[MFD's very own Red Shift]
my favorite is the guy fourth from the left
Barbeque Pork Pasta
Whenever it gets warm. . . I start getting hungry for this. . . totally springtime.
1 box penne or rotini, cooked (preferably whole grain)
2 cups barbecued, shredded pork
2 carrots, grated
handful of cilantro, chopped
1 cup shredded cheddar cheese
1 can Ro-Tel
1/2 onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
1 teaspoon cumin
salt and pepper to taste
1/2 cup beef broth
3 tablespoons oil
Saute onion, pepper and garlic in oil. Add pork, seasonings, and beef broth. Simmer. Add the remaining ingredients and serve.
(well, they aren't red. oh well. the cupcake liners are)
(How have I missed these all of my life?!)
Apparantly Paula Deen is to be credited with this fabulous idea:
2 9 x 13 brownie mixes, mixed according to package directions
3 Symphony Bars with Toffee and Almonds
Pour half of brownie batter in greased 9 x 13 pan. Place Symphony bars across the batter. Pour remaining batter over the chocolate bars and bake at 350 for 40 minutes. Cool or chill before cutting.
There is one left, sitting on top of the refrigerator.
Hopefully it stays there until Daniel gets home tomorrow.
[from Daniel and Cambria]
I love them.
(the roses, too.)