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Showing posts from October 8, 2012

Slow Cooker Cheesy Chicken

I was looking on Pinterest and found this wonderful easy recipe. I have already put the chicken, onion and soup mix in my crock pot!! In a few hours my house will smell so good and comforting!!
Ingredients 4 boneless skinless chicken breasts1 large onion, chopped (I use Vidalia)1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions1 cup cheddar cheese1 - 10.5 ounce can cream of chicken soup (regular or fat free)1 -15 ounce can whole kernel corn, drained Instructions Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Muffin Tin Pumpkin pies! Its Fall in the Air

Recipe for Muffin Tin Pumpkin Pies: pumpkin pie filling for one 9-inch pie2 9-inch pie crust doughs – pre-made from a box or I love this recipe from Martha Stewartbowl or round cookie cutter 4 inches in diametermuffin tinwhipped creamMakes 12 mini pumpkin pies 1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs. 2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks. 3. Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling. *I did have a little bit of filling left over. I used it with ahomemade graham cracker crust recipe* 4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat dow…