Brooke's Sweet Pork

From:  Brooke Mease


Pork loin(3-4 lbs)
1 c. brown sugar
1 can red taco sauce
1 T. cumin
1 can coke

1. Cook pork in crock pot with water covering part of the pork for 6 hrs or until able to shred. 
2. Three hrs before serving drain liquid and add all ingredients. Cook for an additional 3 hours.

Cafe Rio Chicken

From:  Brooke Mease


1 package italian dressing (make according to directions on back)
1 T. chilli powder
1 T. cumin
3 cloves of garlic, crushed
about 3-4 pieces of chicken breasts

Cook all together in crock pot on low for 3 hours then shred and cook one more hour.

Black Bean and Corn Salsa

From:  Emily Coltrin

1 can corn; drained
1 can black beans; drained
1 1/2 c. chopped tomato (about 5 roma tomatoes)
1/4 c. chopped cilantro
1 jalapeño; seeded and finely chopped
3 green onions; chopped
2 avocados; chopped (optional)
2 garlic cloves; minced
1 tsp. cumin
1 tsp. chili powder
2 T. cider vinegar
2-3 T. Veg. oil
1 1/2 tsp sugar
1/2 tsp salt
Juice from one medium lime

Mix and refrigerate.  Can be made a day in advance.  If adding avocados, add a couple hours before serving. 

Bacon-Wrapped Cocktail Sausages

From:  www.ourbestbites.com

SO YUMMY!

1 14-oz. package Lit’l Smokies

1 12-oz. package lean bacon

3/4 c. brown sugar

1. Preheat your oven to 325 and line a baking sheet with aluminum foil. Using a pair of kitchen shears, cut the slab of bacon into thirds.
2. Wrap 1/3 of each slice of bacon around each sausage and secure with a toothpick and place on the baking sheet.
3. Repeat with remaining sausages and bacon. When I was making these, the stars somehow aligned and this package of Lit’l Smokies and Hormel Black Label bacon matched up completely–no leftover bacon, no leftover sausage. Sprinkle brown sugar over sausages
4. Bake at 325 for 40-45 minutes or until bacon has cooked and is starting to brown.

Note: If you’re serving these at a party, they taste even better after a little time in the slow cooker on low heat.

Easy Pretzel Turtles

from: www.ourbestbites.com

small pretzels
Rolo candies – one bag has about 55 candies
Pecan halves – or optionally peanuts, cashews, and m&m’s
Optional: almond bark or white chocolate for drizzling

Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. You can also put them on foil, a silpat, or directly onto the cookie sheet.

Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape.

Press nuts into soft rolo and drizzle with white chocolate

Chocolate Dipped Peanut Butter Stuffed Ritz Sandwiches

From: www.kevinandamanda.com

1 sleeve Ritz Crackers
1/2 cup peanut butter
4 squares (8 oz) white almond bark

Spread a bit of peanut butter on as many crackers as you want, and top with another cracker to make a sandwich.
Melt the almond bark in the microwave on low to medium heat, stirring every 30 seconds until it’s melted and smooth.
Grab a sandwich with tongs and drop it in the melted almond bark, turning over a few times to coat.
Place on wax paper to cool for about 20-30 mins before serving.

Tanya's Chili

From:  Tanya Purcell

1 T. olive oil

1 lb. Ground beef (or chopped steak)

1 onion, chopped

3 cloves garlic, minced

½ green bell pepper

½ red bell pepper

½ cup celery (optional, if you don't have it on hand)

1 small can (4 oz) chopped green chilies

1 can beef broth

2 cans (14 ½ oz) diced tomatoes

1 can (15 oz) tomato sauce

1 can red kidney beans, drained, rinsed

1 can white beans, drained, rinsed

1 can black beans, drained and rinsed

1 T. chili powder

½ T. ground cumin

¼ tsp. Ground cayenne powder

(2 tsp Worcestershire sauce-added during last 30 minutes)

1. In a large pot, saute the ground beef with the 1 T. of olive oil until browned. 
2.  Add the onions, garlic and bell peppers, green chilies (& celery if you want it) and saute for another 5 minutes or until the onions are translucent.
3. Add the chili powder, cumin, cayenne pepper, tomatoes, broth and beans. 
4.  Reduce heat to low, cover and simmer for about one hour. 
5.  Add 2 tsp of Worcestershire sauce and remove cover and simmer for another 30 minutes or until you reach desire thickness.

*Hey Jaime girl, I put this all together from several different recipes and finally created my own. I have used it several years now and I have received compliments on it, so I hope you like it. There are so many different chili recipes. Some have way too much meat, others way too many kidney beans. I like this one because of the variety of different beans instead of just kidney beans and I like adding more vegetables to make it healthier. I read that rinsing the canned beans reduces the likelihood of bad gas:) That is always a plus! I hope you like it. I have made it without celery sometimes and without one of the bell peppers and it still turns out yummy. The longer it simmers, the better it tastes and it even tastes better the next day. The Worcestershire sauce really adds the perfect taste at the end. I wouldn't skip that. -Tanya:)