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Creamy Lemon Squares June 17 2017

Ingredients:
For The Crust---
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup almond flour or ground nuts (any you prefer)
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
For The Filling---
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (around 5 medium limes)
2 tablespoons fresh lemon juice (around 1 medium lemon)

Instructions:
Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
To make the crust: Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest. Mix in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. 


Green Chile Chicken Enchilada Dip October 10 2016


Ingredients --
4 ounces low-fat cream cheese, room temperature
1 cup plain non-fat Greek yogurt
1/2 cup green enchilada sauce
7 ounce can diced green chiles
1/2 t. cumin
1/2 t. chili powder
1/2 t. kosher salt
3 cups cooked chicken, shredded
1/2 cup part skim mozzarella
1/2 cup Monterey jack cheese, divided
Directions --
In a large bowl whisk together the cream cheese, yogurt, enchilada sauce, green chiles and spices.
Fold in the shredded chicken, mozzarella, and 1/4 cup of the Monterey jack cheese.
Place all of the ingredients in the slow cooker and cook on low for 2 hours.
Remove the dip from the slow cooker and put it in an oven safe dish.
Top with the remaining cheese and stick it under the broiler until the cheese is lightly browned.
Serve with chips, crackers or vegetables.

Tortellini Soup October 03 2016


Your entire family will enjoy this yummy soup.
Ingredients --
1 tbsp. extra-virgin olive oil
1 yellow onion, chopped
1 lb. chicken sausage links
4 cloves garlic, minced
2 carrots, peeled and sliced
28 oz. can crushed tomatoes
4 c. low-sodium chicken broth
2 tsp. crushed red pepper flakes
kosher salt
Freshly ground black pepper
1 lb. refrigerated cheese tortellini (two 9-oz. packages)
15 oz. can white beans
5 oz. baby spinach
Grated Parmesan, for garnish

DIRECTIONS --
In a large pot over medium heat, heat oil. Add onion and cook until tender and golden, 6 minutes. Increase heat to medium-high and add chicken sausage. Cook until sausage is golden, 4 minutes more. Stir in garlic and carrot slices.
Add crushed tomatoes, chicken broth, and red pepper flakes and season with salt and pepper.
Bring to a rolling simmer and add tortellini. Simmer 15 minutes.
Stir in white beans and spinach and cook until wilted, 2 minutes.
Garnish with Parmesan and serve.

Apple Cider Moscow Mule September 22 2016


It's just what you need to welcome Fall and cooler temperatures.
Ingredients --
2 ounces of vodka (or gin)
5 ounces of ginger beer
2 ounces of apple cider
splash of lime juice
ground cinnamon
apple slices (for garnish)
cinnamon sticks (for garnish)
1 Solid Copper Mug w/ice
Directions --
Squeeze the lime into the solid copper mug
Fill mug with ice and pour 2 oz vodka (or gin) over ice
Pour 5 oz ginger beer
Pour 2 oz apple cider
Sprinkle cinnamon over ice
Stir and Enjoy!
For garnish, add an apple slice and a cinnamon stick.

Enchilada Chili August 29 2016


 Get out the crockpot and whip up a batch of this yummy chili.
Ingredients --
1 can (10 ounces) red enchilada sauce
1 can (14.5 ounces) petite diced tomatoes with green chilis...
1 can (15 ounces) chili beans in mild chili sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1-1/2 pounds (2-3 large breasts) boneless skinless chicken breasts
2 cups chicken stock (or chicken broth)
1 package (8 ounces) cream cheese, softened
1/2 teaspoon ground cumin
3/4 teaspoon paprika
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 1/2 tablespoon chili powder
Directions --
Add all ingredients to crock pot. Cook on low for 5-8 hours. When finished, shred chicken, and then add cream cheese to crockpot. Cook until cream cheese is melted. Serve and enjoy.
Optional toppings -- cheddar cheese, avocado slices, sour cream, salsa, chopped onions, chopped green onions, lime slices, fresh cilantro, etc.
Serve with a side of cornbread or tortilla chips.

Halloween S'mores August 29 2016


 This is a cute idea for Halloween party favors.

Fresh Corn Salad July 20 2016


This is a favorite summer salad using fresh corn, tomatoes, basil and avocado. Simple to make and great picnic or barbecue fare. Enjoy the best of summer.
Ingredients --
1 Avocado, diced
1 cup Basil, sliced into strips
2 cups Cherry tomatoes, halved
2 ears Corn, fresh from the cobb
1/2 Cucumber, diced
1/2 red onion, diced
1 lime, squeeze juice over avocado and salad
1 Black pepper, Freshly ground
Salt to taste
Directions --
Toss and refrigerate for one hour prior to serving.

