Saturday, December 20, 2008

Tomato Macaroni Soup

Dustin and I love Juniper Take Out's version of this, it tastes almost identical to their recipe. I searched forever online to find something similar, i found it on RECIPE4LIVING.COM but I had to revise a few things and might confuse you a little bit. This is an INDUSTRIAL amount, it makes 2 great big pots. I freeze half of it usually or sometimes that will be our dinner for a while! Its so delicious! I hope you love it as much as we do!

Combine in 1 pot;
1 LB Browned Hamburger Meat (I use extra lean & drain it really good).
1 Small Onion Diced
1/2 Cup Green Onion Diced
1 Large Celery Stalk Chopped
1 Large Carrot, Grated
1 TSP 'Deverles' Salt Seasoning
2 Rounded TBS Brown Sugar
1.5 TBS Worcestershire Sauce
Small Elbow Macaroni, I add different amounts every time I make it. The first time I made this I forgot that pasta triples in size... yes I am a genius. So use what you think, around 1/4 of the medium sized bag of pasta is average of what I use...
2 QUARTS Tomato Juice
1/2 QUART Water

Add salt & pepper to taste, bring to boil and leave on medium heat stirring frequently until pasta & celery cook all the way through. I love this soup re-heated, the flavors always blend better after a day or so!

A great companion to this recipe... SCONES!


My sister in law Melissa has this simple recipe, tried it... loved it.

1 cube margarine
1 cube butter
1 cup brown sugar
1 cup sugar
1 cup light corn syrup
1 cup Eagle Brand Milk

Microwave margarine and butter until melted. Add remaining ingredients. Cook in microwave 15 minutes, stirring 4 times (at 12, 9, 6, and 3 minutes remaining). I test the caramels when there is about 2 minutes remaining, run a small spoonfull under cold water and see if it is hard enough, if not cook remaining 2 minutes. Every microwave cooks different, so just keep an eye on them.

Good tip: I use a very large microwavable glass dish, because they do boil, and if your glass dish isn't large enough you will have a big mess. I use the Pampered Chef glass measuring dish, that is 8 cups. That works really well.

Enjoy! Merry Christmas!

Friday, December 19, 2008

rice crispie cookies

1 cup sugar
1 cup light karo syrup
boil in large pan until sugar is dissolved
1 1/2 cups pnut butter
stir until smooth
add 4 cups rice crispies
stir until coated
drop on wax paper

Monday, December 8, 2008

Mother Goose Popcorn

This is my very favorite popcorn recipe, my Momma would put red food coloring to make the popcorn a bright pink! Aw, a whole bowl doesn't last long with me :)

3 TBS Water
1 TBS Butter
1 CUP Sugar
3 Quarts Popcorn

Boil to softball stage, about 1 minute. Add coloring and flavoring if desired. Pour over popcorn and toss til coated... Enjoy!