Bacon Roses Tutorial is here!!!!

OH HOW FUN THIS WAS! 

These lovely 'flowers' would make an awesome centerpiece anytime, and they're great for celebrating birthdays or anniversaries with.

YOU.CAN.EAT.THEM!!

I know some of you saw the photo of our bacon roses that I posted on Facebook while hubby and I were away celebrating our 45th anniversary.  We went to visit dear TN friends who spend the winter in Florida, and were able to stay in a camper in the same RV park.  We had a blast! and enjoyed our time there immensely.  Can't wait to go back next year! Feel like we have a new family away from our own. 

(Stay tuned for a few more t-shirt scarf/tote tutorials..per request, I taught the gals in the park FIVE times...in two weeks time! WHAT.A.KICK!) 

I've been asked to share a tutorial of these pretty 'flowers' and have had fun putting this post together. 

Because I was using a gas oven and not the electric I have at home, and the microwave I used was tiny, I can't say for sure about baking time for this recipe, but I have no doubt, YOU CAN DO THIS!  It's really very simple and I was so pleased with the results. 

I can't say just whose recipe I used because I kinda did my own thing.

I did take my muffin cups and papers with me to be sure I had them, but this was certainly the first time I'd tried making these. 

Have I said how pleased I was with how they turned out!?  *-*

I have seen all kinds of ideas around the net for making these yummy 'flowers'. 

One gal even drilled holes in the bottom of each of her mini muffin cups so the grease could drain down into another pan.  I've seen different kinds of fake flowers used, and even celery for the greens. (they put toothpicks through the bottom of the bacon flowers...used the leaves from the heart of the celery, stood it up and tucked the bacon in...it was cute..and all edible!) 

If you notice in the photo below, because I didn't have a vase, I just stuck the stem of the flowers into the middle of the full paper towel roll.  But you can add marbles to a vase and 'plant' your flowers in the vase to make for a special touch..  

I made the roses a couple of days ahead and stored them in a covered dish in the fridge, then just microwaved them a bit and put them on the fake stems while hubby was gone for a little while. 

I used thick sliced bacon, using 2 slices for one rose, but made them again for our friend's granddaughter, Lydia, who was visiting them. using thin sliced.  She LOVES pork, especially bacon.  Both turned out nicely, the thick bacon just makes for a bigger flower.

You can also use one strip of bacon for each roll too.  I suggest doing that if using mini muffin pans. (I've seen tutorials using no papers too). 

And there are so many kinds of bacon to choose from..not only the cut, but there's 'low sodium', 'hickory smoked', 'maple flavored' 'turkey bacon', etc. etc. Use what you want (though I'm not sure turkey bacon would work for this?). 

HOW ABOUT CHOCOLATE COVERED BACON?  I just might have to dip the flowers in chocolate the next time around.  YOWZA!!!

OK...onto the instructions.

This is what you'll need. 

bacon (thick or thin sliced)

'bouquet' of fake flowers

regular or mini muffin pan

cupcake papers

Preheat oven to 375*. 

After placing 2 muffin papers in each muffin cup (I made 5 flowers with 1/2# bacon and had a few pieces of bacon left over)...

#1 - remove flowers from stems

(I suggest swishing the green part in soapy water, then rinsing

and drying before adding flowers)

#2 - on clean surface, roll two slices of bacon (just as they lay in the package...one higher than the other - the 'higher' piece being on the outside of the roll)

#3 - place them, fat side down, into the muffin cup. 

#4 - After baking for about 35+ minutes, I removed them from the papers with a fork, placing the grease and papers into a disposable container to throw out. 

#5 - Place the roses on paper towels on a plate and if needed, microwave a couple of minutes longer to get a crisper end result.  (That helps draw out the fat too.)

When cool, just place roses on stems - 

WALA!!! 

Refrigerate until ready to 'serve'. 

I hope you have half as much fun as we did with this great idea!!! 

Linked to Thursday's Treasures
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Weekend Potluck

Healthy "Raw" Peanut Butter Balls

Tomorrow our sweet granddaughter Chloe Lyn Joy Baker (my namesake=) will be celebrating her 12th birthday! She's definitely a joy-bringer and very loving girl. Wishing you a day decorated with love and

smiles Chloe Lyn! We are so blessed God gave you to our family. 

(Chloe and me at Grandparents Day at school)

I've really been enjoying making 'raw' snacks and desserts, using nuts, honey, peanut butter, wheat germ, etc. etc. 