Firework Hot Dogs July 01 2016


 Your children will love this recipe for the Fourth of July.
Ingredients --
1 package crescent roll dough
6 kosher beef hot dogs...
1 tablespoon dijon mustard
3 tablespoons cheddar cheese, shredded
1 tablespoon melted butter
Sesame seeds, for topping
3 slices string cheese, for fireworks garnish
Directions --
Preheat oven to 350˚F and line baking sheet with parchment. Thread hot dogs onto wooden skewers. Roll out crescent roll dough on floured surface with a wooden rolling pin. Spread 1 tablespoon mustard on dough, and then sprinkle with cheese.
Cut dough into strips, then wrap around hot dogs in a spiral pattern. Brush dough with melted butter, and top with sesame seeds. Bake for about 17 minutes, or until dough is golden brown and cooked through.

Stars and Stripes Berry Pie June 27 2016


 Ingredients --
Pie dough, enough for 2 crusts
4­½ cups fresh strawberries, hulled and sliced
1­½ cups fresh blueberries...
½ cup granulated sugar
⅓ cup cornstarch
½ teaspoon almond extract, divided
1 large egg, beaten
Sprinkling sugar
Directions --
Preheat the oven to 425 degrees
On a lightly-floured surface, roll out the dough for one of the pie crusts into a 12-inch, ⅛-­inch-thick circle. Fold into quarters and place into an ungreased 9-­inch pie dish. Unfold and press against the bottom and sides of the dish. Trim excess dough to ½ ­inch from the edge of the pie plate. Set aside.
In a small bowl, combine the granulated sugar and the cornstarch until well-mixed.
Take ¼ cup of the sugar mixture and ¼ teaspoon of almond extract, and add to a small bowl with the blueberries. Toss to coat.
Add the remaining sugar mixture and ¼ teaspoon of almond extract to a medium bowl with the strawberries. Toss to coat.
Fold a piece of aluminum foil in half several times to create a 2-­inch-wide strip. Fold the ends in so that the strip fits inside the pie dish, and place into the dish, dividing the crust into ⅓ and ⅔ sections. Press gently into the dough.
With your hand on one side of the foil, gently pour the blueberries into the ⅓ section. Pour the strawberries into the remaining ⅔ section. Gently level out the fruit and carefully remove the foil.
On a lightly-floured surface, roll out the remaining pie crust into an 11-­inch circle.
Cut 5 ¾-inch wavy strips of dough to make the stripes of the flag. Place the strips over the strawberry portion of the pie, leaving space in between each and trimming as needed. Fold the bottom crust over the edge of the strips and crimp the edges with a fork.
Using a 2-inch star cookie cutter, cut 7 to 8 stars from the remaining dough. Arrange the stars over the blueberry portion of the pie.
Brush the pie with the beaten egg wash and sprinkle generously with sugar. Cover the edge of the crust with a crust shield or a 2-­inch strip of aluminum foil.
Bake for 25 minutes, and then remove the foil/crust shield. Reduce the heat to 375 degrees and continue to bake for 60 minutes, until the crust is golden brown and the filling is bubbling.
Cool the pie for 1 hour before serving.

Roasted Veggie Salad June 26 2016


 This salad was absolutely fabulous. I made it with grilled chicken, but that was not necessary. It's hearty enough to stand alone or serve with any grilled meat.
INGREDIENTS --
1 red bell pepper, roughly chopped
1 lb butternut squash...
1 lb Brussels sprouts, hulled and halved
2 tsp dried oregano
1 tsp salt
1 tsp black pepper
3 Tbsp. olive oil
4 oz mixed greens
Avocado Dressing --
1 avocado
1 small garlic clove
Juice of 1 lime
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
PREPARATION --
1. Preheat oven to 400°F/200°C
2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
5. To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
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Key Lime Cupcakes June 14 2016


