Grandma’s White Bread

Mix well:

6 cups flour 

4TBS yeast

1 1/3 c powdered milk

1 C sugar

4 tsp salt

Add:

2 c melted butter

4 beaten eggs

4 1/2 c really hot water

Stir all very well. Slowly add in 6 c flour. 

(This is where I knead by hand for about five minutes)

Grease pan & cover. Let double then roll out. (I divided into fourths, place in my pans then let rise again)

Bake at 375* 15-20 minutes Makes 4 loaves.

Lemon Lush Bars

Ingredients

Crust 

• 2 chips graham cracker crumbs
• 2 tablespoons sugar
• 1/2 c melted butter 

Cream Cheese Layer

• 2 packages cream cheese 8 oz
• 1 c powdered sugar

Pudding Layer

• 2 packages lemon instant pudding 3 oz
• 3 1/2 c cold milk

Topping

• 1 container cool whip 16 oz

Instructions

Crust Layer

1.  Heat oven to bake 350.  Combine the Graham cracker crumbs, sugar and melted butter; Pete’s into bottom of 9x13 pan.  Bake for 10 minutes.  Cool completely before assembling the layers.

Cream Cheese Layer

• Beat together cream cheese and powdered sugar until creamy and smooth. Spread over cooled crust.

Pudding Layer

• In another mixing bowl, whisk together pudding mixes and milk. Allow to sit for 5 minutes to thicken up. Spread on top of the cream cheese layer; cover and place in the fridge for 1 hour.

Topping

• Spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you cut them) and Optional; garnish with fresh lemon zest. Keep leftovers covered and stored in the fridge

Chocolate Delight Dessert

Ingredients

• 2 cups​ graham cracker crumbs
• 2 tablespoons sugar
• 1/2 cup melted butter
• 8 ounces cream cheese (softened)
• 1 cup confectioners' sugar
• 1 (16-ounce) large tub frozen whipped topping (thawed; or two 8-ounce tubs)
• 2 (3.9-ounce) packages chocolate instant pudding (or one vanilla and one chocolate)
• 3 cups cold milk
• 
  

1. Heat the oven to bake 350.
2. Combine the graham cracker crumbs, 2 tablespoons granulated sugar, and the melted butter; press into the bottom of a 9 x 13 x 2-inch pan.
3. Bake for 10 minutes.
4. Cool completely before assembling the layers.
5. Beat the softened cream cheese with the confectioners' sugar until smooth. Stir in half of the whipped topping until well blended. 
6. Spread the mixture over the cooled crust.
7. Beat the pudding with the milk as directed on the package (using only 3 cups of milk).
8. Spread over the cream cheese layer.
9. Top the dessert with the remaining whipped topping and spread to cover.

   Optional; sprinkle with grated chocolate or nuts.  

   Cook and serve

Sweet Holiday Chex Mix

• 3 cups Rice Chex cereal
• 3 cups Corn Chex cereal
• 3 cups Golden Grahams cereal
• 1 1/2 cups Cashews
• 2 cups sweetened, shredded coconut
• 1 cup granulated sugar
• 1 cup light-corn syrup
• 3/4 cup salted butter
• 1 tsp vanilla extract

Instructions

1. In a large mixing bowl, toss together Rice Chex, Corn Chex, Golden Grahams, mixed nuts and coconut, set aside. 
2. In a medium saucepan combine sugar light-corn syrup and butter. Bring mixture to a boil over medium-high heat, stirring occasionally. 
3. Allow mixture to boil for 2 minutes, stirring occasionally. 
4. Remove from heat, stir in vanilla and carefully pour sugar mixture over cereal mixture and toss to evenly coat. 
5. Store in an airtight container at room temperature.

Lemonade Ice Cream Dessert

Crushed Graham crackers

1/2 gallon vanilla ice cream
1/2 can frozen lemonade

Spread crumbs on bottom of pan.
Soften ice cream by during out for 1 hour.  Mix in with lemonade.  Spread mixture over crumbs.  Sprinkle top with crumbs.  Put in freezer to set up.

