April Fools' Day Breakfast Trick

April Fools' Day Breakfast Trick

Cold cereal
Milk
Food coloring

Place in cereal bowl a few drops of food coloring and cover with cereal. When the person puts the milk inside of the bowl, "AH!" the milk turns a different color!

April Fools' Day Lunch Tricks

April Fools' Day Lunch Tricks

Sandwich
Bag of Chips (and something else to fill it with)
Apple (and gummy worm)
Cupcake (frosting and candies that go on top)

Stick sandwich in a Ziplock bag that is stuck together on the inside with double sided tape, making the bag hard to open. Open the bag of chips, empty the chips, and put something in its place such as carrots or treats. Put the bag back together using double sided tape. Cut a little hole in the apple and stick a gummie worm inside. Make cupcakes that are decorated like other food such as spaghetti, mashed potatoes, peas and carrots (recipe here).

April Fools Cupcakes

April Fools' Cupcakes
Recipe from recipe book Hello, Cupcake!

• Regular cupcakes in a box (and ingredients to make) or
• Perfect Cake-Mix Cupcakes (recipe here) (we used these and they ended up really light and fluffy, but they create a really nice top that is easier to frost)
  

Spaghetti and Meatballs

Cupcakes
1 can vanilla frosting with a teaspoon cocoa powder and 3 drop yellow food coloring
Ferrero Rochers (1 for each cupcake)
Strawberry preserves (low sugar has the best color)
White chocolate, grated

1. Frost cupcake regularly.
2. Put frosting into a ziplock bag, cut about 1/8 inch hold in one corner. Squeeze onto cupcakes making look like spaghetti covering completely and spilling over on the sides.
3. In a bowl, mix Ferrero Rochers and 1/2 cup jam until they are completely covered.
4. Using mixed jam (a little softened), put a dab on each cupcake, followed by "meatball".
5. Sprinkle with white chocolate shavings, "Parmesan".

Mashed Potatoes and Gravy

Cupcakes
Same frosting as with spaghetti
Yellow Starbursts (1 for each cupcake)
Caramel Syrup (*I used syrup from a squeeze bottle and it was a little thin, so I had to add it right before serving or else it ran off and looked too thin.)

1. Frost cupcake with plenty of frosting and then making a divot with a spoon on top.
2. Place Starburst on to look like butter.
3. Pour caramel in the divot (melt first if thick), getting a little outside spilling over.

Peas and Carrots

Cupcakes
Green frosting (add a few drops of green food coloring to above frosting)
Orange Starbursts, cut into fourths
Green Runts or Skittles

1. Frost cupcake.
2. Add an arrangement of peas and carrots on top of cupcakes. (*I ran a little low on toppings)

Caesar Salad Wraps

Caesar Salad Wraps
Recipe from the Finlinsons

Tortillas
Chicken, cut up (optional)
Romaine lettuce, chopped
Shredded Parmesan cheese
Caesar dressing
Hard-boiled eggs, sliced
Tomatoes, diced

If using chicken, cook and cut up chicken (but honestly don't need chicken for this to taste fabulous). Then you can either layer on the tortilla all ingredients or toss romaine, cheese, and dressing to coat and put inside the tortilla and then top with eggs and tomatoes. Then fold the tortillas into a wrap.

Roasted-Vegetable Tacos

*I served mine with Mexican red rice (recipe here) and beans (a recipe I found that didn't work out so well, so we had to add a bunch of things to salvage it, it worked out in the end but no recipe for the beans). And these tacos aren't folded...but you fold them.

Roasted-Vegetable Tacos
Recipe from Betty Crocker

Olive oil flavored cooking spray
1 Medium onion, cut into wedges
1 Medium bell-pepper, cut lengthwise into eighths
1 Medium zucchini, cut into 1/4 inch slices
1 Cup sliced mushrooms (3 oz)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 Cup shredded Cheddar or Monterey Jack cheese (4 oz)
8 taco shells (I used soft corn tortillas and could use flour tortillas)
3/4 Cup salsa
Chopped fresh cilantro (optional)

1 Heat oven to 425. Spray cookie sheet pan with cooking spray.

2. Place onion, bell pepper, zucchini and mushrooms in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.

3. Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.

