Jamaican Jerk Pasta Salad

 For Pasta Salad:

-3 Jerk chicken breasts cubed or shredded
-1-1.5 box multi colored rigatoni pasta cooked and cooled
-1 large mango diced
-1/4 C chopped sun dried red pepper
-1-2 Tbsp reserved jerk marinade (depending on spice level)
-1 tsp white pepper
-1 tsp ground allspice
-S&P to taste
-juice of 1 lime
-2 tsp garlic powder
-1/8-1/4 C diced green onion
-2 Tbsp olive oil
Otional- 1/4 c edible flowers for garnish

Dressing:
-1/4 cup Lychee juice or pineapple
-1/3 cup mayo
‐2 Tbsp red whine vinegar
-tbsp salt
-tsp pepper
-1/4 c brown sugar
-1 tbsp reserved jerk marinade
-2 tbsp olive oil


Marinade: (Alternatively you could use a store bought marinade)
- 1/2 Red onion coarsely chopped
-4 green onions chopped
-1/4-1/2 C chopped sun dried red peppers
-2-3 sprigs fresh thyme
-1tbsp fresh ginger diced
-6 closed garlic, chopped
-1 tsp cinnamon
-1 tbsp ground allspice
-1 tsp nutmeg
-1 Tbsp white pepper
-1/8 c brown sugar
-1/4 c honey
-2 tbsp Maggi or soy sauce
-2 mangos chopped
-juice of 2 limes
-juice of 1 large orange
-2 to 4 habanero peppers
-2 tbsp olive oil

Using a 1 gal plastic bag pound the chicken breast to an even thickness (its easiest to just do this with the side of your fisted hand).

Combine all marinade ingredients into a blender of food processor and pulse a few times, marinade should still be chunky, with onions, etc being about a fine dice.
Marinate the chicken for 3-6 hours.

Grill the chicken, and salt and pepper both sides during first turn, also adding scoops of marinade at each turn. Achieve a good char on the chicken, and cook to at least 165 IT. You want to be delicate with your turns so you don't loose all the chunky marinade goodness. Make sure the chicken cooks a bit after the last time you baste with marinade as it had raw meat in it).

Cool the chicken and dice or shred. Refrigerate.

Cook pasta, and cool under running cold water and drain. Add 1 tbsp olive oil and toss. Refrigerate until ready to combine.

Combine all of the ingredients for the dressing and wisk thoroughly. Pour the dressing over the pasta, and combine all all other ingredients, and toss well. S&P to taste. Garnish with edible flowers (optional).

Hawaiian/Alaskan Grilled Salmon

This is the salmon that I would make most often while we lived in Alaska. The recipe is fairly simple, but the results are so delicious, and the salmon itself is still the star of this recipe. Be sure to use some good fresh salmon!

1 Cup Hawaiian Soy sauce

1/2 cup olive oil

1/2 cup cold water

1/4 cup honey

3 cloves fresh crushed or finely minced garlic (must be fresh)

1 finely minced shallot

 

Mix all ingredients, and put into a gallon bag; marinate the salmon for no more than 1 hour. Grill salmon, and apply kosher or other flaky salt after the first flip (don’t apply the salt to the raw meat) Apply a generous brush/pour of the marinade only 1 time after the first flip. For best results start skin side down, and use the spatula to scrape off the skin during first flip. (Discard skin)  Cook salmon to a medium temp, it will still be moist and pink on the inside, and will flake easily apart. don't flip it too much!  

(You can also substitute the Hawaiian soy sauce for the thin Kikkoman Teriyaki if you can’t find the Hawaiian soy. Don’t use regular soy sauce, it will not workout well)

Trevor's BBQ Black Beans

Even though i love BBQ, I've never been a huge fan of "Baked Beans". I decided that the main reasons were: A) i don't think pinto beans are all that great; and B) They are always so basic, run of the mill, same recipe everywhere. So i set off on a mission to create the perfect baked beans for any lack beans add a more appealing texture and depth of flavor!

