White Chicken Chili

2 lb boneless skinless chicken breasts cut into bite size pieces
1 cup chopped onion
1 large red bell pepper, chopped, about 1 1/2 cups
4 medium garlic cloves, finely chopped
1 can (15.25 oz) corn, drained
1 can (15 to 16 oz) great northern beans, drained and rinsed
2 jars 8 oz each green taco sauce, or 1 large 15 oz jar
1/2 cup chicken broth
1/2 tsp salt
Fresh cilantro, minced
Shredded cheese (I used Monterey Jack)

Spray 3-4 quart slow cooker with cooking spray. In cooker, mix all ingredients except cilantro. Cover; cook on low for 6-7 hours. Stir well and garnish with cilantro and cheese.

OR, you could serve this inside of tortillas, that's how Dallas likes it.

* I posted this last year, without a picture, but I made it on Sunday and remembered to take one so I had to repost it! Also, this time around, I just put 8 frozen chicken tenders in the bottom of the slow cooker, then mixed all the other ingredients in a bowl and poured it over the chicken. I checked it when there was about 30 mins left and the chicken was cooked all the way so I shredded it and then set the slow cooker to warm until we were ready to eat.

Pumpkin Cookies with Brown Butter Frosting

1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt

Preheat oven to 375. Mix sugar, pumpkin, and shortening. Mix in flour, baking powder, baking soda, cinnamon, and salt.

Drop by teaspoons on ungreased cookie sheet. Bake until light brown, 8-10 minutes. Remove from cookie sheet onto cookies rack. Frost when cooled.



Brown Butter Frosting
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla
2 tablespoons milk

Melt butter in saucepan over medium low heat until delicate brown. This might take a few minutes, but it will brown super fast so keep an eye on it. Once it browns, keep stirring constantly and remove from heat. Stir in powdered sugar, vanilla, and milk until smooth. I usually do 3 tablespoons of milk. It will seem runny at first, but will set up quickly. Love this frosting!!


Here's a great recipe to use up that leftover pumpkin!
Pumpkin Waffles with Nutmeg Syrup

Jan's Creamy Chicken & Rice

You might have this recipe... But for those reading this blog that don't - its really good. NOT low fat, but really good *wink.

Jan's Creamy Chicken & Rice
*Ingredients
1 cup whipping cream
1 can cream of chicken soup
1/2 cup chopped yellow onion
1/2 tsp salt
1 T worchestershire (Lea& Perrins)
sprinkle of pepper
4-5 chicken breasts (browned) *MUST be browned or the sauce will get watery and gross!

*Directions
1. Mix all ingredients, but chicken, together. Pour over browned chicken into baking dish.
2. Bake @ 300• for 2 hours. Serve over rice.

*I have been meaning to try this in the crock pot, but haven't. If I ever do I will let you know how it goes.

Broccoli Cheese Soup

This is my grandma's broccoli cheese soup recipe. Its really good, and super easy. It only takes a few minutes to make and is really good left over!
*Especially good with homemade rolls toasted with butter in the oven!
I did take a picture of this, but must have deleted it. Oh well, you know what soup looks like :)

Broccoli Cheese Soup
*Ingredients
1/4 cup margarine (I'm sure you could use real butter - I used "I can't believe it's not butter")
2 T chopped onion
1 T flour
4 cups milk
1/2 tsp pepper
1 tsp salt
1 tsp worchestershire
12 oz cooked broccoli
1 cup shredded cheddar cheese
1 cup shredded carrots

*Directions
1. Sautee onion in margarine till soft, then add flour. Cook until bubbly (making a roue)
2. Add milk then heat through, DO NOT BOIL!
3. Add remaining ingredients.... and you're done. Its that easy.

Note - make sure and cook broccoli all the way before adding to soup because the soup mixture won't do the rest of the cooking if you put it in half way done. I like my broccoli in my soup super soft so.. this is just my extra note :)

Slow Cooker Stuffing

From Taste of Home

Ingredients

• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 cup sliced fresh mushrooms
• 1/2 cup butter, cubed
• 1/2 cup minced fresh parsley
• 2 teaspoons rubbed sage
• 2 teaspoons dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 6 cups cubed day-old white bread
• 6 cups cubed day-old whole wheat bread
• 1 can (14-1/2 ounces) Progresso ® Chicken Broth

Directions

• In a large skillet, saute the celery, onion and mushrooms in butter until tender. Stir in the seasonings. Place bread cubes in a large bowl. Add vegetable mixture and toss to coat. Stir in broth.
• Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 8 servings.

