Wednesday, June 29, 2011

Cafe Rio Sweet Pork, My Take

Since today is my birthday, I decided to share with you my absolute favorite recipe I have found lately, as a treat for you! Cafe Rio Sweet Pork. I love Cafe Rio sweet pork. Pretty much that's all I have to say. Its so good. If you've never been to Cafe Rio or had sweet pork before its totally worth making. We used it in burritos, you could put it on salad or in a quesadilla. But you should definitely make this it might change your life. Seriously, its that good!

Cafe Rio Sweet Pork

2 lb Pork Butt
1/4 teaspoon Oregano
1/4 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Dry Ground Mustard
1 Medium Onion, Quartered
2 Cloves Garlic, Crushed
3 cans Coca-Cola
1 can Diced Green Chiles
1 - 10oz can Red Enchilada Sauce
1 cup Brown Sugar

1. Combine 2 cans of coca-cola, oregano, cumin, salt, ground mustard, onion and the crushed garlic in crock pot and stir. Place the pork butt in the crock pot and fill half way up the pork with water. Cook on low for 10 hours.

2. Remove the pork, drain the water and remove the garlic and onions. 

3. Shred the pork and return to the crock pot. In a blender combine green chilies, enchilada sauce, brown sugar and 1 can of coca-cola. If it seems too thick add more coke. Pour on top of the shredded pork, mix. Heat on low for 2 more hours.

Eat and enjoy! I promise its so so good! 

I shared this at
Made it on Monday

Monday, June 27, 2011

Krispie Peanut Butter Brownies

The topping on the brownie is crispy and creamy, and I will be making these again. They are really good, were gone in 15 minutes... and I only got 1!

Krispie Peanut Butter Brownies
Recipe Source:

1 Box Brownies
1 cup Reese’s Peanut Butter Cups, chopped
1 1/2 cup Milk Chocolate Chips
1 1/2 cup Creamy Peanut Butter
1/2 Tablespoon Butter
2 cups Rice Krispies Cereal

1. Prepare brownies following the directions on the box. Bake for 25 minutes in a 9 x 13 dish. Remove from oven and top with chopped peanut butter cups, and bake for 5 more minutes.

2. While the brownies finish baking, melt chocolate chips, peanut butter and butter in 30 second increments stirring inbetween until chips are melted. Stir in the Rice Krispies. 

3. Remove the brownies from oven and pour the chocolate mixture over the top. Refrigerate for 2 hours before serving.

I shared this at
Totally Tasty Tuesdays
Sweets for a Saturday
Sweet Indulgences Sunday

Tuesday, June 21, 2011

Potato Salad

I love a potato salad. Nothing fancy but so delicious. The dressing is simple, the flavor of the egg, the bacon adds saltiness and the crunch of the celery. It is a recipe I have to recommend you make.

Potato Salad
Recipe Source:

3 1/2 lbs Red Potatoes
1 1/2 cups Celery, chopped
10 strips Bacon, cooked and crumbled
7 Eggs, boiled and chopped
2 cups Mayonnaise
1/4 cup Vinegar
1/4 cup Granulated Sugar
1 tsp Salt
1/2 tsp Pepper

Boil potatoes until just tender, 20-25 minutes. Drain. When the potatoes are cool, peel and cut into bite size pieces. Stir in bacon, eggs and celery. Combine remaining ingredients in a small bowl. Pour over potatoes. Gently stir until well coated. Refrigerate.

Friday, June 17, 2011

Cookies and Cream Fudge

I really hope you are prepared for what I am going to share with you. It is AMAZING! I haven't had much fudge that is anywhere close to how good this is! Make it and I think you'll agree!

Cookies and Cream Fudge

3/4 cup Butter
2/3 cup Sweetened Condensed Milk
1 cup Marshmallow Fluff
1 teaspoon Vanilla
2 cups White Chocolate Chips
2 cups Oreos, crushed
1 cup Oreos, coarsely chopped

1. Line 9x9 pan with foil and spray evenly with cooking spray. In a saucepan combine the butter and sweetened condensed milk. Heat over medium until it starts to boil, stir constantly. Keep stirring for 2 more minutes while it boils.

2. Remove pan from heat and stir in the marshmallow fluff, white chocolate chips, and the 2 cups crushed Oreos. Spread the mixture into prepared pan and cover with the coarsely chopped Oreo's on top and press softly into the fudge.

Wednesday, June 15, 2011

Asian Chicken Skillet

I found this really delicious skillet meal. It only takes 30 minutes which is awesome. It turned out great and its so colorful my kids were excited to try all the colors. And honestly you cant beat getting your kids to eat all their dinner.