3 cans black beans (drained and rinsed)

1 can diced green chili

1 med onion (diced)

2 cloves garlic

1 can Rotel (or other canned) tomatoes (mostly drained)

3 Tbsp butter (divided)

1 Tbsp olive oil

2 Tbsp chili powder

2 Tbsp paprika 

1 Tbsp steak sauce (A-1, Worcestershire)

1 Tbsp liquid smoke (optional, but preferred)

Sriracha hot sauce (to desired heat)

Salt to taste 

1-2 cups BBQ sauce (to desired thickness) (preferably sweet baby rays, or Stubs "sticky sweet", if you use multiple types of sauces it will produce a more dynamic flavor, just don't use a crappy)

In a pot melt 2 tablespoons butter with the olive oil. Sauté onions until opaque then add can of green chili and garlic, sauté until fragrant, about 3 minutes. 

Add black beans and stir till well combined, add tomatoes and seasoning and stir till heated through, about 3 minutes. Add Sriracha, steak sauce, remaining butter, liquid smoke, and then add BBQ sauce a little, stirring, at a time until desired consistency is reached (it will thicken slightly while cooking). 

Simmer on medium-low heat stirring occasionally for 10-15 minutes, and more BBQ sauce if desired for consultancy.

OPTIONAL: Pour beans into a disposable tin casserole pan. Bake in the oven or smoke in a smoker at 275 for 30 minutes. 

Most Amazing Cornbread Recipe!!!

***Preface:
          So I have been searching for a delicious cornbread recipe for some time, basically we have been trying to make a batch as good as the muffins at Paradise Bakery, which if you haven't had them, they are just so awesome, and moist and dense and delicious!
         Originally we thought the trick may have been yellow cake batter, so Jo and I set off to the store and purchased several boxed/ bagged cornbread mixes and tried them as the recipe stated vs with some cake batter, but nothing lived up even close, though some were still pretty good.

Anyway all of this to say that for some reason I have been obsessed with finding an awesome recipe, and guess what? I HAVE FOUND IT!

Please enjoy:

-2 Boxes of Jiffy Corn Muffin Mix (8.5 oz each).
-1 Can of Creamed Corn (about 15 oz).
-5 Eggs.
-1 Cup of Sugar.
-8 oz Sour Cream.
-1 Cup Butter (melted).

Whisk everything together in a bowl, pour into a 9x13 prepared pan. Bake at 350° for 40 to 50 minutes or until toothpick comes out clean. (you could also sub the Jiffy mix for the equivalent amount of another mix)

Éclair-amisu Pie

Filling:
 -1 box Graham Crackers
-2 packet instant vanilla pudding
-2 ¾ cups milk
-1 12oz pack mascarpone cheese
-1 can sweetened condensed milk
-2-3 cups heavy whipping cream (could substitute for 1 tub thawed whipped cream)
-1/4 cup sugar (for whipped cream)
-2 tsp vanilla extract (for whipped cream)
-Pinch of salt

 Frosting: (Just an option, feel free to use your own chocolate frosting or ganache recipe)
-1 stick of butter (softened)
-2 cups powdered sugar
-1 tsp vanilla extract
-1 tsp almond extract
-1/4 cup cocoa powder

Preparation:
In a large bowl mix together the pudding mix and milk about 1 minute, add the vanilla, salt, sweetened condensed milk and mascarpone and mix with a spoon until well incorporated. In another bowl whip the heavy cream until if forms, then add the sugar and vanilla and mix on low or by hand until sugar has dissolved. Add the whipped cream to the mix and stir by hand until well incorporated. 

Layer the bottom of a 9x13 casserole dish with 1 layer of graham crackers, trying to cover most of the space, including breaking off corners. Add half of the filling mix into the dish and spread evenly over the graham crackers. Add another layer of graham crackers, then the rest of the filling, then a top layer of graham crackers. Again try to make sure that most of the surface is covered with graham crackers, so that the layers are separated. Finally top the whole thing with a generous layer of frosting (1/4-1/2 inch) please do not disgrace this dessert with store bought frosting, either mix all of the ingredients in my frosting provided above, or add your favorite chocolate frosting, preferably with a hint of almond.
Because the desert will form a texture similar to a tiramisu or pie, you will not want to use a frosting or topping that gets too hard, or it will be more difficult to serve. Refrigerate for at least 1 hour, and enjoy!

"Bonsai" Fried Rice!

This it my amazing, perfected fried rice recipe. I perfected it after years of tweaking and copying the way they cook it at Bonsai Tepenyaki , and Benihana.

