Slow Cooker Creamy Italian Chicken!

This is absolutely one of the easiest yet most delicious recipes you will ever try!   My son has decided it's in his top 10 favorites!   Either he was just really hungry for some home cooking on the night I served it or it's amazing!   This is very tasty and real family pleaser!   Here is all you need:
6 boneless skinless chicken breasts
black pepper
seasoned salt
1 pkg. dry Italian dressing mix
2  (10.25 oz,) cans cream of chicken soup
1  (8 oz. pkg.) cream cheese (softened)
1/2 cup grated Parmesan cheese, divided
1 cup water
1 cup shredded mozzarella cheese
6-7 slices of bacon cooked crisp
Place the chicken breasts in the bottom of a large slow cooker you have sprayed with nonstick spray. You can even use frozen chicken if that is what you have or use fresh chicken.  Sprinkle with a little black pepper and seasoned salt to taste.  Go light on the seasoned salt because of the sodium in the soup.   Sprinkle with the dry Italian dressing mix.   You can used something like Good Seasons or I just used a Kroger brand and it was really good.
In a separate bowl, mix the soups and cream cheese and pour over the chicken.  Sprinkle the top with half of the Parmesan cheese.  Pour the one cup water around the edges of the slow cooker.   Place the top on and set to cook for 8 - 10 hours on low or 4 -6 on high.   All slow cookers cook at different temps so go by your experience with yours.  If it's older, it might take the longer cooking time.   The newer ones will be fine with the lower cooking time.  
When it's done, break the chicken into large pieces and stir the gravy to blend well.  If you want it with a little more gravy, add a cup of milk and heat through.   Right before serving sprinkle with the rest of the Parmesan cheese, the shredded mozzarella cheese and bacon.   Serve over pasta, rice or with mashed potatoes!    This is also good served over a baked potato.   I served by placing penne pasta on a large pasta plate and then spooning the chicken and sauce over it and finished it with the shredded mozarrella cheese and bacon!    It was wonderful!  Add a salad and garlic bread and dinner is complete!  Hope you enjoy this!!! 

Toffee Chip Cheese Ball!

This "Toffee Chip Cheese Ball" is a little different as far as 'cheese balls' go!  It's a sweet cheese ball that is great served with fruit slices or graham crackers or even something like vanilla wafers or shortbread cookies!   This goes over really well with those who might not care for the savory cheese balls!   We served it a few weeks ago at my niece's bridal shower with apple slices and graham crackers.  With the apples it reminds me of a caramel apple and it's great for a Fall party or gathering! Here is what you will need:

 2 (8 oz.) pkgs. cream cheese, softened
4 Tbs. butter, softened
1/2 cup brown sugar
1/2 cup confectioners sugar
1 tsp. vanilla
1 cup mini chocolate chips
1  (8 oz.) pkg. Heath milk chocolate English toffee bits
2 cups dry roasted peanuts, chopped fine

apple slices, graham crackers, vanilla wafers or shortbread cookies for serving

In a large mixing bowl, beat the cream cheese and butter together until well blended with an electric mixer.   Blend in the brown sugar, confectioners sugar and vanilla.  Stir in the mini chocolate chips and the Heath toffee bits.    This will be very soft.  Pull as much as you can away from the sides of the bowl into a ball shape.  Cover with plastic wrap, leaving it in the bowl and place in the refrigerator for 3-4 hours or overnight.   This needs to be very cold or you won't be able to form the cheese ball. 

Place the finely chopped dry roasted peanuts on a large piece of wax paper.  Remove the cheese ball from the bowl and with your hands form into a smooth ball shape.  Lay it in the peanuts and roll it to coat all sides.   When it is all coated in the peanuts lay it gently on a serving plate.   This is a semi soft cheese ball, so it must be very cold and you have to work fast.    

Place apple slices and graham crackers around the edges for serving!  Or you can use whatever you like for serving!   If you do not have time to chill this or don't want to take the time, you can place it in a serving bowl and serve as a dip instead of a cheese ball. Just sprinkle the top with the chopped nuts.   I think the cheese ball makes a prettier presentation, but they both taste the same!  

Caramel Pumpkin Spice Cake!

I love trying new recipes using pumpkin, especially for Fall!  This one is a 'poke cake'!  You know the cake you poke holes all over while it's warm and then pour something creamy and yummy over it to soak into the cake!  The creamy and yummy something just happens to be caramel in this recipe and I do love anything caramel also!  This turned out to be a wonderful, moist and delicious cake!  You will want to try this one for sure!  Here is what you will need:  

1 box spice cake mix (I used Duncan Hines)
1 cup canned pumpkin (not pumpkin pie mix)
1 cup Sprite or 7-Up (or any lemon lime soda), can substitute water
3 large eggs
1/2 cup vegetable or canola oil
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. vanilla
1 (8 oz.) jar caramel ice cream topping

1 (8 oz.) pkg. cream cheese, room temperature
2 Tbs. butter, softened 
1 cup confectioner's sugar
1 tsp. vanilla
1  (8 oz.) carton frozen whipped topping, thawed
1  1/2 cups chopped walnuts or pecans

Preheat oven to 350 degrees.

In a large mixing bowl mix cake mix, pumpkin, lemon lime soda or water, eggs, oil, cinnamon, pumpkin pie spice, and vanilla until nice and smooth, but don't over beat this.

Spray a 9"x13" baking pan with nonstick baking spray.   Pour cake batter in the pan and spread evenly.  Bake for about 30 minutes.  When a pick comes out clean in the center, it's done.

Remove from oven and while warm, poke holes evenly all over the cake with the handle of a wooden spoon or with a straw.   Remove the lid on the caramel topping and microwave for about 15 to 20 seconds just to soften enough to pour.   Pour evenly all over the top of the cake.  It will run into the holes and that's a good thing!  Let the cake cool completely before frosting!

Place the cream cheese and butter in a mixing bowl and beat with an electric mixer until well blended.   Add in the vanilla.  Fold in the whipped topping.   Spread evenly over the cooled cake.  

Sprinkle the top with chopped walnuts or pecans!   Refrigerate until ready to serve!  This cake just gets better as it sits!  It becomes even more moist and yummy!  

This is a perfect Fall dessert and it would be wonderful for the holidays!