Taco Soup/ chili

This Recipe is a great  pitch-in recipe or make ahead.
This  can be frozen and  taken straight from freezer to microwave!  To  me it tastes better t he second day.
you can do  this in an hour or so. You can also start it in t he morning in a crock pot before work by the time  you get  home  its ready!

2 pounds ground beef cooked, crumbled and drained (you can substitute with ground turkey)
2 cans red kidney   beans              2 packages Taco seasoning
2 cans black beans                       2 packages dry ranch mix
2 cans garbanzo beans                  2-3 cups water
2 cans diced tomatoes                   2 cans mexican corn
1 large diced onion

Dump all ingredients  in pot stir (do not drain beans) together and simmer until beans are tender.
Serve with  options we find best:
Corn Bread
Shredded Cheese
Sour Cream
tortilla chips
corn chips
ritz crackers

Green Bean Casserole

I love green bean casserole,  it's not just for  the  holidays!

2 cans green  beans drained                3/4 cup milk
1 can mushroom soup                        1 tsp pepper
1 can Durkee Fried onions

Combine beans, soup, milk pepper, and  1/2 can of onions.  Bake uncovered  at 350 for 30 minutes. top with remaining onions and  bake an additional 5-10 minutes.

Spinach Dip

10 oz frozen Spinach (thawed and drained)
16 oz  Sour cream
1 cup Miracle Whip
1 Pkg Knorr vegetable mix
3 cups chopped green onions
1 can water chestnuts chopped (optional)

mix all ingredients together  and chill for at least 2 hours.
Note: Good served with Hawiian Bread

Boiled Custard

I am an egg nog fan but allergies prevent me from enjoying it.  Boiled custard is a recently discovered delight that I can enjoy.

1  Box Vanilla pudding
1/2 cup sugar
5 cups milk

Mix  well  and store in refrigerator!

Pimento Cheese

ok  I never liked pimento cheese until  I tried this pimento cheese.

1 large box velvetta cheese
1/2 jar miracle whip
1 large jar of pimentos

In large sauce pan on low heat melt cheese. Mix in pimento, then fill pimento jar with water and  pour  into cheese mixture. when mix is  melted  re move from heat.  when almost  cooled mix in miracle whip.  will  be  creamy. Refrigerate.

WHITE SAUCE

My sis  in law made this  sauce when she  made Japanese rice. I find it a great sauce  to  dip many different things in. or spread  on a sandwich.

1 1/4 C Helman's Mayo
1/4 C Water
1 TBS Tomato Paste
1 Tbs melted butter
1/2 tsp garlic powder
1/2  tsp ginger
1/4 tsp paprika
dash of Cayenne Pepper

Blend all  ingredients well, store in sealed container in refrigerator. 

French Quarter Beignets

                                                          Recipe Courtesy Paula Dean

• 1 1/2 cups lukewarm water
• 1/2 cup granulated sugar
• 1 envelope active dry yeast
• 2 eggs, slightly beaten
• 1 1/4 teaspoons salt
• 1 cup evaporated milk
• 7 cups bread flour
• 1/4 cup shortening
• Nonstick spray
• Oil, for deep-frying
• 3 cups confectioners' (powdered) sugar

Directions

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Be a Hermit

Applesauce Hermits are a great way to warm the  soul.  I remember having these every year around Christmas. Granny always hid these in her special cookie jar.  I would always come straight to that jar when she baked! 

Here you go:
mix in the love  that a grandma would!

2 3/4 c flour                               1/2 tsp salt
1 tsp  baking soda                      1/2 tsp cinnamon
1/4 tsp nutmeg                           1 cup raisins
1/2 cup butter                            1 cup Brown  Sugar
1 egg                                         2 cups applesauce

Preheat oven to 350. Cream Butter, Sugar, and eggs.  Add  precombined dry ingredients and  applesauce alternately. mix well!  Drop by spoonfuls on cookie sheet. Bake 10-12 minutes.  Don't over cook. 
Drizzle glaze over top.

To make glaze:
2 cups powdered sugar
3 tablespoons strained fresh orange juice
1 tablespoon orange extract

 Sift powdered sugar into a small saucepan and stir in orange juice and extract to make a smooth paste. Heat glaze over moderately high heat until just warm to the touch.

Enjoy!!! 

Trail runners!