-1/2 cup Butter (1 stick divided)
-4 Cups Rice (Cooked)
-1 Large Diced Onion
 -1/2 Cup Diced Carrots
-1/2 Cup Diced Celery
-3 Large Eggs
-1/4 Cup green onions, Chopped in 1/2 inch sections
-Soy sauce to color and taste (around an 8th of a cup)
-Salt and Pepper to taste
-2 Cloves of Garlic finely chopped (Divided)
-Optional: 1 tsp fresh finely minced ginger, or ginger powder

Heat a large skillet (can also use Wok or Sauté Pan, but cast iron skillet is best) over medium high heat. Add 2/3 of the butter, once melted, add the onions, half of the garlic, carrots, and celery. Sauté until onions begin to be opaque, then add the rice. (I find it works best if the rice is at or below room temperature, but if you just cooked it its fine too, though I refrigerate mine overnight for best results) Stir the rice until vegetables are Incorporated.

Scoop the rice mixture to clear an opening on one side of the pan, add the remaining butter to open area. Once the butter is mostly melted, crack the eggs into the open space. Once the eggs begin to cook on the bottom scramble the eggs a bit. Pour the desired amount of soy sauce over the rice mixture while the eggs continue to cook. Lightly scramble the eggs making sure not to mix them around too much, and once they are nearly cooked through, but still runny, begin to mix them in with the rest of the rice mixture.

Salt an Pepper to taste, and once removed from the heat add the additional Garlic, and the green onions, and incorporate into the Fried rice. The rice is now delicious and ready for eating!!!

*You can also add a meat of your choice, or pineapple is also delicious, you will want to add it with the rice, after the initial vegetable sauté.

Best Ever Black Bean Coconut Rice

This recipe has been one of our favorites for a long time. I still hear you guys talk about it and ask for the recipe. So here it is. And of course for bigger crowds you should double or triple this recipe, this one serves about 4-6.

1 C. uncooked Jasmine or Basmati Rice
1 Can coconut milk
1 1/4 C. Chicken stock
4 strips of bacon, diced
4 green onions
1 large clove garlic, minced
1 tsp. Cumin
1 Jalapeno, seeded and chopped
1/4 C. unsweetend coconut
1 can black beans, rinsed and drained
salt and pepper

Cook the rice in the chicken stock and 2/4 C. of the coconut milk. In a small frying pan saute the bacon till brown, remove bacon leaving all dripings in pan. Add to bacon fat green onions, garlic, jalapeno and cumin, saute until garlic is cooked but not browned, about 4 min. Add the black beans to the pot with the rice stir, now add the green onion mixture including all bacon drippings from the pan, remaining coconut milk, shredded coconut, bacon, and salt and pepper to taste. Mix well and adjust seasonings as desired, sometimes I like more cumin or more shredded coconut etc. Serve hot and enjoy!

Mediterranean Dip

This is actually Kelly's recipe, but it just has to be posted because it is so delicous and simple!

1 block cream cheese, softened
1/2 cup Mayo
1 sm. can diced black olives
1 pkg. seasoned feta cheese (can do plain, but Kelly does sundried tomato and it's yummy)
2 roma tomatoes, seeded and diced very small
1 cucumber, peeled, seeded and finely diced
Salt and pepper
Crackers (wheat thins)

Whip together the cream cheese and mayo. Spread it on a low rimed dish or decorative plate. Top with tomato, olives, cucumber and sprinkle with feta, sprinkle with salt and pepper. Serve cold with crackers.

Asparagus with Balsamic Tomatoes

This is super delicious too! Again all you out of town-ers missed another delicious Easter dinner. (am I rubbing it in your face enough?) WE MISS YOU ALL! COME BACK! 

Here is the link and below is the recipe.

Asparagus with Balsamic Tomatoes
Time: 15 minutes

Serves: 4

From: myrecipes.com 

Ingredients:
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper

Preparation

1. Cook asparagus in boiling water 2-3 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

Notes:

I got a huge package from Costco and ended up adding lots more garlic, we are talking about @ 4 pounds of asparagus with 2 TBSP of minced garlic and almost 1/4 cup balsamic vinegar. I also used sun-sundried tomato feta cheese. I poured the whole container in since I hate having a little of something left but it was probably a little too much.

To Die For Chocolate Cake

Seriously! All of you out of town-ers, host a party and make this cake. You are sure to impress because I have made it three times this month and every single time people have been amazed and asking for the recipe, just as the fam that was here for Easter!  Love that kind of feedback!! :) With six ingredients and no separating of egg whites, fluffing egg whites, and all sorts of other arduous tasks, this is seriously SOOOO easy to make! And the kids love to help too so its a bonus! Just a warning though, its rich, all chocolate, and like fudge. Oh and you might dream about this cake and become addicted as I (the chocolate NOT-lover) has. Don't say I didn't tell you! 