Muddy Buddies

Muddy Buddies

9 Cups Chex cereal
1 Cup semisweet chocolate chips
1/2 Cup peanut butter
1/4 Cup butter
1 teaspoon vanilla
1 1/2 Cups powdered sugar

Measure cereal into a large bowl. Microwave chocolate chips, peanut butter, and butter in a bowl for 1 minute. Stir and microwave 30 seconds longer. Stire until smooth. Stire in vanilla. Pour chocolate over cereal, stir until coated. Place powdered sugar into a 2 gallon plastic bag. Put cereal mix in and shake until well coated. Spread out on wax paper or pan to cool.

No Bake Cookies

No Bake Cookies
Recipe from Jackie Williamson

2 Cups sugar
1/2 Cup melted butter
3 Tablespoons cocoa
1/2 Cup milk
1/2 Cup peanut butter
1 teaspoon vanilla
3 Cups oatmeal

In a saucepan, mix sugar, melted butter, cocoa, and milk. Stirring constantly, cook until it comes to a boil and then cook it for 1-2 minutes. Remove from heat and add peanut butter. Stir until blended, then add vanilla and oatmeal. Stir until glossy. Spoon onto waxed paper or parchment. Let dry on counter or in fridge (faster).

*To add in addition to this favorite, add M&Ms or any other little treat.

"The Cookie Pie"

Nestle Toll House Pie (or as my husband put it, "the cookie pie")
Recipe from Jackie Williamson

2 Eggs
1/2 Cup flour
1/2 Cup sugar
1/2 Cup brown sugar
3/4 Cup melted butter
1 Cup semi-sweet chocolate chips
1 Cup broken pecan halves
Whipped Cream (topping)

Beat eggs until foamy and add flour, sugar, and brown sugar. Then mix in melted butter, semi-sweet chocolate chips, and pecan halves. Pour into 9 inch deep dish pie crust. Bake at 325 for 60-65 minutes or until set in the center. Serve while warm or at room temperature with whipped cream.

*I bet you could make a pre-made mix with the flour, sugar, brown sugar, and semi-sweet chocolate chips. I don't imagine the pecans storing really well because they can be fatty and greasy, though they may...I'll have to do more research. But make sure you have the pecans, butter, eggs, and pie crust to add to the mix.

Mango Ice Cream Balls (Jackie's & TLC's) (RECIPE TO TRY)

*I may do a mix of the two recipes...make them small scoops with half vanilla ice cream and half mango ice cream (instead of sorbet) and cover it with the chocolate covering instead of peanuts. Then again, it does sound good to crush some peanuts, roll the ball around the peanuts, and then cover with chocolate!

Mango Ice Cream Balls
Recipe from Jackie Williamson

Vanilla ice cream
Mango Sorbet
Chocolate covered peanuts
Raspberry sauce (optional topping)

Scoop round balls of vanilla ice cream and balls of mango sorbet. Place in freezer to harden. Cut each kind in half and then press a half of vanilla with a half mango. Refreeze. In a food processor, blend chocolate covered peanuts until well ground. Roll each ball in the nut mixture and refreeze. To serve, cut the ball in half so you get both types of ice cream. Good with raspberry sauce.

...a different option to try...

Chocolate Covered Mango and Vanilla Ice Cream Bomb
Recipe from TLC's Take Home Chef (Curtis Stone)

Ingredients:

2 One-quart vanilla bean ice cream
1 Large ripe mango peeled, pitted, coarsely chopped
11 Ounces dark chocolate (70% cocoa solids), chopped
1 1/3 Cups heavy whipping cream

Method:

To assemble the ice cream bomb:

Allow 1 quart of vanilla ice cream to soften slightly until it is semi-firm and a spoon can be moved through it, being careful not to melt the ice cream completely. Spread the softened ice cream over the bottom and sides of a 2½-quart stainless steel bowl so that you have a 1-inch layer of vanilla ice cream.

