One of the things I most love about my crockpots is that you can make breakfast, lunch, dinner and even dessert in them.I’d like to share a few dessert recipes with you. This first recipe is a chocolate cake that uses a boxed cake mix. I find them on sale and then buy them for later use.

1 box of chocolate cake mix
1 small box of chocolate sugar free pudding
4 eggs
1 cup water
¾ cup oil
12 ounce container of low fat or fat free sour cream

Mix all ingredients together and pour into the crockpot. Cook on low about 6 hours. Allow to cool about 2 hours before removing from crockpot.We love peanut butter and chocolate. You can add either chocolate chips or peanut butter chips to this recipe for a great added taste. Mix them in at the end and mix just enough to distribute them in the batter.This next recipe is very similar. It’s a blueberry cake, which also begins with a cake mix.

1 box yellow cake mix
1 can - 21 ounces blueberry pie filling
½ cup butter, softened

Pour the pie filling in the crockpot. Mix together the butter and cake mix. Pour this on top of the blueberry pie filling. Cover and cook on low for 2-3 hours.Try this recipe using a chocolate cake mix and a can of cherry pie filling.

In both cases, serve the cake warm and put a bit of Cool Whip on top.I happen to love Crème Brulee. Imagine my delight when I discovered this wonderful recipe could be made in the crockpot and that it was hard to mess it up.

you will need ramekin dishes and a crockpot for this dish. I found Ramekin dishes at our local bed and bath store. They had sets of four on sale for under $10. They are basically single serving casserole dishes that can go into your oven. So for this recipe, you’ll need 4 ramekin dishes and a crockpot large enough to hold all 4 of them. My 6 quart crockpot works great. Place the ramekin dishes in the crockpot and then add enough hot water that the water comes about ¾ of the way up the side of the dishes.

Once you have started out on a new edifice venture, luring many customers isn’t too difficult, but in order to ensure that your playing stays profitable, you have to strain for repeat customers. Which means, you have to make first time customers happy so they will come back and also tell others. It is here that good client assist holds the key as it forms the essence and lifeblood of some playing irrespective of the industry.

So it follows that good client assist is the most primary characteristic of your edifice playing as well, perhaps even more primary than the quality of food served. And in good client service, the SMILE is the most primary element. The primary attributes of cordiality, warmth and amiability are all enshrined in the radiance of a SMILE. The smile sets illustration to smooth communication between you and your guest, allowing you to serve him better. Even the food they say, tastes better when conjured by hands of love and served with a smile. Even in a telephone conversation, a smile should be mandatory for it reflects in the tone of voice. In this context, it is relevant to mention that a sound call must be answered in not more than 4 rings. A prospective client can then start to feel Welcome at the saucer of placing the reservation itself.

In the housing of the edifice business, client assist seldom rests in the assistance of digit or a some individuals. Every member of your body forms a alive link in the chain that bolsters your effort to ensure cordiality and good client service. From the person taking the reservation to the doormen to the receptionist in the lobby to the waiter at the table, the warmth and degree of geniality should be maintained. Never be concise in your replies and allows be willing to take that extra travel by offering alternatives such as another dish on the menu should a guest’s choice be unavailable or out of season.

Marsh samphire (Salicornia spp), also known as glasswort and Sea Asparagus is a succulent salt-tolerant herbaceous plant that grows in salt marshes and on beaches. It is in season between June and August, but is best early in the season, before it flowers. he plant is famous in Norfolk, where pickled samphire has been served as a bar-top nibble for many years. Recently samphire has begun to appear on the menus of trendy restaurants. Mainly as a garnish though increasingly as an integral part of fish and seafood dishes.This is best made with young marsh samphire, gathered in July before the plant flowers. Trim the samphite, remove any woody stems then break into 5cm length pieces. Lay in the base of a dish and sprinkle with salt. Allow to marinate for 24 hours then wash the salt off.

Dry the samphire then place in a pan with just enough vinegar to flavour. Bring to a boil, reduce to a simmer and cook for 2 minutes. Pour into cleaned and sterilized jars that have been warmed in an oven set to 80°C. Seal and store until needed.But it is as a fresh vegetable that marsh samphire is at is best (and it is for this reason that it’s called ‘Sea Asparagus’ and the following recipe makes a wonderful accompaniment for steak or tuna:

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