Mmm Mmm Good :)

So, as of late, I've been trying to be more of a homemaker...meaning, actually MAKING a planned dinner rather than scrounging through our cabinets at 7pm trying to figure out what to feed my husband other than cereal. haha. I keep finding myself looking up recipes on the internet, and filing through old ward cookbooks, trying to find something new and yummy to try. So I thought, "I'm sure my friends have lots of yummy recipes that they could swap with me..." Cuz I know all of you are wonderful cooks!!! So here's my other thought...if anyone is interested, how about a once a week, a swap of recipes?....Maybe once a week, like Monday, post your one of your favorite recipes, and I'll post mine. Or if you'd rather not post your recipe for all the blog followers to read, we can swap recipes via email. Either way works for me. I just thought it'd be fun to kinda get a taste of what other people are eating...and try to broaden our dinner ideas. So....any takers? I'll post one of my favs right now:

CAFE' RIO PORK SALAD OR BURRITO

*Put pork you choose to use in a crock pot and allow to cook for 4-5 hours, or until done. When cooled, shred meat. Drain juices from crock pot and put shredded meat back into crock pot.

Sauce For Pork:

3 cans Pato tomato sauce(it’s like Mexican tomato sauce…comes in a yellow can)
3 cans regular tomato sauce
1 cup brown sugar
4 cloves crushed garlic

(mix ingredients in a sauce pan and heat)

*When sauce is heated, pour over the shredded pork in crock pot. Stir until pork is completely covered. Keep crock pot on “warm” or “low” and cover with lid. The longer the meat sits in the sauce before serving, the better it tastes.

Green Ranch Dressing(Creamy Tomatillo Ranch)

1 Cup buttermilk
1 Cup sour cream
1 Cup mayonnaise
1 envelope buttermilk ranch dressing mix
1 Cup cilantro, cut and with stems
3 cloves crushed garlic
3 small to medium sized tomatillos, cut
¼ tsp cayenne pepper

(add all ingredients to a blender and blend till smooth and creamy. Best if refrigerated for an hour prior to serving)

Easy Mexican Rice

2 cubes of chicken bouillion
1 Cup water( I think it’s just one cup, I will check and let you know for sure)
1 Cup salsa
2 Cups of minute rice

(Bring chicken bouillion, water, and salsa to a boil. Add rice, stir, cover, and remove from heat. Let stand for 5-10 minutes)

SERVE WITH BLACK BEANS, GUACAMOLE, TORTILLAS, ROMAINE LETTUCE(cut into bite size pieces), OR WHATEVER ELSE YOU LIKE. ASSEMBLE HOW YOU WANT. BURRITO STYLE OR SALAD....EITHER WAY IS DELICIOUS!

ENJOY!