Sweet Shredded Pork Recipe

This is a copy cat recipe of the shredded pork that is served at Cafe Rio.  

Don’t forget to make the YUMMY cilnatro ranch dressing here
You will need:

• 1-10 lbs Pork tenderloin roast ( any pork roast will work)
• 2 cans of Tomato sauce 15 oz
• 1 1/2 cups brown sugar
• 1 can of coke or Dr Pepper
• 1 clove garlic diced
• 1/4 cup cilantro minced

Add your meat to the Crock pot, I think it taste best if you use about 5 lbs….I did it with 8 lbs and the flavors were not as bold as I would have liked them.  But the Recipe says you can use up to 10lbs so it is all a matter of taste.

Add you Tomato sauce, brown sugar, and garlic.

Add  can of soda, and cilantro.   ( If you do not want to cook with soda I guess you could use broth instead)
Put the lid on your crock pot, cook over Medium Heat at Least 4 hours.  ( you can cook longer)

Once tender and pulls off easily with a fork, take out of liquid and shred with a fork.
Once Pork is shredded, return to liquid.

Eat on tortilla, with rice, black beans, cheese, tomatoes, lettuce and Cilantro Ranch.


Source :  A Thrifty Mom

Mountain Dew Apple Dumplings

Ingredients
2 (8-count) cans refrigerated crescent rolls
3 to 4 tart apples, peeled and slice into 16 wedges
1/2 cup butter, melted
1-1/2 cups sugar
1 teaspoon cinnamon
1 (12-ounce) can Mountain Dew soda

Directions
Heat oven to 350°F. Spray 13×9-inch dish with cooking spray. Separate dough into 16 triangles. Place apple quarter on shortest side of each triangle. Roll up each, starting at shortest side, and rolling to opposite point. Place point side down in prepared pan.

In small bowl, stir together melted butter, sugar and cinnamon; spoon evenly over crescent-wrapped apples. Pour Mountain Dew over all.

Bake at 350°F. for 35 to 45 minutes or until apples are tender. Serve warm with sauce. Top with whipped cream or vanilla ice cream if desired. Makes 16 dumplings.

Egg Rolls

1 carrot, finely chopped                                           1/8 cup oyster flavored sauce

1/2 medium onion, finely chopped                          1 tsp. pepper

1/2 bundle bean threads (vermicelli noodles)            1 tsp. garlic salt or garlic powder

1 lb. ground pork or turkey                                      1 egg plus 1 egg white for sealing

2 cup chopped cabbage (or 1/2 package coleslaw)     1 package lumpia wrap or egg roll wrappers

1/8 cup soy sauce

Soften vermicelli noodles in a bowl of hot water. Then cut up into approximately one inch segments. Cook meat until almost done then add carrot, onion, soy sauce, oyster sauce, spices, and egg. After removing from heat, add vermicelli noodles and cabbage. Stir together. Roll about a tablespoon of mixture in wrappers. Roll the wrappers diagonally. Seal with egg white. Fry in hot oil until golden brown.

You can get the oyster sauce and bean threads at regular grocery stores but I like to get them at an Asian food store. The oyster sauce is cheaper usually and the bean threads come individually instead of in a huge bundle. But either way works. Enjoy!

Tortilla Casserole

1 lb. hamburger, cooked & drained

1 can cream of mushroom soup

1 can cream of chicken soup

1 can refried beans

1 can olives, sliced

1 can chiles, drained

1 can mild enchilada sauce

grated cheddar cheese

tortillas

Combine hamburger, soups, beans, sliced olives, drained chiles, and a handful of cheese.  Add enchilada sauce until desired taste (I usually add ¾ to 1 whole can, but it depends on your spice preference.)  Layer in a 9x13 pan starting with sauce mixture.  Add tortilla layer by tearing up tortillas to line the pan.  Continue layers until all of the sauce mixture has been used – end with a sauce layer.  Top with cheese and bake at 350’ until heated through.  Serve with sour cream.  

