Vegetable Soup

According to my sweet husband, this is the best vegetable soup he has ever had. Awww...
And talk about easy!!

1 lb. lean ground beef or turkey (browned and drained)
1 jar Ragu Traditional spaghetti sauce (Any brand of spaghetti sauce would probably work but Ragu has a sweet flavor which is perfect for vegetable soup)
1 bag frozen vegetables for soup
1 cup chicken broth (1 can)
1 can Rotel tomatoes (Original flavor added the perfect amount of spice for us)
A couple of dashes of onion powder (we don't eat onions so I use this as a substitute)
Lots of dashes of salt
Ritz crackers (vegetable soup isn't vegetable soup without Ritz crackers)

Throw ingredients in crock pot for several hours or on stove for a shorter amount of time. It's ready when the veggies are tender.

- Compliments of my wonderful mother

Banana Coconut Muffins

YUM! I got this recipe from my friend Jenn after she raved about them. (www.madewithlovebyjenn.blogspot.com) This was my first attempt at making muffins from scratch and I was amazed at how easy it was!

Servings: Makes 8 (For some reason I ended up with 15. Who knows?)

Ingredients:
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Directions:
Put oven rack in middle position and preheat oven to 375 degrees. Line muffin cups with liners. (I used my silicone muffin pan and just sprayed on a little Pam) Whisk together flour, baking powder, and salt in bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in large bowl until combined well, then fold in flour mixture until flour is just moistened.
Divide batter into 8 muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffind to a rack and cool slightly.