In a large skillet or frying pan, sauté the celery and onion in butter until tender. Stir in the remaining ingredients then transfer to a greased 3-qt. slow cooker. Cover and cook on low for 4 hours or until vegetables are tender. ENJOY!!!
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Add the oil, the apple cider vinegar, the apple juice, the honey, 1 tablespoon of the lemon juice, the salt, and the pepper to a mason jar or a jar with a tight-fitting lid. Tightly screw on the lid and shake vigorously until everything is thoroughly combined.
Place the apple slices in a large resealable plastic bag and add the remaining lemon juice. Seal the bag and shake to coat.
In a large salad bowl, layer the salad greens, the apple slices, the pecans, the dried cranberries, and the blue cheese. Just before serving, drizzle on the dressing and toss until evenly coated.
Enjoy.
RC: Heyrecipe.com
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Preheat oven to 350 degrees. Use an electric mixer and blend together eggs, sugar, and butter until well combined. Add the remaining ingredients and combine well. Pour into pie shell.
Bake for 20 minutes, then check pie and cover crust edges with aluminum foil or a pie shield so edges don’t burn. Return to oven and continue baking another 35-40 minutes. If the center is very jiggly it’s not ready to come out. It can move slightly in the center and then firm up as it cools. But at the hour mark it should be pretty steady in the middle and it will be smooth and delicious when it’s fully cooled down. Don't bake for more than an hour. Let pie cool on cooling rack until completely set, which should be about about 2 hours. Serve with vanilla ice cream.
RC: Chris Nease from celebrationsathomeblog.com
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Preheat the oven to 325 degrees. Grease an 8x8-inch baking dish or pan.
Beat egg whites with an electric mixer on medium speed in a medium glass or metal bowl until stiff peaks form. Set aside.
Beat white sugar and egg yolks with an electric mixer on medium speed in a large bowl until fluffy and lightened in color, about 2 minutes.
Gradually beat in melted butter, vanilla, instant espresso powder (if using), and salt until smooth and thickened, about 2 minutes.
Mix in flour and cocoa powder just until combined. Gradually beat in milk until smooth.
Gently fold egg whites into the batter using a spatula until partially combined. Small lumps and streaks of egg white should still be visible; this will help create the cake's distinct layers. Transfer batter to prepared baking dish.
Bake in the preheated oven until top is golden and an instant-read thermometer inserted in the center registers 195 to 200 degrees, 45 to 50 minutes. The center should still jiggle slightly when gently shaken.
Cool to room temperature on a wire rack, 1 1/2 to 2 hours. Cover and refrigerate until cold, 2 to 4 hours. Chilling also helps the layers fully set.
Dust with powdered sugar before serving.
RC: Allrecipes.com
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Put the evaporated milk into the pot with the butter and sugar (to taste) and milk, then bring to a boil. Crumble crackers into the pot, stir and add crackers until it turns into a pudding-like consistency.
RC: Mele Apana
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