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Saturday, June 23, 2012

Pinterest

So, I have been slacking off on posting on all of the recipes that I have tried and loved over the past few months.  I am going to attempt to get back into the food blogging spirit, but to catch up I am going to reference all of the recipes that I have Pinned and made via Pinterest.  No pics, unfortunately, but I will give the link to the original recipe that I used and give my verdict.  

Mom's Famous Chocolate Marshmallow Brownies
From Six Sister's Stuff

1 cup margarine (2 sticks)
2 cups sugar
1/3 cup cocoa
4 eggs
1 1/2 cup flour
1 tsp salt
2 tsp vanilla
1 (10 oz) package of miniature marshmallows

Soften margarine and blend in sugar and cocoa.  Beat together and add 4 eggs, one at a time, mixing after each one.  Add flour, salt and vanilla and mix well.

Spread on large (10x15x1 inch) greased cookie sheet.  Bake 22-25 minutes at 350.  Remove from oven and cover entire top with 1 package of miniature marshmallows.  Return to oven for 3 minutes, until marshmallows are soft and puffy.  Cool and frost with chocolate frosting.

Mom's Chocolate Frosting:
1 stick margarine (1/2 cup), softened
1/4 cup milk
1-2 tsp vanilla (depending on your taste)
3 tablespoons of cocoa
2-3 cups of powdered sugar

Mix all ingredients with a hand mixer until smooth.  Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.


These were great!  And, I have to admit, I think they were the first from scratch brownies I have ever made. Shocker, huh?  It's because I really am a fan of the Ghiradelli brownie mixes so I generally don't see the need to put any additional effort into homemade brownies.  

The only change I made with these brownies is that I only used 3 eggs instead of 4 so that they would be a bit less cake-like.  

Chili's Copycat Salsa Recipe
From Six Sister's Stuff

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer)
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Can you tell I'm a fan of Six Sister's Stuff blog?  I feel like they make yummy recipes that are fast and easy to make.  They only change I made to this recipe was that I added some chopped cilantro.

Grilled Corn Orzo Salad with Chili Lime Viniagrette
From Iowa Girl Eats

Ingredients (serves 6)
  • 1 cup orzo, uncooked
  • 2 ears sweet corn
  • 1/2 pint cherry or grape tomatoes, halved
  • 1 avocado, chopped
  • 1/4 small red onion, minced
  • 2 Tablespoons chopped basil
For the Chili Lime Vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 1 Tablespoon honey
  • Juice of 1/2 lime
  • 1/4 teaspoon chili powder
  • Salt & pepper
Instructions
  • Cook orzo in a large pot of salted, boiling water until al dente. Drain and rinse under cold water. Set aside.
  • Shuck corn then grill for 5-6 minutes, rotating every minute or so to evenly char on all sides. Let cool slightly, then cut kernels off the cob.
  • Combine cooked orzo and corn kernels with tomatoes, avocado, red onion, and basil in a large bowl and stir to combine.
  • For the Chili Lime Vinaigrette: Combine all ingredients in a small bowl, and whisk to combine. Pour over salad and toss to coat. Serve chilled, or at room temperature.


I have already made this recipe twice and you know it means I REALLY like a recipe if I make it more than once.  Plus the hubby really enjoys orzo pasta.  I like how this recipe is flexible...meaning you can add or take away veggies.  I added some bell peppers, chicken and subbed out the basil for cilantro since I already had some.  This dish tastes of summer. 

Crock Pot Asian Pork with Mushrooms
From Skinny Taste

Ingredients:
  • 2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
  • kosher salt and fresh cracked pepper
  • Non-stick oil spray (I used Smart Balance spray)
  • 1 cup low-sodium fat-free chicken broth
  • 1/2 cup reduced-sodium soy sauce (for gf use gf tamari)
  • 1/3 cup balsamic vinegar
  • 3 tbsp agave (or sugar)
  • 1 tsp hot sesame oil (aji oil)  (or use sesame oil + pinch red pepper flakes)
  • 1/2 tsp Chinese five spice (I used McCormick)
  • 3 cloves crushed garlic
  • 1 tbsp fresh grated ginger root
  • 8 oz sliced mushrooms (I used baby bella)
For topping:
1/4 cup chopped scallions
1/4 cup chopped cilantro

Directions:
Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.
In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
Meanwhile, shred the pork using two forks.
When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the crock pot and mix well. If adding baby spinach,add at the end and cover a few minutes until it wilts.

