MINI WEDGE PARTY SALADS

I was inspired by this recipe, & whipped these up last weekend! I’m not sure why I’ve never thought of this before! We all know I’m a fan of spicing up boring ol’ salads, and this one can be done in pretty much any variation, as long as you have a good, crisp head of iceberg lettuce.

Mini Wedge Party Salads

(Original recipe found here.)

Iceberg lettuce (cold, cut into wedges)

Top with:
(Anything!) Mine were topped with tomatoes, cucumbers, peppers, hard-boiled eggs, bacon, cheese, and homemade ranch dressing- and if you drizzle a little dressing first, it helps the toppings hang on.

Chill in the fridge until ready to serve.

Note: Have napkins on hand- they can be a little tipsy when you serve them, but this is a perfect way to bring something “healthier” to a party, or to entice your kids to eat their veggies!

BROWNIES STUFFED WITH REESE’S PEANUT BUTTER CUPS!

REESE’S PUMPKINS IN JUNE? HOW FUN IS THAT! I HAD TO USE UP THE LAST OF MY HALLOWEEN PUMPKINS BUT OF COURSE, REGULAR REESE’S CUPS WILL WORK PERFECTLY HERE! JUST USE ENOUGH TO COVER THE ENTIRE PAN!

Ingredients:

1 cup butter

2 cups sugar

2 tsp. vanilla extract

4 large eggs

3/4 cup unsweetened cocoa

1 cup all purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

16-24 Reese’s peanut butter cups (snack size) (#needed will vary on what shape pb cups you use)

Instructions:

Preheat oven to 350 degrees and line a 9×9 baking pan with nonstick foil. In microwave, melt butter.
Stir in sugar and vanilla extract. Add eggs, one at a time, and incorporating each egg in before adding another one. Stir in the dry ingredients. Pour half the batter into the prepared baking pan and place Reese’s cups next to each other. Pour the rest of the batter on top of the Reese’s cups, covering them. Spread the batter gently with an offset spatula to make sure everything is covered.
Bake for 35-40 minutes then remove from oven and let brownies cool in pan until room temperature.
Chill and then trim into squares.

adapted from a table for two

Honey Garlic Crockpot Chicken

This is a fabulous one pot wonder!!!!! My husband raves about crockpot chicken this every time I make it. It also makes a huge batch so we always have leftovers which are equally as awesome!

Crockpot Honey Garlic Chicken

Ingredients:

2-3 large bone-in, skinless chicken breasts (1 1/2 pounds total)
1 package chicken thighs (2 1/2 pounds)
1/2 cup honey
1/2 cup Tamari (or soy sauce)
1/4 cup blackberry jam
2 Tablespoons olive oil
3 cloves garlic, minced
1 Tablespoon cornstarch mixed with 3T. water
Sliced scallions, for garnish

Instructions:

Place all the chicken in the crockpot. In a bowl, whisk honey, tamari, blackberry jam, olive oil, garlic & onion. Pour the sauce over the chicken. Cover the crock pot and cook the chicken on high for 5 hours. Carefully remove all of the chicken to a plate. Remove skin/bones and using 2 forks, shred the chicken. Put the chicken in a bowl. Remove liquid from crockpot and strain into a pot over medium heat. Whisk in the cornstarch/water and boil a few minutes to reduce. Strain this through a sieve. Pour the sauce over the chicken, stirring to evenly mix. Pour as much or as little as you’d like!!! Top with scallions!! Serve over rice! Add some chopsticks for fun!
Recipe adapted from Just a Taste

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