* I halved it since I was just testing it out. I omitted the mushrooms, used dried parsley, ground sage, and no marjoram since I didn't have it on hand. I didn't have any regular poultry seasoning so I just used McCormick Montreal Chicken.

It turned out really good! My smaller crock pot cooks really hot and fast so I checked it after 2 hours and it was done. So I just turned it to warm and stirred it every 30 mins so it wouldn't burn. I was worried it would be super soggy, but it wasn't. The edge pieces were crispy and the middle was perfect. Dallas keeps asking me when I'm going to make it again. We loved it!

Raspberry & Cream Puff Pastry Doughnuts

I made these the other day... Yum they were SOO good, and so so easy! I got them from justgetoffyourbuttandbake.com Although I just used regular raspberry pie filling and didn't have bavarian cream, they were still good. But I bet they are even better with the cream! Yum.

RASPBERRY & CREAM PUFF PASTRY DOUGHNUTS
1 Egg
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
Raspberry jam or Pie filling like Raspberry, Blueberry, Strawberry, etc.
Bavarian Cream
(I used Raspberry filling and Bavarian Cream from the Prepared Pantry)
Turbinado Sugar
ICING:
1 cup Confectioners Sugar
2 Tablespoons melted butter
1 tsp. Vanilla.
Now add:
*Enough Milk to make it the consistency of glaze that you like.
DIRECTIONS:
Preheat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork. Unfold 1 pastry sheet on a lightly floured surface. Using a round cutter, cut the pastry sheet into 9 (3 inch) circles. Repeat with the remaining pastry sheet. (Don’t waste the scraps – re-roll them and cut into as many circles as possible)
Place half of the pastry circles onto a parchment lined baking sheet. Spoon about 1 tsp. each of the berry or jam filling and also the Bavarian Cream. If you are not using the cream, add 2 tsp. of the berry filling instead. Brush the edges of the pastry circles with the egg wash. Place the remaining pastry circles over the filling. Press the edges firmly to seal. (I crimped my edges with a fork) Using a sharp knife or a pair of kitchen shears, cut a small slit in the top of each filled pastry.
Bake for 15 minutes or until the pastries are golden brown on the top and the bottoms. Let the pastries cool slightly and drizzle confectioners sugar glaze over the top, or simply shake confectioners sugar over the tops.
*You could be creative and add just about anything to the inside of these pastry filled doughnuts!

Crock Pot Italian Chicken

I was totally out of ideas today for lunch, so I decided to do my best and make something up with the little I had in the pantry. It turned out pretty good!

Italian Chicken
1 can stewed tomatoes
1 pkg Lipton garlic & herb soup mix
3-4 chicken breasts

Mix tomatoes and soup mix together, then pour over frozen chicken in the crock pot. Cook on low for about 4 hours.

This would have been good on pasta or rice, possibly with some other veggies added. We just had it plain with rolls and spinach salad. Low fat and EASY as can be!

Slow Cooker Turkey Breast

*Found this on All Recipes

1 4-5 pound boneless turkey breast
1 packet of dry Lipton Onion Soup Mix
1 Tablespoon of Butter (or more if you want)

If your crockpot is not non-stick, then grease well. Place turkey breast in crockpot, rub butter all over the top, then sprinkle onion soup mix all over - top, bottom, and sides. I did add just a little bit of water, but its not necessary. There will be a lot of juices when its done. Cook on low for 7-8 hours until done.
(My crockpot has an automatic setting where it does the first hour on high, followed by 7 hours on low and that is what I set it on.)

Super yummy! It literally melted in my mouth when I was eating it. The turkey came with a small gravy packet, but I'm sure if you wanted to make a gravy with all the yummy juices that were left, it would be tasty. It didn't taste super onion-y so that was nice. We loved it! I also made stuffing in the crockpot, which I will be posting later on this week.