Saturday, March 26, 2011

Italian Soup and Payday Cookie Bars

This soup is something I just kind of threw together once and I have been making it ever since. It is super fast and easy and you can adjust the ingredients according to your own tastes.
Italian Soup
1 bag frozen Italian vegetables
1 carton chicken broth
1 can Italian seasoned diced tomatoes
1 c. noodles (this time I used tri color rotini)
1 package pre-cooked chicken sausage, sliced up (I use Bistro Sensations Pesto Mozzarella from Wal-Mart)
1 T. minced garlic
1 T. chicken noodle soup base
Mix it all together in your crock pot and cook until it is done. Be careful the noodles don't get too soggy. If you are planning on cooking it all day, don't put the noodles in until the end. You can cook this on the stove top by adding everything but the noodles and the vegetables. Bring it to a boil then add the veggies and the noodles. When they are cooked, it's done.

These Payday Bars are awesome. You should make them. If you don't want to use a cake mix you can substitute the dry ingredients of your regular yellow cake recipe.

Payday Cookie Bars
1 yellow cake mix
2/3 c. butter and 2 T. butter
1 egg
3 c. marshmallows
1 bag peanut butter chips
1 t. vanilla and 1 t. vanilla
2/3 c. light corn syrup
2 c. rice crispy cereal
2 c. peanuts
For the first layer: in a medium sized mixing bowl, melt the 2/3 c. of butter. Whisk in the egg, 1 t. vanilla, and the cake mix. Press into a greased 9 x 13 pan. Bake at 350 for 20 minutes, or until lightly browned.
For the second layer: after you remove the bars from the oven, sprinkle the marshmallows in an even layer and return to the oven for 3 minutes. Set aside.
For the third layer: in a large sauce pan, mix the chips, corn syrup, vanilla, and butter. Heat until fully melted and combined. Mix in the cereal and peanuts. Working quickly, spread it on top the marshmallow layer. Refrigerate until cool and then cut into bars.

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