Polynesian pork roast.

Had this for dinner tonight. It is delicious.  So here is the recipe.

3-4 pound pork loin roast
3/4 cup pineapple apricot jam
1/4 cup Apple cider vinegar
1/4 cup molls as
1/2 cup brown sugar
1 clove garlic
1/2  cup soy sauce
2 cups chicken broth.
Place roast in crock pot. Combine all ingredients and mix well. Pour over roast. Cover and cook on low for 8 hours. Shred pork in the juice. Serve over rice.

Sweet and sour pork chops

4 pork chops
1bottle Catalina dressing
1jar apricot jam
   Brown pork chops. Mix together the Catalina and apricot jam. After pork chops are browned on both sides, pour mixture over chops.simmer for 20 tom30 minutes


We had these for dinner tonight. They are really yummy. Give them a try.

pico de gallo

6-8 ripe tomatoes
1 bunch cilantro
3 limes juiced
1 yellow or white onion chopped
1-2 jalapenos
salt
  Dice tomatoes and onions in a bowl. chop the whole bunch of cilantro( or add as much as you like) mince jalapenos. squeeze limes over mixture. salt to taste. serve with chips or pulled acfe rio pork

cafe Rio creamy tomatillo dressing

1 pkt of buttermilk ranch dressing

1 c. mayo

1 c. buttermilk

1 bunch cilantro

2 tomatillos husked

1 jalapeno (take out the seeds)

garlic powder(just a few shakes)

juice from 1 lime

blend mayo,dressing mix, buttermilk,and garlic in a blender until smooth and blended.Dice up the tomatillos,jalapeno,cilantro and place in the blender. Juice up the lime and add that to the blender. Blend up all ingredients until smooth and creamy. chill for at least  30 minutes in fridge.

Cafe Rio rice

1 c. uncooked rice.
1 tsp butter
2 cloves Garlic minced
1 tsp freshly squeezed lime juice
1 can chicken broth
1 cup water
1 T. freshly squeezed lime juice
2 tsp  sugar
3 T. fresh chopped cilantro

In a sauce pan combine rice,butter,garlic.1 tsp lime juice,chicken broth and water. bring to a boil. cover and cook on low 15-20 minutes until rice is tender. Remove from heat. In a small bowl combine lime juice,sugar,cilantro. pour over hot cooked rice and mix in as you fluff the rice .

Cafe Rio pulled pork

2 lbs pork roast
2 cans coke (not diet)
1/2 C. brown sugar
1/2 tsp garlic salt
1/4 C. water
1 (4 0z) can green chillies
1  (10 oz ) can old elpaso  enchilada sauce.
1 c. brown sugar

Put the pork roast in a gallon size ziplock bag to marinate. Pour 1 can coke and 1/2 C.brown sugar. Marinate a few hours or overnight (both work great).
Drain marinade and put pork,1/2 can of the coke, water and garlic salt in crock pot on high for 3-4 hours.
   Remove pork from crockpot, drain off liquid, shred pork.
Mix together(in a bowl or blender) the other 1/2 can of the opened coke,chillies,encilada sauce,brown sugar. Put shredded pork in the crock pot, cover with the sauce. Heat until just warmed through.

Orange Cream soda Cupcakes.

Cupcakes:
1  box white cake mix
1 3.4 oz pkg cream cheese or vanilla instant pudding mix
4 eggs
2/3 C. oil
1/2 C. milk
1/4 C. o.j.
1/2 C. sour cream
2 T. orange zest.

Orange butter cream frosting:

1/2 C. butter softened
8 oz cream cheese softened
2 tsp orange flavored  geletin
2 tsp. orange zest
1 tsp vanilla extract
4-5 C. powdered sugar
1 T. milk if needed
Orange sprinkles

Preheat oven to 350* and line pans with cup cake liners.
Sift cake mix and puddig mix into a small bowl, set aside.
In a lrg bowl combine eggs,oil,milk,orange juice,sour cream,and orange zest until smooth
Add sifted cake mix mixture, stir until combined well.
Fill cupcake holders 3/4  full and bake for 17-22 minutes or until done.

For Frosting:
Beat butter and cream cheese for 2 minutes. Add gelatin,orange zest, and vanilla, Beat again Slowly add powdered sugar until buttercream reaches desired consistancy. If it becomes to thick add 1T. milk.
Frost and decorate with orange sprinkles.