Peachy Banana Smoothie

• 2 bananas, frozen, peeled and chopped
• 1 cup fresh or canned peach slices
• 1 6-ounce carton nonfat vanilla yogurt
• 1 dash nutmeg

Place all ingredigients in blender.
Blend until smooth.

Hamburger Soup

A hearty soup recipe, that's a family favorite.

 

• 2 pounds ground beef
• 1 onion, peeled and diced
• 1/2 cup celery, sliced
• 1 6-ounce can tomato paste
• 2 cups beef stock
• 4 cups water, more to desired consistency
• 1 15-ounce can diced tomatoes
• 1 15-ounce can whole kernel corn, drained
• 1 15-ounce can English peas, drained
• 1/2 head cabbage shredded
• 1 cup carrots, sliced
• 1 cup potatoes, peeled and cut into small cubes
• salt and pepper to taste
• 1/4 pound spaghetti pasta

 

Brown ground beef and onion in a large pot. Drain if needed.
Add celery and tomato paste.
Cook 10 minutes, scrapping bottom of pan as tomato paste browns.
Add stock, water, tomatoes, corn, peas, cabbage and carrots.
Season with salt to taste.
Bring to a boil, reduce heat and simmer 30 minutes.
Add potatoes cook 15 minutes.
Add spaghetti cook 10 minutes.
Add salt and pepper to taste.

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Peanut Butter Cookies

Classic peanut butter cookies are easy to make with ingredients you probably already have on hand.

 

 

 

• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup peanut butter
• 1/2 cup shortening
• 1/2 firmly packed brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 egg

Sift together flour, baking soda, baking powder and salt.
Cream together peanut butter, shortening and sugar.
Mix in egg and vanilla.
Add dry ingredients. Do not over-mix.
Roll dough into 1 inch balls.
Place on cookie sheet and flatten with fork tines dipped in water.
Leave tine marks on surface of cookies.
Bake in pre-heated 375 degrees oven 8 to 10 minutes.
Cool slightly before removing from pan.
Cool on rack.

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Praline Cake

• 1 box butter pecan cake mix
• 1 tub coconut pecan frosting
• 4 eggs                                                                                             
• 1/2 cup vegetable oil
• 1 cup water
• 1/2 cup chopped pecans

Pre-heat oven to 350 degrees.
Grease and flour a 12-cup bundt pan.
Mix all ingredients together.
Beat on low speed 30 seconds.
Beat on medium speed 2 minutes.
Pour into prepared pan.
Bake in pre-heated oven 40 to 45 minutes, or until a toothpick inserted in center comes out clean.
Cool 10 minutes before removing from pan.

Tip:  Serve plain or top with a simply confectioners' sugar glaze.
http://mississippisupper.blogspot.com/2014/12/confectioners-sugar-glaze.html

                           
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Confectioners' Sugar Glaze

1 1/4 cups confectioners' sugar
1/4 cup milk
1 tablespoon butter
1/2 teaspoon vanilla extract

Mix sugar, milk and butter together in a saucepot.
Bring to a boil over medium heat.
Remove from heat.
Stir in vanilla extract.
Slowly pour over cake.

Impossible Egg Custard

• 4 eggs
• 1 cup sugar
• 1/2 cup self-rising flour
• 2 cups milk
• 4 tablespoons butter, melted
• 1 teaspoon vanilla
• 1/4 teaspoon ground nutmeg

Beat eggs, sugar and flour together.
Add milk and mix well.
Add melted butter, vanilla and nutmeg.
Pour into a greased deep-dish pie pan.
Bake in pre-heated 350-degree oven for 50 minutes.

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Brownies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/3 cup vegetable oil
• 1/2 cup boiling water
• 2 cups sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

In a large bowl, stir together the cocoa and baking soda.

Add 1/3 cup vegetable oil and boiling water.
Mix until well blended and thickened.

Stir in the sugar, eggs, and remaining 1/3 cup oil.

Add flour, vanilla and salt.
Mix until all of the flour is absorbed.

Spread evenly into 9X13-inch greased and floured baking pan.

Bake in preheated 350-degree oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool before cutting into squares.

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