Costa Vida

Sweet Pork
5-6 lb. pork roast
Cover the roast 1/2 up with water, and cook in a crockpot on low for 12 hours.

Drain 1/2 the water (so it should be like 1/4 covered) and add:
1 c. brown sugar
1 T. cumin
20 oz. coke (or our choice was Dr. Pepper)
12 oz. bottle of taco sauce (we used green, I'm sure red would taste good, too!)

Cook on low 2-6 hours. Shred (as if you need to really do this at this point) and serve!


Cilantro Dressing (this was SO good!)
3 fresh tomatio's, quartered
1 pckg ranch buttermilk dressing mix
1/2 c. mayo
1/2 c. sour cream
1/3-1/2 c. buttermilk (I would add this last, because it seemed pretty runny)
1 c. fresh cilantro leaves, torn
2 cloves garlic, crushed
1/4 tsp. crushed cayenne pepper (OR a dash of cayenne pepper powder)

Combine ingredients in a blender, and blend. Refrigerate at least 1 hour before serving.


Black Beans
2 T. oil
1/2 c. chopped onions (we put in 1 c. because we love onions!)
1/4 c. chopped green peppers
2 cloves garlic, minced
Heat oil in medium sauce pan. Sautee vegetables until tender. And add:
2 cans black beans (or 2 lbs. worth) (and we added one can pinto beans-totaling 3 cans)
1 tsp. oregano
3 T. sazon goa (or season salt)
1 T. cider vinegar

Bring to a boil, reduce heat and simmer 10 minutes, stirring occasionally.


Rice
We just cooked rice, added some cilantro and lime juice.


Serve with lettuce, sour cream, guacamole, pico de gallo, tortillas and anything else you fancy! We did salads and enchiladas, and it was totally yummy! We had a green enchilada sauce and cheese on top.

Swiss Cheese and Mushroom Pasta

from: Paige McOmber

6 Chicken Breasts
1 jar 4 Cheese Alfredo Sauce
1 can cream of chicken
2 c. real bacon bits
1 pkg. fresh sliced mushrooms
1 pkg Italian dressing mix
1 pkg cream cheese
8 oz. Swiss cheese, grated
1/4 stick butter melted
garlic salt & pepper to taste
1/4 cup milk
frozen peas

Combine everything, except peas, in crock pot and cook on low 7 hours. If you cook on high without stirring the cheese burns on bottom. Add peas last hour so they don't get over cooked. Shred chicken and serve over pasta.

Special K Bars

From: Stephanie McOmber

1 c. sugar
1 c. Karo syrup
1 1/2 c. peanut butter
6 c. Special K cereal
1 bag Milk Chocolate Chips
1 bag Butterscotch Chips

1-Bring sugar and Karo syrup to a full boil.
2-And peanut butter to hot mixture and stir until smooth.
3-Pour over cereal and stir until well combined.
4-Cover bottom of a buttered cookie sheet with cereal mixture. You will have to flatten it out to make it all fit.
5.Melt butterscotch and chocolate chips, pour on top.