Oreo(or Strawberry) Cool Whip Pie

8oz Temp Tee Whipped Cream Cheese

1/2 Cup Sugar

8oz Sour Cream

8oz Cool Whip

1pkg Chopped Oreo's or Sliced Strawberries

Hot Fudge or Strawberry Syrup

1 Prepared Pie crust

-Mix with a wooden spoon not a mixer the cream cheese and sugar

-Add the sour cream and mix again

-Fold the cool whip into the mixture

-Add the Oreo cookies or sliced strawberries in the mixture ( leave some to sprinkle on top)

-Place the mixture into the prepared pie crust and even it out

-Sprinkle left over Oreo or strawberry slices

- Drizzle hot fudge or strawberry syrup on top

-Chill in refrigerator for 3 hours and enjoy!

Crock Pot Sesame Seed Country Ribs

I got this recipe from Taste of Home magazine. I made it on Mothers Day and everyone loved it.
A little tip I picked up, when cooking your country ribs in the crock pot put them in first without the sauce. Cook for about an hour and then drain all the liquid that the pork releases. Your end result is that your sauce won't be watered down from the pork juices. I really wanted to take these and put them on the barbecue to crisp them up but I cooked them too long in the slow cooker so they were falling apart. After I took them out of the crock pot I took the sauce and put it in a pan and reduced it to about half, and then poured it over the ribs.

5 lbs country ribs
3/4 cups packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 tbs rice wine vinegar
1 tsp ground ginger
3 tbs chopped garlic
1 tbs sesame seeds
1/4-1/2 tsp of crushed red pepper
1 large onion sliced
Mix all liquid and spice ingredients together in a bowl.
After cooking ribs "naked" for an hour, put sliced onion in the bottom of the cooker. Place half the ribs on top of onion and pour half the sauce on the ribs. Continue with the other half and the rest of the sauce. Cover and cook on low for 5-6 hours. I guess crock pot temperatures differ because the one I have cooks much faster than my last one. If you're not familiar with your crock pot keep checking to make sure the ribs are tender but not falling off the bone. Once they are done, either crisp them up on the barbecue or under the broiler. Use the sauce to baste. Sprinkle ribs with a few sesame seeds when all done. Enjoy!!

Chicken Chick Pea Stew

Here's one I kind of put together by accident. I wanted to make one chicken dish but didn't have all the ingredients (curry was one of them-I'm a little afraid of curry...I think it will seep out of my pores)so I just took a few of the ingredients I had combined with some other things I had in the pantry. The results were absolutely delicious. If I had to put an ethnicity on it I might call it Morroccan...or at the very least Middle Eastern. So enjoy!! For this I used skinless thighs. Usually I use boneless as well, but I cooked it for quite some time and didn't want the chicken to shred.

6 skinless chicken thighs
1 can stewed tomatoes 15 oz
1 can tomato sauce 8 oz
1 can chick peas 15 oz
1 large onion sliced
1/3 cup of raisins (I used regular raisins because that is what I had in the house)
3-4 cloves garlic chopped
1 tsp ground coriander
1tsp cumin
1/2 tsp cinnamon
olive oil (to saute onions and garlic)

Saute onion in olive oil, when almost cooked through add garlic and continue to saute without browning garlic. Remove onion mixture from pan and brown chicken thighs on both sides. Once chicken is browned, put back in pan and add onion mixture. Add all other ingredients. Rinse chick peas before adding to pot. Cook on med. low for about an hour. If sauce gets too thick add about a 1/4 cup of water. Serve over basmati (I use basmati) rice or cous cous.