Crock-Pot Chocolate Candy

2 lbs(36 oz) salted dry roasted peanuts
4 oz (4 squares) German's Sweet chocolate
1 12 oz. package semisweet chocolate chips (about 2 cups)
2 1/2 lbs. white almond bark

Put the peanuts in the bottom of the 4 quart slow cooker. layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 Tbs per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

2 lbs(36 oz) salted dry roasted peanuts
4 oz (4 squares) German's Sweet chocolate
1 12 oz. package semisweet chocolate chips (about 2 cups)
2 1/2 lbs. white almond bark

Put the peanuts in the bottom of the 4 quart slow cooker. layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 Tbs per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

Crunchy Slaw

Salad:
1 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 c. sliced almonds
1/2 c. sesame seeds
1/4 c. butter
2 3 oz packages ramen noodles, flavor packets discarded

Dressing:
2 Tbsp sugar
1/2 cup vegetable oil
3 tbsp red wine vinegar
1 tsp. salt
1/2 tsp pepper


Mix cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss. Serves 10 to 12.

Salad:
1 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 c. sliced almonds
1/2 c. sesame seeds
1/4 c. butter
2 3 oz packages ramen noodles, flavor packets discarded

Dressing:
2 Tbsp sugar
1/2 cup vegetable oil
3 tbsp red wine vinegar
1 tsp. salt
1/2 tsp pepper


Mix cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss. Serves 10 to 12.

Breakfast Bowls

2 Tbsp butter
8 large eggs
1- 16 oz. bag frozen hash browns or Tater Tots, thawed
1 lb pork sausage
1 lb bacon
1 9 oz. package cheese and roasted garlic totellini
10 oz. sharp cheddar cheese, grated (about 2 1/2 cups)

In a large skillet, melt the butter and scramble the eggs. In a separate large skillet, cook the hash browns according to package directions. In a third large skillet, break up the sausage with a wooden spoon and cook until browned. Drain off excess fat. Transfer the sausage to a bowl. cook the bacon in the same skillet. Drain on paper towels and set aside. cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese. Serves 4.

2 Tbsp butter
8 large eggs
1- 16 oz. bag frozen hash browns or Tater Tots, thawed
1 lb pork sausage
1 lb bacon
1 9 oz. package cheese and roasted garlic totellini
10 oz. sharp cheddar cheese, grated (about 2 1/2 cups)

In a large skillet, melt the butter and scramble the eggs. In a separate large skillet, cook the hash browns according to package directions. In a third large skillet, break up the sausage with a wooden spoon and cook until browned. Drain off excess fat. Transfer the sausage to a bowl. cook the bacon in the same skillet. Drain on paper towels and set aside. cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese. Serves 4.

Stuffed Filet Mignon

4 filet mignons, 2-3 oz each and 1.5" thick
4 oz. bleu cheese (use Gorgonzola Bleu cheese for better taste)
1/4 c. heavy cream
4 slices thick pepper bacon
2 to 3 Tbs Olive Oil
toothpicks
Salt and cracked black pepper, to taste

Preparation:

In a medium-sized skillet. Brown each side of filet in 2-3 tbs. olive oil. Don't over cook at this stage. You just need a light brown to retain flavor when cooking in oven. Cut a small pocket in the center of each filet mignon, leaving about 1/4" around the outside. In a small mixing bowl, combine bleu cheese and heavy cream. Fill a large pastry bag with the creamy bleu cheese mixture. Pipe bleu cheese into filet mignon pockets, dividing evenly amongst each of them. Set aside.

In a medium-sized saute pan over medium heat, cook bacon until it's just beginning to brown. Drain and cool slightly. Wrap 1 piece of bacon around the outside of each filet mignon and secure ends with a toothpick. Season with salt and pepper to taste. Broil filet mignons about 6 inches from the broiler for about 6 to 10 minutes each side depending on desired level of "pink." Serve with your favorite side item. Enjoy!!!

4 filet mignons, 2-3 oz each and 1.5" thick
4 oz. bleu cheese (use Gorgonzola Bleu cheese for better taste)
1/4 c. heavy cream
4 slices thick pepper bacon
2 to 3 Tbs Olive Oil
toothpicks
Salt and cracked black pepper, to taste

Preparation:

In a medium-sized skillet. Brown each side of filet in 2-3 tbs. olive oil. Don't over cook at this stage. You just need a light brown to retain flavor when cooking in oven. Cut a small pocket in the center of each filet mignon, leaving about 1/4" around the outside. In a small mixing bowl, combine bleu cheese and heavy cream. Fill a large pastry bag with the creamy bleu cheese mixture. Pipe bleu cheese into filet mignon pockets, dividing evenly amongst each of them. Set aside.

In a medium-sized saute pan over medium heat, cook bacon until it's just beginning to brown. Drain and cool slightly. Wrap 1 piece of bacon around the outside of each filet mignon and secure ends with a toothpick. Season with salt and pepper to taste. Broil filet mignons about 6 inches from the broiler for about 6 to 10 minutes each side depending on desired level of "pink." Serve with your favorite side item. Enjoy!!!