Beef Dumpling Soup

Makes 5-6 Servings

1 lb. beef stewing meat, cubed
1 envelope dry onion soup mix
6 cups hot water
2 carrots, peeled and shredded
1 celery rib, finely chopped
1 tomato, peeled and chopped
1 cup buttermilk biscuit mix
1 Tbsp. finely chopped parsley
6 Tbsp. milk

1. Place meat in slow cooker. Sprinkle with onion soup mix. Pour water over meat.
2. Add carrots, tomato, and celery.
3. Cover. Cook on Low 4-6 hours, or until meat is tender.
4. Combine biscuit mix and parsley. Stir in milk with fork until moistened. Drop dumplings by teaspoonfuls into pot.
5. Cover. Cook on High 30 minutes.

*Fix-It and Forget-It cookbook

Bandito Chili Dogs

Makes 10 Servings

1 lb. hot dogs
2 15-oz. cans chili, with or without beans
10 3/4 oz. can condensed cheddar cheese soup
4-oz. can chopped green chillies
10 hot dog buns
1 medium onion, chopped
1-2 cups corn chips, coarsely crushed
1 cup shredded cheddar cheese

1. Place hot dogs in slow cooker
2. Compine chili, soup, and green chilies. Pour over hot dogs.
3. Cover. Cook on Low 3-3 1/2 hours.
4. Serve hot dogs in buns. Top with chili mixture, onion, corn chips, and cheese.

*Another recipe from Fix-It and Forget-It cookbook

All Day Pot Roast

Makes 5 servings

1 1/2 lb. boneless eye of beef round roast, round rump roast, or chuck roast
4 medium potatoes, quartered
16 oz pkg. peeled baby carrots
10 3/4 oz can golden mushroom soup
1/2 tsp dried tarragor or basil, crushed

1. In a large nonstick skillet, brown meat on all sides
2. Place potatoes and carrots in slow cooker. Place browned meat on top of vegetables.
3. In a small bowl, mix together soup and tarragon or basil. Pour over meat and vegetables.
4. Cover and cook on Low 10-12 hours, or on High 5-6 hours, until meat and vegetables are tender but not dry.

*For Christmas, I got the most amazing gift: Fix-It and Forget-It Big Cookbook, 1400 Best Slow Cooker Recipes compiled by Phyllis Pellman Good. This recipe (and several other slow cooker recipes I post) all come from this book. Ask for it for the next holiday. It's amazing.

Chocolate Pudding Cake

This is a new twist using Shirley J, on an old recipe that my mom used to make. I have very fond memories of "Chocolate Pudding Cake". Sorry I forgot to take pictures before we gobbled it up.
Somehow it makes a yummy chocolate pudding on the bottom of the cake.

Pre heat oven to 350 degrees. Mix 3 cups Shirley J Muffin mix, 1/4 cup cocoa, 1 tsp. vanilla and 1 1/2 cup water. Mix well. Spread batter in the bottom of a 9 inch square ungreased pan. Combine 3/4 cup brown sugar and 1/4 cup cocoa in a small bowl. Sprinkle over top of cake batter. Gently pour 1 1/2 cup bliling water over top of mixtures. Do not stir. Bake for 35-40 minutes. Serve with ice cream or whipping cream.

Hungry-Girl

I'm sure there are others out there like me who are trying to be healthy and lose weight. This website is my of my favorites right now. I have her cookbook too. She tries to make healthier versions of typically high calorie meals and treats. Its has been a great help for me and given me lots of good ideas so I thought I would share. Hope you all find it interesting!!

www.hungry-girl.com

sour-cream-pumpkin-crumb-cake

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
3 cups pumpkin puree
1 egg (lightly beaten)
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/3 cup butter (melted)
2 teaspoons cinnamon
1 cup chopped nuts

Directions:
1. Mix the flours, baking powder and soda in a bowl.
2. Cream the butter and sugar in another bowl.
3. Mix the vanilla extract and eggs into the butter and sugar.
4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
5. Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
6. Mix the flour, rolled oats, cinnamon and butter until they for crumbs.
7. Mix the nuts into the streusel.
8. Pour half of the batter into a greased baking dish.
9. Sprinkle on half of the streusel.
10. Pour the pumpkin mixture on next.
11. Pour the remaining batter on top.
12. Sprinkle on the remaining streusel.
13. Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 1 hour.

Pumpkin Cake

This is the easiest, most delicious cake- we love, love, love it!!

1 yellow cake mix
1 15 oz. can pumpkin
2 eggs
1 cup water
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg

Bake at 350 for about 30 minutes. We serve it with whip cream. It is supposed to be better if you let it sit for a day or two before eating it, however, I can't be sure of that because we have never made it that long before eating it. Hope you enjoy!