Chicken and Cheese Lasagna Roll Ups

This is something I'm going to try soon:

3 cups chopped cooked chicken

1/4 cup milk

1 cup Ricotta cheese

1/8 teaspoon white pepper

1/4 cup crumbled feta cheese

8 lasagna noodles, cooked and drained

1/4 cup grated Parmesan cheese

2 cups Prego Spaghetti Sauce

In medium bowl, combine chicken, cheeses, milk, and pepper

Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

Arrange lasagna rolls, seam-side down in sauce in baking dish

Top with remaining spaghetti sauce

Cover

Bake at 375 degrees F for 30 minutes or until hot

Serve, if desired, with additional Parmesan cheese.

Bacon/Jalepeno/Cream Cheese Rollups

These are really good. 

You will need a can of Pillsbury Crescent dough, cream cheese, 2-3 fresh jalapeños, and cooked bacon 

Oven pre-heated to 350 degrees F.

Chop the jalapeños into small pieces. Clean out the seeds.

Cut the bacon into pieces and then cook it up. 

Roll out your dough. 

Layer a small dollop of cream cheese, a piece or two of jalapeno, and bacon. 

Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out.

Bake 10-15 minutes at 350 and munch away! 

Chicken Enchilada Pasta

This is soooooooooo good! 

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred {or shred your rotisserie}.  Meanwhile boil pasta according to package and chop the veggies. 

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Easy Pumpkin Muffins

These actually only require 2 ingredients:
1 15oz can of pumpkin
1 Cake mix-can be any flavor. (Good ideas are yellow, chocolate or spice)
You can also add 1/4 cup milk if the mixture is a little thick.

Mix well.
You can add chocolate chips or nuts

Fill muffin cups @1/2 full.
Bake at 350 for 20-25 min

Eat plain or top with a cream cheese icing. Super yummy!!

White Chocolate Pumpkin Spice Cookies

2 1/4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 whole egg
1 1/2 cup white chocolate chips

Preheat oven to 350 degrees.  Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl, set aside.
Cream the butter and sugars.  Add the pumpkin, egg and vanilla, combine thoroughly.  Slowly add the dry ingredients.  Stir in the chocolate chips.  Drop spoonfuls of dough on a cookie sheet lined with parchment paper.  Bake for 10-12 minutes.  This recipe makes 36 small cookies or 18 large cookies.

Ooey Gooey Caramel Pumpkin Blondies with Chocolate and Walnuts

This just sounds YUMMY!

Ingredients:

• FOR THE BLONDIES:
• ¾ cups Butter, Softened
• 1 cup Packed Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Pumpkin Puree
• 1 teaspoon Cinnamon
• ½ teaspoons Nutmeg
• 1-¾ cup All-purpose Flour
• 1 teaspoon Baking Soda
• ¼ teaspoons Salt
• FOR THE FILLING:
• ½ cups Chopped Walnuts
• ¼ cups Semi-Sweet Chocolate Chips
• 14 ounces, weight Caramels, Unwrapped (1 Bag)
• ¼ cups Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees F. Lightly grease a 9×13 pan with non stick cooking spray and set aside.

In a large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate the remaining ‘blondies’ ingredients into the batter. Scrape sides of bowl and mix again briefly to ensure a smooth batter. Spread about 2/3 of the batter evenly into the prepared pan.

For the filling: Sprinkle nuts and chocolate chips over top of the batter.

Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds. Stop as soon as it’s melted and smooth.

Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon. Place dollops of the remaining batter over the top of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. (It’s fine if some of the caramel layer is peeking through.)

Bake for 25 minutes or until edges are golden and a toothpick comes out clean when inserted. (It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.)

Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.

Serve with vanilla ice cream or whipped cream.

*****UPDATE*/****
The only hard part is unwrapping the caramels!  This is super yumtastic! (as the baby sister said)

Slow Cooker Cheeseburger Soup

I'm going to try this one next week:

½ lb lean ground beef

4 cups chicken broth

1 T dried onion flakes

2 small garlic cloves, minced

1 red bell pepper, seeded and chopped

2 potatoes, cut in 1-inch cubes

1 cup milk

12 oz Velveeta cheese, cubed

Tabasco sauce (optional)

Crumbled bacon (optional)

Use a 4 quart slow cooker.  Brown the meat on the stove top and drain excess fat.  Set aside to cool for a bit.  Pour the chicken broth into the crock, stir in onion flakes and minced garlic.  Add bell pepper and potatoes.  Stir in meat.  Cover and cook on low for 4-6 hours, or until potatoes are tender.  Stir in milk and velveeta 20-30 minutes before serving.  Garnish with Tabasco sauce and bacon, if desired.

