Pumpkin Pie Cake

Since I'm "pumpkin obsessed" I knew right away that I had to make this pumpkin layered dish!! The pumpkin and cake layers in the dessert magically switch places during baking which results in an amazing pie and cake combination. The fluffy cream cheese frosting on top makes it even more memorable!! Take this delicious treat to your next fall get together!!!

PUMPKIN PIE CAKE

adapted from a recipe on www.bettycrocker.com

CAKE LAYER
   1 box spice cake mix
   1 cup water
   1/2 cup vegetable oil
   3 eggs

PUMPKIN LAYER
   1 can (15 oz) pumpkin
   1 cup packed brown sugar
   1 cup half & half
   3 eggs
   2 teaspoon pumpkin pie spice
   1/2 teaspoon salt

FROSTING
   1 package (8 oz) cream cheese, softened
   3/4 cup powdered sugar
   1 teaspoon vanilla
   1/8 teaspoons salt
   2 cups heavy whipping cream
   Pumpkin pie spice

1. Heat oven to 350 degrees. Spray bottom only of 13 x 9 inch pan with cooking spray.

2. In a large bowl, beat CAKE LAYER ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread into greased cake pan.

3. In another large bowl, mix PUMPKIN LAYER ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.

4. Bake 50 to 55 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 2-4 hours to chill.

5. In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator. 

Frito Bars

I found the perfect recipe for a tailgating party, potluck or any day of the week!! This recipe is a yummy combination of salty and sweet. With only four ingredients you can create your own tasty "candy" bar that everyone will enjoy. Just a little warning though....these are a sinful treat full of sugar but they won't last long!!!

Frito Bars

1 package (9 1/4 oz.) corn chips

1 cup sugar

1 cup light corn syrup

1 cup creamy peanut butter

Spread entire bag of corn chips on a greased 9 x 13 inch pan. Bring sugar and corn syrup to a boil in a saucepan over medium heat; stirring frequently to dissolve the sugar. Boil for 1 minute and then remove from heat. Add the peanut butter and mix until well blended. Slowly pour melted peanut butter mixture over the chips. Place into refrigerator to cool and then cut into pieces. 

DIY Moisturizing Lotion

My daughter and I have been blending our own rich moisturizing lotion for the past few years. Our hands and heels crave an extra rich emollient to combat the dryness during these cold winter months. From our experience this recipe works miracles...especially when used on your feet right before you go to bed at night. It is the perfect mixture of thick cream but not too greasy. The great thing about making your own is that you can choose your favorite scent and also adjust the amounts to your preference. In the past we have used lavender scented baby lotion, classic scent pink baby lotion and almond hand lotion. You can also replace the petroleum jelly with 8 ounces of solid coconut oil. Have fun experimenting with different combinations to create your own personalized blend of moisturizing lotion!

 DIY Moisturizing Lotion

8 ounces Vitamin E lotion (both small jars)

8 ounces Petroleum jelly (1/2 the container)

17 to 21 ounces of your choice of lotion

Blend all together with a hand held mixer in a large bowl until it is fluffy like frosting. Store in  small air-tight glass jars. (I like to buy small jars at Dollar Tree.) These make great gifts for friends!

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Almond Bark Puffcorn

I just had to share this quick recipe so that everyone can enjoy it over the upcoming holiday. I first tried this yummy snack last Christmas when it was brought to one of the schools where I work. I was fascinated by the delicious blend of salty and sweet. It is even more amazing when you learn how easy and simple the ingredients are for this addicting treat! If you are looking for a unique homemade gift for a friend or a tasty contribution for a family get together......this is it!

Almond Bark Puffcorn

1 (24 oz.) package Almond Bark

1 (3 1/2 oz) regular sized bag of Puffcorn

sprinkles (optional)

In a medium size microwaveable bowl, put the entire block of almond bark. Microwave for 90 seconds and then stir until completely melted. Empty the bag of puffcorn into a large bowl. Pour the melted almond bark on top of the puffcorn and stir until it is completely coated.  Spread out onto wax or aluminum foil. Shake sprinkles across the top (if desired). Allow to dry and then place into ziploc bags or a plastic container. 

Red Velvet Crinkle Cookies

This is one of those stand by recipes that you know will turn out delicious even if it is super easy!!! Red Velvet Crinkle Cookies are the perfect treat for a Christmas party, cookie exchange or neighbor gifts. You can change the flavor of the cookie by using different cake mixes...but my favorite will always be red velvet. The recipe only requires a few ingredients but delivers big on taste!!!

