Don't faint, it's really me, posting a recipe! Yeah, it's been awhile but let's not discuss that. Let's see if I remember how to do this. This recipe is so easy and tasty I really wanted to share it. You could also use leftover or a rotisserie chicken in this thick and hearty soup. Found via Pinterest at Rita's Recipes.

CROCKPOT CHEESY CHICKEN CHILI
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2 chicken breasts, still frozen is fine

1 can Rotel tomatoes*

1 can corn kernels, do not drain

1 can black, white, or desired variety beans, drained and rinsed

1/2 pkg. dry Ranch dressing mix

1 T. cumin

1 tsp.chili powder

1 tsp. onion powder

1 8-oz pkg. cream cheese (I use light)

*We find Rotel too spicy so I just use 1 can diced tomatoes and a little salsa.
Assemble ingredients in crock pot in order given. Cook on low for 6-8 hours or high 3-4 hours, stirring occoasionally with a whisk to smooth out the cream cheese. Shred the chicken into large pieces and serve as a thick soup or over rice.

CREAMY GARLIC POTATO CHOWDER
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My husband took my Mom's clam chowder recipe (our favorite) and used it as the base for this soup.  He had some sort of craving for a garlic potato soup so everything was added by taste until he got what his taste buds wanted. Although he tried to keep track of measurements, all amounts are approximate and this soup can be modified to please YOUR taste buds! 

2 T. butter

1/2 large red onion, diced

2 carrots, peeled and sliced

2 ribs celery, chopped

3-4 large cloves of garlic, minced (2 tsp)

4 Medium potatoes, peeled and cubed

2 c. broth (chicken or vegetable)

1 bay leaf

4 oz cream cheese, softened (can use this or cream)
2 c. milk

1 T. cornstarch

To Taste (amounts are approximate)

½ tsp. dried dill

½ tsp. seasoning salt

1 T. Parmesan cheese

salt and pepper

In a large pan, sauté onions, carrot, and celery in butter over medium heat, until they are tender crisp. Add garlic and bay leaf and sauté for another 30 - 60 seconds. Add broth and potatoes and let simmer until potatoes are cooked through, stirring occasionally. While potatoes are cooking, in a separate pan mix milk, cream cheese, and cornstarch until smooth and heat until mixture thickens. When potatoes are cooked, remove bay leaf, and add milk mixture to the vegetables and heat through.

Can serve with bits of cooked bacon and/or a little grated cheese on top.

Optional: Remove it from the heat and blend it with an immersion blender for a smooth texture or mash with potato mashed for a less chunky soup.

HEALTHY-ISH PUMPKIN CHOCOLATE CHIP BARS
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Listen people. It's not often that I get 5 out of 5 thumbs up on a recipe. THIS was one of those recipes so by default I love it and had to share it. I saw this recipe at Chocolate Covered Katie. It might not sound like it, but her blog is dedicated to making healthy recipes taste unhealthy. Sometimes she has ingredients that I just don't have but this one was easy to follow. I changed it a little, and this is how I made it that got rave reviews:

3/4 c. wheat pastry flour
1/4 c. white
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
4 T. brown sugar
1 packet stevia
1 c. canned pumpkin
3 T. milk
2 T. coconut oil
2 T. greek yogurt
1 tsp. vanilla extract
1/8 c. flax seed meal
1 c. chocolate chips (I used half white and half dark)-of course totally optional but sooo yummy!

Preheat oven to 350 F. Combine dry ingredients, then add in wet. Spread into a sprayed 9X13 pan and cook for app. 18 minutes.

Her version had cream cheese frosting but I don't think you really need it! We just served ours with a dollop of whipped cream.

LIKE OLIVE GARDEN
ZUPPA TOSCANA SOUP
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WE ARE BACK! It's been so long I might have forgotten how to make a new post. :) I thought since the dog days of summer are most likely behind us, I would post a yummy soup recipe to warm you up when that cool fall breeze chills you. Of course I have to make it my own so I've made a note of my changes at the bottom. Orginal recipe found via Pinterest from Steak and Potatoes Kinda Gurl. Enjoy!

