1 stick of butter at room temperature
1/2 cup unsweetened cocoa powder
3 cups powder sugar
3 to 5 tablespoons milk
1 teaspoon vanilla
Place the butter in a large mixing bowl. Blend until fluffy, 30 seconds. After that add the powder sugar, milk and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.
Wednesday, October 28, 2009
Buttercream Frosting
1 stick butter at room temperature
3 cups powder sugar
3 to 4 tablespoons milk
1 teaspoon of vanilla
1. Place the butter in a large mixing bowl. Blend until fluffy, 30 seconds. After that add the powder sugar, milk and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems to stiff.
This frosting was so light and fluffy.
3 cups powder sugar
3 to 4 tablespoons milk
1 teaspoon of vanilla
1. Place the butter in a large mixing bowl. Blend until fluffy, 30 seconds. After that add the powder sugar, milk and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems to stiff.
This frosting was so light and fluffy.
Tuesday, October 27, 2009
Halloween Spider Cupcakes
24 cupcake liners for
Cupcakes
1 package plain devil's food cake mix
2 tablespoons cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Frosting:
Buttercream Frosting (you will find it on the blog under frosting)
6 drops yellow food coloring
2 drops red food coloring
Garnishes:
24 Chocolate Spiders
1.Preheat oven to 350
Line the cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter: Place the cake mix, coca powder, buttermilk, oil, eggs and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes.
3. Bake the cupcakes until they spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire rack to cool for 5 minutes.
4. Meanwhile, prepare the Buttercream Frosting. Place 1/4 cup of the frosting in a plastic sandwich bag and set aside. Add the yellow and red food coloring to the remaining frosting. Blend well so the frosting is evenly orange. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely.
Chocolate Spiders
You can make these spiders up to two days before you bake the cupcakes. The six extras make wonderful platter decorations or sweet treats by themselves.
1 1/4 cups chow mein noodles
2 1/2 cups semisweet chocolate chips
1/3 cup milk
1/2 cup confectioners' sugar
1 cup crispy rice cereal
1. Line a baking sheet with waxed paper and set aside.
2. Measure out 3/4 cup chow mein noodles and break them into small pieces. Break the remaining noodles into 2-inch pieces. These will be the spiders' legs. Set the noodles aside in separate groupings.
3. Combine the chocolate chips and milk in a medium-size saucepan over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth, 3 to 4 minutes. Remove the pan from the heat and stir in the powder sugar, cereal, and the small chow mein noodle pieces until blended. Drop the chocolate mixture by tablespoons in a slightly oblong shape (the body of the spider) onto the prepared baking sheet. You will have about 30 bodies, about 2 inches in size. Immediately insert the noodle legs into the spider bodies, 4 on each side. Place the baking sheet in the refrigerator and chill the spiders until hardened, 30 to 40 minutes.
4. Once chilled, remove them from the waxed paper by pushing up from the waxed paper by pushing up from the underside of the waxed paper.
5. Garnish the cupcakes: Cut off a small piece from one of the bottom corners of the plastic bag holding the frosting. Pipe 2 eyes on each of the chocolate spiders. Place a small round decorating candy in the center of each eye. Place a spider on top of each cupcake. There should be 6 extra spiders for additional platter garnish or simply to enjoy.
Sorry about no picture I am still have problems with my computer and hooking up my camera
Cupcakes
1 package plain devil's food cake mix
2 tablespoons cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Frosting:
Buttercream Frosting (you will find it on the blog under frosting)
6 drops yellow food coloring
2 drops red food coloring
Garnishes:
24 Chocolate Spiders
1.Preheat oven to 350
Line the cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter: Place the cake mix, coca powder, buttermilk, oil, eggs and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes.
3. Bake the cupcakes until they spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire rack to cool for 5 minutes.
4. Meanwhile, prepare the Buttercream Frosting. Place 1/4 cup of the frosting in a plastic sandwich bag and set aside. Add the yellow and red food coloring to the remaining frosting. Blend well so the frosting is evenly orange. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely.
Chocolate Spiders
You can make these spiders up to two days before you bake the cupcakes. The six extras make wonderful platter decorations or sweet treats by themselves.
