Crockpot Chicken and Cashew Nuts

2 lbs boneless skinless chicken breasts, cut into smaller pieces
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

• Combine flour and pepper in resealable food storage bag. 
• Add chicken. Shake to coat with flour mixture.
• Heat oil in skillet over medium-high heat. 
• Brown chicken about 2 minutes on each side. 
• Place chicken in slow cooker.
• Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl
• Pour over chicken.
• Cook on LOW for 3 to 4 hours. 
• Add cashews and stir

Jessica’s Marshmallow Clouds

Thank you Hugs and CookiesXOXO

3 cups all purpose flour 
1/2 teaspoon baking soda
2/3 cup unsweetened cocoa powder
1 cup soft butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups mini semi-sweet chocolate chips
8 oz mini marshmallows, frozen..or they will melt

• Preheat oven to 350 degree F. Line a couple of cookie sheets with parchment.
• Mix flour, baking soda and cocoa powder together in a medium bowl. Set aside.
• Cream butter and both sugars. 
• Beat in eggs and vanilla. 
• Add flour mixture to butter mixture and stir until blended. 
• When ready to bake, mix in the chocolate chips.
• Hold 4 or 5 frozen marshmallows in the palm of your hand. 
• Scoop batter up by generously rounded tablespoonfuls and mold around marshmallows, covering marshmallows the best you can.
• Place dough balls on cookie sheets, spacing about 2 ½ inches apart. 
• Bake for 12 minutes. 
• Cool on cookie sheets for about 5-10 minutes, then transfer to a wire rack to cool. 
• They firm up a bit as they cool.
• Makes about 3 ½ dozen

Herb Roasted Potatoes

Thank you Spend With Pennies

4 large red or yellow skinned potatoes
2 tablespoons olive oil
1 clove garlic
1 teaspoon each dried parsley, rosemary, black pepper
coarse salt to taste

• Preheat oven to 400
• Scrub potatoes (do not peel them)
• Slice into even sized cubes about 1”
• If time allows, soak potatoes in cold water for 1 hour. (This removes starch and makes for a fluffier potato)
• (Drain and dry potatoes)
• Toss potatoes, olive oil, garlic and seasonings
• Place on a baking sheet lined with parchment paper
• Bake for 30-35 minutes until browned and tender
• Serve with sour cream and fresh chopped green onions

Cool Britannia Copycat Ice Cream

Thank you Not Your Mommas Cookie

2 cups heavy whippng cream, cold

14 ounces sweetened condensed milk
1 cup of strawberries, chopped
4 shortbread finger cookies
1 cup semi-sweet chocolate chips
Granulated sugar

• Melt chocolate chips in the microwave according to package directions. 
• Dip shortbread fingers into chocolate until completely covered. 
• Place on parchment paper lined baking sheet and place the sheet in the fridge to quicken hardening 
• Wait until chocolate is firm before moving on to next step  
• Chop cookies into bite-sized pieces. Set aside.
• Place chopped strawberries in a shallow bowl. 
• Sprinkle with a little granulated sugar. 
• Mash with a fork until it has the consistency of a chunky, liquidy jam. Set aside.
• In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
• In a large bowl, mix together the sweetened condensed milk and cookie pieces 
• Fold in the whipped cream until no white streaks remain. 
• Add the strawberries and fold in gently 
• Only fold in a couple times for more of a swirl effect, fold in several times if you want a red-tinged ice cream
• Place in a covered container freeze for least 6 hours, or overnight

Mozzarella Mushroom Burgers

A great way to jazz up shop bought burgers. Thank you Mostly Homemade Mom

2 tablespoons olive oil
2 pints baby Bella mushrooms, whole 3 cloves garlic, minced 3 green onions, sliced 1/3 cup grated Parmesan cheese 1-2 tablespoons chicken broth 6 frozen burgers 6 hamburger buns 6 slices mozzarella cheese 3/4 cup pesto

• Prepare mushrooms by removing stems and slicing the caps into quarters. 
• Drizzle olive oil in a large skillet and add mushrooms. 
• Saute on medium heat until mushrooms are tender. 
• Add garlic and saute until fragrant, about one minute. 
• Add one tablespoon chicken broth and Parmesan cheese, stir until cheese is melted. 
• Add additional chicken broth as needed. 
• Stir in green onions, remove from heat, and set aside. 
• Grill burgers until desired done-ness. 
• Place one slice mozzarella on each patty during the last minute of cooking to melt. 
• Spread one tablespoon pesto on each bun, top with burger and generous amount of mushrooms. 
• Serve with additional green onions, if desired.

Homemade Apple Pie Filling

An easy homemade apple pie filling that can be made in twenty minutes. Thank you Inside BruCrew Life

5 cups peeled,chopped apples
1 Tablespoon lemon juice
1/2 cup brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups water

• Toss the apples with lemon juice and set aside. 
• Combine the sugars, cornstarch, cinnamon, nutmeg, and salt in a saucepan. 
• Stir in water. 
• Bring mixture to a boil. 
• Boil 2 minutes stirring constantly.
• Add the apples and bring to a boil again. 
• Reduce the heat to medium low and simmer for 10-12 minutes. 
• Cool completely. It will set up as it cools. 
• Makes 4 cups of apple pie filling. 
• Keep refrigerated in a sealed container for 4-5 days.

Chicken Parmesan Manicotti

Thank you Six Sisters Stuff

14 pieces manicotti, cooked according to package directions
2 cups part skim ricotta cheese
½ cup shredded Parmesan Cheese
2 cups mozzarella cheese (divided)
1 cup shredded cooked chicken
1 egg
1 teaspoon oregano
salt and pepper to taste
2 (14 ounce) cans Italian style diced tomatoes
1 Tablespoon chopped fresh basil leaves
6-8 basil leaves

• In a bowl, combine cooked, cubed chicken, ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.  
• Fill each cooked manicotti with the chicken and cheese mixture carefully so that the manicotti doesn’t tear (I fill a plastic bag and cut a small corner – this makes filling the manicotti easier and then I just throw away the bag when I’m done).  
• Add the crushed tomatoes in saucepan over low heat. 
• Add 1 tablespoon chopped basil leaves and stir until it starts to bubble.  
• Spray a 9×13 baking dish with cooking spray and place the stuffed manicotti in it. 
• Pour the prepared sauce over the manicotti. 
• Sprinkle with 1 cup of mozzarella cheese and place basil leaves on top.  
• Bake at 350 degrees for 35 minutes or until hot and bubbly.