Red Velvet Crinkle Cookies

1 box of Red Velvet Cake mix

2 eggs

1/3 cup of vegetable oil

1 cup or more of powdered sugar 

Preheat the oven to 350 degrees. Mix together red velvet cake mix, eggs and vegetable oil in a large bowl (batter will be thick). Put powdered sugar in a separate small bowl.Use a cookie scoop to form dough into balls and then roll each ball in the powdered sugar until covered. Place on a Pam sprayed cookie sheet.....leaving about 2 inches between cookies. Bake for 8 to 10 minutes until the cookies brown slightly on the edges. 

Makes about 2 dozen cookies. 

Easy Zuppa Toscana Soup

Recently I purchased a new cookbook called Fix It and Forget It Slow Cooker Magic from Hobby Lobby in the fall decorations section. It has 550 everyday crockpot recipes....so I had to buy it!!! Ironically enough when I made the Zuppa Toscana soup, I was so rushed in the afternoon that I was unable to get the ingredients in the crockpot. So I adapted this recipe into an easy one pot meal that came together in just 30 minutes. It was truly a breeze to cook and the results were delicious!! This soup will definitely be in our regular dinner rotation especially during the cold winter months. We served the soup along with crusty French bread.....so good!!!

Easy Zuppa Toscana Soup

1 lb. ground Italian Sausage (Mild)

4-6 potatoes, chopped 

1 small onion, diced

3-4 garlic cloves, minced

32 oz. carton chicken broth

1 cup kale, chopped

1 cup heavy whipping cream

2 Tablespoons flour

red pepper flakes, to taste

salt & pepper, to taste

In a large soup pot, brown sausage until no longer pink. Add onion and garlic; stir until tender. (5 minutes) Add potatoes to soup pot; then add the 32 oz. carton of chicken broth...plus additional chicken broth or water if needed to cover the potatoes. Boil for 10-12 minutes or until the potatoes are done. In a separate small bowl, whisk together flour and cream until smooth. Stir flour/cream mixture and chopped kale into the soup pot. Simmer on low for 20-30 minutes until broth thickens slightly. Serve soup in bowls and season with red pepper flakes and/or salt & pepper to taste. Enjoy!!!

Crockpot Sausage Green Beans & Potatoes

I'm a big fan of easy "all in one" crockpot meals! Nothing is better than putting in a little time of meal prep in the morning and ending up with a delicious dinner that the whole family will eat. You don't even need a piece of paper to remember these simple ingredients at the grocery store. Of course you could swap out the veggies to whatever you prefer but we loved the combo of potatoes and green beans. This made plenty of food for our family of five which allowed us to have yummy leftovers for lunch the next day. Enjoy this with a slice of French bread and a side salad......pure comfort food!!!

Crockpot Sausage, Green Beans & Potatoes

8-10 small potatoes, peeled and diced

1 large onion, chopped

2 (14 oz.) packages smoked sausage, sliced

2 (28 oz.) cans cut green beans

Place potatoes on the bottom of a greased crockpot. Layer chopped onions and sliced sausage. Pour both cans of green beans (do not drain the liquid) on top. Season with salt, pepper, garlic powder and onion powder if desired. Cook on low for 8 hours.  

Original recipe from 

http://www.goodenessgracious.com/2013/06/crockpot-green-beans.html

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Paula Deen's Chocolate Chip Ooey Gooey Butter Cake

Usually when you see the name "Paula Deen" beside a recipe, you would automatically assume that it isn't very diet friendly!! Of course this recipe is no exception and has a total of TWO sticks of butter plus a heaping side of powdered sugar and chocolate!!  I've been anxious to try this decadent dessert for awhile and used the excuse of my kid's last day of school to treat ourselves. I've made similar versions of this recipe in the past which include Paula Deen's basic Ooey Gooey Butter Cake and the Pumpkin Ooey Gooey Butter cake recipe. This recipe does not disappoint and provides the perfect combination of sweet chocolate with rich cream cheese. We tried our first bite a few hours after it baked while it was still warm and gooey. It was also yummy the next day cold right out of the refrigerator. This would be a great summer treat served along with a scoop of vanilla ice cream or anytime you need a unique dessert for a pot luck!!!