This is a great little snack any time of day, but be warned...they are
addicting.  They do freeze nicely, so you can toss a few in the freezer so maybe they won't get gobbled up so quickly. 

I love them with my morning coffee...and for snack anytime. 

So when I saw this recipe from Marlene at Nosh My Way.  She has a great blog and shares many healthy dishes, including WW points.  I was introduced to Marlene's blog through Foodie Friends Friday linky party, as she is one of the co-hostesses there. 

There are only a few ingredients in this recipe...honey, oats, pb, flax seed if you desire, etc. 

To see the full recipe, click on this link...Healthy "Raw" Peanut Butter Balls to view
it at Marlene's blog....you'll be so glad you did. 



Linked to Mop it up Monday

Skinny Shamrock Shake {Weight Watchers}

Wanted to give you a 'heads up'...

I excitedly anticipate my return to Weekend Potluck NEXT Friday...
I've missed you all and look forward to being in the 'groove' with ya'll once again...

I love, and often make, Nancy's recipes at Skinny Kitchen , so when I came across this yummy shake recipe, I made it the same day!

I do love the seasonal shakes at McD's, but at 550 calories a shot, I have to live without, or share.  This recipe has 184 calories, ZERO fat and 5 Weight Watchers Points Plus!!  YIPPPEEE!!!

When we went shopping for the frozen nonfat vanilla yogurt, we came across some mint chocolate chip ice cream...NO SUGAR ADDED.  Since we both have to watch our sugar intake, we scooped it up and couldn't wait to get home to make it.  

Super Sensational...and anything I can make at home, is another plus. This recipe makes one serving, but is easily doubled or tripled. 

Happy St. Patty's Day...

And...you're welcome.  *-*

SKINNY SHAMROCK SHAKE

3/4 c. fat free frozen vanilla yogurt

1/2 c. fat-free milk

1/8 tsp. peppermint or mint extract

5 or 6 drops green food coloring

2 sm. pkgs. Truvia or Splenda or your fav sugar substitute

3 - 4 ice cubes 

fat free or light whipped cream, optional

Combine all shake ingredients in a blender and blend on high speed until smooth. Pour into a 16 oz glass. Top with light whipped cream, if desired and enjoy immediately. It tastes wonderful without the whipped cream, but if you're like me, it makes me feel a little more pampered to add it. 

Makes 1 (16 oz) servings 

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               Saturday Show & Tell
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Meal Plan Monday

Skinny PB & J French Toast Sticks

I love the wonderful 'skinny' recipes I subscribe to at Nancy Fox's Skinny Kitchen.  She shares shopping tips and nutritional values, even Weight Watchers Points.  I so appreciate having all that info given to me instead of trying to figure it all out on my own. 

No matter how you like your peanut butter - chunky or smooth, salted or natural, it is a great product to snack on. It goes with so many things.  I love it on my celery and with a banana. I enjoy adding it to smoothies and making healthy 'raw' snacks with it too. 

I also love french toast, so when I saw this easy (& Skinny!) dish, I had to try it right away. 

It's made healthier by using multi-grain bread, natural unsalted peanut butter, egg whites and reduced sugar jam. 

( used Aunt Millie's Low Carb bread - only 35 cals per slice....this is Nancy's nutritional info with the bread she used...

I used Milton’s Multi-Grain bread for my calculations. 

Each slice has 110 calories, 1g fat, 5g protein, 22g carbs, 3g fiber, 150mg sodium)

Only 170 calories (per 2 sticks) and 5 Weight Watchers Points Plus. (or a whole sandwich for 340 calories).  You're getting a lot of protein to start your day. {We use the low-carb bread and that cuts the calories way back.} 

Enjoy with some fresh fruit and you'll start your day with a smile! 

SKINNY PB & J FRENCH TOAST STICKS 

4 slices whole-wheat or multi-grain bread

4 Tb. natural unsalted chunky or smooth peanut butter

2 Tb. reduced-sugar strawberry preserves or your favorite

4 egg whites

1 Tb. fat-free milk

1/2 tsp. vanilla

4 tsp. reduced-fat butter or Smart Balance Light

2 tsp. powdered sugar

Spread 1 tablespoon peanut butter on each of 2 slices of bread.  Spread 1 tablespoon preserves on each remaining 2 slices.  Put sandwiches together.

