Cheeseburger Soup

This soups is so good. All my kids loved it and that's saying a lot considering what picky eaters I have. I adapted it from The recipe critic

1 pound ground beef
1 onion chopped
1 cup diced carrots
1 cup chopped celery
1 teaspoon basil
1 teaspoon parsley
4 tablespoons butter
4 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
16 ounces cubed Velveeta cheese
1 1/2 cups milk
3/4 teaspoons salt
1/2 teaspoon pepper
1/4 cup sour cream

1. Brown the beef in a sauce pan. Drain the grease and set aside.
2. In the same sauce pan, add tablespoon butter, chopped onions, chopped celery, parsley and basil. Saute until tender about 5 minutes. 
3. Add broth, diced Potatoes and beef and bring to a boil. Reduce heat cover and simmer for 10-15 minutes or until tender.
4. In a small skillet melt 3 tablespoons butter and whisk in the flour. Add ti the soup and bring to a boil. cook and stir 2 minutes. Reduce heat to low.
5. Stir in the cubed Velveeta cheese, milk, salt, and pepper, Cook and stir until cheese melts. Remove from heat and blend in sour cream. 

Key Lime Pie

This  recipe is just as easy to make as the Lemon Cream Pie. And just as good too. I found it at Mama loves Food. 

3/4 cup key lime juice
2-14 ounce cans sweetened condensed milk
2 eggs
1-9 inch graham cracker pie crust

1. Combine key lime juice, sweetened condensed milk, and eggs in a bowl with an electric mixer. I also add a little bit of green food coloring to make it look more green like limes.
2. Pour into pie crust and bake in 375 degree oven for 25-30 minutes. 
3. Cool at room temperature and then chill in the fridge for 3 hours.
4. Serve and enjoy with whipped cream on top. 

Home Made Pumpkin Pie Spice

Never run out of Pumpkin Pie spice again. I love this idea so much I tried this recipe out. It is such a money saver and most of the time I have all the spice. I am so glad I stumbled across it at 5dollardinners


1 1/2 tablespoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg

1. Place all ingredients in a small seal able container(I used an old pumpkin pie spice container 1.12 ounce in size) and mix together. Use in any recipe that calls for pumpkin pie spice.
2. Store in a dry place, up to 6 months. 

Cinnamon Spice Applesauce Bread with Honey Butter

I love cinnamon and Applesauce together so when I found this recipe I had to try it out. It does not disappoint. So moist and delicious, Especially smothered in the honey butter. I adapted it from Averie Cooks.


Bread
2 eggs
1 cup applesauce
3/4 cup sugar
1/4 cup brown sugar
1/2 cup melted butter
1/4 cup sour cream
2 teaspoons vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
pinch of salt
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
Honey Butter
1/2 cup really soft butter
1/4 cup honey
pinch of cinnamon

1. Preheat oven to 350. Grease and flour a 9x5 loaf pan. Set aside.
2. Mix together the eggs, applesauce, sugar, brown sugar, sour cream, vanilla in a mixing bowl. Blend in the melted butter. 
3. Add in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder until well blended.
4.  Pour into prepared pan and baked in preheated oven for 60 minutes.
5. Place pan on wire rack and cool while still in the pan for 15 minutes. 
6. Remove from pan and cool completely on rack. 
7. Blend together the butter, honey and pinch of cinnamon. Spread on cooled bread and enjoy. 

Pumpkin Cornmeal Pancakes

These pancakes re so good on a cold fall morning. I love the flavor of the spices and pumpkin. I hope you love them too. I adapted them from Somethingswanky. 


1 1/2 cups flour
1 1/2 cups cornmeal
1/2 teaspoon salt
3 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/4 cup sugar
1 1/2 cups milk
1 1/2 cups pumpkin puree
2 eggs
3 teaspoons vanilla
1 tablespoon molasses
4 tablespoon melted butter

1. In a mixing bowl blend the flour, cornmeal, salt, baking powder, and pumpkin pie spice.
2. In another mixing bowl blend the milk, eggs, pumpkin, sugar, vanilla, and molasses. 
3. Mix in the dry ingredients. Blend in the melted butter. 
4. Preheat a griddle to medium heat. Grease with a little butter. 
5. Pour 1/4 cup at a time for each pancake. Let cook a few minutes on each side. 
6. Serve with maple syrup. 
7. Any leftovers can be frozen for rushed school mornings.(or when you don't feel like making breakfast). 

Cheesy bow tie Ranch Pasta

This is such a good pasta dish. My family loves it. I adapted it from mommyimhungry.
10 ounces uncooked bow tie pasta
2-12 ounce can chicken
2-12 ounce cans evaporated milk
1 package Ranch dressing mix
5 ounces mozzarella cheese shredded
4 ounces cheddar cheese shredded

1. Cook the pasta according to package directions. 
2. Meanwhile open the evaporated milk and pour into a sauce pan. 
3. Whisk in the ranch seasoning mix and pepper. 
4. Let it simmer but not boil for 20 minutes. 
5. Shred the cheddar and mozzarella cheeses. 
6. When the pasta is cooked drain and place in a 9x13 inch baking pan.
7. Add the canned chicken to the pasta and mix in the shredded cheeses. 
8. Pour the ranch sauce over the pasta and cover with tin foil.
9. Bake at 350 for 30 minutes.
10. Serve with a fresh green salad. Enjoy.

Spice Cake

I'm not sure where my mom got this recipe, but it is one of my favorite spice cakes.

1 1/4 cup of flour
1 cup of brown sugar
1 teaspoon of cinnamon
1 teaspoon of all spice
1/4 teaspoon ground nutmeg
1/4 teaspoon of ground ginger
1/4 cup of cornstarch
1 teaspoon of baking soda
1/2 teaspoon of ground cloves
1/2 teaspoon of salt
1 cup of water
1 tablespoon of vinegar
1/3 cup of oil

1. Preheat the oven to 350.
2. Mix together all the dry ingredients in bowl.
3. Add in the vinegar, oil and water.
4. grease a 7x11 inch pan.
5. Pour batter in the pan, and bake for 30 minutes and let it cool to room temperature.
6. Frost with either cream cheese frosting or butter cream frosting. Yum