Cheeseburger Soup (This one's mine, but there are tons of other recipes like it online if you want other options. Feel free to tweak this to suit your tastes! )
1 lb super lean ground beef
3-4 cups water (enough to cover the beef in a pan)
seasonings of preference (I used Mrs. Dash garlic, onion powder, and some montreal steak. Yes, I know that's not "approved" right now, but I can't afford to throw out all my spices, so I just used a little.)
Cook the ground beef and seasonings in the water until meat is no longer pink (It took mine about 15-20 minutes, but it was also still not completely thawed when I started.). This makes broth, too, by the way!!
In the meantime, cube 4-5 medium potatoes and place in the bottom of the crockpot with a little water to cover the bottom and turn on high while the meat is cooking in the skillet.
Dump ground beef and broth into the crockpot over the potatoes, stir slightly, and cook on high for an hour. Turn heat down and cook the rest of the day (or leave on high for faster cooking).
30 minutes or so before eating, add 2 cups cold milk mixed with 1 TBSP corn starch to soup and stir thoroughly. Add approximately 8 oz sharp cheddar cheese and stir well. Cover again and cook until cheese is melted and soup has thickened (about 20-30 minutes).
I really wanted to add some other veggies to this, but my hubby can't do veggies, so I didn't. It was still hearty and comforting on this freezing cold rainy day! I served it with grilled cheese on homemade bread. Yum!
Verdict = yummy but either needed more cheese or less liquid, because the cheese flavor got lost in it. Also, needed a little more seasoning, because the potatoes absorbed most of the flavor.
Broccoli Cheese Bites - both kiddos liked these, and so did I! I used gluten free bread crumbs and did 1/2 and 1/2 cheddar and mozzarella cheese. Next time I will use a little less bread crumbs (maybe 3/4 cup) and more cheddar/less mozzarella. Also, I forgot the salt and pepper, so I just added those when we ate them.
Yeast Cinnamon Rolls (You can also make these plain yeast rolls) I have used this basic recipe from a lady at church for a long time, but I have gradually tweaked it to make it "mine."
1. Dissolve 3 tsp yeast in 1/2 cup warm water and set aside to foam.
2. Mix 1/2 stick melted butter and 1 TBSP flax (or up to 1 stick melted butter) with another 1/2 cup warm water.
3. Add 1 egg, 1/3 cup honey (or sugar), and 1 tsp salt
4. Combine butter mixture with yeast mixture and mix well.
5. Gradually add about 3 cups sifted white whole wheat flour. Dough will be somewhat sticky because it will get stiffer in the fridge. Mix by hand or with a mixer/dough hook. Refrigerate overnight or for a few days. (ALTERNATE METHOD: Add a little extra flour...maybe 1/4 cup...so not so sticky, cover with a towel, and place in warm place to rise instead of refrigerating overnight. leave until doubled, probably 1 hour or so).
6. The next day (or after risen in warm place), knead slightly by hand and then roll out into a long rectangle.
7. Brush with melted butter and then sprinkle with equal amounts white and brown sugar and as much cinnamon as you want...you have to play with this to get what you want. Also, if you are out of brown sugar, it is not necessary. You can also add raisins and nuts, but I don't.
8. Roll up and slice as you like (I get about 12 thick or 16 medium thickness rolls) and place in greased 9 X 13 pan.
9. Let rise until doubled. Bake at 350 degrees about 20-25 min.
10. Glaze with a mixture of powdered sugar and milk to desired icing consistency.
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