CROCKPOT BEEF & BROCCOLI
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Found and made this slow cooker recipe tonight. Made us feel a little less guilty about all the Christmas goodies we have been partaking in for the past few weeks. Ha! Found via Pinterest @ Laaloosh.com.

1 lb. boneless beef round (or other cut) steak, trimmed of fat, cut into strips
1/2 c. sliced mushrooms
1 small onion — cut into wedges
1/2 c. condensed beef broth
3 T. purchased teriyaki baste and glaze (I use Kikkoman)
1 tsp. red pepper flakes (optional-if you like it spicy)
1 tsp.sesame oil — if desired
2 c. frozen broccoli florets or fresh broccoli
2 tablespoons water
1 tablespoon cornstarch
hot cooked rice

In 3 1/2 to 4 quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil. Mix well. Cover and cook on low setting for 8 to 10 hours or high for 4-5 hours. About 60 minutes before serving, in a small bowl, combine 2 tablespoons water and cornstarch. Stir cornstarch and broccoli into beef mixture. Cover and cook on low setting for an until broccoli is to desired tenderness. Serve over brown rice.
Makes 4 (1 1/4-cup) servings.
WW Points: 7

CHRISTMAS CHEX MIX
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This is slightly dangerous for me to make if I'm not planning to give it away. I am a sucker for anything drizzled with or dipped in white chocolate. This is equally delicious on popcorn.

6 c. Rice Chex cereal
1 (12 oz) bag white baking chips
1/3 c. coarsely crushed hard peppermint OR cinnamon candy
couple drops peppermint or cinnamon oil (optional)

Line large cookie sheet with foil or waxed paper. Place cereal in a large bowl. In microwavable bowl, microwave baking chips uncovered on high about 1 minute 30 seconds, stirring every 15 seconds, until chips can be stirred smooth. Stir in half the crushed candy. Pour over cereal and stir to evenly coat. Spread mixture in single layer on the cookie sheet. Immediately sprinkle remaining candy over all. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

FESTIVE FRESH CRANBERRY SALSA

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In surfing of Pinterest I came upon this recipe from Jamie Cooks it Up. I was intrigued and decided to try it on my family on Thanksgiving Eve. It not only looks so festive for the holidays, it is so interesting with it's tart, sweet, and salty flavors. Bring this to your next potluck and be prepared to share the recipe!

1 12 oz. pkg. fresh cranberries

1/4 c. green onion
1/4 c. cilantro
1 small jalapeno pepper (or to your heat level), chopped into chunks
3/4 c.  sugar
1/2 tsp. cumin
1/4 tsp. salt
2 T. lemon juice
2 8 oz. pkgs. cream cheese

Place your cranberries, green onion, cilantro, and jalapeno in a food processor.  Pulse until chopped to your desired texture- leave chunky or go longer for a smoother texture. Pour into a bowl. Add sugar, cumin, salt, and lemon juice. Mix together, cover, and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  When you are ready to serve, spread your cream cheese as evenly as you can onto a plate. Pour cranberry mixture over the cream cheese and spread it evenly over top. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

SALTED CARAMEL BUTTER BARS
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Hello. My name is Keddie and I am addicted to salt. Oh, how I love it so. Now the trend is to add a little more salt to baked goods! As if I needed another reason to eat them! If you are not addicted as I am, you can omit the salt. Recipe from Cookies and Cups.

Crust:
1 lb. salted butter, softened
1 c. sugar
1½ c. powdered sugar
2 T.vanilla
4 c. flour

Preheat to 325F. Spray a 9×13 inch baking pan lightly with cooking spray. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Press 1/3 of the dough evenly into the pan to form a bottom crust. Refrigerate remaining dough for the top. Bake until firm and the edges are a pale golden brown approx 20 minutes. Allow crust to cool for about 15 minutes.

Caramel Filling:
1 (14 oz) bag caramel candies (about 50 individual caramels), unwrapped
1/3 c. milk or cream
½ tsp. vanilla
1 T. flaky or coarse sea salt (optional) I used this

Place the unwrapped caramels in a microwave safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30 second intervals, stirring after each interval, until smooth. This can also be done in a heavy bottomed saucepan on the stove. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on the caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel layer. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes. Allow to cool before cutting into squares.

MAKE YOUR OWN LAUNDRY STAIN SPRAY!
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Why you ask? I have 3 boys, and felt I was making the big companies zillions with the bottles upon bottles I used to buy of that stuff! My Aunt Karen told me about her recipe to make her own stain treating spray at our family reunion. I was intrigued and decided to give it a try. I am telling you...if this stuff doesn't get it out, it's probably not ever coming out! I LOVE it, and mix up a new bottle about every week and a half!

1 c. ammonia
1 c. Wisk Laundry Detergent
2 c. water

Combine ammonia, Wisk, and water in a spray bottle. Gently shake back and forth to mix. Spray dierectly on stained clothing and allow to sit for about 5 minutes before washing.