Brown Sugar Cashew Bars With a little TLC, these came out divine! The dough is pretty sticky, so if you're going to foil your pan, make sure the foil goes over the handles and is pressed into the corners to keep it stable. After the crust was baked, using my fingers I pressed the cashews as best I could into the crust before adding the brown sugar liquid. I rocked the pan back and forth to spread the liquid, then used a wet stainless steel pasta spoon to press the cashews again before baking. When I pulled the pan out, I used that same damp spoon to press the cashews again. I only had one nut come loose when I cut the bars. They are delicious and I will make them over and over again!

Slow Cooker Chicken Stew with Pepper and Pineapple Made as is, this stew was okay (a four out of five); but the basis made it potential for excellent! I use low sodium broth (double the amount) and low sodium worcestershire (instead of soy sauce to keep it gluten free), Frank's Red Hot Wing sauce (2 tbsp) for pepper sauce, and pineapple tidbits instead of chunks. I'm also a lot more liberal with the ginger. It's also great with sliced sweet potatoes added at the start (I love sweet potatoes and sliced up an enormous one). Highly recommend for something healthful yet different.

Apple Streusel Cheesecake Bars I made these this week to RAVE reviews. My husband can't stop eating them!! I did change the recipe a bit. I found the streusel/crust so dry with a stick of butter that I mashed in another third stick. I then followed the recipe to the letter. I baked the bottom for the ten minutes called for and had great success; while firm to cut, the bottom was delicious and solid, and the bars didn't crumble while serving or eating. (And the streusel topping was lovely, too!) I am going to make these with raspberry filling next time for something different.