Tramp Soup

This soup came out so well that I wanted to share the recipe! I’m actually going to play around with it a bit more as to make some different combinations. I couldn’t help but think how great a handful of shrimp would have tasted as well as some freshly picked herbs! I would say that my recipe would serve 6 as I can see it lasting about 3 more meals for my husband and I. It’s a very hearty soup so it’ll be great to make when it’s cooler too!

Banana Muffins


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
  2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
  3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Easy Crock Pot Chicken Broth

1 whole chicken (de-boned, yet leaving some meat on the bones to provide flavor!) chicken drippings
1-2 celery stalks, chopped
1 small onion, chopped
Salt (to taste)
Pepper (to taste)
2 Carrots, cut into chunks
Rosemary (optional, to taste)
Thyme (optional, to taste)
10-12 cups of water

Add all ingredients to a your crock pot and set to low heat. Cook for 2-3 hours. Use a strainer and ladle broth into it’s storage containers. Allow the broth to cool in the refrigerator overnight, and skim the solid layer of fat from the top the following day.