4 slices bacon, chopped*
1 lb ground hot Italian sausage
1 large yellow onion, diced
4 cloves garlic, minced
4 c. (32 oz) chicken stock
3 c. russet potatoes, cubed
3/4 tsp sea salt
1/2 tsp. freshly ground black pepper
2 c. kale, in bite size pieces*
1 c. heavy whipping cream*
parmesan cheese, grated

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion. Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent. Add garlic and saute until fragrant. Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender. Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving.
*I actually like it better without the bacon but I do like cooking the sausage in a little bacon grease for the flavor. We like kale, but any green such as spinach would be good in this. Instead of whipping cream, I used skim evaporated milk to cut the fat. It was a thinner consistensy but it still tastes good!

RACHEL RAY'S CHICKEN LIME TORTILLA SOUP
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This soup is easy and very tasty. Sometimes I add some extra canned beans or veggies to bulk it up such as chopped celery or bell peppers. After you buy the chipotle peppers in adobo, you can use the leftover in this Cafe Rio recipe as well!

2 T. extra virgin olive oil

1 onion, finely chopped

6 cloves garlic, thinly sliced

6 skinless, boneless chicken thighs, cut into 1/2 inch pieces

2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

6 c. chicken broth

1/2 c. chopped fresh cilantro

Juice of 2 limes
salt and pepper

1 avocado, thinly sliced

crushed tortilla chips

In a large saucepan, heat the olive oil. Add the onion and cook until the onion begins to brown, about 5 minutes. Add the garlic and cook for 2 minutes more. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.  Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

RANCH HOUSE PORK CHOPS W/PARMESAN GARLIC MASHED POTATOES
Oh, and did I also mention this is a CROCK POT recipe? Whew! What a title!
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This is a recipe I just LOVE because a)the majority of my family will eat it without whining or being bribed and b) it is weight watchers friendly if you use the reduced fat soup (and reduce the butter in the mashed potatoes)! The sauce that the soup and meat
create is a perfect gravy for the mashed potatoes! I usually just
make plain mashed potatoes but I'm sure this fancy version is very tasty.
Recipe found at The Picky Palate.

6 pork chops, 1/2 inch thick ( have also used chicken in this recipe, just as delicious)
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup (I use reduced fat)

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 3-4 hours or low heat for 6 hours.

PARMESAN GARLIC MASHED POTATOES

4 lbs. peeled, cubed potatoes
5 T. butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)*
1- 1 1/2 . warm skim milk
1 T. salt, or to taste
1 tsp. fresh cracked black pepper, or to taste

Cook potatoes for 10-15 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
*Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

FESTIVE FRESH CRANBERRY SALSA

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In surfing of Pinterest I came upon this recipe from Jamie Cooks it Up. I was intrigued and decided to try it on my family on Thanksgiving Eve. It not only looks so festive for the holidays, it is so interesting with it's tart, sweet, and salty flavors. Bring this to your next potluck and be prepared to share the recipe!

1 12 oz. pkg. fresh cranberries

1/4 c. green onion
1/4 c. cilantro
1 small jalapeno pepper (or to your heat level), chopped into chunks
3/4 c.  sugar
1/2 tsp. cumin
1/4 tsp. salt
2 T. lemon juice
2 8 oz. pkgs. cream cheese

Place your cranberries, green onion, cilantro, and jalapeno in a food processor.  Pulse until chopped to your desired texture- leave chunky or go longer for a smoother texture. Pour into a bowl. Add sugar, cumin, salt, and lemon juice. Mix together, cover, and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  When you are ready to serve, spread your cream cheese as evenly as you can onto a plate. Pour cranberry mixture over the cream cheese and spread it evenly over top. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

POMEGRANATE SALAD
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One of our Aunts submitted this to a family cookbook we put together. Pomegranates can be a lot of work, but this salad makes it worth it once a year! Really festive for holiday get-togethers!

