Crock Pot Balsamic Chicken

No-Bake Chewy Cookies and Cream Bars

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

1 tsp vanilla

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes, stir in vanilla.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

Makes 9 large bars

Nutella Cheesecake (no bake)

No Bake Nutella Cheesecake

Yield: 8 people

 

Prep Time: 20 minutes

 

Cook Time: Minimum 4 hours Chill Time

ingredients:

9 oz (250g) graham cracker
7 tbsp (100g) salted butter, melted
1 tsp vanilla extract
18 oz (500g) of cream cheese, room temp
3.5 oz (100g) powdered sugar
½ cup heavy cream
1 - 13 oz (371g) jar of Nutella
Optional 6 pieces of Ferro Rocher Chocolates

directions:

In a food processor pulsate the crackers until nice and crumbly, add the melted butter and give a few pulses until mixed thoroughly.

Put the crust mix into a springform cake tin (I used 8”) and press firmly to create an even layer. Chill in the fridge while preparing the cheesecake mixture.

Beat the cream cheese, with the powdered sugar and vanilla extract in a bowl until it forms a smooth mixture with no lumps.

Beat in the jar of Nutella until mixture is combined.

Beat in the ½ cup cream until mixture looks shiny and mousse-like.

Dollop mixture onto graham crust and smooth the surface.

Just before refrigerating the cheesecake add some topping if you wish, I crumbled some Ferro Rocher Chocolates and sprinkled on top for some décor.

Chill in the fridge for a 4 hours or, preferably, overnight.

Adapted from: Chocolate Suze

Garlic, Ginger Beef Roast (Soooo Good! The best)

3lb Beef Roast (I used a sirloin roast, I found at Costco)
bacon grease (just make bacon for breakfast, and leave the grease in the pan, to brown roast)
1/2 tsp. pepper
2 tsp crushed garlic
1 tsp. ginger
1/2 c. Braggs amino acids
1/2 c.  Beef Broth

I browned the roast in the bacon drippings, while sprinkling with pepper.  I put in the crockpot, then rubbed with garlic, and sprinkled on ginger.  Poured Braggs and Beef Broth on, and cooked on low for 8 hours, cut up, then threw back in to soak in the juices for 20-30 minutes while preparing the rest of dinner.
I steamed some green beans, and tossed with a little butter and salt, and cut up some fresh pineapple, and made some rice.  This dinner was a hit with everyone.  Everyone was begging for more, and there were no leftovers.  : )  I don't like meat much, but I loved this meat, I ate way more meat then I usually do.

Brown Sugar Pork Roast

2 T olive oil (or leftover bacon drippings)
4 lb boneless pork shoulder roast
1 tsp salt; 1 tsp pepper
1/2 tsp. garlic powder
1/2 c. yellow mustard
2 T brown sugar
2 c. chopped onion
1 c. chicken broth
chopped red potatoes
baby carrots

Heat oil in a large skillet, or make bacon for breakfast and use drippings instead of the oil. (it was delicious).  Sprinkle pork with salt and pepper, add to skillet, and cook 8 minutes or until browned on all sides.  Trasfer pork to slow cooker.  Combine garlic powder, mustard, and brown sugar; spread  mixture over pork.  Add onion, potatoes, carrots and broth to slow cooker.  Cover and cook on low 8-9 hours until pork is very tender.

Teriyaki Roasted Chicken and Napa Cabbage Salad

Chicken:
2 (3½-lb) whole chickens
½ cup Braggs amino acids
½ cup raw honey
¼ cup fresh orange juice
2 tablespoons sesame oil
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
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Salad:
1 head Napa cabbage, thinly sliced
1 cup chopped green onion
2 tablespoons sesame seeds
¼ cup extra virgin olive oil
2 tablespoons sesame oil
4 tablespoons rice wine vinegar
½ teaspoon garlic salt
½ teaspoon pepper
2.5 oz package sliced almonds

Chicken:
Place chicken in large zip-top plastic freezer
bags. Whisk together coconut aminos, honey,
juice, oil, garlic, salt and pepper; pour half of
mixture over chicken. Seal bags and chill 8
hours. Place a foil-lined roasting pan in oven;
preheat oven and pan to 450 degrees. Remove
chicken from marinade, discarding marinade;
tie up chicken legs with butcher's twine. Place
chickens side by side, breast side up, in heated
roasting pan; roast 50 minutes or until a
thermometer inserted into meaty part of thigh
registers 170 degrees. Brush with reserved
marinade during last 5 minutes.
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Salad:
Combine cabbage, onion and sesame seeds in
a bowl. Whisk to together olive oil, sesame oil,
rice wine vinegar, garlic salt and pepper. Pour
dressing over cabbage mixture; toss to coat.
Cover and chill 1 hour. Stir in almonds.

Garlic Honey Broiled Lamb chops

12 (3-oz) lamb or pork loin chops, trimmed
3 cloves garlic, minced
¼ cup raw honey
2 tablespoons chopped fresh rosemary
1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon pepper

Place chops in a zip-top plastic freezer bag.
Combine garlic, honey, rosemary, juice, salt
and pepper. Pour over chops. Seal bag and
chill 2 hours, turning once. Preheat broiler.
Arrange chops in a single layer on a broiler pan;
broil 4 minutes per side or to desired degree of
doneness.
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