Looking to get rid of some of that left over Halloween Candy?  Check this recipe out that I tried!  VERY GOOD!  -Jeremy

Butterfinger Squares Recipe

6 Butterfinger bars, standard size. Chop up 3 bars into a bowl, then mix in about 6 cups of toasted rice cereal and set aside.

Melt 3 tablespoons of butter into a saucepan and add 4 cups of miniature marshmallows. Carefully heat on stove top until somewhat melted. Add the chopped bars and cereal mixture, then gently stir it all up.

Pour the results into a 13 in x 9 in baking pan and let it cool until hardened. Crumble the rest of the Butterfinger bars across the top and then cut the pan contents into squares. Serve like fudge squares. Delicious!

Thanks to .homemade-dessert-recipes.com for this one!

2 lbs. hamburger
1 lg. onion, chopped
Chili powder to taste (I use 2 tbsp.)
2 sm. cans of Manwich (reg. or Mexican)

Brown hamburger and drain. Put all ingredients into crock pot. Cook 3-4 hours on low

1/2 cup brown sugar
3/4 cup water
2 Tbsp cocoa
2 1/2 cups brownie mix - half of a 21.5oz pkg
1 egg
1/4 cup peanut butter
1 tablespoon soft butter or margarine
1/4 cup water
1/4 to 1/2 cup milk chocolate chips….if desired…and you should desire them

Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a mixing bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered Crock Pot.  Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes.  Spoon into dessert dishes while warm with ice cream.

Thanks to http://southernfood.about.com for this one!

4 cups cubed cooked chicken breast meat 
2 bag frozen mixed vegetables
2 (10.75 ounce) can condensed cream of potato soup 
2 (10.75 ounce) can condensed cream of chicken soup 
4 cups skim milk

Combine all except milk.  Place in crock pot and cook on LOW for 5 to 6 hrs.  During last hour add milk.

Serve with crumbled crackers on top.

1  1/2 lbs ground beef
1  1/2 tsp Italian seasoning
2 tbsp dry onions
1/2 tsp garlic powder
1 tsp salt
1 4 oz can mushrooms
3 cups tomato juice
2 8 oz cans tomato sauce
1 4 oz pkg spaghetti, broken in pieces

Brown ground beef in skillet. Place in crock pot. Add all remaining ingredients (except dry spaghetti) and stir together. Cook on high 4 to 5 hours. Add dry spaghetti and stir in. Cook on high for 1 hour more. Can be doubled.

Thanks to cooks.com for this one!

1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
3 cans chicken broth
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper, or to taste
1/3 cup all-purpose flour
3 cups sharp Cheddar cheese
1 can light beer at room temperature

Combine celery, carrot, green pepper and onion in slow cooker. Add chicken broth, butter, salt, and pepper. Cover and cook on low for 5 to 6 hours. Strain mixture; puree vegetables in blender and return to pot with broth. Increase to HIGH setting. Dissolve flour in small amount of water; add to broth. Add cheese, 1/2 cup at a time, stirring until blended. Pour in beer. Cover and cook on high 30 minutes, or until cheese is melted and soup is hot.

 Makes 6 to 8 servings

Thanks to southernfood.about.com for this one!

2 cans (15 ounce) pinto beans
3 to 4 medium tomatoes, coarsely chopped
2 pounds coarsely ground chuck
2 medium onions, coarsely chopped
1 large bell pepper, coarsely chopped
2 cloves garlic, crushed
1/2 tsp. cayenne pepper, or to taste
salt and pepper to taste
1 bottle Bloody Mary mix

Place all ingredients into crockpot using 1/2 of the bottle of Bloody Mary mix.
Cover and cook on low about 4 to 6 hours add more Bloody Mary mix to taste

Thanks To http://www.tastycrockpotrecipes.net for this one

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1  0.7 ounce package dry Italian-style salad dressing mix
1 5 pound rump roast

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.  Add to warm rolls.  Enjoy!

2 cups  white onions -diced
1 cup carrots - sliced
1 cup fresh or frozen broccoli -chopped
1 cup celery - diced
2 tablespoons butter
2 cups baking potatoes - peeled and diced
10 ounces frozen corn
4 cups chicken broth
5 cups shrimp - peeled and deveined
1 cup dijon mustard
1 cup parsley - chopped
salt and pepper to taste

In a large saucepan over medium heat, cook onions, carrots and celery in margarine or butter for 3 to 4 minutes or until tender.
Add potatoes, corn and chicken broth heat to a boil
Add ingredients to slow cooker. Cook on Low for 6-8 hours

During the last hour of cooking, add shrimp, mustard and parsley

Thanks to crock-pot.com for this one!