Here is the link and below is the recipe. 

Time: 20-30 min prep/melting,  50 min bake, 3 hours cooling
From: epicurious.com

Serves: 16 slices, sliced thin

Ingredients:

Cake
1 cup water
3/4 cup sugar

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs

Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Lightly sweetened whipped cream (optional)

Frozen sweetened raspberries, thawed before serving

Directions:
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 45-50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. Do not put any plastic or foil over the top of the cake. When the condensation builds and drips on the cake it will ruin (not taste wise) the ganache.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Notes:

So after making this a couple times I have learned that it is a MUST to use the extra wide foil. I have tried twice to use regular width foil but water always seeps in! With the double wide, no problem at all!

If using a glass pan you may have to cook it 5-10 minutes longer. 

I use bittersweet for the cake and semi-sweet for the ganache. 

The cake can be made ahead of time up to two days. Just keep refrigerated. 

Topped with raspberries, it is just divine!  

Use a high quality chocolate. I used an off brand one time and it didn't melt the right way. 

ENJOY!!

Buffalo Chicken Dip

2 blocks (8 oz each) cream cheese, softened
about half rotisseri chicken with dark meat, Shredded
(could also just shred 2-3 chicken breasts)
about 1 C. wingers sauce (if this is not available just add 1T melted butter and 1/4 C brown sugar to 1C of store bought wing sauce) But wingers is the BEST!
about 1 C Good ranch dressing (made from the dry packet or Gregg's from costco is best)
2 C. Cheddar Jack cheese, shredded

Spread cream cheese on the bottom of a 13x9 baking dish top with cheese. Next layer the chicken over top the cheese and drizzle with wing sauce then with the ranch, top with cheese and bake @ 350 for 25-30 min. Serve with tortilla chips.

Hallelujah Halibut!

This recipe is incredibly good, especially with Alaskan Halibut! Great served with rice or mashed potatoes because of the delicious sauce. (Wendy)

2 lbs. Halibut steaks 1" thick
1/2 C. Mayonaise
1/2 C. Sour Cream
1 T. Finely minced onion
2 tsp. Flour
2 tsp. Fresh squeezed lemon juice
1/2 tsp Beau monde seasoning (opt. but best with it)
1/4 tsp. each Salt and pepper
1/2 C. Cheddar cheese, shredded

Preheat oven to 425 degrees.
Rinse halibut and pat dry with paper towels, arrange in a greased baking dish. In a med. bowl comine mayo, sour cream, flour, lemon juice, Beau Monde, and salt and pepper. pour over the fish and bake uncovered for 20-25 min. Top with the cheese and bake 2 min, more.

Tev's Skillet Pineapple Upside-Down Cake

Tev's Skillet, Pineapple Upside-Down Cake

-- Topping --

1/2 cupButter

1 cupBrown sugar; firmly packed

1 20-oz canSliced unsweetened pineapple rings,; drained and dried, reserving juice

-- Batter --

1 1/2 cupsAll-purpose flour

1 1/2 teaspoonsBaking Powder

1/2 teaspoonSalt

1/2 teaspoonCinnamon

1 stickUnsalted butter; (4 oz) softened

1 cupGranulated sugar

3 largeEggs; at room temperature

1 teaspoonVanilla extract

1/4 cupReserved pineapple juice

1/2 cupMilk; at room temperature Place oven rack in middle position and heat oven to 350 degrees F. To make batter: In a small bowl, sift together flour, baking powder, salt, and cinnamon. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy, add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture alternately in batches with the milk and pineapple juice, beginning and ending with the flour mixture, and beating well after each addition. Set batter asside, and make topping. To make the topping:  For the topping, melt butter in a 10-inch cast-iron skillet placed in the hot or heating oven. When melted, remove skillet from oven, swirl to coat evenly with butter, then spread brown sugar evenly over the butter. Drain pineapple, reserving juice. Pat pineapple slices very dry between several thicknesses of paper towel. Cut pineapple slices in half, reserving one whole slice. Place whole pineapple slice in center of skillet, then arrrange half-slices in spoke fashion around whole slice in center. Add batter as follows while skillet is still warm. Spoon, or carefully pour batter over brown-sugar-pineapple topping in bottom of skillet, and spread evenly. Bake until top is golden and toothpick inserted into cake center comes out clean, 45 to 55 minutes. Let cake cool in skillet on a rack for 5 minutes, run a thin knife around edge of cake to loosen from skillet. Place serving platter over skillet, carefully invert cake onto platter. Let stand for 1 minute before carefully lifting skillet off. Replace any pineapple stuck to bottom of skillet, scrape any remaining glaze from skillet onto cake. Cool on platter on a rack. Serve warm or at room temperature. Cake is best immediately after making, but can be placed in the refrigerator over night. Store left overs in the fridge as well. *You may bake this in a regular baking dish, but if you dont have a cast iron skillet, try to either buy or borrow one, as it really is much better that way! Makes one 10-inch cake, for 8 to 10 servings.