*****UPDATE*****
This is very good!  Jeffrey and the kids loved it!

Slow Cooker Broccoli and Cheese Soup

½ white onion , diced

2 cups milk

1 qt chicken broth

½ tsp black pepper

½ tsp salt

½ tsp ground nutmeg

2-10 oz bags of frozen broccoli florets

3 cups shredded cheddar cheese

Use a 6 qt slow cooker.  Dice the onion into really small pieces and put in slow cooker.  Pour in the milk and broth, and add the seasonings.  Stir in the frozen broccoli.  Cook on low for 7-9 hours, or on high for 4-6 hours.  The broth is done when the onion is soft and translucent.  Stir in the shredded cheese 20 min before serving.  The cheese will be stringy and stick to the broccoli. 

Chicken Pot Muffins

Ok, this is not a slow cooker recipe.  But it looked yummy and I'm hoping one of my 5 followers will give it a shot....and let me know how it turns out!  ;)

Ingredients

• 1 tbsp butter, melted
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 2 cooked chicken breasts, diced
• 1 bag (16 oz) frozen vegetables
• 2 cans (10 oz) cream of chicken
• 2 cans (8 ct) flaky butter tastin biscuits
• 1 tsp italian seasoning
• nonstick cooking spray

Directions

1. Heat oven to 375.
2. Cook frozen vegetables as directed on the bag. In separate pan, heat cream of chicken soup according to the directions on the can.
3. Lightly spray muffin cups with nonstick cooking spray. Separate dough into eight biscuits; separate each biscuit into two layers. Place eight biscuit halves in sprayed muffin cups pressing to cover the sides and bottom.
4. Once the frozen veggies are done; drain and combine with cream of chicken soup. Add the diced cooked chicken breast, garlic powder and black pepper and combine well.
5. Add a little over a tablespoon of the mixture into the lined muffin cup. Place the remaining biscuit halves over the filled muffin cups and gently seal each biscuit.
6. Spread each biscuit top with melted butter and sprinkle with italian seasoning.
7. Bake for 15 to 17 minutes or until edges are golden brown.

Notes

This recipe makes 16 muffins with a little mixture left over. I’m sure if you bought another can of biscuits, you could get 24 out of it.

Slow Cooker Mexican Lasagna

Here's one I'm making this weekend:

15 oz tomato sauce
3/4 to 1 lb ground beef
1/2 a pkg taco seasoning
16 oz cottage cheese (I’m using ricotta cheese)
1 to 2(8 oz) pkg shredded mexican cheese(depending on how much cheese u like)
about 6 no boil lasagna noodles

Brown and drain beef. Add taco seasoning and a 1/2 cut water to meat and simmer 5 minutes then set aside. Pour a little tomato sauce in a crock pot. Place a few lasagna noodles in the bottom. If u have to break them up a bit to fit it's okay. then start layering. Cottage cheese, shredded cheese, seasoned beef and tomato sauce. Repeat layers so that the final top layer will be cheeses and meat then cover with tomato sauce. Cook on low 5 to 7 hours. You can top the lasagna with some shredded cheese the last half hour of cooking.

Check the lasagna periodically and maybe add more tomato sauce around the edges, depending on how much of the sauce is getting absorbed by the noodles.
This recipe is for a 2 qt cp...if I want to use a bigger cp(6 to 7 qt) I just double up on the recipe. 

*****UPDATE*****
Ok, this is NOT one of our favorites.  The only thing Jeffrey or I could say about it is "it's ok".

Slow Cooker Potato Soup

 Here's what's in my crock pot right now:

--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 teeny onion, diced
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--1/2 teaspoon red pepper
--2 quarts chicken broth
--2 (8-ounce) packages cream cheese, to add at the end
--crumbled bacon and green onion or chives as garnish (optional)

The Directions.

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, and I'd assume cheddar cheese would be just delightful.

*****UPDATE*****
Ok, so I'm going to suggest either cutting the potatoes into 1/2 in or less chunks or cooking this on high for part of the time.  Also do not use the low fat cream cheese, it doesn't melt into this right.  I had to eventually pour it in a pot and cook it on the stove.  However, after that was done it was very good.  Jeffrey said he's had better, but he's not very nice.  So, it's worth a shot. :)