Mint Brownie Pie

This is so good. Wish the picture was better. The picture is from the first time I made it, then I made it again tonight for a church dinner and it turned out even better, but no picture. It was a hit at the dinner!

Make 1 boxed or homemade brownie mix according to directions. Pour about half of the batter into the bottom of a greased spring-form pan (this is if your recipe makes a 9x13 pan, if your recipe only makes an 8x8 then pour it all in.) Use the rest of the batter for a pan of 8x8 brownies.

Bake the brownies until done. Let cool completely in the pan.

Filling:

8 oz Cream Cheese

3/4 cup sugar

1/2 tsp mint extract

green food coloring

8 oz tub of Cool Whip

Cream together the cream cheese and sugar, add mint extract and food coloring. Fold gently into cool whip. Pour into spring-form pan on top of cooled baked brownie. Either drizzle the top with melted chocolate or better yet, just sprinkle chocolate chips on top. Let set up in fridge or stick it in the freezer for several minutes to firm up, just don't let it freeze.

Take off the side of pan, slice into pie wedges and enjoy!!!

Chicken Noodle Soup

I am a huge soup person. I love making and eating soup, all different kinds, I feel like I'm just doing something good for my family and for my body. This is not a new recipe, instead it is one of my all time favorites. I make it all the time, the ultimate comfort food for me - and so healthy and low calorie. It usually will feed our family of 4 for two dinners, and then feed me lunch one other day - I lOVE it!

My mom passed the original recipe onto me several years ago when I was in college and I've turned it into my own streamlined version.

Ingredients:

2 large boneless skinless chicken breasts

3 or 4 large carrots sliced

4 stalks of celery diced

1 large onion chopped

2 or 3 cloves of garlic minced

6 cups water

3 tsp chicken bouillon

2 cans low sodium chicken broth (I prefer Swanson's - no MSG)

Egg noodles (I usually use about 1/3 to 1/2 package and I always go with "No Yolk" brand extra wide)

Bring water to boil, add bouillon. Simmer chicken in bouillon water for at least an hour, until chicken is cooked and soft. Remove cooked chicken and add all the vegetables and canned broth to water. Bring to boil, then reduce heat and simmer until vegetables are soft - about 20 minutes. While vegetables are cooking - chop chicken into bite size pieces. After vegies are soft add egg noodles and chicken and cook 10 minutes longer.

Totally easy and really yummy - love it!!