Game Day Dip

You have got to try this dip! It is always amazing to me how fast this dip gets eaten. It is super easy and super delicious. The best is eating this while watching sports...hence the name...

Game Day Dip

8 oz. cream cheese

1 large can of diced tomotoes

1 roll ground sausage

Combine all ingredients in a slow cooker. Cook on low or high until heated through.

Chicken Tortilla Soup

This recipe was given to me by my friend, Heidi. This has become a staple in our house during the cold season. Beware...this recipe does make a lot so invite friends or family over when making this, enjoy the leftovers or half the recipe!

Chicken Tortilla Soup
3-4 chicken breasts
4 carrots
2 parsnips
2 yellow squash
1 onion
2 garlic cloves
Cut up and saute vegetables in a pot until tender. (I like to bake the chicken first in the oven until you can shred it. Season with paprika and garlic salt, or whatever you like. Then add the shredded chicken after you have sauteed everything else) Then add:
8-12 cups chicken broth
1 Tbsp. cumin
1/4 -1/2 tsp. chili powder
1 tsp. oregano
1 large can diced tomatoes
2 cans pinto beans
1/2 can of small tomato paste
Garnish with: tortilla chips, avocado, shredded cheese, lime juice, diced cilantro, sour cream.
Serve over:
Jack Cheese Chili Rice
3 cups cooked rice
3 cups sour cream
2 can chopped green chilies
1 lb. grated Jack Cheese
salt and pepper to taste

Creamy Chicken Noodle Soup

My family loves this chicken noodle soup. I love to make it because it is so easy! I have made it both ways...crockpot and no crockpot. Both turned out the same...yummy....yummy...yummy!

Creamy Chicken Noodle Soup

1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic (used cream of chicken)
2 teaspoon fines herbs*
salt and pepper
2 cups egg noodles, cooked
Remove the skin from the chicken and shred the meat from the bone. (This is my husband's job) Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles. Adjust seasonings and serve.

*Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon.
Recipe can also be found here. Courtesy of Food Network and Sandra Lee

Buttercream Frosting

Here is a photo of some cupcakes we took to Trejan's preschool to celebrate his birthday. I received so many compliments on the frosting. It is so yummy and so easy.

4 sticks (1 pound) butter
6 cups sifted confectioner's sugar
1/2 tsp. vanilla extract
pinch of salt

Beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.