White Moon Cake (Grandma's)

3 cups flour
1/2 tsp salt
1 cup + 1 TBS milk
1 tsp vanilla
2 tsp baking powder
1 1/2 cup sugar
2/3 c shortening
5 egg whites

Cream shortening and sugar, add egg.  Then soft dry ingredients. Alternate dry ingredients with milk.

Makes 3 9"layers or 60 little cakes.

Bake 350 30-50 min.

Grandma's Apple Sauce Cake (Fruit Cake)

1/2 cup shortening
1 cup sugar
1 egg
1 cup nuts (optional)
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
2 cups cake flour or 1 3/4 cups bread flour
1/2 tsp vanilla
1 cup apple sauce

Cream fat and add sugar.  Cream until well mixed, beat in egg.  Add nuts and gum drops (lightly floured from recipe).  Soft and add dry ingredients, vanilla and apple sauce.  Bake 350 1 hour

Ranch Noodles w/turkey Casserole

Cook 8oz pasta
Melt 1/2 c butter in skillet. Add 1oz PKG hidden valley ranch dressing mix.
2/3 cup peas and carrots.  Heat until warm.
Toss with pasta and 3 cups cubed cooked turkey or chicken.

Rader's (Mt Healthy, OH) mission

Broccoli Casserole

2 boxes chopped broccoli cooked-drain-set aside.

4 oz Velveeta cheese
1 can cream of celery
1/2 c mayo

Mix and melt in microwave. Add broccoli.

Top with...
1 PKG Town House crackers crumbled
1 stick of butter

Bake 350 till warmed through.

Misty Carver/Mary Morgan-Portsmouth, OH (mission)

Oriental Pasta

6 c thin sliced bok choy
12 oz linguine pasta
1 tsp veg oil
2 chicken breast sliced
1 red bell pepper cut in 3/4"pieces
1 head of broccoli
1/2 c bottled stir-fry sauce (Korean teriyaki style)

Cook pasta 5-7 minutes (firm-tender).
Heat oil, cook chicken and remove.
Put pepper, 1/4 c water, broccoli, in skillet.  Bring to summer, cover and cook 4-5 minutes until veggies are crisp-tender.  As chicken and sauce. Stir just until hot.  Remove 1/3 c pasta water, then drain pasta with bok choy. Return pasta and bok choy to pot.  Add chicken mixture and pasta, water and toss, serve immediately.

Grandma's Cream Puff Filling

2 c cooked chicken
1/2 c chopped celery
8 oz cream cheese
1TBS chopped onion
6 hard boiled eggs
Salt and pepper to taste.

Mandarin Orange Jello Salad

Large Orange Jell-O
2 cups boiling water
1 pint of whipping cream
Small container of cottage cheese
2 cans Mandarin oranges drained
Mini marshmallows

Mix Jello with booking water in 9x10 pan.  As marshmallows and stir in with hot mixture.  Stir in rest of ingredients, out in fridge until set up.

Mom

Chicken Taco Filling (Slow Cooker)

4 Boneless, skinless chicken breasts
1 cup onion, chopped
1 cup salsa
1/3 c tomato sauce
1 1/3 tsp chili powder
1/2 tsp garlic
1/2 tsp oregano
1/2 tsp pepper
3/4 tsp paprika
1/4 c water
1 tsp salt

Put all ingredients in slow cooker. Cook on low 4-5 hours. Shred, and cook for 30 more minutes.

Banana Bread

• 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1 1/2 cups of all-purpose flour

Preheat oven to Bake 350 and butter 4x8 loaf pan.

In Mixing bowl, mash the ripe bananas with a fork until completely smooth.  Stir the melted butter into mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.  Mix in flour.

Pour the batter into prepared loaf pan.  Bake for 50 minutes to 1 hour at 350 or until knife comes out clean. 

Remove from oven and let cool in the pan for a few minutes.  Then remove bread from pan and let cool before serving.  Slice and serve.

Broccoli Casserole

4 boneless skinless Chicken breast cut into bite size pieces
Salt and pepper to taste
1 medium head of broccoli, cut into small florets
1 cup white rice
1 10 oz can cream of chicken soup
1 cup sour cream
1/2 cup Mayo
1 TBLS Lemon juice
10 oz grated cheddar cheese (about 2 1/2cups)

In 9x10 pan put rice on bottom of pan with 2 cups of water.  Next layer chicken breast, broccoli. Mix soup, sour cream, mayo, lemon juice together.  Spread this mixture on top of broccoli.  Bake 375 for 45 minutes or until rice and chicken are done.  Last few minutes put cheese on top till melted.

