Peanut Butter Rice Krispie Squares

Ingredients

7 cups mini marshmallows

7 Tablespoons butter, divided

1/2 cup peanut butter

7 cups plain Rice Krispie cereal

24 Reese's Peanut Butter Cups, unwrapped

1 1/2 cups chocolate chips

 

Instructions

1. Melt 4 Tablespoons butter over low heat in a saucepan. Add the marshmallows and stir until completely melted. Stir in the peanut butter.

2. Pour the cereal into the marshmallow mixture and stir until completely combined. Press half the cereal mixture into a buttered 9x13 pan. Place the 24 peanut butter cups over the top of the rice krispies in the pan. Spoon the rest of the rice krispies over the top and press down. Let cool completely. Place the chocolate chips and remaining 3 Tablespoons of butter in a microwave safe bowl. Heat for 1 minute. Stir until creamy. You can heat it an additional 10-15 extra seconds, if needed. Spread over the top of the rice krispie treats. Let set. Cut into 24 squares. Store in a sealed container on the counter.

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Olive Garden Pasta Fagioli Soup in a Crock Pot

 

Ingredients

2 lbs ground beef

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 (28 ounce) cans diced tomatoes, undrained

1 (16 ounce) cans red kidney beans, drained

1 (16 ounce) cans white kidney beans, drained

3 (10 ounce) cans beef stock

3 teaspoons oregano

2 teaspoons pepper

5 teaspoons parsley

1 teaspoon Tabasco sauce (optional)

1 (20 ounce) jars spaghetti sauce

8 ounces pasta

 

Directions

Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. During last 30 min on high or 1 hour on low, add pasta.

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