Crumble Topping for Crisps and Other Desserts

 1 cup rolled oats (not quick oats)

8 tablespoons unsalted butter

1/2 cup flour

1/2 cup brown sugar

1/2 cup white sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

Add all ingredients to a food processor and pulse until mixture comes together.  This recipe makes enough crumble topping for a 9x13 pan.

Nut Bars

These nut bars are delish!

BASE LAYER:

1 1/2 cup flour

1/2 cup butter

3/4 cup brown sugar

1 tsp salt

Combine above ingredients and cut in the butter as you would for a pie dough.  Pat into greased 9x13 pan and bake at 350 degrees for 10 minutes.  Cool slightly.

TOP LAYER:

12 oz Butterscotch chips

1/2 cup light corn syrup

2 Tbsp butter

2 cups mixed nuts (coarsely chopped) (approximately one 15 oz can of nuts)

Melt butterscotch and butter together in microwave.  Stir in corn syrup and heat for about 15 seconds.  Pour over the base.  Sprinkle mixed nuts over the top and lightly pat in.  Bake another 10 minutes at 350 degrees.

Chicken Marsala

We tried this recipe at the cabin and everyone agreed it was a keeper.  The link is to the Chicken Marsala by Once Upon a Chef, only substitution was a yellow onion instead of a shallot.  We used Carlo Martinez Marsala Fine semi dry wine.  

https://www.onceuponachef.com/recipes/chicken-marsala.html#tabrecipe

Slow Cooker Chili

Another good slow cooker recipe from Natasha's Kitchen.

https://natashaskitchen.com/slow-cooker-chili-recipe/

Ingredients

• 2 lb lean Ground Beef, (90/10 or 93/7)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tsp cumin powder
• 1 1/2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt, or to taste
• 1/2 tsp black pepper
• 15 oz can black beans, drained and rinsed
• 30 oz kidney beans, two 15oz cans, drained and rinsed
• 30 oz diced tomatoes, with their juice
• 10 oz diced tomatoes and green chilis, with their juice
• 30 oz tomato sauce

Instructions

1. Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.

2. Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt and pepper. Cook another 30 seconds stirring constantly. Transfer to a 6 Qt slow cooker.

3. Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.

Cool Whip Ice Cream Sandwich Dessert

I haven't made this for awhile and don't remember how much of each ingredient is needed.  Just throwing out the general way to make this super easy frozen dessert.  

1.  Make pudding

2.  Layer the following ingredients in a 9x13 (or any size) pan:

Bottom layer - store bought ice cream sandwiches

Next - Cool whip mixed with any flavor pudding

Next - Second layer of ice cream sandwiches

Top layer - EITHER - Cool whip mixed with any flavor pudding OR plain Cool Whip

Decorate with toppings like chocolate sauce, sprinkles, crushed Oreos, chopped candy bars, etc.

Slow Cooker Chicken Cream Cheese Chili

This super easy slow cooker chili is a hit!  

The recipe is from the Natasha's Kitchen website.  She has lots of good recipes out there.

https://natashaskitchen.com/chicken-cream-cheese-chili/

Ingredients

For the chili, you will need:

• 2 chicken breasts, frozen or fresh
• 15 oz can black beans; drained and rinsed
• 15 oz can white beans, drained and rinsed
• 1 medium onion, finely chopped
• 12 oz bag of frozen corn
• 10 oz diced tomatoes with green chilies, un-drained
• 1 Tbsp chili powder
• 1 tsp cumin
• 0.4 oz ranch dressing mix packet
• 1/2 bunch of cilantro; chopped
• 1 cup chicken broth, I used Better than bouillon reduced sodium
• 8 oz cream cheese (regular or reduced fat)

Optional (but highly recommended) garnish:

• Mixed Mexican cheese, sour cream and chives

Instructions

Put everything into the slow cooker in the order that it's listed above:

1. Heat water and start the bouillon.
2. Place 2 chicken breasts in the bottom of the crock pot.
3. Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot.
4. Add finely chopped medium onion, undrained can of corn, undrained can of diced tomatoes with green chilies
5. Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1 cup chicken broth, and finally place your 8 oz package of cream cheese on top.
6. Cover and cook on low for 6 hours. After it's been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won't hurt anything to mix it at the end).
7. After the 6 hours, remove the chicken breasts into a medium bowl and shred with two forks. Chicken should be fall-apart tender. Place the chicken back into the slow cooker and stir to combine.
8. Serve over baked potatoes topped with cheese and sour cream. It's also great with tortilla chips or white rice.

Overnight French Toast

1 loaf King's Hawaiian Bread (cubed)

8-9 eggs

1 1/2 cup milk (2%)

1/4 cup maple syrup

6 tbsp melted butter

1 tsp vanilla

8 oz cream cheese (cut into small cubes)

cinnamon sugar

1 pint blueberries

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes.  Press bread into liquid to make sure it is saturated.  Sprinkle with cinnamon sugar.  

Cover and refrigerate overnight.

In morning, heat oven to 350 degrees and bake uncovered for 30-35 minutes.