Creamy Crockpot Potato Soup

My friend told me about this indulgent soup. It is so creamy, I love it! A great comfort food for winter. The original recipe called for frozen hash-browns but I used fresh potatoes I shredded in my grater and it turned out lovely. I also added a few carrots we had in the fridge.

Original Recipe
Ingredients:
5 peeled, shredded potatoes (or you can use a 30oz bag of shredded hash-browns, frozen)
3 cups of chicken boullion
1 can of cream of chicken soup
1/2 C onion, chopped
1/4 tsp ground pepper
1 8oz package of cream cheese

Directions:
Mix everything but the cream cheese in the crockpot. Cook on low 6-8 hours or on high 3-6 hours. When you have about 1 hour left, add the cream cheese. Make sure you stir it thoroughly before serving. Top with green onions and cheddar cheese if desired.

S'more Bars

I have been seeing a lot of S'more recipes on Pinterest. I love those treats, pretty sure they are my favorite part of camping. So I finally made one of the recipes today on a play-date with my friend. This tasted remarkably like a s'more! So good and gooey. It really has all the elements a s'more needs!
Original Recipe

Ingredients: 
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized hershey's bars
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:
In a large bowl, cream butter and sugar. Beat in egg and vanilla. Add flour, cracker crumbs, baking power, and salt. Mix. Press half of the dough into the bottom of a greased 8-inch square baking pan. Spread a layer of marshmallow fluff evenly over it (it is okay if you don't use all 1 1/2 cups). Place the hershey's bars over the top so they cover the whole thing evenly. Press remaining graham dough over the top. Bake in a 350 degree oven for about 30 minutes. Eat with a very large glass of milk!

Skillet Lasagna

My sister recommended this recipe to me. It is a lasagna you cook in a skillet. It was easy and tasty. I was worried it would be too tomato-ey but it tasted like a lasanga to me. And it doesn't call for any meat but I bet you could add some if you felt in the mood - however I didn't even miss it in this dish. So cheesy and delish.

Here is the original recipe. I modified it a bit to this:

Ingredients
1 1/2 tablespoons oil
1 large onion, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
2 tsp basil
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup ricotta cheese
1/2 cup mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into pieces and cooked
2 tablespoons parsley (dried or fresh)

Directions:
Heat the oil and cook the onions until tender. Add garlic and cook for about 1 minute. Add diced tomatoes, sauce, basil, pepper and salt. Cook about 5 minutes, until thickened a bit. Stir in the cooked noodles. Spoon on ricotta, mozzarella, and Parmesan. Let cheese melt. Stir in parsley and serve.