Sweet Pork Salad with Cilantro Dressing

Sweet Pork Salad with Cilantro Dressing

2-4 lb pork roast
1 ½ Cups Coca Cola
Salt, Pepper, Garlic Seasoning Salt

Sauce:
1 Cup Coca Cola
1 Cup ketchup

Dressing:
1 jar Herdez Salsa Verde (mild tomatillo salsa, I get it at Walmart, any size)
Equal amount of prepared ranch dressing (Hidden Valley)
1 Bunch Cilantro

10 inch wheat or flour tortillas
Shredded green leaf lettuce
Black beans, I just used canned
Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired)
Diced tomatoes, cheese, guacamole….etc
Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)

1. Place roast in crockpot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crockpot, discard juices. Shred pork into bite size pieces and place back into pot on low.
2. Place Cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.
3. For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.
4. To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole. Cheese, guacamole and crispy tortilla strips not pictured, but really good in it!

Chicken Puffs

Chicken Puffs

Two cans refrigerated cresant rolls (8 count)

2 Shredded Chicken Breasts (I use 2 cans chicken about 14oz. total)

6 oz cream cheese

Garlic powder, salt, pepper to taste

Mix all of the ingredients together until the cheese is somewhat smooth over all chicken. Place a good size spoonful in each roll before rolling it up. (I sometimes wait to roll them up until I know how much mixture I have left to add/subtract from some rolls). Place on a cookie sheet and bake at 350 for 8-10 min. until rolls are golden brown. Yummy stuff!

Pumpkin Pancakes

2 eggs
½ cup canned pumpkin
2 Tbsp sugar
½ tsp cinnamon, nutmeg, and ginger
1 cup milk
1 ¾ cup Bisquick
¼ cup oil

Beat eggs in small mixing bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients. Pour batter onto medium hot greased griddle. Cook until puffed and bubbles begin to break. Turn and cook other side until golden brown. Serve with maple syrup and whipped cream.