Bacon Chicken Alfredo Sauce

4 C heavy cream
1/2 C melted butter
1 cube chicken bouillon crumbled
2 cups Italian cheeses (Asiago, Parmesan, Romano)
1 T cornstarch
Garlic (either fresh or powder)
Mushrooms (optional)
Bacon (I used precooked and just chopped it up. If you use raw, cut and cook before adding)
Chicken (I used canned)
Onions

Mix ingredients together in a crock-pot.  Cook on low for 4-5 hours.  You can also add a can of Alfredo or a homemade Alfredo it make it thicker.

Chewy Brownies

2 C Sugar
2 cubes butter
4 eggs
2 tsp vanilla
sprinkle salt
1/4-1/2 C cocoa
1 1/2- 2 C Flour

Mix sugar, butter and eggs.  Add vanilla. Stir in salt, flour and cocoa.  Bake at 350 for 20-30 minutes or until toothpick or fork come out dry.

Frosting:
1 cube butter
3-4 Tbs cocoa
6 Tbs milk
1 lb powdered sugar (2 2/3 C powdered sugar)

Heat cocoa, butter and milk until cocoa is melted.  Pour powdered sugar in.  Mix until smooth.  Pour on top of brownies.

Baked Beans - Mom Dummar

2 1/2 lg. (short & fat) cans pork & beans (I use beans from scratch) Cook 2-3 c dry beans

( I usually cook beans 1 part beans with 2 to 3 parts water and often add bullion cubes

and put in pressure cooker 1 hour) ( You can also cook beans first in crock pot several hours

until desired softness - then use more water)

1 lb bacon - cooked and crumbled

1 lg onion choped

1 green pepper chopped

1 or 2 cans tomatoes

1/4 c catsup

1 C brown sugar

1 can pineapple tidbits

Cook in crock pot. I often pour out into baking pan and put on oven if desired thicker sooner.

All of the lab obove ingredients may be varried more or less according to your taste.

Raspberry Cheesecake Salad

3 small packages cheesecake pudding
3 cups milk
12-16 oz. cool whip (I use whipping cream)
1 package graham crackers
1/2 cups sugar
1 cube melted butter
1-2 bags frozen raspberries

Mix pudding and milk and whisk until pudding is dissolved.  Mix in cool whip and refrigerate for 1 hour.  Crush graham crackers and mix sugar and butter with graham crackers.  Mix into salad.  Fold in frozen raspberries.

Cafe Rio Pork Tacos

4 lbs of pork roast
3-8 oz cans tomato sauce
3 tsp pressed garlic
3 c brown sugar
4 tsp cumin
1 1/2 c Dr. Pepper (I use root beer)
4 Tbsp molasses
1/2 tsp salt
5-6 drops tobasco sauce
1 Sarrano chile

Combine all ingredients in a crock pot, cover and cook 10 hours on low.  When pork falls apart or shreds easily remove from juice.  Simmer the juices until it reduces to 1/3-1/2. Put the pork back in the crock pot with a little juice (so it doesn't dry out while waiting for the juice to simmer) and shred.  Then add the juice back in for flavor.

Cafe Rio Rice

3 cups water (1 1/2 cups if  made in rice cooker)
4 tsp chicken bouillion
4 t garlic-minced
1/ 2 bunch cilantro
1/2 can green chiles
3/4 tsp salt
1 T butter
1/2 onion
1 1/2 cups rice (not minute rice)

Blend cilantro, green chiles, and onion together in food processor or blender.  Bring water to a boil and add all the ingredients including the blended ingredients. Simmer covered on low for 25-30 minutes. Watch carefully as this can burn easily.

Cafe Rio Dressing

1 buttermilk ranch dressing packet (made as per recipe with 1 c buttermilk and 1 c mayo) (I use regular ranch packet with 1 c milk and 1 c mayo)
2 tomatillos (tomato like vegetable with a husk around them)
1/2 bunch cilantro
1 glove garlic
Juice of 1 lime
1 jalepeno (use the seeds too if you like it spicy)

Use a food processor or blender to blend all the ingredients.