Fall Favorite - A New Wreath

Here in the Northeast the fall weather has been nipping at our heels over the past week. A little cooler in the morning, a lot cooler at night - perfect sleeping weather and I LOVE IT.

Fall is my favorite time of year - by far! (Even when I lived in California, I made a point to get back home to NY in the Fall...there's just something about the way the air smells, about the colors and the crispness in the morning breezes...awwww, heaven for me.

Over the years, I found that the quickest way to decorate the house for a season or a holiday is to put up a new wreath on the front door. And this year, I'm in luck - my sister-in-law has started up a little wreath-making business and she's been busy at all the local craft fairs. So, with my sister-in-law keeping me well stocked on gorgeous wreaths, I think I might have the best dressed door in my neighborhood.

(And since I AM just a little competitive by nature...I do check out all the neighbors and see what they've got on their front doors - so far, my little owl puts me over the top on uniqueness!)

Is it common where you live to decorate your front door? What's your favorite way to dress your door for Fall?

What's Cooking? Crock-Pot Chicken Corn Chowder

Fall officially arrives on Saturday, but that hasn't stopped me from getting out my favorite kitchen appliance - the crock-pot!

A crock-pot has been in my kitchen since I received my first as a wedding shower gift 26 years ago. We've gone through quite a few models (one was recalled for going on fire - not exactly a good thing when this appliance is DESIGNED to be used when you're not home!)

We've had smaller ones, but with a family of five, the large one in the picture is what we've been using for years.

Today the weather is windy and rainy and I'm thinking it's the perfect day for some crock-pot soup!

This recipe comes from the Gooseberry Patch Slow-Cooker Recipes Cookbook for the Nook! (and right now it's FREE!)

CHICKEN CORN CHOWDER

3 Cups cooked chicken, diced

2 Cups carrots, peeled and sliced

2 12 oz. cans sweet corn & diced peppers

2 10 3/4 oz. cans cream of potato soup

4 Cups milk

2 Chicken bouillon cubes

1/2 Teaspoon celery seed

salt & pepper to taste

1 8 oz. pkg shredded Mexican-blend cheese

Combine all the ingredients EXCEPT the cheese in the slow cooker. Stir it up, cover and cook on low for 4-5 hours. Stir in the cheese just before serving.
Makes 8 to 10 servings

Enjoy!

Do you make soup in your Crock-pot?