Hearty Split Pea Soup

In a slow cooker or large pan leayer these ingredients in order, do not stir.

2-16 oz dried split peas

2 to 3 C of diced ham

2 C shredded carrots, I cut baby carrots into thirds

4 chopped green onions

2 large diced potatoes

4 TBSP minced garlic

5 bay leaves

1 TSP salt

1 1/2 TSP pepper

12 cups of boiling water

4 TBSP powdered bullion

1 1/2 TBSP Cumin

1/2 TSP chili powder

Cover and simmer for 4-5 hours.

Discard leaves, add a cup of milk and taste test.

Jess's Sicilian Double Stuffed Meatballs and Spaghetti

Basic Sauce

2-28oz cans of crushed tomatoes

2 small cans of tomato paste

1/2 quart of chicken stock or water

4 TBSP sugar

2 TBSP chopped garlic

1 TSP of salt and pepper

4 TBSP of FRESH chopped Basil

1 TBSP dried oregano

Throw all into a crock pot or large pot and simmer for at least an hour. Make sure to leave some room in the pan when you add the meatballs.

Double Stuffed Meatballs

1/4 lb chunk of sharp provolone and soft mozzarella cheese

1 lb of ground beef, pork and veal (only beef is fine)

1 C of parm. cheese

2 eggs

2 slices of bead with out the crusts

1/2 C of milk

1/2 Tsp of salt, pepper, and crushed red pepper

Mix all together and make golf ball sized balls and put a small chunk of each cheese inside.

sear in a frying pan-do not fully cook! Put in the sauce and cook for at least another hour or more. Make sure the meatballs are fully cooked through before you serve.

Tips...I usually double this recipe and keep the extra sauce for another meal. We felly believe in taste testing things before we serve them, often we add more salt and pepper.

Easy Beef and Broccoli

Ingredients
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions
1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.

What I do different-

I don't use that much oil, only a little bit. I also cook the onions first so they can get carmalized. And I use a steaming bag to steam fresh broccoli in the microwave. And I usually double the sauce, we like a lot of sauce. And I sometimes will add red pepper flakes for a little spice.

ultimate sugar cookies

recipe here