Taco Soup

    This time of year makes me crave the warm coziness of soup, and this one is just about the easiest one ever to throw together on a busy night, and it's super flexible so you can alter as needed depending on what you have on hand. In fact, I've got mine in the crock pot right now!

Taco Soup

4 C. Broth (chicken, beef or vegetable)
2 TBSP Taco Seasoning
1 small can Red Enchilada Sauce
1 can Diced Tomatoes with juice
1 small Can Green Chilis
1 can Tomato sauce
3 cans of beans (I use black, kidney & pinto)
1 can of corn
Approximately 2 C cooked and shredded Chicken, Beef or Hamburger (I love the rotissere chickens  from Costco, or you can omit this if you prefer it meatless)

A couple of hours simmering in the crock pot should do the trick or just 30 minutes on the stove and you're done!
Top it with cheese, sour cream, olives, fresh tomatoes, crushed tortilla chips or whatever else you like and you've got a warm yummy meal on the cheap ;)

Mom's Homemade Sloppy Joes

  This Sloppy Joe recipe is seriously the best! I grew up eating these, my mom made it ALL of the time and to be honest I've never tasted Manwich nor do I feel the need to because this recipe is amazing. It's easy, delicious, cheap and super kid friendly. My entire family gobbles it up every time I make it... even my 3 year old!
  So here it is, my mom's homemade Sloppy Joes.

Ingredients

1 TBSP Olive Oil
1 lb ground beef
2 TBSP chopped onion
2 TBSP Flour
1 TBSP Worcestershire sauce (this is what makes it!)
1 tsp Salt
1/2 tsp Pepper
1 C. diced tomatoes with juice (canned or fresh)
1 tsp dry mustard (or 1 TBSP regular mustard works fine too)
1/2 tsp Paprika
2 TBSP Sugar
1/2 C Ketchup

(my mom always added a TBSP of white vinegar so if you like it tangy then do that but I leave it out)

Directions

Saute the onion in the olive oil until translucent then brown the ground beef & drain the grease.
Add remaining ingredients and simmer for 5-10 minutes until heated through.
Serve immediately, we like it with a slice of cheese and some potato salad on the side.

Note: If your kids are anything like mine and HATE anything chunky, you can substitute onion powder for the onions and I use canned crushed tomatoes.

Homemade Chili

  I LOVE this chili! It's so warm and comforting on a cold day... and today is a COLD day! Its great on it's own with a little cheese & sour cream and cornbread on the side or awesome on Frito pies or Navajo Tacos, which is what we'll be doing tonight. So here it is, hope you love it!

Chunky Homemade Chili

1 lb. ground beef

2 cans beans

1 can tomato sauce

1 can tomato soup

1 can crushed tomatoes

1 Tablespoon dried oregano 

1 Teaspoon ground cumin

1 Teaspoon salt

1 Teaspoon ground black pepper

1 Teaspoon Paprika

2 Tablespoons Chili powder

1 Tablespoon Worcestershire sauce

1 Tablespoon Minced garlic

Brown ground beef, combine with all other ingredients in crock pot, instant pot or on 

stove top, heat thoroughly and serve.

It's really that easy!

This is the modified recipe for canning if that's something you're interested in

3 lb. ground beef

4 cups dry beans

2 15oz cans tomato sauce

2 cans condensed tomato soup (gluten free)

2C Tomato juice

8C peeled & crushed tomatoes

3 Tablespoons dried oregano 

3 Teaspoons ground cumin

4 Teaspoons salt

3 Teaspoons ground black pepper

3 Teaspoon Paprika

1 Teaspoons Cayenne

5 Tablespoons Chili powder

1  Onion chopped

3 Tablespoon Worcestershire sauce

2 Tablespoon Minced garlic

Wash beans and place them in a large pot. Cover them with water, at least 2 inches above beans, and then let the beans soak overnight. Rinse beans and replace with fresh water. Add 2 tsp. salt. Heat until simmering and cook for 30 minutes. Drain water from beans.

In a large skillet, brown hamburger, onions & garlic. Place them in a large stock pot and add beans. Add all other ingredients, simmer 5 minutes.

Ladle mixture into sterilized canning jars, leaving 1 inch head space. Wipe rims of jars with a clean towel and place lids and rings on jars. Process jars in pressure canner* at 15 pounds pressure (this is for high altitude) for 75 minutes for pints and 90 minutes for quarts, then remove the jars from the canner and let cool until lids seal.

Corn bread

  This cornbread is simply amazing! I've been making it for a couple of years now and it's always a hit. Excellent on its own or a perfect compliment to some homemade chili .

Cornbread... From scratch!

