Lasagna Soup for the Soul

It’s been spring for a week and literally all I see out my window is snow! My family is a really big fan of hearty, cheesy, comfort food so I decided to do a little bit of experimenting to ease this perpetual spring chill!

Lasagna Soup



 
What You’ll Need!
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1 cup dry pasta
1lb beef 
4 Cloves Garlic (diced)
1 Lg Onion Diced
1 Diced Green Pepper 
 Sliced Mushrooms
1 Can Tomato Sauce
1 Can Tomato Paste
1 Carton Beef Broth
2 tsp Basil
2 tsp Parsley
1/2 tsp Pepper
1/2 tsp Salt

Mozzarella or Ricotta
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What To Do!
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1. Brown beef in a large pot, tossing in garlic, onion and green pepper. Once browned, add mushrooms. 
2. Add broth, spices, paste and sauce, combining well. 
3. Allow Soup to boil, then simmer (I let this sit on low for about an hour before starting my pasta).
4. Add cooked pasta and let sit on low for another 10 minutes.
5. Top with delicious cheeses and enjoy😍

Raspberry Ice Muffins

Today is International Women’s Day so I thought I would whip up something tasty…and pink!🌸


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What you’ll need:

2 cups flour

2 tsp baking powder

1/4 tsp salt

1/2 cup room temp (or softened) butter/margarine.

1 cup white sugar

2 eggs

1 tsp vanilla

1/2 cup milk

2 1/2 cups frozen raspberries

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What to do:

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1. In a medium sized bowl, combine flour, salt and baking powder. Set aside.

2. In your mixer bowl cream together  butter, sugar vanilla and eggs.

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3. Gradually add in flour mixture. Add milk.

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4. Put in Muffin cups (makes about 18) and sprinkle with sugar.


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 5. Bake at 375• for 25 minutes (or until they pass the tooth pick test!). Enjoy!😍

Lemon Loaf 🍋 

Mat LOVES lemon loaf and I love to experiment so I’m on the hunt for the perfect recipe! This one was great, it produced a light and fluffy, not overly sweet loaf that went perfectly with a light lemon glaze.

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What you’ll need:

3 eggs

1 cup sugar

1 cup sour cream

1/2 cup melted butter

2 tbsp lemon juice

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

GLAZE: 

1 cup icing sugar

3 tbsp lemon Juice


What to do:

1. Preheat oven to 350• and grease a regular sized loaf pan.

2. Add eggs, sour cream, sugar and butter to mixer. Pour in lemon juice.

3. Add dry ingredients and mix well.

4. Pour into loaf pan and bake 50-52 minutes

5. While it’s baking, whisk together confectioners sugar and lemon juice to make a glaze. 

6. Cool, place on wire rack and spread glaze over top of loaf.

Bakery Style Chocolate Chip Muffins

I am a huge sucker for Muffins, I love the crispy goodness of a fresh bakery muffin…even if it’s just from Tim Hortons😉 This is my go to recipe for whenever Im craving some delicious baked treats but I’m too lazy to get out (which is far more often than i would like to admit😂). If you’re anything like me, you’ll be glad to know that these freeze really well and stay good for about 3 months so make a double Batch and freeze half if you’re feeling ambitious!


What you’ll need:
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3 cups flour 

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

4 tsp baking powder

2 eggs

1 cup sugar

1 tsp vanilla

1 cup milk

1/2 cup veggie/canola oil

1 1/2 cups chocolate chips (we like milk!)


What you must do:

1. Prep your oven by preheating to 425•, line muffin pan with muffin cups and set aside.

2. Grab a large bowl, combine your flour, salt, nutmeg, cinnamon and baking powder. Set aside.

3. In a different bowl, combine eggs and sugar. Add in vanilla, milk and oil.

4. Combine your dry and wet ingredients, being careful not to over mix.


5. Fold in chocolate chips and divide into muffin cups.


6. Bake at 425• for 5 minutes before reducing temperature to 375• for about 25-30 minutes (this is how we get our crispy tops!). 


7. Upon exit from the oven, sprinkle with coarse sugar and allow to cool for optimal bakery style muffins😉