I'm a few days late too but you should celebrate for at least one week any way. Happy birthday to our very own pioneer woman :-> And to think last night as I was dragging the ladder to the mango tree, I got such a kick out of the bunny eating a mango under my tree. I almost took a picture, he was so cute. LOL Hope you have a wonderful week Annie!

Barb, the only problem with mixing vegetables is that some cook longer than others. Softer vegetables, like zucchini and eggplant cook faster, but they'll be far overdone before radishes, turnips, carrots, etc, I like cabbage roasted but don't cut it too thin, a wedge roasts nicely and shreds turn charred quickly. Do expect everything on the sheet to taste vaguely like cabbage if you stir them all together, though. So, if you are going to add the turnips and radishes to softer vegetables, cook them a bit first. If you are going to do a mix of harder veggies, like turnips, radishes, rutabaga, carrots, potatoes, etc., then don't cook them first, just oil and season them and roast away! Annie

Sorry I'm so late, sooz, I was weeding the strawberries and moving baby chicks to their new/bigger home. Then I planted 100 asparagus crowns. It's spring you know. (grin) I've topped the brownies with chocolate chips, but not in an effort to keep them from sticking to the wrapping. Maybe the M&M's would work, if you put them on thickly enough, but I've not tried it and I'm not optimistic, as the ganache gets pretty soft and sticky at room temperature. I've also frozen brownies by themselves, but never frosted. I've also frozen the frosting for later use, so I'm only guessing that those components would be fine, although I think the ganache might separate or even bloom. I've used a 9x13, but I'm happier with a 9 inch pan, just because I like my brownies thick. The thinner brownies in the 9x13 can get especially crunchy in the corners, if they are overbaked at all. By the time you add the peanut butter layer and the frosting/ganache layer, it makes a reasonable sized brownie in the 9x13, but I still prefer the texture of the thicker brownie baked in a smaller pan. It must be in the air, I made a gluten free banana/chocolate brownies with peanut butter frosting today, as Amanda was here with Dave and the kids for dinner. They were pretty good, even gluten free! Have fun and good luck, I hope you have a great and successful bake sale. Annie

Sorry I'm late, but plllog is right. However you would do it in the oven, do that in the Nesco. It's basically an oven. I'd go for about 250-300F for probably 12 to 15 hours if you want pulled pork, I look for a temp of about 190F or more for that. I have a nice coffee rub that I got somewhere, I wish I remembered where, because I'd get more. Anyway, a rub is really nice for this. If you are using it for a different application and want to actually slice it, without it just disintegrating, then 350F for 6 - 8 hours, but I'd check it early and often for the temperature you're aiming for. One of those probe thermometers that you can insert, close the lid and then it tells you when the temp is reached would be nice, although I never use mine for some reason. And remember, every time you lift the lid you are releasing a LOT of the heat and slowing down the cooking. Happy Independence Day! Annie