Freeze the stainless steel bowl of vanilla ice cream for 1 hour or until it is hard. Puree the mango in a blender until smooth. Using the back of a ladle, push the mango puree through a fine-meshed strainer and into a large bowl.

Soften the remaining 1 quart of vanilla ice cream then stir it into the mango puree. Remove the stainless steel bowl of vanilla ice cream from the freezer and spoon the mango ice cream into the center. Cover with plastic wrap and freeze for 3 hours or until the ice creams are completely firm.

Place a wire rack atop the bowl of ice creams, and invert the bowl onto the rack. Set the rack atop a baking sheet. Using a hot moist towel, gently wipe the sides and bottom of the bowl (the heat from the hot towel will allow the bowl to be easily separated from the ice cream.

Allow the ice cream to release from the bowl and fall onto the rack. Return the ice cream bomb to the freezer and freeze again until it is firm on the outside.

Meanwhile, to make the chocolate cover:

Stir the chocolate in a metal bowl set over a saucepan of simmering water until melted and smooth. Heat the cream in a small saucepan over medium heat until it nearly simmers. Slowly stir the cream into the chocolate. Remove from the heat and allow the chocolate sauce to cool to room temperature.

Once the ice cream bomb is firmly set, remove it from the freezer and place it (still on the rack atop the baking sheet) on the counter. Working quickly, poor the room temperature chocolate sauce over the ice cream bomb, allowing it to drip down over the bomb and cover it completely. Be sure the chocolate sauce is at room temperature when you pour it over the bomb or else it will melt off of the ice cream.

Immediately return the chocolate-covered bomb to the freezer for about 5 minutes or until the chocolate covering is firm. Using a large palette knife, transfer the bomb to a serving plate. Cut into wedges.

Mom's Teriyaki Chicken or Beef

Mom's Teriyaki Chicken or Beef
Recipe from Mom

1 Cup soy sauce (if using Kikkoman, do 3/4 cup soy sauce and 1/4 cup water)
1 Cup sugar
4-5 Chicken thighs and/or legs or 1 cut up chicken or thinly sliced beef
1 teaspoon fresh ginger grated or 1/2 teaspoon powdered ginger (optional but recommended)
1 Clove of garlic, minced

Mix all ingredients together (make sure the mix fully covers the chicken/beef, if not, make more sauce). Cover and marinate in the fridge for an hour or more (overnight works well or freeze at this point and cook it up at a later date). Put in baking dish, cover, and bake at 350 for 1 hour, turning occasionally. OR cover and cook on the stove. Put on high heat until it comes to a boil. Cover and turn to low heat for about 45 minutes. OR grill it until crisp on the edges.

*Don't have to marinate before cooking, just do all you can.
*Chicken breasts are much tougher than the thigh, you can use it but it's not nearly as good.

Sticky Rice

Sticky Rice

1 Cup rice (short or medium grained, Calrose)
2 Cups water

Stove: Rinse rice in water. Add water and rice. Turn on high until boils. Cover and turn down heat to low for 20-25 minutes or until tender.

In Rice Cooker: Rinse rice in water. Add water and rice to cooker. Press button and let sit.

Teriyaki Chicken Bowl

Teriyaki Chicken Bowl

*To simplify: Don't HAVE TO thicken the marinade, still tastes good, just thinner.

Teriyaki Chicken (click here for my mom's teriyaki recipe)
Marinade from teriyaki chicken
1-2 Tablespoons cornstarch
Cold water
Frozen Asian stir fry
Sticky rice (click here for basic recipe)

Make the teriyaki chicken. Heat the leftover marinade and bring to a full boil. Let boil for 15 minutes. Dissolve cornstarch in cold water. Mix in with marinade to thicken. Cook frozen stir fry according to directions. Serve over sticky rice.

Lemon Rice Pilaf

Lemon Rice Pilaf
Recipe from Jackie Williamson

2 Cups chicken broth
1 Cup rice (long grain is probably better)
1 Tablespoon butter
1/3 Cup pinenuts
2 Tablespoons chopped fresh parsley or 1/2 to 1 teaspoon dried parsley
1 Tablespoon grated lemon peel
3-4 Tablespoons lemon juice

In saucepan: Boil chicken broth. Add rice. Cover and turn to low heat. Cook for 20-35 minutes or until tender.

