Slow Cooker Cheesy Potato SOUP!

INGREDIENTS:

1

bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2

cup frozen chopped onion (from 12-oz bag), thawed

1

medium stalk celery, diced (1/2 cup)

1

carton (32-oz) Progresso® chicken broth

1

cup water

3

tablespoons all-purpose flour

1

cup milk

1

bag (8 oz) shredded American-Cheddar cheese blend (2 cups)

1/4

cup real bacon pieces (from 2.8-oz package)

4

medium green onions, sliced (1/4 cup)

DIRECTIONS:

• In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
• Cover; cook on Low heat setting 6 to 8 hours.
• In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

SO good!! yum! I added ham chunks in too.

Cranberry Chicken

Ingredients:

6 skinless, boneless chicken breasts 1 1/2 (1 ounce) packages dry onion soup mix

1 (16 ounce) can jellied cranberry sauce 1 cup French dressing

Directions:

1.	Place the chicken breasts in a glass or non-reactive baking dish.
2.	Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
3.	Preheat oven to 350 degrees F (175 degrees C).
4.	Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
5.	Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes. Full recipe here.

Vampire Away-garlic bites

Recipe from here. This was our superbowl snack.

INGREDIENTS:

1

can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2

jars (5 oz each) garlic-stuffed green olives (about 32 olives), drained, dried with paper towels

2

tablespoons milk

2

tablespoons sesame seed

DIRECTIONS:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• Unroll dough sheet; cut into 4 rectangles. Cut each rectangle lengthwise into 4 strips; cut strips in half crosswise to make 32 dough strips.
• Place 1 olive on each strip. Wrap dough strip around olive. Roll between palms of hands until olive is completely covered with dough. Place on cookie sheet. Brush milk over top of each bite; sprinkle sesame seed over top of each.
• Bake 12 to 15 minutes or until golden brown.