Slow Cooker Chicken Tacos

What you need:

1 pound chicken breasts (approx. three large or four small chicken breasts)
1 jar (16 oz) salsa
1 Tbsp. taco seasoning mix (optional)
Flour tortillas or taco shells
Taco toppings

What you do:

• PLACE chicken breasts, salsa and seasoning into slow cooker and cook on high for four hours or low for six to eight hours. If using frozen chicken breasts, cook on high for five to six hours.
• REMOVE chicken from slow cooker and cut or shred. If desired, add some salsa left over in the slow cooker to the chicken.
• SERVE chicken in taco shells, tortillas, lettuce wraps or on top of a salad and garnish with toppings of choice. Enjoy!

Pumpkin Bars

2 1/2 c. flour
1 2/3 c. sugar
3/4 c. butter, softened
1/3 c. milk
1 1/4 t. baking powder
1 1/4 t. baking soda
1 t. salt
1 t. ground cinnamon
1 t. pumpkin pie spice *
* or substitute 1/2 t. cinnamon, 1/4 t. ginger, 1/8 t. nutmeg and 1/8 t. cloves
1/2 t. ground cloves
2 eggs
(1) 15 oz. can cooked pumpkin

Heat oven to 350 degrees.  Combine bar ingredients in large mixer bowl.  Beat at medium speed, scraping bowl often, until well mixed (2-3 minutes).  Pour batter into greased 15x10x1 inch jelly roll pan.  Bake for 25-35 minutes or until bar springs back when touched lightly in the center.  Cool completely.

Frosting
4 c. powdered sugar
1/2 c. butter, softened
2 t. vanilla
3 to 4 Tablespoons milk
1/2 cup chopped pecans (optional)

Combine powdered sugar, butter and vanilla in large mixer bowl.  Beat at medium speed, gradually adding enough milk and scraping bowl often, until desired spreading consistency (1-2 minutes).  Stir in pecans by hand.  Frost cooled bars.  Cut into bars.  Makes 48 bars.

Creamy Chicken Fajita Soup

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1 cup cheddar cheese, shredded
favorite toppings

Directions:
Spray slow cooker with non-stick cooking spray.  Place chicken into slow cooker.  In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin.  Pour over chicken in slow cooker.  Cook on low for 4-6 hours (or high for 2-3 hours).  Remove chicken and shred using 2 forks.  Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.  Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Oreo Cookie Balls

1 package (8 oz) cream cheese, softened
40 Oreo cookies, finely crushed, divided
Dipping chocolate

Mix cream cheese and 3 cups cookie crumbs until blended.
Shape into 48 (1-inch) balls.  Freeze 10 min.  Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.  Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm.

* For easier dipping: use a toothpick to dip the cookie ball into melted chocolate; shake off excess chocolate then place on waxed paper.

Loaded Baked Potato Soup

Crockpot Loaded Baked Potato Soup adapted from Twirl
30oz bag frozen hash browns (we like diced) 28oz chicken broth 10.75oz can cream of chicken soup 1 tablespoon dried, minced onion 1 teaspoon ground black pepper 8oz cream cheese, softened 4-6 slices bacon, cooked and crumbled 2 cups shredded cheddar cheese

Mix frozen hash browns (no need to thaw), chicken broth, cream of chicken soup, dried minced onion, and pepper in Crockpot and cook on low for 5 hours. 
Remove lid and stir in cream cheese. Cook another 30 minutes. Whisk together until smooth.  Serve with bacon and cheddar on top. 
(from MostlyHomemadeMom)

Energy Balls

1 cup Oatmeal
1/2 cup coconut oil
1/2 cup honey
1/4 cup cocoa powder
1/2 Chia seeds
1 tsp vanilla
1/2- 1 cup coconut flakes (what you prefer)
1/2 cup peanut butter

Put all in a sauce pan, until all melted together.  Take off heat and roll into balls. Refrigerate in a storage container.

So good, and do great to eat before a run

Zupas Wisconsin Cauliflower Soup

2 TBSP Butter
1 White onion diced
2 TSP minced Garlic
1/4 Cup flour
2 Cups Milk
3 Cups Chicken broth
2 TSP. Salt
1 Head Cauliflower chopped
1 cup shredded pepperjack cheese
2 cups shredded white sharp cheddar cheese

1. Melt butter in a large pot. Add garlic and onion and sauté until onions are tender. Add flour and stir until mixture clumps up.
2. Gradually whisk in milk. Add broth, salt, and cauliflower. Simmer for 15 minutes or until cauliflower is tender.
3. Transfer soup to a blender and pulse until smooth. Return soup to pot. Add cheeses and stir until melted and combined with soup. Serve with extra cheese if desired.