Paula Deen's Chocolate Chip

 Ooey Gooey Butter Cake

For the crust:

1 box yellow cake mix

1 large egg

1 stick salted butter, melted (8 tablespoons)

For the filling:

1 (8 oz.)package cream cheese, room temperature

2 large eggs

1 teaspoon pure vanilla extract

1 box powdered sugar (16 ounces)

1 stick salted butter, melted (8 tablespoons)

1 package semisweet chocolate chips (12 ounces) (original recipe only calls for 1 cup chips)

Preheat the oven to 350 degrees. Lightly butter or spray Pam inside a 9 x 13 inch baking dish. Pour cake mix into mixing bowl, add egg and melted butter. Mix until well combined with a electric hand mixer. Scrape batter into prepared baking dish. Using clean hands, press the dough evenly into the bottom of the pan; set aside. In the used mixing bowl, beat cream cheese until fluffy. Add 2 eggs and 1 teaspoon vanilla; beat until very well combined. With mixer at medium-low speed, gradually add powdered sugar until thoroughly combined. Gradually add 1 stick melted butter and then the bag of chocolate chips; mix well.  Pour filling mixture over the crust batter and spread evenly. Bake at 350 degrees for 40-45 minutes. Remove from oven and allow to cool for at least 2 hours before cutting. 

Variations:

Pumpkin Gooey: Use a spice mix instead of yellow cake. Follow the original recipe, adding a 15 ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual. Top each serving with a dollop of whipped cream. 

Peanut Butter Gooey: Use a chocolate cake mix instead of yellow cake. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. Bake as usual. 

Tamale Casserole

I'm always excited to find another yummy casserole recipe to add to my collection. This tamale recipe did not disappoint!!! The end result creates a cheesy Mexican style dinner that can be easily adapted to your likes with the addition of salsa, guacamole, sour cream, diced onions and/or cilantro on top!!! I chose to bake this casserole in a 9x13 inch glass pan; but the recipe is written for options of baking it in a 9x9 inch pan or large cast iron skillet. I liked the 9x13 pan size because it makes a thinner cornbread crust and produces more servings which is great for leftovers the next day! 

Tamale Casserole

1 box of Jiffy Corn Muffin Mix (standard 8.5 oz box)

1/3 cup milk

1 egg

1 small can (4.5 oz) diced green chiles

1 can of corn or creamed corn 

1 pound ground beef

1 teaspoon cumin

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 can (10 oz.) enchilada sauce (I used Mild)

2 cups shredded cheese (I used Mexican blend)

Optional toppings: Salsa, Guacamole, Sour Cream, Cilantro, Lime wedges, Diced Green Onions, Shredded Cheese

Preheat the oven to 400 degrees. Whisk together Jiffy Corn Muffin Mix, milk and egg. Stir in green chiles and corn. Pour into a greased 9x13 inch baking pan. Bake until set (a toothpick should come out clean) about 20-25 minutes.  While cornbread is baking, combine beef with spices and saute in a skillet over medium heat until fully cooked, about 10 minutes. If needed, drain grease and set aside. Once cornbread is done baking, reduce oven to 350 degrees. Poke holes in cornbread with a fork and pour the enchilada sauce over it. Top with the ground beef and then the shredded cheese; cover with aluminum foil. Bake in the oven for 20 minutes. Remove foil and bake until cheese begins to brown, about 5-10 minutes. Let cool for 10 minutes before serving with desired toppings.

Original recipe from 2 Teaspoons

Custard Cake

After seeing this "magic" recipe floating around pinterest this past month, I just knew that I had to try it!!! I'm so glad I did because the taste is yummy and unique. Overall the recipe looked pretty easy with basic ingredients and like magic it separates into three layers....a cake layer on top, a custard layer in the middle and another thin dense crust on the bottom.  Plus the options for creativity with this recipe are endless!!! I'm already planning out different ways to make this with chocolate flavors, lemon flavors, etc... The original recipe creates a layered dessert that blends together vanilla cake and traditional custard pie. It isn't overly sweet which is a nice fresh change from your typical cake type dessert. This would be the perfect spring-time treat to keep in your refrigerator and cut a small piece whenever you like! I love the flavor of nutmeg with custard pie so I added a few shakes of ground nutmeg on my serving. So surprisingly good!!!!

