Chicken Noodle Soup

2 chicken breasts
4 cups water
4 cups chicken broth (I used the Kitchen Essentials Chicken Broth)
1 tsp seasoned salt
1/4 tsp pepper (I used a little bit more)
small onion, chopped
2-3 carrots, chopped
2 stalks celery, chopped
1/4 cup parsley
1 tsp dried marjoram
1 bay leaf
1-2 pkgs egg noodles

Place all ingredients except noodles in the crock pot. Cover and cook on low 5-6 hours. Remove chicken and bay leaf from pot. Shred chicken and return to broth. Add the noodles. Cook another hour on low (1/2 hour on high).

Smith Family Taco Salad

1 can kidney beans, drained
1 pound beef or turkey browned with taco seasoning (per pkg instructions)
Lettuce
Tomato
Sliced avocado
Shredded cheese
Taco sauce
Tortilla chips
Ranch dressing

Brown meat. That is the only thing you have to cook. On plate, put lettuce, add beef, kidney beans and top with your favorite taco toppings. Top with ranch dressing.

White Chili

1 pound chicken, diced
3 cans white beans, drained
1 can chicken broth
1 small can diced chilies
garlic
onion powder
pepper
1 small tub sour cream

Add chicken, beans, broth, chilies, garlic onion powder and pepper to crock pot. Cook for 4 hours on high or 6 hours low. Add sour cream right before serving. We added shredded cheese and tortilla chips.

Chocolate Icing

This is seriously the best stuff on Earth. I don't care what Snapple says:

3 TBS butter
1 cup semi-sweet chocolate chips
2 TBS light corn syrup

In a small saucepan combine all ingredients. Stir constantly until smooth. Let boil for 1 minute. Spread over cake, cupcakes or brownies.