1 1/4 cups chow mein noodles
2 1/2 cups semisweet chocolate chips
1/3 cup milk
1/2 cup confectioners' sugar
1 cup crispy rice cereal
1. Line a baking sheet with waxed paper and set aside.
2. Measure out 3/4 cup chow mein noodles and break them into small pieces. Break the remaining noodles into 2-inch pieces. These will be the spiders' legs. Set the noodles aside in separate groupings.
3. Combine the chocolate chips and milk in a medium-size saucepan over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth, 3 to 4 minutes. Remove the pan from the heat and stir in the powder sugar, cereal, and the small chow mein noodle pieces until blended. Drop the chocolate mixture by tablespoons in a slightly oblong shape (the body of the spider) onto the prepared baking sheet. You will have about 30 bodies, about 2 inches in size. Immediately insert the noodle legs into the spider bodies, 4 on each side. Place the baking sheet in the refrigerator and chill the spiders until hardened, 30 to 40 minutes.
4. Once chilled, remove them from the waxed paper by pushing up from the waxed paper by pushing up from the underside of the waxed paper.
5. Garnish the cupcakes: Cut off a small piece from one of the bottom corners of the plastic bag holding the frosting. Pipe 2 eyes on each of the chocolate spiders. Place a small round decorating candy in the center of each eye. Place a spider on top of each cupcake. There should be 6 extra spiders for additional platter garnish or simply to enjoy.
Sorry about no picture I am still have problems with my computer and hooking up my camera
Tuesday, October 20, 2009
OVEN BAKED HAMBURGERS
My husband found this recipe the other night on cooks.com. It was really good and nice for a change. We served it with baked red potato's with dry ranch dressing and butter over them. Sorry about no picture I have been having problems with my computer.
1 lb. ground beef
1/2 c. bread crumbs or corn flake crumbs
3/4 c. evaporated milk
Mushrooms, optional
1 onion, chopped
1 tbsp. green pepper, chopped
Salt and pepper
Form patties and brown on both sides. Remove from pan. Make
gravy by adding 1 tablespoon catsup or steak sauce to
drippings in pan. Stir well.
Put patties in a baking dish and pour gravy over them. Add
mushrooms over top if desired. Cover pan. Bake at 350
degrees about 1 hour.
1 lb. ground beef
1/2 c. bread crumbs or corn flake crumbs
3/4 c. evaporated milk
Mushrooms, optional
1 onion, chopped
1 tbsp. green pepper, chopped
Salt and pepper
Form patties and brown on both sides. Remove from pan. Make
gravy by adding 1 tablespoon catsup or steak sauce to
drippings in pan. Stir well.
Put patties in a baking dish and pour gravy over them. Add
mushrooms over top if desired. Cover pan. Bake at 350
degrees about 1 hour.
Thursday, October 15, 2009
Hawaiian Meatballs
1 pound ground beef
2/3 cup saltine crackers crumbs
1/2 cup minced onion
1 egg, slightly beaten
1 teaspoon salt
1/2 ginger
1/4 cup milk
Sauce:
2 tablespoons cornstarch
2/3 cub brown sugar
1/2 white vinegar
2 tablespoons low-sodium soy sauce
1 can (20 ounces) crushed pineapple, juice reserved
Preheat oven to 400 degrees
In a bowl, combine ground beef, cracker crumbs, onion, egg, salt,ginger, and milk. Shape into 16 meatballs. Bake on an ungreased baking sheet for 45 minutes. Remove pan from oven and place meatballs on paper towels to drain.
Meanwhile, in a saucepan, combine cornstarch, brown sugar, vinegar, soy sauce, and pineapple, juice over medium-low heat until thick, stirring constantly. Boil 1 minute. Add meatballs and pineapple and heat through.
Makes 4-6 servings
Serve over rice.
Me and my Husband really enjoyed this recipe I can't say the same for my kids. It was nice for a change.
