Pecan Clouds (Gluten Free)

• 2 egg whites
• 1 teaspoon vanilla extract
• 3/4 cup packed light brown sugar
• 1 1/2 cups pecan halves

1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet.
2. In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add brown sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.
3. Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.

Super Easy, Delicious Vegetable Beef Soup

1-15 oz. can lima beans
1-15 oz. can whole kernal corn
1-15 oz. can stewed tomatoes
1-15 oz. can cut okra
1-15 oz. can french cut green beans
1-15 oz. can diced tomatoes
steamed cabbage (optional & amt is up to you..I like a lot)
1-8 oz. bottle ketchup
1 tsp. black pepper
2 tsp. salt
1 medium onion (diced)
4 medium potatoes (diced and boiled...and drained)
1 lb. ground beef, browned and drained

*Combine all vegetable (w/ liquid from cans) and meat in large stock pot.  Add ketchup, salt & pepper.  Cook until heated well...about 10 minutes.  DELICIOUS, especially with grilled cheese or Jiffy cornbread.  Makes approximately 1.5 gallons.