Butterfingers

Yes - that's right - homemade butterfingers!

• 16oz bag of candy corn
• 16oz jar of creamy peanut butter
• 12oz bag of milk chocolate chips (or more if you want to coat the entire bar)

1. Melt the candy corn in the microwave...do 1 minute intervals at 50% power so it doesn't burn
2. Mix melted candy corn with peanut butter...warning: it looks disgusting
3. Pour onto a pan that you've lined with parchment paper (I did waxed paper and sprayed it with Pam)
4. Let it harden (a few hours or overnight)
5. Top or coat with melted chocolate chips

Ravioli Bake

• 1 pkg frozen cheese ravioli
• 1 jar spaghetti sauce
• 1 can diced tomatoes
• 2 cups shredded mozz
• 1 lb ground beef
• garlic powder

1. Preheat oven to 450-degrees
2. Brown ground beef
3. Add in diced tomatoes, spaghetti sauce and garlic powder (to taste)
4. Layer sauce, ravioli and shredded cheese
5. Cover and bake 30-40 mins

Chicken & Wild Rice Soup

• 10 cups water
• 2 pkgs (4.3 oz) long grain and wild rice mix
• 2 envelopes chk soup mix, minus the noodles
• 3 celery stalks, chopped
• 3 carrots, chopped
• 1 large onion, chopped
• 2 cans cream of chk soup
• shredded chk (we used a rotisserie chicken)

1. Mix all but the rice in and cook on low for 2-3 hours (or longer).
2. Add the rice mix about 45 minutes prior to serving.

Went back to calculate points plus...with 8 servings this comes out to 3-4pts per serving.

Sarah's Cheesey Taters

• 2 cups half-n-half (or milk)
• 24 oz potatoes o'brien, thawed
• 24 oz shredded hashbrowns, thawed
• 1.5 sticks butter
• 2/3 lb velveeta

1. melt butter, velveeta and milk on stove in large pot
2. salt & pepper to taste
3. stir in hashbrowns
4. pour into greased cake pan
5. bake for 1 hour at 350-degrees

Hashbrowns usually come in larger sizes so pay attention to the amount you're using.

French Dips

• 2 Tbsp butter
• 1 shallot (or small onion), diced
• 1 Tbsp flour
• 2 cans beef consomme
• 1.5 lbs deli sliced roast beef
• 4-6 slices of swiss or provolone cheese
• steak seasoning
• 4-6 hoagie buns

1. melt butter in skillet, add shallot/onion ans saute for 2 minutes
2. add flour to butter, cook 1 more minute
3. whisk in consomme, simmer over low heat (I sometimes thicken with corn starch)
4. pile meat loosely across work surface or cutting board and season with grill seasoning
5. then place meat in buns topped with cheese slice
6. bake 5-10 mins at 400-degrees
7. serve sandwiches with au jus