Trevors' Pork Carnitas

With a hint of sweetness, and packed with flavor, this simple quick recipe will be sure to wow every time! Enjoy with tacos, burritos, enchiladas, quesadillas, or even sandwiches.
Prep Time: 5-10 minutes
Cook time: 4-5 hours
(this is not a "Cafe Rio Sweet Pork" Recipe)

Ingredients:

• 1 Pork Shoulder Roast (or rump if preferred)
• Kosher or Sea Salt, to taste
• Black pepper, to taste
• 2 cans (24oz) Cream soda
• 1/2 Cup Enchilada sauce (the better the sauce, the better it will be)
• 1 Tablespoon BBQ sauce
• 1 clove garlic, minced
• 2 Tablespoons Olive Oil

Directions:

1. Rinse pork roast in room temperature water, without drying, apply salt and pepper liberally, rubbing into the meat with your hands.
2. Place roast into crock pot, and apply BBQ sauce. Set cooker to low and cook 20 minutes.
3. In a bowl, mix together the Cream Soda, Enchilada Sauce, and Minced Garlic, apply directly onto the roast, and set cooker to high setting for 4-5  hours or until tender and cooked through.
4. Once roast is cooked, pull out onto a cutting board and chop, not shred, the pork roughly with a large knife, until all pieced are smaller than 1" sq. 
5. Apply 1/4 cup of gravy mixture from Crock Pot to moisten the meat.
6. Heat 2 Olive Oil in a large skillet or pan to medium high, give the pork a quick toss around in the oil (no longer than 1 minute.
7. Salt and pepper to taste (liberally)
8. ENJOY!!!

Trevor’s 3 Bean, 3 Meat, Bacon Chili

Trevor’s 3 Bean, 3 Meat, Bacon Chili

2                Large Caramelized Yellow Onion

20 oz. fresh Pearl Onions (skinned and added whole)

16 oz.        Green Chilies

2                Anaheim Peppers

4                Fresh Garlic Clove

12 oz. Can Tomato Puree/sauce

24 oz. Can Diced Tomato

12 oz.        Tomato paste

1/2 Cup     Sugar (mixed right into chili)

2 Tbs         Sugar (for caramelizing the onions)

1/4 Cup     Sriracha Hot Sauce (or less if you don't want as much heat)

1 Tbs         Liquid Smoke

4 Tbs         Chili Powder

To Taste     Sea Salt/Pepper

Below are 12oz. cans

4 Cans       Black Beans

3 Cans       Kidney Beans

4 Cans       Pinto Beans

1 Lb.          Ground Turkey (cooked then added)

1 pack       Bacon Ends & Pieces or 2 packs bacon strips

1 Lb.          Smoked Beef Sausage (kielbasa style, pre-cooked)

Directions: 

• Cook the bacon extra crispy in the same pot you will be cooking the chili, do not drain. 
• Rinse all beans and add to the pot once bacon is crispy
• Add all tomatoes and tomato sauces
• Add sugar, chili powder, garlic, Sriracha, liquid smoke and kielbasa
• Meanwhile, caramelize onions in 1 stick butter, and once opaque add sugar
• Add onions to pot
• Use un-rinsed sauté pan to brown ground turkey, and add to pot
• Add diced green chilies, dice and add Anaheim peppers and whole skinned pearl onions
• Salt and pepper to taste
• Simmer for at least an hour before serving 

Notes:

• Make sure there is enough salt to offset the bitterness of the chili powder
• Sriracha is a Thai hot sauce, Any kind will do.
• Other types of peppers can be added to increase heat or change flavor, for example jalapeños or habaneros for heat, or chipotles for flavor.

