No Bake Peanut Butter Bars

Ok, I just made these today and they're fabulous and super easy to make. They even taste like peanut butter cups. I think this is going to be my new favorite dessert for awhile. I crave peanut butter like crazy when I'm pregnant and nursing!

1 1/2 c crushed graham cracker crumbs (you can buy them already crushed)

3 1/2 c powdered sugar

1 3/4 c smooth peanut butter

1 c butter, melted (2 sticks)

1 bag semi sweet chocolate chips

In a mixing bowl, combine powdered sugar, graham cracker crumbs, peanut butter and melted butter until well mixed.

Line a 9x13 pan with wax paper and spread mixture evenly in bottom of pan. (the woman I got the recipe from used a metal baking pan, I used pyrex so I skipped the lining with wax paper step) Spread mixture evenly in bottom of the pan.

Melt chocolate chips in microwave until smooth. Spread over peanut butter layer. Refridgerate for half an hour until chocolate is almost set. Remove and set on counter for a few hours before cutting. Enjoy!

Pancakes!

I LOVE pancakes and this is one of the best recipes for them that I've found. I'm so excited about them that I'm sharing them with all of you :)

Blueberry Ricotta Pancakes

3 TBL all purpose flour

2 tsp sugar

1 tsp baking powder

2 eggs

1/2 c ricotta cheese

1 tsp vanilla extract

2 ozs fresh blueberries

In a bowl combine flour, sugar and baking powder. Stir in eggs and ricotta until well blended. Gently fold in blueberries.

Pour 1/4 c batter onto hot griddle or pan for each pancake. Cook until bubbles form on the top, then flip to brown the other side. Serve immediately with your choice of toppings. Enjoy!

addendum: after making these I have a few revisions to make. First you're definitely going to want to double the recipe because using the 1/4 c measure the pancakes were really small and it only barely served 5. Second I ended up adding a bit more sugar, about another TBL just to make them a bit sweeter and another tsp of vanilla. Other than that these were awesome and I can't wait to try it with other berries!

Apple Cider Cheese Cake

Ok, so I got this recipe over a year ago and saved it becuase I thought it sound pretty awesome. I finally got around to making it the other day and it is dang good, so I thought I'd put up and share it with all the other cheese cake lovers out there :)

Apple Cider Cheese Cake

1 9" pie crust (I used a graham cracker crust cause I think they're super yummy)
4 packages instant spiced cider
4 TBL sour cream
10 oz cream cheese, softened
1/2 c whipped topping thawed
1 1/2 c canned apple pie filling
1 crunchy type granola bar

Spread apple pie filling on the bottom of pie crust. In large mixing bowl, beat cream cheese, sour cream and spiced cider mix until fluffy. Beat in thawed whipped topping. Pour (I don't know what they mean by pour, it was more like try and spread it over, there was no pouring involved when I made it) over apple pie filling and refrigerate. Crush granola bar and sprinkle on top just before serving.

Pork Barbacoa and tomatillo dressing

Ok, so, Tara gave this dressing rave reviews so I thought I'd post it up here as well. But while looking for the dressing recipe I also found another version of the pork recipe. Like I said I'm not a huge pork fan so don't tend to order it when I go out to eat. Also, I've only ever eaten at Cafe Rio twice *gasp*. This new pork recipe is the pork barbacoa and they make this salad with it and the dressing on top. I will be giving this a try soonly.

Cafe Rio Pork Barbacoa

5-6 lb. pork roast

21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.) After 12 hours, drain pork

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.

Cafe Rio Tomatillo Dressing

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro.)

Enjoy!!!!

Cafe Rio Shredded Pork.

Ok, my friend Marui made this amazing stuff for her daughtr Ellie's 3rd birthday party.  I just have to say, I don't like pork, but this stuff is pretty amazing!  You can use it for lots of stuff too, tacos, taco salads, enchaladas or whatever else your heart may desire.

Anyway, on to the recipe, hope you all enjoy!!

Pork

Night Before:

3 ½ to 4 lb. Pork Roast

2 Tbs Brown sugar

1 to 1 ½ tsp cayenne pepper

2 tsp cumin

1 tsp salt

Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning, add:

1 can coke

1 cup chicken stock

2 cloves garlic, minced

1 small onion, chopped

Keep cooking all day in crock pot on Low.

About an hour before serving, shred roast and add:

1 cup brown sugar

Gingerbread Waffles and Hot Chocolate sauce

Ok, I found the link to this recipe on another blog that I have been reading and it sounded wayyy to good not to share.  I plan on making it tomorrow morning, but as pancakes since I don't have a waffle iron.  I'll let you all know how it turns out.

INGREDIENTS (Nutrition)

• 1 cup light molasses
• 1/2 cup butter
• 1 1/2 teaspoons baking soda
• 1/2 cup milk
• 1 egg
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
•  
• 2 cups boiling water
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons butter

DIRECTIONS

1. In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
2. In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
4. To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.