Trail Mix   that has a twist

1 box Duncan Hines Snack Express kit~ S'mores
1 cup honey roasted peanuts
1 cup raisins
1 cup pretzel sticks
1 cup banana chips
1/2 cup dry roasted sunflower seeds

1. Coat a large mixing bowl and stiff spatula with cooking spray. Add graham and chocolate chip pieces and add all remaining ingredients into bowl.
2. Place marshmallow  packet , vertically, in a microwave safe cup or mug. Cut corner to vent. Microwave 45-60 seconds.
3. pour over mixture, mix until evenly coated.
4. Spread mix on waxed paper in single layer to cool. when cool pull apart into bite sized pieces.

COOKIES!!!!

These recipes originally were made for a  cookie press. but you can shape them or roll them for cookie cutters if  you wish, spoon them out onto the pan. chill and slice, whatever is easier for you!

PLAY  have  fun!  Enjoy!!

Orange Cookies

1 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbs orange juice
1 egg
1 tsp grated orange rind
2 1/2  cups sifted flour
dash of salt
1/4 tsp baking soda

cream butter and gradually ad sugars, beat until light.
Add orange juice, mix well. Add egg and grated orange rind. Sift flour salt and baking soda together and add to the creamed mixture gradually. mix well. Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.
Back at 350 approximately 10-15 minutes

                          

CARAMEL COOKIES

1 cup shortening
3/4 cup dark brown sugar
3/4 cup white sugar
2 eggs
2 tsp vanilla
3 1/2 cups sifted flour
1 tsp salt
1/2 tsp baking soda

Cream shortening and gradually add both sugars. Add eggs and vanilla. Add salt and baking soda mix well! Gradually add flour and mix well. Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.

Back at 350 approximately 10-15 minutes


Chocolate Cookies


1 c shortening
1 c sugar
1 egg
2 tsp vanilla
5 tbs cocoa
1 tsp baking powder
dash of salt
2 c sifted flour

Cream shortening, gradually add sugar. Add unbeaten egg and vanilla.  Sift dry ingredients together and gradually add to cream mixture, mix well.   Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.

Back at 400 approximately 10-15 minutes

Grilled Cabbage

Grilled Cabbage
Let's bring the summer in right fire up teh grill and eat healthier~

1 large aluminum pan
1 large cabbage quartered
2 sweet onions quartered
1 pound of bacon add pork chops if  you like
1 can of beer
hot sauce to taste
season to taste I prefer garlic and sea salt
optional diced red and green peppers

Directions
1. Place cabbage and onion in the aluminum pan with a small amount of oil
2. Add can of beer
3. Sprinkle seasoning over cabbage and onions
4. Dash with hot sauce depending on how hot  you want
5. Layer bacon over cabbage and pork chops if  you choose
6. cover with foil and place on grill until meat is done ( about 2 hours)

Calzones

All-American Calzones

This is a great recipe for nights when the family cooks together. Start with homemade pizza dough, and let everyone prepare his or her own calzone. You may use any toppings you like—just don’t fill the dough too full.

MAKES 4 CALZONES

 Basic Pizza Crust, below

 1 tablespoon cornmeal

Ketchup and/or mustard

8 ounces lean ground beef, cooked and crumbled

4 slices bacon, cooked and crumbled

4 ounces Cheddar or American cheese, sliced

1/4 cup chopped onion

4 dill pickle slices, chopped

 Heat oven to 400°F with rack in lower third. Spray a baking sheet with nonstick cooking spray and sprinkle with cornmeal.

Lightly flour working surface. Divide pizza dough into 4 parts. Roll each part into an 8-inch circle. Spread ketchup and/or mustard over half of each circle. Sprinkle 1/4 cup ground beef, crumbled bacon, an ounce of cheese, 1 tablespoon onion and dill pickle over condiments. You can add about 1/2 cup additional “extras” to each calzone. Fold circles in half. Press edges together and pinch to seal. After I pinch the edges, I roll them and press again. Place on baking sheet and cut several slits into top of each calzone.

Bake about 18 minutes or until golden brown. Cool slightly before serving.

Fillings for Traditional Calzones: Pepperoni slices, cooked and crumbled Italian sausage,    fresh sliced mushrooms, chopped green pepper, sliced ripe olives, shredded mozzarella cheese, Parmesan cheese.

 Basic Pizza

 This easy crust makes enough dough for two pizza crusts and four calzones. When I only need one pizza, I pre-bake the second crust and freeze it. With a crust from the freezer, homemade pizza arrives faster than delivery!

