Sausage Potato Soup..

1 lb. JC Potter Hot sausage

1 small onion, chopped

8 cups diced potatoes

1 (8 oz) pkg. cream cheese, softened

1 can cream of mushroom soup

1 can Swanson's MSG free chicken broth

1 tsp. black pepper

3 cups milk or half and half

Lawry's seasoned salt to taste

4 TBSP. butter, melted

Cook sausage.Cube potatoes. Chop onion. Place potatoes and onion in crockpot. Mix soup, broth, melted butter & softened cream cheese together in small bowl. Stir. Pour over potatoes and onion. Add black pepper and seasoned salt (I can't remember how much I used, maybe 1 TBSP?). Cook on low for 8-10 hrs or on high for 5 hrs. Serve with corn muffins (and I made a pumpkin pie, too!)

Jessica Simpson's Chicken & Dumplings (very similar to crescent roll chicken)

*serves 6.

This recipe is very similar to Crescent Roll Chicken and it's very good! :) Maybe she can cook, after all?!

3 tubes croissant rolls
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
salt and freshly ground black pepper to taste

Preheat oven to 400º. Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Line a 9x13 inch baking dish with one layer of dumplings.

Combine soups and chicken broth; pour over dumplings. Season with salt and pepper and bake until the dumplings are tender and cooked through and the top is brown and bubbly - about 30 minutes. Lay foil across pan about halfway though, because dumplings will brown too quickly.