Bev's Recipe Collection

• 15 graham crackers (crumb in processor)
• 5 T melted butter
• 2 T sugar or sucanat
• 2 T maple syrup
• 3 T butter, room temperature
• 1 1/2 C smooth peanut butter
• 1/4 C sucanat or sugar
• 3/4 C ricotta cheese
• 1 1/2 C heavy whipping cream, divided
• 1 T sucanat
• 1/2 t vanilla
• 8 ounces semi-sweet chocolate chips

Mix first 4 ingredients (in processor) and press into 13 x 9″ glass baking pan.  Whip the 1 cup of whipping cream, 1 T sucanat, and 1/2 tsp vanilla until it holds a soft peak.  Set aside.  Mix butter, peanut butter, and 1/4 c sucanat for 2 minutes until smooth.  Add ricotta and mix for 1 minute.  Gently fold whipped cream into peanut butter mixture.  Spoon filling into prepared pan.  In a small saucepan, bring 1/2 cup whipping cream to a boil (whole milk can be used as a substitute). Remove from heat and add chocolate chips; stir until smooth. Set chocolate glaze aside to cool and thicken slightly, about 10 minutes.  When glaze has cooled, spread it evenly over the filling. Refrigerate overnight.

• 2 1/4 pounds boneless and skinless chicken breast halves
• 9 large carrots, thickly sliced
• 6 celery stalks with leaves, cut in 1″ pieces
• 1 large sweet onion, chopped
• scant 4 t salt
• 1 1/2 t pepper
• 6 C water
• 1 T dried basil leaves
• 6 C dry noodles of your choice

Put carrots, celery, and onion in bottom of 6 quart slow cooker.  Add the chicken.  Top with salt, pepper, and water.  Sprinkle basil over top.  Cover and cook on low  until done (8-10 hours). Serve over cooked noodles.