Custard Cake

1/2 cup unsalted butter, melted and cooled

2 cups milk, lukewarm

4 eggs, separated 

1 1/4 cups powdered sugar

1 Tablespoon water

1 cup flour

1 teaspoon vanilla extract

Optional: powdered sugar for dusting and/or ground nutmeg for dusting 

Preheat the oven to 325 degrees. Lightly grease a 8x8 baking dish, set aside.   In a medium size bowl, whisk the egg whites until stiff peaks form and set aside.  In another large bowl, beat the egg yolks and 1 1/4 cups powdered sugar until it turns pale yellow.  Then mix in the melted butter and the  Tablespoon of water (for about 2 minutes) until evenly combined.  Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.  With a spatula or large spoon, fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will look runny, weird and lumpy) Pour the batter into the prepared pan and bake for 45 to 60 minutes or until the cake is barely jiggly in the center.  If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil for the remainder of cooking time needed. Allow cake to completely cool before cutting. You may dust with powdered sugar before serving. 

Easy Egg Foo Yong

One of my favorite things to order at a Chinese restaurant is egg foo yong.....mostly because I love the savory brown sauce that goes all over the top. I first came across this recipe back in 2008 and loved how easy it came together with only a few ingredients. It is a unique change to your usual weeknight meal and goes along nicely with a side of fried rice or Asian veggies. You can also adapt this recipe to your families likes by using cooked chicken or pork instead of the shrimp. 

Easy Egg Foo Yong

6 eggs slightly beaten

1 (4 oz) can shrimp, drained (or 1 cup cooked meat of your choice)

1/2 cup celery, sliced fine

1/2 cup sliced green onion

1 teaspoon sugar

1 tablespoon soy sauce

1 tablespoon cornstarch

cooking spray

Combine eggs, shrimp, celery, green onion, sugar, soy sauce and cornstarch in a bowl.  Lightly coat a skillet with cooking spray. Heat skillet over medium-high heat. Add egg mixture, 1/4 cup at a time, and fry like small pancakes.  Brown slightly on both sides, until egg is cooked. Keep warm in covered dish while cooking remaining egg mixture. 

Sauce:

2 tablespoons soy sauce

3 teaspoons cornstarch 

1 cup water

To make the sauce: combine soy sauce, cornstarch and 1/2 cup of water in a small saucepan over medium-high heat. Whisk together and cook until boiling, adding more water if needed; sauce should be smooth and slightly thick.  

(Sometimes I double the sauce recipe.)

Cranberry Orange Cookies

Everyone knows that this time of year (between Thanksgiving and Christmas) the magic of cookie making and treat baking goes up a notch! I can never be satisfied to make the same ol cookies every year....although my kids wouldn't mind. I'm always looking for something more unique...but still easy to make! I'm excited to share that I found my new favorite holiday cookie!!! (for this season... ha ha) This recipe perfectly blends the tartness of cranberries with the sweetness of fresh oranges and sugar. I was in such a hurry to make these yummy cookies that I forgot to take a picture of the ingredients. All the basics of a buttery sugar cookie with the addition of dried cranberries and two oranges. Next time I will double the recipe so there will be extra to share with friends!

Cranberry Orange Cookies

recipe from http://www.landolakes.com/recipe/1361/cranberry-orange-cookies

Sugar Mixture:

1/3 cup sugar

1 tablespoon freshly grated orange peel 

Cookie:

1 cup sugar

3/4 cup butter, softened

1 egg

2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup dried cranberries, chopped

1 tablespoon freshly grated orange peel 

Preheat oven to 350 degrees. Combine all sugar mixture ingredients in small bowl and set aside. In a large bowl, combine 1 cup sugar, butter and egg. Beat until creamy. Reduce speed and add flour, baking powder and baking soda.  Beat until well mixed.  Add cranberries and 1 tbsp orange peel and beat until combined.  Shape cookies into one inch balls and roll in sugar mixture. Place 2 inches apart on cookie sheet. Bake for 7-11 minutes or until edges are lightly browned. (it took 9 minutes in my oven) Do not over bake.  Cool 1 minute and then remove from cookie sheet. 

Note: I dusted some of the extra orange sugar mixture on top of the "just baked" cookies while they were cooling. YUM!!!

Baked Ravioli Casserole

Everyone loves an easy weeknight meal recipe. I've seen several version of this recipe floating around Pinterest which consisted of just two ingredients.... marinara sauce and frozen ravioli. I decided to kick it up a notch with the addition of cooked mild Italian sausage and of course lots and lots of shredded Mozzarella cheese!!!! My family absolutely loved this Italian cheesy casserole and we will definitely make it again!!!

