Slow Cooker Creamy Chicken and Wild Rice Soup

Recipe from Chef Mommy

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 pkg. Rice-A-Roni long grain and wild rice
1/2 tsp. salt (plus more to taste)
1/2 tsp. pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery


Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker.  Cook on low for 6 hours or on high for 4 hours.  Take out chicken and shred with two forks and then add back into slow cooker.  In a small bowl combine salt, pepper, and flour.  In medium saucepan over medium heat, melt butter.  Stir in flour mixture by tablespoon to form a roux.  Whisk in cream, a little at a time, until fully incorporated and smooth.  Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Photo by Chef Mommy

Pumpkin Gooey Butter Cake

Ingredients
Cake:

1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13x9-inch baking pan. 

Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar, cinnamon, nutmeg, and mix well. 

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Chili Frito Salad

1 cup green onion, chopped
1 cup celery, chopped
1 cup mayo
1-2 cups shredded cheese (Mexican Blend)
2 cans mexican corn (small cans)
2 cans southwest corn (small cans)
6 TBS. ranch dressing

Mix and let sit.  Add Chili Fritos right before serving.

Chocolate Chip Cookie Dough Truffles

Recipe adapted from Taste of Home by Our Best Bites

1/2 cup butter
3/4 cup brown sugar
1 tsp. vanilla
2 1/2 cups flour
1 14 oz. can sweetened condensed milk
3/4 cups mini chocolate chips
2 12 oz. bags chocolate chips
1/4 cup coconut oil (or vegetable oil)

Cream together the butter and brown sugar until combined.  Add the vanilla and mix until combined.  Alternately add the sweetened condensed milk and the flour and mix until combined.  Add  mini chocolate chips.  Chill  dough for 1 hour.

Using a 1 1/2 tsp. cookie dough scoop, scoop the dough and then roll each portion into a ball and place on a lined cookie sheet.  Place the cookie sheet in the freezer and freeze for 1 hour.

In a medium microwave safe bowl, combine the 2 12 oz. bags of chocolate chips and coconut oil.  Heat for 30 seconds at a time, stirring after each 30 seconds, until the mixture is smooth.  Dip the frozen cookie dough balls into the chocolate and allow to harden.  If desired, drizzle leftover chocolate over the truffles.  Best served cold.  Make a lot!

Our Best Bites

Sticky Buns

I know there are a lot of recipes for these.  This just happens to be the one I like.

2 doz. frozen rhodes rolls
1 3 oz. package instant vanilla pudding
3/4 cup sugar
3 T. cinnamon
3/4 cup brown sugar
3/4 cup butter
3/4 cup light karo syrup
1 cup whipping cream
1 cups chopped nuts (optional)

Arrange frozen rolls in 2 9x13 inch greased pans.  Do this while dough is still frozen.  Mix dry pudding, sugar, cinnamon and sprinkle over dough.

Melt butter, brown sugar, karo syrup, and cream.  Warm until dissolved, then add chopped nuts.  Pour over dough.  Cover with plastic wrap and let rise on the counter overnight.  Bake at 350 degrees for 20-25 minutes.  When done turn over upside down onto cookie sheet.