I really love a good crockpot recipe.  I added a few extra stir fry vegetables to this dish.  I also had to google substitute spices for Chinese five spice since I didn't have any in my cupboard.  It turned out great!  We served over brown rice.

Mediterranean Chicken Kebab Salad
From Skinny Taste

Ingredients:
  • 1 lb skinless boneless chicken breast, cut into 1 inch cubes


For the marinade:
  • 2 tbsp fresh squeezed lemon juice
  • 1 tsp dried oregano
  • 1 tsp garlic, crushed
  • kosher salt to taste
  • fresh ground black pepper to taste


For the salad:
  • 1 1/4 cups cucumber, peeled
  • 1 1/4 cups diced tomato
  • 1/4 cup diced bell pepper
  • 2 tbsp red onion, diced
  • 1/4 cup black olives
  • 1 1/2 tsp vinegar
  • 1 1/2 tsp fresh lemon juice
  • 2 tsp olive oil
  • 1 tsp fresh dillweed
  • 1 tsp fresh parsley
  • 1/8 tsp dried oregano
  • salt and black pepper to taste
  • 4 cups shredded lettuce
  • 1/2 cup feta cheese, grated
  • lemon wedges for serving
Directions:

Marinate the chicken at least 2-3 hours or overnight. If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.
Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.
Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.

This salad is amazingly easy and amazingly delicious.  I seriously loved it and almost made it again this week, but then I realized I didn't have any feta in the fridge (we usually do...we buy it in mass from Costco).  We'll definitely be making it again soon!

Barbecue Sauce Recipes - Sweet & Tangy, Spicy or Smoky
(For Pulled Pork)
FromThe Yummy Life

Ingredients
  • 2 tablespoons dark brown sugar
  • 1/2 cup cider vinegar (or white distilled)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • 2 tablespoons honey
  • 2 cups tomato ketchup
  • 2 tablespoons 14-spice dry rub mix (for recipe, go to www.TheYummyLife.com/recipes/69)
  • FOR VARIATIONS*:
  • Cayenne pepper
  • Liquid Smoke
Directions
Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. Keeps for several weeks.

*VARIATIONS:
--Sweet and Tangy. Use the original recipe described above.
--Smoky. Add 1/2 teaspoon liquid smoke per 1 cup of sauce.
--Spicy. Add 1/4 to 1 teaspoon ground cayenne pepper per 1 cup of sauce (according to how much heat you want).
--Monica's favorite combo - very spicy with a hint of smoke. For each 1 cup of sauce, add 1 teaspoon cayenne and 1/4 teaspoon liquid smoke. 

I made the smoky version of this and threw it in the slow cooker with the pork.  I also substituted 1 cup of the ketchup with 1 cup of Sweet Baby Ray's barbecue sauce.  It was SO good.  I have another pulled pork recipe that I like that I think I have posted before and I think this recipe actually beats it out.  

Frosty S'more Cups
From Easy Baked

INGREDIENTS:
  • 18 graham cracker squares (9 sheets or about 1 1/2 cups)
  • 1/3 c. butter
  • 1/2 c. milk chocolate chips
  • 1/4 c. whipping cream
  • 2 c. mini marshmallows
  • 1 1/2 c. cold milk
  • 1 box (4 servings, 3.9 oz)instant chocolate pudding
  • 1 (8 oz) container of Cool Whip (thawed in fridge)
  • 1/4 c. mini chocolate chips (as topping)
DIRECTIONS
  • Crush graham crackers into fine crumbs.
  • Melt butter and add to graham crackers, mixing until well combined to make crust.
  • Prepare pan by placing disks into the bottom of each cup.
  • Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later. (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).
  • Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
  • Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
I followed this recipe exactly, but after taking it frozen I let it defrost and ate the rest that way.  It was much tastier being stored in the fridge.  

Cinnamon Roll Cookie Bars
From Blissful Whimsy

Cinnamon Roll Cookie Bars

Ingredients
1 box yellow cake mix (butter pecan would also be delicious I'm sure)
1/2 cup melted butter
2 eggs
1/2 cup packed brown sugar
1/4 cup sugar
1 1/2 tablespoons cinnamon

Icing
2 tablespoons milk
2 cups powdered sugar

Directions
Mix all ingredients and pour into a greased 9"x13" baking dish. Bake at 350degrees for 25-30 minutes.
When perfectly baked remove from the oven and pour icing over the top. 

These were easy and delicious!  I thought there was too much frosting, though.  Next time I would definitely half the frosting recipe.  

Korean Beef
From Lizzy Writes

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. 

