Vegetable Soup

1 gallon peeled tomatoes, cut and cored
1 medium head cabbage, cut (Pour boiling water over to cover, let stand for 10 minutes, and drain)
1 quart diced carrots
1 bunch celery, diced
6 onions, diced (lemon size)
1 can whole kernel corn & Juice
1 can green beans  & juice
2 1/2 quarts cold water
1/4 cup salt
1/2 tsp black pepper

Boil in open kettle for 1 hour or until carrots are done.  Seal in hot jars.  Makes 8 quarts.  Not necessary to hot water bath, but I did anyway.

Spinach Frittata with Bacon and Cheddar

8 eggs
1/2 cup whole milk
1/2 lb fresh spinach, rinsed, dried and torn into small pieces
8 slices bacon
1/2 large onion, peeled and diced
1/2 large bell pepper, diced
1 cup grated cheddar cheese
Salt to taste

Preheat oven to 450 degrees
Cut bacon into small pieces and cook in cast iron skillet over medium heat.  When bacon is crispy, remove with slotted spoon and set aside.
Add diced onions and peppers and saute 2 to 3 minutes, until onions are slightly translucent.
Turn off heat and add spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
Beat eggs until frothy, stir in milk and salt.
Pour the egg mixture into the skillet, and sprinkle the bacon pieces in as well.  Give everything a stir to distribute the ingredients evenly.  This is the last time your going to stir.
Turn the heat on and cook for about 5 minutes or until egg begins to set.  Add grated cheese and then transfer to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

Makes 4 wedge shaped portions

Snickerdoodle Bars

2 1/3 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup butter or margarine, softened
1 1/4 cups sugar
1/2 cup packed brown sugar
3 eggs
1 tsp vanilla

Cinnamon Filling
1 Tbs sugar
1 Tbs cinnamon

Glaze
1 cup powdered sugar
1 to 2 tbs milk
1/4 tsp vanilla

Heat oven to 350 degrees.  Grease bottom of 9x13-inch baking pan.  In a small pan, combine flour, baking powder, and salt, set aside.
In large bowl, beat butter with electric mixer on high speed until creamy.  Beat in sugars.  Gradually beat in eggs and vanilla.  On low speed, beat in dry ingredients until combined.
Spoon half the batter into pan; spread evenly.  Sprinkle with Cinnamon-sugar mixture evenly over batter.
Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool completely.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle.  Drizzle over bars.