POLKA DOT PICNIC CAKE

1-1/2 C chopped dates 

1 C boiling water 

1 tsp soda

(Mix water dates soda set aside)

Cream 3/4 C butter

1 C sugar

2 eggs 

1/2 tsp salt   1tsp vanilla 

2 C Flour

Add date mixture--bake in 8x11 cake pan sprayed with Pam--sprinkle top with chopped walnuts and chocolate chips bake 350* 30-35 min

SWEET PULLED PORK ENCHILADAS

For the Pulled Pork:

• 3 lb. Boneless Pork Shoulder Roast
• 16 oz. Root beer (non-diet), divided
• 1/4 cup water
• 1/2 tsp garlic salt
• 1/4 tsp black pepper
• 1 1/4 cup enchilada sauce 
• 4 oz. can diced green chiles
• 3/4 cup brown sugar
For the Enchiladas
• 2 cups enchilada sauce  , divided
• 8 to 10 corn & flour blended tortillas (or just corn)
• 3 to 4 cups shredded marbled cheddar cheese
Optional Toppings:
• Sour cream
• Diced Tomato
• Cilantro
• Diced Avocado

Instructions

1. Place the pork in your slow cooker and pour in 8 oz of root beer and 1/4 cup of water. Season the pork with garlic salt and pepper, then cover and let cook on LOW for 6 hours.
2. After 6 hours remove pork and shred with two forks. Drain any liquid from the crock pot and return pulled pork to the crock pot.
3. Combine the remaining root beer, 1 1/4 cup enchilada sauce, green chiles and brown sugar in a blender and blend until smooth. Pour over shredded pork and stir to combine. Cover and cook on LOW for an additional 2 hours.
To make Enchiladas:
4. Preheat oven to 375 degrees F.
5. Pour 1/2 cup of enchilada sauce on the bottom of a 9x13" casserole dish.
6. Place a generous 1/3 cup of pork on a tortilla and top with 1/4 cup of shredded cheese, then roll up. Place seam side down in the casserole dish. Repeat until the casserole dish is filled.
7. Pour the remaining enchilada sauce over the top of the tortillas and spread so the tortillas are coated. Top with the remaining shredded cheese.
8. Bake for 15 to 20 minutes or until the cheese is melted nicely in the center. Let cool for 5 minutes before serving. Enjoy!

via http://www.iwashyoudry.com/sweet-pulled-pork-enchiladas/?m

SLOW COOKER FRENCH DIP SANDWICHES

• SLOW COOKER FRENCH DIP SANDWICHES
• 
  
• 2 cans (10.5 ounces each) condensed French Onion Soup
• 1 can (10.5 ounces) Beef Consomme
• 3-4 pounds beef chuck roast
• 8 sandwich rolls
• 8 slices provolone cheese

1. Place the roast in a slow cooker. Pour the soup and consomme over the top.
2. Cover and cook on low for 8 hours or high for 4 hours.
3. Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.
5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
6. Serve immediately with the sauce on the side for dipping.

GARLIC-ROSEMARY MONKEY BREAD

12 oz fontina cheese, shredded (about 3 cups)
7 cloves garlic, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup (1 stick) unsalted butter, melted, plus more for Bundt pan
2 10-oz cans refrigerated buttermilk biscuits or crescent rolls
Olive oil and flaky salt, for serving

Preheat oven to 375 degrees.  Stir together cheese, garlic rosemary and parsley in a medium bowl.  Place melted butter in a separate bowl.  Cut each biscuit in half and roll each half into a ball.  Dip balls in butter, then transfer to cheese mixture, rolling to coat.  Transfer biscuits to a lightly greased Bundt pan, overlapping slightly.  Bake until golden brown, 23 to 25 minutes.  Let bread cool for 5 minutes before removing from pan.  Just before serving, drizzle with olive oil and top with flaky salt.

CREAMY CHICKEN & DUMPLINGS

1 1/4 pounds boneless, skinless chicken thighs

1 teaspoon coarse sea salt

1 teaspoon black pepper

2 tablespoons olive oil

4 tablespoons unsalted butter

1 sweet onion, diced

1/2 cup sliced carrots

1/3 cup sliced celery

4 garlic cloves, minced

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh thyme

1/4 cup all-purpose flour

6 cups low-sodium chicken stock

1/3 cup heavy cream

dumpling:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk

directions:

Season the chicken with salt and pepper. Heat a large pot over medium-high heat and add olive oil and 2 tablespoons of butter. Once sizzling, add the chicken to the skillet and cook it on both sides until deeply golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken and set aside to a bowl, shredding once cool. I actually throw it in the bowl of my mixer and shred it with the paddle attachment!

Reduce the heat to medium and add the other 2 tablespoons of butter. Add the onions, carrots, celery garlic, rosemary and thyme. Toss in another pinch of salt and pepper, stirring well. Cook until softened, about 5 minutes. 

While the vegetables cook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.

LUNCH LADY BROWNIES

1 cup of Butter (I use unsalted)
1/2 cup of Cocoa (I used unsweetened)
2 cups of All Purpose Flour
2 cups of Sugar
4 Eggs
4 teaspoons of Vanilla
1 cup of Chopped Nuts (optional)

Melt the butter in the microwave and put into mixing bowl, then add cocoa and mix together until smooth.

Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir!

Pour into greased, floured 9x13 baking pan*.

* An additional part of this recipe said that if you want to double the recipe, use a large baking sheet.

Additional Note * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.

Bake 20-25 minutes @350 F or until done. Check at it at 20 minutes. As per comments, some have had to cook as long as 35 minutes depending on oven and altitude.

Wait only about 10 minutes to frost brownies.
Frost them while they are warm (not hot).
This frosting it what makes these brownies so great in my opinion because these brownies are not very sweet on their own. The warm frosting sinks into brownies a little bit which is why you frost them while warm.


The Chocolate Icing Recipe:

To make while the brownies bake

1/4 cup of softened Butter
1/4 cup of Evaporated canned Milk (regular milk is fine)
1/4 cup of unsweetened Cocoa
3 cups of Powdered Sugar
Dash of Salt

Mix all together and frost as desired.

AMBER'S APPLESAUCE COOKIES

1 can applesauce
2 teaspoons baking soda
1 cup shortening
1 cup brown sugar
1 cup white sugar
4 eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon nutmeg
1/2 teaspoon cloves
2 teaspoons cinnamon

2 cups chocolate chips

Preheat oven to 350.  Mix baking soda and applesauce and set aside.  Cream shortening, sugar, eggs and vanilla.  Add applesauce mixture and dry ingredients.  Finally add chocolate chips.  Drop by spoonfuls onto baking sheet and bake.