Thanksgiving Blessings Snack Mix

Bugles: Shaped like a cornucopia of Horn of Plenty, a symbol of our nation’s abundance.
Pretzels: Arms folded in prayer, a freedom sought by those who founded our country.
Candy Corn: The sacrifices of the Pilgrims’ first winter. Food was so scarce that the settlers survived on just a few kernels of corn a day.
Nuts or Seeds: Promise of a future harvest, one we will reap only if seeds are planted and tended with diligence.
Dried fruit: Harvest gifts from our bountiful land.
M&Ms: Sweet memories of those who came before us to lead us into a blessed future.
Hershey’s Kiss: The love of family and friends that sweeten our lives.

Cheesy Green Chili Crockpot Chicken

This is a super easy recipe and it's yummy!

You will need:

1 Can Cheddar Cheese Condensed Soup or Nacho Fiesta Cheese Condensed Soup
1 Cup Sour Cream
1 8 oz brick of cream cheese
1 small can of chopped green chilies
2 Tablespoons of Milk
About 1 lbs of boneless skinless chicken breast (there is enough sauce to do up to about 1.5 lbs or so)

Mix soup, sour cream, green chilies and milk in a bowl and stir until mixed. Pour half in the bottom of crockpot (we use a crockpot liner, makes clean up easy) and then put the chicken on top and pour the rest of the sauce on the chicken. Cube the cream cheese and put it on top (or I softened it and mixed it in with everything else today and we will see how it turns out but I am sure it will be fine). Cook on low about 6-8 hours.
Pour over rice or egg noodles or wrap up in a warm tortilla for a yummy easy dinner.

I made this up after we tried one that had two cans of cheddar cheese soup, one can of cream of chicken and  just sprinkling the chicken with pepper and garlic powder so if you or you kids don't like chilies, that's another option.

The Udder Potatoes

I found a recipe in the latest issue of Scouting magazine that I just HAD to try. (We get this publication because James used to be the counselor in the bishopric who was over scouts and all the re-chartering stuff. There's not much in there of great interest to me.)
It's actually a dutch oven recipe, but I thought I could just tweak it a little and cook it in a regular oven. At the end of the page, the guy who'd submitted the recipe states, "I guarantee once your Scouts get a taste of this dish, if you ever ask them if they want scalloped or cheese potatoes again, they will all cry out, 'No! We want the udder ones!' "
My kids are lousy potato eaters, so how could I resist a recipe with such a guarantee??? Oh, and the submitter also said, "I should probably warn those who are health-food conscious that further reading of this column could be hazardous to your health. These potatoes are not low-calorie and definitely not low-fat." That being said, these potatoes turned out so yummy that my kids all liked them, and I ate nearly half the bowl in the first sitting. (Yikes!) So here is how I made it.

Ingredients:
1/2 pound bacon, chopped
1 32oz package frozen hash browns
1 green onion, chopped
sprinkling of seasoned salt
sprinkling of Greek seasoning
1 1/2 cups heavy whipping cream
4 tablespoons butter, cut into slices

While bacon is cooking, combine hash browns, onion, and seasonings in a casserole dish. Drain the fat from the bacon and add it to the mixture. Mix gently until evenly distributed.

Pour cream over potato mixture and place butter slices on top. Bake, covered for 45 minutes at 350 degrees. Uncover and bake another 10 minutes, or until slightly browned on top.

After removing it from the oven, stir it again to distribute the cream in the bottom of the dish before serving.

Enjoy!!!