cool 10 minutes and remove from pans. (Keep rind on Zucchini)

Share By: Mom

Cafe Rio Lime Cilantro Rice

2 Tablespoons Butter
Pepper to taste
1 1/4 cups rice
Juice and zest from 2 small limes
2 1/4 cups chicken broth
2 Tablespoons cilantro
3/4 teaspoons salt
1/4 teaspoons cumin

In a skillet melt butter with rice. Add liquid and other ingredients. Bring to a boil, reduce heat,  cover and cook for 20 minutes or until rice is done.

Cafe Rio Creamy Tomatillo Dressing

1 packet buttermilk ranch dressing
1 cup Mayo
1 cup buttermilk
1 bunch cilantro
2 tomatillos, husked
1 jalapeño, take the rib and seeds out
Garlic powder, a few shakes
Juice from one lime

Blend mayo, buttermilk, dressing mix and garlic in a blender until blended and smooth. Dice up cilantro, tomatillos, and jalapeño and put into blender. Juice the lime and put juice in blender. Blend all ingredients until smooth and creamy. Chill for at least 30 minutes before serving.

Shared By: Natalie

Cilantro-Lime Vinaigrette Dressing

3 Tbsp vegetable oil

3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalapeño, seeded & diced
Combine in blender or food processor.

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