1 large pkg. raspberry Jello
2 c. boiling water
1 small box frozen, sliced strawberries
1 can crushed pineapple, undrained
2-3 mashed bananas
2 c. diced apples
1 c. chopped walnuts
seeds from 2 large or 4 small pomegranates
3 ozs. cream cheese, softened
1 pt. sour cream
1 (8 oz.) ctn. Cool Whip

Combine Jello and boiling water and stir well. Add frozen strawberries, stirring to cool Jello fast. Add pineapple with juice, bananas, apples, walnuts, and pomegranate seeds. Pour 1/2 the mixture into a 9 X 13 pan and set in fridge to set. Keep the other half at room temperature. Meanwhile, combine cream cheese with sour cream until smooth. Fold in Cool Whip. When first Jello layer is set, spread creamy mixture over top. Set in the fridge for about 10 minutes for it to set up. Pour remaining Jello over top of cream layer. Refrigerate until completely set.

AUTUMN CHOPPED SALAD
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This is a really tasty salad for a Fall lunch! Found this one at Espresso and Cream. I added chopped cooked chicken to ours to make it a little more like a meal.

6 to 8 c. chopped romaine lettuce
2 medium pears, chopped*
1 c. dried cranberries
1 c. bacon, cooked and crumbled
4 to 6 oz. feta cheese, crumbled
1-2 c. chopped, cooked chicken (optional)
1 c. Poppy seed Salad Dressing and Balsamic Vinaigrette (mixed in about a 70/30 ratio)*

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle with dressings. Serve immediately.

*I bought some pears but they were taking FOR-EV-ER to ripen. I used chopped green apples instead.
*Instead of buying 2 salad dressings, I used poppy seed dressing plus balsamic vinegar to taste.

PUMPKIN CHOCOLATE CHIP BROWNIES
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These little goodies are perfect for the season and not too bad for you, either. Found at Chef-In-Training.

1/2 c. pumpkin puree
1 egg
2 egg whites
1 T. oil
1 c. flour
1 tsp. baking powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. salt
2/3 c. brown sugar, packed
1/2-1 c. chocolate chips

Preheat oven to 350˚F. Line an 11 x 7 inch pan with parchment paper or coat with nonstick spray. In a large bowl, combine pumpkin puree, eggs and oil until smooth. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips. Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

CROCKPOT PUMPKIN BREAD PUDDING
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Another yummy comfort recipe from Taste of Home!

8 slices cinnamon bread, cut into cubes
4 eggs, beaten
2 c. milk
1 c. canned pumpkin
1/4 c. packed brown sugar
1/4 c. melted unsalted butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 c. dried cranberries

SAUCE
(optional)
1 c. sugar
2/3 c. water
1 c. heavy whipping cream
2 tsp. vanilla
(Could also skip the sauce and use a drizzle of caramel or a dollop of whipped cream)

Place bread into a greased 3 or 4 quart crockpot. In a bowl, combine eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Stir in cranberries. Pour mixture over bread cubes. Cover and cook on low for 3-4 hours, or until a knife inserted in the center comes out clean.
For the sauce, combine sugar and water in a saucepan. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream and mix until smooth. Remove from the heat and add vanilla. Serve warm over bread pudding.

SUMMER VEGETABLE MEDLEY

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This is a very tasty summer veggie recipe from Taste of Home.

1-2 medium zucchini, sliced to 1/4 inch thick

1 medium yellow squash, sliced to 1/4 inch thick

3 ears sweet corn, cut from cob
1 medium red bell pepper, cut into 1 inch pieces
1 medium yellow bell pepper, cut into 1 inch pieces
10 fresh mushrooms, sliced thin
1/3 c. butter, melted
1 tsp. parsley
1 tsp. basil
1 tsp. chives
3/4 tsp. salt
1/2 tsp. pepper

In a bowl, combine zucchini, squash, corn, peppers, and mushrooms. Add butter, parsley, basil, chives, salt, and pepper. Toss to coat. To grill: pour into a disposable foil pan and cover with foil. Grill over medium heat for 5 minutes. Stir well and recover. Grill for 5 minutes more or until done to your liking. To bake: pour into a casserole dish, cover, and bake at 350 until tender-crisp, about 15 minutes.

