Slow Cooker Baked Beans

Recipe from Betty Crocker
Servings: 12

This is the perfect baked beans recipe for a hot summer day.
It requires little effort, no hot oven or stove top, and tastes great.
They were a hit at the BBQ we hosted a few weekends ago.

3 cans (28 ounces each) vegetarian baked beans, drained
1 medium onion, chopped (1/2 cup)
2/3 cup barbecue sauce
1/2 cup packed brown sugar
2 tablespoons ground mustard

Mix all ingredients in slow cooker. Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency. (Total time will vary with appliance and setting.)

Oreo Cookie Ice Cream Dessert

When I think of classic summer desserts from my childhood, this is the first one that comes to mind. It was my brother's favorite dessert and the one he always requested for his June birthday. He's now all grown up and married, and his wife now has the honor of making it for him every year. It's simple to make, great on a hot day, and an instant crowd pleaser.

35 Oreo cookies
1/2 cup (1 stick) butter, melted
1/2 gallon chocolate chip mint ice cream, slightly softened (any flavor will work)
1 can Hershey's Fudge Sauce, softened
1 large container Cool Whip, thawed slightly

Blend cookies and melted butter in food processor until combined. Press into 9x13 pan to create crust. Layer ice cream, fudge sauce, and then cool whip onto crust. Freeze. Let stand 5 minutes before serving.

Notes: Ice cream in the rectangular box works best for this recipe because you can break open the box and slice the ice cream instead of having to scoop it out of the container. Also, sticking the pan in the freezer for a few minutes between layers makes spreading a bit easier.

My Favorite Quick & Easy Appetizer

Being that I have no time to cook, but still find myself entertaining fairly often, I've learned to improvise and find quick and easy recipes to get me through a party without going insane. Time after time, there is one appetizer I make that stands out as being a crowd favorite... and I'm not ashamed to admit it's not really even a recipe at all.

The first ingredient is Fischer & Wieser's Roasted Raspberry Chipotle Sauce. (I can usually find it at Costco in a two-pack for $12.99, but it looks like you can buy it directly from the manufacturer as well.) The second ingredient is a block of cream cheese. Just place the cream cheese on a plate and pour enough sauce over the cheese to cover it, and serve with crackers. It's as simple as that.

Everyone loves this little appetizer, and it couldn't be easier! I'm sure you could use any sort of fruity sauce or preserve, but there's something unique about the Fischer & Wieser sauce. It has the perfect blend of sweet, sour and spicy with just enough kick to keep it interesting. (And no, I wasn't paid to promote this product... although I wouldn't say no to a free sample!)

According to the bottle, the sauce is also great on meat and fish, but I've yet to try it. The website even has a large selection of recipes you can use with the sauce. I just might have to branch out and try something new!

Spinach Salad with Strawberries

This is another recipe from the wedding shower a few weeks ago. This salad is so good and makes a beautiful presentation with the bright red strawberries against the crisp green spinach.

1 package baby spinach leaves
1 cup chopped strawberries
1 cup walnuts or pecans (candied nuts work great too)
1/2 cup red onion (optional)

Dressing:
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup vegetable oil (can substitute olive oil)
1/8 teaspoon Worcestershire sauce
1 tablespoon poppy seeds (optional)

Put all dressing ingredients in a container and shake well.
Add to salad just before serving.

Chicken Curry Salad

My friend Kelly made this salad for a wedding shower a few weeks ago and everyone loved it. I'm not a huge fan of red pepper, so I'll either cut back on the quantity or leave it out all together, but other than that, I loved it.

1-1/2 cups cooked white rice, cooled (don’t overcook)
3 chicken breasts cooked and cubed, seasoned to taste
1 cup (give or take) chopped red pepper
1 cup chopped celery
1/2 cup thinly sliced green onion
1/2 cup toasted pine nuts or cashew pieces (a little more cashews)
3/4 cup dried cranberries

Mix together all the ingredients above and set aside.
Mix together all the dressing ingredients and pour over salad mixture.
(Extra sour cream and mayonnaise may be needed.)
Add salt and pepper to taste.

Dressing:
3/4 cup sour cream (low fat okay)
3/4 cup mayonnaise (low fat okay)
3-4 teaspoons curry (or more)
1 teaspoon ginger
1/2 teaspoon sugar