Sweet Pork Burritos

Sweet Pork Burritos (like Cafe Rio, or Costa Vida)

6lb Pork Roast: Put in Crock Pot and cover halfway up with water and cook for at least 6 hours. Discard Water. Shred.
In separate bowl mix a 12oz can of salsa, 1 can Coke, and 2 cups brown sugar (I would use a little less sugar, depending on how sweet you want it) Pour over meat. Cook an additional 3 hours

Dressing:
In a blender combine:1 Buttermilk Ranch Mix packet
2 cups mayo
2 cups buttermilk (or 1 cup sour cream and 1 cup milk)
2 tomatillos
1 jalapeno, seeded
1/2 - 1 bunch cilantro
1 Tbs lime juice
1 clove garlic, crushed
(Tomatillo is a small green tomato, if you can't find them fresh you may find them in a can in the mexican aisle. I tried it without.) This makes a lot of food, I only made half the dressing and used a smaller roast. Downsize according to your family. The pop is interchangeable you can use dr. pepper, pepsi, lemon-lime-pick your flavor.

CILANTRO LIME RICE
threw some chopped cilantro and 1/2 cup lime juice in the rice cooker before cooking the rice.
or
BAJIO SWEET RICE
*1/2-1 tablespoon vegetable oil*1/2 of a white onion, chopped (add more or less to your taste)*1/2 bunch fresh cilantro*1 1/3 cups white rice*3 cups chicken broth*1/4 cup white sugar
Directions
Put a little oil in bottom of pan (maybe about 1/2-1 tablespoon).
Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more.
Add the rice, cooking until it is light brown (being careful not to burn).
Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil.
Cover and let cook on low, med-low until rice is done, about 25-30 minutes. Fluff with a fork before serving. Also good with red pepper.

Place meat mix, rice, black beans (we just opened a can, rinsed, and heated them) and dressing on a tortilla. With any other toppings, the options are endless!

Chili Corn Bread Salad

1 pkg. corn bread mix (8.5oz)
1 can (4oz) chopped green chilies, drained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
Pinch of rubbed sage
1 c. mayo
1 c. sour cream
1 envelope ranch salad dressing mix
2 cans (15oz) pinto beans, rinsed and drained
2 cans (15 ¼ oz) whole kernel corn, drained
3 med. tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onion
10 bacon strips cooked and crumbled
2 c. shredded cheddar cheese

Prepare corn bread according to pkg. Stir in chilies, cumin, oregano, and sage. Spread in a greased 8 inch square baking pan. Bake at 400° for 20-25 minutes. Cool. In a bowl, combine the mayo, sour cream, and dressing mix, set aside. Crumble half of the corn bread into a 13 X 9 inch dish. Layer with half of the beans, mayo mix, corn, tomatoes, green peppers, onions, bacon and cheese. Repeat layers (dish will be full) Cover and refrigerate for 2 hours before serving. Makes 12 servings.

Potato Soup

5-6 Potatoes
2 leeks
2 onions
1 carrot
1 stalk celery
2 c. water
1 1/2 tsp. salt
4 chicken boullion cubes
1 can cream of mushroom soup
1 can cream of celery soup
1 Tbsp. parsler flakes
2 Tbsp butter
12 oz can evaporated milk
chopped chives

Cut everything into bite size pieces. Put everything in the crock pot except the milk and chives. Cook 10-12 hours on low and 3-5 on high. At the last hour of cooking pour in the milk. Top with chopped chives right before serving.

cookies

Cyndie's Chocolate Chip Cookies

3/4 cup of brown sugar packed
3/4 cup of sugar
1 cup of real butter softened
2 eggs
1 t. vanilla
1t. baking soda
1 t. salt
blend ingredients together with mixer and then add:
3 cups of flour
2 cups of semi sweet chocolate chips
Blend together and Bake at 375 degrees for 10 - 11 minutes

Chicken Cordon Bleu

Chicken Cordon Bleu
Pound a chicken breast flat(about 1\4 inch)
Place a slice of ham and a slice of Monterey Jack cheese in center and roll it up. Hold with toothpick
Roll in seasoned four, then in beaten egg, and then seasoned bread crumbs.
Chill overnight,(o.k. if you don't). Cook in hot oil till brown then Bake at 350 degrees for 30 min.

Seasoned flour
1 cup flour
1\4 t. garlic salt
1\4 t. onion salt and black pepper to taste

Sauce
1\4 cup of sour cream
1can of cream of chicken soup
1\2 cup of milk
1-2 t. lemon juice
1\2 t. pepper
combine in sauce pan with fork till smooth, and cook over medium heat till warm and bubbly. Serve over chicken

Spinach and Strawberry Salad

1 ½ c. sliced strawberries
½ cucumber diced
1 pkg spinach leaves
Red onion slices (optional)
Toss all ingredients together.

Dressing:
2 Tbsp. lemon juice
2 Tbsp. white wine vinegar (regular works too)
1/3 c. sugar
1 Tbsp. vegetable oil
1 tsp. poppy seeds
Mix ingredients together in a jar or dressing bottle. Pour onto salad right before serving

Pumpkin Cookies

4 ½ c. flour
2 c. oatmeal
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 ½ c. butter, softened
2 c. packed brown sugar
1 c. sugar
1 egg
1 tsp.vanilla
1 can pumpkin
1 c. chocolate chips


Combine the dry ingredients and then the wet ingredients and combine the two mixing as you go. Add the chocolate chips last. I like to add ¼ c. wheat germ and ¼ c. flax seed. Finally bake at 350° for 8-9 minutes.

Mexican Casserole

1 lb. ground beef, browned and drained
Small onion, diced
1 pkg. taco seasoning
8 oz. can tomato sauce
1 can corn, drained
1 can black beans, drained
1 small can sliced olives, drained
Tortilla chips
Grated cheddar and mozzarella cheese
1 can cream of chicken soup

Brown hamburger and onion in a pan drain excess fat and add the seasoning and the tomato sauce. Stir until well mixed; add the corn, black beans, and olives. Sir the ingredients until combined then layer as follows: crushed chips, meat mixture, ½ of the cheese, the whole can of cream of chicken soup, more crushed chips, topped with cheese.
Bake at 350° for about 20 minutes or until cheese is melted and heated through.

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