I don't have a ton of ground beef recipes that I really like, but both my husband and I really enjoyed this.  I added some stir fry veggies and served over rice.

Slow Cooker Curried Chicken
From 365 Days of Slow Cooking

1 cup diced onion
1 1/2 tsp minced garlic
1 Tbsp grated ginger
2 tsp curry powder
2 tsp oil
1 Tbsp tomato paste
1/2 cup chicken broth
2 Tbsp quick-cooking tapioca
5 or 6 boneless, skinless chicken thighs, trimmed and each cut into 4 pieces
Salt and pepper
1 (5 oz) container plain Greek yogurt
Toppings:  cilantro, raisins, almonds

1.  Combine onion, garlic, ginger, curry powder, oil and tomato paste in a microwave-safe bowl.  Place in microwave and cook for 5 minutes, stirring every minute.  Transfer to slow cooker.
2.  Add the broth and the tapioca to the slow cooker.  Salt and pepper the chicken and place into the slow cooker.  
3.  Cover and cook on LOW for 4-6 hours.  
4.  Add in yogurt and stir.  Salt and pepper to taste.
5.  Serve chicken and sauce over rice and garnish with desired toppings.

This was the best curried chicken recipe I have made!  I think it was because the curry flavor really was able to strengthen by cooking so long.  And the chicken did not have the weird texture that sometimes occurs in a crockpot.  It was great!

Avalance Bars
From Cookies and Cups
http://cookiesandcups.com/avalanche-anyone/

Ingredients
  • 12 oz bag of White Chocolate Chips
  • 1/4 cup creamy peanut butter
  • 3 cups Rice Krispies
  • 1 1/2 cups mini marshmallows
  • 1/4 cup mini chocolate chips + 2 Tbsp for garnish.
  • Lightly grease a 9x9 pan
How to Make
  1. In microwave-safe bowl pour in white chips and heat on 50% power for 1 minute. Stir and continue in 30 second increments until chips are melted.
  2. Combine the peanut butter with the melted chips and add the krispies.
  3. Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.
  4. Add the marshmallows and the mini chocolate chips and stir to combine.
  5. Pour mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.
  6. Press the remaining chocolate chips into the top for garnish.
  7. When the bars are completely cooled cut into squares and enjoy!

My husband really loves Rice Krispie desserts.  He has asked me to make it a couple of times. 

Avocado Egg Salad
From Homemade Simple

INGREDIENTS
4 hard-boiled eggs, chopped
2 Roma tomatoes, seeded and chopped
50 mL (1/4 cup) shredded Monterey Jack cheese
1/2 small onion, minced
1 small ripe avocado, quartered
3mL (2 tbsp.) reduced-fat mayonnaise
15 mL (1 tbsp.) skim milk
10 mL (2 tsp.) lime juice
1 dash taco sauce
Salt and pepper, to taste
Romaine lettuce (optional)
Suggested toppings: additional cheese, chopped tomatoes, fresh cilantro
DIRECTIONS 
  1. Combine eggs, tomatoes, cheese and onion in a medium-sized bowl and mix well.
  2. Combine avocado, mayonnaise, milk, lime juice and taco sauce in a food processor or blender and process until smooth.
  3. Add avocado mixture to egg mixture in your bowl and stir to combine. Season with salt and pepper to taste.
  4. Serve over Romaine lettuce with additional toppings as desired inside a tortilla or flatbread. If you prefer, serve as a dip with pita chips.
We made this after Easter with our leftover Easter eggs.  It was the best egg salad I have ever had.

Chicken Poppyseed Salad
From Heat Oven to 350

Ingredients:
1 box (12-16 oz) pasta
2 cups chopped cooked chicken
1/4 cup chopped green onion
1/2 cup chopped almonds
1 (6 oz) package dried cranberries
1 1/2 cups creamy poppyseed salad dressing

Cook pasta according to package directions. Drain and rinse under cold water to cool. Add remaining ingredients and stir.

I took this to a barbecue.  I don't think it is the most calorie friendly meal, but it was yummy.  There is something very satisfying about pasta.

Chicken Spaghetti
From Six Sisters Stuff
http://www.sixsistersstuff.com/2012/02/easy-chicken-spaghetti-recipe.html

Ingredients:
2 cups cooked chicken, cut up
1 lb package uncooked spaghetti noodles
2 cans 98% Fat Free Cream of Chicken (or Cream of Mushroom) soup (I actually use about 1 1/2 cans)
3 cups grated cheddar cheese, divided (you can use mild, medium, or sharp)
1 (14.5 oz) can diced tomatoes (you can also use fresh!)
1/4 cup onion, diced
1/4 cup green pepper, diced
1 t seasoned salt
Dash of cayenne pepper (optional- use if you like a little bit of heat!)
1 (14.5 oz) can chicken broth

*Other ingredients that I love to add: zucchini, sauteed mushrooms, pimentos, green chilis (basically anything goes!)

