Peanut Butter & Choc Chip Ice Cream Sandwiches with Fresh Banana

Ingredients:
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup sugar, plus 1/4 cup for rolling
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3 bananas, ripe but firm
1 quart of good quality chocolate chip ice cream

Directions

Preheat oven to 350 degrees F and line baking sheets with parchment paper. In a medium mixing bowl, sift together flour, baking soda and salt and set aside. In a stand mixer with the paddle attachment, cream the butter, peanut butter, sugar and brown sugar until light and fluffy – about 8 minutes. Add egg and vanilla extract and beat until thoroughly combined. Reduce mixer to low, slowly add the flour mixture and beat until just combined.

Using a small ice cream scoop (1 3/4 inch), scoop dough into 1-1/2 inch balls and roll in remaining 1/4 cup sugar to coat evenly and place on baking sheet about 2-inches apart. Gently press the cookies with the back of a fork to create a crisscross pattern (if tines stick, dip fork in cup of warm water in between each cookie). Transfer baking sheets to oven and bake 12–15 minutes, or until just golden. Transfer to cooking racks and let cool completely before making sandwiches.

Slice bananas into 1/8-inch thick slices and fan slices on bottom sides of 12 cookies. Place 1 small scoop of chocolate chip ice cream on top of the banana slices and top with remaining cookie. Serve immediately or wrap cookies individually in plastic and freeze.

Chicken And Broccoli Bake

6 large boneless chicken breast
1 large can cream of chicken soup
1 cup mayonnaise
1 16 oz. bag frozen broccoli
1 cup milk
1 tablespoon garlic salt
2 tablespoon curry powder
2 bags minute white rice
1 pinch black pepper

First, cut chicken breast into bite sized chunks. Then, mix cream of chicken soup, mayonnaise, milk, garlic salt, curry powder, and pepper in a large bowl.

Next, combine chicken, broccoli, and the chicken soup mix. Pour into a casserole dish.

Bake in a preheated 350F degree oven for 1 hour and 10 minutes.

During the last 10 minutes of baking time, boil the rice. When the casserole has finished cooking, mix in the rice.

Tuna Burgers

Ingredients:
2 cups Tuna, canned in water, drained and flaked
1/3 cup Tomato (Marinara) sauce
1/4 cup Pickled Onions (or Dill Pickle) chopped
2 Egg Whites
1/4 cup Wholegrain Flour
1/4 tsp Black Pepper, freshly ground
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Directions:
Mix all ingredients together until well mashed.
Form into 4 burgers. Spray skillet or BBQ with canola spray and cook until golden on each side.
NOTE: These are soft when you make them, they firm up when cooked.
Number of Servings: 4

Night Cough Remedy

This remedy lets you sleep very soundly all night long.

1 lemon
1/4 C. maple syrup
1/4 C. hot water
2 T. brandy

Squeeze all the juice from the lemon
and stir it into the maple syrup.
Add hot water and brandy. Drink at once.
Repeat after 24 hours, if necessary.

Gold Canyon Scent Blending Recipe: My Sweet Valentine

My Sweet Valentine
For an extra special Valentine’s Day, this blend of fruits and sweets will make your sweetie swoon. With such a wonderful aroma of candies and delectable baked goods, your sweetie will surely expect some of the real thing!

• 19 oz. Lemon Bar
• 14 oz. Candy Hearts
• 8 oz. Strawberry Shortcake

Scent Blending Recipes are carefully selected recipes of individual candles that when burning together, create their own unique, blended scent experience. To maximize your fragrant experience, use the exact sizes and quantities noted in each recipe – a slight alteration can be like adding salt when you needed sugar.

FIRST: Arrange the candles on a heat-safe surface with the largest in the middle and smaller candles interspersed throughout. For votive and Tealight candles, use a holder to protect the surface.

SECOND: Place each candle approximately two inches apart in your arrangement.

THIRD: Light each candle and let the aromas mingle for at least 30 minutes to create your new fragrance experience.

