Slow-Cooker Cream Cheese Chicken

Ingredients

1 1/2

lbs. boneless skinless chicken breasts

2

cans (10.75 oz. each) condensed cream of chicken or cream of mushroom soup

1 1/3

cups Progresso™ chicken broth (from a 32-oz. carton)

1/4

teaspoon garlic powder (or more to taste)

1/2

teaspoon ground black pepper (or more to taste)

1/2

teaspoon kosher salt (or more to taste)

8

oz. cream cheese, softened

6

cups hot cooked rice or egg noodles

Steps

• 1

  Sprinkle chicken with salt and pepper and place in bottom of slow cooker.
• 2

  In a medium bowl, combine soup and broth and mix well. Add garlic powder and pour mixture over chicken. Cook on LOW for 5 hours or HIGH for 3 hours.
• 3

  Fifteen minutes before end of cook time, remove chicken from the slow cooker. Break softened cream cheese into chunks and add to slow cooker, whisking until the sauce is smooth.
• 4

  Shred chicken if desired and return to slow cooker. Season with additional salt and pepper to taste.
• 5

  Serve chicken over hot rice or egg noodles and top with sauce.

• Nutrition Information

  Serving Size: 1 Serving

  Calories

  486.7

  Total Fat

  31.3g

  48%

  Saturated Fat

  12.3g

  62%

  Cholesterol

  200.6mg

  67%

  Sodium

  623.0mg

  26%

  Potassium

  630.1mg

  18%

  Total Carbohydrate

  1.9g

  1%

  Dietary Fiber

  0.1g

  0%

  Sugars

  1.4g

   

  Protein

  46.8g

Slow-Cooker Cheesy Salsa Chicken

Ingredients

1

can (16 oz)  medium salsa 

1 1/2

lbs uncooked chicken breast, diced

Salt, to taste

2

cups Mexican-style cheese

2

cups cooked Mexican rice

Fresh cilantro for garnish (Optional)

Steps

• 1

  Begin by gathering your ingredients.
• 2

  Pour salsa in the bottom of 3-4 quart slow cooker. Place chicken breast on top and sprinkle with a bit of salt. Place lid on slow cooker and cook, covered, for 3-5 hours on high or for 4-6 hours on low.
• 3

  Thirty minutes before serving, open slow cooker and sprinkle cheese over the chicken.
• 4

  Cover tightly and cook for an additional 30 minutes with the slow cooker on high, until the cheese is melty and the salsa is bubbling. (Note: Keep the lid tightly sealed to keep the cheese from drying out or overcooking.)
• 5

  Serve chicken over rice. Garnish with cilantro, if desired.

Apple Pie Breakfast Bake

Ingredients

2

cans  refrigerated crusty French loaf

1

cup butter, melted

1

can (21 oz) apple pie filling

1

can (14 oz)  Sweetened Condensed Milk

1

teaspoon apple pie spice

1

teaspoon vanilla

1

cup maple syrup, warmed

Steps

• 1

  Heat oven to 350°F. Bake loaves as directed on can; cool 20 minutes. Cut about 1 1/2 French loaves into 1/2-inch cubes to make 7 1/2 cups. Reserve remaining 1/2 loaf for another use. Increase oven temperature to 375°F.
• 2

  In 13 x 9-inch (3-quart) glass baking dish, evenly layer melted butter, apple pie filling and bread cubes.
• 3

  In medium bowl, stir sweetened condensed milk, apple pie spice and vanilla until well blended. Pour over bread, pushing bread down to absorb liquid.
• 4

  Bake 25 to 35 minutes or until deep golden brown and bubbly. Cool 15 minutes. Serve warm with maple syrup.

Gooey Pumpkin Butter Cake with Pecans

Ingredients

Cake base:

1

box Betty Crocker™ Super Moist™ yellow cake mix

8

tablespoons (1 stick) unsalted butter, melted and cooled slightly

1

egg

Filling:

1

package (8 oz) package cream cheese, softened

1

can (15 oz) pumpkin

8

tablespoons (1 stick) unsalted butter, melted and cooled slightly

1

teaspoon vanilla

3

eggs

1

box or bag (16 oz) powdered sugar

2

teaspoons pumpkin pie spice

Caramel sauce and candied pecans, for topping

Steps

• 1

  Gather your ingredients and heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
• 2

  Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
• 3

  Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
• 4

  Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack.
• 5

  Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.

PULL-APART GARLIC BREAD

INGREDIENTS:
1 roll (or 2) of Grand sized biscuits
1/2 stick of REAL butter
Garlic powder
Parsley

DIRECTIONS:
Cut each biscuit into quarters.
Place quartered biscuits in a large bowl.
In another small bowl melt butter in the microwave.
Add enough garlic and parsley to taste great.
Stir seasoned butter mixture. Pour butter over biscuit quarters. Toss until well coated.
Place butter coated biscuit quarters in a Bundt pan, piece by piece.
Drizzle any left over seasoned butter over the top for all of that buttery goodness to soak in. YUM!
Bake at 350 degrees until well browned... About 25 minutes.
Place a plate over the Bundt pan and flip.

That's all there is to it! Serve and enjoy!

Little Witches

Ingredients
1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

Directions
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

Jalapeño Popper Dip With Panko

Ingredients

Dip

2

packages (8 oz each) cream cheese, room temperature

1

cup mayonnaise

1

cup shredded Mexican blend cheese

1/2

cup grated Parmesan cheese

1

(can (4.5 oz) Old El Paso™ chopped green chiles

1

can (4 oz) diced jalapeños or 4 fresh seeded jalapeños diced finely (add more if you like it hotter)

Topping

1

cup Progresso™ Panko Crispy Bread Crumbs

1/2

cup grated Parmesan cheese

1/4

cup butter, melted

Steps

• 1

  Mix the first 6 ingredients together and spread the dip into a greased pie pan or a 2 quart baking dish.
• 2

  In a bowl, mix Panko breadcrumbs, remaining 1/2 cup Parmesan cheese, and melted butter until incorporated.
• 3

  Sprinkle crumb mixture evenly over the dip and bake in a preheated 375°F oven for about 20 minutes or until top is browned and the dip is bubbly.
• 4

  Serve with chips, crackers, or baguette slices.