Mississippi Mud Cake

Mississippi Mud Cake

Stephanie Heppler

1 ½ c flour

2 sticks melted butter

2 c sugar

½ c cocoa

4 eggs

Mix all ingredients together and bake in 9X13 pan at 350 degrees for 30 mins.

Spread one jar of marshmallow cream over hot cake.

Mix:

1/3 c cocoa

1 stick butter

1/3 c milk

1 tsp vanilla

1 box powdered sugar

Spread frosting over marshmallow cream.

Cool and Enjoy!!!

Sunshine Bean Soup

Sunshine Bean Soup

By Whitney Warr

4-6 cans of any type of beans (I prefer pinto, kidney, & white beans)

1 lbs Ground Beef

Large onion, chopped

1 garlic clove, minced

1/3 C packed brown sugar

1/2 to 1 Tbsp mustard

3/4 C Catsup

1 tsp ground cumin (optional)

4-5 Tbsp white vinegar

Brown beef, onions, and garlic together. Drain and place in crock pot. Add beans, draining most of the liquid, but leaving enough to keep it moist. Add all remaining ingredients and a little water or beef broth if desired for consistency. Cook in crock for at least 3-4 hours on low heat

Taco Soup (from the Friend Magazine)

Taco in a Bowl
by Adrienne Varner
(Click here for the recipe from the friend)

1 pound (454 g) ground beef, turkey, or chicken

1 cup chopped onion

2 tablespoons taco seasoning

2 tablespoons ranch-style powder dressing mix

1 15-ounce (425-g) can chicken broth

1 15-ounce (425-g) can water (use the empty chicken-broth can)

2 15-ounce (425-g) cans red kidney beans, including juice

1 15-ounce (425-g) can diced tomatoes, drained

1 15-ounce (425-g) can corn, drained

1 15-ounce (425-g) can green beans, drained

taco chips

grated cheese

1. Cook the ground meat and onion in a skillet until completely cooked.

2. Put the ground meat mixture into a large pot. Stir in the taco and dressing seasonings. Add all the remaining ingredients and mix well.

3. Bring the soup to a boil. Put the lid on the pot and cook on low temperature for a half hour.

4. Serve with taco chips and grated cheese on top.

Cheese Soup

Cheese Soup

From KaySea Wadley

Cook in 2 cups boiling water:

2 Cups chopped potatoes

½ Cup sliced carrots

½ Cup chopped celery

¼ Cup chopped onion

1 tsp salt

Dash of pepper

Make white sauce:

¼ Cup margarine

½ Cup flour

2 Cups milk

When it starts to thicken add 8 oz. cheese whiz. Stir until smooth. Add sauce to undrained vegetables and simmer.

Taco Soup

Taco Soup

Melissa Summers

1 lb ground beef

1 can kidney beans (undrained)

1 can corn (undrained)

1 large can tomato sauce

1 small can diced tomatoes

1 cup water

1 pkg taco seasoning

Cook ground beef and mix with all the other ingredients in large pot. Let simmer 10-15 minutes or until hot.

Serve with any of these options: shredded cheese, sour cream, tortilla chips, olives or anything that sounds good.

Cheese Soup

Cheese Soup

By April Leeper •6 cups Water

•4 cubes Chicken Bouillon
•2-½ cups Potatoes
•1 cup Celery
•1 cup Onion
•20 ounces, weight Frozen Vegetables (Carrots, Cauliflower, And Broccoli Mix)
•2 cans (10.75 Oz. Can) Cream Of Chicken Soup
•1 pound Velveeta Cheese

Preparation Instructions
1. Boil water, bouillon cubes, diced potatoes, chopped celery, and chopped white onions for 20 minutes in a large pan.
2. Add frozen veggies and boil for 10 more minutes.
3. Add soup, and cubed cheese. Cook until cheese is melted.
4. Serve with French bread or in sourdough bread bowls

Broccoli Cheese Potato Soup

Broccoli Cheese Soup

Rachael Randall

1 cup onion, diced

1 cup celery, diced

2 Tablespoons butter

3 ½ cups water

3 bouillon cubes (chicken flavor)

5 potatoes, diced

4 carrots, diced

½ head broccoli, diced

2 cans cream of chicken soup

1 pound Velveeta Cheese

Sauté onion and celery with the butter in a pot. Add water, bouillon cubes, potatoes, carrots and broccoli. Cover and bring to a boil. Cook for 20 minutes. Add cream of chicken soup and Velveeta. Heat through and serve. You can also serve in bread bowls. (You can also use frozen or canned potatoes to make it easier)

Cheese Bread

Cheese Bread
by Kaysea Wadley

5 cups hot water
2/3 C oil
2/3 C honey
1 T salt
6 cups wheat flour
2 T yeast
5 C white flour

Mix everything in a large bowl except the white flour. Add as much as you can of the white flour and then knead in the rest. Turn out onto a floured surface and separate it into 5-6 rolls. Knead and roll out each roll and sprinkle with cheddar cheese (however much you like). Roll up and tuck in the ends and put into sprayed loave pans. Heat oven to 250 degrees then turn off when you put the loaves in. Let them rise till the right height and then turn the oven back on to 350 degrees and cook for 30 minutes.