Meatball Soup

A warming, filling soup...perfect for a chilly day. Thank you to Linda at Just Simply Linda

  

Pre packaged meatballs or make your own

1 can of Tomatoes

1 can of Corn

1 can of Green Beans

Peas

1 small onion diced

4 regular sized potatoes diced

2 big tablespoons of Better than Bouillon

Salt, Pepper

Dash of Hot Sauce

Red Pepper Flakes

• Fill a a large pan with water and add all the ingredients 
• Cook for about 45 minutes-or hour
• Serve over hot cooked noodles and rolls

Mexican Chocolate Crinkles

I love these crispy chocolate cookies with just a hint of cinnamon. Thank you Mari at My Little Corner of the World

3/4 cup Crisco
1 cup sugar
1 egg
1/4 cup light corn syrup
2 squares unsweetened chocolate, melted
1 3/4 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup sugar (to roll cookies in)

• Preheat oven to 350 degrees.
• Cream shortening, sugar and egg. 
• Add syrup and melted chocolate. 
• Add flour, soda, salt and cinnamon to make a stiff dough. 
• Shape dough into walnut size balls and roll in sugar. 
• Bake on ungreased cookie sheet for 15 minutes.

Pumpkin Cornbread

Not much pumpkin taste but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg. Thank you Real Mom Kitchen

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

• Preheat oven to 400°F. 
• Grease 10-inch glass pie pan or 9-inch square baking pan.
• Sift flours, baking powder, salt and spices in a large mixing bowl. 
• Whisk in cornmeal.
• In separate bowl, beat eggs lightly. 
• Whisk in pumpkin, brown sugar, oil and molasses.
• Make a well in the dry mixture. 
• Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix.  
• Pour batter into prepared pan. 
• Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Cream Cheese Crescent Bars

A nice easy recipe...which has only 4 ingredients. Delicious too. Thank you Mari at My Little Corner of the World



2 cans crescent rolls (I use the recipe variation, without the perforations)

2 (8 oz) pkg cream cheese, softened

2/3 cup sugar

1 cup chocolate chips

 

• Spread a pkg of crescent rolls in 9x13 pan, and press into corners.
• Mix cream cheese and sugar; spread over crescents in pan.
• Sprinkle chocolate chips over cream cheese.
• Place remaining crescents between 2 sheets of wax paper and roll to fit pan.
• Place over chocolate chips.
• Sprinkle sugar over top for a nice finish.
• Bake at 350 for 20-25 minutes or until lightly browned



Savory Bacon & Cheddar Muffins

Bacon and cheddar cheese in a warm fluffy muffin would be just as welcome at the breakfast table with eggs and coffee...as they would at the dinner table with chili or soup. thank you The Cozy Little Kitchen



1 1/2 c. all purpose flour

1/2 c. corn meal (I happened to have yellow self rising corn meal mix and it was good.)

1 Tbsp. baking powder

1/4 tsp. cayenne pepper

1/4 tsp. salt

2 1/2 c. shredded cheddar cheese, divided (I only had Colby jack so that's what I used this time.)

6-8 bacon slices, cooked crisp and chopped

1 egg, beaten

1 c. milk (I always use skim.)

1/4 c. butter, melted

 

• Preheat oven to 425 F.
• Combine dry ingredients into a large bowl. 
• Stir in 2 c. cheese and bacon; set side. 
• Blend egg, milk, and butter in a medium bowl and stir it in the flour mixture until just incorporated. 
• Fill greased muffin cups 3/4 full with batter. 
• Sprinkle on remaining cheese. 
• Bake for 12-15 minutes. 
• Let cool about 5 before removing from pan

 

 

Pumpkin Brownies

Another lovely pumpkin recipe. Thank you Colletta's Kitchen Sink



1- 15 oz. can pureed pumpkin

1 cup applesauce

2 egg whites

1 cup brown sugar

2 teaspoons cinnamon

1 teaspoon ginger

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1- 10 oz bag chocolate chips (or cinnamon chips)

1 cup chopped walnuts

 

• In a large bowl, thoroughly combine pumpkin, applesauce, egg whites and brown sugar
• In a small bowl combine flour, spices, baking soda and salt.
• Stir flour mixture into the pumpkin mixture. 
• Mix well.
• Stir chocolate (cinnamon) chips and walnuts into batter
• Pour batter into a greased 13X9 pan 
• Bake at 350 degrees for 35 minutes or until an inserted toothpick comes out clean.

 

 

Creamy Potato and Celery Soup

This is a non-dairy soup that is low in calories and fat. It's simple to make and extremely delicious. Enjoy with crusty bread rolls, if desired.



1 bunch celery, diced
3 large potatoes, diced
1 onion, diced
1/2 teaspoon celery salt (or sea salt)
1.5 litres chicken stock
1 tablespoon oil

• Heat the oil in a large frying pan.
• Saute onion and potato for 3 minutes or until the onion has turned translucent.
• Pour in chicken stock and bring to the boil.
• Once boiling, add celery.
• Bring back the boil and lower the heat.
• Add celery salt.
• Let simmer for 30 minutes.
• Puree the soup with a hand blender, liquidiser or food processor until smooth