Kerri passed along her Vegetable Beef or Venison Soup with V8 Juice a while back and I finally got around to making it….and I’m glad I did! You can use a slow cooker for this or simply a crock pot. I thought I would repost this now that I have a picture to go with the recipe!
I tweaked this slow cooker recipe a little so be sure to check out Kerri’s originalBeef Soup Recipe using V8 Juice. The V8 Juice I bought was 64oz which is much larger than the cans so I had to adjust the ingredients. This Vegetable Beef Recipe was delicious AND Healthy! How often do you use 6 cans of veggies for your dinner?!
Vegetable Beef or Venison Soup with V8 Juice Ingredients
1 (64oz) bottle of V-8 juice plus the same container full of water
2-3 lbs of ground beef or venison, browned and drained
6 cans of mixed vegetables (any kind you want! I used mostly green beans and corn)
2 envelopes of Onion soup mix (I used “beefy onion”)
Pour the V-8 juice plus the water into the slow cooker
Add the COOKED ground beef or venison
Add 6 cans of vegetables
Add 2 envelopes of onion soup mix
Stir, Cover and Cook on low for the day or High for a few hours.
Thanks again to Kerri for this recipe! For a more traditional version try this Beef Soup Recipe!
Thanks to Goose Berry Patch for this Lemon Dessert Recipe and picture! You can get their eBook: Our Favorite Dessert Recipes for only 99¢ right now (this is regularly $5.99!!). Keep in mind that prices can change quickly – if the price is up, the deal is over.
Buttery Lemon Snow Bars Recipe
2 c. sugar, divided
2-2/3 c. plus 1/4 c. all-purpose flour, divided
1 c. butter, softened
4 eggs, beaten
6 T. lemon juice
Garnish: powdered sugar
In a bowl, stir together 1/2 cup sugar and 2-2/3 cups flour.
Cut in butter, mix until crumbly. Pat into a greased 13”x9” baking pan.
Bake at 350 degrees for 15 to 20 minutes; remove from oven.
In a separate bowl, mix together eggs, lemon juice remaining sugar and flour, blending well.
Pour over baked crust and return to oven for an additional 20 minutes;
Cool. While still slightly warm, dust with powdered sugar.
This Lemon Dessert Recipe looks and sounds awesome – I can’t wait to make it myself! You can find more Recipes here!
It’s not Christmas without my mom’s homemade peanut butter fudge. She makes her Fudge Recipe both with and without nuts to please everyone! If you love Peanut Butter, you’ll want to make this!
This Peanut Butter Fudge freezes really well and even tastes amazing while it’s still frozen. My poor freezer has been opened and shut about 100 times today! I break off a “little” piece at a time and then go back for more 2 seconds later!
Peanut Butter Fudge Recipe Ingredients
3 Cups White Sugar
1 1/2 Sticks of Margarine
2/3 Cups Pet Milk
1 Cup of Peanut Butter
7oz Marshmallow Creme
1 Tb Cocoa
1 tsp Vanilla
1 Cup Chopped Walnuts (optional)
Peanut Butter Fudge Recipe Directions
Melt margarine in a heavy duty pot on the stove.
Add the Sugar and milk and stir
Continue stirring over medium-high heat until it boils
Reduce heat to medium and boil while stirring constantly for 5 minutes
3/4 cup margarine or butter (To cut calories, I use 1/2 cup)
2 cups chopped celery
1 cup chopped onion
9 cups dry bread cubes
1 tsp. salt
1/2 tsp. pepper
1 tsp. poultry seasoning
1-2 cups of chicken broth (or 2 bouillon cubes dissolved in 2 cups of boiling water)
Melt margarine in a large pot over medium heat.
Cook celery and onion in margarine for 2-5 minutes (depending on the size)
Remove from heat and add bread cubes, salt, pepper and poultry seasoning
Slowly add chicken broth and stir until you get a nice consistency. The dryer your bread crumbs, the more broth you will need.*
This is an EASY and FRUGAL side dish. Freeze leftover bread instead of throwing it away and once you have enough, use it for this recipe! This is the only way I will use bread that has been frozen. The other ingredients are also inexpensive so for only a few dollars, you can have delicious, homemade stuffing!
We make this Homemade Stuffing Recipe throughout the year – not just at Thanksgiving!
*If you are using this Homemade Bread Stuffing to stuff a turkey or chicken, do not use as much broth.
White Chocolate Oreo Hot Chocolate Recipe Cooking Method: Microwave Prep Time: 1 minute Cook time: 2 minutes Yield: 1 Cup
2 TBS Whipping Cream
1 TBS White Chocolate Chips
8 Ounces Milk
3 Oreos, crushed
Servings Size: 8 oz
Carbohydrates: 56 grams
Fat: 26 grams
Protein: 10 grams
Sodium: 298 milligrams
Sugar: 32 grams
Place whipping cream and white chocolate chips in microwave safe mug. Microwave for 30 seconds, stir until smooth. Add in milk, microwave for 90 seconds or until hot. Stir in Oreos. Top with whipped cream and additional Oreo crumbs if desired.
If you love White Chocolate, you’ll want to try these Chocolate Cupcakes with White Frosting Icing Recipe! The frosting for this recipe is meant to be made ahead of time. Read through full recipe before proceeding.
Chocolate Cupcake Recipe with White Chocolate Icing
For the Chocolate Cupcakes
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 teaspoon vinegar
For the White Chocolate Frosting
2 cups butter, room temperature
2 cups white chocolate chips
For the Toppings
Preheat oven to 350F. Line muffin tins, and set aside.
Combine all ingredients with a mixer or wooden spoon until all lumps are gone.
Bake for about 23 minutes, or until toothpick comes out clean.
For frosting, combine butter and white chocolate chips in saucepan over low heat. Stir constantly until completely melted. Remove from heat, allow to cool for 15 minutes. Allow the mixture to sit in the refrigerator for at least 3 hours, or until the mixture becomes solid.
Let mixture sit out and reach room temperature. This will take up to an hour. Place mixture into a bowl and beat for a few minutes until frosting becomes light and fluffy.