Easy Crock Pot Potato Soup

Ingredients:
1 30 oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
can of cream of chicken soup (10 oz)
pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving mixed in

Once the cream cheese is completely it's ready to serve.

Top with cheddar cheese and some additional bacon bits.

http://www.leahwithlove.com/recipe/crock-pot-potato-soup

Cinnabun Cake

INGREDIENTS

• 2 tubes refrigerated cinnamon rolls, plus icing
• 1 block cream cheese, softened
• 1 stick butter, softened
• 1 c. powdered sugar
• 2 tsp. vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease two 8" or 9" round cake pans and add 1 tube each cinnamon rolls.
2. Bake according to package directions until deeply golden. Let cool slightly.
3. Meanwhile, make filling: In a large bowl, blend together cream cheese, butter, powdered sugar, and vanilla.
4. On a cake plate, place one layer cinnamon rolls and top with filling. Top with second layer of cinnamon rolls and drizzle with icing.
5. Slice and serve
   

Oreo Truffles

INGREDIENTS

• 1 (15.5) oz. package Oreos
• 8 oz. cream cheese, softened
• 12 oz. white chocolate chips, melted

DIRECTIONS

1. Place Oreo cookies in a large resealable plastic bag. Using a rolling pin, crush the cookies until you have fine cookie crumbs.
2. Line a baking sheet with parchment paper. Combine cookie crumbs with cream cheese in a medium bowl, reserving about a 1/4 cup of cookie crumbs. Using a small cookie scoop, form small bowls with mixture. Place the balls on the baking sheet and freeze until slightly hardened, about 30 minutes.
3. Dip the frozen balls in melted white chocolate and roll around until the ball is completely coated. Place the truffles on the baking sheet and sprinkle with remaining cookie crumbs. Place in freezer until chocolate hardens, about 15 minutes.
   
   
   
   
   

Nesquik No-Churn Frosty

INGREDIENTS

• 3 c. heavy cream
• 1 (14.5-oz.) can sweetened condensed milk
• 1/3 c. Nesquik Chocolate flavor powder

DIRECTIONS

1. In a large mixing bowl, pour heavy cream. Beat using an electric mixer until stiff peaks form, about 5 to 6 minutes. Mix in the sweetened condensed milk and Nesquik.
2. Pour mixture into a loaf pan and freeze for at least 4 hours, or until firm. (The texture will be a lot like soft serve.)
3. Optional: Dust ice cream with a light sprinkling of Nesquik powder before serving.
   

Peanut Butter Dessert Lasagna

INGREDIENTS

• 1 1/2 c. heavy cream
• 1/2 c. sugar
• 1 package vanilla instant pudding mix (plus 2 cups milk to make)
• 1 16- oz. package Nutter Butters
• 1 jar peanut butter, melted
• 3 King Size Butterfingers, roughly chopped
• 1/2 c. semisweet chocolate chips, melted

DIRECTIONS

1. Using a stand mixer with the whisk attachment or hand beaters, beat cream and sugar until medium peaks form, about 3 minutes. Set aside.
2. Prepare pudding according to package directions.
3. In an 8-x-8” baking dish, spread a thin layer of whipped cream. Top with a layer of Nutter Butters and top those with a layer of melted peanut butter, spreading to completely cover cookies. Top cookies with half the vanilla pudding, spreading into an even layer, and top that with half the crushed Butterfingers. Repeat.
4. Cover loosely with plastic wrap and refrigerate until cookies are soft, 6 hours and up to overnight.
5. Drizzle with remaining melted peanut butter and melted chocolate, slice, and serve.
   

Cookiedilla

INGREDIENTS

• 1/2 tube refrigerated chocolate cookie dough
• 2 tbsp. marshmallow Fluff
• 2 tbsp. caramel sauce, plus more for drizzling
• 1/4 c. mini chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Divide cookie dough into 2 balls. Place the cookie dough balls on the baking sheet far apart and flatten them into big discs. Bake for 15-20 minutes until golden brown and cooked through. (Now is not the time for an under-baked gooey center!) Let cool for about 10 minutes on baking sheet then transfer on a cooling rack to cool completely.
3. Spread marshmallow fluff on the bottom of one cookie and sprinkle with chocolate chips. Spread caramel sauce on the bottom of the other cookie and place the cookie, caramel side-down, on top of the marshmallow fluff. Place the sandwich in a nonstick skillet over medium-low heat, and cook until the chocolate chips are melted and caramel is gooey, about 2 minutes each side.
   

