Saturday, June 28, 2014

Cafe Rio Pulled Pork



This is THE recipe folks, I have found it!!
(Thank you, oh, Sweet Basil for this recipe and picture credit to Favorite Family Recipes)
Never fear, you can now enjoy that pulled pork salad or quesadilla or burrito in your own home and of your own talents and patience - much less patience than is required at the take out line in Cafe Rio - am I right??
Impress your friends!
This recipe is sweet, tender, and irresistible, i keep going back to the fridge for a fork full.

3 to 4 lb pork shoulder/butt roast
Olde El Paso sauce packet - garlic
I cup A&W Root Beer
2 Cups Brown Sugar

In a large crock pot whisk the ingredients together and pour over pork
Cook on low for 6 hours then pull out, shred the meat, removing fat from meat, (and discard -Ew)
place meat back in sauce (this is where the magic happens) and cook for another hour or two.
Move the meat into another dish and save about 1/4 of the sauce with it to keep it moist and flavorful - this also acts as the sauce base or wet portion of whatever dish you choose.
Serve!

Of course you could find the recipes for theirCilantro Lime Rice rice or their Cilantro Lime Dressing to get it perfect, but I just added some Korr's Spanish rice, back beans from a can, fresh cilantro from my garden,  a squeeze of lime and voila!

Pineapple Cheesecake Bars

This is my new favorite recipe!  I have made these three times now and they keep getting better and better....
Amazingly chewy shortbread crust, creamy pineapple filling and tons of coconut.  If pineapple and coconut are your thing; this recipe is for you!

Preheat oven to 350:
Crust:

3 cups flour

1 1/2 cups sugar

1 1/2 cups butter, room temperature

In a medium bowl combine flour, sugar and butter. Mix until crumbs. Press into large cookie sheet (12x17x1) and poke holes in the crust with a fork. Bake at 350 degrees 15-20 minutes or until lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.

Coconut Topping:

2 Tablespoons butter, melted

3 cups sweetened coconut, grated

In a small bowl, mix together melted butter and coconut. Set aside.

Cream Cheese Filling:

16 ounces cream cheese

2 eggs

4 Tablespoons sugar

4 Tablespoons milk

2 teaspoons almond extract

2 teaspoons vanilla

1 20 oz can crushed pineapple undrained

Combine cream cheese, eggs, sugar, milk, almond extract and vanilla in a large bowl. Beat with electric mixer until smooth. Add crushed pineapple and mix. Pour cream cheese filling over baked crust. (Will be runny) Sprinkle coconut topping over cream cheese filling. Bake at 350 degrees 18-20 minutes or until coconut has browned and middle is set. Chill for at least one hour before serving.



I topped these with strawberries and whipped cream for Easter.....yes I did!  They were so pretty!
Picture and recipe from "The Sisters Cafe"

Thursday, June 19, 2014

Vanilla-Raspberry Cream French Toast

With Croissants!
I love brunch and this is the creamiest, dreamiest french toast ever! Croissants are great for a different texture than boring old bread


(recipe and picture from Taste of Home)
SERVINGS: 4
CATEGORY: Breakfast/Brunch
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:

VANILLA SAUCE:
1/4 cup sugar
1/2 tablespoon all-purpose flour
1 cup heavy whipping cream
2 egg yolks
1/2 tablespoon vanilla extract
1 cup vanilla ice cream

BERRY SAUCE:
2 cups fresh or frozen raspberries (or any berries)
2 tablespoons sugar

FRENCH TOAST:
3 eggs
4 croissants, split in half
2 tablespoons butter

Directions:
In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; then return all to the hot pan, stirring constantly. Cook and stir until mixture reaches 160°. Remove from the heat.
Gently stir in vanilla and ice cream until the ice cream is melted. Place in serving bowl. Place plastic wrap over the surface of the sauce; cool.
For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 1 minute. Remove from the heat; set aside.
In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces.

Yield: 4 servings.

This is SO good. More like a desert then a breakfast dish. The original recipe made a lot of vanilla sauce so if you double this you'll have a lot left over. The sauce is great on apple pie,or french toast souffle.
AND I just tried this vanilla sauce WITH the raspberry sauce on my Peach Cobbler Recipe and it ROCKED.