When frosty winds are blowing, it's time to put a simmering pot of delicious soup on the back burner and pop some bread in the oven. Nothing warms a kitchen better!
Our Ham & Bean Soup recipe, with tasty little chunks of ham and carrots, makes enough to feed a crowd. Perfect for game day parties, movie marathons, or to freeze extra for another day. Add a pan of Seasoned Cornbread and you're all set to go! Jo Ann's Garden-Fresh Tomato Soup is a winner any time of year, and we like to serve it with these Sloppy Joes. This recipe makes plenty of sandwiches to share, and it freezes well too.
Looking for a sweet combo? How about some Old-Fashioned Hot Cocoa and Banana Crumb Muffins? Delicious for a mid-morning snack or after-school treat. Warming winter favorites, just waiting to chase the chill away...click through to see all the recipes!
Banana Crumb Muffins
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Pack up these tender muffins for breakfast, lunch or on-the-go snacks. Add some chopped nuts to the crumb topping for a little crunch if you like! Scroll down to see the complete recipe, and click here to see a list of all of the recipes in Grandma's Favorites cookbook.
Banana Crumb Muffins
Thanks to Heidi Ladwig of Odebolt, Iowa, who shared this recipe with us!
1-1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
3 ripe bananas, mashed
3/4 c. sugar
1 egg, lightly beaten
1/3 c. butter, softened
Combine flour, baking powder, baking soda and salt in a large bowl; whisk well. Add remaining ingredients; stir until well mixed and moistened. Spoon batter into greased or paper-lined muffin cups, filling 2/3 full. Sprinkle Crumb Topping evenly over muffins. Bake at 350 degrees for 18 to 20 minutes. Makes one dozen.
Crumb Topping:
1/3 c. brown sugar, packed
2 T. all-purpose flour
1/2 t. cinnamon
1 T. butter, softened
Combine all ingredients in a small bowl. Mix with a fork until crumbly.
