Better then booty cake

from Favorite Family Recipes. They have lots of good recipes there, so check it out. I think everyone will really like it!

1 pkg. devil's food, chocolate, or German chocolate cake mix
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up

Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake. Let cake cool completely (recommended to cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

Spring Soup

(from Recipezaar)
Serves 12

* 1 cup scallion or onion, chopped
* 6 tablespoons margarine
* 5 (14 ounce) cans chicken broth
* 2 cups non-dairy coffee creamer or half and half
* 2 potatoes, thinly sliced
* 2 carrots, thinly sliced
* 1/4 cup rice
* 1 teaspoon salt
* 1 (10 ounce) package frozen asparagus, thawed and diced
* 1 (10 ounce) package frozen chopped spinach


In a large heavy pan saute' scallions in margarine. Add chicken broth and non-dairy creamer, beating with wire whisk to blend. Add potatoes, carrots, rice and salt. Bring to a boil, reduce heat and simmer 15 more minutes, until rice is tender. Add aspargus and spinach. Simmer at least 45 minutes longer.

The Best Chicken Noodle Soup Ever

This is my mother-in-law's recipe- the best chicken noodle soup that you'll ever have. The directions and ingredients aren't exact measurements, but it really isn't that hard to make... FYI- I have made my notes of my adaption of the recipe in parenthesis.

Boil a whole chicken (or a large package of chicken breasts without the skin) covered in water with some pepper and dried onion or fresh onion.

Remove chicken to cool- strain liquid to remove excess fat and put it back in large pot.

Shred chicken to your liking, and put back in the pot with the liquid.

Add diced carrots (generous amounts) and celery and more onion. Boil to cook. Add 2 cans cream of chicken soup. Whisk until smooth. Add dried parsley, pepper, and salt.

~Noodles~
You'll need 2 eggs, about 6 T milk, about 1 t salt, and about 2 c flour. Mix will fork, knead a little to smooth out. Roll pretty thin (about an inch thickness). The noodle dough will be about 20" in diameter. Cut into noodles. Add noodles to boiling soup mix one at a time. Also add some bagged noodles (I like the corkscrews or the No Yolks kind personally). You'll get some crusty stuff sometimes on the edges of the pot. Either place back in the pot under the soup mix or discard to the side- either way it tastes fine. I think it takes about 15-20 mins max to boil the noodles. (Sorry I either forgot to ask her how long it takes or she forgot to write it down... or I forgot how long it took and she did tell me... lol).

Anyhow the soup will be pretty thick when your all done. Saves/ freezes/ reheats great! Try it- you'll like it!

Beef and Black Bean Chili

(from the WW cookbook "Shortcuts" pg. 136) Thanks Melissa for sharing- we'll be trying this one soon- sounds very yummy!

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
1 serving = 1 cup
3 points per serving

Ingredients:
3/4 pound ground lean beef (7% fat or less)
3 garlic cloves, minced
2 teaspoons chili powder
1 (16 ounce) bag frozen mixed Latino-style vegetables with black beans
1 (14.5 ounce) can diced tomatoes with jalapeno peppers
1/2 teaspoon salt

Directions:
1. Heat a large nonstick saucepan over medium-high heat. Add the beef and cook until no longer pink, about 4 minutes, stirring with a wooden spoon to break it up. Add the garlic and chili powder; cook, stirring constantly, until fragrant, about 1 minute. Add the vegetables and cook, stirring occasionally, until the vegetables are thawed, 2-3 minutes.
2. Stir in the tomatoes and bring to a boil. Reduce the heat and simmer, covered, until the chili is slightly thickened, 12-15 minutes. Stir in the salt and serve at once. And enjoy :o)

Suggestions: You can serve this with fat-free sour cream, fat-free cheese, and salsa, but adjust the points as needed for these extra items. On our first attempt, Al and I added an extra can of black beans; and we thought in future times of making it, we could added some fresh veggies in there (green and red pepper) instead of the frozen mix.