Cilantro Lime Rice

This goes great withe the Cafe Rio Pork and Dressing

1 1/2 T olive oil
1 cup white rice, uncooked
2 cups chicken broth
1/4 tsp salt
1/2 cup chopped cilantro
1 medium lime - grated rind and juice
Heat oil in saucepan over medium heat; add rice and stir to coat. Add broth and salt - increase heat and bring to boil. Stir once. Reduce heat to medium low - cover and cook 20 minutes. Remove from heat and let stand 10 minutes. Fluff and stir in lime juice, rind and cilantro.

Submitted by: Sharlyn

Cafe Rio Pork and Dressing

Cafe Rio Creamy Tomatillo Dressing

1 package Hidden Valley Ranch
1 cup mayo
1 cup cilantro, chopped
2 cloves garlic, chopped
3 tomatillos - peel off paper, chop
1/3 - 1/2 cups buttermilk, to consistency you want
1/4 tsp. cayenne pepper (optional)

Put in blender and mix.


Shredded Cafe Rio Pork

3 lbs pork
16 oz. bottle of chunky salsa (blended in blender so chunks are gone)
1 can Coke
2 cups brown sugar

Place pork in crock pot and fill it 1/2 way up the pork with water.
Cook on High for 5 hours. Drain off water. Cut pork in thirds. Mix
together sauce ingredients and put on top of pork. Cook an additional
3 hours on high. Shred pork with forks. Leave it on low until ready to
serve.

Submitted by Sharlyn

Cinnabon Rolls

Yes, these are like the Cinnabon rolls from their store.  They do take a while to make, but are very sweet and yummy.
Rolls:
1/2 cup warm water
2 packages dry yeast
2 Tbsp. sugar
3.5-oz. package vanilla pudding mix
1/2 cup margarine--melted
2 eggs
1 tsp. salt
6 cups flour

Cream Cheese Frosting:
8 oz. cream cheese
1/2 cup margarine
1 tsp. vanilla
3 cups powdered sugar
1 Tbsp. milk
To make frosting, mix all ingredients until smooth.

In a bowl, combine water, yeast, and sugar.  Stir until dissolved.  Set aside.
In large bowl, take pudding mix and prepare according to package directions.  Add margarine, eggs, and salt.  Mix well.  Then add yeast mixtures.  Blend.
Gradually add flour; knead until smooth.  Place in a greased bowl.  Cover and let rise until doubled.  Punch down dough and let rise again. 
Then roll out on floured surgace to 34" x 21" size.  Take 1 cup soft butter and spread over surface.  In bowl, mix 2 cups brown sugar and 4 tsp. cinnamon.  Sprinkle over top.  Roll up very tightly.  With knife, put a notch ever 2 inches.  Cut with thread or knife.
Place on lightly greased cookie sheet 2 inches apart.  Take hand and lightly press down on each roll.  Cover and let rise until double again.  Bake at 350° for 15-20 minutes.  Remove when they start to turn golden.  DO NOT OVERBAKE. 
Frost warm rolls with cream cheese frosting.
Makes about 20 very large rolls.
Submitted by: Gina

Chicken Salad Sandwich

2 cans chicken
2 stalks celery, finely chopped
1 small onion (or less)
3/4 cup grapes, halved
1/2 cup mayo
1/4 cup sliced almonds
1/3 cup cashew halves
salt and pepper
Mix together and put on bread. 
*I have also substituted cucumbers for grapes. 
Submitted by: Gina

Cornflake Cookies (No Bake)

3 cups crushed cornflakes
3/4 cup coconut
1 cup white Karo syrup
1 cup sugar
1 cup peanut butter
Mix together cornflakes and coconut in large bowl.  Put syrup and sugar in pot and heat until boiling.  Remove quickly and add peanut butter.  Stir.  Add this  mixture to cornflakes and stir quickly.  Spoon out onto waxed paper.  Cool.
Submitted by: Gina

Chex Muddy Buddies (Puppy Chow)

9 cups of your favorite Chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup margarine or butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Pour Chex cereal into a large bowl; set aside.
In 1-quart microwave-safe bowl, combine chocolate chips, peanut butter, and margarine.  Microwave on high 1 to 2 minutes or until smooth, stirring after 1 minute and every 30 seconds thereafter.  Stir in vanilla.  Pour chocolate mixture over cereal, stirring until all pieces are evenly coated.  Pour cereal mixture into a large ziploc bag with powdered sugar. (I have a lid for my large bowl, so I just pour it into the bowl and shake.)  Seal securely and shake until all pieces are well coated.  Spread on waxed paper to cool.
Submitted by: Gina

Delicious Mint Brownies

1 cup butter, softened
2 cups sugar
4 eggs
1 1/2 cups flour
1/2 cup cocoa
1 tsp. vanilla
1/2 cup nuts, optional
1/2 tsp. salt
Mix the above and place in pan.  Bake at 350° for 25 minutes.
Frosting:
3 cups powdered sugar
3 Tbsp. milk
6 Tbsp. butter
1 tsp. peppermint flavoring
Combine, spread on cooled brownies.
Melt two or three 1-oz. squares unsweetened chocolate with 1-2 Tbsp. butter.  Drizzle over frosted brownies.  Spread with knife.  Cool to set chocolate.
Submitted by: Gina