Spicy Ranch Cauliflower Salad

1 head of cauliflower cut into bite sized pieces

1 cup of shredded cheese (Mexican blend)
6 slices of bacon cooked crisp and crumbled
1 cup of spicy ranch dressing (Hidden Valley)
You can also add some chopped green onions if you like

Mix it all together and enjoy

Chicken Enchilada Soup

Layer in Crockpot as listed:

4 boneless, skinless chicken breasts on bottom
1 large onion, chopped
1/2 lb shredded cheddar cheese
1 can cream of chicken soup
dash of garlic salt or powder
1/2 to one teaspoon of chili powder
1 small chili or green pepper
pepper to taste
1 can cream of mushroom soup
1 large can tomatoes

Cook on low for 7 to 9 hours. Remove chicken and chop/shred, put back in crock-pot, and stir.
Serve with tortilla chips.

This is so yummy! Enjoy!

Pumpkin Cookies

1 cup butter
1 cup sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
chocolate chips (optional)

Cream butter sugar, pumpkin. Add the egg and combine with the rest of the dry ingredients. Stir in chocolate chips if you want.

375 for fifteen min

You can frost these with cream cheese frosting if you like frosting with pumpkin cookies.

Pumpkin Cake

4 eggs
1 cup oil
2 cups sugar
1 tsp vanilla
2 cups pumpkin
2 ½ c flour
1 tsp soda
2 tsp cinnamon
1 tsp salt

Beat eggs, add wet ingredients and mix well. Mix dry ingredients together and add to wet ingredients mixing well. Spread on large cookie sheet pan. Bake at 350 for 20 to 28 min.

Frosting

4 oz cream cheese
4 TBL butter
Soften and blend the 2 above.

Add:
3-4 cups powdered sugar
3 TBL milk as needed

Mix together and frost when cake is cool.

Hearty Chicken Noodle Soup

Soup:
2 T. chicken stock base
3 C. chicken soup stock (broth)
4 C. chopped vegetables (carrots, celery, potatoes, peas)
3/4 C. chopped onion
2 cans cream of chicken soup plus 2 cans of water
1/4 C. evaporated milk
2 C. cooked and diced chicken
4 C. cooked noodles (apx. 2 C. dry noodles)
Salt and pepper to taste

Roux:
Used to thicken the soup
1/2 C. flour
1/4 C. butter
Blend flour and butter together until crumbly and set aside.

Directions:
Heat soup base, stock, veggies, onion and simmer until veggies are tender. Add cream of chicken soup, 2 cans of water, and evaporated milk. Continue to simmer and add roux to thicken as desired. Add cooked chicken and noodles and cook until warm.