Hearty Lasagna Soup

Ingredients:

1 pound ground beef
1 small onion
1 tsp. minced garlic
1/4 tsp. dried parsley flakes
4 Cups Beef Broth
1 Can (14.5 ounces) diced tomatoes
1/4 tsp. Italian seasoning
1 1/2 Cups uncooked mafalda or corkscrew-shaped pasta
1/4 Cup Parmesan cheese

Directions:

Cook the beef, onion, garlic and parsley in a 3 quart saucepan over medium-high heat for 10 minutes, or until it's well browned, stirring often to break up the meat.  Pour off any fat.

Stir the broth, tomatoes and italian seasoning in the saucepan and heat to a boil.

Stir the pasta in the saucepan.  Reduce the heat to medium and cook for 10 minutes or until the pasta is tender.  Stir in the cheese.

Calories:  373

Beef Barley Soup

Beef Barley Soup

Servings: 12

"This delicious soup brimming with tasty and colorful ingredients is so comforting on a crisp autumn day."

INGREDIENTS:

1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup chopped onion 1 tablespoon butter or margarine 4 cups beef broth 4 cups water 2 cups chopped cooked roast beef 1 (14.5 ounce) can diced tomatoes,

undrained 1 cup quick-cooking barley 1 1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 cup frozen peas

DIRECTIONS:

1.	In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.
2.	Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add the peas. Simmer, uncovered, for 5 minutes.

Cinnamon Roll Muffins

Ingredients:
2 Cups flour                             1/3 cup margarine/butter
2 tbl. sugar                                1 cup packed brown sugar
4 tsp. baking powder                 1 tbl. ground cinnamon
1 tsp. salt                                   1/2 cup confectioners sugar
1/4 cup butter                             3 tbl. milk
1 cup cold milk

Directions:
Cream 1/3 cup butter, brown sugar, cinnamon together and set aside.
In large bowl, combine flour sugar, baking powder, and salt.
Cut in 1/4 cup butter until crumbly.
Make a well in center and pour in milk.
Stir to form a soft dough, adding milk if needed.
Turn dough out on lightly floured surface.  Knead 8-10 times.
Roll into rectangle about 1/3 inch think and 12 inches long.
Spread cinnamon mixture over dough.
Roll up like a jelly roll.
Mark out 12 pieces and cut.
Place cut side down in muffin pan.
Bake in 350 degrees for 20-25 min.
Cool on Rack
Mix confectioners sugar, milk to make a thin glaze and drizzle over cinnamon rolls.
YUMMY!

268 cal

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
Ingredients:
Filling
1 (8 ounce) package of cream cheese                                     2 1/2 Cups flour
1 egg                                                                                     2 Cups white sugar
1 tsp. vanilla                                                                           2 tsp. baking powder
3 Tbl. brown sugar                                                                 2 tsp. ground cinnamon
                                                                                             1/2 tsp. salt
Topping:                                                                                2 eggs
4 1/2 Tbl. flour                                                                      1 1/3 cups pumpkin
5 Tbl white sugar                                                                   1/3 vegetable oil
1 tsp. ground cinnamon                                                         2 tsp. vanilla
3 Tbl. buter
3 Tbl. chopped pecans

Directions:
Preheat oven to 350.
Grease muffin pan or line with paper.
To make filling:  beat cream cheese until soft, add egg, vanilla and brown sugar.  Beat until smooth.  set aside.
To make topping: mix flour, sugar, cinnamon and pecans.  Add butter and cut it in with a fork until crumbly. set aside.
For batter:  mix flour, sugar, baking powder, cinnamon and salt.  Make a well in the center of the flour mixture and add eggs, pumpkin, oil and vanilla. beat together until smooth.
Pour batter mixture in muffin tins 1/2 full.  Then add 1 tbl. of the cream cheese mixture in the middle of the batter.
Sprinkle with topping.
Bake in 350 for 20-25 minutes.

Butterscotch Muffins

Butterscotch Muffins
Ingredients:
2 Cups all-purpose flour
1 Cup sugar
1 package (3.4 oz.) instant butterscotch pudding mix
1 package (3.4 oz.) instant vanilla pudding mix
2 tsp. baking powder
1 tsp. salt
1 Cup water
4 eggs
3/4 Cup vegetable oil
1 tsp. vanilla
1 package butterscotch chips
Topping:
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 tsp. ground cinnamon
 Directions:
In a bowl, combine flour, sugar, pudding mixes, baking powder, and salt.
Combine water, eggs oil and vanilla.
Stir into the dry ingredients just until moistened.
Stir in butterscotch chips.
Fill muffin cups 2/3 full
Combine topping ingredients and sprinkle of batter in pan.
Bake at  350 for 15-20 minutes or until a toothpick comes out clean.
Cool for 5 min before taking out of pan
Makes 12 muffins

Bran muffins

Bran muffins
Ingredients:
1 1/2 Cup of wheat bran                                1 Cup flour
1 Cup buttermilk                                            1 tsp baking soda
1/3 Cup vegetable oil or applesauce               1 tsp. baking powder
1 egg                                                             1/2 tsp salt
2/3 Cup brown sugar                                     1/2 Cup of raisins or blueberries
1/2 tsp. vanilla

Directions:
Heat oven to 350.
Grease muffin pan or line with paper.
Mix wheat bran and buttermilk...let stand for 10 min.
Beat together oil, egg, sugar and vanilla and add to buttermilk mixture.
Stir together flour, baking soda, baking powder and salt.
Stir flour mixture and buttermilk mixture until just blended.
 Fold in raisins/blueberries and spoon into pan.
Bake for 15-20 minutes, until golden brown.
enjoy!

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