Broccoli Cheese Soup

I have to give credit for this one to my friend Courtney who put it in our Mothers of Preschoolers newsletter. A great recipe for busy moms of picky kids! It makes a LOT...I'd estimate 8-10 servings. It freezes really well.

4 cups water
4 chicken bouillon cubes
2 pkg. frozen chopped broccoli (NOT florets)
1 cup chopped raw onion (I leave this out for my onion-phobic hubby and it's still yummy)
1/2 large bag frozen cube-style hash browns
2 cans cream of chicken soup
1 lb. Velveeta, cubed

Optional:
1 bag frozen crinkle cut carrots
sauteed sliced mushrooms

Dissolve bouillon cubes in boiling water in a large pot. When dissolved, add broccoli, onion, carrots and hash browns. Boil 5 minutes or until tender. Reduce heat to medium, add cream of chicken soup and Velveeta. Cook until cheese is melted. Add mushrooms, cook until heated through.

For thicker soup cook 15 min. on low. For thinner soup add up to 2 cups water.

Banana Crumb Muffins

I altered this recipe based on some of the comments shared, as well as my desire to include a little bit of "healthy" to the muffins (whole wheat flour).  They turn out so fluffy & yummy!  Even my husband, who doesn't like bananas or banana recipes, likes these muffins.  Enjoy!

Banana Crumb Muffins

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
3/4 tsp cinnamon
3 bananas, mashed
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg, lightly beaten
1/3 cup oil
1 tsp vanilla
TOPPING:
1/3 cup packed brown sugar
2 tbsp all-purpose flour
1/4 tsp cinnamon
1 tbsp butter

Preheat oven to 375 degrees F.  Lightly grease, spray with cooking spray, or line with muffin papers, 12 regular muffin cups.

In a large bowl, mix together flours, baking soda, baking powder, salt, nutmeg and cinnamon.  In another bowl, beat together bananas, sugars, egg, oil and vanilla.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.

In a small bowl, mix together 1/3 cup brown sugar, 2 tbsp flour and 1/4 tsp cinnamon.  Cut in butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.