Liz’s Beef Vegetable Soup

I made this tonight without a recipe.  Seriously, the best I have ever made.   Perfect dinner for the snowy, cold day we had.

Makes about 8 hearty servings.


  • 1-1 1/2 pounds beef chunks
  • 6-7 beef marrow bones
  • 1 bag frozen peas and carrots
  • 1 bag frozen corn
  • 1 can petite diced tomatoes
  • 1 T Better Than Bouillion, beef
  • 1 pound small shells or ditalini pasta
  • black pepper
  • sweet basil


Chop beef chunks into small 1″ pieces.  Place beef chunks and beef marrow bones in a soup pot.  Add the 2 bags of frozen vegetables and the can of tomatoes.  Drop the Better Than Bouillion on top then add warm water to cover the contents well.  Add pepper and basil to taste.

Place the pot on the stove and bring to a boil on medium-low heat, stirring occasionally.  It is important not to boil quickly to allow the beef to cook and the bones to release marrow.  This takes about half an hour.  Once soup begins boiling, add the pasta and boil on medium for 5 minutes.  Reduce heat to low and allow to simmer for another  10-15 minutes.

Serve with chunky bread (French or Italian).

Peanut Butter Banana Brownies

  • 2 ripe bananas
  • 1 cup sugar
  • ½ cup unsalted butter, melted, plus 1 tablespoon
  • 1 teaspoon vanilla extract
  • ¾ cup  flour
  • ¼ cup cocoa powder, plus 1 tablespoon
  • ⅛ teaspoon salt
  • ½ cup creamy peanut butter


  1. Preheat oven to 350°F.
  2. In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup of butter, and vanilla, and whisk until combined.
  3. Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
  4. Use the remaining 1 tablespoon of butter to grease a 9×9-inch  baking tray. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
  5. Pour batter into prepared baking dish.
  6. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
  7. Bake for 25-30 minutes.
  8. Allow brownies to cool completely before cutting.

Garlic Broccoli


  • 3 tbs of Extra Virgin Olive Oil (EVOO)
  • 3 cups broccoli, chopped
  • 3 cloves of garlic, diced
  • 1/2 cup of water
  • salt and pepper to taste
  • 2 tbs of soy sauce (for extra flavor)
  • 1 tsp sesame oil (for extra flavor)


Saute garlic in pan with olive oil at medium heat until you begin to smell the garlic aroma. Add broccoli to the pan with a half cup of water. Bring to a boil then simmer 2 minutes (with lid on). Add salt and pepper to taste. Add soy sauce and sesame oil.

Melanie’s Apple Spice Cake

From my friend, Melanie.  She calls it Snow Day Cake (She is a teacher too!)


  • 1 1/3 oil
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. bourbon vanilla
  • 1 ½ tsp. cinnamon
  • 2 tbsp. molasses
  • 2 tbsp. honey
  • ¼ tsp. cardamom (fresh)
  • ½ tsp nutmeg (fresh)
  • ½ tsp. ginger (fresh)
  • 3 cups flour
  • 1 tsp. baking soda
  • 6 apples, peeled and chopped


Preheat the oven to 350. Grease 2 – 8″ cake pans. Mix the oil and sugar until combined. Add the eggs. Stir to combine. Add all of the dry ingredients and mix to combine. Carefully stir in the apples. Pour into the prepared pans. Bake 35 minutes.

Caramel Brown Sugar Pound Cake


  • 1 ½ cups butter softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 8oz bag toffee chips
  • 1 cup pecans, chopped

Carmel Drizzle

  • 1 – 14 oz can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter
  • ½ teaspoon vanilla extract


Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In a medium bowl combine flour, baking powder, and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee bits and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover the cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.\

Directions for Caramel Drizzle

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.


Egg Bread (Bread Machine)


  • 1/2 cup milk
  • 1 large egg
  • 1 tablespoon butter OR margarine, cut up
  • 3/4 teaspoon salt
  • 2 cups bread flour
  • 1 tablespoon sugar
  • 1 ½ tsp bread machine yeast
  • 1 tsp finely shredded lemon or orange peel


Add all ingredients to bread machine pan. 2. Choose basic bread cycle with medium crust setting.

Garlic Steak and Potato Foil Packs


  • ½ pounds top sirloin steak, trimmed of fat and cut into 2½ inch pieces (see note)
  • 1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size, see note)
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • fresh thyme or parsley for topping (optional)


1. In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.

2. Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).

3. Garnish with fresh thyme or parsley and serve immediately.


Be sure to cut your steak into pieces that are at least 2×2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.

**For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.

Bundt Cake Breakfast


  • 1 cup diced ham
  • 2 c tater tots, frozen
  • 1 dozen eggs, whisked
  • 1 can (8) Pillsbury Grands biscuits, diced up (raw)
  • 2 c. grated cheese
  • 1/4 c milk


Mix together. Put in greased bundt pan. Bake on 400 degrees for 45 minutes. When done, flip onto platter and cut and serve.


Alfredo Beef Casserole


  • 1 bag egg noodles
  • 1 1/2 pound ground beef
  • 1/2 teaspoon garlic powder
  • 1 jar Alfredo sauce
  • 1 jar pimentos
  • salt and pepper


1. Preheat oven to 350 degrees F. Prepare pasta according to package directions.

2. While pasta is cooking, heat a skillet to medium-high heat. Brown ground beef. Add salt and garlic powder. Drain and set aside.

3. Drain pasta and place in bottom of 9×13-inch baking dish. Layer ground beef on top of pasta.

4. Empty contents of Alfredo sauce into a mixing bowl. Fold in pimentos

5. Pour sauce mixture into baking dish and gently mix together until pasta and beef are thoroughly coated with sauce.

6. Bake, covered, for 30 minutes.

Banana Cake with Hot Fudge Buttercream


For the Cake

  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups flour
  • 1/2 cup buttermilk
  • 1 1/2 cups mashed ripe bananas (3)

For the Butter Cream

  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 6 Tablespoons hot fudge sundae topping, warmed
  • 4 cups powdered sugar
  • 1-2 Tablespoons milk


For the Cake

In a large mixing bowl, cream shortening and sugar until fluffy. Add the eggs, salt, and vanilla and beat until creamy. Stir in the bananas. Sift the flour, cinnamon, and baking soda together and add to the banana mixture alternately with the buttermilk. Place cake mixture into a greased 9×13 pan and bake at 350 degrees for 35 minutes. Let cool completely on a wire rack. Frost with Hot Fudge Butter Cream.

For the Butter Cream

Cream the butter, vanilla, dash of salt, and warm hot fudge until creamy. Slowly add the powdered sugar until it is all incorporated. Add the milk to thin it out slightly. Store in a covered container.