Lasagna Soup

Ingredients:

• 1 pound fake meat crumbles
• 1 onion, chopped
• 1 chopped bell pepper
• 3 cloves chopped garlic
• 1 tablespoon firmly packed brown sugar
• 1 (32-ounce) box vegetable broth
• 2 (14.5-ounce) can petite diced tomatoes
• 2 (8 oz) can tomato sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 2 cups broken lasagna noodles (About 8 noodles)
• 1/2 cup Parmesan cheese
• 2 cups shredded cheese
• Some chopped basil (optional)

Preparations

1. In a large soup pot, combine onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes. Add in meat crumbles and cook until thoroughly heated.
2. Stir in brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.
3. Add noodles, and simmer until noodles are tender, about 13-15 minutes.
4. Stir in Parmesan cheese and basil. Serve and top with shredded cheese.

Rolo Cookies

Ingredients:

• 1 bag of Rolo's
• 1 box Devils Food Cake mix
• 2 eggs
• 1/3 c. oil
• 2 Tbsp water

Preparations:

1. Preheat oven to 350 F.
2. Mix the eggs and oil and slowly add the cake mix. Stir in water in small amounts until completely combined. It will take a lot of stirring.
3. Once combined, refridgerate for half an hour.
4. Take a small ball of dough and form a ball around the unwrapped rolo. Use as little dough as possible.
5. Place on greased cookie sheet. Cook for 8 minutes or until evenly flat. Rotate the cookie sheet 180 degrees midway through. Yields 24-36.