Bailey's Pistachio Fudge

1 14 oz can sweetened condensed milk
1/2 cup Baileys Irish Cream
36 oz white chocolate chips
1/2 cup chopped raw pistachios

1. Use aluminum foil to line 9x9 pan.
2. In a medium saucepan over low heat. Combine milk, Irish cream and chocolate chips. Continuously stir until chocolate is completely melted.
3. Remove from heat. Add pistachios and stir to combine.
4. Pour mixture into lined pan and allow to cool. Remove and cut into bites.

Applesauce - Crockpot

10 apples (I use various types)
grated lemon peel
1 cinnamon stick
3 tablespoons brown sugar

1. Core and peel apples.
2. Combine all ingredients in crockpot.
3. Cook on low 6 hours.
4. Remove cinnamon stick. Use immersion blender to blend to desired consistency.

Heath Bar Brownies

1 box German chocolate cake mix
1 can evaporated milk
1 bag caramels
3/4 cup melted butter
1 bag milk chocolate chips
1 bag Heather toffee bits

1. Preheat oven to 350, spray bottom of brownie pan.

2. In medium bowl mix together cake mix, melted butter and 1/3 cup evaporated milk. Pour half cake mix into greased brownie pan.

3. Bake for 6 minutes. While that is cooking, melt together caramels and rest of evaporated milk.

4. Remove cake from oven, sprinkle half bag of heath bits on it. Cover with Caramel mixture. Sprinkle with half bag of chocolate chips. Cover with remaining cake mix, followed by remaining heath bits and chocolate chips.

5. Bake for 20 minutes.

Cherry Pie Filling

6 cups pitted fresh cherries
1/2 cup water
2 tablespoons lemon juice
2/3 cup sugar
4 tablespoons cornstarch
1/2 teaspoon vanilla extract

1. In medium saucepan combine cherries, water lemon juice, sugar and cornstarch. Bring to a boil over medium heat.
2. Reduce heat to low and simmer for 10 minutes, stirring frequently.
3. Add vanilla extract, stir to combine.

Guacamole

3 avocados
1/3 cup chopped red onion
1/2 cup chopped cilantro
1/3 cup chopped jalapeño
1.5 tablespoons lemon juice
1/2 teaspoon lime juice


1. In medium fixing bowl, smash avocados with a fork, leaving semi chunky.
2. Add remaining ingredients and mix to combine.

Crockpot Moroccan Chicken

3 lbs bone in chicken thighs

1 bell pepper, diced
2 carrots thickly sliced
1 pint cherry tomatoes
1 teaspoon ground coriander
1/4 cup raisins
1 can garbanzo beans
1/2 grated ginger root
1 brown onion, quartered and sliced
1 zucchini thickly sliced.
1 can chicken stock
3 tablespoons tomato paste
1/2 teaspoon cayenne pepper
1/2 tsp cinnamon
2 cloves pressed garlic
2 teaspoons ground tumeric
1 teaspoon ground cumin
sat and pepper to taste

1. Combine all ingredients in crockpot. Cook on low for 8 hours.
2. Serve over steamed rice.

Bacon Wrapped Asparagus

1 lb thick cut bacon
1 bunch asparagus

1. Wrap bacon around 1-3 asparagus spears (depending on thickness).
2. Cook in fry pan over medium heat.

**I had a problem the first time trying to keep the bacon from unrolling. You can secure it with a toothpick.