Vegetable Soup

2 jars tomatoes (I use home-canned tomatoes and dice them after dumping them into the pot)
4 large potatoes, peeled and cubed
1 can green beans
1 can corn (I use a bag of frozen corn)
chopped carrots
diced onion
2 cans tomato soup
Beef bullion
Hamburger

Brown hamburger in large pot, add onion last few minutes along with salt, pepper, and parsley seasoned to taste.
Add all other ingredients and stir frequently until potatoes and carrots are tender.
Can top with grated cheese.

Microwave Butter Toffee

Ingredients:
1-1/3c sugar 1c softened butter
2T water 1T dark corn syrup
1t vanilla 3/4c semi sweet chocolate chips
2/3c chopped walnuts
Directions:
In large microwave-safe bowl mix sugar, butter, water, and corn syrup. Microwave 4 minutes. Stir. Microwave another 6-8 minutes stirring every 2 minutes until thickened and gold in color. Add vanilla. Stir well. Pour into greased 9x13 dish. Spread chocolate chips over hot toffee. Sprinkle walnuts, pressing into melted chocolate. Cool completely. Break into pieces.

Pizzaghetti

From the kitchen of Shannon Fairchild
1- 12 oz pkg spaghetti noodles
2 eggs
1/2 cup milk
4 cups grated mozzarella cheese
3/4 tsp garlic powder
1/2 tsp salt
2 - 15 oz jars spaghetti sauce
1 1/2 tsp oregano
pepperoni (or topping of your choice)

Cook, drain noodles. Add eggs, milk, 1 cup of cheese, garlic powder and salt.
Bake at 400 for 15 min in greased pan.
Then spread on spaghetti sauce and oregano. Top with rest of cheese and pepperoni. Bake at 350 for 30 min