How about another salad. I made this to take to dinner with 2 other couples a week or so ago. Both asked for the recipe. I have posted this recipe before. It came to me via my daughter from a little coffee shop/cafe in SC. This chick pea salad is really good and a little different. It makes a lot but it keeps well. Chick Pea Salad: 2 16 oz. cans Chick Peas, rinsed and drained 2 C. chopped Romaine Lettuce (use scissors) 1 1/3 C. Seedless Red Grapes, halved 1 C. Sweet Red Pepper, chopped 2/3 C.thinly sliced Celery 1/2 C finely chopped Onion 1 1/2 to 2 C. Poppy Seed Dressing â¦start w/1 C dressing, add more if needed. *Poppy Seed Dressing: 3/4 C. sugar 1/3 C. cider vinegar (heat to boil and pour over sugar) 1 teas.salt 1 teas. dry mustard 1 teas. finely chopped green onion 1 C. vegetable oil 1 T. (+) poppy seeds Combine first 5 ingredients in blender til smooth. Turn blender on high and gradually pour in oil in slow steady stream. Stir in poppy seeds - cover and chill. *I have sometimes used purchased poppy seed dressing to save time and it's still good. jude ;

This recipe is definitely on my try-soon list. Slow-Cooker Chicken and Biscuits (Real Simple) 3/4 pound carrots (about 4), cut into 1-inch lengths 2 stalks celery, thinly sliced 1 small onion, chopped 1/4 cup all-purpose flour 1 1/2 pounds boneless, skinless chicken thighs (about 8) 1/2 teaspoon poultry seasoning kosher salt and black pepper 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 6 (store-bought or Easy Drop Biscuits; see recipe), split 1 cup frozen peas 1/2 cup heavy cream In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the wine and broth. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1âÂÂ2 to 3 hours. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using). Ten minutes before serving, add the peas, cream, and 1/2 teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves. Easy Drop Biscuits 2 cups all-purpose flour, spooned and leveled 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup whole milk Heat oven to 400 F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened. Drop 6 large mounds of the dough (about 1/2 cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.

I found this today while looking for another recipe. You can't go wrong with this one. Peanut Butter Brownie Cookies These chocolaty cookies have a peanut butter surprise in every bite. Prep Time: 1 Hr Total Time: 1 Hr 30 Min Makes: 24 1(19.5-oz.) box Pillsbury Brownie Classics Traditional Fudge Brownie Mix 1/4cup butter or margarine, melted 4oz. cream cheese (from 8-oz. pkg.), softened 1egg 1cup powdered sugar 1cup creamy peanut butter 1/2(16-oz.) can chocolate fudge ready-to-spread frosting Heat oven to 350ú F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky). Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. Bake at 350úF. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes. Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie. ***** High Altitude (3500-6500 ft): Before baking, flatten cookies slightly. Bake at 350�F. for 11 to 15 minutes. Nutritional Information: Nutrition Information: 1 Serving (1 Cookie)Calories 260(Calories from Fat 110),Total Fat 13g(Saturated Fat 6g,Cholesterol 20mg;Sodium 160mg;Total Carbohydrate 32g(Dietary Fiber 0g,Sugars 25g),Protein 4g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;1 Other Carbohydrate;2 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet

Crock-Pot Twice-Baked Potatoes (Crock pot recipe exchange) When you have leftover baked potatoes, make the filling and heat in the slow-cooker. 2 baked potatoes, cut in half and insides removed and reserved 1 cup of cooked broccoli, mashed with back of fork to break up 1/2 cup of sour cream 3/4 - 1 cup of cheese 1/2 teaspoon ground black pepper 1 teaspoon salt In a medium bowl mix the broccoli, potatoes, sour cream, pepper, salt and 1/2 cup of cheese til a smooth consistency. Spoon into potato shells. Stack the potatoes loosely on top of one another in a crock pot. If you're using a large oval pot, you may not need to stack them. Cook on low for 2 - 3 hours. The last 15 minutes of cooking sprinkle the remaining cheese on top of the potatoes and place lid back on. This will nicely melt the cheese.