In rice cooker: Add chicken broth and rice. Cover and push button until done. If not tender when done cooking, add more water and press button again.

Melt butter and saute pinenuts until golden. Stir in chopped parsley, grated lemon peel and lemon juice. Pour over rice and stir to coat JUST BEFORE SERVING. It loses the lemony flavor if reheated so serve right after tossing.

Crustless Spinach Quiche

Crustless Spinach Quiche
Recipe from Breta Finlinson

*I used real spinach leaves and cooked them down over the stove in a bit of water and drained them.

2 Cups shredded mozzarella cheese (8 oz)
1/2 Cup whipping (heavy) cream
1/3 Cup pesto
1 Package (10 ouches) frozen chopped spinach, thawed and squeezed to drain
5 Eggs
1 Cup chunky spaghetti sauce

Heat oven to 375. Spray quiche dish (9x1 1/2) with cooking spray. Mix 1 1/2 cups of the cheese, the whipping cream, pesto, spinach and eggs until well blended; pour into quiche dish. bake uncovered 25-30 minutes or until cheese is melted. Meanwhile, heat spaghetti sauce in small saucepan until hot; keep warm. Cut quiche into wedges. Serve with spaghetti sauce.

*I find it harder to find a side dish that goes good with quiche. Salad, French bread, and corn is really good to have on the side. Since quiche isn't that filling, you could make it a side dish and have it with Italian flavored chicken.

Magleby's Lemon Pepper Shrimp (RECIPE TO TRY)

Magleby's Lemon Pepper Shrimp
Recipe from Jackie Williamson

Shrimp
1/2 Cup olive oil
2 Tablespoons lemon pepper

Thread shrimp on skewers. Bring a large pot of water to a boil and place shrimp in boiling water for 30 seconds, or until pink. Drain shrimp. Mix olive oil and lemon pepper together and brush on shrimp. Grill.

Bajio's Shrimp Tacos

Bajio's Shrimp Tacos
Recipe from Jackie Williamson

Assembly:

Tortillas
Cheddar cheese
Cooked shrimp
Fresh lime juice
Mango Salsa

Shrimp

2 Lbs. frozen medium shrimp
1/2 Cup butter
1 Cup honey
2 Tablespoons seasoned salt or lemon pepper

Thaw shrimp and cut in half. Melt butter and stir in honey and seasoned salt/lemon pepper. Heat 1/4 cup sauce in a frying pan until bubbly and then add about 3/4 shrimp to pan, stirring until shrimp is cooked through.

Mango Salsa

1 Mango
1/2 Cup red onion, chopped
2 Tablespoons Cilantro
1 teaspoon sugar
1/2 Lime's juice
1/8 teaspoon chili powder

Stuffed French Toast

Stuffed French Toast
Recipe from Jackie Williamson

Good firm bread
3 Eggs
1/2 Cup milk
2 Tablespoons sugar
1/4 teaspoon vanilla
Sandwich fillings (which may vary)
Toppings such as whip cream, syrup, and fruit (optional)

Make a sandwich on bread, use frosting and cinnamon, Nutella, raspberry jam and chocolate chips, jam and cream cheese, etc. Make a batter with the eggs, milk, sugar, and vanilla. Dip sandwiches in the batter and toast on a griddle. Serve with toppings. You can play around with the fillings and toppings.

Cinnamon Knots (RECIPE TO TRY)

Cinnamon Knots
Recipe from Jackie Williamson

24 Texas Rhodes Rolls
1/2 Cup butter
1 Cup sugar
1-2 teaspoons cinnamon

Thaw the rolls. Roll into a snake 6-8 inches long. Melt butter and put in a shallow pan (such as a pie pan). Mix sugar and cinnamon and put in another shallow dish. Dip each roll in the butter and then in the cinnamon sugar. Tie in a knot. Place on a baking sheet and bake at 350 for about 15 minutes, or until golden.

