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.

Swiss Chicken

Hey Girls! So I love to cook, but haven't figured out what to post yet. Then after last night, it dawned on me I don't have to post any of my 'fancy' recipes but even the simple ones work! I fixed this last night and this is one of my favorite dishes not only b/c its easy but its so yummy!!! And for your mommies, it might even be kid friendly :). It's so basic and easy I'm almost embarrassed to post it but I assure you its good!

Swiss Chicken

4 boneless,skinless chicken breasts
2/3 c pepperidge farm stuffing
1 can cream of chicken soup
1/2 c melted margarine
1/4 c milk
4-6 slices of swiss cheese
Garlic salt
Pepper (I use the Lady's House seasoning by Paula Deen. It's salt, pepper and garlic powder all in one, I make it and put it in a container by my stove, use it ALL the time to season things)

Place the chicken in a greased 9x13 dish. Sprinkle w/ Garlic salt and pepper (to taste)
Place a piece of swiss cheese on each chicken breast (may take a slice and 1/2 , up to you!)
Set aside
Mix soup and milk together and pour over chicken
Top w/ stuffing and drizzle melted butter on top!
Bake at 350 for 50 minutes

Its so easy and yummy! Always turns out to be favorite!
Serve w/ a salad or green beans and a starch. :)

BON APPETITE!

Toasted Almond Chicken

There is another one of my favorites from Easy Weeknight Favorites... This will taste very rich and fancy but is SO simple!

Toasted Almond Chicken
Prep: 10 min. Cook: 16 min.

6 skinless/boneless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons butter or margarine, divided
1 1/2 cups whipping cream (I know... not healthy but YUMMY!)
2 tablespoons orange marmalade
1 tablespoon Dijon mustard (I use about 4 because I like a strong mustard flavor)
1/8 teaspoon ground red pepper
1 (2.25oz) package sliced almonds, toasted (I usually don't toast them... I just throw them in to save time)


Place chicken between two sheets of plastic wrap, and flatten to 1/4 inch thickness (I never do this... I just cook the chicken a little longer), Sprinkle with salt and pepper

Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add half of chicken from skillet. Repeat procedure with remaining butter and chicken.

Reduce heat to medium; add whipping cream and next 3 ingredients to skillet, stirring well. Add chicken; sprinkle with almonds, and cook 8 minutes or until sauce thickens. Yields 6

* I like to serve with sweet potatoes or mashed potatoes and green beans

Shrimp And Red Pepper Pasta

Okay... this is YUMMY! TJ and I wanted seconds and thirds! :) I hope you try it because it is SO easy and takes less than 30 minutes to make! This recipe is from my FAVORITE cookbook, Easy Weeknight Favorites, from Southern Living. ENJOY!

Sorry, this photo is from my cell phone...


3/4 cup Ranch (I used 1 cup- I like Ranch!)
1 (3-oz) package shredded parmesan cheese
8 oz. dried angel hair pasta, uncooked
3 tablespoons butter or margarine
1/2 pound sliced fresh mushrooms
1 pound peeled medium sized fresh shrimp (I used frozed cooked shrimp because it was easy and less work)
1 (12 oz.) jar roasted red peppers, drained and cut into strips (I bought mine already cut up to make it easier)
1/2 cup sliced fresh basil
1/4 teaspoon pepper

Combine salad dressing and cheese; set aside. Cook pasta according to package directions; drain.

Meanwhile, melt butter in a large skillet or Dutch oven over medium high heat; add mushrooms. Cook, stirring constantly, 2 minutes. Add shrimp; cook 3-5 minutes or until shrimp turn pink.( I just cooked my mushrooms and shrimp together for about 3 min because my shrimp were already cooked). Drain excess liquid.

Combine hot cooked pasta, salad dressing mixture, shrimp mixture, red pepper strips, basil, and pepper in a large bowl; toss gently. Serve immediately. Yield 4 servings.

Cream of Pumpkin Soup

I had this at a baby shower a couple of weeks ago.... sounds weird but it was so good!
(serves 10)

1 c onion, minced
4 Tbsp butter, melted
6 c vegetable or chicken stock
1 can of pumpkin
½ c brown sugar
1 tsp salt
½ tsp pepper
½ tsp cinnamon
¼ tsp nutmeg (plus a pinch to garnish at end)
¼ tsp ground ginger
½ c light whipping cream (or ½ and ½)


Melt the butter in a medium saucepan and sauté minced onions until fragrant and tender, but not browned.

