Raspberry Danish Murder (Hannah Swensen #22)(31)

Hannah’s 2nd Note: This will make it much easier to wash later.





Cut the chicken into 1-inch pieces and put them into the bottom of the crock.





Clean the green bell peppers by taking out the seeds and stems. Chop them in pieces and add them to the crock.





Chop the onion and add it to the crock.





Chop the celery into slices (you can use the leaves if your stalk has them) and add them to the crock.





Add the minced garlic to the crock.





Add the whole tomatoes (and their juice). Also add the tomato paste to the crock.





Open the can of beef broth and add the broth to the crock.





Sprinkle in the parsley, oregano, sage, and salt.





Add the tabasco sauce (or your favorite hot sauce).





Stir in the cayenne pepper.





Hannah’s 3rd Note: You will add the cooked rice and shrimp shortly before serving after the rest of the ingredients above have cooked together.





Turn the slow cooker to LOW and cook for 8 to 10 hours.





When the cooking time is up, thaw the shrimp by putting it in a strainer and running cold water over it.





Add the shrimp to the crock and cook for another 15 to 30 minutes.





Hannah’s 4th Note: DO NOT ADD FROZEN SHRIMP to your crock. It could crack a hot crock and your whole meal would be ruined.





While your shrimp is cooking, cook the rice on the stove (or in the microwave if you bought the kind in pouches) according to the package directions.





Add the rice to the crock and stir it in right before serving the Jambalaya.





Hannah’s 5th Note: I usually put all the ingredients except the rice and the shrimp in the slow cooker the night before and store the crock in the refrigerator. In the morning, I return the crock to the pot and turn it on LOW to cook all day while I’m gone. When I get home, all I have to do is add the shrimp to the crock, cook the rice on the stove, and stir it into the crock right before serving.





Michelle’s Note: There is a hurry-up way to make this dish. If you turn the temperature dial to HIGH, it only has to cook for 3 to 4 hours. Then all you have to do is add the shrimp for 15 minutes, stir in the cooked rice, and you’re good to go.





CHEESY GARLIC CRESCENT ROLLS


Preheat oven to 375 degrees F., rack in the center position.



2 eighteen-ounce (by weight) cans of refrigerated

Crescent Dinner Rolls (I used Pillsbury)

2 teaspoons crushed garlic

2 Tablespoons salted butter (1 ounce, ? stick), softened to room temperature

1 large egg, beaten (just whip it up in a glass with a fork)

2 ounces finely shredded cheese (I used Kraft Cheddar)





While your oven is preheating, prepare your baking sheets by spraying them with Pam or another nonstick baking spray or lining them with parchment paper.





Hannah’s 1st Note: Parchment paper works best.





Open the cans according to package directions and unroll the dough on a lightly floured surface. DO NOT separate the rolls into triangles quite yet. Leave them in sheets for now.





Mix the crushed garlic together with the softened salted butter in a small bowl.





Spread the garlic and butter mixture evenly over the surface of the dough.





Mix the beaten egg with 2 ounces of finely shredded cheese.





Spread the egg and cheese mixture in a thin layer over the butter and garlic layer.





Separate the rolls into triangles and turn them so that they are point up, facing away from you.





Roll each triangle up from the base to the point and curve the resulting roll into a crescent shape.





Place your Cheesy Garlic Crescent Rolls on your prepared baking sheet.





Hannah’s 2nd Note: If you’d like darker brown rolls, brush the tops of each crescent roll with melted salted butter.





Bake your rolls at 375 degrees F. for 10 to 12 minutes or until they are golden brown.





Leave the rolls on the baking sheet for 2 minutes and then transfer them to a napkin-lined basket and cover them with another napkin.





Serve your Cheesy Garlic Crescent Rolls warm.





Yield: 16 delicious rolls to serve with any entree.





Michelle’s Note: If you invite Mike, Lonnie, and Norman to dinner, you’d better double this recipe!





Chapter Eleven


“More Jambalaya, Mike?” Hannah asked as Mike finished his third helping.

“Thanks, but I couldn’t eat another bite.” Mike leaned back in his chair and gave a satisfied smile. “You know something, girls?”