Slow cooker chicken spaghetti

1 (16 oz) pkg spaghetti, cooked and drained
1 (10.75 oz) can cream of chicken soup
1 (10.75 oz) can cream of mushroom soup
1 (10 oz) can rotel
8 oz velveeta
chicken breast cut into bite size pieces....I used Oscar Meyer chicken breast chunks, already cut up

1. Bring large pot of water to boil. Add spaghetti and cook for 10-12 minutes. Drain and set aside.

2. Put chicken soup, mushroom soup, rotel and cheese in slow cooker over medium heat. Stir together and cook until cheese is melted.

3. Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.

I made corn as a side, but it would also taste very good mixed in with it.

Both my boys ate this very well! That says a lot, because I struggle to find things that my picky 5 year old will eat!

Baked Mac n Cheese

Preheat oven to 350 degrees. Coat 1 1/2 qt baking dish with cooking spray. Cook 8 oz elbow macaroni according to package directions. Stir 2 eggs, 2 Tbsp. all-purpose flour, 3/4 tsp. salt and 1/4 tsp. pepper into 2 1/2 cups milk. Drain macaroni and put into the baking dish. Pour sauce over macaroni. Sprinkle with 1 1/2 cups shredded cheese. Bake 30 minutes or until mixture is set. Serves 4.

Frosted Pumpkin Muffins

A delicious Fall treat, and SO easy to make!

1 pkg pound cake
2 eggs
1 cup canned pumpkin
1/3 cup water
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 can, or homemade, cream cheese frosting

In a mixing bowl, combine all ingredients. Beat on medium speed for 3 minutes. Fill muffin cups 2/3 full. Bake at 350 for 18-22 minutes. Let cool, frost, and ENJOY!!!

Taco soup

My whole family loves this soup!

1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasoning
1 pkg dry ranch seasoning
2 lg cans diced tomatoes, undrained
1 can Rotel, undrained
1 can kidney beans
1 can pinto beans
1 can whole kernel corn
1 can diced green chilies

Brown meat and onion. Drain. Add seasonings. Drain beans and corn. Add to meat along with tomatoes. Simmer until well blended and hot.

A bit of grated cheese, sour cream, and corn chips make this simple soup a delight for those chilly fall days!