The only sauce you'll ever want for your dessert

What I had:

• 1/2 cup (1 stick) butter, melted
• 1 cup sugar
• 1 egg
• 1/2 cup Bailey's Irish Cream Liquor
• 1/2 cup Kahlua (or any coffee liquor)

What I did:

• In a saucepan, I melted butter on low heat
• Added sugar and egg, whisking to blend well.
• Cooked over low heat, stirring constantly, until mixture thickened. 
• Whisked in Bailey's and Kahlua.
• Removed from heat. The sauce should be soft, creamy, and smooth.
• Right before serving, heated it up and whisked it before pouring onto bread pudding.

The original recipe used a cup of Bourbon but since I was doing a St. Patrick's Day party, I changed that up. For the actual bread pudding, I soaked my raisin in Irish whiskey (of course). I used the recipe linked exactly as it is, but I wasn't ecstatic about the bread pudding. The top was dry and I don't know if using more liquid would help because that would mean more time baking. I guess there's more experimentation to this before I post a successful bread pudding recipe.

But the sauce, oh the sauce! Guests poured it on the pudding, they had it over ice cream, with chocolate cake ... some licked it with their fingers. This is a keeper, it takes any plain old dessert a couple notches up.

Slow cooker Mediterranean chicken reinvented

I have started doing meal plans, look at me all domestic ;-) But, with Oli keeping us more and more busy, it was hard to leave every night's dinner up to that day. We ended up either eating fast food or going out and spending too much money at a restaurant. So, every week now, I plan the dinners for the next week. Sunday through Sunday.

Yesterday was slow cooker Mediterranean chicken since I had a lot of the ingredients and I remembered really liking it the first time I'd made it. I read my note about the chicken being a little dry, so I did half the onions underneath the chick this time, and half over. Same with olives and the pepperoncinis.  However, this time, I also added a 28 oz can of San Marzano tomatoes, sliced with basil leaves. I also substituted the sour cream with Philadelphia garlic cooking creme. So, the new recipe is:

What I had:

• 1 lb of chicken breasts
• 2 medium white onions, sliced
• about 20 Spanish manzanilla olives, sliced
• 9 pepperoncinis, rinsed and drained
• 1 container Philadelphia cooking creme, garlic
• 28 oz can San Marzano tomatoes, sliced with basil leaves
• garlic

What I did:

• Layer 1/2 of the sliced onions, olives and pepperoncinis at the bottom of the slow cooker
• Lay the frozen chicken breasts on top
• Layer rest of the onions, olives and pepperoncinis on top of the chicken
• Sprinkle garlic. Pour a little bit of lemon juice on top
• Pour the can of tomatoes, juice and all, over the chicken
• Cook on low for 8 hrs
• Take out the chicken and put aside. Pour cooking creme in and cook on high in slow cooker till it thickens. 
•  Shred the chicken and add it back in
• Serve over your favorite noodles

Notes after eating:

• Not dry at all
• The flavors were amazing, no paprika needed, the pepperoncinis added a nice slight kick
• Even Oli ate some and that's a complement to this chef ;-)

 Look at him enjoying some noodles with just cheese and butter before he demanded some of mine.