For the best flavor and texture I recommend to use fresh Kraft marshmallows and a good quality peanut butter…

To freeze place in layers separated by wax paper in an airtight container and freeze up to 8 weeks, one 7-ounce jar marshmallow cream can be substituted for the mini marshmallows

For peanut butter and jelly squares; layer half of the cereal mixture into the pan, spread about 1 cup you favorite flavor preserves over the bottom layer, then top with the remaining cereal mixture (grape jelly or strawberry jam works well)

Yield 24 (2-inch squares)

Ingredients:

1/2 cup butter, cut into small pieces (can reduce slightly)

1 (10 ounce) bag mini marshmallows

1 cup smooth peanut butter

1 teaspoon vanilla

6 cups Rice Krispies cereal

Instructions:————————————–

Light grease a 13 x 9-inch pan (can use an 11 x 7-inch pan for higher bars).

In a large plastic or microwave-safe bowl melt butter, marshmallows and peanut butter on HIGH in the microwave until completely melted (about 2 minutes).

Add in vanilla then immediately stir vigorously until smooth and combined (this may take a couple of minutes).

Using a wooden spoon mix in cereal until well combined (this will take a couple of minutes).

Transfer to pan, then using wet hands press evenly into the pan.

Cool then cut into squares (store in refrigerator or freeze).

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To save some time prepare the meatballs up to a day ahead and the meatball mixture may be doubled, if you don’t use all the meatballs then freeze for another time and just drop them into the soup frozen, 1/4 to 1/3 cup dry red wine may be added to the soup…

This is a thick hearty soup and a meal in itself so all that is really needed is a crusty loaf of bread on the side

Servings 8

INGREDIENTS:

olive oil, as needed

2 medium onions, chopped

2 teaspoons dried oregano (rubbed between fingers to release the flavors)

1 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)

8 garlic cloves, finely chopped (the more garlic the better!)

1 celery rib, diced

3 carrots, peeled and sliced

2 tablespoons tomato paste

4 cups chicken broth (can use beef broth)

4 cups tomato sauce (for a richer flavor use 2 cups each tomato sauce and crushed tomatoes)

1 (14 ounce) can kidney beans, drained

1 (10 ounce) can green beans, drained

1 small package fresh baby spinach leaves

2 medium zucchini, coarsely chopped

cooked small shell pasta (use any amount desired, small shell pasta or macaroni will work fine)

1/3-1/2 cup freshly grated Parmesan cheese (more for sprinkling)

salt & freshly ground black pepper (to taste)

MEATBALLS:

1/2 pound lean ground beef

2 garlic cloves, minced

1 green onion, finely chopped (use white part only)

1 large egg, slightly beaten

2 tablespoons dry breadcrumbs

3 tablespoons freshly grated Parmesan cheese

1/2 teaspoon salt (I use seasoned salt)

1/2 teaspoon fresh ground black pepper (can use more)

Servings 3-4

INGREDIENTS:

1 pound boneless chicken breasts, cut into 1-inch cubes

2 teaspoon curry powder (can use more)

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 cup vegetable oil (or as needed)

1 small onion, chopped

3 garlic cloves, minced

1 (14-ounce) can coconut milk

2 tablespoons tomato paste

3 cups packed fresh baby spinach

1 tomato, chopped

cooked rice (use a s much as you like)

INSTRUCTIONS:———————————————

In s small bowl combine the curry powder with salt and black pepper.

Place the chicken cubes in a bowl then toss with the seasoning mix.

Heat oil in a large skillet or Dutch oven over medium-high heat; add in the seasoned chicken cubes and cook until the the chicken is no longer pink (about 6 minutes) remove to a plate.

Add in onion and saute for about 3 minutes.

Add in garlic and cook stirring for about 1 minute.

Add the chicken back to the skillet, then stir in coconut milk and tomato paste; bring to a simmer over medium heat.

Reduce heat to low and simmer uncovered for about 7-8 minutes or until thickened.

Mix in the spinach and chopped tomato; continue to cook for another 2-3 minutes or until the spinach has wilted.

Serve with hot cooked rice.

This soup freezes very well just freeze in serving-size portions to enjoy later for another meal, for the best flavor make certain to brown the ground beef well, pork sausage meat can be replaced for the ground beef, make this as spicy as you like by adjusting the chili flakes…

This soup tastes even better the next day so I suggest to make it 1-2 days ahead

Servings 6-8

Ingredients:

1 pound ground beef (can increase to 1-1/2 pounds for a more meaty soup)

1 tablespoon oil OR bacon fat (to help brown the meat, I use bacon fat)

1 medium onion, chopped

2 celery ribs, diced

6 garlic cloves, finely chopped

1 teaspoon crushed chili flakes (or adjust to heat level)

1 (16-ounce) can kidney beans, rinsed and drained

1/2 medium cabbage, chopped

1 (28-ounce) can diced tomatoes, undrained (add in the juice from the can)

1 can water mixed with 1 tablespoon beef bouillon powder OR use all low sodium beef broth (use the 28-ounce can from the diced tomatoes for measuring)

1 (10-3/4 ounce) can condensed tomato soup, undiluted

1 tablespoon Worcestershire sauce

1-1/2 teaspoons seasoned salt, or to taste

fresh ground black pepper, to taste

Instructions:————————————-

In a large pot or Dutch oven cook the ground beef until no longer pink; drain fat.

Add in the oil or bacon fat and onion; cook over medium-high heat until the meat is browned (this may take about 10-12 minutes to brown the meat) add in the diced celery, chopped garlic and chili flakes the last 2 minutes of cooking time.

Add in all remaining ingredients; bring to a boil stirring.

Reduce heat to low; partially cover and simmer for about 1-1/2 hours seasoning with more salt and pepper is needed about halfway through cooking.

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