Blue Berry Muffins

Blueberry Muffins

1/2 cup butter
1-1/4 cups sugar
2 eggs
1/2 cup milk
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons sugar for topping
1 pint blueberries

With mixer, cream together sugar and butter until fluffy. Add eggs one at a time. Mix until blended. Add dry ingredients, mixing with milk alternately. Wash berries and pat dry. Sprinkle with a little flour so berries won't sink to bottom of batter. Fold in berries. Grease muffin tins generously with butter. Fill -3/4 full. Sprinkle sugar on top of batter. Bake in 375-degree oven for 20 to 30 minutes. Allow to cool completely before removing from tins.

Veggie Fish Chowder

Ingredients

1 lb. firm-textured white fish, cut in 4 pieces
Freshly ground black pepper
2 medium carrots, thinly sliced
1 cup sugar snap peas, halved diagonally
1 Tbsp. olive oil
1 14-oz. can vegetable broth
2-1/4 cups water
1 4-oz. pkg. (or half a 7.2-oz. box. ) butter-and-herb-flavored mashed potatoes
Shaved Parmesan cheese

Directions
1. Season fish lightly with pepper. In 4-quart Dutch oven cook fish, carrots, and peas in hot oil over medium-high heat for 3 minutes.
2. Add broth and water; bring to boiling. Reduce heat. Simmer, covered, for 3 minutes or until fish flakes when tested with a fork.
3. Place mashed potatoes in small bowl. Carefully remove 1-1/4 cups hot broth from Dutch oven; stir broth into potatoes (mixture will be thick).
4. Divide mashed potato mixture among four bowls. Break fish in bite-size pieces. Ladle hot fish and vegetable mixture over potatoes. Season to taste with salt and pepper. Serve with Parmesan cheese.

Makes 4 servings.

Cheese Muffins

Cheese Muffins

2 cups extra sharp cheddar cheese, shredded

2 cups self-rising flour

1 cup sour cream

1 cup butter, melted

Melt butter, add shredded cheese and stir. Let sit for 2 minutes. Add sour cream to cheese/butter mixture. Stir flour into mixture. Spoon into small mini-muffin tins. Bake at 350 degrees until golden brown.

Submitted to MckLinky by:
Julie Hodges - Visit their blog ~

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Ginger Tea Recipe

Water, 4 cups
2-inch piece of fresh ginger root
optional: honey and lemon slice

Peel the ginger root and slice it into thin slices. Bring the water to a boil in a saucepan. Once it is boiling, add the ginger. Cover it and reduce to a simmer for 15-20 minutes. Strain the tea. Add honey and lemon to taste.

Note: Keep in mind that if you are making ginger tea as a home remedy during cold and flu season, sweeteners are not recommended.

Stroganoff Roast

Ingredients:
1- 3 or 3 and half pound chuck roast, defrosted
Flour
Salt, Fresh Ground Pepper
Garlic Powder
Olive Oil
Pam spray
1 Package Lipton Onion Soup Mix
1 can Cream of Mushroom Soup
Splash of Kitchen Bouquet
1 Package Cooked, Drained Egg Noodles (cook noodles during last few minutes of roast)

Directions:
Heat some extra virgin olive oil in a pan. While it's heating, coat the chuck roast in the flour, covering all sides. Generously sprinkle with salt, garlic powder, and fresh pepper. Once pan and oil are heated, sear the roast on all sides.

Spray the inside of the crockpot with some Pam, then add the seared roast. Sprinkle the entire package of (dry) Lipton Onion Soup Mix over the roast.

In the drippings from the roast still in the pan, add the can of mushroom soup and stir until all the fond is off the bottom of the pan. Pour over the top of the roast.

Cook on LOW for 8 - 10 hours. Remove roast from slow cooker (be careful, it's going to fall apart) and pour the gravy into a pan. Heat over medium high heat and use whatever thickener you normally use to make gravy (I make mine with cold water/corn starch). Stir in a splash of Kitchen Bouquet.

Pour noodles into a serving platter, then the roast rests on that, then pour the gravy over all. You can dress it up with a little fresh parsley, if desired.

Serve with warm bread and vegetable if desired. You can also add an additional can of mushrooms to the mushroom soup if your family really likes mushrooms.

