French Onion Soup..Slow Cooker (a combination of two on-line recipes)

3 pounds onions, which is around 6 large onions ...I weigh

1/2 cup (4 oz) butter, melted

2 cloves garlic, minced

1/2 cup dry sherry wine ...I didn't have any the first time I made this...I do now

8 cups beef stock/broth

1 bay leaf

1/4 tsp dry thyme (or 3 sprigs fresh)

salt and pepper to taste

Baguette, sliced

8 oz of Gruyere cheese, shredded, divided (check recipes if you wish to use Gruyere and combine with another cheese or two ...I used just Gruyere

1. Cut onions in half, and slice thinly. Place them in the slow cooker. Add your melted butter and stir well so all onions are coated. Put this on low overnight, 10 - 12 hours.

2. Add the garlic. Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.

3. Throw in the thyme, bay leaf, salt/pepper and broth. Stir well. Cook on low for 8 - 10 hours or on High for 4 - 6 hours. I did a combo of that ...when I needed it to be ready, I went with it. After all the onions are cooked ...the rest is just melding.

4. Preheat oven to 400ºF. Slice bread to 1/2" thick slices. Brush both sides lightly with olive oil. Arrange on a baking sheet and bake 6 - 8 minutes until golden brown at the edges. I did about 8 minutes ...flipped the bread and did another 2 minutes.

5. Once soup is out, set oven to 'broil'.

6. Pour soup into bowls..3/4 full or so. Sprinkle the top with a bit of your cheese. Lay the bread on top ...and sprinkle the rest of the cheese on top. Broil for 2-3 minutes ...until cheese topping is lightly browned and bubbling.

Crustless Rhubarb Custard Pie

ingredients:

- 3 cups rhubarb, diced

- 1/3 cup flour

- 3/4 cup granulated sugar

- 1/2 teaspoon baking powder

- 1/2 teaspoon salt

- 4 large eggs

- 1 tablespoon vanilla extract

- 1 cup milk

- 1 teaspoon butter, softened (for greasing the pie plate)

instructions:

1. Preheat the oven to 375°F (190°C) . Clean and dice the rhubarb

2. Generously grease the bottom and sides of a pie plate with the softened butter, then add the diced rhubarb

3. In a blender, mix the flour, sugar, baking powder, salt, eggs, vanilla, and milk until smooth—about 1–2 minutes

4. Pour the blended mixture over the rhubarb in the pie plate

5. Bake for 40 minutes. The center should still have a slight jiggle when done—it’ll firm up as it cools

6. Let it rest for 10–15 minutes before serving

A creamy, tangy delight that’s simple and satisfying!

Zesty Jalapeno & Cheese Beef Pie with Leftover Brisket

Ingredients:

2 cups leftover brisket, shredded

1/2 cup shredded cheddar cheese

1/4 cup diced jalapenos (fresh or pickled)

1 sheet refrigerated pie crust

1 egg, beaten (for egg wash)

1/4 cup sour cream (for serving)

Directions:

Preheat your oven to 375°F (190°C).

Roll out the pie crust and place it in a 9-inch pie dish. Press down gently, trimming any excess dough.

In a bowl, combine shredded brisket, cheddar cheese, and diced jalapenos. Stir well.

Spoon the brisket mixture into the pie crust, spreading evenly.

Cover with another sheet of pie crust, sealing the edges. Cut a few slits in the top for steam to escape.

Brush the top of the pie with beaten egg.

Bake for 30-35 minutes, or until the crust is golden brown and crispy.

Serve warm with a dollop of sour cream on the side.

Sun-Dried Tomato and Bacon Smothered Chicken with Creamed Spinach

Ingredients:

4 boneless, skinless chicken breasts

1 tbsp olive oil

4 slices bacon, cooked and crumbled

1 cup sun-dried tomatoes, chopped

2 cups fresh spinach, chopped

1 cup heavy cream

1/2 cup Parmesan cheese, grated

2 cloves garlic, minced

Salt and pepper, to taste

1/4 tsp red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Directions:

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

Make the Creamed Spinach: In the same skillet, add the minced garlic and saute for 1-2 minutes until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes.

Add Cream and Parmesan: Lower the heat and pour in the heavy cream. Stir in the grated Parmesan cheese and cook for 3-4 minutes, allowing the sauce to thicken.

Combine Ingredients: Stir in the chopped sun-dried tomatoes and crumbled bacon. Add red pepper flakes for a bit of heat, if desired.

Smother the Chicken: Return the cooked chicken breasts to the skillet and spoon the creamy spinach mixture over the top. Cook for an additional 2-3 minutes, ensuring the chicken is heated through.

Garnish and Serve: Sprinkle with fresh parsley and serve this rich and creamy dish with your favorite side!