YUMMY TACO SOUP :)

Ladies, I made this last night for the first time, came home to a wonderful smelling home and it was delicious! I was shocked at how cheap it was to make and and healthy as well :).
PERFECT for fall!!!

Here is the recipe:
2 cans kidney beans
2 cans pinto beans
2 cans of corn
1 1/2 cans of diced tomatoes
1 can of ro-tel
1 packet Taco seasoning
1 packet of Ranch dressing mix
1 lb lean ground beef or ground turkey
shredded cheese for topping
sour cream for topping

Directions:
Brown meat and drain
Add meat to crock pot
Sprinkle seasoning packets on top of meat
Drain and rinse all beans and add
Add ENTIRE contents of corn and tomato cans (do not drain these)
Stir all together

Cook on low 8-10 hours or high 4-6. I think the longer it sits, the better, but its great after 5 hours! I don't always have time for 8-10 on low. :)
Top with shredded cheese and sour cream.

BON APPETITE!

Broccoli-Cheddar Cheese Bundles

INGREDIENTS:
1 lb. boneless, skinless chicken breast or thighs (thin cut works best or you can pound it to thin it out)
1 cup frozen broccoli, thawed, chopped
1 cup shredded cheddar cheese
4 slices (or more) bacon, cooked, crumbled
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix


DIRECTIONS:
Preheat oven to 400ºF. If you use chicken thighs or thick cuts of chicken breasts-- place chicken on cutting board. Flatten slightly by pounding with meat mallet to 1/2-inch thickness.
Top evenly with broccoli, cheese and bacon.
Roll up each chicken tightly, starting at one of the short ends; secure with wooden toothpicks.
Place Shake n Bake in shallow bowl. Roll each chicken bundle in coating mix until evenly coated on all sides.
(Sometimes I pour a little melted butter over the chicken after the Shake n Bake.)
Place, seam-sides down in foil-lined baking pan.
Bake 25 to 30 min. or until chicken is cooked through.
Remember to remove toothpicks before serving!

Sausage & Cream Cheese Breakfast Delight!!

Girls, this is just 'downright' delicious! A lady at Noonday brought these in one Sunday for sunday school, I think me and another girl ate 4 or 5, I mean they are THAT GOOD!! I have since made them for a breakfast for a large group on a trip and also for an appetizer for a dinner at my grandmothers. Both times they were a hit! GREAT for breakfast, cheap and easy and kids even love them!!! :) And did I mention SUPER EASY??? Gear up girls, a double recipe might be due :)

Ingredients:
1 lb Jimmy Dean Sausage (the kind in the roll shape usually by the bacon)
1 package of cream cheese
2 packages of crescent rolls

-Brown sausage on stove, drain and keep in pan.
-Add cream cheese to sausage while still warm, heat until it melts
-Take out your crescents and on each triangle place a large spoonful of mixture on each. "Wrap" up best you can (they don't have to look pretty bc they'll bake pretty)
-Bake about 10-15 min at 350 or until crescents start to look 'done' :)

Yields: about 17 crescents

**The first time I made it for a group of 10 I didn't double the recipe but should have, and for a group of 23 I did double the recipe and it was great. Many people eat more than one!!**

Vidalia Onion Pie

INGREDIENTS:

6 Vidalia onions, sliced thin and into bite size pieces

4 eggs, beaten

1 cup sour cream

salt & pepper to taste

1/2 cup unsalted butter

1/4 & 1/2 cup grated Parmesan cheese

1 pinch paprika

1 tablespoons hot sauce

2 (9") pie shells

Possible Add-ins:  1 cup shredded cheddar cheese, crumbled bacon, or cooked ham

DIRECTIONS:

• Bake pie shells according to directions
• Preheat oven to 375 degrees.
• In medium skillet, cook onions in butter for about 10 minutes, or until clear and soft.
• In a large bowl, mix onions (along with juice in pan) with eggs and sour cream.  Stir in 1/4 cup cheese.  Add salt and pepper and hot sauce to taste.  Blend well and pour into pie shells.
• Sprinkle 1/2 cup grated Parmesan cheese and paprika on top of pies.  Bake in preheated oven for 20 minutes.  Lower temperature to 350 degrees and bake an additional 30-40 minutes or until lightly browned on top.  Let cool before slicing.

Lime Icebox Pie

INGREDIENTS:

1 (6 oz.) can frozen limeade concentrate, thawed

1 can condensed milk

1 (12 oz.) Cool Whip

2 graham cracker crust.

if desired: about 2 drops green & 1 drop yellow food coloring

DIRECTIONS:

• thaw limeade
• mix all ingredients together in a big bowl. pour into crusts.
• freeze until hard before serving

Homemade Salsa

INGREDIENTS:

• 4 cans (28 ounce) diced tomatoes (fresh works even better!)
  
• 1 can (28 ounce) tomato sauce
• 2 tablespoons minced garlic (3 if you really like garlic)
• 2 bunches fresh cilantro
• 3 chili peppers
• 6 jalapenos (for "medium" salsa, de-seed 3 of the jalapenos)
• 1 sweet onion
• salt and pepper, to taste

DIRECTIONS:

1. Cut and de-seed jalapenos and peppers. Pulse jalapenos, peppers and onion in processor.
2. Add tomatoes and tomato sauce and pulse in processor.
3. Cut stems off of cilantro. Add cilantro, garlic, and salt and pepper to mix and pulse to desired consistency.

Side notes:

• I have a small food processor, so I have to pulse small amounts at a time and add them to a big bowl.
  
• This recipe makes a lot of salsa! Be ready to give some away or bring some to a party.
  
• There is not an exact science to this recipe so it's hard to mess it up!
  

Buffalo Chicken Dip

INGREDIENTS:

• 1 cup Ranch dressing (or Blue Cheese)

• 2 (10 ounce) cans chunk chicken

• 3/4 cup "Texas Pete" Buffalo Style Chicken Wing BBQ Sauce


• 1- 1/2 cups shredded cheddar cheese


• 1 bunch celery, cleaned and cut into 4" pieces


• crackers or tortilla chips
• 2 (8 ounce) packages cream cheese

DIRECTIONS:

• Heat chicken and buffalo sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle with remaining cheese. Cover and cook on low setting until hot and bubbly. Serve with celery sticks and crackers or tortilla chips.