Snicker's Poke Brownie

INGREDIENTS

• 1 box brownie mix
• 1 c. caramel sauce
• 12 oz. semisweet chocolate chips
• 1 c. heavy cream
• 1 c. chopped snickers

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease an 8x8” pan with cooking spray.
2. Prepare brownie batter according to package directions and pour into greased pan. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Let cool to room temperature.
3. Using the rounded end of a wooden spoon, poke holes into the cooled brownies. Pour caramel sauce on top and smooth out with a spatula. Cover and let chill in fridge for about 30 minutes.
4. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
   

Chocolate Churro Dip

INGREDIENTS

• 1 can refrigerated biscuit dough
• 4 tbsp. unsalted butter, melted
• 1 1/2 c. cinnamon-sugar
• 2 c. Nutella (chocolate-hazelnut spread)

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease an oven-safe 10” skillet with cooking spray.
2. Cut each biscuit in half and roll halves into balls. Dunk each ball in melted butter then roll in cinnamon-sugar. Place around the perimeter of skillet to form a ring. The biscuit pieces should be touching!
3. Dollop Nutella into the center of the biscuits. Bake until biscuits are golden and cooked through, about 25 minutes. Let rest for 10 minutes before serving. Serve warm.
   

Banana Pudding Poke Cake

INGREDIENTS

• Cooking spray, for pan
• Flour, for pan
• 1 box yellow cake mix, plus ingredients called for on box
• 2 boxes vanilla pudding mix
• 3 c. milk
• 2 c. heavy cream
• 2 tbsp. sugar
• 1 tsp. vanilla extract
• 3 bananas, thinly sliced
• 20 Nilla Wafers, 4 crushed

DIRECTIONS

1. Preheat oven to 350º and grease and flour a 9-x-13" cake pan. Prepare yellow cake mix according to box instructions. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool 10 minutes.
2. Meanwhile, prepare pudding: In a small bowl, whisk together pudding packets and milk until thick. Set aside.
3. In another large bowl, beat cream, sugar, and vanilla until stiff peaks form. Set aside.
4. Using the bottom of a wooden spoon, poke holes all over the cake. Spread pudding mixture on top and top with a layer of banana slices. Spread whipped cream on top and sprinkle all over with crushed and whole Nilla Wafers and bananas.
5. Slice and serve.
   

7 Minutes in Heaven Angel Food Chocolate Cake

INGREDIENTS

• 1 box angel food cake
• 2 boxes instant chocolate pudding (plus required ingredients)
• 4 c. heavy cream
• 1/4 tbsp. powdered sugar
• 1 tsp. vanilla extract
• chocolate shavings

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Prepare boxed cake mix according to package instructions. Pour about two-thirds of mixture into a 9”-x-13” (ungreased) baking pan. Bake until slightly golden, about 25-30 minutes. Let cool.
3. When the cake is cool, poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Combine pudding mix and milk in a medium bowl and whisk until the mixture just begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours.
4. Make whipped cream: In a large bowl, combine the heavy cream with the sugar and vanilla extract and beat until stiff peaks form. Spread over cake and garnish with chocolate shavings.

Coconut Cream Cup Mini Pies

INGREDIENTS

• 1 16.5 oz. tube refrigerated sugar cookie dough
• 1 pack instant vanilla pudding mix
• 1 can coconut milk, cold
• whipped cream
• 1 c. sweetened shredded coconut, toasted

DIRECTIONS

1. Preheat oven to 350º. Grease a 12-cup muffin tin with cooking spray.
2. Slice the cookie dough into 12 portions. Press each disc of dough into a muffin cup, patting the sides down gently to form a well. Bake for 10-12 minutes, or until the cookies are lightly golden.
3. As soon as they’re out, use a shot glass (sprayed with cooking spray) to gently press down the center of each cookie. Set tray aside to cool for at least 20 minutes. Remove from baking tray to cool completely on wire rack.
4. Meanwhile, make vanilla pudding. In a medium bowl, combine pudding mix and milk and whisk until the mixture just begins to thicken. Spoon pudding into cooled cookie cups. Top with whipped cream and garnish with shredded coconut.

Death by Cocolate Poke Cake

INGREDIENTS

FOR THE CAKE

• Butter, for greasing
• Flour, for pan
• 1 box chocolate cake mix, plus ingredients called for on box
• 1 14-oz. can sweetened condensed milk
• 1 c. semisweet chocolate chips, melted
• Chocolate shavings, for garnish

FOR THE FROSTING

• 1 c. butter, softened
• 2 1/2 c. powdered sugar
• 3/4 c. cocoa powder
• 2 tsp. pure vanilla extract
• pinch of kosher salt
• 1/4 c. heavy cream (plus more if necessary)

DIRECTIONS

1. Preheat oven to 350º and butter and flour a 9"-x-13” pan. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, 26 minutes.
2. Poke cake all over with the bottom of a wooden spoon. In a small bowl, mix together sweetened condensed milk and melted chocolate. Pour mixture into the holes.
3. Make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
4. Spread frosting all over cake with an offset spatula and sprinkle with chocolate shavings.