MAHOGANY POUND CAKE

6 eggs

1 cup butter

8 ounces sour cream

2 ½ cups flour

½ cup unsweetened cocoa powder

¼ tsp baking soda

2 cups sugar

1 cup packed brown sugar

1 teaspoon vanilla

Mix eggs, butter, and sugar.  Grease fluted pan.  Mix flour, cocoa, and baking soda separately.  Preheat over to 325.   Combine to mixtures in a mixing bowl and beat for 10 minutes.  Pour in pan; bake for 85 – 90 minutes or until a toothpick comes out clean.  Cool. Remove from pan.  Sprinkle with powdered sugar or cover with caramel.

BUTTER BEER

Root Beer or Cream Soda

Butter

Coffee Cream

Butterscotch [chips, sauce or both!]

Pour the root beer/cream soda in a cup, and the butter & butterscotch into a small bowl. Put the bowl of butter and butterscotch in the microwave and melt it.  Then put the root beer in the microwave, but not for long because you want it to be moderately warm, or it isn't fizzy and good anymore!  Pour some melted butter and butterscotch in the root beer but not too much! Then pour some coffee cream in. Then stir it all up. It might take a few tries to make it to your liking!

STRAWBERRY PRETZEL SQUARES

2 cups finely crushed pretzels

½ cup sugar, divided

2/3 cup butter, melted

12 oz cream cheese softened

2 tablespoons milk

1 cup thawed cool whip

2 cups boiling water

1 package Strawberry Jell-O

1 ½ cups cold water

2 pints strawberries, sliced

Preheat over to 350 degrees.  Mix pretzels, ¼ cup sugar, and butter.  Press firmly into 13” x 9” baking pan.  Bake 10 minutes.  Cool.  Beat cream cheese, ½ cup sugar, and milk until smooth.  Gently stir in whipped topping.  Spread over crust.  Refrigerate.  Meanwhile, stir boiling water into Jell-O in a large bowl for at least 2 minutes until completely dissolved.  Stir in cold water.  Refrigerate for 1 ½ hours or until thickened.  [Spoon drawn through leaves a definite impression].  Stir in strawberries; spoon over cream cheese layer.  Refrigerate 3 hours or until firm.  Cut into 20 squares. 

STUFFED PORK TENDERLOIN & GLAZE

1 ½ cups bread crumbs, toasted

3 tablespoons butter, melted

¼ teaspoon cinnamon

1 pinch nutmeg

1 bunch Swiss chard, leafy part only

1 cup fresh or frozen peaches, sliced

2 pork tenderloins, each around 1 lb.

Salt and pepper

Combine bread crumbs with the cinnamon and nutmeg and toss with the butter.  Slice the chard into strips and add with the peaches to the bread crumbs.

Preheat the over to 350 degrees.  Trim any fat from the pork.  Make a lengthwise cut down the center of each tenderloin.  Place in plastic wrap and pound lightly working from the center out.  Season both sides with salt and pepper.  Spoon the stuffing into the meat and roll.  Tie with cotton string.  Place on baking sheet with seam down so it doesn’t open.  Roast, uncovered, for 50 minutes or until it registers at 165 degrees.  Remove from over and let sit for 5 minutes before slicing. 

GLAZE

1 ½ cups balsamic vinegar

¼ cup brown sugar

2 cups mixed berries

¼ cup sugar

Place in small sauce pan and simmer until it thickens.  Drizzle over sliced pork to serve

COCA COLA PORK

1/2 cup Coca-Cola (no diet)
1/2 cup Ketchup
One handful dark brown sugar
4-6 Thick Pork Cutlets or Chops

Rinse off meat well. Arrange meat in glass pan.  In a separate bowl mix together Coke and Ketchup. Pour Coke mixture evenly over pork. Sprinkle brown sugar over pork.  Cook at 375 degrees for 40-45 minutes or until the liquid has caramelized over pork.  The brown sugar along with the Coke and ketchup will caramelize in the pan during the baking process, creating its own BBQ sauce!

STUFFED HARDROLLS

1 ½ dozen hard rolls

2 lbs of hamburger

1 onion, chopped

4 stalks of celery, chopped

1 green pepper, diced

2 can mushrooms

1 can cheddar cheese soup

1 can cream mush soup

1 can cream celery soup

1 can olives, diced

2 tablespoons Worchester Sauce

Cook hamburger, onion, celery and pepper in a frying pan until brown.   Add mushrooms, soups, Worchester Sauce, and olives.  Cut tops off of rolls and tear bread out of middle.  Set aside for breadcrumbs or discard.  Scoop meat mixture into hard rolls, place top on and wrap in tinfoil.  Eat immediately.  These work great to freeze for later!