Crockpot Greek Yogurt

Dump one gallon of milk in the crock pot..turn on low for 2 1/2 hrs..turn crock pot off and let sit for 3 hrs..then stir in 1 c plain regular yogurt. Cover with 2 large bath towels & let it sit over night in the unplugged crockpot..in the morning you have plain yogurt (you can now save out one cup to start your batch next time) then strain your plain yogurt thru cheesecloth or a linen towel that's in your strainer (not terry cloth)...let it sit 6-8 hrs to let it drip the whey...Ta da ...Greek yogurt! So easy!

-For a more sour yogurt let it sit out on the counter to drip. 

-For less sour, put it in the fridge to drip. I just place a bowl under the strainer with the towel or cheesecloth inside it to drip. 

-There are lots of good ways to use up the whey. I haven't done that yet but just look on pinterest. It's pretty useful I guess

Candied Pecans

2 T salted butter

3 c pecan halves

1/2 c light brown sugar

1/2 tsp cinnamon

3/4 tsp sea salt

1/4 c water

1 tsp vanilla

Preheat your oven to 350⁰. Line a baking sheet with parchment paper and set aside.

In a large skillet, melt the butter over medium heat. Add in the pecans and stir continuously for 3 minutes, until the pecans are lightly toasted. 

Add in the brown sugar, and stir for an additional 2 minutes, until the sugar is melted.

Stir in the cinnamon and salt, then add the water.

Cook, while stirring continuously, until the water is evaporated, about 1-2 minutes.

Add in the vanilla and stir until combined. 

Remove the nuts from the heat and spread them evenly on the baking sheet.

Bake for 5-7 minutes, until the candied pecans are fragrant and lightly crisp.

Remove the nuts from oven and allow to cool completely on the baking sheet.

Yummy on Strawberry Spinach Salad