Hello friends. This week the weather has cooled down and it is time for easy crock pot meals that will keep you warm. I hope you enjoy!

Crock Pot Ranch Chicken

8 tbsp garlic and herb marinade

2 tbsp dry ranch dressing mix

4 chicken breasts, bone and skin removed chicken breasts

1/4 cup water

Pour water in bottom of crock pot. Add frozen chicken breasts. Combine marinade, ranch dressing mix and pour over top of chicken. Cook on low for 8 hours. Serve.

Slow Cooker Jambalaya

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

2 medium celery stalks, chopped (1 cup)

3 garlic cloves, finely chopped

1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 tablespoon parsley flakes

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon red pepper sauce

3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

4 cups hot cooked rice

In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice. Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours). Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.

Slow Cooker Layered Enchilada

1 lb lean (at least 80%) ground beef

1 small onion, chopped (about 1/3 cup)

1 clove garlic, finely chopped

1 can (10 3/4 oz) condensed cream of mushroom soup

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 can (10 oz) Old El Paso™ enchilada sauce

10 corn tortillas (6 inch)

3 cups shredded Monterey Jack cheese (12 oz)

Paprika

In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chilies.  Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.  Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.  Let stand about 5 minutes before serving.

Slow Cooker Beef Stroganoff

2 pounds beef stew meat

1 cup chopped onion

1can (10 3/4 ounces) condensed golden mushroom soup

1 can (10 3/4 ounces) condensed cream of onion soup

1jar (6 ounces) Green Giant™ sliced mushrooms, drained

1/4 teaspoon pepper

1 package (8 ounces) cream cheese, cubed

1 container (8 ounces) sour cream

6 cups hot cooked noodles or rice

In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.  Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Pumpkin Cinnamon Roll Muffins

1/4 teaspoons active dry yeast

1/2 cup plus 1 tablespoon sugar, divided

3/4 cup warm water

1/4 cup milk

1 tablespoon International Delight French vanilla creamer

1 large egg

1/4 cup canola oil

1/2 teaspoon salt

4 1/2 cup all-purpose flour

3/4 cup puree pumpkin

Filling

1/3 cup unsalted butter, melted

1/2 cup sugar

1 tablespoon ground cinnamon

Icing

2/3 cup powdered sugar

2 to 3 tablespoons International delight French vanilla creamer

For the Dough
Add the yeast, 1 tablespoon of sugar and water to a mixer. Mix a little and then let it sit for 10 minutes.  In another bowl whisk the milk, creamer, egg and oil. Add this mixture to the mixing bowl. Sprinkle in the salt and the rest of the sugar. Add the flour and pumpkin to the bowl and slowly mix.  Knead for 5 minutes and then place in a lightly greased bowl covered with saran wrap. Let the dough rise for at least 1 hour. Lay the dough onto a lightly floured surface. Roll the dough out lengthwise until it reaches about 20 inches in length.

For the Filling

Melt the butter and then pour it over the rolled out dough.  Sprinkle with sugar and cinnamon.  Roll the dough up very tightly cutting off the edges. Cut the dough into 2 inch slices and place in a large greased casserole dish.  Let the dough rise for an additional 20 minutes. Bake the cinnamon rolls at 350 degrees for 15-17 minutes. DO NOT OVERBAKE! Allow them to cool.

For the Icing

Place both ingredients into a bowl and beat with a handheld mixer. Pour the icing into a ziplock bag, cut the tip off the bag and lightly coat the rolls with icing.

Pumpkin Cream Cheese Bars

1/2 cup all-purpose flour

1 tsp cinnamon

1/4 tsp pumpkin pie spice

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

5 tbsps brown sugar

1/2 cup canned or cooked and pureed pumpkin

2 tbsp milk of choice

2 tbsp oil

1/2 tsp pure vanilla extract

Preheat oven to 350 F. Combine dry ingredients, then add in wet. Spread into an oiled 7×5 pan (or double the recipe for an 8×8) and cook for 14-15 minutes. Let the pan cool for at least ten minutes before cutting or frosting the squares.

Pumpkin Carrot Cake

2 cups all-purpose flour

1/4 cup yellow cornmeal

2 cups sugar

1 teaspoon salt

3 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

3 large eggs

1/2 cup peanut oil

2 teaspoons vanilla extract

2 cups grated fresh carrots

1 cup crushed pineapple

1 cup pure pumpkin

1/2 cup chopped walnuts

1-1/2 cups flaked coconut

Frosting:

4 tablespoons unsalted butter, room temperature

2 (8 ounce) packages cream cheese, softened

2 tablespoons lemon juice

3 cups powdered sugar

1 cup flaked coconut

3/4 cup chopped walnuts

Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside. In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon. In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point. Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined. Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting. In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts. To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting. Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting. Garnish with additional walnuts, if desired.

Beth Bond is a certified chef with a culinary arts degree and a hotel and restaurant management degree from Sullivan University in Louisville, Ky. She also has several years’ experience in the hospitality and food service industries. She is a press association award-winning photographer and has several years’ experience in the newspaper industry. She can be reached by e-mail at beth@greenupbeacon.com