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The featured selection is Semi-Homemade Slow Cooker Recipes by Sandra Lee.  This is the newest in the Semi-Homemade Series.  With fall's arrival, it is time to pull the slow cooker off the shelf and put this book to use.  Sandra Lee is well known for her easy recipes that make the most of a combination of ready-made foods combined with fresh ingredients.  As in her previous books, Ms. Lee includes brand names in the ingredient list so you can be assured that the recipe will turn out like hers does.  With hints for choosing a slow cooker and guidelines for converting your family's favorite recipes from stovetop to slow cooker, this book includes over 120 recipes that require nearly no prep other than filling the cooker.  Here is a sample recipe in which she uses a 4 qt. slow cooker to make a soup that looks delicious in the photo!

Thai Chicken Soup

Prep-15 minutes   Cook-High for 3-1/2 to 4-1/2 hours      Serves 6

1-1/4 pound boneless, skinless chicken breast halves, diced

2 cans (14 ounces each) reduced sodium chicken broth (Swanson)

2 cans (14 ounces each) light coconut milk (A Taste of Thai)

1 can (15 ounce) straw mushrooms, drained (Polar)

3 tablespoons refrigerated chopped lemongrass (Gourmet Garden)

1 tablespoon bottled chopped ginger (Christopher Ranch)

2 teaspoons Thai seasoning (Spice Islands)

2 tablespoons bottled lime juice (ReaLime)

2 tablespoons chopped fresh cilantro

In a 4 quart slow cooker, stir together chicken, chicken broth, coconut milk, mushrooms, lemongrass, ginger, and Thai seasoning until thoroughly combined.

Cover and cook on  HIGH heat setting for 3-1/2 to 4-1/2 hours.

Stir in lime juice and cilantro.