Crockpot Herbed Almonds

• 2 cups raw almonds
• 1/2 tsp coarse ground black pepper
• 1/2 tbsp salt
• 1 tbsp dried thyme
• 1 tbsp dried rosemary leaves
• 1 1/2 tbsp olive oil

1. Combine all ingredients in a 1 1/2 quart slow cooker
2. Cover & cook on high for 1 1/2 hours, stirring every 30 minutes
3. Serve warm or allow to cool

Apple Maple Pecan Salad

• 1/4 cup lemon juice
• 1/4 cup avocado oil
• 1/4 cup maple syrup
• 1 1/2 tsp Dijon mustard
• 1/2 tsp coarse ground black pepper
• 4 cups green cabbage, shredded
• 3 large Granny Smith apples, julienned
• 1/2 cup gorgonzola cheese
• 1 cup pecans, chopped & toasted

1. In a small bowl, whisk lemon juice, avocado oil, maple syrup, Dijon mustard, & pepper until blended
2. In a larger bowl, combine cabbage, apples, & cheese. Toss with dressing to coat
3. Let stand 30 minutes before serving or can be made the day before you serve

Wild Rice Chicken Salad

• 3 cups chicken, cooked & cubed
• 4 cups uncooked wild rice (12 cups cooked)
• 2 cups red grapes
• 2 1/2 cups cauliflower
• 2 cups broccoli
• 1 red onion, diced
• 4 cups mayonnaise
• 2 cups cashews
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sugar
• 1 tbsp celery seed

1. Add all seasoning to mayonnaise & mix well
2. Combine all other ingredients & mayo
3. Cashews may be mixed in or sprinkled on top

Crockpot Shredded Beef

• Peterson's beef shank
• Dry au jus mix packet
• Dry French onion soup mix packet

1. All ingredients into the crockpot, set to low & stir occasionally
2. Beef will create its own moisture, or you can add stock if desired
3. Shred & serve

Cinnamon Roll Cookies (Gluten Free)

Filling:

• 6 tbs salted butter, softened
• 3/4 cup packed brown sugar
• 1 1/2 tbs cinnamon (we used Ceylon cinnamon)

Dough:

• 1 cup salted butter, softened
• 1 2/3 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla
• 3 1/2 cups gluten free flour (we used Bob's Red Mill all-purpose gluten free flour)
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tbs cream of tartar

For rolling:

• 1/3 cup granulated sugar
• 1 1/2 tbs cinnamon

1. Make the filling first: in a large bowl, cream softened butter and add brown sugar & cinnamon.
2. Line a baking sheet with parchment paper & roll the filling into marble sized balls - freeze 20 minutes
3. Preheat oven to 350f & line more baking sheets
4. In the same bowl, cream dough butter until smooth
5. Beat in granulated sugar
6. Add eggs & vanilla, beat until just incorporated
7. Add flour, baking soda, salt, cream of tartar & gently beat together (don't overwork)
8. Fold in frozen filling balls
9. Coat cookies (about 2in balls) in cinnamon sugar mix & place on baking sheets, about 2in apart
10. Bake for 11-12 minutes
11. Cookies will still look slightly undone and oozy: the edges should be firm but not golden
12. Shape any escaped filling back into the cookies while still warm & let set for at least 5 minutes before transferring to a wire cooling rack

Coconut Brownies

• 1 package brownie mix (Ghirardelli was what we used)
• 11 oz butterscotch chips
• 2 cups sweetened shredded coconut
• 1 cup chopped pecans (optional)
• 14 oz sweetened condensed milk (1 can)

1. Preheat oven to 350f. Line or grease a 13x9 baking pan
2. Prepare brownie batter according to package directions & pour into prepared pan
3. Add butterscotch chips, shredded coconut, & pecans.  Drizzle with condensed milk (or dump on top like we did)
4. Bake until topping is golden brown, 35-40 minutes
5. Cool & serve