Foods Class Breadsticks

Foods Class Breadsticks
Recipe from Jackie Williamson

1 Tablespoon yeast
1 Tablespoon sugar
1 1/2 Cups warm water
1 teaspoon salt
3 1/2 Cups flour
1 Cube butter
Parmesan Cheese
Salad Supreme or Garlic Powder
Parsley Flakes

Mix yeast, sugar and water. Add salt and flour. Knead and let rise until double. Roll out into a rectangle and cut into 1 inch strips. Melt butter and place in a 9x13 pan. Dip each strip on both sides in the butter, fold in half and then twist. Place breadsticks in pan, moving them aside as needed to continue dipping in the remaining butter. Sprinkle with seasoning, parsley and the Parmesan. Let rise again for about 20 minutes. Bake in 400 degree oven for about 20 minutes.

Focaccia Bread

Focaccia
Recipe from Jackie Williamson

2 Cups warm water
1 teaspoon sugar
2 Packages of yeast
4 Cups flour
2 teaspoons salt
6 Tablespoons olive oil
2 teaspoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder.
Grated parmesan

Mix water, sugar, and yeast and let sit for about 5 minutes. Mix in flour and salt. Knead to form a soft dough. Let rest for 10 minutes. Heat olive oil, rosemary, basil, oregano, and garlic powder over stove. Bring oil to a simmer and turn off heat and let sit for a few minutes. Using a pastry brush, brush some of the oil on the bottom of a 9x13 pan. Press dough into pan. Cover and let rise for 30 minutes. Make indentations with fingers. Drizzle or brush remaining oil on the bread. Top with parmesan. Bake at 400 for about 20 minutes. Let cool in pan.

*Can make a pre-made mix for seasonings to use and save time.

Snowy Day Cinnamon Rolls

These are my mom's FAMOUS cinnamon rolls that she would often make on a really snowy day. This recipe is the "mom's amazing cinnamon rolls for dummies" with pictures, diagrams, whatever it takes for me to remember how to make these without failure.

*Things I would like to try adding sometime: nuts, orange frosting, pecan frosting, craisins, etc.

Snowy Day Cinnamon Rolls
Recipe from Mom

2 Tablespoons yeast
1/2 Cup warm water
1 Cup mashed potatoes (use potato flakes)
1/2 Cup shortening
2 Cups scalded milk or hot water and powdered milk
2 Eggs
1 Cup sugar
2 teaspoons salt
7 Cups Flour (approximately in the end)

In a small bowl or cup, add water and yeast (with a dash of sugar to help the yeast) and let rise for 10 minutes. In other small bowl or cup, make 1 cup mashed potatoes from potato flakes. In a large mixing bowl, mix together shortening, milk, eggs, sugar, salt, and 4 cups of flour. Mix together.

*Mom's Tip: If you are using powdered milk then mix the dry milk with a cup of flour first because the milk doesn't tend to mix well in liquid alone. Then add the hot water after.

Add yeast and mashed potatoes. Continue adding flour (ends up to be approximately 3 more cups) until dough pulls away from edges and isn't too sticky (but better to be more sticky than have too much flour).

*Mom's Tip: Stick your finger to touch and if it doesn't stick to your finger any more then you are good.

Cover dough with Seran Wrap or cloth towel and let rise until double in size.

*Mom's Tip: To save on time, put the dough in the oven at the lowest possible temperature with the door slightly open to create a warm area to make the dough rise faster (100 degrees or so). Just be careful and check on it often to make sure the dough isn't cooking. Or you can put the dough in the fridge, covered, overnight and finish making them for breakfast the next morning.

After the dough has risen, flour some counter space and place the dough on the counter. Split dough into 2 equal parts. Put one part back in the bowl.

Roll out the dough with a rolling pin (using flour so not to stick) to about the same size and shape of a regular cookie sheet. Then spread on butter and generously sprinkle with sugar and cinnamon.

Then roll the dough from one side to the other and push in the sides to make it even in width with the rest of the roll. Using a piece of string or floss, guide the string under the roll to where you want to cut it. Cross the string ends at the top, pull together, and it cuts the roll.