HAM AND CHEESE RIGATONI

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3 T. butter, divided

1/4 c. fine dry breadcrumbs (I used Panko)

8 oz. rigatoni pasta (or other shape)

2 T. all purpose flour
2 c. milk
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
4 oz. cooked ham, cubed
1/2 c-1 c. green vegetable such as cooked spinach, broccoli, or peas (optional)
4 oz. mozzarella cheese, shredded*
2 oz. provolone cheese, shredded*
2 oz. fontina cheese, shredded*
1/4 c. parmesan cheese, grated*
*I was lucky to have a combo of these cheeses in one bag that I used for this recipe. Gotta love Tillamook!

Melt 1 T. butter. Add breadcrumbs, and toss well. Set aside. Cook pasta according to package directions. Set aside, and keep warm. Melt remaining 2 T. butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg. Add ham, vegetable if using, and cheeses, stirring until cheeses melt. Add cooked pasta to cheese mixture and stir to combine. Pour into a buttered 2 quart baking dish. Cover and bake at for 20-25 minutes or until bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 5 additional minutes or until golden.

I used this sauce recipe but if you are in a hurry, this is a good time saver.

CARROT CAKE MUFFINS

WW FRIENDLY

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I came up with these after figuring how many points are in a regular-size innocent little muffin-not to mention how many are in those JUMBO ones! I made a weight watcher friendly cake using just a cake mix and can of crushed pineapple so I thought...why not muffins, too!

1 spice cake mix
1 1/2 c. crushed pineapple, undrained
1 c. shredded carrot
1/2 c. raisins
2 egg whites
1 tsp. cinnamon
1 tsp. cloves

Preheat oven to 350 and line muffin tin with paper liners or nonstick spray. Combine dry cake mix, undrained crushed pineapple, carrot, raisins, egg whites, and spices. Stir just until combined. Spoon into muffin tin. Bake 15-20 minutes.

MOUNTAIN DEW APPLE DUMPLINGS

The Pioneer Woman

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I made these for Christmas eve dinner one year and my father in law raved over them. Serve warm with vanilla ice cream. *My modifications are noted.

2 (8-count) cans refrigerated crescent rolls *I used reduced-fat
4 tart apples, sliced into 16 wedges (you can peel them if you like) *I cubed them instead to make it easier for the little guys
1/2 c. butter, melted
1 1/2 c. sugar *(I used 1 cup)
1 tsp. cinnamon
1 (12-ounce) can Mountain Dew or other lemon-lime flavored soda

Heat oven to 350°F. Spray 9 X 13 dish with cooking spray. Separate dough into 16 triangles. Place apple quarter on shortest side of each triangle. Roll up each, starting at shortest side, and rolling to opposite point. Place point side down in prepared pan. *Or, place about 1T. of chopped apple on the large end of triangle and roll and seal them up to the best of your ability. It doesn't matter how pretty they are when they taste so darn good no matter what they look like! In small bowl, stir together melted butter, sugar and cinnamon; spoon evenly over dumplings. Pour soda pop over all. Bake at 350°F. for 35 to 45 minutes or until apples are tender and dumplings are browned. Serve warm with the sauce it creates. Makes 16 dumplings. (I halve this recipe for our family of 5).

APPLE CINNAMON CHEX MIX

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My boys went on a fishing trip for their spring break and I sent this treat along with them.

5 c. Wheat Chex® cereal
1 c. whole almonds
1/4 c. butter or margarine
1/3 c. packed brown sugar
2 T. light corn syrup
1 tsp. ground cinnamon
1 c. chopped dried apples
1/2 c. vanilla yogurt-covered raisins

In large microwavable bowl, mix cereal and almonds. *In 2 a cup microwavable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on high about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on high 3 minutes, stirring and scraping bowl after every minute. Stir in apples and microwave uncovered on high about 2 minutes more or until apples just begin to brown on edges. Spread on waxed paper or foil to cool, about 5 minutes. When almost cool, place in serving bowl. Stir in raisins. When completely cooled, store in airtight container.
*I chose to boil my butter, brown sugar, and corn syrup in a saucepan instead of the microwave. I poured it over the cereal, almonds, and apples, and then I spread it out on a foil lined baking sheet. I baked it at 350 for about 5-8 minutes until apples started to brown on the edges.

