Loaded "Baked Potato" Soup

1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14-1/2 oz.) chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup Shredded Cheddar Cheese, divided
2 Tbsp. sliced green onions, divided
1/4 cup Sour Cream

PLACE cubed pototoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min. Crush potatoes with a potato masher.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.

The toppings really make this soup delicious.

BBQ Sauce

¼ cup dried onions
½ tsp. tabasco sauce
2 Tbls. worchestershire sauce
3 cups ketchup
½ cup Kraft Barbecue sauce
1 cup brown sugar
1 cup water

about 4 lbs. of meat

This is the best BBQ sauce. I love to use it for Sloppy Joes.

Café Rio Pork

Pork Loin or Pork Roast - cook in crock pot on low for 7-9 hours or until it pulls apart with fork.

1 ½ cans Coca-cola classic (do not use diet coke or a generic brand of coke)
1 cup sugar
1 7 oz can Chipotle Chilies in ADOBO sauce
(since you use the sauce, not the chilies, it is important that you get the chilies in adobo sauce)
1 tsp. dry ground mustard (heaping)
1 tsp. cumin (heaping)
1 tsp. minced garlic

1. Remove the chilies from the can of adobo sauce
2. Add all ingredients (except pork) in a blender. Rinse can of adobo sauce with coca-cola to get all the sauce out. Blend until well mixed.
3. Place pork in crock pot and pour sauce over it.

Dressing
1 envelope buttermilk ranch dressing
1 cup milk
1 cup mayonnaise
½ bunch cilantro
2 tomattillos
2 serano peppers with seeds removed

Blend all together in blender. Let sit to thicken.

Rice
1 cup rice
2 cups water
3 cubes chicken boullion
½ tsp dried onion
¼ bunch cilantro
1 TB oil

Cook rice in above moisture and then add juice of ½ lime and mix well.

Serve with any or all of the following: fresh limes, lettuce, chopped tomatoes, shredded cheese, black beans, and tortillas.

Blueberry and Nectarine Cobbler

Fruit: 6 ripe nectarines,
about 1 pound 2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan

Cobbler Top: 1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream

Position a rack in the middle of the oven and preheat to 375 degrees F.

For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.

For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.

Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.