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!
This 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
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, Heidi Ladwig, Odebolt, IA
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.
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.