Cafe Rio Sweet Barbacoa Pork

From Morgan...

2 lbs boneless pork ribs

1 12 oz. can coke (not diet-can use caffeine free)

1/4 cup brown sugar

dash garlic powder

1/4 cup water

Put the pork, 1 can of Coke and 1/4 cup brown sugar in a ziploc bag to marinade. Marinade for a few hours or overnight

Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Drain liquid. Shred meat with 2 forks when done. Put pork and Barbacoa Enchilada Sauce in crock pot and cook on low for 2 hours.

Barbacoa Enchilada Sauce

1 cup Coke

1 can diced green shills

1 cup red enchilada sauce

1/2 cup brown sugar

Blend above ingredients in a food processor or blender.

Easy Cafe Rio

From Tammy...

3 lbs pork or chicken-cook in crockpot with 1 cup of water in slow cooker for 6 hours. Shred meat then add:

1 tsp garlic salt
1/4 C Kraft Spicy Honey BBQ Sauce
3/4 C Ketchup
1/3 to 1/2 C white sugar

Mix and cook for an additional hour. Serve over romaine lettuce or in a taco shell. Top with your favorite toppings.

Shrimp and Spaghetti in Coconut Broth

From Audrey...

(makes 3 meals (each serves 4) Cook one meal now and freeze two meals for later)

Two 13.5-ounce cans coconut milk

One 14.5-ounce can chicken broth

1 tablespoon Asian fish sauce

1 tablespoon finely chopped garlic

2 teaspoons finely chopped ginger

2 teaspoons hot chili sauce

Two 2-pound bags frozen, raw shrimp (31 to 40 per pound), thawed and tails removed

1 bunch cilantro, coarsely chopped

1 1/2 pounds spaghetti

1. In a large, deep skillet, bring the coconut milk and chicken broth to a simmer over medium heat. Stir in the fish sauce, garlic, ginger, chili sauce and lime juice and cook for 2 minutes.

2. Stir in the shrimp and cook until just opaque, about 4 minutes. Stir in the cilantro and remove from the heat. Transfer two-thirds of the shrimp mixture to a bowl; let cool.

3. In a large pot of boiling, salted water, cook the spaghetti until al dente; drain. Using tongs, transfer one-third of the pasta to the skillet of shrimp.

4. Cook one meal now: Toss the pasta with the shrimp mixture and simmer until warmed through, 1 to 2 minutes.

Freeze two meals for later: Divide the remaining shrimp mixture between 2 resealable 1-gallon freezer bags; seal. Divide the remaining spaghetti between 2 more freezer bags; let cool, then seal. Label each and freeze. THAW 1 bag each of the shrimp mixture and pasta per meal in the refrigerator overnight. Cook as directed in Step 4. Serves 12

Caramel Heavenlies

(I am having a hard time sharing this recipe. These are such a special treat. I feel like it's my personal little find of heaven. I hope you enjoy them as much as I do. If you do, please comment:)

12 graham crackers (I think I use more)

2 cups miniature marshmallows

3/4 cup butter

3/4 cup packed brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 cup sliced almonds

1 cup flaked coconut

Arrange the graham crackers in a single layer 10x15 inch baking pan (jelly roll pan). Sprinkle with the marshmallows. Combine butter, brown sugar and cinnamon in saucepan. Cook over medium heat until the brown sugar dissolves, stirring constantly. Remove from heat. Stir in vanilla. Drizzle over the marshmallows; sprinkle with the almonds and coconut. Bake at 350 degrees for 12-14 minutes or until golden brown. Cool in the pan on a wire rack. Cut into 3 inch squares; cut each square into halves diagonally to form triangles. Store in an airtight container in the fridge for up to 2 weeks or freeze up to 3 months.

The Huntsman Family's Favorite Brownies

4 eggs (beaten)

2 cups sugar

1 1/2 cups flour

1 teaspoon vanilla

1 cup margarine

1/3 cup cocoa

1 bag of miniature marshmallows

Combine eggs, sugar, flour and vanilla. Melt margarine and add cocoa, stir. Add egg mixture and beat well. Bake in 9x13 inch pan at 375 degrees for 30 minutes. (I cooked it 25) As soon as brownies are taken from the oven, cover with marshmallows. Return pan to oven until marshmallows are slightly melted. Pour chocolate frosting over marshmallows and cool before cutting.

Chocolate Frosting:

1/2 cup margarine, melted

1/3 cup milk

3 Tbsp. cocoa

1 lb. powdered sugar

1 tsp. vanilla

Combine margarine, milk, and cocoa. Beat in sugar and vanilla.

Mint Brownies

From Jenny...

1 c. black bean puree (or use ½ c. butter & ½ c. beans) (look under the cooking tips label)

½ c. cocoa

2 tsp. honey

4 eggs

2 c. sugar

1 3/4c. whole wheat flour

1/2tsp. baking powder

½ tsp. salt

Melt butter mix with cocoa and beans. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Pour batter into a greased 9 x 13 inch pan. Bake at 350 for 25 min. let cool.

Mint Frosting:

1/2c. butter

2 tsp. vanilla

4 ½ c. powdered sugar

3 tbsp. milk

½ tsp. peppermint extract

Green food coloring

Spread on brownies, refrigerate for 1 hour. Then make chocolate glaze, pour, spread and store in the fridge.

Chocolate glaze: 6 oz. chocolate chips + 3 Tbsp. butter

Heat and stir until melted, work fast at spreading it on the brownies.

Vanilla Bunt Cake

From Jenny...

1 pkg. vanilla cake mix

1 (5.9 ounce) pkg. vanilla pudding

1 c. sour cream

2 c. chocolate chips

1/2 c. oil & ½ c. bean puree (white) (look under the cooking tips label)

4 eggs

½ c. warm water

Mix together the cake and pudding mixes, sour cream, oil/beans beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12c. Bundt pan.

Bake for 50-55 min. or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired. Dust the cake with powder sugar.

Variations: use Devils food cake and Chocolate pudding