This is my oldest daughter’s most requested birthday “cake”. It really isn’t a cake, more of a bar cookie.

Gooey Butter Bars

• 1 box of butter cake mix
• 3 eggs
• 2 sticks butter
• 8 oz package of cream cheese, softened
• 1 pound powdered sugar

Preheat oven to 350 degrees. Grease a 9x13x2 inch cake pan and set aside

In a large mixing bowl, add cake mix, 1 egg and 1 stick of butter that has been melted. Cream together well and press into the bottom of the cake pan. This will be a very stiff batter.

Mix the softened cream cheese, remaining 2 eggs, powdered sugar and remaining 1 stick of butter that has been melted together in a large mixing bowl (I use the same bowl for both steps). Mix until fluffy. Pour over the batter in the cake pan.

Bake for 40-50 minutes without opening the oven door. When done, the cake will appear very fluffy.

After the cake cools, sprinkle it with a dusting of powdered sugar.

My mother makes the best vegetable soup ever. I’ve never made it myself, because whenever mom would make some, she’d bring half of it over to my house for me to eat. My husband was never a fan of vegetable soup, in fact there are incriminating photos of him as a 4 year old, pouting in front of a bowl of veggie soup……his mother says he stayed at that spot till bedtime because he wasn’t permitted to leave the table until he ate it! However, now that he is grown, he will eat his vegetables…including this delicious vegetable beef soup.

I’ve copied this word for word from my mother. It is another no-recipe recipe.

Homemade Vegetable Beef Soup

“Here is how I make vegetable soup:

“I buy a small (2-3 pound or more) chuck roast or English roast and rinse it and put it into a heavy pot, add water to cover and then boil it until it is done and is falling apart. Maybe a couple of hours…don’t know for sure how long this takes.

“Then I put it into the refrigerator overnight so that it will get cold and I can skim off the fat. If your refrigerator is full, you could put the meat in one container and the broth in another. This makes it easy to skim off the fat from the broth. I usually cool it overnight. You may want to use some of this meat for sandwiches. You don’t need it all for the soup…just chop us some of it for the soup. I depends on how much soup you want to make.

“Then I dice up some potatoes, carrots, onions, and celery and add that to the chopped meat and broth. The amount of vegetables, again, depends on how much you want to make. I usually have about equal amounts of carrots and potatoes and a little less of the onion and celery. You can add other vegetables but I only use these.

In this picture is one onion chopped, 3 carrots chopped, 2 celery stalks chopped and 2 potatoes diced as well as a 3 lb. English Roast cooked and chopped.

“Add water to the broth so that the vegetables are ‘swimming’ around a little. Let this cook until vegetables are tender. Then add a can of diced tomatoes and a small can of tomato puree (the thick paste). Do not add the puree until the vegetables are done because the puree will make the soup boil over. Simmer for a while until flavors are blended. The puree will thicken things up a bit so don’t have the burner set too high.

“Of course you need to add salt and pepper if desired. I also use about 2 teaspoons of sugar to counterbalance the acid of the tomatoes. You won’t taste the sugar.

“This soup will taste better the second and third day if it lasts that long.

“This recipe is one that you just use your judgment on as to the amount of vegetables and meat you use. It turns out good no matter what the proportions are. I usually make a large pot of it whenever I make it. I think the secret to this soup is using “Hunt’s Tomato Puree”.

I have used other brands but they are not as tasty.”

CHINESE ROAST PORK BUNS

1/4 cup firmly packed brown sugar
1/4 cup ketchup
2 tbsp. soy sauce
2 tbsp. hoisin sauce
1 tbsp. water
1 garlic clove, minced
1 1/2 lbs.  pork loin roast
SAUCE
1 tbsp. cornstarch
1 tbsp. water
1 tbsp. peanut or vegetable oil
1/2 cup chopped onion
1/2 cup chopped water chestnuts
1 tbsp. soy sauce
1 tbsp. hoisin sauce
3 tbsp. brown sugar
1/2 cup chicken broth
1 can  Pillsbury Grands refrigerated biscuits — (17.3 ounces)(not butter flavor)
GLAZE
1 tsp. sugar
1 tsp. water
1 egg white

Heat oven to 375º. Line broiler pan with foil.

In blender or food processor, combine 1/4 cup brown sugar, ketchup, 2 tbsp.  soy sauce, 2 tbsp. hoisin sauce, 1 tbsp. water, and garlic; blend until smooth.  Generously brush pork roast, reserving remaining basting sauce.  Place pork roasts on foil-lined broiler pan. Bake for 30 minutes. Remove pork from oven. Brush roast with remaining basting sauce. Bake an additional 10 to 20 minutes or until tender.  Remove from oven; cool. Finely chop. Set aside.  (As you can see I didn’t use the foil….BIG mistake. That pan took forever to clean up!)

In small bowl, combine cornstarch and 1 tbsp. water; blend well. Heat oil in wok or large skillet over high heat. Add onion and water chestnuts; cook and stir 2  to 3 minutes or until onion begins to brown. Add 1 tbsp. soy sauce, 1 tbsp. hoisin sauce and 3 tbsp. brown sugar; stir to coat. Add chicken broth.  Stir in  cornstarch mixture; cook and stir until mixture begins to thicken. Remove from heat; stir in pork.

Separate dough into 8 biscuits. On lightly floured surface, press or roll each biscuit into 5-inch circles. Place about 1/3 cup pork mixture in center of  each  biscuit.

Gathering up edges, twist and pinch to seal. Place, seam side down, on ungreased baking sheet.

In small bowl, beat glaze ingredients until well blended;  brush over buns.

Bake at 375º for 14 to 18 minutes or until golden brown. Yield: 8 buns.

These are absolutely delicious!  Very filling when paired with a stir fry or fried rice.

First, brown a pound of ground beef (or turkey) and a small onion in a pan.

Here is all you’ll need to add to that meat:

Just let the pot simmer for a little while so all the flavors can marry. The beans (and it must be THAT brand of beans) are seasoned exactly right for us…not too spicy hot, but loads of flavor.

And if you want to add even more deliciousness (and calories!), top it with a dollop of sour cream and some shredded cheddar cheese.

Yummmm!

This site has got the ability to help you develop a menuplan and grocery list to go with it. I’m still learning how to use it, but it looks customizable. And best of all, I can use it on my Droid! That thrills the cook and the geek in me.

Check it out!

Chicken with Lima Beans
Serves: 4

1  frying chicken, cut up
salt
pepper
1 tablespoon oil
2 large  potatoes, cubed
10  ounces  frozen lima beans, thawed
1 cup chicken broth
1/4 teaspoon thyme

Season chicken with salt and pepper. Heat oil and butter in large skillet. Fry chicken on both sides until brown. Add to crockpot with remaining ingredients. Cover and cook on low for 4 to 6 hours.

Pizza Burgers
Serves: 4

1 pound ground beef
4 tablespoons dry Italian-style bread crumbs
1/3 cup finely chopped onion
1/8 teaspoon black pepper
1/4 cup marinara sauce
cooking spray
4 slices Provolone cheese

In large bowl, combine ground beef, bread crumbs, onion, black pepper, & marinara sauce; blend well , being careful to not overwork the meat or else it becomes tough. Divide meat evenly to form into 4 patties. Arrange patties in a large skillet lightly coated with cooking spray over medium-high heat; brown patties for 4 to 5 minutes per side or until they reach desired level of doneness. Place 1 piece of cheese on each patty and continue to cook for 1 minute or until cheese melts.

Serve on buns with lettuce and tomato, if you desire. I often eat this bunless with cottage cheese and a green salad.