Cafe Rio Pulled Pork

I was in charge of girls night this month and we had Cafe Rio (and Cupcake Wars as previously mentioned).  So I assigned out all of the different toppings but I was in charge of one pot of meat.

Here is the recipe I used and it is pretty danged good.  Great on sandwhiches too.  And easy.

Here's the recipe!  I did exacty what she said.  I did two smallish pork roasts so I did double the sauce.

Dulce de Leche cake

We attended a Cinco de Mayo party and were asked to bring this cake. It was delicious!

DULCE de LECHE CAKE

CAKE INGREDIENTS

Yellow cake mix

1/2 cup butter (1 cube)

1 1/3 cups water

2 tsp vanilla

3 eggs at room temp (you can quickly warm them in a bowl of hot tap water)

Heat oven to 350 degrees. Spray bottom only of pan with PAM or grease w/shortening. I think a glass pan does a better job but any 9x13 pan is ok.

In a quart sauce pan heat butter over medium heat for about 8 minutes stirring

frequently, just until golden brown. This happens quickly once it gets "frothy",

Remove from heat and cool 15 minutes.

In a large bowl, beat cake mix, browned butter, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan. Bake 30 -40 minutes or until toothpick comes out clean when inserted in center of cake. Cool completely @ 1 hour.

FROSTING INGREDIENTS

1 1/2 cups butter (3 cubes)

1 cup brown sugar, packed

1/2 cup canned milk

2 cups powdered sugar

Melt butter in sauce pan. Stir in brown sugar. Heat to boiling stirring constantly. Boil and stir over low heat for 2 minutes. Sir in canned milk and heat again just to boiling. Remove from heat and cool to lukewarm. Add powdered sugar gradually beating after each addition. Continue beating as it cools until of spreading consistency. This frosting sets as it cools so get it on cake when spreadable but not set. If its sets before you get it on the cake you can reheat it slightly while stirring constantly.

Cover frosted cake and keep in a cool place. Can be made the day before if necessary.

White Sauce Chicken Enchiladas with White Mexican Rice

I made this and this for dinner tonight after finding it on a recipe blog that I love. It was really yummy and simple. It almost seemed like there wasn't enough sauce for the enchiladas, but it turned out perfect in the end. Per my husband's request, I added a little bit of corn inside the tortillas...and I think it added a nice little touch. The rice is SO yummy! I could probably cook up a batch and just eat it all on my own.

Stacked Enchilada's

This recipe is super easy and delicious! It's a must try! My husband and kids gobbled it up! I got the recipe from my old collage roommates bakery blog designerbakery.blogspot.com ! 5 stars in my book!

Stacked Enchilada's

This sauce is very watery, its a thin sauce. That's a good thing because the sauce runs all over your plate, so good. I usually double the recipe if I'm making it for five or more people. You don't want to run out of the sauce.

For sauce, in a pot:
Saute 1 yellow onion
Add:
2-8 oz cans tomato sauce
2 tsp vinegar
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp oregano
2 tsp sugar
1 Tbs chili powder
3 cups water

Fry up 1 lb hamburger with onion flakes. Warm up corn or flour tortilla's (whatever kind you like the best) the actually recipe calls for corn but I like flour best! Then onto assembly!

To Assemble:

Put a little sauce on plate, then tortilla, top with hamburger, lettuce, cheese, and sauce. Place another tortilla on top and repeat as many times as you can handle. Usually a 3 stacker is good. Then top with lettuce, sour cream, tomatoes, avocado. These are really filling once they are all stacked up, so be prepared! P.S. I only put the lettuce on top just a personal preference! Enjoy!!!