Carrot Soup

By Amanda Campbell

I got this from the Food Network and I love it and make it a lot. It is cheap and easy to make and I usually get lots of Garlic bread to eat with it!!! Yummmy!!


Ingredients
1 tablespoon olive oil
3/4 pound carrots, roughly chopped
1 medium onion, roughly chopped
1 clove garlic, smashed
2 teaspoons dried oregano or Italian seasoning
1 3/4 cups chicken or vegetable stock
1 1/2 cups water (I take out the water and use all chicken stock and it usually needs more that what is called for)
Salt and freshly ground black pepper
2 tablespoons light sour cream, divided

Directions
In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.


Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.

Jane's Coleslaw

This was Jane's recipe that I got from bunko, I have it typed up at work because I brought it to a pot luck and had lots of people ask me for the recipe. I like it with blueberries and/or grapes best. I modified it and put suggestions with recipe. You may already have it but here you go.


Coleslaw

In a large bowl put in...

1 pkg. of coleslaw mix (broccoli works too)
¼ cup seeds or nuts
(sunflower, walnuts, pecans, almonds, pumpkin, any kind wanted)
¼ to ½ cup craisins
½ to 1 cup of fruit, mix & match
(blueberries, apples, mandarin oranges, pineapple, grapes, any kind wanted)

Mix together the following…

1/2 cup mayo
1 1/2 tbsp. sugar (can use Splenda)
½ to 1 tbsp. milk

Let set for a few minutes for sugar to blend.
Add mayo mixture to salad.
Chill. Eat. Enjoy

Optional chicken (rotisserie is best)

Hamburger Gravy

By Amanda Campbell

This is to put over mashed potatoes. It is very good. Sorry no measurements but it is easy. If you need help call me.

Hamburger
Flour
S&P
Milk

Brown your Hamburger when it is done, add enough flour to coat the Hamburger and the pan a little you want it nice and coated well. Then fry for about a min until the floury taste is gone, then add your milk. Add enough that all is covered about half way up the frying pan or so. Then add salt and pepper. Whisk right away and don't stop until it is done. As soon as it comes to a boil that is when it will thicken up. You have to get it to boil. When it is done just pour over your mashed potatoes.

Sausage Gravy

By Amanda Campbell

This is for Biscuits or hash browns and gravy. It is very good. Sorry no measurements but it is easy. If you need help call me.

Sausage
Flour
S&P
Milk

Brown your sausage when it is done, add enough flour to coat the sausage and the pan a little you want it nice and coated well. Then fry for about a min until the floury taste is gone, then add your milk. Add enough that all is covered about half way up the frying pan or so. Then add salt and pepper. Whisk right away and don't stop until it is done. As soon as it comes to a boil that is when it will thicken up. You have to get it to boil. When it is done just pour over your biscuits.

Banana Bread

By Amanda Campbell

I got this from All Recipe.com it was great!!!

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1 TB Cinnamon

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2.In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, cinnamon and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3.Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Nutritional Information
Amount Per Serving Calories: 229 | Total Fat: 8.8g | Cholesterol: 56mg

Sweetened Corn Puffs

By Amanda Campbell

This was a recipe from Gretchen Koonz my friend that had a great 4th of July party and Shelly and I fell in love with this stuff.

2 Bags of Corn Puffs (in blue bags)
1/2 lb. or one stick of butter
1 c. Sugar
1/4 C. H2O
2 TBL Karo Syrup

Bring to a boil and pour over the corn puffs stir.