Now that the temperature are cooling off, it is time to dust off the crockpot and pull out the muffin tins! Our favorite season is upon us and with it comes all things pumpkin…pumpkin muffins, pumpkin bread, pumpkin decorations, and of course …pumpkin spiced coffees and lattes!
Feeling stumped about what to cook? Apple Barrel carries a full line of recipe books, baking mixes, jellies and jams. Here’s a sample from the cookbook CROCK Star found in our store!
Chicken Tortellini Soup
Ingredients: 1 lb boneless, skinless chicken breast
1 C each sliced carrots and celery
1 C chopped onion
2 tsp minced garlic
1 1/2 tsp each salt and dried basil
1/2 tsp each dried oregano and cayenne pepper
1 (14.5 oz) can chicken broth
2 C frozen cheese tortellini, thawed
1 C fresh baby spinach
1 (12 oz) can evaporated milk
Directions: Cut chicken into bite sized pieces and place in 6 qt slow cooker. Add carrots, celery and onion; set aside. In a large bowl, stir together garlic, salt, basil, oregano, cayenne pepper, chicken broth, and 3 1/2 cups water. Pour over chicken and vegetables in slow cooker. Cover and cook on low for 8 hours. Then stir in tortellini. Turn cooker to high, cover, and cook 30 minutes more or until tortellini is tender. Turn off cooker; stir in spinach and evporated milk. Let set until spinach is wilted.