Beef Taco Ring

• Refrigerated crescent rolls
• Olive Oil
• Ground Beef
• Taco Seasoning Packet
• Shredded Cheddar Cheese
• Lettuce

First, preheat oven to 375 and heat olive oil in a large skillet. Then, cook ground beef and taco seasoning until browned

To make the ring, using an ungreased large cookie sheet, arrange crescent dough triangles in ring so short sides of triangles form a 6-inch circle in the center.  The dough will overlap. (I like to place the bowl I am going to serve the salsa and/or guacamole in the center to get the spacing just right! 

Then, spoon the cooked ground beef over the wide section of the crescent rolls, close to the center and sprinkle cheese on top of the beef.

Bring each triangle tip up over filling, and tuck it under the bottom layer of dough to secure it.

Bake for 20-25 or until rings turn golden brown and let cool for 5 minutes and slice. Place a bowl of guacamole and salsa in the center of the ring for dipping. Optional: garnish with shredded lettuce.

French Bread (Yummy and Easy)

1 1/2 Tbl. instant yeast

1/2 c. warm water

1 1/2 Tbl. sugar

2 c. water

1 1/2 Tbl. oil

2 1/4 tsp. salt

6 c. all-purpose flour

Combine the yeast, 1/2 cup warm water and sugar; let it proof for ten minutes.  Then, add 2 cups water, oil, salt and 3 cups of flour.  Mix until flour is incorporated, then gradually add remaining 3 cups of flour.  Using the dough hook on a stand mixer, knead about five minutes, then turn out onto generously floured surface.  Every ten minutes, for the next hour, knead two or three times.  This is what gives the crust that french bread chewiness.  It is not crucial that kneading takes place at exact 10 minute intervals, just make sure to come back at least four times in the next hour to knead the dough a few times, then form back into a ball (keep dough covered with a piece of saran wrap between kneads, so it doesn't dry out). 

Divide dough into 2 portions for regular-sized loaves or 4 portions for small loaves.  Spread each portion out into a rough rectangle and roll up, jelly-roll style.  Take the two ends of each loaf and tuck under slightly.  Place on a lightly greased cookie sheet.  Spray a sharp knife with cooking spray and cut 3 diagonal lines into the tops of each loaf, about 1-inch deep.  Brush loaves with a beaten egg, making sure to get every single spot.  Whatever doesn't get covered with egg wash won't brown.  Raise until doubled or 30 minutes.  Bake at 425 degrees for 10 minutes, then at 375 degrees for 18-20 minutes, rotating pan halfway through.         

*Some bread recipes tell you to keep adding flour until the sides of your bowl come clean - DON'T do that for this recipe.  This bread is incredibly tender, which means the dough is going to be softer and stickier.  Much of the dough will be hanging onto the dough hook and some will still be stuck to the bottom and sides of the bowl.  You can tell you've added enough flour and you've kneaded the dough long enough when you can pinch off a small bit and easily roll it into a little ball in the palm of your hand.  It will still be a little sticky to the touch, but not so sticky you can't roll it into a ball. 
*From eatcakefordinner.net

Chicken Stuffed French Bread

• 1 loaf french bread
• 1 pound chicken breasts, cooked and shredded
• 1½ cups Colby-Jack cheese, shredded
• 2 green onions, sliced thin
• 1 to 2 cups Ranch dressing

Instructions

1. Preheat oven to 375° F. Line a large baking sheet with parchment or wax paper.
2. Slice the french bread in half lengthwise. Place both halves cut side up on prepared baking sheet.
3. In a large bowl, mix together shredded chicken, cheese, green onions and enough ranch dressing to make mixture wet.
4. Spread chicken mixture evenly over one half of bread. Top with other half.
5. Bake 10 to 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Ham and Cheese Sliders

3/4 cup melted Butter
 1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
1 tsp Brown Sugar
1 tbsp Poppy Seeds
2 tsp Dried Minced Onion
12 King's Hawaiian Dinner Rolls
9 oz thin sliced Deli Ham
 8 oz thin sliced Swiss Cheese

