Creamy Crock-Pot Chicken Noodle Soup

This looks interesting...adding it to my list to try!!

3¼ hours | 15 min prep

SERVES 4 -6

• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 3 (5 ounce) cans cooked chicken
• 1 (9 ounce) package frozen mixed vegetables
• 1 teaspoon ground black pepper
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon celery salt
• 2 cups egg noodles
• 2 1/2 cups water

1. 1.) In your crockpot, pour all three cans of soup and water.
2. 2.) Whisk together until smooth.
3. 3.) Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
4. 4.) Cover: cook on low setting for 6-8 hours or high setting for 3-4 hours.
5. 5.) After cook time, make sure the crock pot is set on high and add dried egg noodles.
6. 6.) Cook on high for 20-30 minutes or until noodles are tender.

© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Special Rice Krispie Treats

This was also from my email recipe exchange! Thanks Jacque Dresen

1 cup karo syrup

1 cup peanut butter

1 cup sugar

Heat in microwave at 1 minute intervals (stirring in between) until sugar is dissolved (maybe about 6-8 minutes).

Add 6 cups of Rice Krispies and fold until all is coated. Put in greased pan and pat down to be flat on top.

½ bag of chocolate chips

½ bag of butterscotch chips

Melt together in the microwave stirring occasionally. Spread on top of Rice Krispies. Let cool.

Enjoy!

Beer Dip

This was from Rachel Beauchamp in our email recipe exchange! I have not tried this yet!!

1 packet dry ranch mix

1 cream cheese

3-4 cups shredded cheddar (or your favorite) cheese

½ cup beer

Mix and serve with pretzels or chips or crackers

Lasagna

This lasagna recipe is from Susan. This is GREAT lasagna! I have not tried to make it on my own yet!

Meat Mixtures

3 lbs ground beef

Salt

Onion

Pepper

Parsley

Basil

Cook and drain

Add 4 tablespoons bread crumbs

2 raw eggs

4 hard boiled eggs (chopped)

Ricotta cheese mix

24 oz ricotta cheese

Parsley

1 T basil

4 hard boiled eggs

a few bread crumbs

Sauce

1 can tomatoes juice

2 large cans tomatoes sauce (28 oz each)

3 small cans of tomatoes paste

a little parmesan cheese

Basil

Salt

Sprinkle dried onions and garlic powder in sauce

9x13 pan

1 – Sauce

2 – Cooked noodles

3 – Mozzarella cheese

4 – Hamburger mixture (use hands and sprinkle)

5 – Ricotta cheese mixture

6 – Parmesan cheese (Kraft)

7 – Cooked noodles

8 – Mozzarella cheese

9 – Meat mixture

10 – Not much sauce

11 – Parmesan cheese

12 – Ricotta cheese mixture

13 – Noodles

14 – Sauce (cover noodles so you can’t see the noodles)

Cover with foil and back at 350 degrees for 1 ½ to 2 hours.

Note – a single batch makes a 9x13 and a 8x8 pan.

Doubling recipe

3 - 12 oz mozzarella

3 – cremette 1 lb boxes of noodles

Candy Bar Freezer Dessert

Here is a recipe from allrecipes.com....I haven't tried it yet but it looks tasty!

INGREDIENTS:

2 cups crushed graham crackers 1 cup crushed saltines 1/2 cup butter, melted 2 cups cold milk 2 (3.4 ounce) packages instant vanilla pudding mix

2 pints butter pecan ice cream, softened 1 (8 ounce) carton frozen whipped topping, thawed 1 (2.1 ounce) bar NESTLE® BUTTERFINGER® Candy Bar, chopped

DIRECTIONS:

1.	In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. x 2-in. dish. Refrigerate.
2.	In a bowl, whisk the milk and pudding mixes for 2 minutes. Stir in ice cream until blended. Spread over crust. Spoon whipped topping over pudding layer; spread evenly over top.
3.	Combine the chopped candy bar and the remaining crumb mixture; sprinkle over the whipped topping. Cover and freeze for at least 2 hours.

Hot Dish

Susan gave me this recipe to make for a friend when she was sick and needed something that I could make ahead of time and she would have no preparation needed to feed her family. I have not made this for my family yet..but it is on my list to try!! Mark loves it!!

• Creamette Brand spaghetti elbow macaroni noodles (I like these because they are a little smaller than regular elbow macaroni and don’t get so squishy. Use about a half of a 1# box.
• Can of corn (drained well)
• Ground beef (about 2#, browned in salt, pepper, and chopped onions)
• 1 can of tomato soup
• 1 28oz.can of crushed or whole tomatoes(if you use whole, just squish them yourself in a bowl ahead of mixing with other ingredients)

Boil noodles, and then set aside.

Brown ground beef with salt, pepper, onion. Drain very well. Set aside.

Put in pan tomato soup (not mixed) just the soup. Add tomatoes. Then add drained corn. Then next the meat. Finally, add the noodles. You may have to add more tomatoes (even tomato sauce works). You may need more noodles too. It is all hit and miss. However, this recipe is quite accurate, I am sure. If the hot dish needs more seasoning, you may add more and pepper to it when it is all mixed.