In a 9-inch baking dish, whisk egg whites, milk and vanilla.  Place the 2 sandwiches in the dish and let soak on each side.

 Place reduced-fat butter in a large nonstick pan over medium heat.  Cook sandwiches until golden brown, about 2 -3 minutes per side.  Cut each sandwich into four sticks.  Sprinkle the top of each with powdered sugar and serve immediately.

Makes 4 servings (2 sticks per serving)

(or one whole sandwich for 340 calories) 

Linked to Mop it up Monday
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Thursday's Treasures
Meal Plan Monday

3 GREEN dishes for St. Patty's {Blast from the Past}

This delicious salad/dessert has a bit of a twist from the 'normal' pistachio salad recipe...this one includes yogurt...and Weight Watchers points too.  What a great addition to any St. Patty's Day meal. 

SUGAR FREE WATERGATE SALAD (WITH YOGURT)

This scrumptious side dish is so tasty....roasting these little 'greens' makes them sweeter. 

ROASTED BRUSSEL SPROUT WITH BACON AND CARAMELIZED ONION

Homemade Garbage Disposal Cleaner

I love using homemade cleaners.  Especially if it's simple to make, and if I don't have to go out and purchase several other ingredients.  I love using what I have on hand.  When I can avoid harsh chemicals in my home, I go for it. 

My favorite thing to 'deodorize' the kitchen with, using the garbage disposal is orange or lemon peels.  It gives off such a great fragrance.

(& there isn't much of that going on in a garbage disposal huh?) 

Well, this great homemade cleaner will leave you with a great smell too. 

So when I saw this quick and simple 2-ingredient mixture to pour down the disposal, I had to try it.  Thanks so much to Katie at Fun Home Things who also shares craft tutorials and homemaking tips.  Great blog Katie!
(I am partial to your name too..we have a granddaughter named Kaity=). 

When you first add the baking soda to the lemon juice, it will have a reaction, so be sure to put it in a bigger container.  After the first addition, it simmers down. 

Just mix it up when you need it. And enjoy the lovely smell in your kitchen....while cleaning your disposal!

HOMEMADE GARBAGE DISPOSAL CLEANER

1/2 c. lemon juice
1/2 c. baking soda

In large microwavable dish, heat lemon juice in microwave for 30 seconds.  Add baking soda slowly (be cautious...it will bubble up) and mix well.  Turn on the disposal and pour down the drain.  Turn on hot water for a few seconds to rinse it away. Use weekly for a fresh smelling disposal. 

Linked to Mix it up Monday

Candy Bar *Caramel* Apple Salad {Sugar Free Option}

HAPPY 45TH ANNIVERSARY TO MY PRECIOUS HUSBAND! 

It's hard to imagine I could love him more than the day I married him, but our 

love has grown and grown. Life has brought many changes, but one

thing hasn't ever changed and I will be forever grateful....

Our Love remains constant and strong and I am blessed to be called

MRS. RONALD BAKER. 

MUAH! to my Sugarbear. 

3/10/2013

3/10/1968 

Because my Sweetie is diabetic, I'm honoring him with this Sugar Free dish today! 

And these are the bacon roses I made for him...recipe forthcoming...=)

I was excited to find this recipe linked up at Weekend Potluck a few months ago from Everyday Mom's Meals. Krista is a no nonsense woman in the kitchen and I always love the simplicity and goodness of her easy recipes. I make many of them because they are simple and delicious..and deliciously simple.  Please stop over and check out her yummy dishes...and please tell her hello from me. 

I have made a similar recipe to this one, but haven't added the candy before.  This time I used sugar free butterscotch pudding and sugar free peanut butter cups.  It was more like a caramel apple salad with sf chocolate!  I adapted this to suit our taste buds.  I'm always happy when I can make something sugar free and no one else has a clue that it is! 

This quick-to-make salad is great as a side dish or even dessert. 

CANDY BAR *CARAMEL* APPLE SALAD 

1 (.3 ozs) box (sugar free) french vanilla instant pudding 

(Or use butterscotch for more of a caramel flavor)

3/4 c. milk

1-1/2 c. whipped topping

2 large apples, cored & chopped 

(leave peel on for more nutrition)

2 Snickers candy bars, chopped

(or a sm. bag of sugar free peanut butter cups) 

1/2 c. (unsweetened) coconut

1 small chocolate bar, optional 

In a large bowl, combine pudding mix and milk. Whisk for 2 minutes, then let stand for 2 minutes until soft set.  Fold in whipped topping, stirring well to combine. Add apples and most of the chopped candy; blend until mixed evenly.  Add coconut. Grate remaining chocolate over top to garnish.  Chill until ready to serve. 

