Vanilla Pudding

1/3 cup sugar
2 Tbsp cornstarch
1/8 tsp salt
2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp vanilla

In a medium saucepan combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat until the mixture thickens and boils. Stir constantly. Boil for 1 minute.

In a small bowl stir 1/3 of the hot mixture into the egg yolks. then add the yolk mixture back into the hot mixture; blend well. Cook until it bubbles, stirring constantly. Remove from heat and stir in the butter and vanilla.

Spoon into serving dishes and eat it!!! Wait for it to cool enough that it doesn't burn your mouth, but I love it best warm. You can store it in the refrigerator, but make sure you put seran wrap directly against the top of the pudding or it forms a "skin" on top. I love it most with fresh peaches (YUM). Total comfort food.

Ravioli Lasagna.

So yummy and so easy!

1 package frozen cheese ravioli (I used the Costco brand - about 36 ravioli)
1 (26 1/2 ounce) bottle spaghetti sauce (I used my husband's marinara recipe)
2 1/2 cups mozzarella cheese, shredded

Cook ravioli according to directions. In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking). Put on ravioli, as many as will fit without being"tight". Put on more sauce and then cheese. Repeat until all ravioli is gone. I did three layers with 12 ravioli each. Bake at 375 for 20-30 minutes.

{My little two year old ate a ton of this. So good and other than baking time took me less than 25 minutes.}

pepperoni bread

So easy. Fun to dip. Kids love it.



Pepperoni Bread

1 loaf bread dough, thawed if frozen (I buy a package of frozen dough from Kroger. It has 5 loaves for a couple bucks. And it tastes yummy.)

After dough is thawed, spread on cookie sheet into a rectangle.

Combine:
1 egg
1 tsp parsley
1 tsp basil
1 tsp garlic salt
little bit of water

Brush half of egg mixture onto dough. Put sliced pepperoni down center of dough. Sprinkle with cheese (about 1 cup). Fold dough in thirds, turn over and brush with remaining egg mixture.

Bake at 375 for 25 minutes. Slice and serve with marina sauce as a dip.

cabbage soup

Yeah. I know. It doesn't sound that good. But trust me. It is delicious. So much so that my 8 year old daughter wants to take it to school for lunch. It's that good.

Cabbage Soup

1-2 lbs. ground beef (I use one)

1 onion, chopped

1 green pepper, chopped

2 Tbsp. sugar

2 tsp. salt

1/2 tsp. paprika

1 Tbsp. chili powder

2 c. raw potatoes, chopped

3-4 beef bouillon cubes

1-2 cans diced tomatoes (I use 2)

1 c. raw carrots, chopped

1 small head of cabbage, chopped

Brown ground beef (drain grease, if any). Add everything EXCEPT CABBAGE. Add 1 quart of water. Once soup comes to a boil, simmer over low heat for one hour. Pour in another quart of water and return to a slow boil. Add cabbage and simmer for one hour until cabbage is tender.

Tomato and Beef Soup

Another yummy soup. Even my baby loved this one!

Ingredients:
 3 C beef broth
 2 celery ribs, chopped
 2 carrots, sliced
 1 medium onion, chopped
 2 garlic cloves, minced
 46 oz bottle V-8 juice
 14.5 oz can Italian diced tomatoes, undrained
 6 oz can Italian tomato paste
 2 T sugar
 1 T dried oregano
 1 beef bouillon cube
 1 t pepper
 1/2 t dried basil
 1/4 t garlic powder
 2 C cubed cooked beef
 2 C small pasta shells


Instructions:
1. In large pot, combine the broth, celery, carrots, onion, and garlic; bring to a boil.
2. Reduce heat; cover and simmer 5-7 minutes or until the vegetables are crisp-tender.
3. Stir in the V-8 Juice, tomatoes, tomato paste, seasonings, and beef; bring to a boil.
4. Add pasta and cook for time indicated on package (10-12 minutes).

Ham and Potato Soup

This is an excellent recipe for finishing off lefover ham.

Ingredients:
3 1/2 C potatoes, peeled and diced
1/3 C celery, diced
1/3 C onion, chopped
1 1/2 C ham, chopped
2 C water
2 T chicken bouillon granules
1/2 t salt
1 t pepper
5 T butter
5 T flour
2 C milk


Instructions:
1. Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil.
2. Cook over medium heat until potatoes are ten-der (about 10-15 minutes).
3. Add chicken bouillon, salt, and pepper.
4. In a separate saucepan, melt butter over medium-low heat.
5. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
6. Slowly stir in milk; heat over medium-low heat until thick, 4-5 minutes.
7. Stir the milk mixture into the stockpot, and cook soup until heated through.

Bacon and Cheese Dip

8 oz cream cheese

1 and ½ cups Swiss cheese, grated

3 scallions, diced

½ cup mayo

1 tablespoon djon mustard

5 strips bacon, cooked and crumbled

Mix ingredients together, sprinkle with more swiss cheese on top, if desired. Bake at 400 degrees until bubbly (about 15 minutes). Serve hot with chips or French bread.