Turtle Pumpkin Pie

I saw this recipe in a magazine and just had to try it. I altered the recipe a little to cut down on the sugar content. Check out the original at kraftfoods.com.
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Turtle Pumpkin Pie
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1/4 cup plus 2 Tbsp sugar free caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp chopped pecans, divided
2 pkg. sugar free vanilla flavor instant pudding
1 cup 2% cold milk
1 can plain pumpkin (15 oz) (not pie mix)
1 & 1/2 tsp. pumpkin pie spice
1 tub Extra Creamy Cool Whip (8 oz)
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Pour 1/4 cup caramel topping into crust and sprinkle with 1/2 cup nuts. Whisk pudding mixes, milk pumpkin and spices until blended. Stir in 1 and 1/2 cups cool whip. Spoon into crust. Refrigerate. Top with remaining cool whip, nuts and caramel before serving.
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Here's a picture before the additional topping was added.

I didn't really measure the caramel sauce. I just layered it on the bottom of the pie and drizzled some more on the top. This would also be great as a frozen treat. Enjoy!

Crockpot Cranberry Chicken & Rice

I found this interesting recipe at Crockpot Wednesday's on Dining With Debbie. This is a great site that will give you lots of crockpot ideas! The recipe was posted by Fancy Frugalista. You can visit her site for the original Cranberry Crockpot Chicken recipe. Of course I had to change a couple of things! I used a spice blend - Tony Chachere's Spice N' Herbs Seasoning. I also cheated and used one of the many frozen rice & vegetable sides available today. I think it would also be great over wild rice. So, here's my version.
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Crockpot Cranberry Chicken & Rice
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2 lbs. boneless chicken breasts (skinless)
1 tablespoon Tony Chachere's Spice N' Herbs seasoning
1/2 cup chicken broth
1 can whole cranberry sauce
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Sprinkle chicken breasts with seasoning on both sides. Put in crockpot and pour in chicken broth. Top with cranberry sauce. Cook on low 4-5 hour. Serve over rice and vegetables.

Happy Halloween!

Happy Halloween! Since I figure most of you will have lots of leftover candy, I wanted to share this recipe recently shown on WSMV - More at Midday - Don't Bug Me Chocolate Cake. Not only is it great for Halloween, but I think it would make a cute birthday cake. Check it out and have a Happy Halloween!

Herb & Garlic Chicken

The secret ingredient in this baked chicken dish is Lipton Recipe Secrets Savory Herb with Garlic Soup & Dip Mix. I love the flavor it gives to chicken. Adding cream of chicken soup helps make a delicious and creamy gravy. Try this simple recipe the next time you find chicken on sale!
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Herb & Garlic Chicken
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Chicken Legs & Thighs (5 each)
1 packet of Lipton Savory Herb with Garlic Soup & Dip Mix
1 tablespoon olive oil
1 can cream of chicken soup
1/4 cup water
1 small can of mushrooms, drained
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Pre-heat oven to 350 degrees. Rinse and pat dry chicken. Toss to coat with the Lipton soup mix. Line a shallow baking pan with foil. Coat with olive oil. Bake uncovered for 20 minutes. Cover with foil. Reduce heat to 325 degrees and bake for another 20 minutes. Mix mushrooms, cream of chicken soup and 1/4 cup water. Remove foil and spoon soup mixture over chicken. Continue baking, uncovered, another 15 minutes or until liquid has thickened.
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Check out more great recipes at this weeks The Grocery Cart Challenge Recipe Swap.