Linked to Meal Plan Monday

Leader Enterprise - March 6, 2013 - Meal Planning Tips/Crockpot Recipes

                                                                      (Make Ahead) Mini Meatloaves

I always enjoyed planning meals when my kids were growing up, but I think it had to come to me more naturally than for some. I have tried many new recipes, and still do, and my family probably wished I would have served some things more often. I would love to share some ideas to help those who tend to have a hard time creating menus for their family.

~Post your weekly menu on the refrigerator door. You don't have to stick to it, but at least you'll have some ideas to choose from when you're hungry for a certain taste. If you have teenagers or younger trustworthy kids,  maybe they could help by preparing a dish,or even preparing an item for dinnertime, like mixing/making muffins from a mix.

~Planning ahead the night before is key! Do you need to pull out some meat from the freezer to thaw? Do you need to put out your crockpot on the counter so you remember to put that roast in?Do you need to marinade something? This will make your life a whole lot easier!

~Set your own family traditions - have pasta on Wednesdays or grill burgers every Friday. We love having breakfast for dinner on Sunday evenings.

~Don't be afraid to try new recipes. Ask a friend who you know is a good cook, to share some of their recipes and menu ideas with you. I have to admit - I try many more dishes, because I've been given the recipe by someone I trust. They have helped me 'blossom' and grow in the kitchen - literally (teehee).

~Come up with 3 or 4 weekly menus and rotate them. Keep them simple and learn to substitute fresh veggies and fruit when they are in season.  To make things easier, plan a week's menu using the same cookbook.

~Cook a double portion and freeze for a quick meal on a busy night. This website has an awesome plan for making 40 freezer meals for the crockpot in 4 hours. Check it out at www.whoneedsacape.com(Who Needs a Cape)type'crockpot freezer cooking'in the search engine. She even shares a printable shopping list to get you started.

~Whether you are someone who relishes your time in the kitchen or spends as little time cooking as possible, just remember that family bonds and memories are made around the dinner table. Your kids won't remember the meals they were served, nearly as much as they will remember the precious times you spent together. I love that my daughter-in-love, Lyn, makes a habit of asking her kids at dinnertime what their 'rose' and  'thorn' was for the day. Communicating around the table makes a real impact on your family, so take time to talk whenever you're together.

This is one of my favorite crockpot meals. Pork and apples complement each other so nicely. The flavor is awesome.

SLOW COOKER HONEY DIJON PORK CHOPS, APPLES & ONIONS

1-1/2 lbs. pork chops, boneless or bone-in

5 small apples, peeled and sliced

1 onion, sliced

3 Tb. honey

1 tsp. dijon mustard

1/2 tsp. kosher salt

generous grinds of black pepper

1/3 c. apple juice

Place pork chops in bottom of crock. In small bowl,combine honey, dijon, salt and pepper together. Pour over apples and onions;toss to coat. Place apples and onions on top of chops in slow cooker. Add apple juice. Cook 5 - 6 hours on high or 7 - 8 hours on low.

This next scrumptious make-ahead recipe makes the house smell so good while they are baking. I have made these marvy meatloaves a couple of times when I have visited my daughter, pre-cooking them partially then putting them in her freezer for quick meals. The recipe comes from"Make Ahead Meals for Busy Moms"cookbook by my friend, Jane Doiron.I like adding small chunks of Velveeta cheese before baking.

MINI MEATLOAVES

2# lean ground beef

1/2 tsp. salt

1 tsp. dried minced onion

1 clove garlic, minced

1/2 c. Italian-style or garlic & herb bread crumbs

1/3 c. Parmesan cheese,grated

1/2 c. ketchup

1 large egg

OPTIONAL SAUCE:

1/4 c. ketchup

2 Tb.  light brown sugar

1 tsp. dry mustard

~A Day Ahead~ In large mixing bowl,combine beef, salt, pepper, onion, garlic, bread crumbs, cheese, ketchup and egg. Press the mixture evenly into four 3" X 5"X 2" mini loaf (foil)pans. Cover and refrigerate. 

