Cafe Rio Pork Salad

This recipe was pulled from The Sisters Cafe and it won't taste identical to the pork you get at Cafe Rio, but this is a great substitute for at home!

Shredded Sweet Pork

3 lb pork roast

1 c brown sugar

1 c Worcestershire sauce

1 tsp oregano

1 tsp powdered ginger

1 tsp salt

1 tsp chili powder

1 tsp garlic powder

2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...

1 c brown sugar

1 c red enchilada sauce

Cilantro Lime Rice

3 c water

3 c Minute rice

4 cubes chicken bouillon

4 tsp garlic, minced

1 Tb canola oil

2 Tb fresh lime juice

1/2 bunch of cilantro

1/2 onion

1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.

Garlic Black Beans

1 can black beans

1/3 c tomato juice

2 cloves garlic, minced (1 tsp)

1 tsp cumin

2 Tb canola oil

1/2 tsp salt

2 Tb chopped cilantro

Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

Creamy Tomatillo Dressing

3 tomatillos, peeled and quartered

juice of 1/2 lime

1/2 c buttermilk

1/2 c mayonnaise

1/2 c sour cream

1 pkg dry buttermilk ranch dressing

1 c fresh chopped cilantro

6 green onions with ends, chopped

2 cloves garlic, minced (1 tsp)

3 tsp sugar

1 jalapeno, sliced thin - add to taste

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Oreo Cheesecake Cookies

Oreo Cheesecake Cookies
-Brown Eyed Baker

Yield: About 1 dozen cookies

Prep Time: 20 minutes | Bake Time: 12 to 15 minutes

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Chicken Enchiladas

My husband just told me that these have to make our weekly menu. They are some of the best enchiladas that I have had. I think the secret ingredient is the cream cheese. YUM!

Chicken Enchiladas

Submitted by Erin ~ The Sisters Cafe

½ c. each yellow and green pepper (or whatever you have)

2 Tb butter

1 15-oz can tomato sauce

1 c. chicken stock (water and 1 tsp bouillon granules (or1 cube) works great)

1-2 tsp chili powder

1 tsp each cumin, sugar, and salt

¼ tsp pepper

1/3 c. half and half (I always use milk to cut down on calories)

1 (8-oz) pkg cream cheese (I always use Neufchatel cheese)

3 c. cooked chicken, diced

¾ c. onion, chopped (can also add celery to complete the ¾ c.)

½ tsp salt

2 Tb butter

1 c. cheese (I prefer Monterrey Jack)

8-12 flour tortillas (I use 10)

Sauté onion and pepper in butter. Remove to a bowl and set aside. Heat tomato sauce, chicken stock, chili powder, cumin, sugar, salt and pepper; simmer 30 minutes. Meanwhile, prepare filling. Gradually add half and half to cream cheese. Stir in chicken, sautéed onion and bell pepper (and celery, if desired), and salt.

Lightly brown tortillas on both sides in butter until heated, but not crisp. (This is purely optional. I have never bothered to brown my tortillas.) Dip tortilla in tomato sauce mixture and spoon ¼ c. chicken filling into each tortilla. Roll up and place seam side down in a lightly greased 9x13 pan. Cover with remaining tomato sauce. Cover with foil.

At this point you may freeze the pan. Otherwise, bake at 350° for 20 minutes. Remove foil and sprinkle with 1 cup cheese. Bake 5 more minutes. (When baking a frozen pan of enchiladas, remove the pan from the freezer, leave one layer of foil on top, and place in the oven (no need to preheat). Set the oven to 350° and bake for about 40-45 minutes or so, or until it is hot in the middle. Then add cheese and bake until it is melted on top.)

Super Soft Sugar Cookies/Butter Cream Frosting

I recently made these for an orthodontic office that allowed two of my classmates and I to do a research project there. So, we decided to make them a little treat to thank them. Aren't these cookies adorable!? Okay so maybe I'm a little TOO into my profession, but I think they're to die for. While frosting them at school we had some extra and I had a request to put this recipe up. They are honestly the softest and best sugar cookies I have ever had. You know whenever you have a homemade sugar cookie and it's rock hard? Well, NOT these ones!
PS- Since I'm kinda on the subject of dentistry I just want to throw it out there that a hygienist and an assistant is NOT the same thing. I had an old friend ask me the other day why I was doing something so worthless and something that didn't pay more than $10 an hour. I explained to this person the difference and he/she now understands that it is a much better job than an assistant. The hygienist cleans... and does much more in the office than an assistant is even allowed to do. Okay sorry for my mini rant... Here is the recipe!

Super Soft Sugar Cookies

1/2 cup butter, softened

1 cup sugar

1 egg

1/2 cup sour cream

1 tsp vanilla

Cream the above ingredients. Add the following:

3 - 4 cups flour

1 tsp. soda

1/2 tsp salt

Bake at 350 for 5-10 minutes on parchment paper or lightly greased pan.

Butter Cream Frosting

1/3 cup softened butter

3 1/2 cups powdered sugar

2 tsp vanilla

1/4 cup milk

Mix all ingredients and add food coloring if desired. The key to this is not softening/melting the butter too much. Otherwise your frosting will come out way too runny. Yeah I learned that the hard way.

ENJOY! :) You'll never go back to any other sugar cookie recipe after this one!

Hard Rock Cafe Twisted Mac & Cheese

I recently bought this cookbook that has all the top secret restaurant recipes and this is one that has made our weekly menu. It has a small little kick with the cayenne in it, but we love it. It's quick, easy and delicious! This recipe serves about 4 people.

Hard Rock Cafe Twisted Mac & Cheese

1 box of rotini noodles

2/3 cup whole milk (I use 1% to cut back on calories)

8 ounces Velveeta cheese, diced (finally found this at target)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese (I have only found this at target. Other stores have it, but it's mixed with other cheese's)

1/8 teaspoon ground cayenne pepper

1/8 teaspoon ground black pepper

1. Use a large saucepan to cook pasta following directions on the package, then drain.

2. Combine milk, Velveeta, cheddar cheese, Jack cheese, cayenne pepper, and black pepper in the same sauce pan and stir over low heat for about 10 minutes until cheese is melted and sauce is smooth.

3. Add pasta to the pan and then toss to coat.

Orange Chicken

I forget where I got this recipe from, but it's delicious!

Orange Chicken

For the marinade and sauce:

¾ cup low-sodium chicken broth

¾ cup freshly squeezed orange juice

1½ tsp. finely grated orange zest

6 tbsp. white vinegar

¼ cup soy sauce

½ cup brown sugar (dark or light)

3 cloves garlic, minced

1 tbsp. fresh ginger, grated

¼ tsp. cayenne pepper

1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces

1 tbsp. plus 2 tsp. cornstarch

2 tbsp. cold water

8 thin strips orange peel (optional)

For the coating and frying:

3 large egg whites

1 cup cornstarch

½ tsp. baking soda

¼ tsp. cayenne pepper

3 cups peanut or canola oil (I like a combination)

To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well. Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Refrigerate and let marinate 30-60 minutes, but no longer. Place the saucepan with the remaining mixture on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating, place the egg whites in a pie plate and whisk until frothy. In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend. Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking. Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate. Return the oil to 350˚ F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve over rice, if desired.

Peanut Butter Pie

I got a request for this recipe... I got it from my cousin, Lisa. Pretty sure it is my favorite pie in the world. I'm not even the biggest peanut butter fan, but I swear to you this is amazing and definitely a must try!

Peanut Butter Pie

• 1 cup Jif® Creamy Peanut Butter
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup sugar
• 1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
• 1 prepared chocolate pie crust
• 1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping

1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.