2/3 cup saltine crackers crumbs
1/2 cup minced onion
1 egg, slightly beaten
1 teaspoon salt
1/2 ginger
1/4 cup milk
Sauce:
2 tablespoons cornstarch
2/3 cub brown sugar
1/2 white vinegar
2 tablespoons low-sodium soy sauce
1 can (20 ounces) crushed pineapple, juice reserved
Preheat oven to 400 degrees
In a bowl, combine ground beef, cracker crumbs, onion, egg, salt,ginger, and milk. Shape into 16 meatballs. Bake on an ungreased baking sheet for 45 minutes. Remove pan from oven and place meatballs on paper towels to drain.
Meanwhile, in a saucepan, combine cornstarch, brown sugar, vinegar, soy sauce, and pineapple, juice over medium-low heat until thick, stirring constantly. Boil 1 minute. Add meatballs and pineapple and heat through.
Makes 4-6 servings
Serve over rice.
Me and my Husband really enjoyed this recipe I can't say the same for my kids. It was nice for a change.
Tuesday, October 13, 2009
Nacho Potato Soup
from allrecipes.com
INGREDIENTS
* 1 (5.5 ounce) package au gratin instant potato mix
* 1 (11 ounce) can whole kernel corn, drained
* 1 (10 ounce) can diced tomatoes and green chilies, undrained, mild
* 2 cups water
* 2 cups milk
* 2 cups cubed process American cheese
DIRECTIONS
1. In a 3-qt. saucepan, combine contents of potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.
Note: I used the family size pototatoes about 10.5 oz and thought it was better!
I love this soup it is one of my all time favorite. Because it is so easy. It is a little spicy but it is delicious!!!
from allrecipes.com
INGREDIENTS
* 1 (5.5 ounce) package au gratin instant potato mix
* 1 (11 ounce) can whole kernel corn, drained
* 1 (10 ounce) can diced tomatoes and green chilies, undrained, mild
* 2 cups water
* 2 cups milk
* 2 cups cubed process American cheese
DIRECTIONS
1. In a 3-qt. saucepan, combine contents of potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.
Note: I used the family size pototatoes about 10.5 oz and thought it was better!
I love this soup it is one of my all time favorite. Because it is so easy. It is a little spicy but it is delicious!!!
Sunday, October 11, 2009
Homemade Bread Recipe
From Start to Finish in 1 hour
10 1/2 cups white unbleached bread flour
1/2 cup sugar
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin or 1/3 oil
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 for 25 minutes. This recipe makes four loaves of bread.
For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water. Mix for ten minutes. (put applesauce in bottom of measuring cup and add hot water to total 4 cups.)
Notes:
Lecithin-enhances texture. It can be found at health food stores or at a kitchen store.
I also use dough enhancer and wheat gluten.
If knead by hand use oil (pam spray) and knead for 10 min.
You can make bread sticks, pizza dough, and rolls.
10 1/2 cups white unbleached bread flour
1/2 cup sugar
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin or 1/3 oil
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 for 25 minutes. This recipe makes four loaves of bread.
For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water. Mix for ten minutes. (put applesauce in bottom of measuring cup and add hot water to total 4 cups.)
Notes:
Lecithin-enhances texture. It can be found at health food stores or at a kitchen store.
I also use dough enhancer and wheat gluten.
If knead by hand use oil (pam spray) and knead for 10 min.
You can make bread sticks, pizza dough, and rolls.
Swiss Chicken Casserole
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour
Servings: 6
"A delicious combination of chicken with Swiss cheese, seasoning and creamy goodness in one easy baked dish! Who could ask for more?!"
Ingredients:
6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of
chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
3. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
4. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!
Cook Time: 50 Minutes
Ready In: 1 Hour
Servings: 6
"A delicious combination of chicken with Swiss cheese, seasoning and creamy goodness in one easy baked dish! Who could ask for more?!"
Ingredients:
6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of
chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
3. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
4. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!
Cheesecake-Topped Brownies
1 (21.5-or 23.6-ounce) package fudge brownie mix
1 (8-ounce) package cream cheese, softened
2 tablespoons butter softened
1 tablespoons cornstarch
1 (14-ounce) can Sweetened Condensed Milk
1 egg
2 teaspoons Vanilla
Ready to spread chocolate frosting
1. Preheat oven to 350. Prepare brownie mix as package directs. Spread into well-greased 13x9-inch baking pan.
2. In a large mixing bowl, beat cream cheese, butter and cornstarch until fluffy.
3. Gradually beat in sweetened condensed milk. Add egg and vanilla; beat until smooth. Pour cheesecake mixture evenly over brownie batter.
