Easy Chocolate Chip Cookies

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Easiest Cookie Recipe Ever! Perfect for Fall.

1 box Spice cake mix
1 15 oz. can pumpkin (NOT pumpkin pie mix)
1 bag chocolate chips (I use the sugar free ones and they are still plenty sweet enough.  Then I don't feel so guilty eating one. Or two. Or ten...)

Combine pumpkin and cake mix in large bowl. Stir in chocolate chips. Drop onto baking sheet sprayed lightly with non-stick spray.

Bake at 350* for 12-15 minutes. Cool 2 minutes on tray then move to wire racks to cool completely. Make about 2 dozen. 

White Chicken Chili/Soup

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This is a really good soup - if you like soup at all. Two of my kids are super picky and don't like to eat anything "colored" like tomatoes or green chilies. After painstakingly removing them from their bowls (sigh) they liked it just fine. Well, maybe it took a little bribing with a chocolate after dinner. But a Mom's gotta do what a Mom's gotta do. ;)  The rest of my kids are more "normal" eaters and each had seconds.  The husband?  Couldn't get enough of this soup! (Though he did add some nasty hot sauce to it.  Blech.)

1 1/2 lb. uncooked chicken breast
32 oz. chicken broth
1 10 oz. can diced tomatoes with green chilies (Rotel)
1 4.5 oz. can green chilies
2 11 oz. cans mexicorn
1 15 oz. can white or great northern beans
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. chili powder
8 oz. cream cheese

Garnish

shredder cheese
sour cream
chopped onion
tortilla chips


Directions:

1) Cut chicken into bite-size pieces and place in slow cooker
2) Rinse and drain beans, add to slow cooker
3) Add all other ingredients except cream cheese and garnish ingredients
4) Simmer in slow cooker for 5 hours on Low, or 3 hours on High
5) Microwave cream cheese for 60 seconds on a plate, to melt slightly. Add to slow cooker and stir well. I had to use a wisk to get it to blend in well.
6) Serve with your favorite garnishes!

Caramel Apple Cider

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Photo Courtesy of:  Our Best Bites

(I can't manage to leave this drink alone long enough to take a picture.)

             
If you are a Starbucks fan, you have probably seen their Hot Apple Spice drink that is usually featured during the Fall and Winter. Well, since we don't drink coffee (anymore) or Tea (anymore) or anything else for that matter...I was searching for something warm and yummy besides hot cocoa. This drink is to die for. But a warning...it is highly addictive. Like...I don't care if all my calories from one day come from this drink, addictive. ;) To be truly authentic, you need to pick up some Cinnamon Dolce syrup from your nearest Starbucks store. Depending on where you live and whether your particular Starbucks has plenty to spare, depends on the cost.  I have found it anywhere between $6-$8.

Here's what you need:

Apple Cider

Canned whip cream or cool whip

Caramel Ice Cream topping - I make my own from scratch, but store bought is fine, too.

Cinnamon Dolce Syrup from Starbucks

Put a couple of teaspoons of Cinnamon syrup in the bottom of a mug. Add Cider, leaving about 1 1/2 inches headspace at top of mug. Heat in microwave - length of time depends on mug size and on how hot you like your drinks. I'm a wimp. I like mine barely warm or it burns my mouth. Hubby likes his almost boiling.

Top with whipped cream or cool whip.

Drizzle with caramel.

Prepare to fall in love.

Fry Sauce

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If you don't know what fry sauce is... you must live anywhere but Utah. Fry sauce is a staple in Utah. It's right up there with ranch dressing (I am pretty sure if you took away fry sauce and ranch dressing from Utah... people would starve). You can go into any restaurant in Utah and order fry sauce and they will know exactly what you are talking about. Try to do it in any other state and people will look at you like you are a crazy person (believe me.. I know from experience). If you have never tried fry sauce before, I'm sorry, but you have been missing out! I grew up on this stuff. To be honest, it's probably the first "recipe" I ever made. Try it. You will love it. You will never go back to eating fries with plain old ketchup again.

1/3 c. ketchup (if you want to make it more like Red Robin you can substitute BBQ sauce)
2/3 c. mayonnaise
(If you want it like In-n-Out's special sauce: add some pickle relish)

Mix all ingredients until smooth. Eat with fries or chicken nuggets. Enjoy (I know you will)!

Crockpot Pork Chops O'Brien

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I love my crockpot(s). I had just one for the longest time, but with all the great deals at the store prior to Thanksgiving each year, I acquired two more a couple of years ago. (Yeah!) And yes, I have actually had things cooking in all three at the same time. I am constantly looking for recipes that are either originally made for the crock pot or can be easily adapted to crock pot cooking. There is nothing better than having dinner done by 9 am.

I've had this recipe in my stash for about 6 years and know that I came across it in a magazine, but never wrote down the source.  I tweaked it a bit to work for my family.

Ever since first trying this recipe, it has been requested at least once a week by one family member or another.  Inexpensive, Easy, and a hit with the family.  Score!

5 c. loose-pack frozen hashbrowns o'brien, thawed
1 can cream of mushroom soup
1/2 c. bottled roasted red peppers, drained & chopped (I just use half a bottle instead of measuring)
1/2 c. sour cream
1/2 c. shredded cheese blend
1/4 t. pepper
4 pork loins (I always use more like 10 boneless pork chops since they are smaller)
Non-stick spray
1 can french-fried onions

In a large bowl, stir hashbrown, soup, peppers, sour cream, cheese and pepper.
Transfer to a slow cooker.

In skillet, brown chops in pan sprayed with non-stick spray, just until browned.  Place on top of hashbrown mixture in slow cooker.

Cover; cook on Low 7-9 hours or on High 3 1/2 - 4 1/2 hours.

To serve:  place chop on top of some potatoes, sprinkle with french-fried onions OR, flip flop it by smothering the pork chops with the potatoes and then sprinkle with the onion (that's the way my kids prefer it.)

Hint:  This recipe can easily be doubled, or you can just double or triple the pork chops but not the potatoes - it still cooks just perfectly!

Enjoy!