Easy Crockpot Potato Soup

All I can say is mmmmm heaven! Thank god for pinterest otherwise I may have never discovered this recipe. This recipe couldn't get any easier it literally took me 5 minutes to throw everything in the crockpot and dinner was ready when I got home from work. Make sure that you use regular cream cheese because the non-fat won't melt. I didn't have an onion so I substituted the chopped onion with 3 tbsp minced onion. After serving I topped the soup with chives, bacon bacon (tastefully simple), shredded cheese, and sour cream.

Ingredients:

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese 

Directions:

In a crockpot combine everything except cream cheese. Cook for 6-8 hours on low.

About 1 hour before serving add the cream cheese. Cut the cream cheese into cubes for faster melting. Keep heated until thoroughly melted.

Source: Adapted from Pearls, Handcuffs, and Happy Hour

Cranberry Orange Spread

This is one of my favorite recipes to make during the holidays. When I first made it I was skeptical because the ingredients just didn't sound like they would go well together but I was SO wrong. Word of advice don't taste test before letting it refrigerate overnight because it has a totally different taste. I usually serve it with crackers but you could use pretzels or even graham crackers.

Ingredients:

1 8 oz package of cream cheese (softened)
1 tbsp frozen orange juice (melted)
1 tsp of sugar
1/8 tsp cinnamon
Zest of one orange
1/2 cup chopped dried cranberries

Directions:

Let 1 tbsp of frozen orange juice melt in a medium size bowl.  While juice is melting let cream cheese softened and chop dried cranberries. (I used food processor to chop cranberries)

Blend all ingredients except cranberries with the melted orange juice with mixer. Then mix in cranberries by hand. Refrigerate overnight.

Pumpkin Dump Cake

I absolutely love anything with pumpkin in it and that is one of the reasons why I love this time of year. I have made dump cake before with apple and cherry pie filing but when my friend shared this recipe with me I knew I had to make this ASAP. My husband doesn't care for pumpkin pie and he loved this. I served mine warmed up with a scoop of vanilla bean ice cream, you could also top it with whipped cream. 

Ingredients:

1 20 oz can pure pumpkin

1 12 oz can evaporated milk

3 whole eggs

1/2 cup white sugar

1/2 cup brown sugar

1 tsp cinnamon

2 tsp pumpkin pie spice

1 box yellow cake mix

3/4 cups melted butter

1 cup chopped pecans (optional, I didn't use in mine)

Directions:

Preheat oven to 350 degrees and grease a 9x13 baking dish

In a large bowl, mix pumpkin, milk, eggs, sugars, pumpkin pie spice, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish.

Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.

Cool. Top with whipped cream or ice cream.  

Slightly adapted from Cookies and Cups

Easy Chicken Pot Pie

Chicken Pot Pie is the ultimate comfort food for this time of year and this recipe is so simple it is impossible to mess it up. You can make your own homemade crust but I never do. Its just too easy to buy the Pillsbury refrigerated pie crust and I actually think it tastes better than some homemade pie crusts I have had in the past.

Ingredients:

1 2/3 cups frozen mixed vegetables

1 cup cut up cooked chicken breast

1 can (10 3/4 oz) condensed cream of chicken soup

1/2 cup milk

1 box refrigerated pie crust

Directions:

Pre-heat oven to 400°F. In a bowl mix the soup and milk together. Then add chicken and vegetables to the soup mix.

Roll out one of the pie crust and press into 9 inch pie plate. Pour mixture from bowl over pie crust. Roll out the other pie crust and press on top of mixture. 

Bake uncovered about 30 minutes or until crust golden brown.  

Skinny Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting

These cupcakes are the perfect guiltless fall treat. The original recipe calls for a box of Golden Vanilla cake mix, I couldn't find it at my grocery store so I used Betty Crocker French Vanilla cake mix and they still turned out great! I still need to work on making the frosting look "pretty" which you can definitely do by piping the frosting and adding some fall colored sprinkles. Refrigerate any left over cupcakes if they are frosted.

Ingredients:

18.25 oz Betty Crocker French Vanilla Super Cake Mix
2 tsp pumpkin pie spice
1 cup canned 100% pure pumpkin
1 cup water

For the Pumpkin Cream Cheese Frosting:

8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar

Directions:

Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes 

Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean. 

For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Frost cupcakes and enjoy.
 

Source: Adapted from Skinnytaste

Oven-Roasted Asparagus

I love asparagus and after making it this way its the only way I make it now.This is a simple and delicious side dish and if you have never tried asparagus this is the way to introduce yourself to it.

Ingredients

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 clove minced garlic
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 1/2 tablespoons grated Parmesan cheese

Directions

Pre-heat oven to 450 degrees

Place the asparagus into a mixing bowl, and drizzle with the olive oil, add garlic, salt, and pepper. Toss to coat the spears. Arrange the asparagus onto a foil lined baking sheet in a single layer. Then sprinkle with Parmesan Cheese.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Greek Turkey Burgers

I love turkey burgers and tzatziki sauce so this was a match made in heaven for me. You can add more veggies such as lettuce, red onion, and tomato to this burger but it is delicious without all the fixins too. I have made these on the grill and on the George Foreman and both ways are great. I normally don't eat anything left over but these are really good re-heated the next day too.

Ingredients

1 pound ground turkey breast
1/3 cup plain bread crumbs
1 large egg
1 tablespoon Greek seasoning
Feta cheese as desired
Tzatziki sauce as desired
Whole wheat hamburger buns or onion rolls

Directions

In a large bowl, combine turkey, bread crumbs, egg, and Greek seasoning. Form mixture into 4 patties and refrigerate for at least 30 minutes.

Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat.

Grill burgers, covered with grill lid for 5 to 8 minutes per side or until 165 degrees.

Serve on bun topped with feta cheese and tzatziki sauce.