4.Bake 40 to 45 minutes or until top is lightly browned. Cool. Spread with frosting. Cut into bars. Store covered in refrigerator.
1 (8-ounce) package cream cheese, softened
2 tablespoons butter softened
1 tablespoons cornstarch
1 (14-ounce) can Sweetened Condensed Milk
1 egg
2 teaspoons Vanilla
Ready to spread chocolate frosting
1. Preheat oven to 350. Prepare brownie mix as package directs. Spread into well-greased 13x9-inch baking pan.
2. In a large mixing bowl, beat cream cheese, butter and cornstarch until fluffy.
3. Gradually beat in sweetened condensed milk. Add egg and vanilla; beat until smooth. Pour cheesecake mixture evenly over brownie batter.
4.Bake 40 to 45 minutes or until top is lightly browned. Cool. Spread with frosting. Cut into bars. Store covered in refrigerator.
Peach Strawberry Jam
4-6 cups peaches
2 cups strawberries
5 cups sugar
1. Wash and hull the strawberries, then cut each in quarters.
2. Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water. When peaches are cool enough to handle, remove the fuzz. Cut peaches in half and remove pit, then slice the fruit.
3. Put the fruit in to a food processor and measure the fruit and them put in your pot.
4. Cook mixture for 10 min after boiling. Add 1 pkg of strawberry Jello (3/4 cup).
5. Bottle & Seal
You can do many different variations of the recipe.
I have done just strait strawberry using 6 cups of strawberries
strawberry/apricot Strawberry jello
Peach/raseberry Rasberry Jello
Peach/blackberry Blackberry Jello
Strait Peach Peach Jello
2 cups strawberries
5 cups sugar
1. Wash and hull the strawberries, then cut each in quarters.
2. Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water. When peaches are cool enough to handle, remove the fuzz. Cut peaches in half and remove pit, then slice the fruit.
3. Put the fruit in to a food processor and measure the fruit and them put in your pot.
4. Cook mixture for 10 min after boiling. Add 1 pkg of strawberry Jello (3/4 cup).
5. Bottle & Seal
You can do many different variations of the recipe.
I have done just strait strawberry using 6 cups of strawberries
strawberry/apricot Strawberry jello
Peach/raseberry Rasberry Jello
Peach/blackberry Blackberry Jello
Strait Peach Peach Jello
Oatmeal Waffles
INGREDIENTS
* 1 1/2 cups all-purpose flour
* 1 cup quick-cooking rolled oats
* 1 tablespoon baking powder
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt
* 2 eggs, slightly beaten
* 1 1/2 cups milk
* 6 tablespoons butter, melted
* 2 tablespoons brown sugar
DIRECTIONS
1. In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.
This is another of my kids favorites. My mom use to make these all the time when I was a kid. Enjoy!!
* 1 1/2 cups all-purpose flour
* 1 cup quick-cooking rolled oats
* 1 tablespoon baking powder
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt
* 2 eggs, slightly beaten
* 1 1/2 cups milk
* 6 tablespoons butter, melted
* 2 tablespoons brown sugar
DIRECTIONS
1. In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.
This is another of my kids favorites. My mom use to make these all the time when I was a kid. Enjoy!!
Puffed French Toast
2 eggs
2 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
2 cups milk
1 cup flour
2 1/2 teaspoons baking powder
12 slices Texas-style bread (or any bread of choice), cut in half diagonally
Cinnamon sugar topping
Maple syrup or fresh fruit topping
Mix eggs, sugar, salt, vanilla, and milk until well blended. Slowly add flour and baking powder and mix until smooth. Dip bread slices in batter, allowing any excess to drip off. Fry in a hot skillet with 1 inch of oil until golden brown on both sides. Drain on absorbent paper towels. While toast is still warm, roll in cinnamon sugar topping.
Serve immediately with maple syrup or fresh fruit topping.
