For crust:

2 sticks unsalted butter, softened

2/3 cup packed brown sugar

2 2/3 cups all-purpose flour

½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter

1 cup packed light brown sugar

1/3 cup honey

2 tablespoons heavy cream

2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

2 lb. strawberries

2 sleeves graham crackers

1 -8 oz. pkg. cream cheese, room temperature

1 -14 oz. can sweetened condensed milk

2- 3.4 oz. pkg. instant cheesecake flavored pudding

3 cu. milk

1- 12 oz. carton whipped topping, divided

Ingredients: 2 lb. strawberries 2 sleeves graham crackers 1 -8 oz. pkg. cream cheese, room temperature 1 -14 oz. can sweetened condensed milk 2- 3.4 oz. pkg. instant cheesecake flavored pudding 3 cu. milk 1- 12 oz. carton whipped topping, divided Directions: Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13x9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.

Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13x9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.

Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.

Ingredients :

16 oz beef stew meat

2 each bell peppers

1 vegetable oil

3 tbsp worcestershire sauce

1 tsp garlic minced

1 can beef broth

1 can stewed tomatoes

1 season salt

1 all-purpose flour

Directions :

Cut up bell peppers into strips

Mix season salt with flour

Coat meat in flour and heat oil in skillet

Add meat and minced garlic and bell peppers and fry till meat is a little browned. Do not cook through.

Using a spoon with holes take out meat and peppers and move to a lined slow cooker, leaving oil in the pan.

Add stewed tomatoes with the juice and 1 can of beef broth to the oil.

Add enough flour to create a gravy while constantly stirring

Pour gravy mixture into crock pot over the meat.

Cover and cook on low for 8 hours

Serve over a bed of rice or noodles. Your choice

4 tbsp. butter or shortening

5 tbsp. flour

1/4 tsp. sage – OPTIONAL

1/4 tsp. garlic powder

1/4 tsp. black pepper

1 beef boullion cube

1 chicken boullion cube

2 cups water

How to make it :

Boil the water and add bouillon cubes; stir until dissolved. Set aside.

Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.

Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.

Add flour mixture to melted butter, stirring constantly.

Cook until it takes on a golden brown color.

Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.

Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce.