mexican brownies- food network recipe makeover

A great brownie!!!!

Ingredients
2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
Directions
Preheat the oven to 350 degrees. Grease pan.
Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined. I just mixed it all together in a mixing bowl.

Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan.

pork tacos recipe-food network remake

Ingredients
3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper

Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish
Directions
Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large slow cooker. then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

May menu

1st-grocery shopping
2nd- pork tacos
3rd- sloppy joes
4th- baked ziti
5th- chicken bacon sandwiches
6th- hamburger steak
7th- BBQ sandwiches
8th-spaghetti
9th- chicken fried steak
10th- chicken wraps
11th- tacos
12th- sausage wraps
13th- fly by the seat of your pants burrito
14th- chicken tortilla casserole
15th- hobo pockets
16th- frito pie
17th- leftovers
18th- beans
19th- bacon sandwiches
20th- nachos
21st- pizza
22nd- Brady's steak
23rd- ribs
24th- open
25th- open
26th- malboro mans's sandwich
27th- grilled chx
28th- open
29th- open
30th- open
31st- open

kids and cows

Will loves bullriding and every aspect of it. He can tell you their names, where they are from and what bull they are riding. So yesterday, he was practicing the dance, riding and leading.

Our new baby

This is our bottle fed calf BECCA, she is so much fun and will let the boys lead her for awhile. Brett more so than Will.

Prom 2010

Prom

My favorite baseball player

what a catch