Asian Chicken Skillet
Recipe Source: Taste of Home Magazine

1-5.9oz pkg. Chicken and Garlic Rice & Vermicelli Mix
2 Tablespoons Butter
1 lb Chicken Breasts, cut in strips
2 1/4 cups Water
1/4 cup Teriyaki Sauce
1/2 teaspoon Ground Ginger
1-16oz pkg. Frozen Stir-Fry Veggies, thawed 

1. In a large skillet saute rice mix in butter until golden brown. Add the chicken, water, teriyaki sauce, ginger and the contents of rice seasoning packet. Bring to a boil and reduce heat. Cover and simmer for 10 minutes. 

2. Stir in the veggies. Cover and cook 5 minutes more, until rice is tender and chicken is not pink.

Monday, June 13, 2011

Glazed Cinnamon Apples

I love ice cream, its not much of a secret its one of my favorite desserts. But I am very boring, I have vanilla ice cream with caramel and chocolate sauce. I enjoy it but I decided to change things up a bit, still vanilla ice cream but with some apple topping. It turned out amazing. The apples have the perfect amount of cinnamon, nutmeg and sweetness. It might just replace my chocolate and caramel regulars.

Glazed Cinnamon Apples
Recipe Source: Taste of Home Magazine

6 Large Tart Apples
2 Tablespoons Lemon Juice
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
2 Tablespoons Flour
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
6 Tablespoons Butter, melted
Vanilla Ice Cream

1. Peel, core and cut each apple into 8 or 10 wedges and place in a crockpot.

2. Drizzle lemon juice over apples. Combine both sugars, flour, cinnamon, nutmeg and sprinkles over apples. Drizzle butter over the top. 

3. Cook on low for 3 hours, until the apples are tender. Serve with ice cream.

I shared this at 
Totally Tasty Tuesdays
Tea Party Tuesday 
Made it on Monday 
Full Plate Thursday 
Sweets This Week 
Sweet Indulgences Sunday

Friday, June 10, 2011

Chocolate Frosting

A while ago I shared this chocolate cake with a buttercream frosting, my mum complained because she likes her chocolate cake with chocolate frosting. So I decided I would try it with chocolate frosting and its really good. Its a tossup what frosting I would choose to make it with the next time. Both frostings are so good.

Chocolate Frosting
Recipe Source:

1 cup Butter, softened to room temp
1 2/3 cups Cocoa
6 cups Powdered Sugar
2/3 cup Milk
2 teaspoons Vanilla Extract

Combine butter and cocoa. Alternately add powdered sugar and milk, beating until a spreading consistency. Add more milk if needed. Add vanilla. Makes about 4 cups.

I shared this at
Sweets for a Saturday
Sweet Indulgences Sunday 
Themed Bakers Sunday

Wednesday, June 8, 2011

Pineapple Meatballs

I am going to start off by saying that I havent had many meatballs in my life but these are the yummiest I have had. There is so much flavor and they are so good.

Pineapple Meatballs
Recipe Source:

2 lbs Ground Beef
2 Large Eggs
1/2 cup Italian Beadcrumbs
1 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 teaspoons Worcestershire Sauce
1/4 teaspoon Garlic Powder

1 1/4 cups Brown Sugar
3 Tablespoons Cornstarch
1 3/4 cups Pineapple Juice (reserved from pineapple tidbits, if there isn't enough use water to make up the difference)
1/4 cup White Vinegar
2 Tablespoons Soy Sauce
2 teaspoons Worcestershire Sauce
1-14oz can Pineapple Tidbits

1. Pre-heat oven to 350 degrees. For the meatballs, combine all meatball ingredients in a large bowl. Mix well, I used my hands, and shape into 1 inch balls.

2. Brown the meatballs in a non-stick frying pan. Drain on paper towels.

3. For the sauce, combine cornstarch and brown sugar in a sauce pan. Then add the pineapple juice and mix until the mixture is smooth. Add vinegar, worcestershire sauce, soy sauce and stir. Simmer uncovered on medium-low until thick. Approx. 5 minutes.

4. In a 9x13 dish place in the meatballs and pour sauce over. Add pineapple tidbits. Gently mix the meatballs until they are coated with the sauce. Bake for 30-40 minutes or until cooked.

Monday, June 6, 2011

Banana Split Cream Pie

I am so excited to share this pie! This is the pie I tried to make at Easter that I told you about and it didnt turn out. In fact it was a big soupy mess. I made it again for Memorial Day and not only was it a huge success in the fact that it turned out but everybody loved it! So I would totally recommend you make this and I changed the recipe cook time to reflect the change I made so it worked.

Banana Split Cream Pie
Recipe Source:

Chocolate Crust:
3 cups Chocolate Teddy Grahams
3 Tablespoons Granulated Sugar
10 Tablespoons Butter, melted

Banana Cream Filling:
3 tablespoons Water
1 1/2 teaspoons Unflavored Gelatin
5 large Egg Yolks
2/3 cup Granulated Sugar
1/3 cup plus 1 Tablespoon Cornstarch
1/8 teaspoon Salt
2 3/4 cups Milk
2 Tablespoons Butter
1 teaspoon Vanilla
1/2 teaspoon rum extract
4 medium firm, ripe bananas

Strawberry-Raspberry Whipped Cream:
1/2 cup quartered fresh Strawberries, hulled
1/2 cup fresh Raspberries
1/4 cup Granulated Sugar
1 cup cold Heavy Whipping Cream

Preheat oven to 350 degrees, make sure oven rack is in the center of the oven. Lightly grease a 10-inch springform pan with at least 2-inch sides.

