To keep the spirit of fall going, we wanted to share a few crockpot recipes that have everyone wanting more!

Loaded Baked Potato Soup

Servings: 4-6

Ingredients

• 1-Green onion
• 1- Onion, small
• 4- Cups of peeled and sliced potato
• 3- Cups of chicken broth
• 1/4- Cup of flour
• 1- Salt and pepper
• 4- tbsp. butter
• 1 1/2 Cups cheddar cheese
• 1 1/2 Heavy cream or 2% Milk
• 1/4 Cup sour cream

Instructions

1. Add diced potatoes, diced onions and chicken broth to your slow cooker. Cook on low 4-6 hours or high 3-4 until potatoes are tender.
2. About 30 minutes before it is done, In a medium saucepan, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in slow cooker for 20-30 minutes.
3. Serve with toppings, or you can also stir them all into the soup. Enjoy!

Slow Cooker Buffalo Chicken Tater Tot Casserole

Servings: 4-6

Ingredients 

• 1 pound ground chicken
• 1 tablespoon olive oil
• ¼ cup flour
• 1½ cups chicken broth
• ¼ cup cream, buttermilk, or milk
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1 teaspoon salt
• ¼ teaspoon pepper
• 32 oz frozen tater tots
• 2 tablespoons butter
• ½ cup buffalo wing sauce
• ½ cup shredded carrots (optional)
• ¼ cup chopped celery (optional)
• 1½ cups shredded cheddar cheese (I used sharp cheddar)
• ¼ – ½ cup blue cheese (optional, depending on taste)

Instructions 

1. Heat olive oil in large skillet over medium high heat
2. Add ground chicken and cook (breaking up with spatula) until no longer pink
3. Sprinkle in flour and stir to coat cooked chicken
4. Slowly stir in chicken broth and bring to a simmer for 2-3 minutes to thicken and reduce sauce
5. Stir in cream (or buttermilk or regular milk)
6. Add dried seasonings and salt and pepper and stir all to combine
7. Let cook an additional 2-3 minutes until sauce is nice and thickened up
8. Melt butter in microwave in large microwave safe mug or cup
9. Add buffalo sauce and stir to combine
10. Spray crock well with nonstick spray
11. Add ½ of the tater tots
12. Drizzle with ½ of the buffalo sauce/butter mixture
13. Cover with the meat mixture
14. Top with carrots, celery and blue cheese if desired
15. Add remaining tater tots and drizzle with remaining buffalo sauce
16. Top with shredded cheddar cheese
17. Cover and cook on low for 5-6 hours or high for 2-3 hours

Crockpot Roast with Vegetables

Servings: 6-8

Ingredients 

• 3 potatoes, peeled and diced
• 4 carrots, peeled and sliced
• 1 onion, cut into chunks
• 2 celery ribs, sliced
• 3 lb. chuck roast
• salt and pepper
• 1½ Tbsp. olive oil
• ¾ cup water
• 1 Tbsp. Worcestershire sauce
• 1 tsp. beef bouillon granules
• 1 tsp. dried basil

Instructions

1. Spray slow cooker with cooking spray. Place potatoes, carrots, onion and celery on the bottom of slow cooker.
2. Season roast with salt and pepper. Heat oil in a saucepan on medium-high. Brown roast on all sides and place on top of veggies.
3. Combine water, Worcestershire, bouillon and basil. Pour over meat and vegetables.
4. Cook on LOW for 10 hours, or until the beef is shredded very easily and vegetables are soft. Season with salt and pepper if needed. Enjoy!

!!ATTENTION BRITTANY RESIDENTS!!

We are holding a little contest for the residents at The Brittany’s. Guess how many candy corns are in the jar and win a $20.00 gift card to Kwik Trip! We have the jar displayed in the main office, you are more than welcome to stop in and take a look at the jar in person. Winners will be announced Halloween Day!

May the odds be ever in your favor.

-The Brittany’s

Its that fun time of the year again! A time to enjoy the beautiful color changes in the trees, the fall baked goods, and fun activities.

Looking for some fun things to do this month?

• Fall Festival – Rochester is having their annual Fall Festival on the 14th of October. This year they will not only have treats and pumpkin activities, but a pumpkin carving contest as well!
  • Date: Sat. October 14th
  • Hours: 10:00am-2:00pm
  • Location: Peace Plaza, Downtown Rochester
  • Admission: FREE

• Harvest Hustle-  Throw on your costume, head to Waseca, and take the kids out to walk the Harvest Hustle . Trick Or Treat on their 3/4 mile time lane, and walk through the corn maze!
  • Date: Sun. October 15th
  • Hours: 1:00pm-3:00pm
  • Location: 7367 360th Ave Waseca, MN
  • Admission:
    • $5.00
    • Adults & Kids 2 and under are FREE

• Valleyscare-  Not only does Valleyfair have awesome attractions, but during Halloween they have mazes, shows, scare zones, and awesome experiences.
  • Date: Varies, refer to link –> https://www.valleyfair.com/explore/calendar-and-hours
  • Hours: Vary, refer to link above
  • Location: 1 Valleyfair Dr, Shakopee, MN
  • Admission: Tickets around $35.00

• Fright at the Farm-  Enjoy the indoor and outdoor haunted attractions this fright farm has to offer. They have live actors, corn mazes, haunted houses, and more!
  • Date: Vary- refer to link –> http://www.rochesterhorror.com/2.html
  • Hours: Vary- refer to link above
  • Location: Willow Keeps farm in Zumbrota, MN
  • Admission: $13.00-$15.00

Halloween is always a fun time for treats and snacks! Here are some fun ones we thought we would share with you.

Mummy Hot Dogs 

Ingredients

• 1 can reduced-fat crescents rolls
• 8 hot dogs
• ½ teaspoon yellow mustard, ketchup, or mayo (for the eyes)

Instructions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. Roll out the crescent rolls into one sheet, placing 2 triangles together by pinching the seams to make a square. Using a pizza cutter or sharp knife, cut each rectangle into 6 strips.
3. Wrap 3 strips around each hot dog, leaving a little space at the top for the “eyes.”
4. Place into oven and bake until golden brown, about 20 minutes.
5. Let cool 5 minutes before adding dots of condiments for the “eyes.” Serve immediately.

Spider Chocolate Chip Cookies 

Ingredients

• 2 cups plus 2 Tbsp all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 12 Tbsp butter , melted and cooled until warm
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chips divided

Instructions

1. Heat oven to 325 degrees F.
2. In a medium bowl mix together flour, salt, and baking soda..
3. In a separate large mixing bowl beat the butter and sugars together with an electric mixer until well blended. Add the egg, egg yolk, and vanilla. Stir in the dry ingredients and mix until just combined. Gently stir in ¾ cup chocolate chips. The dough will be soft.
4. Gently scoop dough into balls and place on a parchment lined cookie sheet. Bake for 10-12 minutes. Remove from oven and place 3-4 chocolate chips into the tops of each cookie, point side up.
5. Add remaining chocolate chips to a microwave safe bowl and microwave, on low power, stirring every 30 seconds, until melted. Just barely cut the corner off of a small ziplock bag (you want the hole to be very small to make your spider legs). Spoon the melted chocolate into the bag and use it draw spider legs on the sides of the chocolate chips.

Are you into Pumpkin Carving? We found this online site that has free stencils for pumpkin carving! They have anything from classic stencils, to sports, and much more.

Check out the link below

     http://www.pumpkinpile.com/index.html

We hope you all enjoy this beautiful season!

–The Brittany’s