Cookie Dough Dip

Ingredients:

• 1/2 cup butter, melted
• 1/4 cup brown sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1 (8 oz) block cream cheese, softened
• 1 cup confectionery sugar
• 1/2 cup mini chocolate chips

Directions:

1. Whisk the melted butter together with the brown sugar, vanilla, and salt in a medium bowl; set aside.
2. In a separate medium bowl, beat cream cheese until softened. Add the butter mixture and the confectionery sugar, beating until combined with an electric mixer. Stir in the chocolate chips.
3. Cool in refrigerator, say an hour.. Serve with chocolate chip Teddy Graham crackers ( A MUST) or other lightly sweetened cookie.

(Adapted from laurassweetspot.com)

Michelle's Chamomile Cupcakes with Honey Buttercream

Cake Ingredients:

• 1 1/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 - 2 tsp vanilla
• 1/2 cup milk
• 3/4 cup (a stick and a half) unsalted butter
• 5 Tbsp Chamomile Tea loose leaves (cut open tea bags)
• 3/4 cup white sugar
• 2 eggs

Cake Directions:

1. Heat butter in a saucepan over low heat.  Add chamomile.  Simmer on low heat for 5 minutes.  Remove from heat and allow to steep for 5 additional minutes. Strain into measuring cup and bring to room temp. (Strained butter should now amount to 1/2 cup)
2. Preheat oven to 350 degrees.  Whisk flour, baking powder & salt in a medium bowl.  Mix milk and vanilla in a small bowl.
3. In third large bowl, cream strained butter and sugar together.  Add eggs, one at a time.  Add half of the dry mix, milk, then remaining half of dry mix.
4. Pour batter into 12 cupcake liners.  Bake for 20 minutes.  Test doneness with butter knife.

Frosting Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 4 Tbsp (plus one extra squirt) honey
• 2 cups powdered sugar
• 1 Tbsp heavy cream
• 1/2 tsp vanilla

Frosting Directions: 

1. With a hand mixer, beat butter and honey until creamy.
2. Add sugar, one cup at a time.
3. Add heavy cream and vanilla, beat until fluffy.

Frosting makes more than enough, tend to be generous when frosting cupcakes.

Store loosely covered and at room temp.

(Recipe adapted from Michelle C.)

Escarole & Beans

Ingredients

• 3 tablespoons olive oil, divided
• 1 large head escarole, chopped into thin ribbons
• salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1 (16 ounce) can white cannellini beans, undrained
• 3 sprigs fresh parsley, chopped
• grated parmesan cheese

Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 8-10 minutes.  Remove from skillet and place in a bowl.
2. In now empty skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Saute for 2 minutes. Pour in beans with juices, and simmer until creamy, about 8 minutes. Stir in escarole and parsley; simmer 10 minutes more. Stir in a sprinkle of parmesan cheese just before serving.

Adapted from allrecipes.com

Makes 2 side dish servings.

Slow Cooker Sweet Steamed Carrots

Ingredients:

• (1) 16 oz. bag of baby carrots
• 1/4 cup water
• 2 Tbsp. butter, diced
• 1 tsp. white sugar
• 1/4 tsp. salt
• 1 1/2 tsp. brown sugar

Directions:

1. Layer carrots in slow cooker.
2. Add water and pieces of butter.
3. Sprinkle with sugar and salt.
4. Cover and cook on Low for 6 hours. 
5. Sprinkle brown sugar during last 10 minutes of cooking time.

Recipe adapted from book: Fix-It and Forget-It 5-Ingredient Favorites 

Crock Pot Onion Potatoes

Ingredients:

• 4 Large or 6 Medium Idaho Russet/Baking Potatoes, peeled and diced
• 1/3 cup olive oil
• 1 packet of dry onion soup mix (I used Lipton's Beefy Onion)

Directions:

1. I lined a slower cooker with a plastic bag liner.  God's gift.  Reynold's makes them.
2. Add  potatoes and olive oil and mix.
3. Add onion soup mix and...well...mix.
4. Cover and cook on Low for 5 hours.
5. (During last hour, sprinkle dried thyme if desired)

Serve with sour cream

Recipe adapted from book: Fix-It and Forget-It 5-Ingredient Favorites

Martha's Oatmeal Bars

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
• 3/4 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour, (spooned and leveled)
• 2 cups old-fashioned rolled oats (not quick-cooking)
• 1/2 to 1 cup chopped prunes or raisins

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
3. Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

Cook's Note

To store, keep in an airtight container at room temperature, up to 3 days.

(Recipe adapted from MarthaStewart.com)

Slow Cooker Home-Style Pork

Ingredients:

• 1.5-2lbs boneless pork roast, cut into pieces 
• 1 medium-sized onion, sliced
• 1 cup water
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 3 tbsp yellow or dijon mustard

Directions:

Place roast pieces in slow cooker.  Top with onion.

Pour water on and around roast and onions.

In a small bowl, blend together last three ingredients.  Spoon over meats and onions.

Throw a dash of salt and pepper on top.

Cover and cook on Low for 7-8 hours, until meat is tender.

Serving Suggestion: Serve alongside brown sugar baked beans and cornbread.

Adapted from Fix-it and Forget-it 5-Ingredient Favorites by Phyllis Pellman Good