Spicy Orange Chicken

ingredients

2 oranges
1 tablespoon cooking oil
2 10-ounce packages baby spinach
1 tablespoon reduced-sodium soy sauce
1 teaspoon honey
1 teaspoon grated fresh ginger
1/2 teaspoon cornstarch
1/8 to 1/4 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced

Directions:
1. Remove peel and white membrane from 1 of the oranges. Section orange; set aside. Squeeze enough juice from the remaining orange to measure 1/3 cup; set aside. In a 4-quart Dutch oven, heat 1 teaspoon of the oil over medium heat. Add spinach; cover and cook for 4 to 5 minutes or just until slightly wilted, stirring occasionally. Drain and transfer to 4 serving dishes or a serving platter. Cover and keep warm.
2. Meanwhile, in a small bowl, combine the 1/3 cup orange juice, the soy sauce, honey, ginger, cornstarch, and crushed red pepper. Set aside.
3. Sprinkle chicken with salt and black pepper. Wipe out Dutch oven with a paper towel. In Dutch oven, heat the remaining 2 teaspoons oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Stir orange juice mixture; add to chicken in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
4. To serve, arrange orange sections on top of spinach. Spoon chicken mixture over oranges and spinach. Makes 4 servings.

Cajun Fish Recipe

Cajun Fish

1 tablespoon vegetable oil
1 small green pepper, diced (about 2/3 cup)
1/2 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's? Condensed Tomato Soup
1/3 cup water
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
4 fresh or thawed frozen fish fillets (cod, haddock or halibut) (about 1 pound)
Hot cooked rice, cooked without salt

* Heat the oil in a 10-inch skillet over medium heat. Add the green pepper and oregano and cook until the green pepper is tender-crisp, stirring often.
* Stir the soup, water, garlic powder, black pepper and red pepper in the skillet and heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce with the rice.

Stuffed Green Pepppers

Stuffed Green Peppers:

Ingredients
6 medium tomatoes - peeled, seeded and chopped
1 medium onion, chopped
3 ribs celery, diced
1 (8 ounce) can tomato sauce
1 cup water
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 medium green peppers
1 pound lean ground beef
1 cup instant rice, cooked
1 teaspoon dried basil

Directions
1. In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.

New Year's Eve Drink Recipes

Looking for something really good to drink on New Year's Eve? Check out these great recipes from Bacardi.com.

BACARDI? RAZZ? Chocolate Fondue
4 ? 3 oz. chocolate bars
1 cup heavy cream
4 Tbsp. BACARDI? RAZZ?
In a saucepan or fondue pot, combine all ingredients.
Stir over a low flame until melted. Dip in fresh strawberries, fresh bananas, graham cookies or marshmallows.

BACARDI?
Superior & Ginger Ale
1 part BACARDI?
Superior Rum
4 parts ginger ale
Pour over ice in tall glass.
Garnish with lime wedge.

BACARDI? Pomegranate Mojito Cocktail
1 ? oz. BACARDI? Superior Rum
12 fresh spearmint leaves
? lime
Muddle mint leaves and lime in a shaker. Cover with BACARDI? Rum, pomegranate juice and simple syrup. Shake with ice and strain into a chilled martini glass. Top with a splash of club soda.
Garnish with lime wedge and sprigs of mint.

BACARDI? Mojito Cocktail
1 ? oz. BACARDI? Superior Rum
12 fresh spearmint leaves
? lime
Muddle mint leaves and lime in a tall glass. Cover with simple syrup and fill glass with ice. Add BACARDI? Rum and club soda; stir well.
Garnish glass with lime wedge and sprigs of mint.

BACARDI Party Punch
750ml bottle BACARDI Gold Rum
1 L cranberry juice
2 L ginger ale, chilled
8 oz. orange juice
1 oz. lime juice
1 ? oz. lemon juice
Extra citrus fruit for garnish
Ice
In large container, combine rum and fruit juices. Chill.
Just before serving, pour into large punch bowl. Add
ice and gently stir in chilled ginger ale. Garnish by
floating orange, lemon and lime slices on top.
Makes 16 cups.

