Cafe Rio Pork

1 pork roast
1 1/2 cans Coca-Cola Classic (3 cups)
1 cup sugar (I used 1/2 cup still good)
1 (7 oz) can chipotle chilies in adodo sauce (must be in adodo sauce)
1 heaping tsp. dry ground mustard
1 heaping tsp. cumin
1 tsp. minced garlic (I used fresh)

Place pork in crock pot and cook on LOW for 4 to 5 hours or until the pork pulls apart with a fork. Drain the pork. Drain the adodo sauce from the chilies, rinsing the can with some Coca-Cola to get all the adodo sauce. Mix the remaining ingredients together with the adodo sauce pour over pork in the crock. Continue to cook on LOW 3 to 4 more hours.

Variation: Dice 1/2 chipotle chilies, mix with ingredients add to mixture to pour over pork.

Yummy Cocomut Cookies

1 1/2 cups butter
2 cups sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg
3 1/4/ cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3 -4 cups sweetened flaked dried coconut

In a large bowl with the mixer on medium beat butter, sugar, vanilla and almond extract until smooth. Beat in egg until well blended.

In a medium bowl mix flour, baking powder and salt. Add to butter mixture and beat on low speed for about 5 minutes until well blended. Should be a smooth homogeneous mass. Add coconut blend well.

Use a well greased cookie sheet place balls (approximately 1inch) of blend. cook at 350 for 15 minutes. Let cook on cookie sheet for 5 minutes then remove to rack.

Variations:
Add 1 Tablespoon orange zest and 1 1/2 cups dried cranberries

White Chocolate Chip Cookies

1 Cup butter softened
1 1/2 cups sugar
1 cup brown sugar, packed
2 eggs
1 1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
2 cups (11oz bag) white chocolate chips
1 1/2 cup Macadamia nuts, chopped - optional

Preheat oven to 350. Cream butter and sugars until fluffy. Add vanilla and eggs, one at a time, and beat well. Blend in flour, baking soda and salt. Stir in chocolate chips and nuts. Drop by teaspoons onto ungreased cookie sheets. Bake for 10-12 minutes.

Almond Joy Candy

These are better than the ones you can purchase. And they are hard to stop eating until they are gone.

1 1/2 Cups butter
1 (14oz.) can sweetened condensed milk
2 tea vanilla extract
1 Lb. (5 1/3 Cups) sweetened shredded coconut
2 Cups chopped almonds
2 Cups (12oz.) milk or semisweet chocolate chips
1 Tablespoon vegetable shortening

Line a 13X9X2 inch baking pan/dish with lightly buttered waxed paper or foil. Set aside. Melt butter in a large saucepan, add milk and vanilla, mixing well. Stir in coconut and almonds and mix well. Press into prepared pan and refrigerate until firm. Invert pan, peel off paper and cut candy into small squares. Melt chocolate and shortening in a double boiler over simmering water; dip candy pieces in chocolate. Place on wax paper lined pan. Let cool at room temperature. Store tightly covered at room temperature.

If using dipping chocolate use in place of chocolate and shortening.