Cranberry Salsa

Just had this dip at the Relief Society party, it is really good!

Delish Cranberry Salsa

1 (12oz) Bag of cranberries, fresh or frozen
1 Bunch cilantro, chopped
1 bunch green, cut up
1 jalapeno, seeded and chopped
2 limes, juiced
3/4 C. white vinegar
1/4 tsp salt

combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar and salt in food processor or blender. Chop to medium consistency. refridgerate if not using right away. serve with tortilla chips.

Tracy's Crepes

2/3 c flour. 1/2 teaspoon salt. 3 beaten eggs. 1 c milk. I usually double recipe. Sometimes triple. Combine flour, salt, eggs beat until smooth. Gradually add milk. Mix until very well blended. Make crepe a. Fill with deliciousness. Make sweet or savory.

Link to the best "around the world" cookies to celebrate St. Nicholas Day.

The vanilla cookies are the best!
http://www.stnicholascenter.org/pages/cookies-other-traditional/#Serbian

Trevor’s Pumpkin Swirlies

Ingredients:

(Cake)
- 3/4 Cup Flour
- 1 Cup White Sugar
- 1 Teaspoon Baking Soda
- 2 Teaspoons “Pumpkin Pie Spice”
- 1 Cup Pumpkin Puree
- 3 Eggs
- 1 Teaspoon Lemon Juice (preferably fresh)
- Tablespoons Confectioners Sugar
(Filling)
- 1 (8 OZ) Package Cream Cheese (at room temp.)
- 1/3 Cup Softened Butter (salted)
- 1 Tablespoon Vanilla Extract
- 1 ½ Cup Confectioners Sugar
- Pinch of Salt
- Citrus rind (I use a small amount of Orange, but other citrus is good if preferred)

Directions:

1. Preheat oven to 375 degrees, Grease a cookie sheet (with edges), lay down a layer of wax paper, and grease wax paper as well. (It wont work w/o wax paper)
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375, for 15 minutes.
4. Lay a kitchen towel on the counter, sprinkle liberally with confectioner's sugar, and turn the cake onto the towel. Immediately, and carefully, roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. (no longer than 25)
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, sugar, pinch of salt, and citrus rind with an electric mixer.
6. When the cake has cooled 20 minutes, unroll it carefully, and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Place the cake in the refrigerator, seam side down, and chill before serving. Before serving, dust cake with confectioners sugar, and slice thick.

The one and ONLY Cafe Rio Pork Recipe

First off, you are welcome!! You will love this...more than the one you may already have. This tops yours!

Pulled Pork
3-4 lb. Pork Butt or Shoulder Roast
2 small cans El Pato Tomato sauce (found in the mexican aisle, this is a key ingredient)
1 15 ounce can tomato sauce
2 1/2 cups brown sugar

Wrap pork completely with foil, place in crock pot and pour ½ cup water around roast. Cook for 8 hours on low. (YES, 8 hours! The longer you cook a pork roast, the easier it is to shred, the more tender it is, the more delicious it is. 8 hours is key!) Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook two additional hours on low.

Cilantro Lime Rice
2 cups white rice
4 cups chicken broth
½ bunch cilantro, chopped
½ tsp. salt
2 limes, juiced
1 Tbs. butter
1 can green enchilada sauce
Combine rice, chicken broth, cilantro, salt and the juice from 1 lime in a rice cooker or saucepan. Cook according to package directions. When rice is cooked, juice the additional lime, green enchilade sauce and add in butter. Stir to incorporate.

Spicy Cilantro Ranch Dressing
1 envelope Buttermilk ranch dressing
1 cup milk
1 cup mayonnaise
1/2 bunch cilantro,
2 large tomatillos, or 4 small, chopped
2 serrano peppers with seeds removed and chopped

Puree the above ingredients in a blender or food processor and refrigerate to thicken.

Additional ingredients
8 Tortillas, preferably homemade or uncooked tortillas for authentic flavor
1 cup colby jack cheese
crisp lettuce, shredded or finely chooped
1 can black beans, warmed
Salsa
Tortilla strips

To assemble:
Cook tortillas and melt ⅛ cup cheese on one side, leave open faced on plate. Top with lettuce, rice, pork, black beans, salsa, tortilla strips, and Spicy Cilantro Ranch Dressing.