Wednesday, October 1, 2014
In honor of October 1, I'm sharing 16 of my favorite Simple Pumpkin Recipes.
All quick to make, all delicious to eat and all sure to get you into the spirit of fall.
Tuesday, September 30, 2014
Soups are always a hit at our house. During the fall and winter, we eat soup for supper just about every other night. On this night, I wanted to make a chicken and rice soup but with a Tex-Mex flare...and in the slow cooker...because that makes life so simple.
Dinner was delicious. Delicious and simple. Love.
This serves four adults.
1 pound chicken breasts (uncooked and can be frozen or defrosted)
1 (10 oz) can Rotel Tomatoes
1 (1 oz) package of taco seasoning mix
1 (10 oz) can tomato soup
2 cups chicken stock
1 cup instant rice (I used brown but you can use white), uncooked
1 cup shredded Cheddar cheese
1 cup frozen corn or one (15 oz) can of corn, drained
Chopped green onions to garnish
In your slow cooker, add in your chicken, Rotel, taco seasoning, tomato soup and stock. Cover and cook on low 6 to 8 hours (or high 3 to 4 hours).
About 30 minutes before you're ready to eat, remove the lid and shred the chicken right inside the slow cooker using two forks. Next, stir in your rice, cheese, and frozen corn. Turn the slow cooker to high heat, cover and cook another 30 minutes.
Ladle soup into bowls and garnish with some chopped green onions.
So simple and so yummy too!
Because you're cooking this in the slow cooker, you can put in either defrosted or frozen chicken breasts. They will both have time to cook all the way through in the slow cooker.
If you liked this recipe, you will love these too...
Monday, September 29, 2014
Happy Monday!! We had a great weekend and I hope you did too! Grab a pen and piece of paper and start your grocery list...
Really and truly, is there anything more comforting on a busy weeknight than a bowl of pasta? It is the ultimate crowd pleaser in our house. This Sausage and Mushroom Rigatoni is perfect for your family this week (and mine too!).
My Turkey Chili over Cornbread Waffles sounds kind of fancy but it's really simple to make! We love using our waffle iron to make something savory. Don't have a waffle iron? No worries, the chili is delicious on its own too!
My Pesto Chicken Stuffed Bell Peppers are really yummy served next to a big green salad for dinner.
You know how much we love enchiladas around here...well last year, I made this Easy Enchilada Casserole and it's perfect for nights when you're really busy. In minutes, your family can be enjoying this simple supper.
These little BBQ Chicken Sliders are prepared in the slow cooker and then ready and waiting on you at the end of the day. I love serving mine on wheat dinner rolls but you could serve it on burger buns too.
Our bundt cake of the week is my Salted Caramel Mocha...just like the Starbucks drink but in bundt cake form. Amen.
For our extra dessert this week, you could make my Oatmeal Cream Whoopie Pies. Really, really, really good :).
Our bonus recipe of the week is one of the most popular recipes ever on my blog...my 3 Ingredient Pumpkin Chocolate Chip Muffins. We make these yummy muffins all the time at my house because my kiddos LOVE them! They're such a good little breakfast or after school snack. And they're only 3 ingredients :).
Happy grocery shopping!!
Sunday, September 28, 2014
A little cinnamon, a little spice and a whole lot of yumminess.
This is one of those bar recipes that you should eat while drinking cocoa cuddled up in a blanket watching TV.
The perfect bar for fall...or the holidays...or any ole day.
1 box of spice cake mix
1 stick melted butter
4 cups powdered sugar
1 (8 oz) package of cream cheese, softened
1 tablespoon cinnamon
Preheat oven to 350 degrees. Grease (I used Pam) a 9x13 baking dish.
In a bowl, combine cake mix, 2 eggs and melted butter Spread batter in bottom of pan.
In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs, cream cheese and tablespoon of cinnamon until smooth. Spread on top of crust mixture.
Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).
Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.
The perfect little bar.