German Chocolate Cupcakes

(I made them with Devil's Food)
Make up the batter for a chocolate cake mix and fill cupcake pans to about 2/3 full. Then, mix 1/2 cup sugar, 1 bar cream cheese and 1 egg until smooth. Add 1 cup of chocolate chips to this mixture. Scoop little spoonfuls of the cream cheese mixture into the chocolate cupcake batter.
Bake at 350 for about 18 minutes or until done. The cream cheese might be a little moist, but once you let the cupcakes cool, it should firm up.
Enjoy!

Crock Pot Chili

2 lbs ground beef (cooked & drained)
1 white onion, diced
2 green bell peppers, diced
1 small can green chilies
1 package of chili mix (found near taco seasoning)
2 Tbsp chili powder

- Add ingredients above to pan and cook on low till well mixed

2 15 oz cans of red kidney beans
2 6 oz cans tomato paste
2 14 oz cans of diced tomatoes
2 tsp cumin

- Add all ingredients to crock pot and cook on low all day or on high for 3-4 hours

Serve with sour cream, shredded cheese and Frito's.
You can make it the day before and put it in the fridge.

Creamy Chicken Noodle Soup

2 Tbsp Butter
1 Cup Onion, Chopped
1 Cup Celery, Chopped
1/4 Cup Fresh Parsley, or 1 Tbsp Dried Parsley
2-3 Cups Diced Chicken (cooked)
1 10 oz can Cream of Chicken Soup
1 10 oz can Cram of Mushroom Soup
5 Cups Chicken Broth
1 tsp Poultry Seasoning
1/4 tsp Dried Thyme
1/4 tsp Pepper
2 Cups Frozen Peas & Carrots
1 1/2 Cups Heavy Cream or Half & Half
4 oz Medium Cooked Noodles (cooked drained)
Salt, to taste

- In Large pot melt butter over medium heat. Add onions and celery and saute until onions are tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme and pepper.
- Bring to a boil; reduce heat to medium low and simmer for 20 minutes.
- Add the frozen peas and carrots, cover and simmer 10 minutes more.
- Stir in the cream or half & half along with the cooked noodles and add salt to taste.
- Heat through. Serves 8.

Lasagna

1 lb ground beef (browned & drained)
1 clove garlic
1 Tbsp parsley flakes
1 Tbsp basil
2 tsp salt
1 can diced tomatoes
1 6 oz can tomato paste

- Mix ingredients above and simmer uncovered for 20-25 minutes. Do not over cook, the sauce should still be juicy, if it's not you can add a little tomato juice. Set aside as the meat mixture.

1 1/2 cartons (3 cups) large curd cottage cheese (you can just use two whole cartons & it will be fine too)
2 eggs, beaten
1/2 tsp pepper
2 Tbsp parsley flakes

- Mix these ingredients together and set aside as the cheese mixture

1 lb Mozzarella Cheese
1/2 cup Parmesan cheese
1 10 oz package of lasagna noodles

-Grease 9x13 pan. Arrange noodles to cover the bottom of pan. Spread half the cheese mixture, half the mozzarella cheese and then half the meat mixture. *Repeat layers again then end wit Parmesan cheese sprinkled on the top. Cover with foil and bake at 375 for 45-60 minutes.

* I like to add a layer of pepperoni in the center. Good stuff.

This can be made ahead and frozen

Cream Cheese Frosting

1/4 cup butter
4 oz. cream cheese
1 3/4 powdered sugar
1/2 - 1 tsp vanilla

-beat the butter, vanilla and cream cheese until fluffy then add sugar and beat until combined

Enough for one 9x13 pan

Frosted Banana Bars

1/2 cup softened butter
1 1/2 cup white sugar
2 eggs
1 cup sour cream
1-2 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/4 cup mashed bananas

- Preheat oven to 350 degrees, Grease 10x15 jelly role pan or 9x13 pan.
- In large bowl, cream butter and sugar until smooth. Beat in eggs one at a time, then stir in sour cream and vanilla. Combine the flour, baking soda and salt, stir into the batter. Finally mix in the mashed bananas. Spread evenly into prepared pan.
- Bake for 20-25 minutes in the preheated oven, until toothpick in center comes out clean. Cool bars completely. Frost with cream cheese frosting or butter cream.