Frozen Chocolate Pie

Crust; 2 cups finely chopped pecans-toasted. 5 tbsp plus 1 tsp firmly packed brown sugar 5 tbsp butter-chilled and cut into small pieces. 2 tsp dark rum; Chocolate filling; 6; oz semi sweet chocolate; 1/2 tsp instant coffee powder. 4 eggs-room temp. 1 tbsp dark rum; 1 tsp vanilla; 11/2 cups whipping cream; 3 tbsp shaved chocolate; Crust; Blend all ingredients until they hold together. Press into a 9 in pie tin and freeze for at least 1 hour; For filling; Melt chocolate with coffee in double boiler; Remove from heat and whisk in eggs, rum, and vanilla until smooth. Let cool for 5 min; Fold in 1 cup whipped cream; Fold. Into crust and freeze; ; One hour before serving, put pie into fridge; Whip 1/2 cup cream and dollap or pipe over pie; Sprinkle with shaved semi sweet chocolate.

Crock Pot Pork Loin Roast

Very tender, flavorful and easy ; Pork Loin - not the long narrow tenderloin - I've used 4 - 4 1/2 lb roasts. Large onion- I used Walla Walla Sweets. Soy sauce; Salt and Pepper Chopped garlic; Vegetable Oil; Season pork liberally with salt and pepper Lightly coat bottom of skillet with oil Add chopped garlic-I used approx. 2 tbsp/enough to cover bottom. Brown roast on all sides in hot skillet - 2-3 min. Slice onion into rings. Place half the onion rings in the bottom of the crockpot place browned roast on top of the onions place the remaining onion rings on top of the roast Sprinkle 3 tbsp of soy sauce over roast; Pour in 1/2 ; 1 cup water ( I liked it best with the full cup so that there was more juice and/ or keeping the meat moist and tender when reheating) Cook on low 8 - 10 hours (a 4 1/2 lb roastwas easily pullable/shredable after 10 hours was better for slicing Cook on high 3 - 4 hrs- I've only tried the low temperature; this estimate is from the recipeEnjoy sliced with gravy and potatoes, next day on bread with gravy over it; shredded for sandwiches or in enchiladas; slice in pieces and stir fry with rice or potatoe chunk vegetables to which you've added the leftover gravy or juice. Very versatile.You can use thick cut pork chops as well instead of the pork loin,it will come out just as good.

Sparkling Kiwi Lemonade

8 medium kiwifruit, peeled, divided. 3/4 cup sugar 3/4 cup lemon juice 1 liter carbonated water Slice two kiwi into small pieces. Place in ice cube trays and fill with water. Freeze. Cut remaining kiwi into fourths; place in food processor. Cover and process until smooth. Strain; discard pulp. In a 2-qt pitcher, stir sugar and lemon juice until sugar is dissolved. Stir in kiwi puree. Refrigerate until chilled. Just before serving. stir in carbonated water. Serve over kiwi ice cubes.

Chicken with Rosemary Butter Sauce

4 boneless skinless chicken breast halves(4oz. each) 4 tbsp butter, divided. 1/2 cup white wine or chicken broth. 1/2 cup heavy cream 1 tbsp minced fresh rosemary. In a large skillet over medium heat. cook chicken in 1 tbsp butter for 4-5 min on each side or until juices run clear. Remove and keep warm. Add wine to the pan; cook over med-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.

Fresh Peach Pie

4+ Cups sliced peaches 3 tbsps cornstarch 1 cup sugar 1 tbsp butter/margarine 1 tsp vanilla Baked pie shell. Place 1 cup of fruit in blender and add cornstarch and sugar. Liquefy. Put over medium heat and cook unti thick. Add margarine and vanilla. Pour over sliced fruit and add to baked pie shell. Chill well. Serve with whipped cream or Cool Whip.

Chocolate Carmel Layer Bars

1pkg german chocolate cake mix 1/3 Cup evaporated milk 3/4 cup softened margarine 1 cup nuts (optional) Mix cake mix, milk and margarine. Add nuts and press 1/2 of mixture into greased and floured 9-13 inch pan. Bake 6 min at 350. 14 oz pkg light caramels 1/3 cup evaporated milk 3/4 large pkg chocolate chips - Melt caramels with milk over low heat, stirring often. Spread over baked crust. Sprinkle chocolate chips over caramel layer. Top with remaining cake mix. Bake for 15-20 min. Cool slightly and then refrigerate 30 min to set caramel. Cut into bars. ENJOY!!!

Slow Cooker Lasagne

1lb ground beef 1 onion. Chopped 1/8 tsp garlic powder 2-15 oz cans tomato sauce 1-6oz. Tomato paste 1 1/2 tsp salt 1 tsp dried oregano 1-12 oz carton cottage cheese 1/2 cup grated parmesean cheese 12 oz lasagna noodles. uncooked 12 oz shredded mozarella cheese. Brown ground beef and onion in skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get warm. Spoon a layer of meat sauce onto bottom of the crockpot. Add a double layer of uncooked noodles(break to fit) and top with the cheeses. Repeat with sauce,noodles, and cheeses until all are used up. Cover and cook on low for 6-8 hours. 10 servings.