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Martha's Vegetable Beef Soup

Reviewed: May 7, 2015
I've tried several vegetable beef soup recipes over the years, but this is by far my favorite! It is super easy to make, and it tastes delicious. It works well when doubled or tripled for a crowd. I usually make it only for my husband and me, but I double it and freeze the leftovers for future use. I do not use the dry onion soup mix because nearly all soup mixes contain some form of MSG. Instead, I simply use 1/4 cup of dried minced onion and onion powder combined (per batch). I like to add 1/4 cup of pearl barley (per batch) during the last hour of cooking in the crock pot, but the recipe is just fine without the barley, too.
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Marshmallow Hot Fudge Sauce

Reviewed: May 9, 2015
This is very easy to make! I made this recipe in order to use up a partial bag of older, sticking-together marshmallows. It turned out great! I will definitely make this again. This sauce is very rich, even for me, an avid chocolate lover. So a little goes a long way, especially on chocolate ice cream!
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Spiced Pumpkin Seeds

Reviewed: Oct. 21, 2008
Wow! These are delicious! I used butter instead of margarine, and I quadrupled the ingredients as others suggested (including the Worcestershire Sauce). Also, I used half seasoned salt and half regular salt. Since I was baking supper at 350 degrees already, I baked the pumpkin seeds at the same time. After about 45-50 minutes, they were done. Warning: These can be addictive!
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Cream Corn Like No Other

Reviewed: Sep. 15, 2013
This is delicious! It turned out a bit more liquid-y than I expected, so we ate it in bowls. I completely omitted the Parmesan, though. (It just didn't seem like a taste combination that appealed to me.) Adding the cheese might have made the dish less liquid-y. I made this a couple of hours ahead of time and simmered in a crock pot. I will definitely make it again!
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Quick and Easy Alfredo Sauce

Reviewed: May 7, 2015
Love this! It is super easy to make. My only "complaint" is that the recipe does not suggest how much pasta to serve with it. I found that a full batch is enough for 16 ounces of fettuccine. For my husband and me, I cut the recipe in half and we still have leftovers.
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