Christmas Crunch (Super Easy!!)

These are so easy to make, especially when you are in a pinch for a quick treat. People will be asking for the recipe every time you make them!!

Little Debbie Star Crunch Cookies
1 c. powdered sugar

Unwrap cookies. Slice into 6-8 wedges. (I used the Big Size cookies and cut them into 8 wedges ). Place powdered sugar in a gallon size ziploc bag. Add wedges. Shake til all pieces are coated with the sugar. Place on a tray to serve and wait for the reaction when you tell people what your secret recipe is!! (They'll think you slaved for hours!)

Enjoy!!

Mint Fudge

2, 12 oz. bags white chocolate chips
14 oz. can Eaglebrand milk
pinch of salt
1 t. vanilla
30 hard peppermint candies, unwrapped and crushed
30 hard spearmint candies, unwrapped and crushed

Line 8" square pan with parchment paper. Allow to hang over the sides. Stir together chips, milk, and salt. Melt according to package directions. Stir in vanilla and 1 c. crushed candy. Pour into pan. Spread evenly. Scatter remaining candy over top. Chill in refrigerator until set. (About 2 hours) Use overhang of paper to lift from pan. Slice into small squares. Store in covered container.

(Photo of fudge before slicing into squares)

*Makes a nice Christmas gift or exchange item ~~ Looks festive for a party : )

Crockpot Ham & Bean Soup

1 leftover ham bone with some ham attached*
26 oz. Del Monte green peppers and onions pasta sauce**
15 oz. can navy beans
15 oz. can mixed beans
15 oz. can pinto beans
15 oz. can seasoned or plain lima beans

15 oz. kidney beans
15 oz. can blackeye peas
15 oz. can white beans
15 oz. can black beans
chopped onion, if desired
2 T. Tony Chachere's creole seasoning (or to taste)***
4 small potatoes, peeled and cubed

Place ham bone in bottom of crockpot. Add all other ingredients, except potatoes. (I didn't drain the beans, just dumped it all in.) Cook on low all day~~at least 6 hours. Add cubed potatoes the last 3 hours, or they will get too mushy and fall apart. (After 6 hours, I removed the ham bone, stirring the excess ham from it in the soup, and cooked the soup another 2 hours) Yum! ***May not need seasoning, I'd use the salt free kind

*If you don't have a leftover ham bone, and decide to use a small ham, you may need to adjust the seasoning amount, or just leave it out until the soup is done. Ham is often very salty and you may not need to add any additional seasoning. Adding potatoes to the soup will help cut down on the saltiness, or serve over rice.

**you can use diced tomatoes, diced green peppers, and onion instead of the pasta sauce if desired

I used 6 different kinds of beans, you don't have to use all/only the ones I listed, create your own bean soup.

Enjoy!

Healthy Chicken Pot Pie

(Photos above of potpie without crust; one shows the veggies well)

2, 12 oz. bags steam fresh vegetables, any variety ( I use broccoli, cauliflower, & carrots)
6 T. SR flour
1 t. salt
1/2 t. poultry seasoning
1/2 t. pepper
2 1/2 c. 1% or skim milk
1 c. finely chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 large can sliced mushrooms, drained
1/2 c. sour cream, I used fat free
4-6 boneless skinless chicken breasts, cooked, cut into bite size pieces
1-2 box(es) Pillsbury refrigerated pie crusts, softened, depending on how much crust you want (it's my favorite part!!)

                                                                                                                   Picture to the right is of the unbaked crust added to potpie ----> 

Cook and drain vegetables as directed on bags. Heat oven to 375 degrees. In a 2 qt pan, mix flour, salt, poultry seasoning, pepper, and milk with whisk until blended. Stir in onion. Cook over medium heat 4-6 minutes, stirring constantly, until thickened. Stir in soups and sour cream. Add chicken, vegetables, and mushrooms. Mix well. Cook, stirring frequently, until thoroughly heated. Pour into sprayed 9x13 dish. Unroll pie crust and place over hot filling. (If you use all four crusts, you will have to accordion fold it on top to fit them all on top. There will be some hanging on the sides of the dish.) Seal edge and flute if desired. Cut several slits in crust before baking. Bake 40-50 minutes or until golden brown and mixture is bubbly. Let stand 10 minutes before serving.

photo above is of baked chicken pot pie~~YUM!!

picture below is a serving, ready to eat!