Recipes

My wonderful friend Valerie made super delicious food for my baby shower and I was supposed to get these posted months ago! Sorry about the wait everyone!

Cafe Rio Pork
3 lb. pork roast
2 c. sugar (part brown, part white sugar)
1 can Coke
1-2 c. salsa

Slow cook pork roast in crock pot with a small amount of water added. Cook until the meat shreds easily, about 3 hours. Remove meat from crock pot and drain liquid. Shred meat and put back in the crock pot. Add sugar, coke and salsa. Stir in incorporate. Slow cook for an additional 1-2 hours. Serve in tortillas or on a salad.

Tomatillo Cilantro Dressing
1 pkt. Hidden Valley Ranch dressing mix
1 c. mayonnaise
1 c. sour cream
1 c. buttermilk
3 tomatillos (These are green tomatoes with husk)
3 cloves garlic, minced
1 c. cilantro chopped
1/4 tsp. cayenne pepper

Combine ranch, mayo, sour cream and buttermilk in blender. Mix until ingredients are incorporated. Remove husk from tomatillos, quarter and add to blender. Add garlic, cilantro and cayenne. Blend until smooth. Chill before serving. (You may reduce or increase the amount of buttermilk depending on the consistency that you want.)

Mexican Corn
3 cans corn, use white corn if you have it
8 oz. cream cheese
1/4 c. butter
1/4 c. milk
3 T. flour
1 small can green chilies, diced

Melt butter, add flour, add milk and thicken. Add cream cheese and melt. Add remaining ingredients and put in casserole dish. Bake at 350 degrees for 30 minutes.

Truffles
1- 8 oz. cream cheese, softened (not reduced fat)
1 pkg Oreos
1 lb. Dipping Chocolate or Almond Bark (not chocolate chips)

Put entire package of Oreos into a large food processor and pulse until you get fine crumbs. Add softened cream cheese and blend until a ball of dough is formed. Use a small scopp to make truffles, about 1/2"-3/4" in diameter. Roll each truffle into a ball and place on large cookie sheet, lined with wax paper. Chill until truffles are firm.

Melt half of the dipping chocolate in a glass measuring cup. Use a wooden skewer to speak truffle, dip in chocolate, tapping of excess, and then slide truffle off skewer with another skewer, Fill hole. I usually do half of the batch and put them back in the fridge because the truffles will become soft and difficult to dip. When all of the truffles have been dipped, melt a small amount of contrasting color chocolate. Place this chocolate in a small ziploc bag, cut a small corner off of the bag and drizzle over the dipped truffles. If they will be used within 48 hours, truffles can be kept at room temperature, otherwise freeze or chill. Makes approximately 48-50 truffles.

ENJOY!