All Day Salsa Chicken

This recipe comes from my book 101 More Things to do with a Slowcooker

• 3 to 4 frozen boneless, skinless chicken breasts
  

• 1 jar (16 ounces) chunky salsa


• 1 can (10.5 ounces) cream of chicken soup, condensed

Place frozen chicken breasts in a greased 3 to 4 1/2 quart slow cooker. In a bowl, combine salsa and soup. Pour mixture over chicken. Cover and cook on low heat 8-10 hours. Makes 4-6 servings.

Serve on a bed of white rice and top with grated pepper jack cheese.

Super easy! Super yummy!

Slowcooker Cheesy Potato Casserole

• 2 lb. pkg. frozen hash brown potatoes(partially thawed)


• 2 cans (10 oz.) cheddar cheese soup


• 1 can (13 oz.) evaporated milk


• 1 can French fried onion rings


• Salt and pepper to taste

Combine above recipe ingredients and pour into greased slowcooker. Add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle other 1/2 onion rings of top before serving. Makes a perfect side dish with meatloaf, or a barbecue chicken breast.

White Chocolate Pumpkin Tiramisu

A fellow guest on Studio 5 made this yesterday, and I got to have a taste. Super rich and YUMMY!

What you need to get started:

• 9-inch Spring form pan lined with parchment
• 1 vanilla pound cake cut in ¼ inch slices; and cut in half again
• 1 pumpkin pound cake cut in ¼ inch slices; and cut in half again
• 3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)
• 1- 8 oz. package cream cheese at room temperature
• ¾ cup sugar
• 2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.
• 3 tbs. prepared pumpkin butter
• ¼ cup apple cider or apple juice

Method:

Beat whipping cream and sugar until soft peaks form. Add cream cheese until smooth. Divide mixture in half. To one half, add white chocolate and beat until well blended. To the other half add the pumpkin butter and beat until well blended.

To assemble the tiramisu:

Line bottom of spring form pan with pumpkin pound cake; crowding to fit. Brush cake with apple cider and cover with a layer of white chocolate cream. Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream. Repeat these alternating layers, ending with pumpkin spiced cream.

Cover and chill overnight to set firm. May keep refrigerated for up to two days.

Loosen spring form and remove parchment. Smooth sides with a spatula.

Serve with whipped cream and garnish with a sprinkle of cinnamon.

Video Courtesy of KSL.com