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.

Pulled Pork Subs

Prep 15 min/ Cook 5 hours; 1 small onion,finely chopped 1 boneless pork shoulder butt roast (2-1/2 pounds) 1 bottle (18oz) barbeque sauce 1/2 cup water 1/4 cup honey 6 garlic cloves,minced 1 tsp seasoned salt 1 tsp ground ginger 8 submarine buns,split Place onion and roast in a 5-qt slow cooker. In a small bowl, combine the barbeque sauce, water,honey,garlic, seasonef salt and ginger; pour over the meat. Cover and cook on high for 5-6 hours or until the meat is tender Remove meat, cool slightly Shred meat with two forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half. YIELD: 16 servings.

Layered Beef Casserole

Prep 25 min/ Bake 2 hours and standing  6 med potatoes,peeled and thinly sliced 1 can(15-1/4 oz) whole kernel corn, drained 1/2 cup chopped green pepper 1 cup chopped onion 2 cups sliced fresh carrots 1-1/2 pounds lean ground beef (90% lean) 1 can (8 oz) tomato sauce Salt and pepper to taste 1 cup (4 oz) shredded process cheese(Velveeta)  In a greased 13-in by 9-in baking dish, layer the potatoes,corn,green pepper.onion and carrots. Crumble beef over vegtables. Pour tomato sauce over top. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 2 hours or until meat is no longer pink and a meat thermometer reads 160 degrees. Sprinkle with cheese. Let casserole stand for 10 min. Before serving. YIELD 8 servings.

Spiced Ginger Coffee

Prep/Total time 5 min  1/2 cup molasses 1/4 cup packed brown sugar 1 tsp ground ginger 3/4 tsp ground cinnamon Each serving: 1 cup hot brewed coffee Milk,whipped cream and additional ground cinnamon,optional  In a small bowl, combine the molasses,brown sugar, ginger and cinnamon. For each serving, place 2 tsps molasses mixture in a mug. Add 1 cup hot coffee; stir until combined. Serve with milk, whipped cream and cinnamon if desired. Cover and store remaining molasses mixture in the refrigerator for up to 2 weeks. YIELD 15 servings.