Made this for potluck luncheon. So easy, so good! Pistachio bread First mixture: 1 package Yellow cake mix 1 small package pistachio pudding mix. Dry. 4 eggs 1/4 cup cooking oil 1/4 cup water 1 cup sour cream For alternate mixture: 1/2 cup sugar 2-3 tsps cinnamon, to taste 1/2 cup walnuts, chopped Mix the ingredients for the first mixture until creamy. Mixture will be quite thick. To make the alternate mixture, combine sugar with cinnamon and chopped walnuts. Grease or spray pans thoroughly. Fill pan about 1/3 full with the first mixture and then cover with the alternate mixture. Fill pan again to about 2/3rds full. Again cover with the alternate mixture. Press in a little so when it bakes, the sugar, cinnamon and nuts will not fall off. Bake at 350°F. Makes the following: 3- 4 X 8 pans- Bake 40-45 minutes 2- 5 X 10 pans - Bake 50-60 minutes ****mine baked in 40 minutes 4 small pans - Bake 30-35 minutes I just sprinkled the cinnamon and sugar on top, no nuts. Should have swirled it in the batter.

These are sooooooooooo good. I could eat every single one. Orange balls Ingredients: 12 ounces vanilla wafer cookies, crushed 1 cup confectioners' sugar 1/4 cup butter, room temperature 1/2 cup orange juice concentrate, thawed 1/2 teaspoon vanilla extract 1 cup chopped pecans sifted confectioners' sugar or coconut for coating Preparation: Combine cookie crumbs and 1 cup confectioners' sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls about the size of walnuts; shake in food storage bag with sifted confectioners' sugar or coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen. No coconut for me, prefer the conf sugar

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.

I think I got this in an email from somewhere, darn if I can remember where though! I made it with a peppered tenderloin and it was very good! My note for next time is to either make my own BBQ sauce, or buy a better one. All I had in the house was a cheap one and I only used a half of a bottle instead of the full 18 oz's. The BBQ sauce was too tart. Pulled Pork Ingredients a.. 1 (2 pound) pork tenderloin b.. 1 (12 fluid ounce) can or bottle root beer c.. 1 (18 ounce) bottle your favorite barbecue sauce d.. 8 hamburger buns, split and lightly toasted Directions 1.. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.