1. Preheat oven to 350.
2. Grease a 9x13-inch baking dish.
3. Combine butter, mustard, Worcestershire sauce, brown sugar, poppy seeds, and dried onion?.
4. Slice the rolls to make sandwiches. Remove tops and set aside.
5. Place the bottom pieces into the prepared baking dish.
6. Layer the ham onto the rolls. Top the ham with the Swiss cheese.
7. Place the tops of the rolls onto the sandwiches. Brush or pour the liquid mixture evenly over the rolls. 8. Bake 20 minutes or until the rolls are lightly browned and cheese has melted. 9. Separate into individual sandwiches to serve.

Tuna Pasta Salad

 1 lb. mini bowtie pasta
1 cup frozen peas
1/2 cup diced red or white onion
3/4 cup diced dill pickle
2-5 oz. cans tuna drained {I used albacore tuna packed in water}
1/2 lemon juiced
1 cup real mayonnaise
1 tablespoon dried dill salt & pepper to taste

1. Bring large pot of water to boil. Salt water and cook pasta until al dente. Stir in frozen peas and cook 30 seconds. Drain pasta and peas. If you want room temperature pasta salad, don't rinse. If you want cold pasta salad, rinse with cold water. 2. In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}. Serve or refrigerate covered until ready to serve.

Melissa Hess' Chocolate Chip Cookies

2 cups Crisco
1 cup sugar
2 cups brown sugar
2 tsp vanilla
Mix together well.  As 4 eggs and beat well:
4 cups flour
2 tsp baking soda
2 tsp salt
1 large bag milk chocolate chips

Bake 350-375 for 15 minutes. Makes about 6 dozen cookies.

Soft Chocolate Chip Cookies

• 2 cups of salted butter
• 2 cups white sugar 
• 1 cup packed light brown sugar
• 4 teaspoon vanilla
• 4 egg
• 6 cups all purpose flour (more as needed)
• 2 teaspoon baking soda
• 1 teaspoon salt (but I always add a little extra)
• 3 cups chocolate chips

1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the eggs; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.
4. Roll the dough into 48 large balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
5. Let them cool on the pan for a good 30 minutes or so.  They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them as dough balls and bake them when needing a yummy treat.

CHICKEN CORDON BLEU CASSEROLE

In a casserole dish layer bite size peices of chicken breast.  Then add a layer of diced up ham.  Next layer slices of Swiss cheese.

For the top- crush 1 cup of Ritz crackers adding 3 Tbsp. Of melted butter.  Combine and layer on top of cheese.

Bake at 350 for 30 to 35 minutes until juices run clear and cracker crust is browned a bit.

While that's cooking prepare sauce.

Sauce:

3 Tbsp. butter3

3 Tbsp. flour

1 cup milk

1/2 cup chicken broth

1/2 Tbsp. Dijon mustard

1 tsp. Worcestershire sauce

To create the sauce, melt the butter in a saucepan slowly. Whisk in the flour and cook for just a couple of minutes. Then slowly pour in the chicken broth and milk. Make sure to continue whisking for about 5 minutes or so as the sauce thickens.

Remove the sauce from the heat and stir in the Dijon, Worcestershire, and a little salt and pepper to taste.

Carmel Apples

Ingredients

1 pound dark brown sugar

1 cup unsalted butter, room temperature

1 can sweetened condensed milk

1/2 cup dark corn syrup

1/2 cup maple syrup

2 teaspoons dark molasses

1/2 teaspoon vanilla extract

1/4 teaspoon salt

12 apples, room temperature

Directions

Special equipment:

 12 wooden sticks

1. Combine all the ingredients together, except for the apples, in a large saucepan, and stir with a wooden spoon over a medium heat until all the sugar has dissolved and is not gritty. Use a wet pastry brush to wipe around the sides of the pan to dissolve any sugar crystals that may form.
2. Clip a candy thermometer on to the side of the pan and bring the sugar mixture to a rolling boil over medium heat, and cook until the thermometer reads 236 degrees F. Pour into a stainless steel bowl and allow it to cool to 200 degrees F.
3. While the syrup is cooling, push a wooden stick into each apple from the top through the core. The stick should be deep enough so it won't fall off when you dip the apple into the caramel.
4. Line a cookie sheet with a silicone baking mat or waxed paper.
5. Dip each apple into the 200 degrees F caramel, watching carefully, so as not to dip your fingers into the caramel. Remove the excess caramel by turning the apples over the caramel bowl and then transfer to the cookie sheet. Repeat with remaining apples.
6. Chill for 15 minutes, then remove them from the silicon mat or waxed paper. Transfer to a serving platter and serve.

