Cowboy Soup

Ingredients:

1 pound ground beef

1 large can whole tomatoes

1 (15oz) can tomato sauce

1 can corn (do not drain)
1 medium zucchini, chopped 

1 (16oz) package elbow noodles

Water

Method:

In a large skillet cook the ground beef over medium high heat until brown and crumbly. Drain. Meanwhile add tomatoes, tomato sauce, corn including the liquid and chopped zucchini to a crock-pot. Add browned ground beef. Let cook on high for a few hours. About 30 minutes before serving add the elbow noodles. You may need to add water if there isn’t enough liquid to cook the pasta. Enjoy!

Hawaiian Haystacks

Ingredients:

White rice

Cream of chicken soup

Milk

Chow Mein noodles

Cooked chicken

Chopped celery

Chopped bell peppers

Chopped mushrooms

Chopped tomatoes

Peas

Mandarin oranges

Pineapple chunks

Shredded carrots

Method:

Cook rice according to package direction. Meanwhile prepare all your toppings. In a saucepan heat the cream of chicken with milk (use the same amount of milk as soup, fill however many cans you use up with milk) over medium heat, stirring occasionally. Serve buffet style letting everyone create their own master pieces. Enjoy!

Tip: These are our favorite toppings. Use your favorites, it’s always fun to be creative and try new things with a meal like this!

Banana Bread Brownies

Ingredients:

1 ½ cups sugar

1 cup sour cream

½ cup butter, softened

2 eggs

3-4 ripe bananas (depending on size)

2 teaspoons vanilla

2 cups flour

1 teaspoon baking soda

¾ teaspoon salt

½ cup chopped pecans (optional)

½ cup milk chocolate chips (optional)

Brown Butter Frosting

½ cup butter

4 cups powdered sugar

2 teaspoons vanilla

3-4 tablespoons milk

                                                                

Method:

Preheat oven to 375 degrees. Grease a jelly roll (15x10) pan. In a large bowl (I use my Kitchen-Aid) beat together the sugar, sour cream, butter, and eggs until smooth and creamy. In a small bowl mash the bananas with a fork, add the vanilla and stir. Add the banana mixture to the sugar mixture. Mix well. Add the flour, baking soda, and salt, stir until just combined. Fold in pecans and chocolate chips. Pour and evenly spread into the pan. Bake for 20-25 minutes or until golden brown. Right after your remove the brownies from the oven make the frosting. In a large saucepan heat butter over medium heat until boiling, stir constantly until the butter just starts to brown. Immediately remove from heat, butter goes from browned to burned very quickly. Add powdered sugar, and vanilla, stir. Add in milk starting with 2 tablespoons and mix, add 1 tablespoon at a time after that until desired consistency is reached. You want it thicker than a glaze but thinner than normal frosting. Spread over the warm brownies. Enjoy!

Beef Stroganoff

Ingredients:

1 (16oz) package egg noodles

1 pound ground beef

1 package fresh mushrooms, sliced

1 container sour cream

Onion powder

Paprika

Salt

Pepper

Method:

Cook egg noodles according to package directions. Drain, and return to pot. Meanwhile, cook the ground beef in a skillet over medium high heat until browned and crumbly. Add in the mushrooms and cook until tender. Season meat mixture with a sprinkle of onion powder, paprika, salt and pepper. Add in sour cream, mix well and heat through. Add mixture to cooked egg noodles. Stir to combine. Enjoy!

Cheddar Cheese Soup

Ingredients:

1 cup chopped carrots

2 cups chopped broccoli

1 cup chicken stock

¼ cup chopped onion

¼ cup butter

¼ cup flour

¼ teaspoon black pepper

2 cups milk

2 cups shredded sharp cheddar cheese

Method:

In a small sauce pan over medium high heat, combine the carrots, broccoli, and chicken stock. Bring to a boil, cover and reduce heat. Simmer for 5 minutes. Remove from heat and set aside. In a large saucepan cook onion in butter over medium high heat until onion is translucent. Stir in flour and pepper. Cook for 1 minute. Slowly whisk in the milk and whisk until smooth. Bring to a boil, stirring constantly so it doesn’t burn. Stir in the cheese until melted. Add in the reserved veggies and stock. Heat through and serve in bread bowls. Top with extra cheese and sprinkle with paprika. Enjoy! 

Bread Bowls