Baked Ravioli Casserole

1  (1 lb.)package Mild Italian Sausage (or use 1 lb. ground hamburger meat)

1 jar of your favorite marinara sauce

1  (22 oz.) package frozen cheese ravioli

2 cups shredded Mozzarella cheese (or use more if you like...I used closer to 4 cups total)

Preheat oven to 400 degrees. In a medium skillet, cook the Italian sausage until done (no longer pink). Stir in the entire jar of marinara sauce with the sausage. Spray a 9 x 13 inch baking pan with baking spray. Spread half of the marinara meat sauce on bottom of baking pan. Layer with half of the frozen ravioli and half of the mozzarella cheese. Layer the other half of the frozen ravioli, remaining marinara meat sauce and then top with as much shredded mozzarella cheese as you like! Cover with aluminum foil and bake for 30 minutes or until bubbly. 

NOTES: You could also add dollops of ricotta to this casserole or even a layer of cottage cheese. 

Pumpkin Pie Bites

FINALLY my favorite time of year is here.....FALL!!!! (Of course I may be a little partial since my birthday is on Halloween.) So excited for cooler weather, football games and everything pumpkin!!! I've seen this recipe floating around on Pinterest and just knew that I would love it. I adapted the original recipe from using a regular sized muffin pan to a mini-muffin pan. If you don't have a mini-muffin pan then you are missing out.....go buy 2 of them right now! There is less guilt when you pop a bite sized dessert into your mouth......right??? It combines the simple flavors of pumpkin pie without the mess of making a pie crust. Plus these tiny treats make it easy to enjoy a bite of pumpkin whenever you want! 

Pumpkin Pie Bites

1 (15 oz.) can pumpkin puree

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup evaporated milk (or any type of milk)

2/3 cup all purpose flour

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Preheat oven to 350 degrees. Spray nonstick cooking spray on a mini-muffin tin pan. In a large bowl, mix the pumpkin, sugar, eggs, vanilla extract and milk.  Add the flour, pumpkin spice, salt, baking powder, and baking soda to the mixture and stir until all ingredients are combined. Fill each mini-muffin cup 2/3's full. Bake for 10-12 minutes. Cool pumpkin pie bites in the pan for 10 minutes; remove from pan and keep refrigerated. Top with whipped cream (or cream cheese frosting) and a dash of pumpkin pie spice whenever you are ready to enjoy a great fall dessert!!!

Note: This recipe made 45 mini pumpkin bites. 
recipe adapted from The Krazy Coupon Lady

Homemade Flour Tortillas

I just had to share this recipe that I recently found for homemade flour tortillas. My husband and I have made many batches of tortillas over the years.....but we typically use his Dad's recipe that creates a corn tortilla (using corn meal).  I've always wanted to find a version that used flour which would be similar to the type of tortilla that you could buy at the grocery store.  This recipe is a keeper because it consists of basic ingredients that you would typically have in your kitchen. You only need to remember to start the batch of dough at least an hour before you cook the tortillas. The tortillas held together perfectly as we loaded them up with taco meat & toppings. The taste was great and the whole family loved how soft and fresh the tortillas were.  I will definitely be making them again the next time we crave Mexican food!!!

Homemade Flour Tortillas

recipe from http://themamasgirls.com/homemade-flour-tortillas/

3 cups flour

1/2 teaspoon baking powder

3/4 teaspoon salt

1 cup hot water

4 tablespoons vegetable oil or olive oil

In a large bowl, mix together the flour, baking powder and salt. In a measuring cup, measure the 1 cup of hot water and then add the oil. Pour the oil/water mixture all at once into the bowl of dry ingredients.  Stir together with a fork until well incorporated. Using your hands, knead the dough on a floured surface until smooth (only about 10-15 strokes.) Divide the dough into 10-12 equal size small balls and place on a baking sheet. Cover the dough balls with a damp towel or plastic wrap and let them sit for at least 30 minutes.  To form the tortillas, roll out each ball of dough onto a lightly floured surface using a rolling pin until very thin (about 1/8").  They should be between 6" and 8" in diameter.  Preheat electric skillet or frying pan to between 350 degrees to 375 degrees. Place tortillas on skillet and allow to cook for 1 minute. Turn the tortilla over and cook on the other side for another minute. (Bubbles will start to form which is normal).  Stack the freshly cooked tortillas on a plate under a clean kitchen towel to keep them soft and warm until you are ready to eat. Keep the leftovers in a zipper seal bag and store at room temperature. The tortillas will keep for a couple of days. 