*Mom's Tip: Below is a diagram of how my mom cuts the roll to make sure she gets just about the right sizes of cinnamon rolls. She first cuts the roll in half. Then she cuts the halves in half making fourths (four equal parts). Then from there cuts each fourth into three equal parts. (Man, I'm an ARTIST on the paint program...just kidding.)

You then put all the cinnamon rolls (makes 24 rolls) on a baking dish (I used two 9x12 pans but next time would have suggested a bigger size or even a cookie sheet), give them a little room to rise. Cover them with Seran Wrap or cloth towel and let rise again until double

Bake at 350 for 15-20 minutes or until lightly browned on the top.

Take out, let cool (but not completely), and frost (frosting recipe below).


Frosting for Cinnamon Rolls
Recipe from Mom

1/2 bag of powdered sugar
Capful of vanilla extract
Small scoop of butter
Milk to desired consistancy

Yes, this is really how she told me to do it. It seems hard to mess up. Mix all together with a mixer. For cinnamon rolls, make frosting a little runnier than if making for cake or cookies.

It is obviously not hard to mess up this recipe because when I made them I didn't have milk left, only buttermilk. So, I used that. My mom even said that if you need to you could use water although it isn't as good as milk. I didn't measure anything out either (which is very unlike me because I am known for messing up things that supposedly "can't" be messed up.)....and it turned out great in the end.

Finlinson Bread

*Tip 1: You can add oil with yeast/molasses mixture but use the same measuring cup, measuring oil first. That way the molasses doesn't stick to the edges and it's easy to pour out. Or just spray the measuring cup with Pam.

*Tip 2: If you feel your bread may be a little on the sticky side, add flour to the countertops and your hands to prevent stickiness on your hands. If you feel your break may have a little too much flour, put Pam on the countertops and on your hands.

Finlinson Bread
Recipe from the Finlinsons
Makes 5 smaller loaves or 4 larger loaves

3 Tablespoons Yeast
5 Cups Hot Water
1 Cup Molasses (or honey or mix)
2 Eggs
3/4 Cup Oil
2 Tablespoons Salt
Approx. 12-13 Cups Flour (I like a mix of white and wheat flour)

In hot water add molasses and yeast. Let yeast rise (approx. 10 mins.). Add 6 cups of flour. Mix. Add eggs, oil, and salt. Add the rest of the flour until it pulls away from the edges (dough form, but better to have too little flour than too much flour). Knead dough (I let it spin in the Bosch mixer for 5 minutes). Let rise about 10-30 minutes or until double. Place inside greased bread pans. Bake at 325 for about 30 minutes or until tops are browned and cooked through. Butter tops.

Sweet Pork (Slow Cooker)

Sweet Pork
Recipe from Macie Stratton

4 lb (or smaller) Pork Roast
1 Cup Brown Sugar
1 Cup Salsa

(Just make sure equal parts brown sugar and salsa.) Put pork roast topped with brown sugar and salsa in slow cooker. Cook for 6-8 hours on low or until shreds easily.

*Great plain, in tacos, burritos, sandwiches, etc.

Cafe Rio Salad (Copycat Recipe)

Cafe Rio Salad (copycat recipe)

Tortillas (Costco, working on homemade version)
Cheddar Cheese (thinly shredded if possible)
Cafe Rio Rice
Cafe Rio Black Beans
Cafe Rio Sweet Pork or Chicken
Lettuce (NOT iceberg, use leafy green or Romaine)
Pico de Gallo (basic tomato, onion, cilantro)
Guacamole (optional)
Sour cream (optional)
Tortilla Strips (in produce section or can get at Bajio)
Parmesan cheese (Cafe Rio uses a Mexican Cheese called Casero)
Cafe Rio Cilantro Ranch or Vinegarette dressing

Cook uncooked tortilla and sprinkle cheese on cooked side and let melt while other side cooks. Add beans, rice, pork, then lettuce and a little scoop of pico de gallo. Add guacamole and sour cream. Add crushed tortilla chips or strips, a shake of Parmesan cheese, and top with a few cilantro leaves. Pour on dressing.