Combine the Teddy Grahams, sugar and process in a blender or food processor until the crumbs are fine. Pour in the melted butter and process until the mixture is evenly coated with butter. Press the cookie mixture into the prepared pan evenly over the bottom and about 1 inch up the sides. Bake the crust for 10 minutes. Transfer to a wire rack and let cool completely.

Pour the water into a small bowl and sprinkle gelatin over the water. Let it sit for 5 minutes to soften. Rest a fine mesh strainer over a large bowl and set aside. In a medium bowl, whisk the egg yolks until blended. In a medium saucepan, whisk together the sugar, cornstarch and salt. Gradually pour in the milk, whisking constantly. Place the pan over medium heat and cook, stirring slowly with a whisk until the mixture just begins to bubble and thicken, about 8 minutes. Continue to cook, slowly stirring, for about 1 more minute. Remove pan from heat.

Pour 1/3 of the hot mixture into the egg yolks, stir vigorously to combine. Pour the egg yolk mixture back into the saucepan, whisking quickly, and return it to medium-low heat. Cook, stirring constantly, until the mixture is thick and bubbly, about 3 to 3 1/2 minutes.

Remove from the heat and pour the custard through the mesh strainer. Stir in the butter, softened gelatin, vanilla and rum extract into the strained custard and stir until blended and the butter is melted. Immediately cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Poke a few vent holes in the plastic wrap with a sharp knife and set aside at room temperature until it cools to lukewarm about 10-15 minutes.

Slice 3 of the bananas into 1/4 inch slices, layer the slices on the crust, covering completely. Pour the warm custard over the banana slices, spreading to cover them evenly. Press a piece of plastic wrap directly on the surface of the filling and refrigerate the pie for 2-3 hours.

About an hour before serving, combine the strawberries, raspberries and the sugar in a medium bowl and mash the mixture with a fork. Pour 1/2 cup of the cream on top. Whip ingredients using an electric mixer until the berries are mixed into the cream, about a minute. Add the remaining 1/2 cup cream and whip on medium speed until soft peaks form.

Peel the remaining banana and cut it into very thin slices, placing the slices over the chilled pie. Spread the berry whipped cream over the sliced bananas. Refrigerate until ready to serve.

I shared this at
Tea Party Tuesday
This Week's Cravings 
I'm Lovin' It Fridays 
Sweets This Week
Sweet Tooth Friday

Wednesday, June 1, 2011

Strawberry Cupcakes

I tried 2 different strawberry cupcake recipes and the first one did not work out. The second one did and this was the result. A sweet, light, delicious cake with the best strawberry frosting I have had in a long time.

Strawberry Cupcakes
Recipe Source:, Sprinkles Recipe

2/3 cup fresh or frozen strawberries
1 1/2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 cup Whole Milk, room temperature
1 teaspoon Vanilla
1/2 cup Unsalted Butter, room temperature
1 cup Sugar
1 large Egg, room temperature
2 large Egg Whites, room temperature
1. Preheat oven to 350 degrees. Line one muffin tin with cupcake liners.

2. Puree strawberries. Approx. 1/3 cup of puree is what you should have. Add more strawberries if necessary. In a medium bowl, whisk flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla, strawberry puree and set aside.

3. With an electric mixer cream butter on medium-high until light and fluffy. Gradually add sugar and continue to beat until light and fluffy. Reduce the mixer speed to medium and add egg and egg whites until just blended.
4. Place mixer on low, slowly add half the flour mixture and mix until just blended. Add the milk mixture and mix until just blended. Slowly add remaining flour mixture and mix until just blended.

5. Divide batter evenly among 12 muffin cups. Bake approx. 20 minutes. Transfer muffin tin to a wire rack and let the cupcakes cool completely in tin.

Strawberry Frosting
Recipe Source:
1/2 cup Strawberries
8oz Cream Cheese, at room temperature
3/4 cup Unsalted Butter, at room temperature
1 3/4 cups Powdered Sugar, sifted
1/2 teaspoon Lemon Juice
1 Tablespoon Vanilla
Puree the strawberries in a blender or a food processor.  Strain through a mesh sieve to remove  the seeds, and set aside.  Beat the cream cheese and butter in an electric mixer until light and fluffy, approx. 5 minutes.  Add the powdered sugar and mix until smooth.  Add the lemon juice, vanilla and strawberry puree.  Add more puree to achieve the desired consistency if needed. 

I shared this at 
Sweets This Week
Themed Bakers Sunday
Related Posts Plugin for WordPress, Blogger...