PEANUT BUTTER CUP BARK

INGREDIENTS: 
8 oz good quality dark chocolate (60-80%), finely chopped
4 oz peanut butter chips
1 tsp vegetable oil
20-30 miniature peanut butter cups or chopped up regular-size peanut butter cups

DIRECTIONS:

1. Line a quarter sheet pan (9 x 13) with parchment paper. Bring a small pot of water to a simmer. 

2. Place the dark chocolate in a bowl that fits on top of the pot of water (double boiler).

3. Melt the chocolate, stirring often and removing it from over the water when it’s almost all melted and stirring to melt the rest. Wipe the bottom of the bowl off with a kitchen towel so that no water gets into the chocolate while you’re pouring it out onto the prepared sheet pan.

4. Spread the chocolate in an even layer on the sheet pan.

5. Microwave the peanut butter chips and vegetable oil in a small microwave safe bowl at 50% power for 1-2 minutes, stopping at 30 second intervals to stir the chips. Remove the bowl when the chips are nearly melted and stir to finish melting.

6. Drizzle the melted peanut butter chips over the dark chocolate and swirl it into the chocolate with a toothpick.

7. Place the mini peanut butter cups all over the top of the bark and lightly press in so that they won’t fall off.

8. Refrigerate several hours until the chocolate is set. Break the bark up into pieces.

3 PARTY DIPS using PULSES (beans, chickpeas, lentils. etc.)

PULSES: the edible seeds of various crops

 (as peas, beans, or lentils) of the legume family

2016 is the YEAR of the PULSE!!

Pulses are a great tasting addition to any diet. They are rich in fiber and protein, and have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. In addition to their nutritional profile and links to improved health, pulses are unique foods in their ability to reduce the environmental footprint of our grocery carts. Put it all together and these sensational seeds are a powerful food ingredient that can be used to deliver the results of healthy people and a healthy planet.

SLOW COOKER MAC AND CHEESE

SLOW COOKER - 3 hours and 25 minutes on LOW

INGREDIENTS:

Cooking spray

8 ounces cooked elbow macaroni

One 12-ounce can evaporated milk

1 1/2 cups whole milk

1/4 cup (1/2 stick ) of butter, melted

1 teaspoon salt

Dash of pepper

2 large eggs, beaten

Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

Paprika (optional)

DIRECTIONS:

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, 

evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the

grated cheese. 

Sprinkle the reserved cheese over the top of the mixture and then sprinkle with 

paprika. 

Cover and cook on low heat for 3 hours and 15 minutes.

Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan 

with butter;

add the mixture and bake at 350 degrees F for 50 minutes.

VARIATIONS: 

Add chopped ham, cut up hot dogs, veggies, different cheese flavors....adjust

the moisture level if need be

Recipe adapted from Home Cooking with Trisha Yearwood

GRAMMIE'S PORK CHOPS with APPLES and ONIONS

INGREDIENTS:

* 4 - 8oz. bone-in center cut pork chops (about an inch thick)

* 1/4 tsp. salt

* 1/2 tp. freshly ground black pepper

* 1 tsp. canola oil

* Cooking spray

* Chopped/minced onion (about 1 3/4 cups)

* 2 cups water (unless using fresh apples)

* 1/4 cup firmly packed brown sugar

* 1 tsp. cinnamon

* 1/2 tsp. ground cloves, same amount of ground ginger

* 1 (5 oz) package of dried apple rings (or fresh apples)

Grammie didn't have a slow-cooker, but her recipe was very similar to this one and you can set it and forget it!

DIRECTIONS:

1. Sprinkle pork with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until browned. 

2. Transfer pork to a 5-quart electric slow cooker coated with cooking spray, reserving drippings in pan. Reduce heat to medium. Add onion to drippings in pan; sauté 3 minutes or until tender. 

3. Stir in 2 cups water, scraping pan to loosen browned bits. Stir in brown sugar and next 3 ingredients (through ginger). Remove pan from heat.

4. Add apples rings to slow cooker; pour onion mixture over apples. 

Cover and cook on LOW for 3 to 3 1/2 hours or until tender. 

5. Serve pork chops with apple mixture and some greens, squash, potatoes, veggies of your choice.

*If using fresh apples you can reduce water amount to 1/2-3/4 cup (depending on how juicy the apples are)

RACHEL RAY'S SLOW COOKER CHICKEN and DUMPLINGS

ingredients

• * 6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces

• * 2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

• * 2 cups whole baby carrots

• * 2 stalks celery, sliced (about 1 cup)

• * 2 10 3/4 ounce can  Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

• * 1 cup water

• * 1 teaspoon dried thyme leaves, crushed

• * 1/4 teaspoon ground black pepper

• * 2 cups all-purpose baking mix

• * 2/3 cup milk

directions"BAKING MIX" -

• 13-1/2 oz. (3 cups) all-purpose flour
• 1 Tbs. sugar
• 1 Tbs. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 6 oz. (12 Tbs.) cold unsalted butter, cut in small pieces

In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt. Cut or massage the butter into the flour with a fork, a pastry cutter, or your fingers until the mixture looks like cornmeal and the biggest pieces of butter are the size of large peas. Refrigerate or freeze the mixture until ready to use.

*********

directions:

1. Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.

2. STIR the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

3. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

4. STIR the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. 

Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center. 

*Or on HIGH for 4 to 5 hours.