 MAKES 2 (12-inch) PIZZAS

                 1  (1/4 ounce) package active dry yeast

                  1     cup warm water (105–115°F)

                  3       cups all-purpose flour, divided

                  1   tablespoon sugar

                 1/2 teaspoon salt

                  1   tablespoon olive oil

Sprinkle yeast over warm water in small bowl and let stand about 5 minutes. Combine 2 1/2 cups flour, sugar, and salt in large bowl. Stir in yeast mixture and olive oil. Continue stirring until flour is absorbed. Stir in remaining flour until a soft dough is formed. Dough will be sticky to start with, but after kneading it becomes easier to handle.

Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough1/4 turn and repeat. Knead dough 6 to 8 minutes or until it is smooth and elastic.

To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back.

If dough is sticky, gradually add flour while kneading but limit flour to 3 cups. Shape dough into a ball by pulling sides underneath forming a smooth top. Cover dough and let it rest while you prepare toppings. I just invert a bowl over the dough for this short rest.

Heat oven to 450°F. For crispest crust, place rack toward bottom of oven.

Grease two 12-inch pizza pans. Leave about 1 inch around edge of each pan ungreased so dough has something to cling to as it is stretched to fill pan. Place half of dough in center of each pan, and push it out to pan edges, rotating pan as you go. Form a raised edge around the crust’s perimeter.

Bake crusts 7 to 10 minutes or until they are just beginning to brown. Remove from oven. (The crusts can be frozen at this point. Cool to room temperature and wrap tightly before freezing.) Top as desired.

WHITE CHOCOLATE LEMON TRUFFLES

White Chocolate Lemon Truffles 

Makes 2-3 dozen

⅓ cup plus 1 tablespoon heavy cream
grated zest of 1 lemon
9 ounces best-quality white chocolate, very finely chopped
pinch salt
4 tablespoons (½ stick) unsalted butter, cut into ¼-inch cubes
2 teaspoons lemon juice
½ cup granulated sugar

1. In a small, heavy, nonaluminum saucepan, combine heavy cream and lemon zest. Heat on medium heat until cream comes to a simmer, stirring occasionally. Remove from heat. Cover tightly and allow to stand 20 minutes at room temperature.

2. Meanwhile, combine white chocolate, salt, and butter in a medium heatproof bowl. When cream has stood 20 minutes, remove cover. Reheat the cream mixture over medium heat, stirring occasionally, until it reaches a simmer again. Strain cream through a fine-meshed strainer into the white chocolate mixture. Press down on the lemon zest left in the strainer to extract all of the liquid from it.

3. Melt the chocolate mixture in a large heatproof bowl set over a saucepan of almost-simmering water, stirring frequently, until just it’s just over half melted. Remove it from the heat and the hot water. Continue stirring until the mixture is completely melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.) Stir in lemon juice. Chill at least 4 hours.

4. Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in granulated sugar until well-coated. Continue until all base is used.

5. Store truffles airtight in refrigerator for up to one week; freeze for longer storage. To serve, remove from refrigerator 15 to 20 minutes prior to serving time.

Dreamsicle Fudge

This fudge is really yummy!  tastes like the dreamsicle ice cream pops.

3 cups Sugar
3/4 cup Margarine
2/3 cup evaporated milk
10 oz white chocolate chips
7 oz marshmallow creme
9 drops red food coloring  ***
12 drops yellow food coloring  ***
3 tsp orange extract******

Combine sugar milk and margarine in sauce pan. Bring to a boil.  Boil and stir for 3-5 minutes Remove from heat. add marshmallow creme and white chips. Stir until smooth. set aside one cup of mixture in a bowl.  In the sauce pan add food coloring and extract. mix well. pour into 9X13 inch pan. Drop the white mixture by spoonfuls onto fudge. Use a knife to make swirls throughout the fudge.


***  you can make any colors you wish to create
****** Use any extract flavor you prefer....
         Root beer float fudge is good
         Lemon Creme
         Banana Creme
         Irish Creme
         Raspberry Creme
         Maple Creme

I have an addiction.