Robert irvine

Potato Cheese Soup

1 30oz. bag of frozen diced hash browns

1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg. cream cheese (8 oz, not fat free)

3 oz bacon bits 

1 cup shredded cheddar cheese 

salt and pepper to taste 

Directions:

Put the hash browns in the pan.  Add in the chicken broth, cream of chicken soup and bacon bits.  Add a pinch of salt and pepper.  

Cook until potatoes are tender.  

Add in melted cream cheese. 

 Stir in a cup of cheddar cheese, melt and combine.  

Breakfast Casserole Raquel Jensen

12 eggs
1 bag shredded hash browns
Salt and pepper to taste
1 T dry minced onion
1 lb. sausage browned
1 1/2 tubs of cottage cheese
1 8 oz pkg. cream cheese, softened
1-2 cups shredded cheddar cheese
1 lb. bacon cooked and chopped (save a little of the grease if desired)
In a large bowl beat eggs and add hash browns, salt and pepper, minced onion and browned sausage. (I also add a little of the leftover bacon grease.) Mix together well. Spread in greased 9x13 pan.
Mix together cottage cheese and cream cheese and spread over hash brown mixture. Sprinkle with cheese and then bacon on top.
Cover and bake at 325 for 45 min.
Uncover and bake 10 more minutes. It is good to let it stand about 5-10 minutes before serving.
This recipe can be made ahead of time and left in refrigerator overnight before baking.

Pumpkin Cheesecake Lasagna

1 8oz block of cream cheese, softened
1/4 c sugar
1/2 c heavy cream
2 c. whole milk
3 (3.4oz) pkgs vanilla pudding mix
1 c. pumpkin puree
1 tsp. pumpkin pie spice
12 graham cracker sheets
1/4 c. caramel

In large bowl using a hand mixer beat cream cheese and sugar until light and fluffy.  Slowly add heavy cream and beat until stiff peaks form.

In medium bowl, whisk together milk, pudding, pumpkin, and spice until smooth and thick.

Assemble lasagna; Spread a think layer of cream cheese mixture in a 9x13 dish.  Top with a layer of six graham crackers.  Add half the pudding mixture and top with half the cream cheese mixture.  Drizzle with half of the caramel and repeat, ending with cream cheese layer (reserve remaining caramel until ready to serve).

Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight.

Drizzle with remaining caramel and garnish with pecans before serving.

Veggie Dip

1 cup sour cream
1 cup mayo
1 tsp dill weed
2 tsp bon appetite (Bon Epice Grandmas)

Tristin Lindsey

Tristin's Cheese Soup

6 Carrots (Peeled and chopped into 1/4" circles)
2 medium onions, diced
6 stocks of celery, chopped
1 bag frozen peas
6 large potatoes, peeled and diced
2 8 oz pack diced ham
8 oz cheez whiz (I like to add a little more)
3 sticks of butter
1 1/2 c flour
12 c. water
3 tsp chicken bullion
salt and pepper to taste

Cook veggies and ham in water until tender.  In separate pan, melt butter and add flour to create a roux, cook until bubbly, drain veggies (BUT KEEP WATER), add 1/2 water to roux and stir until combined and tick, stir in cheese.  Dissolve bullion in other 1/2 of water.  Stir veggies into cheese mixture and add remaining water little at a time until desired consistency.  If you need more water to thin, use chicken broth or more water with chicken bullion.

(This recipe is doubled.  I have a large family!!!)

