Crockpot Pasta Fagioli Soup (tastes like Olive Garden's)

2 lbs. ground chuck, browned, drained, and rinsed
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2, 28 oz. cans diced tomatoes, undrained (I used Del Monte with basil, oregano, and garlic added)
16 oz. can dark red kidney beans, drained and rinsed
16 oz. can white kidney beans, drained and rinsed
3 cans beef broth
4 T. Italian seasoning
24 oz. can spaghetti sauce (I used Del Monte with green pepper and mushrooms added)
8 oz. dry pasta
bread bowl, optional

Place liner in crockpot, Place everything else, except pasta in crockpot. Cook on low 7-8 hours, or high 4-5 hours. Add pasta during last 30 minutes. Serve in bread bowl if desired. Delicious!

Pumpkin Delight

2 c. flour
1 c. butter, softened
1 c. + 1/4 c. pecans, chopped fine
8 oz. cream cheese, softened
1 1/2-2 c. confectioner's sugar, to taste
1 16 oz. whipped topping, thawed, divided
1 8 oz. whipped topping, thawed
3 c. milk
3 small pkgs. sugar free white chocolate instant pudding mix, (can substitute vanilla)
2 15 oz. cans pure pumpkin, not pie filling
3 t. pumpkin pie spice
toffee bits, optional
candy corn, optional

Combine flour, butter, and 1 c. pecans. Press into sprayed 10x13 dish. Bake for 20 minutes at 350 degrees. Remove and let cool. Blend cream cheese and powdered sugar, add 8 oz. whipped topping. Spread over cooled crust. Combine milk, pudding mix, pumpkin, pumpkin pie spice and 8 oz. whipped topping until smooth. Spread over cream cheese layer. Spread remaining 8 oz. whipped topping over top and sprinkle with pecans. I omitted these pecans and topped with toffee bits and candy corn instead (since it was a fall event). Chill for 3 hours or until set. Yummy! (Be sure guests know to get the crust--I had several people just scooping up the cream layers and leaving the crust behind.)

* There is another variation of Pumpkin Delight under the Chocolate Delight recipe.

Chicken Cordon Bleu Casserole

2 lbs. boneless, skinless chicken breasts, cut into bite-size chunks
Panko bread crumbs
1/2 c. milk
1 egg
8 oz. swiss cheese, either cubed or slices. (I used ultra thin slices)
8 oz. ham, diced
1 can cream of mushroom soup (cream of chicken may be used instead, if desired)
1 c. milk

Combine 1/2 c. milk with egg. Dip chicken in egg mixture and then in bread crumbs. Brown in a little oil until golden. Place in sprayed baking dish. Add cheese and ham. Mix soup with 1 c. milk. Pour over all. Bake at 350 degrees for 30-35 minutes or until tender and bubbly. *1 can of drained mushrooms or vegetables can be added for more color if desired.

Chocolate Chip Cookie Pie

1/2 c. butter
1 c. brown sugar
1 c. SR flour
3/4 c. chocolate chips
1 egg
1 t. vanilla
mini marshmallows, optional

Melt butter in microwave. Let cool. Add brown sugar, vanilla, & egg. Mix well. Gradually add flour. Pour into sprayed pie plate or 9x9 pan. Sprinkle with chocolate chips and marshmallows. Bake at 350 degrees for 20-25 minutes.

Witches Hats

Fudge Stripes cookies
orange icing
Hershey's kisses or hugs

Place striped side of cookie down. Squirt a dab of icing on top (cover the hole). Place kiss on top and allow to dry. Makes cute Halloween party treats.

Crockpot Bacon Wrapped Apple Barbecue Chicken

1-1 1/2 lbs boneless, skinless chicken breasts or tenderloins (fresh or frozen)
6-8+ slices of hickory smoked bacon, cut in half if using tenderloins, use whole for breasts
4 apples, chopped
1 1/2 c. BBQ sauce, any flavor
1 T. balsamic vinegar
1/2 t. dried thyme

Place liner in crockpot. Wrap each piece of chicken in bacon. Place wrapped chicken in bottom of crockpot. (They can overlap) In a large bowl, combine chopped apples, sauce, vinegar, and thyme. Pour over chicken. Cover and cook on low for 8 hours. This chicken is very tender and delicious! This chicken can also be shredded easily if desired. (Making with tenderloins instead of breasts would help with portion control and ease in cutting for some people.)

*can also be made with boneless pork chops.
**I served them with sweet potatoes and a salad

<------uncooked, wrapped chicken breasts










Chopped apple mixture on top                                                                         Cooked chicken and apples

No Bake Lemon Cheesecake Squares

1 1/2 c. graham cracker crumbs
1/4 c. brown sugar
6 T. butter, melted

2 pkgs. sugar free lemon jell-o (other flavors can be used as well)
1 c. boiling water
3, 8oz pkgs, cream cheese, softened
1 1/2 c. confectioners sugar
2 c. cool whip, thawed

In large bowl, combine the crumbs, brown sugar and butter. Press firmly in a sprayed 9x13 pan. In a small bowl, combine jello and water until gelatin is dissolved. Allow to cool to room temperature. In large bowl, beat cream cheese and powdered sugar until creamy. Pour in the jello. Add cool ship. Beat until completely combined. Mixture will be runny at first, but keep beating until it all comes together and begins to thicken. Pour into crust and refrigerate at least 4 hours, or overnight, before serving. Keep refrigerated. (I topped it with fresh blueberries, but you could also use pie filling.) This dessert is very refreshing. It does have a different kind of texture, (spongy) because of the gelatin, but still delicious!

Cauliflower, Broccoli and Chicken Casserole

2 c. cooked chicken breasts, cubed
2 c. chopped broccoli, cooked and drained
1 large head cauliflower, chopped, cooked, and drained
1 1/2 c. grated cheddar cheese
2 eggs, lightly beaten
2 cloves garlic, minced
2 T. olive oil
salt, pepper, Italian seasoning, to taste

Preheat oven to 350 degrees. Spray a 9x13 dish. Place chicken and cheese in bowl and toss together. Heat oil in pan and saute garlic with salt and pepper. Add broccoli to chicken, then add cauliflower, and pour in eggs. Season. Pour into dish and place in oven. Bake 25-30 minutes, or until set and edges brown. Allow to cool 5 minutes before serving.