Taco Bake

1 pound ground beef
1 small onion, chopped
3/4 cup water
1 package (1-1/4  ounces) taco seasoning
1 can (15 ounces) tomato  sauce
1 package (8 ounces) shell macaroni, cooked and drained
1 can (4 ounces) chopped green chilies
2 cups (8 ounces)  shredded cheddar cheese, divided

In a skillet, brown ground beef and onion over medium heat: drain. Add water, taco seasoning and tomato sauce; mix well.  Bring to a boil; reduce heat and simmer for 20 minutes. Stir in macaroni, chilies and 1 1/2 cups of cheese. Pour into a greased  1 1/2 qt baking dish. Sprinkle with the remaining cheese. Bake at 350 F for 30 minuted or until heated through.  serves 6

DONUTS!

Who doesn't love  a good donut?








Baked Raised Donuts
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoon margarine
1/3 cup very warm water
1 pkg. yeast
1 egg, beaten
2 1/3 cup sifted flour
1 teaspoon lemon rind
1/4 teaspoon nutmeg
1/2 cup melted margarine
1/2 cup granulated sugar
2 teaspoon cinnamon

Scald milk. Stir in sugar, salt and oleo. Cool to lukewarm. Measure very warm water into large mixing bowl. Sprinkle yeast in water; stir until dissolved. Stir in lukewarm milk mixture, egg and 1/2 of flour. Beat until smooth. Stir in lemon rind, nutmeg and rest of flour to make soft dough. Turn dough on a lightly floured board and knead until smooth and elastic. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk (45 minutes). Punch down. Turn out on floured board. Roll out 1/3-inch thick. Cut with floured donut cutter. Place donuts on greased baking sheet. Cover and let rise in warm place for 1/2 hour. Brush tops and sides with some of the melted oleo and bake at 375 degrees for about 15 minutes. Remove from oven and dip in remaining oleo, then in 1/2 cup sugar into which some cinnamon has been mixed. Serve warm. Makes 1-1/2 dozen.



Krispy Kreme Doughnuts
2 pkg yeast
1/4 cup warm water (105-115 degrees)
1-1/2 cup lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cup all-purpose flour
Vegetable oil

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.

Creamy Glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoons vanilla 4-6 tablespoons hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoon vanilla 4-6 tablespoon hot water 4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

Rolls are good!

Bread  machine  is  best  for these rolls,  we  love  them  with honey butter  or  to sop up gravy.
In bread machine place
1 cup Water
2 tbsp margarine
1 egg
3 1/4 cup bread flour
1/4 cup sugar
1 tsp salt
3 tsp Yeast

Set on dough cycle.  Shape into balls  or just drop on lined cookie sheet. Cover lightly  and let double.
Bake at 375 F about 12-15 minutes.

STIR that Fry

Chicken Stir-Fry

Cook  1 Pound boneless, skinless chicken breasts {cut into strips}
in 3/4 cup Miracle Whip salad dressing in large skillet on medium high heat 3 minutes.
Add 1 package  (16 oz) frozen mixed vegetables (thawed)
or 3 cups cut up fresh vegetables.
Stir in 2 tablespoons soy sauce and 1/2 teaspoon garlic powder. Continue cooking 5 minutes or until chicken is cooked through.   Serve over rice.

Enchiladas!!!

Beef  Enchiladas  what a great  family dinner

12 flour tortillas
1 1/2 pounds ground  chuck
1 can enchilada sauce
1 small can green chilies, chopped
grated yellow and white cheese
Cook  and crumble ground beef until done, drain fat, add can of chilies and 4 tablespoons enchilada sauce.  Put  a large  spoonful of meat mix into each tortilla. Add Cheese.  Roll tortilla.  Place in  sprayed 9X13 pan. Pour remaining enchilada sauce over top and  top with shredded cheese.  Bake at 375 F until Bubbly and light brown. Approximately 25-30 minutes

Beef it up!

Family Beef Noodle Casserole

1/2  of a 1 pound package of Egg Noodles uncooked
1 pound ground beef
1/2 cup chopped bell pepper
1/2 cup chopped  onion
2- 10 3/4 oz cans condensed cream of mushroom soup
1 - 10 oz package frozen peas and carrots
1 1/2 cups milk
8 oz sour cream
4 oz shredded  cheddar cheese.

Cook noodles as package directs;drain.   In Dutch Oven, over medium heat, brown beef; pour off fat.  Add red pepper, and onion; cook and stir until  tender. Stir in noodles and ten remaining  ingredients except cheese.Cook and stir until heated through; top wiht cheese. Serve immediately. Refrigerate leftovers.  for  extra  crunch  add water chestnuts.