Add stock, pumpkin puree, brown sugar, salt, pepper, cinnamon, nutmeg and ginger stirring well. Bring to a boil, and then reduce heat. Cover and simmer for 30 minutes, stirring occasionally.

Stir in cream right before serving and slowly heat through (just a few minutes) and serve with a sprinkle of nutmeg on top of each bowl.

Southwestern Lasagna

1 cup chopped onion

1 pound ground beef

4 cups bottled salsa

2 teaspoons ground cumin

6 garlic cloves, minced and divided

1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) carton ricotta cheese

8 oz. cream cheese

1/2 cup grated Parmesan cheese

1 large egg

1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry

pre-cooked lasagna noodles

4 cups shredded Mexican blend or Cheddar cheese

• Place a large nonstick skilled coated with cooking spray over medium-high heat until hot.  Add onion and cook for 3 minutes.  Add beef, cook until browned, stirring to crumble.  Add salsa, cumin, half the garlic, and beans.
• Place ricotta in a food processor and process until smooth.  Add remaining garlic, cream cheese, Parmesan cheese, spinach, and egg white.  Pulse until smooth.
• Spread 3/4 cup beef mixture in the bottom of a 13" x 9" baking dish coated with cooking spray.  Arrange 3 noodles over beef mixture and top with 1 cup ricotta mixture, 3/4 cup beef mixture, and Mexican cheese.
• Repeat layers, ending with beef mixture (place remaining Mexican cheese aside).
• Cover with foil, may store in refrigerator up to 24 hours.
• Preheat oven to 375 degrees.
• Bake, covered at 375 degrees for 30-35 minutes.  Uncover and sprinkle with remaining Mexican cheese.  Bake, uncovered, for 10 minutes.
• Let stand 10 minutes.

Cresent Chicken

3 boneless chicken breasts, pounded
1 can cream of chicken soup
1/2 cup of milk
1 cup shredded mozzerella cheese
salt and pepper
8 count cresent rolls

Preheat oven to 350. Pound chicken breasts and then salt and pepper them. Rap 2 raw cresent rolls around each chicken breast. If you have left over rolls, pinch off and finish covering chicken. Mix together milk, soup and cheese. Spread a little bit of the mixture in casserole dish then put chicken on top. Finish covering the chicken with mixture. Bake for 30 minutes, or until cresent rolls are golden and chicken is done.

Overnight French Toast

This is a perfect timesaver to make for morning guests! 

INGREDIENTS:

10 (1 inch) slices French bread

2/3 cup firmly packed light brown sugar

1/2 cup pancake syrup

4 eggs

1 tablespoon butter

1-1/2 cups skim milk

1 teaspoon vanilla

1/8 teaspoon salt

sliced strawberries

powdered sugar for sprinkling

DIRECTIONS:

• Spray 13x9 pan with non-stick cooking spray
• In medium saucepan, combine brown sugar, syrup, and butter.  Bring to a boil over medium heat and stir constantly for 1 minute.
• Pour syrup mixture in bottom of sprayed pan.  Arrange bread slices in even layer over syrup mixture.  Set aside.
• In large bowl, combine eggs, milk, vanilla, and salt.  Beat with wire whisk until smooth.  Pour evenly over bread in pan.  Cover and refrigerate at least 8 hours or overnight.

• Preheat oven to 350 degrees.
• Bake uncovered for 30-35 minutes or until lightly brown
• Serve with sliced strawberries and powdered sugar sprinkled on top.

Mexican Corn Chowder!

1/2 stick of butter/ margarine
1 large onion- chopped
2 cups diced, baked potatoes, bake or boil before (more if you like it more chunky)
1 cup water
2 cups milk (whole is what I used with a little bit of whipping cream! Not very healthy I know, but it was so good!)
2 large cans cream style corn
1 can Rotel
salt/pepper to taste
1/2 lb. Velvetta cheese

Saute onions in butter and add all other ingredients in pot (except cheese). Simmer for 30 minutes then add cheese. Stir occasionally and serve once cheese is melted and blended.

