Crock Pot Soup

As the weather begins to cool, my need to cook and feed my family a good homecooked meal kicks in. With the first cold snap in Texas, going from the high 80s to the high 50s, I dove right in.

Crock Pot Soup should be one you can set and forget, but this one I think would've looked better had I been around to stir throughout the day. It may not look as eye pleasing as I would've liked but it sure did get rave reviews from the girls at work and the family!

Ingredients:
1 can of corn
1 can of black beans (I chose kidney beans instead.)
1 can of rotell tomatoes
1 pkg of ranch dressing seasoning
1 8 oz pkg of cream cheese
2 frozen chicken breasts
1 tsp of onion powder
1 tsp of chili powder
1 tblsp of cumin
Chefs note: I added 1 can of beer. The soup didn't seem to have any sort of base on it's own.

Directions:
Dump it all in the crock pot to cook for 6-8 hours. Shred the chicken breasts at the end and serve.

Review:  Dusty,who doesn't like cream cheese, loved it! The girls at work had some interesting remarks. One could taste the beer immediately, one thought it was spicy, one compared it to a chicken taco soup and another thought I had added bread to it. All thought it was very tasty and filling and wanted to try it on their own. It did have more of a chicken chili taste to me, but I can't wait to add it to our family menu again!
This recipe is pinned from pinterest.

Pumpkin Bundt Cake

After a few months off, I have found the inspiration I need to get back on track and I hope that my inspiration will become yours! I have found pinterest and have become such a huge fan! I am constantly pinning things to cook and post. The first project that I found was a pumpkin bundt cake, pumpkin being the shape of the cake, not the flavor.

This was one of the easiest things that I have ever made. This cake is perfect for any fall party or even fancy enough to dress a Thanksgiving dinner table. It is a must try.

Ingredients:

2 store bought cake mixes (I chose german chocolate for the dark color.)

1 bottle of pre-made drizzle icing (found right next to the icing on the baking isle)

1 pumpkin stem (I took mine off of a pumpkin we were about to carve.)

fake leaves

1 can of icing

Directions:

Follow the directions on the cake mix to bake two seperate bundt cakes. Let the cakes cool completely or they willl start to fall apart. Once cooled, stack the cakes top to bottom and bottom to top with a layer of icing in between to hold them together. Next, microwave your drizzle icing according to the directions and drizzle across the top of the cake. Decorate with leaves and stem! (I sat a shot glass in the middle of my cakes and used icing to secure the stem to the shot glass.) It's that easy!!!

Bakers note: I thought I was taking the easy road by using two bundt pans, but it would've helped to have two of the same shape bundt pans or just use one. My lines didn't line up.