July 22, 2013

Crockpot Olive Garden Pasta Soup

Not only is this recipe awesome, but it makes a lot of soup.
2 dinners and 2 lunches for our family of four to be exact.
So if you don't want all that soup, then simply cut the recipe in half. Go make this! Seriously. The come back and tell me how good it was.

1 1/2 lbs ground beef
2 cups dehydrated carrots or 2 large carrots, chopped
1 onion, chopped
2 stalks of celery, chopped
{4} 14 oz cans diced tomatoes {do not drain}
{1} 16 oz can red kidney beans, drained
{1} 16 oz can white navy beans, drained
{2} 32 oz cartons of beef stock
1 teaspoon dried oregano
2 teaspoons pepper
1 tablespoon dried parsley
1 24 oz jar spaghetti sauce
8 ounces small pasta {I used mini bow tie}

Directions Brown the beef in a skillet, drain fat, and transfer to a large crock pot.
Place all the ingredients {except the pasta}
in the crock pot and turn it on {High 5 hours, Low 8 hours}.
30 minutes before serving, stir in the pasta place the lid back on the crock pot.
Once pasta is done cooking, ladle in to bowls and serve.

Banana Split Cake

1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 (20 ounce) can crushed pineapple, drained (save juice)
5 medium bananas
2 cups cold milk
2 packages (4 serving size) Jell-O vanilla instant pudding
1 (8 ounce) carton Cool Whip
1 cup chopped pecans

Mix crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 13x9 inch pan. Freeze 10 minutes.

Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until fluffy. Spread carefully over crust; top with pineapple. Slice the bananas into the reserved pineapple juice (this will keep them from turning brown), drain, and arrange over pineapple.

Pour milk in a medium bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes, or until thickened. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours or overnight. Makes 24 servings. Serve each piece with a drizzle of chocolate syrup and topped with a cherry.