Slow Cooker Potato Soup

This is SO good and super easy to make!

INGREDIENTS (Nutrition)
8 potatoes, chopped
3 leeks, white and light green parts only, cut into 1/4-inch rounds
1 onion, diced
3 tablespoons margarine
2 chicken bouillon cubes
1 tablespoon salt
1/2 teaspoon ground black pepper
1 (12 ounce) can evaporated milk

DIRECTIONS
Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
Stir in the evaporated milk. Ladle soup into a blender and blend until smooth, or use a hand mixer to blend in crockpot. Serve hot.

Curry Pumpkin Soup

INGREDIENTS
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 1/2 cups coconut milk
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste

DIRECTIONS
Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and coconut milk. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat.

Fall Harvest Salad

Ingredients:
Lettuce (of your chosing, I used a mixture)
2 Apples, diced
1 container feta cheese
2 bags of sliced almonds
Sugar
Balsalmic Vinagarette Dressing

These are just ingredients I think taste great together. I candy the almond slices in the sugar and let them cool. Toss all ingredients. Enjoy!!!

Summery Pasta Salad

Ingredients:
1 pound Penne Pasta
1 to 2 Jars of Marzetti's Slaw Dressing (buy 2 to be safe, the low fat is fine too)
A Bag of Baby Carrots
4 to 5 Stalks of Celery
Half of a BIG Red Onion
Any color Bell Pepper (optional)

I usually cook the pasta the day before we're going to eat the pasta salad, toss it in some olive oil and refrigerate. Chop everything up and toss it with the slaw dressing. The amount of dressing is to taste and you can add any vegetables you like. I always include the red onion because it balances the sweetness of the slaw dressing really well.

Hot Spinach and Artichoke Dip

Ingredients
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese

Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in crock pot. Stir well and sprinkle the jack cheese on top. Heat on high until warm, stirring occassionally. Serve with bagel chips or tortilla's.