I hope yall try this... it's SO easy and YUMMY! Enjoy... Beth

Pork Tostadas

6 servings

3 T corn oil
6 (5 inch) corn tortillas
3 cups black beans (reserved from Seasoned black beans.. recipe below)
1 (15.5 oz) jar prepared salsa
Guacamole
2 Pork tenderloins, warmed and shredded (reserved from Spice Encrusted Pork Tenderloin)
1 (16oz) container sour cream

In a large skillet, heat corn oil over medium-high heat. Cook tortillas on each side until golden. Drain on paper towels
In a small saucepan, add beans and cook over medium-low heat, stirring often, until all liquid has evaporated. Use a potato masher to mash beans.
To assemble tostadas, layer beans, salsa, guacamole, shredded pork, and sour cream on each tortilla.

Spice-Encrusted Pork Tenderloin

Makes about 6 servings

2 Tablespoons chili powder
2 Tablespoons ground coriander
2 Tablespoons ground cumin
2 Tablespoons kosher salt
2 Tablespoons oregano
2 Tablespoons garlic salt
2 Tablespoons cracked black pepper
4 (1.5 lb) pork tenderloins, trimmed
1/4 cup olive oil, divided

Preheat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside.
In a small bowl, combine all the spices. Coat tenderloins evenly with spice mixture.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side, or until browned. Remove tenderloin and place on prepared pan. Repeat with remaining olive oil and tenderloins. Bake for 20 minutes, or until a meat thermometer registers 155. Slice to serve.
**Note: Reserve 2 Tenderloins for Pork Tostadas (recipe follows).

(Ashleigh's note: this is a lot of food. When I make it for the 4 of us I half this recipe and still have enough for the tostada dinner.)

On the side:
Seasoned Black Beans
6 servings
4 (15 oz) cans black beans, drained
2 (10 oz) cans diced tomatoes with green chilies (Rotel)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Combine all in a saucepan and cook over low heat until heated through.
(Reserve half for Pork Tostadas)

Zucchini with Fire Roasted Tomatoes
6 servings
2 T olive oil
3 large zucchini, cut into 3x1/4 inch sticks
1 (14.5 oz) can fire roasted tomatoes
1/2 t kosher salt
1/2 t ground black pepper

In a large skillet, heat olive oil over medium heat. Add zucchini, tomatoes, salt and pepper. Cook until zucchini are tender.

Fiesta Chicken Salad

Blue Chips
Lettuce or Spinach leaves
Frozen or canned corn
Black Beans
Salsa
Cheese (either chunks of cheese or shredded cheese)
Avocado
Rotisserie Chicken
Salad Dressing

Put blue chips on a plate, then lettuce and then everything else. This is a quick and delicious meal.

The Log

2 boxes of Nabisco's chocolate wafer cookies or Ana's lemon wafer cookies
1 container of Whipping Cream
Sugar

Whisk whipping cream and 2 spoons of sugar until it forms a peak. Stack cookies like domino's, with whipping cream in between each cookie, then cover the entire "log" with whipping cream. Keep refrigerated when not eating it. Very Yummy and easy!!

Triple Cheese Macaroni

So I thought I would kick of the blog with one of my most requested recipes, Triple Cheese Macaroni.  It's far from the most nutritious dish and it's a bit expensive to make, but it's such a good treat every now and then. I'll try and take a picture to add to the post next time I make it.  Enjoy!

INGREDIENTS:

8 ounces macaroni

2 eggs

3/4 cup whole milk (I use skim and it's just as good)

1/2 cup heavy cream

1/2 cup half & half

1/2 teaspoon chopped parsley

1 pinch cayenne pepper

3/4 teaspoon sea salt

1/2 tablespoon ranch seasoning

10 ounces sharp cheddar cheese, grated

5 ounces Monterey Jack cheese, grated

5 ounces Parmesan cheese, grated

DIRECTIONS:

• Preheat oven to 350 degrees.
  
• Cook the macaroni according to package directions, drain and set aside.
  
• In large mixing bowl, beat the eggs.  Add milk, half and half, cream, parsley, cayenne pepper, salt and Ranch seasoning.  Mix well.
  
• Add the macaroni and cheeses.  Mix well.
  
• Pour into dish and cover with aluminum foil.
  
• Bake 30-35 minutes or until set.