1/2 C butter at room temp.
1 C. Sugar
2 Eggs
1 tsp Vanilla
1 C. Cornmeal
1 1/2 C. Flour
2 tsp Baking powder
1/2 tsp Salt
1 1/2 C half & half (milk or evaporated milk will work too)


Preheat oven to 375 degrees
Cream together butter, sugar, eggs & vanilla. In a separate bowl combine corn meal, flour, salt & baking powder. Alternate adding dry mixture and half & half to creamed mixture until combined.
Pour into a greased 9x13 baking dish and bake for about 30 min. or until a toothpick comes out clean (if you like your cornbread thick, just make it in a 8x8 baking dish and bake for an extra 5 minutes or so)

I love honey butter with my corn bread so here is the recipe for that

1/4 c butter 
1/4 C honey
1/2 tsp vanilla

Just whip it until well blended and serve with the bread, or you can melt the ingredients together, poke holes in the cornbread and drizzle it over the top. (I love it this way!)

Best ever baked Mac 'n Cheese

  This dish is a favorite around here, and as always, I found the original recipe on Pinterest. It is meant to be a crock pot recipe, and as much as I love crock pot food, I totally suck at it. I start with the best of intentions but then I forget about it... until about 3pm, and by then it's too late to put anything in the crock pot. Soooo, I adapted this recipe and turned it into a baked Mac n cheese, done in the oven in less than an hour, and not to brag but I was told by some friends that we had over for dinner, that it was the best Mac n cheese they'd ever had. Yay!

  So here it is my friends, enjoy!

2 cups milk

One 12 oz can evaporated milk (evaporated milk keeps the egg and milk from curdling)

1/4 cup (1/2 stick) unsalted butter, melted

2 large eggs

1/2 tsp salt

1tsp garlic salt

3 cups (12 oz) shredded cheese (Any kind you like will work but I use cheddar)

1 16oz pkg elbow macaroni 

Freshly ground black pepper to taste

TOPPING

1/2 cup grated Parmesan cheese

1C. Panko bread crumbs

1TBSP dried parsley

1/4 (1/2 stick) melted butter

DIRECTIONS

Cook macaroni according to package directions until al dente.

While pasta is cooking combine all ingredients and mix well, add cooked macaroni and pour into a greased 9x13 baking dish. 

  In another bowl combine topping ingredients and mix well and spread evenly on top of Mac n cheese.

  Cover with foil and bake at 350 degrees for about 40 minutes. Make sure to remove the foil for the last 10-15 minutes of baking.

Note: my family LOVES this dish topped with bacon instead of the panko mixture... which is also delish, but because I hate the way my house smells for the next 2 days after cooking bacon, I only cook it when the weather is good enough to leave the windows open for a few hours. To be honest, you could not top this cheesy deliciousness at all and it would still be amazing, but that's up to you. Just let those creative juices flow!

Corn Chowder

  This recipe is my oldest son, Taevin's favorite! He asks for it all of the time and I don't mind making it because it's so easy to whip up and it's warm, comforting and perfect on a cold day.
   I found the original recipe here, but I've changed a few things and made it my own so here is my version of the perfect corn chowder.

Corn Chowder

     2 tablespoons chopped onion

     2 garlic cloves, minced

     2 tablespoons butter

     2-3 large russet potatoes, cubed

     1-2 large carrots chopped

     2 cups chicken broth

     1 can creamed style corn

     2 cans corn, drained (frozen is fine too)

     4 oz cream cheese cubed

     1 cup half & half or milk

     Salt & Pepper to taste

    

  In a large saucepan, saute the onion and garlic in butter until soft. Add the broth, carrots and potatoes and cook until potatoes are tender. Add corn, half & half, cream cheese and pepper. Simmer, uncovered, for 5 minutes or until warm and cream cheese is melted. 

  I like to add a little crushed red pepper flakes for a little kick but that's optional, and if you're feeling super ambitious this is also excellent topped with crumbled bacon.  

Note: If you need to add a little extra of chicken broth while the potatoes are cooking, do so. I've noticed that sometimes quite a bit of the broth evaporates while boiling.                         

Creamy Lemon Chicken Soup

  I have a few recipes that are staples at my house. The kind of stuff that when you make it, people gobble it up and ask for the recipe (yeah, it's THAT good).
  Well, this particular recipe that I'm about to share is one that I got while I was on my mission and it's one of my favs! In fact, every year I celebrate the coming of fall by making this soup, buying a new sweater and warming my pumpkin spice scentsy. I started this tradition several years ago because I'm so in love with the fall season.
  Anyway, my sister Jenny called today and asked for the recipe so I figured I'd share it with whomever might be interested. Enjoy!

Lemon Chicken Soup

12 C. Chicken broth

1/3 C. Lemon Juice

1/4 C Butter

1 Pint Heavy cream

12 oz. Bowtie pasta (or whatever you've got)

1 1/2 C cooked chicken

1 1/2 C. Sliced carrots

3/4 C. Chopped celery

1/4 C. chopped onion (optional)

1/2 C. Flour

1 1/2 C Water

In  a small saucepan combine and heat 1 cup of the chicken broth with lemon juice and butter. Set aside to cool and condense.

In a large pot combine remaining 11 cups of chicken broth, vegetables and pasta, boil until veggies are soft and noodles are cooked then add chicken.

Add heavy cream to lemon mixture and add to soup. Blend flour and water in the blender and add to soup. Season with a little Mrs. Dash and serve warm.

PS, the leftovers are just as good if not better that the first serving!