Zucchini Bread

• Butter and flour for preparing baking pans
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 3½ cups grated zucchini (you can use as few as 2 cups and as much as 4 cups)
• 3 eggs
• ½ cup apple sauce
• ½ cup vegetable oil
• 2¼ cups granulated sugar
• 4 teaspoons vanilla extract
• 
  

---

Instructions

1. Preheat oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans.
2. In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.
3. Shred zucchini, lightly packing it down as you measure it.
4. In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
5. Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat well to fully combine.
6. With a rubber scraper or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
7. Pour half of the batter into each prepared pan.
8. Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)
9. Remove from the pans and cool on wire racks.

From https://www.afamilyfeast.com/best-zucchini-bread-ever/

Sugar Cookie Bars

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 tsp salt
• 1/2 tsp baking soda
• 4 1/2 cups all purpose flour

frosting

• 1/2 cup unsalted butter
• 1 lb powdered sugar
• 1 tbsp vanilla extract
• 2 tbsp milk

Instructions

1. Preheat the oven to 375 degrees F. 

   In the bowl of a mixer with the paddle attachment cream the butter and the sugar together for about 2 minutes. 

   Add the eggs one at a time mixing well between each addition. Mix in the vanilla.

   Add the dry ingredients and mix until just combined. 

   Grease a cookie sheet and place the cookie dough into the pan. Spread the cookie dough evenly into the pan. 

   Bake for approximately 12-15 minutes or until the top of the cookie bars are a very light brown. 

   Cool completely and frost. 

Frosting

1. Place the butter in the bowl of a mixer with the paddle attachment. 

   Place the butter in the bowl and beat for 30 seconds. 

   Add the powdered sugar, vanilla, and milk and mix until combined and fluffy. 

   When the sugar cookie bars are completely cool spread the frosting onto the cookies. 

Costa Vida Sweet Pork Burritos

Sweet pork (recipe below)

Cilantro-lime rice (recipe below)

Garlic black beans (recipe below)

large flour tortillas

Green enchilada sauce (recipe below)

monterey jack cheese, shredded

shredded lettuce

chopped tomatoes

guacamole

Sweet Pork:

3 lbs boneless pork ribs

3 cans coke, divided

1 1/4 cups brown sugar, divided

dash garlic salt

1/4 cup water

1 can diced green chiles

3/4 (10 oz) can red enchilada sauce

In a large ziploc bag, combine pork, a can and a half of coke, and 1/4 cup brown sugar. Marinade for a few hours or overnight.

Drain marinade and place pork in crock pot. Add 1/2 can of coke, garlic salt, and 1/4 cup of water. Cook on high for about 3 hours or low for 5-6 hours. Remove meat from crock pot and shred. Drain liquid.

In a food processor or blender, blend together remaining 1/2 can of coke, green chiles, enchilada sauce, and remaining 1 cup brown sugar. Put pork back in crock pot. Cover with sauce. Cook on low heat for 2 hours.

Cilantro-Lime Rice:

1 cup uncooked long grain white rice

1 tsp butter

2 cloves garlic, minced

1 tsp lime juice

1 can (15 oz) chicken broth

1 cup water

1 Tbsp lime juice

2 tsp sugar

3 Tbsp chopped cilantro

Combine rice, butter, garlic, 1 tsp lime juice, chicken broth, and water. Bring to a boil; cover and reduce heat to low. Cook for 15-20 minutes or until rice is tender. Remove from heat. Combine remaining 1 Tbsp lime juice, sugar, and cilantro. Pour over rice and mix as you fluff rice.

Garlic Black Beans:

2 Tbsp olive oil

2 cloves garlic, minced

1/2 tsp cumin

2 cans black beans, rinsed and drained

1/3 cup tomato juice

1/2 tsp salt

2 Tbsp chopped cilantro

In a small saucepan, combine olive oil, garlic, and cumin. Cook over medium heat until fragrant. Add black beans, tomato juice, and salt. Cook until heated through. Stir in cilantro just before serving.

Green Enchilada Sauce:

1 can diced green chiles

7 oz can salsa verde

1/2 cup chicken broth

2 tsp sugar

1 tsp salt

Combine all ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.

To assemble burritos, place a scoop of pork, rice, and beans inside the tortilla. Top with monterey jack cheese. Roll up burrito tightly. Top with enchilada sauce and more cheese. Place in the oven at 450 until cheese is melted or place in the microwave for 30 seconds to 1 minute until cheese is melted. Serve with lettuce, tomatoes, and guacamole.

Serves 8