Friday, September 7, 2018
Thursday, August 16, 2018
Sunday, July 8, 2018
This pie is so easy to make and it tastes amazing. With the coconut added it tastes like a piña colada pie.
Makes 1 pie
1 sleeve graham crackers
1 stick butter
Toasted coconut - 1 bag coconut toasted in oven
1 can crushed pineapple, drained
2 vanilla pudding boxes (4 serving boxes)
1 cup sour cream
1 container Cool Whip or can of whipped cream
Spread coconut out on baking sheet and broil, stirring often, until toasted. Watch closely as it burns quickly.
Crush graham crackers and mix with butter and 1/2 cup toasted coconut.
Press into pie pan.
Mix pineapple, sour cream, and powdered pudding mix together.
**Do not make the pudding. You add it dry.**
Pour into crust and chill at least 1 hour.
Top with Cool Whip or whipped cream and sprinkle with toasted coconut.
Tuesday, June 19, 2018
Wednesday, November 22, 2017
Monday, February 20, 2017
Cafe Rio Chicken
3 lbs boneless, skinless chicken breasts
1/2 bottle Kraft Zesty Italian Dressing
2 tsp cumin
2 tsp chili powder
2 cloved minced garlic
Cook for about 4 hours in a crock pot. Shred chicken with a fork.
Cafe Rio Pork Barbacoa
Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low).
Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste
Cook for one more hour.
Creamy Tomatillo Dressing
1 package Ranch Buttermilk Dressing mix
1/3 cup buttermilk
1 cup Mayonnaise (I use half mayo and half sour cream)
3 fresh tomatillos
1 cup fresh cilantro
2 cloves garlic
¼ tsp cayenne pepper
Just put everything in a blender and puree.
Refrigerate for a couple of hours and if you need to, adjust the thickness by adding more buttermilk to thin it out, or sour cream to make it thicker