Butterfinger pie with my helpers.

Friday, my little helpers came over to help me make Butterfinger Pie for Easter.

Don't you love all of our monogrammed aprons??? This is the easiest pie to make EVER!! Here's the recipe:

1-12oz container whip cream

1-block cream cheese

6-butterfinger candy bars

1-graham cracker crust

Crush the butterfingers and combine the first 3 ingredients. Put in the pie crust and put in the fridge. BAM! That's it! DELISH!

Here is our finished pie!

The most important part.....licking the bowl! They were SO excited about this!!!

Chicken Enchilada Soup

Ok so I know I have been MIA, but I had to share this recipe I found on pinterest. This is not the original recipe, as I have made it my own, but it is DELICIOUS!!! Not to mention it is SUPER easy!!! Hope you guys enjoy. Updates on our life coming soon.

Chicken Enchilada Soup

1 can Rotel tomatoes

1 small can whole kernel corn

1/2 cup chopped red bell pepper

1/2 cup chopped onion

1 can enchilada sauce

1 can cream of chicken soup


1 1/2 cups milk


2 chicken breasts

Ground red pepper to taste

In crock pot place, Rotel tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in crock pot. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with cheese and serve with tortilla chips.