Sticky Chex

¾ c margarine
1 c sugar
1 c light corn syrup

Cook over medium heat. Boil 2 minutes and pour over:

1 12 oz. box Corn Chex
1 12 oz. box Golden Grahams
coconut –optional, add as much as desired
sliced almonds –optional, add as much as desired
-I like to add M&M’s - just wait until it cools a bit before adding.

Cafe Rio Style Pulled Pork

6 lbs of pork (I cook it for 10 hours on low in the crock-pot with 1 can of Dr Pepper or Coke, 1/2 cup of water and some salt and pepper the day before I need it. Then I put it in the fridge.)

Next Day:
Turn crock-pot back on low, shred meat then drain off extra juices. Let the meat just sit while...

In a saucepan, mix:

12 oz of taco sauce (Not salsa)
24 oz Mexi Coke (Coke in a bottle -on the Hispanic aisle) or just 2 sodas 
1 cup Brown Sugar
3/4 cup White Sugar
4 cloves of garlic, mashed or minced
1 tsp of dry mustard
7oz can of chipotles in adobo sauce (If you want to make it hot you can use the chilies.
but they may add a surprising amount of heat.)

Bring to a simmer and then pour over meat and let it go until you're ready.It can't get "too done". I usually let it go for at least two hours. It's even better the next day and the next. It makes A LOT.


Serve with:
Large Fresh Flour Tortilla (I get mine at Costco)
Cheese, Rice and Black or Pinto Beans, Crisp Romaine Lettuce, Guacamole, Tortilla Strips, and Creamy Tamatillo Salad Dressing.

Creamy Tamatillo Salad Dressing (Cafe Rio Style)

1 package of dry Ranch Dressing (I use Uncle Dan's Creamy)
4 large tomatillos
1 T fresh lime-juice
1 diced jalapeno pepper or more- NO seeds or membrane
1 cup sour cream (lite)
1 cup mayonnaise
1/2 cup salsa verde- any brand- not hot
cilantro (I use very little)

Add tomatillos, lime-juice, chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Blend dressing in a blender. Chill dressing for 1-2 hours or overnight.


Juleen S.