soup + rice = quick & easy supper

It was one of those nights...one of those nights that it is 5:00pm with no plan and no idea as to what to make for supper...one of those nights that is so hot that you don't want the oven on or having to heat up the house...today was one of those nights. Oh I have plans to meal plan and be prepared for the week before the week begins, I have pinned a bunch of things, but actually doing it...well that has not happened yet.  But it will, I am determined to make that happen, maybe next week! Anyways, so tonight I went to the cupboard and threw together something quick and it was good - tasted good, filling, quick and easy to make...perfect for one of those nights.
 

Heat up 2 cans of this on the stove

 

Measure out 2-1/2 cups of rice and cook it.  Then mix the soup and rice together.  Sprinkle shredded cheese on top.  I used a cup of sharp cheddar.  Enjoy!  Has a nice little kick to it and it is filling.  Quick and easy!

 

Raspberries

My daughter has been enjoying eating raspberries that my dad has been picking out of my parents' raspberry patch each day.  I love this time of year...the weather is changing, the air is getting crisper, the in season veggies and fruits.  I remember going out and picking (and eating!) the raspberries straight from the bushes.  My mom always makes raspberry bars each fall and they are the BEST!  So, I thought I would share and hopefully you enjoy them as much as I do! :)  My mom has been making this recipes for years as it was originally published in the August/September 2007 issue of County Woman magazine.

Raspberry Patch Crumb Bars

Ingredients

• 3 cups all-purpose flour
• 1-1/2 cups sugar, divided
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup shortening
• 2 eggs, lightly beaten
• 1 teaspoon almond extract
• 1 tablespoon cornstarch
• 4 cups fresh or frozen raspberries (do not thaw beforehand if you are using frozen ones)

Directions

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish.
• In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
• Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.