Marni's chicken

Pat of butter and Olive oil in skillet. Sauté rosemary sprigs and whole cloves of garlic (to your taste), for 7-8 min on low heat. While that's going dredge in flour 4-5 boneless chicken breasts, remove herbs and garlic from pan, add 1-2 more pats of butter and sautee chicken breasts on med high heat until browned on both sides. Place in baking dish, pour brown butter sauce over chicken, add rosemary and garlic to top and cover with foil. Heat at 350-30-40 min. (You can cut it with a fork when done!)

Marni's cannelloni yumminess

½ tub Mascarpone cheese
½ tub Ricotta
½ c. cane sugar
2 Tbsp. vanilla

Place in food processor and puree for 20-30 seconds.
Fill cannelloni shells and sprinkle the ends with chocolate chips.

If you want chocolate filling, add ¼ c. cocoa powder and then puree it in the food processor.

Ms. Virginia's Overnight Rolls

¾ c. milk
½ c. shortening
⅓ c. sugar
1 pkg. yeast (2 ¼ tsp.)
¼ c. warm water
3 eggs, beaten
4 c. flour

Dissolve yeast in warm water.  Scald milk; add shortening and sugar.  Cool to lukewarm.  Add yeast mixture.  Measure flour and salt.  Add beaten eggs to milk mixture and then add the flour.  Stir and let sit in the refrigerator overnight.

Roll out ¼ at a time in 10-inch circles.  Cut into 10 wedges.  Roll up into butter horns (like croissants).  Let rise 2 hours.

Bake at 350 degrees (F) for 10-15 minutes.

The Thing I Eat Out of the Pan - aka: Chrissy's Custard

1 liter milk (4 c.)
4 eggs
300 g sugar (1 ½ c.)
50 g flour (¼ c.)
50 g vanilla pudding powder (¼ c.)

Heat the milk, stirring occasionally with spoon or whisk.  As milk is warming, whisk eggs, sugar, flour, and pudding powder in a separate bowl.  Once the milk starts to develop bubbles around the edge of the pot (around 180-190 degrees F), pour half of the milk into the bowl with the eggs and whisk.  Temper the eggs.  Once the eggs are tempered, pour the mixture in the bowl back into the pan with the milk.  Bring custard to a boil and stir while it thickens.  Be careful as the mixture is very hot.  Once the mixture has thickened, remove from heat.  Place a towel or lid on the pan and allow the pan to cool until you can easily touch the sides.  Transfer the mixture into a bowl and put a layer of saran wrap directly onto the mixture to prevent a crust from developing.  Place in fridge and allow to cool for several hours.  The longer it sits the better it tastes.  We like it best after 12 hours in the fridge but it usually doesn't last that long.

Cafe Rio Creamy Tomatillo Ranch

1 packet Ranch dressing mix
1 c. buttermilk
1 c. mayo
⅓ c. water
2 medium-sized tomatillos
½ c. packed cilantro
2 cloves garlic
1 jalapeno, seeded
juice of ½ lime

Add all of the ingredients to the blender and puree until smooth.  Chill for at least 2 hours prior to serving.

Cafe Rio Sweet Pork Barbacoa

Step 1:
3 lbs. pork butt or shoulder
1 c. cola
⅓ c. brown sugar

Step 2:
1 garlic clove, minced
½ c. chopped onion
½ tsp. chili powder
½ c. water
1 ¼ c. cola

Step 3:
1 c. cola
1 c. dark brown sugar
½ tsp. chili powder
1 4-ounce can diced green chilies
15 ounces medium red enchilada sauce

Step 1:
Place the pork in a large ziplock bag.  Add in the brown sugar and cola.  Mix around.  Place in fridge for at least an hour and up to overnight.

Step 2:
Add the pork to your slow cooker and discard the marinade.  To the slow cooker add in garlic, onion, chili powder, water, and cola.  Put the lid on and cook on high for 4 hours (or low for 8).  Remove the pork and shred it with two forks.  Discard the juices in the slow cooker.

Step 3:
Add the cola, sugar, chili powder, chilies, and enchilada sauce to your blender and blend until smooth.  Pour into the slow cooker and add back in the shredded meat.  Cook for an additional hour on low.

Cream Cheese Frosting

2 3-ounce packages cream cheese
½ c. softened butter
2 tsp. vanilla
4 ½ - 4 ¾ c. sifted powdered sugar

In a bowl beat together cream cheese, butter, and vanilla until light and fluffy.  Gradually add 2 c. powdered sugar, beating well.

Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.  Frost tops and sides of two 8- or 9-inch cake layers.  Cover cake and store in refrigerator.