Slow Cooker Chicken with Rosemary, Apples and Onions

Slow Cooker Chicken with Rosemary, Apples and Onions
Lisa Ricketts - Plano, TX

Ingredients
2 apples, peeled, cored and sliced (grany smith or pink lady are very flavorful)
2 pounds cut up chicken pieces (with bone, to keep it extra moist), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves (feel free to add or try any other herbs: thyme, basil...)
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown) or mashed potatoes

Directions

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.

In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serving
Serve chicken, sauce, apples, and onions over rice or mashed potatoes. Top with fresh herbs.

Dark Chocolate Pistachio Fudge

Dark Chocolate Pistachio Fudge
Lisa Ricketts - Dallas, TX

Makes 64 small pieces

Ingredients
12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped

1 (14-ounce) can condensed milk

Pinch salt

1 cup shelled pistachios (more or less to your taste)

Instructions

- Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.

- Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.

- Add the nuts to the melted chocolate and condensed milk and stir well to mix.

- Pour this mixture into a greased (I use butter flavored spray) 9-inch square foil tray, smooth the top with a spoon or pastry brush.

- Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.

- Once cut you can keep it in the freezer, no need to thaw just eat straight away.

Nutritional Facts

Yummy = probably not good for you! :o)

Pumpkin Crisp

Pumpkin Crisp

Lisa Ricketts - Dallas, TX

Serves 8-12 (depending on size of servings)

Ingredients

30 oz of pumpkin (2 small cans or 1 large can)

5 oz evaporated milk (1 small can)

1 2/3 cups sugar

3 eggs

2 teaspoons pumpkin pie spice

1 box yellow cake mix (I use Duncan Hines Moist Deluxe Classic Yellow Cake)

1 stick of butter

2 cups caramelized pecans (see recipe below)

Cooking Instructions

Mix all ingredients except cake mix, butter and pecans. Pour mixture into a 9 x 13 pan.

Sprinkle 1 box dry yellow cake mix on top of mixture, do not stir.

Melt stick of butter and pour over the cake mix.

Sprinkle caramelized pecans over the top.

Bake at 350 for forty five minutes to an hour, until firm in the middle.

Caramelized Pecans:

2 cups chopped pecans

3 tablespoons butter

6 tablespoons sugar

Melt butter in small frying pan over low heat

Add sugar and let the mixture come to a bubble

Add pecans

Cook 2 to 4 minutes, stirring constantly until mixture is caramelized

Spread out on wax paper to cool

Serving

Serve while warm on its own or with vanilla ice cream.