Hamburger Soup

Brown 1 1/2 lbs ground beef with 1 1/2 tsp minced garlic.  Drain and set aside.

Cook the following vegetables until almost tender:

2 large potatoes, peeled & diced

4 medium carrots, peeled & diced

28 oz plum tomatoes

1-46 oz bottle tomato juice

2 large onions, diced

4 stalks celery, sliced

1 green pepper, chopped

2 zucchini, sliced and quartered

Add:

Ground beef

1 can dark red kidney beans, drained

1 can cannellini beans, drained

1 can whole kernel corn, drained

1 tsp sugar

1 1/2 tsp salt

1 bay leaf

1 tsp oregano

pepper to taste

7 beef bouillon cubes

2 cups water

Tabasco to taste

Simmer until blended.

          

Four Bean Soup

Brown 1 lb hamburger.  Add 1 diced onion and 1 diced green pepper.  Sauté until onion is clear.

Add 1 tsp minced garlic and 2 tsp chili powder

Stir and let season while you open the following cans:

2 large cans pork & beans

2 cans pinto beans (drained)                   

1 can dark red kidney beans (drained) 

1 can garbanzo beans (drained) 

1 large can tomatoes

1 cup brown sugar

1/2 cup molasses

1 small can chopped green chilies

Add to the hamburger mix.  Bring to a boil, then let simmer.

Chinese Noodle Casserole

This is a recipe that my mom made all the time when I was growing up.  We used to have it often when my children were little, but forgot all about it until today.  The tradition lives on...

Chinese Noodle Casserole

1 cup diced celery
1 cup chopped onion
1 cup water
1 cup cashew nuts
1 can crunchy Chow Mein Noodles
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can tuna or chicken
Grated cheese
Crushed potato chips

Boil celery and onions in 1 cup water for 10 minutes.
Combine all ingredients in casserole dish and top with grated cheese and crushed potato chips.
Bake at 350 for 30 minutes.
Yummy served with Jello.  :)

Sorry, I forgot to take pics before we dug in!

*If you want to make it go farther without doubling the recipe, add 1 more can of soup and almost a full bag of noodles instead of a can.

💗Mom

Banana Crunch Muffins

Not only is this cereal fabulous plain, with milk, and in yogurt, but it's also one of the main ingredients in these amazing muffins! Mmmmm...

 

 

 

Banana Crunch Muffins

 

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 medium ripe bananas, mashed, about 1 cup

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1 cup cereal* (slightly crushed)

2 Tbls butter, melted

1 Tbls brown sugar

 

Preheat oven to 350.  Grease bottoms of 12 muffin cups or line with paper liners.

Beat bananas, sugar, egg and melted butter in medium bowl.  Add dry ingredients and mix until just moistened.  Divide between muffin cups.

Combine 1 cup cereal, 2 Tbls melted butter and 1 Tbls brown sugar.  Sprinkle over top of muffins before baking.

Bake 20-22 minutes or until toothpick inserted in center comes out clean.  Cool in pan 5 minutes; remove to wire rack.



*Cereal available at Target

Peanut Butter Bars

If you're old like me you'll have fond memories of school lunch in the days where the lunch ladies came to the school before the sun came up and fixed us fabulous, home-cooked food!  One of my all time favorite treats was Peanut Butter Bars.  I had the recipe years ago, but unfortunately misplaced it.  Lucky for me I have a niece who made them for a family get together a couple of weeks ago and so we're back in business!  I have no pictures because today's batch is gone, so I'll try to remember to get some next time I make them! (Which will be soon!)

Lunch Lady Peanut Butter Bars

Cream together--
1 cup butter
2/3 cup smooth peanut butter

 Add--
1 cup sugar
1 cup brown sugar

Add--
2 eggs
1 tsp vanilla

Add--
2 cups flour
2 cups "old fashioned" oats
1 tsp soda
1/2 tsp salt

Spread mixture into well greased large jelly roll pan. 
Bake @ 350 for 15-18 minutes until golden brown.

While bars are warm from the oven, place small spoonfuls of smooth peanut butter on and let them get soft and melty.  Gently spread to make thin layer of peanut butter.

Cool for awhile before topping with chocolate fudge frosting.

Chocolate Fudge Frosting

1 cup evaporated milk
1/2 cup butter
3 cups sugar

Cook in medium saucepan stirring constantly until mixture comes to a boil.  Boil for 3 minutes while continuing to stir. Remove from heat and add...

40 large marshmallows
12 oz pkg chocolate chip (can be milk chocolate, semi-sweet, or mixed.  Whatever you want.)
1 tsp vanilla

Stir until well blended.  Pour over cooled bars starting in corner and going back and forth until covered.. You will have frosting left over.  :)

Let set for a few hours, even overnight, before cutting.  Cut into bars the size you desire.

No need to refrigerate leftover frosting or cover these yummy treats. 

💗Annette

Strawberry Freezer Jam

This recipe is beyond easy and so tasty! A family favorite!

3 cups crushed strawberries
5 cups sugar
1 package Pectin (check date)
1 cup water

Wash and core the berries. Mash them either by hand or pulse in blender or food processor. Put berries in GLASS BOWL.  Add sugar, stir, and let sit 30 minutes. Boil Pectin and water for 1 minute while stirring.   Add to strawberries and sugar and stir for 2-3 minutes. Cover with plastic wrap when cool and let sit for 24-48 hours, until jelled. Fold gently and put in containers for freezing.  I usually use glass jars but I'm going to try quart size Ziplock freezer bags this time.  Perfect for waffles, pancakes, rolls, toast...

3 pounds berries = 2 batches

💗Kristee Roach

Partridge Family Chex Mix

6 cups Corn Chex
6 cups Rice Chex
6 cups Cheerios
2 cups Cheez-it Crackers
1 cup peanuts
1 cup stick pretzels
2 cubes butter
4 Tbls. Worcestershire
3 tsp. seasoned salt
1 1/2 tsp garlic powder
1 tsp onion powder

Measure cereals, crackers, pretzels, and peanuts into large roaster pan and stir.  Melt butter then add seasonings and whisk.  Pour over top of cereal mixture while stirring to coat.
Bake at 250 for one hour, stirring every 15 minutes.
Cool slightly then dig in!