Golden~Crusted Brussels Sprouts

24 small brussels sprouts
1/c c olive oil ~ divided
Salt & freshly ground pepper ~ to taste
1/4 c grated Parmesan cheese
2 T lemon juice

Wash sprouts well. Trim stem ends and remove any raggedy outer leaves. Cut in half from stem to top; place in a bowl and toss gently with 1/4 c olive oil.

Heat 1/4 c olive oil in large skillet over medium heat. Place brussels sprouts in pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook 5-10 minutes; bottoms of sprouts should only show a hint of browning. Pierce one sprout to gauge if tender throughout; cover and continue cooking if needed.

Once just tender, uncover, turn heat to medium-high and cook until flat sides are deep brown and caramelized. Toss for browning on rounded side. Season with salt, fresh pepper and grated cheese. Plate and drizzle with lemon juice, serve immediately.

Crock Pot Mexican Chicken with Black Beans

4 boneless chicken breasts
1 ~ 15 1/2 ounce can black beans ~ drained
1 ~ 15 ounce jar mild Pace salsa
2 c frozen corn kernels
1 ~ 8 ounce package cream cheese

Place chicken in crock pot. Add black beans, salsa and corn. Turn pot to high for 4-5 hours or until chicken is cooked. Place cream cheese in pot for 1/2 hour to soften. Stir and serve over white rice.

Apple Walnut Cake

3 eggs
1 3/4 c sugar
1/2 c oil
2 t vanilla
2 c flour
1 t baking soda
2 t cinnamon
1/2 t nutmeg
1/4 t salt
4 c diced apples ~ unpeeled
1 c walnuts ~ coarsely chopped

Preheat oven to 325. Beat eggs; add sugar, oil and vanilla and mix well. Add dry ingredients to batter and combine. Fold in apples and walnuts. Pour in ungreased 9 x 13 baking dish, bake 55 minutes. Frost with butter cream or cream cheese frosting when cake is completely cooled. Store in fridge tightly covered.

Broccoli Cheese Casserole

Florets from 2 heads broccoli ~ chopped and rinsed
1 can cream of mushroom soup
2 c shredded cheddar cheese
2 eggs ~ beaten
Salt and pepper to taste
12 Ritz crackers ~ crushed

Preheat oven to 350. Mix all ingredients (except Ritz crackers) and place in 8 x 8 baking dish. Cover with foil and bake 35 minutes. Remove foil and top with crackers. Bake uncovered an additional 10 minutes or until crackers are golden. Let set 10 minutes before serving.