This is a "copycat" recipe for pork (or chicken) from a Mexican restaurant in our area. We eat it on nachos, burritos and/or tacos. Cafe Rio Pork...or Chicken 5 lbs pork loin (approx) or Chicken (whatever pieces you use) Cut into cubes of equal size 1/2 to 1 can of Dr. Pepper 1/2 cup brown sugar 1 (7 ounce) can chipotle chiles in adobo 1 teaspoon ground mustard, dry (heaping) 1 teaspoon garlic, minced or 1 teaspoon garlic powder 1 onion chopped black pepper to taste Remove Chilies from the can of adobo sauce. (You can use a small can of green chiles or salsa instead, if you can't find the chiles in adobo sauce) Rinse chilies and can with the coke to get all the sauce. You are using the sauce and not the chilies for this recipe. Discard Chilies or save for another recipe. Put all ingredients except pork in a measuring cup or bowl and stir until sugar is dissolved. Pour over pork in crock pot. Cook on low for 7-9 hours until it pulls apart easily. After cooking, shred with forks. You can also cook for an hour or so with the lid off, so that the juice reduces if you want. The onions should cook down and will "disappear" when you pull the pork or chicken apart.

Cornbread cake Never made it but it looks so dang delicious! 2 cups flour 1 1/2 cups yellow cornmeal 4 eggs 1 1/2 cups sugar 1/2 cup brown sugar, packed 1 cup oil 1 teaspoon vanilla One 15-ounce can whole kernel corn, undrained 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 3/4 teaspoon baking powder Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray. In a large bowl whisk together the flour and cornmeal. Set aside. To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, undrained corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible). Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

Here is a yummy Hot Fudge Sundae Cake recipe I am making on this cold snowy day in MA. Ingredients: 1. C. flour 3/4 C. white sugar 2. TBSP. cocoa powder 2.Tsp. Baking powder 1/4 teas. salt. 1/2C milk 2 TBSP. Wesson oil 1.Tsp. vanilla 1.C. chopped nuts 1.C. brown sugar. 1/4 C. cocoa 1 3/4 C. HOT tap water Pre heat oven to 350. In a 9x9 square pan stir together the flour,sugar, 2 TBS. cocoa, baking powder and salt. Then pour into that mix the milk,oil, and vanilla with a fork stir till smooth. Stir in the nuts, and spread evenly into pan. Sprinkle brown sugar and 1/4 cocoa..do not stir this. Pour the HOT water over all...do not mix. Place in oven and bake for 40 mins. let stand for 15 mins. Spoon into dessert dishes, top with ice cream and then pour some of the sauce over the ice cream... This is just like eating a Hot fudge Sundae... Delicious. This recipe goes back to 1977..that is when I first wrote it down. Excellent. june

I just made something very like this... used LeSeur early little peas, shoepeg corn, french cut green beans, pimiento, onion and celery. For the marinade, 2/3 cup vinegar, 3/4 cup sugar, 1/4 cup evoo...... Can't stop eating it.! Friend says one can use Splenda instead of sugar. Let it marinate overnight, then drain off the marinade about 30 minutes before serving.