Caramelized Onion Lasagna

Caramelized Onion Lasagna
* 8 ounces lasagna noodles, preferably whole-wheat

Caramelized Onion Filling
* 3 tablespoons extra-virgin olive oil
* 3 large sweet onions, thinly sliced (about 10 cups)
* 4 medium portobello mushroom caps, gills removed, diced
* 1/2 cup red wine
* 1 teaspoon salt
* Freshly ground pepper, to taste

Spinach & Cheese Filling
* 4 cups baby spinach
* 2 cups nonfat ricotta cheese
* 1/2 cup chopped fresh basil
* 1/2 teaspoon salt

White Sauce & Topping
* 2 tablespoons extra-virgin olive oil
* 3 tablespoons all-purpose flour
* 2 cups low-fat milk
* 1/2 teaspoon salt
* 2 ounces crumbled Gorgonzola cheese
* 1/3 cup chopped walnuts
* 1/4 cup chopped fresh basil

Preparation
1. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
2. To prepare onion filling: Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until golden brown and very soft, about 25 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes. Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
3. To prepare spinach filling: Place spinach, ricotta, basil and 1/2 teaspoon salt in a food processor and process until smooth.
4. To prepare white sauce: Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add flour and stir until bubbling, about 30 seconds. Gradually whisk in milk and 1/2 teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute. Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
5. To assemble lasagna: Preheat oven to 375?F. Coat a 9-by-13-inch baking pan with cooking spray.
6. Drain the noodles and spread out on a kitchen towel. Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over the sauce. Spread half of the spinach filling over the noodles and top with one-third of the onion filling. Evenly spread 1/2 cup white sauce over the onions. Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce. To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top. Sprinkle with walnuts and basil.
7. Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving.

Tips & Notes
* Make Ahead Tip: Cover and refrigerate the caramelized onion filling (Step 2) for up to 1 day.
* Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.
* Kitchen Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Remove the gills with a spoon, if desired.

Nutrition
Per serving: 345 calories; 14 g fat (3 g sat, 7 g mono); 9 mg cholesterol; 39 g carbohydrates; 16 g protein; 8 g fiber; 680 mg sodium; 514 mg potassium.
Nutrition Bonus: Vitamin C (23% daily value), Calcium (16% dv), Vitamin A (15% dv).
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 2 vegetable, 1 medium-fat meat, 2 fat

Garden Pizza

Ingredients
? 4 whole baby or 1 medium zucchini, halved lengthwise
? 1 pint cherry tomatoes
? 2 tablespoons tomato paste
? 8 fresh basil leaves
? 2 teaspoons minced fresh oregano
? 1/4 teaspoon salt
? 1/2 teaspoon freshly ground pepper
? Yellow cornmeal, for dusting
? 1 pound Easy Whole-Wheat Pizza Dough or other prepared dough
? 4 ounces fresh mozzarella cheese, thinly sliced
? 1 medium yellow bell pepper, diced
? 3 tablespoons grated Parmesan cheese

Preparation
1. Preheat grill to medium-high. (For charcoal grilling or an oven variation, see below.)
2. Grill zucchini until marked and softened, about 4 minutes. Thinly slice. Reduce heat to low.
3. Process tomatoes, tomato paste, basil, oregano, salt and pepper in a food processor until smooth, scraping down the sides as needed.
4. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip, below) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
5. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
6. Using a large spatula, flip the crust. Spread the tomato mixture on the crust, leaving a 1-inch border. Quickly top with mozzarella, bell pepper and the zucchini. Sprinkle on Parmesan.
7. Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

Tips & Notes
? Tip: To roll out pizza dough: When you're ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle?don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.

Variations
? Pizza on a charcoal grill: Light 6 quarts (about 1 large chimney starter full) of charcoal and burn until the coals are mostly white, about 20 minutes. Spread the coals in an even layer. Place a grate over the coals. Let the coals burn until they are about medium-low. (Grill any toppings for the pizza while the coals are burning down.) To test the heat, hold your palm about 5 inches above the grill rack; if you can hold it there for about 8 seconds before you need to move it away, the fire is medium-low. Transfer the crust to the grill rack, cover the grill and cook the crust, checking once or twice, until lightly browned, 3 to 4 minutes. Flip the crust, quickly add the toppings, cover the grill and cook until the toppings are hot and the bottom of the crust has browned, 5 to 8 minutes. If your crust browns faster than your toppings are cooking, slide a baking sheet under the pizza to keep the crust from burning while the toppings finish.
? Pizza in the oven: Place a pizza stone on the lowest rack; preheat oven to 450?F for at least 20 minutes. Roll out the dough and place on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust from the oven using a large spatula and place it uncooked-side down on the peel or baking sheet, making sure the underside of the crust is completely coated with cornmeal. Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes.

