Blue Ribbon Beef Barley Soup

The blue ribbon isn't just in the name of the soup, but I actually won a blue ribbon for his recipe. And yes, it's really that good. :)

Beef Barley Soup (thick)

This is not a thin watery soup, it is a nice thick stick to your ribs kind of soup.

2 lbs beef round steak or 2 lbs beef chuck, diced

2 cups sliced carrots

2 stalks celery, diced

1/2 c. green pepper, diced 

1 large onion, chopped

1 (32 ounce) can tomatoes, cut up (diced) I used my own canned.

1 16 ounce package of mixed vegetables

1 diced potato (optional)

2/3 cup barley

1 Tbls. dried parsley flakes

1 Tbls sugar

32 ounce of beef stock or  5 cups water and 1 Tbls boulion or two cubes

1 teaspoons salt

1/4 teas. pepper

3/4 teaspoon dried basil (optional)

1 cup of water

Directions:

1. In skillet brown beef. You can skip this step and just add the meat raw.

2. Place carrot, celery, green pepper, onion, mixed veggies  in crock pot.

3. Put meat on top.

4. Combine tomatoes, barley, sugar, parsley, bouillon, salt and basil. 

***If using Quick barley add to the last hour instead of now. I don’t reccommend the quick, it gets mushy.

5. Pour over meat.

6. Add water.

7. DO NOT STIR. (this is sooooo hard for me) 

8. Cover and cook on LOW for 8  hours.

Raisinberry bran flake muffins

Raisinberry bran flake Muffins

 

2 c. all-purpose flour

4 tsp. baking powder

1/4 tsp. salt

2 tsp. cinnamon

1/2 c. sugar

3 1/2 c. Raisin bran cereal

1 3/4 c. skim milk

1 egg

3 Tbsp. oil

1 tsp vanilla

2 c. frozen or fresh blueberries

1. Stir together flour, baking powder, salt, cinnamon and sugar. Set aside.

2. Mix Bran Flakes and milk into large mixing bowl, let stand 2 minutes.

3. Add egg and oil and vanilla; beat well. Add flour mixture, stir well. Add blueberries. Spray muffin pan. Makes 12 cups. Bake at 400 degrees about 23 to 25 minutes.

Lasagna Soup

Lasagna soup

Ingredients:

1 lb ground beef

1   onion, chopped

1   green bell pepper, chopped

3   cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1   (32 ounce) box chicken broth (salt free for us)

2   (14.5 ounce) can crushed ordiced tomatoes ( I use my own canned)

1   (15 ounce) can tomato sauce (sodium free)

2 teaspoon Italian seasoning

1/2 teaspoon salt 

2 cup broken lasagna noodles Or bow tie pasta

Top with shredded mozzarella cheese. Optional.

Directions

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. 

Ginger Cookies

White chocolate ginger cookies

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/4 cup packed dark brown sugar

1 1/4 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 teaspoons grated orange peel

1 package (6 oz) white chocolate baking bars, coarsely chopped or white chocolate chips

3/4 cup chopped Pecans

1/3 cup finely chopped crystallized ginger (opptional)

Glaze

1/2 cup powdered sugar

1/8 teaspoon ground cinnamon

3 to 3 1/2 teaspoons orange juice

1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in brown sugar, 1 1/4 teaspoons cinnamon, the ginger, nutmeg and orange peel until well blended. Stir in white chocolate baking bars, pecans and crystallized ginger. On ungreased cookie sheets, drop dough by 1/4 cupfuls 3 inches apart  

2 Bake 13 to 17 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

3 In small bowl, mix powdered sugar, 1/8 teaspoon cinnamon and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled 

Mulled Apple Cider

HOT MULLED APPLE CIDER  

2 qt. (8 c.) apple juice or apple cider

1/2 c. firmly packed brown sugar

6 whole cloves

3 cinnamon sticks, broken into 1" pieces if it can be broken

In large saucepan, combine all ingredients. Heat to boiling; reduce heat and simmer covered, for 20 minutes. Strain to remove spices. Serve warm with a cinnamon stick. 16 (1/2 cup) servings.