This is one of my family’s favorite soups. Even my meat-loving hubby and picky preteen enjoy it. Shocker!
Here is the recipe below:
1 can red kidney or black beans 1 onion, finely chopped
1 garlic clove or 1 Tbsp minced garlic
2 potatoes, chopped
2 carrots, chopped
1 cup peas
1 can diced tomatoes (do not drain)
2 celery stalks, chopped (if you do not have this, that is okay)
1 can tomato soup + one can of water (if you need more water, add 1/2 cup at a time until veggies are submerged)
1 bay leaf
2 tsp basil
1/2 to 1 tsp black pepper, depending on taste
* I omit salt when cooking or baking because it is healthier.
I place this all in my crock-pot and cook on low for about 6 hrs.
This is absolutely my hubby’s favorite cake and is often requested by him. It is also quite delicious.
1 box yellow cake mix (can be generic)
1 C or 8 oz sour cream
1/3 C vegetable oil
1/4 C water
1/4 C sugar
2 Tbsp brown sugar
1 Tbsp ground cinnamon
1 C nuts finely chopped (optional–I do not use because my husband cannot have nuts)
1 C confectioner’s sugar (powdered sugar)
1-2 Tbsp milk
Mix the ingredients together. Pour half of cake mixture into greased (make sure it is thickly coated) bundt pan. sprinkle streusel filling around the batter (that is in the bundt) and then take a butter knife and zig-zag around the bundt. Next, pour the remaining cake mixture on top. Bake in 325 degree oven for 30-45 minutes or until toothpick inserted in center comes out clean. Oven degrees and times may vary. Once the cake is done, immediately turn the bundt over onto a plate. I found the cake slides out easier if the pan is still hot. Once cool, you may ice the cake by drizzling the icing over the cake. Cut and enjoy!
Tsp = teaspoon
Tbsp = tablespoon
C = Cup