Scrumptious Whole Wheat Pumpkin Cookies

2.5 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon allspice
1/2 teaspoon salt
1/2 cup butter softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

(optional) powdered sugar for dusting when taken out of the oven



Preheat oven to 350 degrees. Mix dry ingredients first, then work in wet ingredients. Drop spoonfulls of mixture onto a parchment lined cookie sheet. Bake for 14 minutes - take out and sprinkle with powdered sugar.

Crockpot Chicken Taco Soup

Always popular on a chilly fall or winter day! My friend Amanda introduced me to this recipe and I've made it many times since - always delicious!

Turn your crock pot/ slow cooker to low heat. 

Add: 

2 cans of Rotel original diced tomatoes (don’t strain)

3 cans of sweet corn (don’t strain)

3 cans of chili beans (don’t strain)

2 packages of taco seasoning

1 chicken breast (I put in frozen, but fresh is fine too)

Cook in slow cooker all day on low heat – shred chicken after it’s been cooked.

Top with shredded cheddar cheese, Frito chips and sour cream. 

Enjoy!