Ingredients:
3/4 cup butter, softened, divided
1 1/2 cups granulated sugar, divided
1 tablespoon grated lime peel
2 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream, divided
1/4 cup plus 2 tablespoons key lime juice, divided
1/4 cup plus 1 tablespoon milk, divided
4 cups powdered sugar
1/2 teaspoon vanilla extract
Directions:
Heat the oven to 350 degrees. Line 18 regular size muffin cups with paper liners or spray with cooking spray. In a large bowl, beat 1/2 cup of the butter and 1 1/4 cups of the sugar with electric mixer on medium speed until creamy. Add the lime peel and eggs. Beat the batter until smooth and creamy, scraping the sides of the bowl if necessary. Add the flour, baking powder, baking soda and salt. Beat on low speed until moistened. Add 3/4 cup of the sour cream, 1/4 cup of the lime juice and 1/4 cup of the milk. Beat on low speed until mixed. Beat on medium speed until smooth and creamy. Spoon the batter evenly in the muffin cups, filling about 3/4 full. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove the cupcakes from the pans to a cooling rack. Meanwhile, in a small saucepan, heat remaining 1/4 cup granulated sugar and 2 tablespoons lime juice over medium heat until the sugar is dissolved. Spoon the glaze over the warm cupcakes. Cool completely (about 30 minutes). In a large bowl, beat the remaining 1/4 cup butter, 1/4 cup sour cream, 1 tablespoon milk, powdered sugar, and vanilla extract with electric mixer on low speed until moistened. Beat on medium speed until smooth and creamy. Frost the cooled cupcakes.

Coffee Cake June 13 2016


 Cake:
1/3 cup butter, room temperature
3/4 cup granulated sugar
2 eggs ...
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Streusel Topping:
1 1/2 cups brown sugar, firmly packed
1/2 cup all purpose flour
1/2 cup granulated sugar
2 teaspoon ground cinnamon
1/4 cup butter, melted
Instructions:
1. Blend sugar and butter in mixing bowl. Add eggs and extract. Stir in flour, baking powder, salt and milk. Pour half of the batter into a greased 9x9 baking pan.
2. In second bowl mix streusel topping ingredients . Pour half the streusel mixture on the cake batter in the pan. Top with remaining cake batter and then top that with the remaining streusel. Bake on 350° for 45 minutes or until toothpick comes out clean. Allow to cool on wire rack 5 minutes.

Roasted Pepper Salad June 05 2016


 Ingredients --
4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar...
1 small garlic clove, minced
3 tablespoons chopped fresh basil, divided
1/2 teaspoon dried oregano
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons pine nuts
2 ounces (a scant 1/2 cup) crumbled Feta
1/3 cup pitted kalamata olives
Directions --
Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until lukewarm.
Peel the skin from the peppers (do not rinse under water) and cut into 3/4-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process.
Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.

Tex-Mex Chopped Chicken Salad June 01 2016


 This is a great recipe for any leftover chicken from your weekend BBQ or rotisserie chicken works well, too.
Ingredients --
3 cups cooked chicken, shredded
1 head romaine lettuce, washed and cut into bite-sized pieces...
1 red bell pepper, diced
1 green bell pepper, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained or 1 cup corn off the cobb
2 tomatoes, diced
2 tablespoons red onion, diced
2 avocados, diced
¼ cup fresh cilantro, chopped (or 1 teaspoon dried cilantro)
1 cup crushed tortilla chips
Taco Ranch Dressing --
½ cup light mayo
1 (6 oz) container plain Greek yogurt (I used Chobani)
1 tablespoon ranch seasoning mix
1 tablespoon taco seasoning
Instructions --
In a large bowl, mix together all the salad ingredients, minus the tortilla chips.
In a small bowl, mix together salad dressing ingredients. Pour salad dressing over the salad, as much or as little as you like (depending on what you prefer). Top with chips and serve.

Sweet Potato Carbonara May 18 2016


Ingredients --
2 pounds sweet potatoes, peeled
3 large eggs, beaten
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil
3 strips center-cut bacon, chopped
1 8-ounce package sliced mushrooms
2 cloves garlic, minced
1 5-ounce package baby spinach
Preparation --
1. Put a large pot of water on to boil.
2. Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of “noodles.”
3. Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 2-3 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
4. Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6-8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1-2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.

Comforting Chicken & Noodles in a Crock Pot May 04 2016


 2 cans of cream of chicken soup
2 cans of chicken broth (15oz each)
1 stick of butter or margarine...
1 lb chicken breasts (fresh or frozen)
1 package of frozen egg noodles (24 oz)

Slow Cooker Sausage and Bean Soup April 22 2016


 Ingredients --
1 tablespoon olive oil
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
3 cloves garlic, minced...
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 (15-ounce) cans Great Northern beans, drained and rinsed
1/2 teaspoon dried oregano
2 bay leaves
4 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
3 cups baby spinach
Directions --
Heat olive oil in a large skillet over medium-high heat. Add sausage, and cook, stirring frequently until lightly browned for about 3-4 minutes.
Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
Serve immediately.

