Kara's Carmel Nuggets

Perfect to share for movie night or game night!

1 cup brown sugar
1 cup granulated sugar
1 stick of butter
1 can sweetened condensed milk
1 cup corn syrup
3 bags puffs

Open bags of puff and pour into a extra large bowl.  Add all ingredients except puffs to large pot, bring to a boil.  let boil for 2 minutes, pour on puffs, mix until well coated.  enjoy.

Smothered Pork Chops in Mushroom Gravy

Ingredients:

Pork Chops or Pork Steaks

Butter (4 Tblsp)

Sour Cream (16oz)

3 cans of 10.5oz of Mushroom Soup

Preheat oven to 350 degrees

In large frying pan heat 4 tbsp of butter.  Add pork chops seasoned with salt and pepper to pan, cook on both side until golden brown.  Remove and place into a baking dish.

Keep the meat drippings in frying pan and add sour cream and mushroom soup, stirring on medium heat until blended well.  Remove from heat and cover pork chops in gravy mixture bake for 60 mintues.

Serve over mash potatoes

Sweet Pork (Cafe Rio Copy Cat)

Ingredients:
3-5 lbs pork loin or pork roast
1 1/2 cans coke classic
1 cup sugar
7 oz can chipotle chilies in adobo sauce
     (provides a lot of heat...or plain sauce for sweeter sauce)
1 tsp dry ground mustard, heaping
1 tsp cumin, heaping
1 tsp minced garlic

Remove the chilies (throw chilies away) from adobe sauce add all ingredients except pork in a blender.  *Rinse chilies and can of adobo sauce with coke to get all the adobo sauce off, see picture below.  Blend in blender until well mixed.  Place pork in crock pot and pour  sauce over it.  Cook for 4-6 hours on high or 7-9 hours on low.

Carefully turn roast over halfway through.  Cook in sauce until it is pull apart tender and shred.  Put shredded meat bak into sauce.  Serve over rice, on  salad or in a tortilla.

Creamy Cilantro Salad Dressing (Cafe Rio Copy Cat)

Ingredients:

1 envelope buttermilk ranch dressing

1 cup mayo (use real mayonnaise, miracle whip changes the taste)

1 cup milk

1/2 bunch cilantro

2 tomatillos

1/2 serrano pepper with seeds removed

Blend in blender, let sit to thicken.  Dressing continues to get hotter when it is stored in the fridge. 

I found a comparable cilantro dressing because sometimes the store is out of tomatillos and/or Serrano peppers.

Cilantro Lime Dressing

3 tablespoons Ranch Dressing Mix

1 cup mayonnaise (Greek yogurt or sour cream also work)

1/2 cup milk

1/2 cup fresh cilantro

1/4 cup salsa verde

1/2 jalapeño, (remove seeds for mild heat)

1 clove garlic

2 tablespoons fresh lime juice

1. Combine all ingredients in a blender and puree until smooth.

2. Place in the fridge for at least 1 hour before serving to let it thicken.

3. Drizzle over salads, tacos, or use as a dipping sauce for taquitos.

Yummy Rice (Cafe Rio Copy Cat)

Ingredients:
1 cup rice
2 cups water
3 cubes chicken boullion
1/2 tsp dired onion
1/4 bunch cilantro
1 tbsp oil
1 fresh lime

Cook rice with all ingredients in pot or rice cooker except lime.

Squeeze fresh lime juice over rice and mix lightly before serving.

Chex Muddy Buddies

Ingredients: 

-9 cups Rice Chex, Corn Chex, Chocolate Chex or Peanut Butter Chex cereal (or combination)

-1 cup semisweet chocolate chips

-1/2 cup peanut butter

-1/4 cup butter

-1 teaspoon vanilla

-1 1/2 cup powdered sugar

Into Large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar.  Seal bag; shake until well coated.

Beef Stroganoff

Ingredients:
3 to 4 pounds beef top sirloin steak, cubed
2 cans (14.5 ounces each) chicken broth
1 pound sliced fresh mushrooms (optional)
1 can (12 ounces) regular cola or Pepsi
1/2 cup chopped onion
1 envelope onion soup mix
1 to 2 teaspoons garlic powder
2 teaspoons dried parsley flakes
1/2 teaspoon pepper
2 envelopes country gravy mix
2 cups (16 ounces) sour cream
Hot cooked noodles or rice

1.  In a 5-qt. slow cooker, combine the first nine ingredients.  Cover and cook on low for 7-8 hours or until beef is tender.

2.  With a slotted spoon, remove beef and mushrooms.  Place gravy mix in a large saucepan; gradually whisk in cooking liquid.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in sour cream.  Add beef and mushrooms to the gravy.  Serve over noodles (or rice).