Candy Bar Pie

Seriously good!

8 oz. cream cheese, softened
1/2 c. powdered sugar
8 oz. container frozen whipped topping, thawed
4 Butterfinger candy bars, crushed & divided
9 inch graham cracker crust

Cream together the cream cheese and powdered sugar. Fold in the whipped topping and three of the crushed candy bars. Spoon mixture into the graham cracker crust. Sprinkle remaining candy bar on top; refrigerate for at least 4 hours.

Adapted from: http://www.flourmewithlove.com/2013/06/no-bake-candy-bar-pie-gooseberry-patch.html

Olive Garden Pasta e Fagioli

I am not a fan of Italian food. There, I said it. I'm that crazy person you find in every group who detests lasagna and doesn't want any sauce on their pizza. On those rare occasions when we go to Olive Garden, this is what I order, along with salad and breadsticks. It's crazy good!

1 lb. ground beef
1 cup diced onion
1 cup julienne carrot
1 cup chopped celery
2 cloves garlic, minced
28 oz. diced tomatoes
1 can red kidney beans, with liquid
1 can white kidney beans, with liquid
15 oz. tomato sauce
12 oz. V-8 juice, plus extra as needed
1 tbl. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 lb. ditalini pasta

Brown ground beef in a large saucepan or skillet over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and sauté for 10 minutes. Transfer to crockpot and add remaining ingredients, except pasta. Cook on low 5 hours. Before serving, cook pasta according to package directions just until al dente and stir into soup. Makes 8 servings.

Notes:
• If soup is too thick, add more V-8 juice until desired consistency is reached.
• Substitute 2 1/2 tsp. Italian seasoning for oregano, basil, and thyme, if desired.
• Try adding pasta to serving bowls and ladling soup on top instead of adding pasta directly to soup. This will keep pasta from becoming mushy if leftovers are refrigerated or frozen.

Adapted from: http://www.topsecretrecipes.com/Olive-Garden-Pasta-e-Fagioli-Recipe.html

8 Can Taco Soup

Great for those days when you have absolutely no time to cook. This soup is ridiculously easy and crazy good.

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Mix all ingredients together in a large pot. Heat until warm, stirring occasionally. Serve with tortilla chips.

I used two cans of pinto beans and added an extra 1/2 can of water because I didn't think it was "soupy" enough. This would be excellent with a bit of grated cheese and/or sour cream on top.

From: http://highheelsandgrills.blogspot.com/2012/09/8-can-taco-soup.html

Beefy Salsa Mac

1 lb. ground beef

Salt, pepper, garlic powder, and ground cumin to taste

1 can beef broth

1 can cheddar cheese soup

1 can Rotel

2 cups macaroni

Brown ground beef with spices to taste and drain. Add remaining ingredients and simmer until pasta is cooked and sauce is thickened. Add additional water during cooking if necessary.

Divinity

This was my dad's favorite holiday candy. I used to make it every year. Maybe I'll give it another try someday soon.

2 1/2 cups sugar

1/2 cup water

1/2 cup light corn syrup

1 tsp. vanilla

2 egg whites

1/2 cup chopped nuts or candied fruit (optional)

In a heavy 4-6 quart saucepan stir together sugar, water and corn syrup. Cook and stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat and cook, without stirring, over medium heat to 260 on candy thermometer. Mixture should boil gently over entire surface. Remove saucepan from heat. Immediately begin to beat egg whites until stiff peaks form (tips stand straight). Gradually pour 1/3 of hot syrup in a thin stream over egg whites, beating constantly on medium speed of electric hand mixer. Pour egg white and syrup mixture back into saucepan and continue beating. Add vanilla. Continue to beat until candy holds it's shape when beaters are lifted. This should take about 5-6 minutes. When candy is beaten enough, mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. If mixture flattens out, beat 1/2-1 minute more and check again. The mixture is overbeaten if it is stiff to spoon and the surface is rough. If mixture is too stiff, beat in hot water, a few drops at a time, till candy is a softer consistency. When candy holds it's shape stir in nuts or fruit, if desired. Quickly drop candy by teaspoonfuls onto waxed paper. Cool. Store tightly covered.

Note: Make sure all your equipment and ingredients are ready before starting. It will go slow at first, but when the candy starts to set up things will move at lightening speed!

Salsa Cream Cheese Chicken Enchiladas

1 1/2 lb. boneless, skinless chicken breast

16 oz. jar thick and chunky salsa

1/2 pkg. chicken taco seasoning

8 oz. brick cream cheese, room temperature

10-12 corn tortillas

Shredded cheese
Sliced Olives (optional)

Spray the inside of crockpot with cooking spray and add chicken. Sprinkle taco seasoning over chicken. Pour salsa over top. Cook on high/low at least 6 hours. About 30 minutes before you finish cooking remove the chicken and shred with two forks. Stir softened cream cheese into sauce in the crockpot. Set aside about 1/2 cup sauce. Return chicken to crockpot and allow to finish cooking. Spread half of reserved sauce onto bottom of a baking dish sprayed with cooking spray. Spoon chicken mixture into tortillas and roll. Place seam side down in baking dish. Spoon remaining sauce and any leftover chicken mixture over top of enchiladas. Cover with foil and bake at 350 degrees 20-30 minutes or until hot through. Remove foil and sprinkle cheese and olives over top. Bake uncovered 10-15 minutes or until cheese is melted.

Chicken Tortilla Soup

1 lb. shredded, cooked chicken

1 medium onion, chopped

2 cloves garlic, minced

1 can diced tomatoes

1 can enchilada sauce

1 can chopped green chilis

10 oz. frozen corn

1 can chicken broth

2 cups water

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. black pepper

1 bay leaf

1 tbl. chopped cilantro

7 corn tortillas

vegetable oil

Place all ingredients except tortillas and oil in slow cooker. Cover and cook on low 6-8 hours or high 3-4 hours. Preheat oven to 400. Lightly brush both sides of each tortilla with oil. Cut into strips and spread on baking sheet. Bake 10-15 minutes, or until crisp. Serve soup garnished with tortilla strips.

Source: http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/

My changes:

Put frozen, boneless, skinless chicken breasts straight into slow cooker. I will shred them later.

Used dehydrated minced onions so the onion haters won't know they're there.

Used green enchilada sauce.

Used canned corn, drained.

I didn't have chili powder so I used chili seasoning.

Left out bay leaf because I didn't have one.

Left out cilantro since Little Girl can't tolerate it.