Lets Talk - Recipes Edition

Happy Monday y'all! I hope everyone had a great weekend. I'm off until Wednesday and I'm making the most of it today with a little Gilmore Girls marathon and a new book. :)

Today I'm linking up with Andrea and Erika and sharing some meals that we've had at our house here lately. For the past month, my slow-cooker has been my best friend. I use it at least once, sometimes twice a week and try to always make enough to have leftovers for the next night. This saves me SO much time and I love that when I get home from a long day at school, dinner is already ready.

Some of my favorite slow-cooker meals here lately have been soups. With the weather getting cooler, soup is the perfect meal on a cold, cozy night in.
I made this Slow-cooker Enchilada Soup last week and made enough to last for a few days. It was delicious! I also made a copycat version of  Olive Garden's Zuppa Toscana a few weeks ago, and it was a big hit with Chase. This is his go-to soup when we eat at Olive Garden and he said it tasted just like it. We'll definitely be having both of these again in the near future.

Tonight's menu consists of slow-cooker Pesto/Ranch Chicken:
Boneless Chicken Breasts/Tenders
Hidden Valley Ranch Packet
Small Jar of Pesto
1 Cup of Shredded Parmesan Cheese
1/2 Cup of Water

Just throw the chicken, ranch packet, pesto, and parmesan cheese in the crock pot and stir together. Add water, and cook on high for 2-3 hours or low for 5-6 hours.
I've made this once before and it turned out amazing. I usually make it with a side of spaghetti.
I'll add an "after" picture to the blog tonight when it's finished. :)

Dinner is served: Chicken Pesto, Spaghetti, and Texas Toast. SO GOOD!

Last up is Pumpkin Cheesecake, I made this for the first time last night and it turned out perfect. Chase doesn't usually like pumpkin flavored foods and he had two pieces last night.
1 and 1/4 Cup of Graham Crackers (Crushed)
1/4 Cup of Butter
1 Teaspoon of Pumpkin Spice

1 Cup of Pumpkin Purée
1 Egg
1/3 Cup of Brown Sugar
1/3 Cup of Granulated Sugar
1 Teaspoon of Pumpkin Spice
2 8oz. Packages of Cream Cheese
2 Tablespoons of Heavy Cream

Step 1:
Mix all crust ingredients together and spread out evenly at the bottom and on the sides of a pan or pie dish. Refrigerate for about 10 minutes while you make the filling.

Step 2:
Use mixer to combine Cream Cheese, Granulated Sugar, Heavy Cream, and Egg.
Step 3:
Slowly add in Pumpkin Purée, Brown Sugar, and Pumpkin Spice

Step 4:
Pour mixture evenly on top of crust, bake at 375 for about 25 minutes.
Once it is done baking, refrigerate for about an hour and then enjoy.


I hope y'all have a great day!

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