Slow Cooker Lasagna April 21 2016


 This recipe may be a game changer.
Ingredients --
1 medium onion, chopped (1/2 cup)
2 cans (15 ounces each) Italian-style tomato sauce...
2 teaspoons dried basil leaves
1/2 teaspoon salt
3 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese(optional)
15 “no cook” lasagna noodles
Directions --
1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occassionally until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. 3. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Slow Cooker Chicken Enchilada Quinoa April 19 2016


 Ingredients --
1 pound ground chicken
1 1/2 cups uncooked quinoa, rinsed
1 can (15-ounce) black beans, drained and rinsed...
1 cup frozen corn
1 can (15-ounce) diced fire roasted tomatoes
2 cloves garlic, minced
1 medium onion, chopped
1 or 2 jalapeno peppers, finely chopped
1 cup water
1 can (10-ounces) enchilada sauce
2 tablespoons Mexican chili powder
1 tablespoon cumin
2 teaspoons ground coriander
1 cup shredded Mexican blend cheese
3 green onions, chopped
1/4 cup fresh cilantro, chopped
1 avocado, diced
Instructions --
1. In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
2. Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
3. Remove the lid and stir everything again. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt. Top with the chopped green onions, avocado and cilantro.

Crock Pot Chicken Salsa Verde April 19 2016


 Ingredients --
6 boneless skinless chicken breasts
salt and fresh ground pepper, to taste
1 jar (16-ounces) Salsa Verde ...
1 can (14.5-ounces) chopped tomatoes
½ tablespoon (or to taste) ground cumin
½ tablespoon (or to taste) chili powder
1 onion, diced, for garnish
chopped parsley or cilantro, for garnish
1 avocado, diced, for garnish
Directions --
Lightly spray the crock with cooking spray.
Season chicken breasts with salt and pepper and place chicken in the crock pot.
Add salsa verde, chopped tomatoes, cumin, and chili powder; stir well to combine.
Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW.
Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.
Stir the shredded chicken back into the crock pot.
Taste for seasonings and adjust accordingly.
Top with diced onions, fresh parsley or cilantro and avocado.
Serve with flour or corn tortillas.

German Chocolate Cake Cookies April 19 2016

Ingredients:
Chocolate Cookie
2 sticks butter, softened...
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
Pinch salt
German Chocolate Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla
1 1/3 cup sweetened shredded coconut
1 cup chopped pecans
Optional: ¼ cup chocolate candy coating, melted for drizzle

Directions:
Chocolate Cookie -
Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
German Chocolate Frosting -
Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.
Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my time for 11 minutes and 30 seconds, this seems to work every time.
Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
Spread frosting over the tops of cooled cookies.


Slow Cooker Chicken Marsala April 14 2016


If you like garlicky, mushroom awesomeness, this is the recipe for you.
Ingredients --
4 boneless skinless chicken breasts
salt and pepper to taste (I used about ½ teaspoon of each)
2 teaspoons minced garlic
1 cup sliced mushrooms
1 cup sweet marsala cooking wine (may substitute chicken broth in a pinch)
½ cup water
¼ cup cornstarch
fresh parsley, roughly chopped
Directions --
1. Lightly grease your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
2. Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
3. Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch until dissolved, and then pour into slow cooker and stir.
4. Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

Salted Carmel Butter Nut Bars April 13 2016


 Ingredients --
2 cups butter, softened
1 cup white sugar
1½ cups powdered sugar...
1 Tbsp vanilla
4 cups flour
1 - 14 oz bag caramels, unwrapped
⅓ cup whipping cream
½ tsp vanilla
1 Tbsp coarse sea salt
1 cup nuts, coarsely chopped
Directions --
Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
In a large mixing bowl cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough.
Press half of the dough in the bottom of a 9x13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes.
Remove the pan from the oven and melt the caramels, heavy cream and ½ tsp vanilla in the microwave for 1 minute. Stir together until smooth. Pour evenly over the hot crust. Lightly sprinkle the coarse sea salt and nuts over the crust.
Take the remaining dough out of the refrigerator and crumble over the top of the caramel. Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm. Let them cool completely before cutting.

Slow Cooker Lemon Chicken April 11 2016


Ingredients --
1.5- 2lbs Boneless Skinless Chicken Breasts
½ lb. fresh green beans, trimmed (about 2.5 cups)
1.25 lb. diced red potatoes (about 4 cups)
⅓ cup FRESH lemon juice
¼ cup olive oil
1 tsp. dried oregano
1 tsp. salt
¼ tsp. pepper
¼ tsp. onion powder
2 garlic cloves, minced
Directions --
1. Start by placing the chicken in a 6-quart slow cooker, in the center. Next, add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side.
2. In a medium-sized bowl, whisk together the fresh lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves.
3. Pour this mixture evenly over the chicken, green beans and potatoes.
4. Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time.
Note- Use fresh lemons and not lemon juice out of a bottle.