KRAFT SANTA FE CHICKEN ENCHILADA SOUP

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This soup also uses the Cooking Creme that was in the Santa Fe Chicken Casserole. It is really creamy and tasty, even when I substituted chicken broth for the milk.

4 corn tortillas (6 inch), cut into strips+
1 tsp. oil OR buy these
1 lb. boneless skinless chicken breasts, cooked and chunked or shredded
1 tub (10 oz.) Philadelphia Cream Cheese Santa Fe Blend Cooking Creme
1 c. milk
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn with red and green bell peppers, drained
1 can (14.5 oz.) diced tomatoes, undrained
1/4 cup chopped fresh cilantro

If making your own tortilla strips, preheat oven to 400°F. Toss tortilla strips with oil then spread into a single layer on baking sheet. Bake for 10 to 12 minutes or until crisp, stirring occasionally. In a pot, heat milk (or broth), beans, corn, and tomatoes. Simmer on medium-low heat until heated through, stirring frequently. Stir in cooking creme and warm through. Add chicken. Serve soup topped with tortilla strips and cilantro.

RACHAEL RAY'S SLOW COOKER

HONEY LEMON CHICKEN & POTATOES
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This was a recipe on Rachael's Top 10 Most Downloaded Recipes of 2010 show. Doesn't it just sound like comfort?

1-2 T. extra virgin olive oil
8 chicken thighs
salt and black pepper
1 1/2 lbs. baby potatoes
1 small onion, chopped
2-3 cloves garlic
4-5 sprigs thyme, leaves picked and chopped (I didn't use)
2 lemons, thinly sliced
1/4 c. honey
1/4 c. chicken stock or water

Optional: Fancy Schmancy Topping: (I didn't use)
zest of 1 lemon, cut into strips
1/2 c. flat leaf parsley, chopped
1/2 c. pine nuts, toasted
balsamic vinegar

In a skillet, heat the oil over medium high heat. Season the chicken with salt and pepper and brown on both sides. Add the potatoes, onion, garlic, thyme and lemon slices into the crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
If desired, serve each portion topped with a combination of the lemon zest, parsley, toasted nuts and drizzle with balsamic vinegar.

INDIAN BUTTER CHICKEN
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This tomato cream sauce is really tasty! It tastes better and the chicken is more tender if you marinate it beforehand, so plan for the extra time.

4 boneless skinless chicken breast halves, cut into bite sized pieces
5 cloves garlic, minced (I used 3 large ones)
1 tsp. salt
1/2 tsp. pepper
1/4-1/2 tsp. cayenne pepper (to taste)
1/2 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. cardamom
1 lime, juiced
1 onion, diced
1/4 cup. butter
1 can (14.5 oz. can) tomato sauce
1 can (14.5 oz. can) petite diced tomatoes (I used chunky pasta sauce instead of the tomato sauce and tomatoes)
1 pint whipping cream or half and half*
1 bunch chopped cilantro, or to taste (I did not use)

In a glass or plastic container or a zipper bag, combine chicken with the garlic, salt, peppers, coriander, cumin, cardamom, and lime juice. Marinate at least 4 hours or overnight.
Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving. Serve over rice or noodles.
*I used about half a can evaporated milk instead of the cream to save on some calories.

BUTTER BRICKLE APPLE DIP

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1 (8 oz.) pkg. cream cheese, softened

1/2 c. brown sugar

1/4 c. white sugar
1 tsp. vanilla
1/2-1 pkg. toffee bits
sliced apples for dipping

Beat cream cheese, sugars, and vanillla until smooth. Mix in toffee bits. Serve with sliced apples.