Monday, July 27, 2009

Cafe Rio Pork and Refried Pinto Beans

So I had a bunch of people over for dinner this weekend and I wanted to try something new. These recipes sounded too good to pass up. They were crowd pleasers and I will most definitely be making them again!Cafe Rio Pork
4-5 lbs pork roast (boneless is best)
12 oz bottle of La Victoria Taco Sauce (red and mild)
20 oz bottle of regular Coca Cola
1 cup brown sugar
1 TBSP taco seasoning
Place pork in crock pot and fill half way with water. Cool on low for 10 hours. Drain water. Premix ingredients for the sauce and pour over roast. Cook on low for 4 hours. Shred pork and cook on low for another 2 hours. So yummy!!
Refried Pinto Beans
adapted from Rachael Ray
2 (15 oz) cans pinto beans, drained
1 (4 oz) can diced green chilies
dash of ground cumin and coriander
salt and pepper
In a skillet or saucepan, add 1 can of the beans and chilies and cook, mashing them up with the back of a spoon or with a potato masher. When one can has been smashed up, add the remaining can of beans and continue to cook until heated through. Season to taste. Serves 4

For dessert we enjoyed a nice summer treat-strawberries! I would recommend putting bananas in this recipe-but that is just me. My son LOVES this dessert! He ate most of it!
Vanilla Pudding Dessert
Taste of Home
2 3/4 cups cold milk
1 package (5.1 oz) instant vanilla pudding
1 can (14 oz) sweetened condensed milk
1 carton (12 oz) frozen whipped topping, thawed
4 cups crushed vanilla wafers
3 cups sliced fresh strawberries
2-3 cups sliced bananas
In a large bowl, whisk milk and pudding for 2 minutes. Let stand for 15 minutes; fold in condensed milk. Set aside 1 TBSP whipped topping and 2 TBSP wafer crumbs. Also set aside 2-3 strawberries and bananas (slices). Fold remaining whipped topping into pudding mixture.
In a 3 qt serving bowl or trifle bowl, layer a third of the strawberries and bananas, wafer crumbs and pudding mixture. Repeat layers twice. Sprinkle with reserved wafer crumbs, whipped topping and fruit. Refrigerate until serving. Serves 12-14

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