Magic Muffins

1 1/4 cups all-purpose flour 3/4 cup original Malt-O-Meal hot wheat cereal,dry 1/2 cup sugar 3/4 cup milk 1/4 cup vegetable oil 1 egg 1 tbsp baking powder 1/2 tsp salt 1 tsp vanilla(optional)  Preheat oven to 400 degrees. In a large mixing bowl.combine all ingredients. Stir together until all ingredients are moistened. Pour batter into greased or paper-lined muffin pans, filling cups 3/4 full. Bake 18-20 min. or until center is firm to the touch. YiELD: 12 muffins

Five-Can Chili

1 can (15 oz) chili with beans 1 can(15 oz) mixed vegtables, drained 1 can (11oz) whole kernel corn,drained 1 can(10-3/4oz) condensed tomato soup,undiluted 1 can(10 oz) diced tomatoes and green chilies In a saucepan,combine all ingredients,heat through. YIELD: 6 servings.

Quick Pea Soup

EASY!!!1-1/2 cups frozen peas, thawed 1-1/4 cups milk,divided 1/4 tsp salt 1/8 tsp pepper Place the peas and 1/4 cup of milk in a blender; cover and process until pureed. Pour into a saucepan; add salt if desired,pepper and remaining milk. Cook and stir for 5 min. or until heated through. YIELD: 2 servings

Beefy Ramen Soup

Super Easy!! 1 pound ground beef 1 can (46oz) V8 juice 1 envelope onion soup mix 1 pkg3(oz) beef ramen noodles 1 pkg (16oz) frozen mixed vegetables In a large saucepan,cook beef over med. heat until no longer pink; drain. Stir in the V8 juice,soup mix,contents of noodle seasoning packet and mixed vegetables Bring to a boil. Reduce heat; simmer,uncovered,for 6 min. or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 min. or until noodles are tender. YIELD: 8 servings.

Taco Bean Soup

A favorite of mine!! 2 pounds ground beef 1 medium onion,finely chopped 1 can(28 oz) tomatoes 1 can(15oz) tomato sauce& 1 cup water 1 can (15 oz) pinto beans,rinsed and drained 1 can(15-1/4oz) whole kernal corn,drained 1 envelope taco seasoning mix Shredded cheddar cheese,sliced avacado.chopped tomato and corn chips,optional In a Dutch oven,cook beef and onion over medium heat until meat is no longer pink,drain. Puree the tomatoes in their liquid; add to pan with tomato sauce,water,beans,corn and taco seasoning. Bring to a boil. Reduce heat and and simmer for 5 min.If desired,top each serving with cheese,avacado and tomato, and serve with chips. YIELD: 10 servings(2-1/2 quarts).

Three-a-Charm Shamrock Soup

A St. Patricks Day leftover idea!!  6 celery ribs.chopped 4 medium carrots.sliced 2 cups cubed peeled potatoes  5 cups water 3 cups cubed corned beef  2 cups chopped cooked cabbage  1 tsp dill weed  1 tsp salt 1 tsp seasoned salt  1/2 tsp white pepper   In a large soup kettle,bring the celery,carrots,potatoes, and water to a boil.  Reduce heat; cover and simmer until vegetables are tender,about 20 min.  Stir in the remaining ingredients. Cover and simmer for 15-20 min or until heated through.  YIELD: 10 servings(2- 1/2 quarts).

Peanut Butter N Jelly Bars

Prep 10 min/ Bake 15 min and cooling  1 tube(16-1/2 oz) refrigerated cookie dough 1/2 cup peanut butter chips 1 can(16oz) buttercream frosting 1/4 cup creamy peanut butter 1/4 cup seedless raspberry jam or grape jelly  Let the dough stand at room temp for 5-10 min to soften. Press dough into an ungreased 13-in by 9-in baking dish; sprinkle with peanut butter chips. Bake at 375 degrees for 15-18 min or until lightly browned and edges are firm to the touch. Cool on a wire rack. In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam. YIELD: 2 dozen.