*Note: The recipe makes 10 -12 tortillas. I doubled the recipe so that we would have leftovers for the next day. 

Lemon Rice Krispie Treats

Rice Krispie Treats are a favorite around this house.....just as they have been popular in all homes with kids for many years! Since I can make the recipe practically in my sleep, I'm always eager to try something different. I discovered several versions for "lemon" flavored treats on Pinterest and had to try it. This recipe only takes a few more steps to achieve the extra lemon kick....but the extra time is worth it! Especially if you love lemon like we do! I promise that you can't stop at one! 

Lemon Rice Krispie Treats

recipe from http://sweetasacookie.com/lemon-supreme-rice-krispies-treats/

4 tablespoons butter

zest of 1 lemon

juice of 1 lemon

1 and 1/2 bags of mini-marshmallows (10 oz bags)

2/3 cup Lemon cake mix

6 cups Rice Krispie Cereal

Prepare a 9 x 13 inch pan with shortening or Pam spray; set aside.  In a large saucepan, melt butter over low heat. Add in the lemon zest, lemon juice and marshmallows; stir until completely melted. Slowly stir in the dry cake mix. Remove from heat and mix in the cereal.  Then pour into the prepared pan and spread out evenly. Let set for at least 30 minutes and then enjoy!!!

note* I added another heaping 1 cup of mini-marshmallows to the mixture just before spreading it out into the greased 9 x 13 inch pan. 

Olive Garden Zuppa Toscana Soup

I've been making this copy cat recipe of Olive Garden's famous Zuppa Toscana Soup since 2002. It never fails to satisfy any warm soup cravings and is uniquely different from your typical potato  soup or stew.  This flavorful meal is simple to make and goes along great with fresh French bread and a side salad.  

Olive Garden Zuppa Toscana Soup

1 lb. Italian sausage
5 slices bacon, cut into bite-sized pieces

3-4 medium potatoes, peeled & diced
1/2 large onion, chopped
2 cloves garlic, minced (or use 1 tsp.garlic powder)
2 cans (14.5 oz) chicken broth 

1 quart water

1 cup heavy whipping cream
2 cups kale, roughly chopped(could substitute spinach)

salt & pepper

red pepper flakes (optional)

In a large soup pot, cook diced bacon until crisp, drain some of the grease. Add Italian sausage and diced onion to the soup pot and cook until sausage is done. Add potatoes, chicken broth, water, and garlic to the pot. Cook on medium heat until potatoes are done...about 10 minutes. Turn to low heat and stir in the kale and cream. Heat through and serve. Add salt, pepper and red pepper flakes, to taste. 

Chicken Pot Pie Soup

One of my favorite dinner recipes is always some type of soup!!! I tend to make more soup recipes in the fall and winter....and any time it is cloudy, windy or it rains! I will find any excuse to make a warm bubbly soup and I especially like trying new versions. I once saw a recipe online for "crockpot chicken pot pie soup" and thought it sounded unique. Although when I actually reviewed the recipe it was only milk, veggies and cream of chicken soup. I've been determined to create an easy but delicious soup recipe that gives you the creamy taste of chicken pot pie with the convenience of a thrown together soup. I'm proud to say (after 4 attempts) that I finally have a recipe that the whole family loves and is the perfect blend of belly warming comfort food.   

 Chicken Pot Pie Soup

1 rotisserie chicken (either Family Size or Regular), remove skin and then cut meat into bite sized pieces

2 (32 oz.) boxes Chicken broth

4 potatoes, peeled and diced

1 bag (12 oz.) frozen peas & carrots

12 oz. frozen egg noodles (use 1/2 of a 24 oz. bag)

1 pint Half & Half 

1 teaspoon dried Thyme

1/2 teaspoon dried Parsley

Salt & Pepper, to taste

In a large stockpot, pour in chicken broth and bring to a boil. Stir in diced chicken, potatoes, peas & carrots, and noodles.  Simmer on low heat for 15 to 20 minutes until noodles & potatoes are tender.  Add Half & Half, thyme, parsley and salt & pepper to taste. Simmer on low for another 5 minutes until warmed through. Serve immediately.