Slow Cooking Lemon Garlic Chicken

1 teaspoon dried oregano

1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Cocoa Cola Cake

1 White Cake Mix

1 C. Coke

2 Eggs

1/2 C. Buttermilk

1/4 C. Cocoa

1 tsp. Vanilla

1 1/2 C. Marshmallows

1/2 C. Butter, melted

Fudge Frosting:

1/4 C. Cocoa

1/3 C. Coke

1/2 C. Butter

4 C. Powdered Sugar

1 C. Pecans, chopped

Combine all ingredients, fold Marshmallows in last. Bake at 350* for 35-40 minutes. For Fudge Frosting: Combine butter and cocoa in a pan, cook until melted. Add coke; boil. Take off heat, stir in powdered sugar, fold in pecans. Spread over cake.

Garlic Pasta

1 Tbsp. Garlic, minced

1/4 C. Olive or Vegetable Oil*

1/2 C. Chopped Parsley

1/4 C. Chopped Oregano

1 tsp. Salt

1/4 Tsp. Pepper

1 lb. Pasta, cooked and drained**

In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat add parsley, oregano, salt and pepper. Toss with pasta; serve immediately.

* The recipe I have calls for 1/2 cup oil, I personally thought it was too much!

**I used 4 cheese Ravioli pasta ;-) YUM!

Butterscotch Pecan Dessert

1/2 cup cold butter

1 cup all-purpose flour

3/4 cup chopped pecans, divided

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1 carton (8 ounces) frozen whipped topping, thawed, divided

3-1/2 cups milk

2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours. Yield: 16-20 servings.

Nutmeg Syrup

1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cold water
2 tablespoons butter
1 teaspoon vanilla extract

In a large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter and vanilla Yield: 2-1/3 cups.