1 can kidney beans (15 oz.) – undrained
1 can black beans (15 .) – undrained
1 can refried beans (15 oz) – undrained
1 can Mexican style chili beans (15 oz)
1 can corn (15 oz) (optional)
1 can diced tomatoes (15 oz) – undrained
1 can tomato sauce (8 oz)
1 can chilies, chopped (4 oz) – undrained
1 c. water
1-2 pkgs. taco seasoning mix (per taste)
1 pkg. Hidden Valley Ranch dry mix
1 lb. lean ground beef
½ c. onion (finely chopped)
Brown meat and onion. Put in large cooking pot and add all remaining ingredients (Do not drain) Simmer for 20-30 min. You can also brown the meat and onion, then combine with all remaining ingredients in a large crock pot on high for 2-3 hours. Serve with favorite toppings of cheese, chopped onion, Fritos, sour cream, etc.
- 1 medium head garlic
- 1 tbls olive oil
- 2 pounds russet potatoes, peeled and quartered
- 4 tbls butter, softened
- ½ cup milk
- Salt and pepper to taste
Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated 350 degree oven for 1 hour. Boil potatoes until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend into potatoes and continue “smashing” mixture until desired consistency is achieved. Note: Minced garlic purchased at the store may be substituted in this recipe, but the roasted garlic gives the potatoes that extra good flavor.
Emilie shared this yummy recipe with me.
- 1 box lemon cake mix
- 3/4 cup oil
- 1 small package lemon Jell-O
- 4 eggs
- 3/4 cup hot water
- 1 tsp. lemon extract
Grease and flour bundt pan. Dissolve lemon Jell-O in hot water. Mix cake mix, lemon extract, eggs, oil, water and Jell-o. Bake 350 degrees for 40-45 mins. Glaze: 5 tsp lemon juice 1 1/2 C powered sugar Mix together until smooth. (Add more lemon juice if too thick). Poke holes in top of warm cake and immediately pour glaze over cake.
Source cite: http://allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/
- 1 1/2 cups butter, softened
- 2 cups white sugar (Use 3 cups for better taste)
- 4 eggs
- 1 teaspoon vanilla extract (Use 2 teaspoons for taste)
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. If it is too sticky, add a little powdered sugar to dust it instead of adding flour. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 5 to 8 minutes in preheated oven. Cool completely. Watch closely. Remove from oven when cookies begin to brown around edges. Tip: Use parchment paper to roll cookies on so bottoms won’t burn.
Sugar Cookie Icing
For creamy frosting: 4 cups confectioners’ sugar
- ½ cup butter
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- Food coloring
For hard shiny icing:
- 1 cup confectioners’ sugar
- 2 Tablespoons milk
- 2 teaspoons light corn syrup
- ¼ teaspoon vanilla extract
- Assorted food coloring
In small bowl, stir together sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and glossy. Divide into separate bowls, add food colorings. Dip or paint cookies with a brush.
This yummy cookie recipe came from my friend Eliza. The frosting is wonderful.
- 1 stick butter, softened (1/2 cup)
- 1 1/2 cups sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 3 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 400 degrees F. Cream butter (softened) and sugar together. Add egg, vanilla and sour cream. Only blend until cream. Do NOT over-mix or cookies will be hard.
Add baking soda, flour and salt.
Roll dough 1/4 to 1/2 inch thickness on waxed paper. Coat rolling pin with flour. (I use powdered sugar for sugar cookies). Dough may be sticky.
Cut cookies with cutter or Pam spray lid if you don’t have cutter. Place cookies on greased cookie sheet. Bake for 7 minutes for a soft cookie. Bake 8-9 minutes for a crunchy cookie.
Delicious Sugar Cookie Frosting: (Half this recipe for the cookie recipe above).
- 1 8-oz package softened cream cheese
- 1/2 stick butter
- 1 teaspoon vanilla
- 3 1/2 cups powdered sugar
Cream butter, vanilla and cream cheese with a beater. Add powdered sugar slowly. Mix until smooth and creamy. If dry, add 1 teaspoon milk. Add food coloring as desired.
I found this wonderful recipe at melskitchencafe.com.
- 2 lbs of diced uncooked chicken breast
- 1/3 cup flour
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 TB butter
- 1/4 cup honey
- 3 TB lemon juice
- 2 TB soy sauce
- 1/2 tsp. ground ginger
- Heat oven to 350. In a shallow dish combine the flower and seasonings. Dip each piece of chicken in flour mixture and coat evenly.
- Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
- Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
- After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
- Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.
Hardship often prepares an ordinary person for an extraordinary destiny. –C.S. Lewis
Photo and recipe from Allrecipes.com. This recipe serves 16.
- 1 ½ cups crushed pretzels
- 4 ½ tablespoons white sugar
- ¾ cup butter, melted
- 1 cup white sugar
- 2 (8 ounce) packages cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (6 ounce) package strawberry flavored Jell-O
- 2 cups boiling water
- 1 (16 ounce) package frozen strawberries
1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Ingredients: (Makes 1 (9×13 pan) or 12 servings. )
- 1 box Yellow Cake Mix (reserve 1 cup)
- 1 stick butter or margarine, melted
- 4 eggs
- 1 can (29-ounces) pumpkin
- 1 can (5 ounces) evaporated milk
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1-1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Topping :
- 1 cup Yellow Cake Mix reserved
- 1 stick butter or margarine, softened
- 1/2 cup sugar
- 1/2 cup mixed nuts, chopped
Preheat oven to 350° F. Grease and flour a 9×13-inch baking pan. In a mixing bowl using a spoon, mix the cake mix, butter or margarine, and 1-egg. Pour mixture into pan and level across pan. In another mixing bowl, mix the canned pumpkin, 3 eggs, evaporated milk, brown sugar, sugar, cinnamon, and nutmeg. Pour ingredients into pan and spread over first layer. To make the topping, in a mixing bowl cut butter or margarine into the reserved Yellow Cake Mix, add the sugar and mix nuts. Sprinkle over Second layer. Bake for 50 to 55 minutes. Cool for 30 minutes.
Another super easy summer pie. I remember making this as a newlywed.
- 1 pkg. (8 oz.) cream cheese, softened
- 1 tsp. Crystal Light Lemonade Flavor Drink Mix
- 1/4 cup cold fat-free milk
- 1 tub (8 oz.) Cool Whip Topping, thawed
- 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
Beat cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended. Stir in Cool Whip; spoon into crust. Refrigerate 4 hours or until firm.