As you can tell by now, I am a semi-homemade kind of gal...
Mmmm....I finally used my soup terrine...
Of course we need cookies to go with our hot chocolate....the kids had fun helping me!
Mini Meatball Vegetable Soup
1 lb. ground beef
1/2 Cup Italian Seasoned breadcrumbs
1 Jar (29 oz) Spaghetti Sauce
6 C. beef broth (you can use canned, I prefer bouillon and hot water)
1 Bag frozen mixed veggies
6 oz. alphabet pasta shapes
1 1/2 tsp. basil
1. Mix ground beef, egg and breadcrumbs. Roll into small balls and place in a 9x13 baking
dish. Pour 1/2 cup broth in bottom of dish. Cover w/ foil and bake at 375 degrees for approx.
2. In large saucepan, pour spaghetti sauce and beef broth. Bring to a boil and reduce heat.
Add remaining ingredients and simmer for 20 minutes or until pasta is cooked.
3. Ladle into soup bowls and sprinkle w/ parmesan cheese!
NOTE: Because the pasta tends to thicken up the soup, I did add a little additional beef broth at the end of cooking time~but depending on your preference you may want to eat it thicker.
I found this recipe in an old cooking magazine!
Candy Bar Cookies
1 Cup Butter, softened
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 tsp. vanilla
2 Cups Flour
1 tsp. baking soda
1 1/2 Cups Quick Cooking Oats
1 Cup Flaked Coconut
5 Milk Chocolate Bars
In a large bowl, cream together butter and sugars. Beat in egg and vanilla. Combine flour and baking soda. Gradually add to creamed mixture. Beat in oats and coconut. Roll into 1" balls and place 2" apart on baking sheet; flatten slightly. Bake at 350 for 11 minutes. Break candy bar into 12 pieces and press chocolate piece onto center of each cookie. Remove to wire racks for cooling.