Cinnamon Sugar Topping
4 teaspoons cinnamon
3/4 cup granulated sugar
We have topped it with canned apple pie filling (on the blog) and whip cream.
This is one of my kids favorite breakfast. They are good left over just to snack on.
Wednesday, October 7, 2009
Baked Macaroni & Cheese
1 can Campbell's Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon pepper
2 Cups hot cooked corkscrew or medium shell macaroni (about 1 1/2 cups uncooked)
1 Tablespoon dry bread crumbs
2 teaspoons butter, melted
1.In a 1-quart casserole mix soup, milk pepper and macaroni
2.Mix bread crumbs with butter and sprinkle over macaroni mixture.
3. Bake at 400 for 20 minutes or until hot.
Makes 4 servings
Variation: Substitute 2 cups hot cooked elbow macaroni (about 1 cup uncooked) for corkscrew or shell macaroni.
To Double Recipe: Double all ingredients, except increase butter to 1 tablespoon use 2-quart casserole and increase baking time to 25 minutes
1/2 soup can milk
1/8 teaspoon pepper
2 Cups hot cooked corkscrew or medium shell macaroni (about 1 1/2 cups uncooked)
1 Tablespoon dry bread crumbs
2 teaspoons butter, melted
1.In a 1-quart casserole mix soup, milk pepper and macaroni
2.Mix bread crumbs with butter and sprinkle over macaroni mixture.
3. Bake at 400 for 20 minutes or until hot.
Makes 4 servings
Variation: Substitute 2 cups hot cooked elbow macaroni (about 1 cup uncooked) for corkscrew or shell macaroni.
To Double Recipe: Double all ingredients, except increase butter to 1 tablespoon use 2-quart casserole and increase baking time to 25 minutes
Sunday, October 4, 2009
Taco Soup
1 pound lean ground beef
1 can (15 oz) kidney beans
1 can (15 oz) pinto beans
1 can (11 to 15 oz.) whole kernel corn, drained
1 can (10 oz) rotel tomatoes
1 can (28 oz) tomatoes
1 can (14 oz) stewed mexican tomatoes
1 can (4 oz) chopped chile peppers
1 envelope taco seasoning
1 envelope Hidden Valley Ranch dressing
Brown the ground beef, drain well. Add remaining ingredients and stir. Simmer in slow cooker on LOW for 6 to 8 hours. Serve with tortilla chips or Mexican cornbread.
I love this soup, it's so easy to make and is perfect for a fall day. I like to put a little cheese and sour cream in mine. Enjoy.
1 can (15 oz) kidney beans
1 can (15 oz) pinto beans
1 can (11 to 15 oz.) whole kernel corn, drained
1 can (10 oz) rotel tomatoes
1 can (28 oz) tomatoes
1 can (14 oz) stewed mexican tomatoes
1 can (4 oz) chopped chile peppers
1 envelope taco seasoning
1 envelope Hidden Valley Ranch dressing
Brown the ground beef, drain well. Add remaining ingredients and stir. Simmer in slow cooker on LOW for 6 to 8 hours. Serve with tortilla chips or Mexican cornbread.
I love this soup, it's so easy to make and is perfect for a fall day. I like to put a little cheese and sour cream in mine. Enjoy.
Aunt Ruth's Apple Butter Jam
8 c. applesauce (thick)
5 c. sugar
4 tsp. cinnamon
3/4 tsp. ground cloves
3/4 ground allspice
1/2 tsp. salt
2/3 lemon juice
1 pkg. Sure-Jell
Mix all ingredients, except sugar, and bring to a good rolling boil, stirring constantly. Add sugar and return to boil. Boil 1 or 2 minutes. Remove from heat; stir on and off for 2 to 3 minutes. Pour into hot jars and seal.
5 c. sugar
4 tsp. cinnamon
3/4 tsp. ground cloves
3/4 ground allspice
1/2 tsp. salt
2/3 lemon juice
1 pkg. Sure-Jell
Mix all ingredients, except sugar, and bring to a good rolling boil, stirring constantly. Add sugar and return to boil. Boil 1 or 2 minutes. Remove from heat; stir on and off for 2 to 3 minutes. Pour into hot jars and seal.
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