Apple BBQ Shredded Pork

Apple BBQ Sauce Shredded Pork – Lindsey Esplin

1 pork loin (around 3 pounds for use of all the sauce, you could also use any type of pork roast)

Sauce:
1 cup applesauce
1/2 cup ketchup
2 cups brown sugar 
6 tablespoons lemon juice
1/2 teaspoon ground black pepper 
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon

Place pork loin in crock pot and cook on low for 8 hrs.  Remove from crock pot and shred. Remove any juice or fat let in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.

To prepare sauce:
In a medium saucepan over medium heat, mix applesauce, ketchup, brown
sugar, lemon juice, salt, ground black pepper, paprika, garlic powder
and cinnamon. Stirring frequently, bring mixture to a boil. Remove
from heat and use to baste the meat.

Christmas Cinnamon Cake

1 box yellow cake mix
3/4 cup oil
4 eggs
3/4 cup water
1 box vanilla instant pudding

Beat cake mix, oil, eggs, and water for 10 minutes.

Add pudding and beat about 10 min or more.

Set oven 300 grease and flour 9x13 pan

Mix 1 cup of sugar and one Tbsp of cinnamon for glaze and sprinkle 1/3 cup on bottom of pan.

Pour 1/2 cake mixture, then 1/3 cup of cinnamon sugar

Pour the rest of the cake mix and top with cinnamon sugar

Bake for 1 hour

Honey Lime Chicken Enchiladas

 prep time:

10 MINS

cook time:

30 MINS

total time:

40 MINS

These Honey Lime Chicken Enchiladas are my go-to easy Mexican dinner for company that is also freezer friendly. If you like a sweet/savory combo, you'll love these Honey Lime Chicken Enchiladas.

INGREDIENTS

• 1/3 cup honey
• 1/4 cup lime juice
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 2 pounds chicken, cooked and shredded (about 3-4 cups, rotisserie chicken works well here)
• 8-10 soft taco size flour tortillas
• 4 cups shredded Monterey jack or cheddar cheese
• 2 cups green enchilada sauce
• 1 cup heavy cream

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Mix the honey, lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag or up to 8 hours.
3. Spray a 9X13 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom, about a 1/2 cup. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
4. Mix the remaining enchilada sauce with the cream and any leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas.
5. Bake at 350 degrees for 25-30 minutes until brown and crispy on top. Add the reserved 1 cup of cheese on top for the last 5 minutes of baking.  I serve mine with sour cream, pico de gallo, cilantro lime rice, and black beans.