*Tip: I felt like I spent all day in the kitchen to make this. The only ways I can think of cutting kitchen time (or at least feeling like it) would be to let pork marinate overnight, don't NEED the homemade guacamole and pico de gallo although they are good. The dressings, rice, and probably the beans could be done earlier in the day.

*Tip: Some food make bad left overs. If items are stored in separate containers and not pre-mixed into the salad it makes GREAT leftovers. Feel free to make more than less.

SWEET PORK
Recipe from favfamilyrecipes.blogspot.com (with my changes)

(Try a simpler sweet pork recipe here. Not Cafe Rio...but very good!)

2 pounds pork
3 cans Coke (I used orange juice)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours.


CAFE RIO CHICKEN
Recipe from kalynskitchen.blogspot.com

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic (minced)
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred chicken and cook 1 additional hour.

CILANTRO-LIME VINAGARETTE DRESSING
Recipe from Cookingwithkaryn.blogspot.com

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 jalepeno, seeded & diced

Combine in blender or food processor.


CREAMY LIME-CILANTRO DRESSING
Recipe by Ourbestbites.com

1 pack (1oz) Hidden Valley Ranch Dressing Mix (buttermilk or regular)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa (La Costena or Hernandez Brand)
hot sauce

Place milk, mayo, ranch mix, and juice the lime you should get about 2T juice. Blend. Toss in the garlic, cilantro and green salsa. Blend. Sample it and add hot sauce to taste. Refridgerate and let thicken.

CILANTRO-LIME RICE
Recipe from favfamilyrecipes.blogspot.com

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS
Recipe from favfamilyrecipes.blogspot.com

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

*Note: we added a can of corn, drained, to the beans with a dash of cumin and chili powder. Very good, even though it's not "traditional Cafe Rio"

Hazelnut Parmesan Asparagus

Hazelnut Parmesan Asparagus
Prep: 15 mins. Cook: 10 mins.

*We had the cheese and nuts on the side as optional...I actually forgot about them and ate without them...which was still really tasty but kind of defeated the purpose of it being called "Hazelnut Parmesan Asparagus".
*Tip on fresh asparagus: the asparagus we used was long and got thick and hard at the bottoms. To use the bottoms I used a peeler to peel it off so it wasn't so hard and cooked through much easier. (That may be a personal preference of hard vs. soft asparagus.)

2 Cups water
2 lbs asparagus spears (or 3 pkgs, 10 oz, frozen)
2 Tablespoons margarine or butter
1 Package (8 oz) sliced mushrooms (3 cups) or 2 cans (4 oz each)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 Cup shredded Parmesan cheese
1/4 Cup chopped hazelnuts (filberts)

Heat water to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4-6 minutes or until crisp tender. Drain; set aside. (If using frozen, cook according to package directions.)

Melt margarine in skillet over medium-high heat. Stir in mushrooms. Cook 2-3 minutes, stirring frequently, until mushrooms are light brown. Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.

Loaded Sweet Potato Skins

Tyson and I don't normally like sweet potatoes as a side dish...but this recipe we both enjoyed.

*I cooked the sweet potatoes in the microwave and used pre-baked and crumbled bacon to save on time.

Loaded Sweet Potato Skins

Prep Time: 20 mins. Total Time: 1 hr. 20 mins.

4 Medium Sweet Potatoes (about 2 lbs total) scrubbed and patted dry

1 Tablespoon Olive Oil
Coarse Salt and Ground Pepper

1/4 Cup Low-Fat Buttermilk

1/4 teaspoon Sweet Paprika, plus more for garnish

4 Slices Bacon

1/4 Cup Reduced-Fat Sour Cream

1 Green Onion (sliced for garnish)

1. Preheat oven to 450. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40-45 minutes. Let cool (keep oven on).

2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)

3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.

4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5-8 minutes. Drain on a paper towel lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and green onion; cut in half to serve.

*Recipe from Jan/Feb 2009 Martha Stewart Everyday Food magazine.