Hamburger Macaroni Soup

Here is a recipe I semi-made up loosely based on a soup that my Grandma made for us once, but I lost the recipe! I have no idea whether this is close or not, but my husband and I both enjoyed it! Feel free to substitute any vegetables that you like and to adjust the recipe as you desire. 

Ingredients

Ground beef

1 ½ cups elbow macaroni

1 can tomatoes

1 onion

1 green pepper

1 package or can mushrooms

1 cup chopped carrots

2 cups water

Spices (optional)
Grated cheese to top (optional)

Brown the ground beef in a large pot with a bit of oil. Add the chopped onions and other vegetables. Add the can of tomatoes, water, and macaroni. Simmer for about 20 minutes on medium-high heat or until the macaroni is cooked to your liking. Add salt, pepper, and spices if desired. Top with grated cheese and enjoy!

Pumpkin Crumble

Here is a nice yummy fall recipe, perfect for Halloween or Thanksgiving. This is a case where it doesn't look too good, but it tastes delicious! It didn't turn out too crumbly this time, but that's OK! I find that this recipe tastes as good as pumpkin pie but is way less work. I have to give credit to Julie for passing along this recipe, thanks Julie!

Ingredients

1 cup sugar

4 eggs

28 oz (796 ml) canned pumpkin (not pie filling)

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

½ tsp salt

3 cups skim milk

1 white cake mix

½ cup melted margarine

Preheat oven to 350ºF. Spray a 9x13” baking dish with non-stick cooking oil. Combine the eggs, sugar, salt, pumpkin, and spices in a large bowl. Mix well. Add the milk and stir until smooth. Pour the mixture into the baking dish. 

Combine the cake mix with the melted margarine. Mix well to form a crumble. Sprinkle the crumble evenly over the top of the pumpkin mixture. 

Bake for 1 – 1 ¼ hours. Serve hot or cold with cool whip or vanilla ice cream. Enjoy!