I thought some homemade vegetable soup, homemade biscuits, and fried apples would make a perfect meal for this cold and snowy March day (I am SO looking forward to Spring weather...anybody else?).
Crock-Pot Vegetable Soup
1 - pound of lean ground beef
Salt and Pepper
1 - onion, chopped
1 - can of carrots
1 - can of peas
1 - can of green beans
1 - can of corn
1 - can of potatoes
2 - cups of beef broth
1 - quart (4 cups) of tomato juice
*I always like to rinse the veggies really well, even when they are in the cans. It helps to rinse off some of the extra salt and preservatives...or I like to think that at least.*
*I coarsely chopped the onion as I like bigger chunks of onion in my meals...plus, the bigger the chunks are, the less I have to "cry" about it-get it??*
*I had pre-cooked meat in the freezer, which made this meal SO much easier and less time consuming!-pat on the back for me!*
I don't always like to use canned veggies, but when you have to sacrifice in order to help make ends meet when only one parent brings home an income, you learn to appreciate the cost of canned veggies. Plus, it makes the veggies much softer for soups-thumbs up! This was a very easy, quick, cheap, and delicious meal! BONUS! - I can freeze what we don't eat which will give us a way to savor this quick, simple, cheap, and delicious meal for another day :)
by: Doris Walker
2 - cups of all-purpose flour
3 - teaspoons of baking powder
1 - teaspoon of salt
1/3 - cups of oil
2/3 - cups of milk
*Different ovens may vary. I did mine for about 10 minutes, but they still came out a little dry. Next time, I might even try 8 minutes and see how they come out with that time frame.*
*I also wonder if using the cup instead of a biscuit cutter since I don't own one made a difference, too.*
*Maybe I didn't make my dough thick enough.*
*That's they beauty of learning, you win some and you loose some, but you can always improve some.*
*Speaking of which, for those who are more experts on baking bread, how do you make the tops of breads brown looking? And how do you brown them without making them too dry or burnt?
Country-Style Skillet Apples
by: Joanne Nagle
1/3 - cups (5 and 1/3 Tablespoons) of butter
1/2 - cups of sugar
1/2 - teaspoon of cinnamon
2 - Tablespoons of cornstarch
1 - cup of water
4 - Golden Delicious apples, cored and diced
*I used a cast iron skillet, which gave it an extra boost of flavor.*
*As a personal preference, I kept the skin on the apples because I like to see the pop of color in my dish.*
I had some frozen diced apples in the freezer that needed to be eaten, so when I found this recipe while scamming through my cookbooks, I just had to try this one. Boy, am I glad I did!
Hi, my name is Rayann Baker. I am a wife and a mom to our wonderful son and to 4 cats.
My passions in life are God, my family, and following God's will for my life.
My favorite hobbies are growing my relationship with God, taking care of my family, and dreaming of our farm goals on our land.
About the Blog
Baker's Journey is a collage of life moments that we encounter as a family.
To inspire and encourage others by sharing and embracing our journey through life and to be thankful for each moment God gives us.