Easy Fried Rice

1 lb. ham or pork, or any meat, diced

1 cup each Zucchini and/or cabbage, broccoli, diced

bean sprouts, sugar peas, etc

1 bunch green onions, diced

4 Tbs. butter

2 Tbs. soy sauce

Seafood, if desired

1 or 2 eggs, scrambled

4 cups cooked & refrigerated white rice

The key to fried rice is that the rice must be pre cooked and cold.  This is a clean out the fridge dish.  You can add anything you want to this dish. 

Melt 2-Tbs. butter in a very large skillet.  Brown meat and onions.  After meat is cooked, add other vegetables that are raw and sauté until cooked.  Add other cooked vegetables, such as leftover zucchini, squash, peas, etc.  Add the cold pre-cooked rice and stir in, working it into vegetables.  Can add another 2-Tbs. butter for moisture.  Don’t add water to this, the rice will make more moisture when heated.  Add soy sauce for flavor and color – can add more than 2 Tbs. if desired.  Heat thoroughly for about 15 minutes.  Add cooked shrimp at the end if desired.  Add scrambled egg at the end.

*I make this recipe when I have leftover ham to use.  I also use frozen peas, I peel & grate 1 carrot, 2 scrambled eggs, and handful of bean sprouts.  It is a nice dish to use with leftovers. 

Taco Soup

1 can red kidney beans, not drained

1 can corn, drained

1 can tomatoes, not drained

1 can tomato sauce

1 lb. hamburger

1 med onion, diced

1 pkg taco mix

Sour cream

Frito corn chips

Brown hamburger & onion, drain excess fat.  Add rest of ingredients except sour cream and corn chips.  Simmer for 10 minutes.  Serve with a dollop of sour cream and sprinkled generously with corn chips.  We doubled this for six hungry adults with a little left over. 

Kym

Mrs. B's Baked Beans

Description: Best baked beans you will ever eat!! LOL

Recipe Ingredients

Two 48 oz jars great northern beans (white) One pound of bacon One onion, chopped fine (or you can just use onion powder, that’s what I do) 3 tablespoons yellow mustard 10 drops of liquid smoke 3 tablespoons Worcestershire sauce 1 ½ cups ketchup 4 cups brown sugar

Recipe Instructions

Cut bacon in 2 inch pieces, Partially cook in microwave, (to get rid of the fat) then throw in colander and rinse with hot water. Mix all ingredients together. Cover with lid Let bake at 325 Check after 3 hours Stir and continue to cook until they are to your desired consistency I usually make them the day before and take them out of the oven after 3 hours, and put them in the refrigerator until the next day when I want them warmed, put them in the crock pot to warm through and serve when warm!

Jacquie’s Strawberry Crisp Recipe

1 pint fresh strawberries, washed and sliced
2 tbsp splenda (you can use sugar if you want, but I think you need 3-4 tbsp if you're using sugar)

Topping:
1/2 cup uncooked rolled oats
1/4 cup flour
1/4 cup firmly packed brown sugar (I want so try this with splenda brown sugar blend one day, but haven't, so IDK the conversion)
2 tsp ground cinnamon
1/2 tsp ground ginger
3.5 tbsp butter or margarine (softened)

I never actually measure the strawberries, I just make sure that I have enough to cover the bottom of a baking dish. If you use a really big baking dish (or if you just like the oatmeal topping like me), you should double the topping ingredients.

Spread out strawberries in the bottom of a baking dish. Sprinkle splenda over the strawberries, and lightly toss to coat. In medium bowl, combine oats, flour, brown sugar, cinnamon and ginger. Cut in butter until mixture is crumbly. Sprinkle topping over strawberries. Either cover and microwave for 7-10 minutes, or bake uncovered at 375 F for 25-30 minutes. Serve warm with vanilla ice cream.