~Cooking Directions~ Remove meatloaves from refrigerator 30 minutes before cooking. Preheat oven to 350. Bake uncovered, for 45 minutes. Combine sauce ingredients and brush on top of loaves if desired. Bake 10 more minutes. (If using muffin pans, they will bake faster). 

~Freezer Directions~ Wrap the uncooked meatloaves (without sauce on top )in plastic wrap and place in labeled freezer bags. Freeze up to 3 months. Thaw meatloaves in refrigerator 24 hours before heating. Bake as directed.

CROCKPOT BROWNIES

8 ozs. bittersweet chocolate,chopped

(I used extra dark chocolate chips)

1/2 c. unsalted butter, cut into pieces

1 c. sugar

3 lg. eggs

1 c. walnuts,chopped, optional

1 c. chocolate chips

1-1/4 c. all-purpose flour

1/4 c. unsweetened cocoa powder

3/4 tsp. baking powder

1/2 tsp. salt

Coat the inside of your crockpot with cooking spray. Line the bottom with parchment paper (or waxed paper) and coat the top of the paper with cooking spray. Melt chocolate and butter together in microwave in microwave-safe bowl, stirring after 30 second intervals, until chocolate is melted. Stir in sugar and mix well. Add eggs; blend til smooth. Set aside.  Stir in nuts and chocolate chips and mix well. Pour dry ingredients into wet ingredients and stir just until combined. Pour into crockpot and smooth top. Cover and cook on low for 3 hours. Uncover and cook for 30 minutes. Insert a knife edge around brownies to loosen and place the crock (if you have a removable one) on a cooling rack to cool for 20-30 minutes. Turn out brownies and re-invert on cooling rack to continue cooling. (May substitute half the sugar with a sugarfree alternative, but keep in mind brownies will bake faster) TIP: When making dessert in my crockpot, I always lay paper towels over the top of the crock before placing the lid on. It catches the moisture that would otherwise fall into the crockpot and make your dessert top wet.

Skinny Nutty Carrot Cake Bars

I found this luscious recipe in a magazine I received second-hand.  I believe the name of it was Low Calorie. 

I'm a great big fan of carrot cake.  It's my all-time favorite cake!  Topped with cream cheese...MMMMM delicious! 

This frosting recipe also has yogurt and it's so tasty and creamy. 

I was very pleased with how this reduced-calorie cake turned out.  Hope you enjoy it too. 

SKINNY NUTTY CARROT CAKE BARS 

3/4 c. all purpose flour 

1/2 c. sugar (xylitol or splenda)

1/4 c. whole wheat flour 

1-1/2 tsp. pumpkin pie spice

1 tsp. baking powder

1/8 tsp. salt

1 c. finely shredded carrots

3/4 c. chopped nuts, toasted

1/3 c. refrigerated or frozen egg product, thawed, 

or 3 egg whites, lightly beaten

1/4 c. oil (may substitute with applesauce)

1/4 c. skim milk

1 recipe Fluffy Cream Cheese Frosting

Preheat oven to 350.

Line 9" X 9" X 2" baking pan with foil, extending over edges.  Lightly coat foil with nonstick cooking spray.  Set aside.

In medium bowl, combine all purpose flour, sugar, whole wheat flour, pumpkin pie spice, baking powder and 1/8 tsp. salt. Add carrots, 1/2 c. nuts, egg, oil, and milk.  Stir just until combined.  Spread in prepared pan. 

Bake 15 - 18 minutes or until a toothpick inserted near center comes out clean.  Cool in pan on wire rack.

Using the foil edges, lift uncut bars out of pan.  Spread top evenly with Fluffy Cream Cheese Frosting.  Sprinkle with remaining 1/4 c. nuts.  Cut into 20 bars. Cover and store in the refrigerator up to 3 days. 

FLUFFY CREAM CHEESE FROSTING: 

In medium bowl, beat half of 8 - ozs. pkg. softened reduced-fat cream cheese (neufchatel) with electric mixer on medium speed until smooth. Beat in 1/4 c. low-fat yogurt until smooth.  Fold in 1/2 c. thawed frozen light whipped dessert topping. 

Per bar: Using sugar - 121 calories, 7 gr. total fat (2 gr. sat. fat) 5 mg. cholesterol, 64 mg. sodium, 12 gr. carb., 1 gr. fiber, 3 gr. protein 

With sugar substitute: 102 calories, 7 gr. carb. (the rest of info is same as above) 

Linked to Melt in your mouth Monday
     Weekend Potluck
Gooseberry Patch Roundup - Lightened up

Delicious Green Smoothie

If you're like me, you see many recipes for green smoothies all over BlogLand. 