Directions:
Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper. Mix all together. Now slowly add about 1 cup of the chicken broth. Stir it in and add a little bit more. You want to be able to stir it, but you don't want it to be too soupy.
Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese (and sometimes I like to throw some bread crumbs on top for added flavor).
Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).

This is such a kid-friendly meal!  Easy too.  

Slow Cooker Bolognese
From Six Sisters Stuff
http://www.sixsistersstuff.com/2012/03/slow-cooker-bolognese-recipe.html

1 lb. Italian sausge
3 Tbl. minced onion flakes
4 cloves garlic, minced
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 cup water
2 Tbl. sugar
1 Tbl. dried oregano
1 Tbl. dried basil
1 tsp. fennel seed
1 tsp. salt
1/2 tsp. pepper

Cook Italian sausage in large skillet until browned. Transfer to 5 quart slow cooker. Stir in all remaining ingredients, mix well. Cover and cook on low for 8 hours. Serve with your favorite pasta.

This is amazingly good.  I did half sausage and half ground beef.  It makes me never want to make another spaghetti sauce again.

Better Than Sex Chex Mix
From Quick Dish Tablespoon

Ingredients

  • 8  cups Chocolate Chex® cereal
  • 3/4  cup packed brown sugar
  • 6  tablespoons butter or margarine
  • 3  tablespoons light corn syrup
  • 1/4  teaspoon baking soda
  • 1  cup Reese's Peanut Butter Cups, MINI size
  • 1 cup MINIATURE marshmallows
  • 1/2  cup caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)
  • 1 Tbsp heavy cream
  • 1/2  cup MILK chocolate baking chips (or more if you're a huge chocolate fan)
  • 1/2  cup vanilla (white) chocolate baking chips
  • 1 tsp coarse sea salt

Directions

  1. 1Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
  2. 2In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
  3. 3Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
  4. 4In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Repeat with milk chocolate baking chips. Repeat again with vanilla (white) baking chips. Quickly sprinkle coarse salt over all while candy drizzles are still wet.
  5. 5Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!
I can't make these again unless I have people to give them away to because they are so amazingly good that I have NO SELF CONTROL.  I love these.  I wish I was eating them right now.

Apple Salsa
From Our Best Bites
http://www.ourbestbites.com/2012/01/black-beans-rice-with-chicken-and-apple-salsa/

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 lime

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside

Serve with rotisserie chicken, black beans and rice.

Avocado Chicken Parmigianna
From Cuisine Paradise by Ellen Aguan
http://ellenaguan.blogspot.com/2011/11/avocado-chicken-parmigiana.html

Ingredients:
2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese 
Salad Green, to serve
Method:-
1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. 

3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius(392°Fahrenheit) fan-forced oven. 

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

This was awesome!  A great twist on the classic chicken parmigian.

Ham and Egg Crepe Squares
From Framed Cooks
http://www.framedcooks.com/2011/02/ham-and-egg-crepe-squares.html

INGREDIENTS

1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups milk
4 large eggs
3 tablespoons melted butter
9 thin slices ham
9 eggs
Chopped fresh parsley

DIRECTIONS

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 1-2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

These were amazing.  We had leftover crepes and made these again for dinner a few nights later.  Yum!


No Bake Strawberry Ice Box Cake
From The Kitchn
http://www.thekitchn.com/summer-recipe-nobake-strawberr-117900

No-Bake Strawberry Icebox Cake

serves 8 to 12
2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
This was the highlight of our strawberry season and my husband's birthday dessert.  I didn't have rosewater, so I substituted almond extract.
Crock Pot Honey Sesame Chicken
From Very Culinary
http://veryculinary.com/2012/02/09/crock-pot-honey-sesame-chicken/ 
Ingredients
• 5 boneless, skinless chicken thighs (about 1 1/2 pounds)
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce (I used low sodium)
• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 tablespoons vegetable oil or olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• 1/2 tablespoon (or more) sesame seeds
• 3 scallions, chopped
Directions
Lightly season both sides of chicken with salt and pepper, put into crock pot.
In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.
Another great slow cooker dish!  I always serve with rice and stir fry vegetables.
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