Cold-Day Quick Fix!

hodgepodge n. 1. odds and ends: a motley assortment of things

2. A collection of miscellaneous things; a jumble

I don't know if this is a real soup, or something my mom made up when I was a kid. Either way, it's always been a favorite of mine.  It's so easy and  the perfect quick-fix for a cold and blustery day!  Really, you just mix a bunch of stuff in a stock pot and call it a hodge-podge.

First of all, brown 1lb of lean hamburger meat and one large yellow chopped onion in your stockpot and drain excess grease.

Then start throwing in whatever you want.  Here's what I do...

Add to your meat:

• 1 can or Ranch Style Beans
• 1 can of mixed veggies (or frozen if you have it)
  
• 2 cans of minestrone soup
• 1 can of tomato sauce
• 1 can of rotel

After you empty a can into the soup, fill it with water and add that to the pot too.  Then add some salt, pepper, and garlic.  If you like it hot, add chili powder or Tabasco. You can pretty much suit this soup to your taste...you can add beans, noodles, more veggies, etc...

Now simmer until it's heated throughout.  (*Note: this soup is even better the next day!)

Okay...here's my favorite corn muffin of all time.  I know my sister claims to have the best corn muffin recipe "ever"...but I claim this is the best "ever". ("ever"= a word that may be slightly overused in our households. Anything that we really like is often referred to as "the best ever". Some "best evers" like movies and songs are often replaced...but this corn muffin recipe is seriously the best...ever!)

First cream together:

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt

Now add to the mixture:

• 1 1/2 cup flour
• 3/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup canned milk or buttermilk (I've used both, depending on what I had on hand. Honestly, they were both really good.  Although, I think I lean slightly more towards the buttermilk.
• 1 can of creamed corn

This will fill anywhere between 12-20 greased muffin cups, depending on how big you want them.  Then, just bake for 25 minutes at 400 degrees and you'll have (dare I say it?)....the best corn muffins...ever!!