Maple Bacon Carrots

Ingredients
2 pounds of carrots, peeled and sliced in ½ " slices
¼ cup butter
¼ cup water
⅓ cup maple syrup
⅓ cup brown sugar
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
½ cup cooked and crumbled bacon
¼ cup parsley
Instructions
  1. In a large skillet melt butter over medium high heat. And add carrots and water and bring to a boil. Add maple syrup, brown sugar, garlic powder, salt and pepper.
  2. Reduce heat to medium low and cover with lid.
  3. Cook for 8 minutes stirring occasionally. Remove lid and cook for 3 more minutes until carrot are tender.
  4. Stir in bacon and parsley and serve.

Strawberry Icebox Cake

Ingredients

  • 3-1/2 cups freshly whipped cream divided (or can use 3-1/2 cups of your favorite whipped topping like Cool Whip)
  • 1 3.4-ounce package cheesecake pudding can also use vanilla pudding or beat in one 8 ounce package of softened cream cheese minus the milk
  • 2 cups cold milk to make the pudding - omit if using cream cheese option
  • 12 graham crackers
  • 2-1/2 cups mixture of fresh sliced strawberries divided leaving the prettiest slices for the top

Optional Toppings:

  • crushed graham cracker crumbs
  • chopped nuts
  • drizzle of chocolate
  • powdered sugar for dusting

Instructions

  1. To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
  2. In a separate large bowl, make the pudding according to package directions using the 2 cups of cold milk. Allow 5 minutes to thicken. Once thickened, fold in the 3 cups of whipped cream.
  3. Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
  4. Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
  5. Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
  6. Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
  7. Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
  8. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.

Easy Slow Cooker Chicken Tortilla Soup

Since it was a cold night last night, I made this warm and very good soup

Ingredients

  • 1 ½ lbs chicken breasts
  • 16 oz. jar salsa mild or medium
  • 5 cups chicken broth
  • 1 Tbsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. garlic powder
  • 1/8 - ¼ tsp. cayenne pepper
  • 15 oz. can black beans rinsed and drained
  • 15 oz can whole kernel corn drained
  • 3 Tbsp. lemon or lime juice

Toppings:

Tortilla chips optional

Cilantro optional

Green Onions optional


Currently-November

appreciating- Life and my family. How blessed I am to have wonderful people in my life


researching-Nothing at the time


posting -New blog posts. Trying to stay updated and new things on my Facebook shops


getting- Ready for the holiday season


cooking- foods I want to try