Winter has Arrived

Its true. It’s here. Today was a balmy 7 degrees out.

Walking Beemer, I decided necessitated long underwear. So not only did I have the opportunity to drag my sorry but around my neighborhood in chilly temps, but I also got to feel extremely sexy doing it. Lucky girl.

Sadly I had to pull in the reigns on how much I could bundle up, because I have, ohh about 50 more degrees of freezing coming my way. Last year this is what I wore when it was -40.

I hope all you Lower 48′s are enjoying your weather. And please excuse me when I offer zero sympathy for your “really cold” days. When you have to plug in your car to keep it from freezing, we can talk :-)

So while the snow has arrived, and the cold temperatures are only beginning their reign of terror, I warmed up my house by baking and busting out my crock pot.

If you’re interested in some yummy cookies, here’s what I did:

Pumpkin Chocolate Chip Cookies by How Sweet It Is

Pumpkin Snickerdoodles by Recipe Girl

(these cookies may or may not make excellent ice cream sandwich cookies. And I may or may not recommend getting the festive Pumpkin ice cream that is currently available!)

But besides stuffing my face with cookies, as I said, I also busted out my crock pot. On the lazy days that the sun isn’t shining (there are many!), and its just to chilly to get the blood moving in my body, the slow cooker will be bearing the weight of dinner entrees.

I decided to figure out an easy Chicken and Dumpling-esque soup. From searching around a little bit I formulated a plan and this is how it went:

Slow Cooker Chicken and Dumpling Soup

4 Boneless Skinless chicken breast, cut into bite size pieces
1 Can of Cream of Chicken Soup
1 Medium Onion, diced
1 Can of Whole Kernel Yellow Corn, drained
2 Tbs Butter
2 Packages of Refigerator biscuits, torn into 1 inch pieces
Chopped Green Onions for garnishing

1. Place the chicken, butter, soup, corn and onion in a slow cooker, and then add enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. Serve with green onions on top!

This is not a traditional dumpling, obviously since we cut a corner on the whole “homemade” front… but for the lazy days that entitle a slow cooker recipe, I wasn’t the least bit upset about it :-)

Hope you all have a great weekend! Make some cookies, or enjoy your warm weather… or both if you’re lucky!

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