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Creamy Hamburger Potato Soup Ingredients: 1lb ground beef 4-5 medium potatoes, diced 1 small onion, chopped 2-3 carrots, sliced (or 1 cup of frozen mixed vegetables) 4 cups of beef broth (or one carton) 1 cup of milk 1 cup shredded cheddar cheese (optional) Salt and pepper to taste Directions: 1. Brown the beef in a large pot, add in the chopped onion. Cook together until beef is browned, if necessary, drain then grease. 2. Add in the sliced carrots and diced potatoes, mix. Add in the beef broth, bring to a boil. 3. Let simmer for on low heat for 15-20mins, until potatoes are soft. 4. Add in milk and cheese, mix well. Heat until creamy and warm on low heat, do not boil. 5. Season with salt and pepper to taste, and serve. Blueberry Crumble Bread Ingredients: For the Bread: ¾ cup granulated sugar ½ cup 2% milk ½ cup canola oil or vegetable oil or coconut oil 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 2 cups blueberries (fresh or frozen) For the Crumble: ⅓ cup granulated sugar ⅓ cup all-purpose flour 3 tablespoons salted butter, softened not melted Directions: 1. Preheat the oven to 350⁰F, grease bread pan with nonstick spray. 2. In a medium bowl, mix together sugar, milk, oil, egg and vanilla extract. 3. In a large bowl, mix together flour, baking powder, and salt. Once well blended, add in the contents of the medium bowl. Mix well, then slowly add in the blueberries. Set aside. 4. In a separate, medium bowl, combine ingredients for the crumble. Mix together. 5. Pour bread dough into the loaf pan. Top with Crumble mixture. 6. Bake in the oven for 55-60 mins, possibly longer depending on your oven. Cook until a toothpick comes out cleanly once inserted into bread. Once it has cooled for at least 10 mins, transfer to a wire rack to continue cooling.