Home for the Holidays: Pasta e Fagioli Soup & Cookies and Cream Brownie Cheesecake Bars with Patricia Wolf

Baking, decorating, family…all the things that fill the holidays with joy. Join our Entangled authors as they share a little something special from their home during the holidays.

One of my favorite things to do during the Christmas season is bake. I also love to make soups and stews—it’s the perfect time of the year to add a little sweet to a warm meal.

I have been in love with Italian chili since I tried Olive Garden’s Pasta e Fagioli Soup. I had to find a recipe so I could make it at home and have it taste just as yummy. I did! And the best part is that the soup cooks in a crockpot. Here’s what you’ll need:


2 cans diced tomatoes

2 cans tomato sauce

1 can Dark Red Kidney Beans

1 can Great Northern Beans

Celery – 5 individual stalks sliced

Small bag of Matchstick Carrots

48 ounce bottle of V8 Juice – Use ½ – ¾ of the bottle (depending on how hearty you’d like the soup)

1 tablespoon Basil

1 tablespoon Oregano

1 pound of lean ground beef

1 teaspoon of salt

1 teaspoon of pepper

1 box of Ditalini pasta


Brown ground beef and add all ingredients into crockpot. Turn crockpot on low for 6-8 hours or high or 4-5 hours. Cook the desired amount of pasta just before serving.


Now for the sweet treat after the warm meal, try these yummy Cookies and Cream Brownie Cheesecake Bars – They’re amazing. This was a recipe I stumbled across in hopes of finding something my young daughter and I could do together. Baking is such a wonderful way to spend time together. This recipe was easy to follow and a ton of fun for both of us. Plus it’s yummalicious!


1 box brownie mix

24 ounces of cream cheese – softened

¾ cup sugar

2 eggs – beaten

1 tablespoon vanilla extract

36 Oreo cookies


  • Preheat oven 325 degrees and grease 9 x 13 baking pan.
  • Prepare brownie mix as instructed on packaging.
  • In separate bowl, mix together softened cream cheese and sugar until there are no lumps.
  • Add egg and vanilla – blend well.
  • Pour brownie batter in baking pan evenly.
  • Place 24 Oreo’s in a single layer on top of brown batter. Fill in edges with broken cookies.
  • Pour cream cheesecake batter over cookies and spread evenly.
  • Crush remaining cookies and sprinkle on top of cheesecake batter.
  • Bake 45 minutes or until center is slightly jiggly.
  • Cook and chill for 2 hours.
  • Enjoy!

Merry Christmas and Happy Eating!

While that’s baking check out Christmas With a Bite by Patricia Wolf

Amazon | B&N | iBooks | Kobo

About Author

Leave a Reply

Your email address will not be published.