Crock Pot Peach Dessert

2 cans Grands Cinnamon Rolls, scissor-cut in fourths,  

Place cut rolls in bottom of crockpot.

1 can sliced peaches, with juice - Pour peaches and juice over cinnamon rolls.  (I think it would be better to cut sliced peaches in half, maybe even adding a second can of drained and cut peaches,)

3/4 cup heavy cream (or a little more) - Pour over ingredients in crockpot - Stir ingredients until nicely mixed and well coated.

In a separate bowl, whisk together:

1 stick butter, melted

1/2 tsp cinnamon 

 1/4 tsp salt 

 1 egg 

1 packet icing from rolls

1/2 cup brown sugar

Pour this mixture over ingredients in crockpot - DO NOT STIR.

Cover crockpot and cook on HIGH for 2 hours.

Melt 2nd packet of icing  - Pour over cooked mixture.

Serve with vanilla ice cream

KEY LIME PIE BARS

 Ingredients:

For the Crust

1 ½ cups graham cracker crumbs (about 11 full size crackers)

2 Tablespoons granulated sugar

⅓ cup unsalted butter, melted

For the Topping

6 ounce cream cheese (room temperature)

14 ounce can sweetened condensed milk

4 large egg yolks

1 Tablespoon key lime zest

½ cup key lime juice - juice of 4-5 limes (may use regular limes)

½ teaspoon vanilla extract

For the Garnish

Limes

Lime zest

Whipped Cream

Instructions:

Preheat oven to 325℉. Line a 9”x9” baking dish with parchment paper.

In a food processor, pulse graham crackers (about 11 full size crackers) to make 1 ½ cups.  Combine the graham cracker crumbs and the granulated sugar. Add the melted butter and stir until combined. 

Using your spoon or your hands, firmly press the mixture into a 9 x 9 baking dish.

Bake crust for 10 minutes. After baking, remove the baking dish from the oven and increase the temperature to 350℉.

In a large mixing bowl, beat cream cheese and sweetened condensed milk with a mixer until smooth.  Add egg yolks, one at a time, mixing well after each addition. Add lime zest, juice and vanilla extract. 

Pour filling over the hot crust and return to the oven to bake for an additional 15-20 minutes. The filling should jiggle slightly in the center when shaken. It should be firm to the touch, but should not be brown. It will continue to solidify as it cools. 

Cover and chill in the refrigerator for 4 hours or until ready to serve.

Garnish with lime slices, lime zest and whipped cream.

Cole Slaw

Begin 3 hours ahead - allow 1 hour for dressing to sit, and 2 hours for slaw to chill 

Ingredients:

1 cup mayonnaise

4 tsp white vinegar (may use apple cider vinegar)

¼ cup granulated sugar

¼ tsp dry mustard

¼ teaspoon kosher salt

!/8 tsp pepper

2 bags (14 ounce each) shredded cole slaw mix

**Make dressing ahead of time so the sugar has time to dissolve and flavors can come together.

Instructions:

In a large mixing bowl, whisk together the mayo, vinegar, sugar, dry mustard, and salt until smooth.

Add in shredded cole slaw mix and fold over with spatula until completely coated. 

Cover and refrigerate 2 hours, or overnight.

Great Recipe - Serve and enjoy!

Rosemary Chicken and Little Potatoes

 Serves 6

2 TBS olive oil

1 TBS paprika

1/12 tsp dried rosemary leaves

1 tsp sea salt grinder

1/2 tsp black pepper

1/2 tsp garlic powder

6 bone-in chicken thighs, skin removed

1 1/2 LBS small red potatoes, halved

Preheat oven to 425°

Mix together: oil, paprika, rosemary, salt, pepper, and garlic powder in a large bowl.

Add chicken and potatoes and toss to coat well.

Arrange chicken and potatoes in a single layer on a foil lined baking pan sprayed with cooking spray.

Bake for 35 - 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes every 10 minutes.

Crockpot French Onion Soup

 3 LBS yellow onions, peeled, cup in half, and thinly sliced

2 TBS butter, melted

2 TBS olive oil

2 1/2 tsp salt

1/2 tsp black pepper

2 sprigs fresh thyme

1/4 cup Balsamic vinegar

8 cups (2 - 32 oz cartons) beef broth

4 - 6 baguette slices, buttered and toasted (1 per bowl to be served)

1-1/3 - 2 cups grated gruyere cheese (about 1/3 cup per bowl being served)

Place sliced onions in a 5-quart or larger slow cooker, along with butter and olive oil, salt and pepper.

Cover the crockpot and cook on low overnight or 10 - 12 hours.  The onions should be dark golden brown and soft.

Add the beef broth, balsamic vinegar and fresh thyme.

Cover and continue cooking for 6 - 8 hours.

Season to taste with additional salt and pepper.

Preheat oven to 350°

In evenly portioned amounts, ladle the soup into oven-safe bowls and place bowls on a baking sheet to catch any spills.

Top each bowl with a toasted baguette slice and the shredded Gruyere cheese.

Bake for 20 - 30 minutes until cheese is completely melted.

Turn oven to broil and brown the tops for 2 - 3 minutes or until cheese is browned and bubbly.

Remove from oven and allow to cool for a few minutes before serving.

Easy Apple Pie Enchiladas

 1 (21 oz) can apple pie filling

1 tsp ground cinnamon

1/2 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup water

1 tsp vanilla

6 (8 inch) FLOUR tortillas

Spoon about 1 heaping quarter cup of pie filling down the center of each tortilla.

Sprinkle with cinnamon and roll up, tucking in edges (burrito style); place seam side down in baking dish sprayed with non-stick spray.

In a saucepan over medium heat, combine butter, granulated and brown sugars, and water.  Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.  Remove from heat and stir in vanilla.

Pour sauce over enchiladas and allow to stand for 45 minutes.**

**Do not rush the 45 min. resting time for the sauce on the enchiladas before baking.  This step helps to magically transform the flour tortillas into a delicious faux pastry dough!!

Bake in preheated 350° oven for 30 minutes, or until golden.

30 Minute Broccoli Cheddar Soup

1/2 stick (4 TBS) butter

1/2 medium onion, diced

2-3 cloves garlic, diced

4 TBS AP flour

2 cups chicken stock

1 tsp salt

1/2 tsp pepper

3 cups broccoli florets (or 1 large head, cut into small pieces)

1 large carrot - grated, julienned, or finely chopped

2 cups half & half - or whole milk, or cream

2 cups grated cheddar cheese (mild, medium, or sharp)

In a large pot, melt butter over medium-high heat.

Add onion and cook 3-4 minutes until softened.

Add garlic and saute for another minute.

Add flour and whisk for 1 - 2 minutes or until flour begins to turn golden.

Pour in chicken stock, broccoli, carrots, and seasoning.

Bring to a boil and simmer for 15 minutes or until broccoli and carrots are cooked through.

Stir in half & half and cheddar cheese, and simmer for another minute or so until soup is thickened and cheese is melted and smooth.

Taste and adjust seasoning if needed.

**May be served in a bread bowl.