Sunday, October 9, 2016

Pumpkins and Fall Cooking Fun! #FallBucketListMCD

The weather FINALLY feels like fall!  One of my favorite traditions is going to the pumpkin patch with my family.  We went today and had a great time.  There is something satisfying about snapping the pumpkin off of the vine.  My girls get really competitive and try to find the "best" pumpkin.  We left with some great ones!

We also did some fall baking this weekend.  I love most anything with pumpkin in it.  I know that Sara already made something pumpkin for our fall bucket list, but there cannot be too many pumpkin baked goods this time of year! #FallBucketListMCD

I have made pumpkin muffins using many different recipes, but I decided to try a new one this time.  Here is a link to the recipe.

My girls were excited to help me make muffins and bread using this recipe.  We were happy with the results.  

I was able to get 12 muffins and 3 small loaves of bread from the recipe.  We will be eating this for breakfast on school mornings this week!

 The above picture was taken after several of the muffins had been eaten!

I also made one of my favorite dinners today.  I LOVE using my slow cooker!  (Which is another item on the fall bucket list!)  With our busy schedule, it is a great way to cook easy, delicious meals. Below is one of my absolute favorite recipes...Chicken Tortilla Soup!  Everyone in my family loves it and we usually get at least 3 dinners out of 1 recipe.  I have used a lot of recipes online and morphed different elements from all of them together to create this recipe that I love:

Chicken Tortilla Soup

1 pkg. of raw, boneless chicken tenderloins
1 15 oz. can of diced tomatoes
1 10 oz. can of enchilada sauce
1 medium onion, chopped
1 4 oz. can of green chile peppers
3 cloves of garlic
2-3 cans of chicken broth (depending on how much liquid you want)
1 pkg. taco seasoning
1 oz. bag of frozen corn

First, I lay the chicken tenderloins on the bottom of the slow cooker.  (I used tenderloins because they are smaller and easier to shred at the end, but boneless chicken breast works too.)  Then, I open everything else and pour it on top.  It is truly that easy!! Honestly, my 8 year old did most of the work with the can opener.

Cook it on high for 4-6 hours or on low for 6-8 hours.  About 30 minutes before serving, take the chicken out using a slotted spoon and shred it with 2 forks.  The chicken is so tender that this does not take long.  Serve with shredded cheese and sour cream.  My girls like to eat tortilla chips or corn chips with their soup.  It is delicious!  

I hope that you try one of these recipes!  Enjoy!


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