Nutrition
Per serving: 375 calories; 9 g fat (5 g sat, 1 g mono); 26 mg cholesterol; 58 g carbohydrates; 17 g protein; 8 g fiber; 531 mg sodium; 566 mg potassium. Nutrition Bonus: Vitamin C (80% daily value), Folate (46% dv), Calcium (32% dv), Iron & Vitamin A (20% dv).

Sugar Cookies Recipe

I love Sugar Cookies!! They are one of my favorite things :) Check out this recipe and enjoy!!

Sugar Cookies:

Makes about 6 dozen cookies.
Preparation time: 45 minutes.
Chilling time: 2 hours. Cooking time: 8 minutes.

Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine (at room temperature)
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons grated lemon rind
multicolored sugar sprinkles (optional) For icing:
2 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons cold water
assorted food colors.

Step 1:
Onto a piece of waxed paper, sift 2 1/2 cups of the flour, the baking powder, and salt. In a large bowl, with an electric mixer on high, cream the butter and sugar until light yellow and fluffy.

Step 2:
Beat in the eggs, one at a time, then the vanilla and lemon rind. Using a wooden spoon, stir in the flour mixture. Divide into three equal pieces, wrap in plastic wrap, and refrigerate for at least 2 hours or until thoroughly chilled.

Step 3:
Preheat the oven to 350? butter three baking sheets. On a surface lightly floured with about 1/3 of the remaining 1/2 cup of flour, roll out 1 piece of dough, 1/4 inch thick, and cut into shapes with cookie cutters.

Step 4:
With a spatula, transfer to the baking sheets, sprinkle with the sugar if you wish, and bake for 8 minutes or just until edge starts to brown. Let cool on the baking sheets for 2 minutes, then transfer to racks to cool. Repeat with the remaining dough. Decorate as desired using the icing. Store in an airtight container, but do not freeze frosted cookies.

Step 5: Making the Icing
In a small bowl, stir the sugar with the vanilla, then add enough water to make a stiff icing. Divide into small cups and color as you wish. When the cookies are cold, pipe out designs, such as smiling faces, zigzags, bow ties for men and aprons for women. If using different colors of icing, let one color dry before piping the next.

Whiskey Egg Nog

This traditional holiday drink is saved from raw-egg problems by cooking the custard. Brandy or rum can be substituted for whiskey.

Makes 6 cups.
Total time: 3 hours 45 minutes.
Ingredients
4 eggs
1/2 cup sugar
3 cups milk
1 teaspoon vanilla extract
1/2 cup whiskey
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream

Step 1:
In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170?F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.

Step 2:
In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.

Baked Spaghettie

Here's what we're having for supper tonight. I love spaghetti in all forms :)

Baked Spaghetti

2- lbs. ground beef
1- lg.onion, diced
1-T.minced garlic
1-tsp.Lawrys seasoned pepper
1/2- tsp.Lawrys seasoned salt
1/2-tsp garlic salt
2-15 oz.cans tomato sauce
1 can water
1-1/2lb.pkg. thin spaghetti
1-pkg.grated cheddar cheese

Brown over low heat ground beef, onion and seasonings until the onions are transparent. Drain.

Add tomato sauce and water. Let simmer for an hour.

Cook spaghetti in boiling water till tender. Drain and pour into a 9X13X2 inch pan. Pour sauce over top and mix all together. Sprinkle on cheese. Pop into a 400 degree oven for 30 min.till cheese melts and browns slightly.

Egg Drop Soup

My hubby's not feeling well so I'm making his some egg drop soup when I get home.

Original Recipe Yield 4 servings

Ingredients

4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

Directions:

1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
2. Stir in the cornstarch mixture gradually until the soup is the desired consistency.
3. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.