Awesome Brownies

1 c. unsalted butter, melted & cooled
2 Tbs. vegetable oil
1 1/4 c. sugar
1 c. packed brown sugar
4 large eggs, at room temperature
1 Tbs. vanilla extract
3/4 tsp. salt
1 c. all purpose flour
1 c. unsweetened cocoa powder
1 c. roughly chopped chocolate chips

Preheat oven to 350.  Lightly grease a 8x12 baking pan and line with parchment paper.

Combine melted butter, oil, and sugars together in a medium sized bowl.  Whisk well to combine.  Add the eggs and vanilla; beat until lighter in color (another minute).  Sift together the flour, cocoa, and salt.  Gently fold the dry ingredients into the wet ingredients until just combined (do not over beat!)

Fold in 3/4 of the chocolate pieces.  Pour batter into prepared pan, smoothing out the top evenly.  Top with remaining chocolate pieces.  Bake for 25-30 minutes for just underdone brownies (fudgier texture) or until the center of the brownies no longer jiggles and is just set to the touch (toothpick will come out dirty).  OR 35-40 minutes if you like brownies more set and firm.

Brownies will continue baking and set in the hot pan out of the oven.  Allow to cool in pan for 15-20 minutes.  Carefully remove brownies from the pan and allow to cool to room temperature before slicing and serving.

You can use different size pans, you just need to adjust the cooking time up or down.

Note: Sharalen likes to bake these brownies on the top shelf of the oven...the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.

from Sharalen Benson

German Apple Pound Cake

Cake:

3 eggs
1 1/2 c. oil (vegetable or canola)
2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla

3 c. flour
3 large apples, cut up small 
1 c. nuts (optional)

Sauce:

1/2 c. butter
1/2 c. brown sugar
2 Tbs. milk

Preheat oven to 325.

In a stand mixer, beat eggs for 3 minutes.  Add oil and sugar, mix.  Add the cinnamon, salt, baking soda, and vanilla.  Mix, then add flour.  Gently fold in the apples and nuts if using.

Pour batter into a well greased bundt pan (or another tube pan) for about 1 hour 20 minutes.

Cool and remove from pan.

To make the sauce:

Heat sugar, butter, and milk in a saucepan.  Bring to a boil over medium-high heat and cook for 6-8 minutes, stirring constantly, until thick.  Pour over cake and serve.

from Heather Nethercott

Red Berry Pie Tone (from Kitchen Kneads)

 This is a homemade Danish Dessert.

2 c. water
1 pkg. powdered drink mix (like red kool aid, about 1 tsp.)
1 c. sugar
9-10 tsp. ultraset
1 tsp. lemon juice

Whisk water, drink mix, & sugar until dissolved.

Gradually add ultraist to desired thickness.

Stir in lemon juice.

If making pies: add fruit, pour into pie shells & chill.

Can store up to 2 weeks in the fridge.

Apple Cider Braised Pork Shoulder

3 lb. pork shoulder roast
salt & pepper
2 Tbs. olive oil
2-4 onions, sliced
2 tsp. minced garlic
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. paprika
2 c. apple cider 
2 c. chicken broth
2 bay leaves
2 granny smith apples, peeled, cored and cut into slices

optional- carrots and potatoes 

Preheat oven to 400.

Pat pork dry and season with salt and pepper.

Heat the oil in a large oven-safe dutch oven set over medium-high heat.  Add the pork and brown on all 4 sides, about 3-4 minutes per side.  Remove the pork from the pan and set aside.

Add onions to the pot.  Cook for about 4 minutes, stirring often, until soft.  Add the garlic.  Stir and cook for about 30 seconds.

Deglaze the pot by adding 1/4 c. chicken broth to the pan, stir and scrape up all the browned bits from the bottom of the pot.  Stir in the thyme, rosemary, and paprika.

Add the pork back to the pot.  Pour in the apple cider, remaining chicken broth, and bay leaves.  

Cover the pot and place in the hot oven.  Cook for 30 minutes.

Reduce the oven temperature to 350 and cook for 2 hours.  Add the apples, replace the lid, and continue to cook for 30 minutes.  OR reduce the oven to 250 and cook for 4-5 hours, then increase oven temperature to 350, add the apples, replace the lid and cook for 30-60 minutes.  The pork should be very tender.

Serve pork with the apples, onions, and sauce...it's also delicious over mashed potatoes.

NOTE:  You can add baby carrots and quartered potatoes the last hour of cooking as well.  If the sauce cooks down too much, you can add a little more broth and or apple cider...this only happens to me when I cook it for 4-5 hours.

Honey Lime Enchiladas

1/3 c. honey
1/4 c. lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 lb. chicken or pork, cooked and shredded
8 flour tortillas
1 lb. monterey jack cheese, shredded
2 c. green enchilada sauce
1/2 c. cream

Preheat oven to 350.

Mix the honey, lime juice, chili powder, and garlic powder together then toss with the shredded meat.  Let marinade for 30 minutes or up to a few hours in the refrigerator (if you have time, if not just keep going).

Spray a 9"x13" pan with cooking spray.  Pour 1/2 c. enchilada sauce in the bottom of the pan and spread it around.  Fill each tortilla with the chicken and a handful of shredded cheese (save some to sprinkle on top).  Roll up and place seam side down in pan.

Mix the remaining enchilada sauce with the cream (sometimes I'll add little more!) and pour over the enchiladas in the pan.  Top with remaining cheese.

Bake for 30 minutes or until brown and crispy on top.  Serve with cilantro lime rice, pico de gallo, guacamole, sour cream, and black beans.

Note: You could put the rice and black beans in the tortillas before baking if you like...you'll just need more tortillas and sauce or have leftover chicken!

Chocolate Protein Energy Bites

1 c. quick oats
1/2 c. shredded coconut
1/2 c. peanut butter
1/2 c. honey
1/4 c. chocolate protein powder
1 tsp. vanilla
1/2 c. mini chocolate chips

Combine all ingredients in a large bowl until mixed well.  Roll into 1" balls and serve.  Store in an airtight container in the refrigerator.