Wednesday, October 22, 2008

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

Thursday, October 16, 2008

Banana Coconut Muffins

YUM! I got this recipe from my friend Jenn after she raved about them. ( 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?)

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

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.