Dessert Crackers

50+ Saltine Crackers 1 cup sugar

2 sticks butter

1 (24 oz.) bag semi sweet chocolate chips

Directions:  Line the bottom of a cookie sheet with the saltine crackers.  Melt the 2 

sticks of butter in a pan, bringing just to a boil.  Add the cup of sugar and boil for 

about 4 minutes until it becomes light brown color and a sticky consistency.  This is 

the key step – make sure you boil long enough to get it to a caramel-like consistency.  

Pour onto the saltine crackers and bake at 375 degrees for 8-10 minutes.  Remove 

from oven.  Put the chocolate chips on top and let them melt for a few minutes.  Put 

in the refrigerator for about an hour, until they harden.  

Comment:  These are really easy and good.

Spicy Dr. Pepper Pulled Pork

3 onions, peeled, quartered

1 whole pork butt (pork shoulder roast)

Salt & Pepper

1 can chipotle chiles in adobe sauce

1 can green chiles sauce

2 cans Dr. Pepper (or 1 Dr. Pepper and 1 Coke)

4 T. brown sugar

Directions:  Preheat oven to 300 degrees.  Place quartered onions in the bottom of a 

dutch oven.  Place the pork butt on top of the onions (fat side up) and add salt and 

pepper to taste. Pour the chile sauces over the top.  Pour the soda over the chiles.  

Add the brown sugar to the liquid, stirring slightly to combine.  Cover the pot and 

cook for at least six hours.  When it is done, the roast will be dark and fork-tender.  

If the pork does not easily pull apart with forks, return to oven in 30-minute intervals 

until done.  Remove the roast from the pot and shred it completely. 

Skim the fat off the remaining liquid.  Return meat to pot.    

Comment:  This is so easy and so delicious!

Caramel Flan

Caramel:

1 1/3 cups sugar 1/3 cup water

Flan:

2 cups milk 4 eggs plus 1 yolk

1 cup sugar 2 tsp. vanilla

Directions:  Prepare caramel first.  Put sugar and water in a saucepan over 

moderately high heat until the syrup turns a nice golden brown; stirring constantly.  

Remove from heat and add ¼ cup hot water.

For flan, mix milk, eggs, sugar, and vanilla well with a whisk.  Line small individual, 

greased porcelain molds with the caramel.  Add the flan mixture.  Put molds into a 

brownie pan half-filled with water.  Bake at 350 degrees for about 20 minutes, until 

firm.  Remove and cool.  May be de-molded or eaten as is.

Comment:

Enchiladas

3 T. vegetable oil  

2 T. flour

1 tsp. garlic powder  

1 onion, chopped

1 small can green chilies  

5 T. chili powder

24 oz.  tomato paste  

2 cups water

1 pkg. tortillas  

16 oz. sharp cheddar

2 lb. browned hamburger  

Salsa

Sour cream

Directions:  To make sauce, combine onion, garlic and vegetable oil in a sauce pan 

and sauté until onion is soft.  Add flour and chili powder; blend.  Add tomato paste, 

green chilies, and water.  Simmer until thicken.

Brown hamburger.  Shred cheese.

To make enchiladas:  Grease baking pan.  Spread a few spoonfuls of sauce on 

bottom to ensure tortillas do not stick.  Place heaping spoonful of hamburger and 

handful of shredded cheese in middle of tortilla.  Add some sauce.  Roll up tortilla 

and place in pan.

When all tortillas are in the pan, pour remaining sauce over top.  Cover with 

aluminum foil.  Bake at 350 degrees for 30 minutes.  Remove foil and add remaining 

cheese.  Return to oven until cheese melts.  Serve with salsa and sour cream.

Comment:  Fantastic.  Add taco ships and Spanish rice and you’ve got a great meal.  

San substitute shredded chicken for hamburger.  I generally dice another onion and 

brown with the hamburger.

Hot Chocolate

1 12-ounce bag semisweet chocolate chips

1 cup heavy cream

¼ tsp. salt

2 T. vanilla 

Directions:  Microwave chocolate, cream and salt in a large bowl, stirring 

occasionally, until smooth, about 2 minutes.  Once melted smoothly, add vanilla and 

stir again.  Refrigerate until firm, about 2 hours.  Roll 3 tablespoons chilled chocolate 

mixture into 2-inch balls.  Individually wrap balls in plastic wrap and transfer to 

zipper-lock bag.  Refrigerate for 5 days or freeze for up to 2 months.

To make cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole 

or low-fat milk in a large mug.  Microwave or heat on stove until hot and smooth, 

stirring as needed.

Comment:  Excellent hot chocolate.  I love vanilla, so feel free to add a dash of vanilla to your cup.