Cheeseburger Soup

 1/2 pound ground chuck
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried parsley
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup all purpose flour
1 pound American cheese, cubed (we like white American)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream

In 3 quart saucepan, brown beef; drain and set aside.

In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes.

Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly.

Add to soup; bring to a boil. Cook and stir for 2 minutes; reduce heat to low.

Add cheese, milk, salt and pepper; cook and stir until cheese melts.

Remove from heat; blend in sour cream.

 This is a real crowd pleaser. It is good to make ahead for a potluck and transport it in your crockpot.

It is also very good in a bread bowl.........Mmmmmm!

Jonah makes dessert!

When the boys were little they would "help" me in the kitchen a lot. Now that they are older and busier, those times are fewer and farther in between. So when Jonah saw a cake mix sitting on the counter when he came home from school and asked if he could make it, of coarse I said "yes!"

The great thing is it's a win-win situation for me. He gets more comfortable using basic kitchen tools, which
I love, and we all get to enjoy a piece of cake after dinner.

It was just a little Jiffy cake mix....they are near and dear to my heart. My mom used to make them when I was growing up. She made her last one the day before she passed away. She had most of her grandkids over for a hamburger lunch and served Jiffy cake for dessert. We still talk about it from time to time.

This one was still warm....and perfect.

Thanks for helping me out Jonah!

 He's changed just a little bit, but he'll always be my boy!

Sour Cream Blueberry Muffins

2 cups biscuit/baking mix
3/4 plus 2 tablespoons sugar, divided
2 eggs
1 cup (8ounces) sour cream
1 cup fresh blueberries (can use frozen, also)

In a bowl, combine the biscuit mix and 3/4 cup sugar.

In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.

Fold in blueberries.

Fill greased muffin cups 3/4 full.

Sprinkle with the 2 tablespoons sugar.

Bake at 375* for 20-25 minutes or until a toothpick comes out clean.

These are sooo yummy and sooo easy. I use light sour cream and it works great! 

This recipe is from Quick Cooking, June 2003.