And they all intrigue me. 

I just about jumped out of my chair here and ran to the kitchen to make this simple recipe...really, I couldn't wait to try it, and was so happy I did. 

Recipe came from My Biscuits are Burning who adapted it from a Vitamix recipe.

(I just love that blog name...so creative!) 

We enjoy smoothies often, but this is the first time I actually added spinach.

I'm also very fond of easy & quick recipes like this...just toss everything into your blender...whir and enjoy!

I was surprised that you can't even taste it, yet you get the nutritional value of the spinach...and the lovely green color.  Would be a fun thing to serve your family on St. Patty's Day! 

I'm not sure I've ever added grapes to a smoothie before either, but I will definitely be making this again.  

I thought about how nice it would be if I could have climbed into my blender to lick it out as it's thick and sticks to the sides....

(I'm sayin...it was just a thought=) 

This is similar to 'detox' smoothies that I've viewed, and think it's a great way to get fruit/veggies into your family.  I thought the pineapple flavor came through the strongest, but if you aren't wild about pineapple, just cut back on the amount. 

Enjoy every healthy sip! 

GREEN SMOOTHIE 

(For Beginners...per MBAB blog) 

1 c. green grapes

1/2 c. pineapple chunks, fresh or canned

2 c. fresh spinach, packed

1/2 ripe banana

1/2 c. water

1/2 c. ice cubes

Place all ingredients into your blender in order listed; secure lid and blend until smooth.  

Serve immediately.

Yield: 2 good-sized glasses

Linked to Weekend Potluck

3 Tasty Dishes Using Potatoes {Blast from the Past}

What a delicious creation to make using up those leftover mashed taters! 

Simple Potato Pancakes




This scrumptious topping for baked potatoes has cream cheese and velveeta...
and more...to make it an impressive dish to serve, even for lunch. 

Cheesey Vegetable Topping for Baked Potatoes

Using frozen hash browns makes this yummy soup easy to throw together...
let it cook while you're gone and dinner will be ready when you are.
How I love all the topping options also...bacon, cheese, croutons, etc. 

Crockpot Hash Brown Soup

Crockpot (Coconut) Pecan Pie Oatmeal

I love oatmeal so much and it's been a while since I made any special dishes with it, so when I came across this amazing recipe at Foodie Friends Friday linky party, I couldn't wait to make it.  The recipe was shared by Calculus to Cupcakes. I tend to make a lot of her recipes...I think Michelle and I must share taste buds.  And her lovely photo just sucked me right into the computer screen!  *-* 

My husband was out of town for a few days, but that didn't matter, I ate this dish by myself...over a few days time. 

It's wonderfully delicious and easy too.  And really does make you think you're eating pecan pie...just a different texture. 

I'm sure you could substitute honey for the sugar, reducing the amount of milk used. Or you could use Splenda Brown Sugar Blend (using half the called amount). I added the coconut and pudding mix for a 'notch up'. 

Give it a try soon - you'll be so glad you did.  Don't fret if the pecans are dark when you first look at it in the morning...just stir them in and they'll be fine. 

Or let this cook during the day and enjoy it for your supper. MMM!

CROCKPOT (COCONUT) PECAN PIE OATMEAL 

1 c. chopped pecans, divided

1-1/2 c. rolled or steel cut oatmeal

(not quick cooking) 

4-1/4 c. milk

2/3 c. dark brown sugar

(may substitute white sugar + 1 Tb. molasses) 

2 Tb. cook n serve vanilla pudding (sugar free)

1/4 c. unsalted butter

1 tsp. vanilla (or coconut) extract

1/2 c. toasted coconut, optional

Toast pecans in small skillet over medium heat until you smell the nutty fragrance.  Stir frequently and watch carefully to avoid burning. Remove from skillet - toast coconut until it begins to brown.

Reserve half the pecans and coconut for serving. 

Combine remaining pecans and coconut and all the remaining ingredients in the crockpot. Cook on low for 6-7 hours. 

Serve topped with reserved pecan pieces & toasted coconut. 

Yield: 4 good sized servings 

Linked to Melt in your mouth Monday         Keep Calm & Cook On: Crockpot Recipes Weekend Potluck Whatcha Crockin Wednesday