Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 “ 2 1/2 hours, or just until chicken is cooked through.

This pound cake is capable of serving 12. It usually gets eaten in one serving. It doesn’t last long. It doesn’t mater how many are in the house. It truly has a short shelf life.

Shepherd’s Pie with a special twist. Seaoned ground beef, mashed potatoes, and sweet creamed corn. Perfectly delicious!

This recipe for slow cooked Shredded Beef Jalisco-style (Carne deshebrada estilo Jalisco) is great with tortillas or white rice and beans.

¢ Place Veracruz Cooking Sauce in a saucepan and bring to a boil. Reduce to medium heat; add bay leaves, thyme and salt. Cook for a minute. Remove from heat. ¢ For Shrimp: Heat oil in a skillet and lightly sauté the shrimp until they start getting a deep orange color.

Sultry shrimp pasta, laced in a vodka and crushed red pepper sauce.

This is a really simple slow cooker butter chicken that tastes amazing.

This is a really cheap and easy one pan meal for students, families, anyone!

Happy Cinco de Mayo!

From: https://www.facebook.com/Nobakedesserts

A delicious winter recipe with amazing aromatic flavours. Perfect for a mid week dinner or dinner party!

Cooking the beef in horseradish sauce gives it a tangy flavor.

Combine the cream cheese, lemon juice, grated onion and hot pepper sauce; whip until smooth and fluffy. Stir in fish and parsley. Form into a ball and sprinkle with paprika. Cover and chill for 1 hour.

I love this one!! I’ve made it many times - but I use 3 loaves of bread: roast beef & provolone, ham & swiss and turkey & cheddar - on a bed of shredded lettuce. Curve the loaves and make sure they’ll fit together!

Snapper Recipes by Cousin Mark

This is a basic but very important step in Italian cooking

Solyanka is a thick, spicy, and sour soup in the Russian and Ukrainian cuisine. It may have originated in Ukraine in the 17th century. (The Kosher variation follows)

I got a bag of sorrel from the farm and found this recipe from JamieOliver.com, but I altered it a bit, as I usually do. It’s in the oven right now and smells awesome.

Long-braised smoked ham hocks with collards and spicy turnip greens. Kale can be substituted for the collards. Mustard or dandelion greens can replace the turnip greens. Perfect with mac n' cheese, beans, ribs, BBQ brisket, etc.

A fantastic dinner for those busy nights!