That’s right, it’s Taco Tuesday! And what better way to celebrate a Taco Tuesday in the Fall than with a DELICIOUS bowl of (EASY) Taco Soup? This recipe is quick and easy! Here’s what you’ll need:
1/2 yellow onion – chopped
1/2 green pepper – chopped
1/2 red pepper -chopped
1 can kidney beans
1 can black beans
1 can pinto beans
1 can corn
1 small can tomato sauce
1 can Rotel tomatoes
1/2 cup salsa
taco seasoning – to taste
If you haven’t figured out by now I love the fall and I also love food. One of the wonderful things that happens in the fall — that happens only in the fall — is corn on the cob. My family could eat it year round if there was a way to have it year round. We love it boiled and loaded with butter, salt and pepper. Or our favorite is the Mexican-style corn where you grill it in the husk, shuck it and load it up with mayo and parmesan cheese. It’s messy but delicious!
So the next best thing to corn on the cob is freezer corn since you take it right from the cob and use it whenever you want. It’s so much better than store bought corn. Before you get started, I will warn you it does take some time. Usually a whole day. It took me a couple of years to train my kids to shuck the corn properly and to get all the silk off but now they are master corn huskers and can actually do it faster than me. I made the mistake of doing freezer corn this year while they were in school and that was not smart. I was still doing it when they got home from school. A lesson learned for this mom.
There are a bunch of recipes out there on how to do freezer corn but today I will share what husband’s family has been doing for years and we continue to do in our family. I must add that I have cut the recipe in half, not the corn just the other ingredients. It seemed I had too much liquid by the time the corn was boiled. I’ve been much happier with the results and the flavor is the just the same, in my opinion. In fact, I haven’t told my husband that I’ve changed it and he hasn’t even noticed. This is my set up for shucking corn. I usually do enough corn to last 2 years but we apparently ate more last year than we normally do so I did 20 dozen this fall. I get a big tub for all the husks and a small one for the corn. I was told by the lady that I buy corn from to start at the top and pull the husk down in 2 stripes, silk and all and it will come off very easily. Continue reading
A few weeks ago, I experienced what every mother experiences when they sent their first-born to Kindergarten — pure heartache! I can’t believe my little boy isn’t so little more. He’s now riding the bus to and from school and is gone for most of the afternoon. When did this happen? And why does it happen so quickly?
Now that our schedule and lives have been altered forever, I’ve been on the lookout for some good ol’ after-school snacks for my now big boy. He’s use to snacking on and off during the day so the minute he steps off the bus, he’s STARVING. I’ve compiled some of my favorites here:
Peachy Keen Pops from Family Circle
1 package unflavored gelatin (1/4 ounce)
1/4 cup peach juice
2 tablespoons agave nectar
1 10 – ounce bag frozen peaches, thawed, or 2 cups peeled and sliced fresh peaches
4 6 – ounce container low-fat peach yogurt
1 ice pop mold (10-pop capacity)
10 wooden Popsicle sticks
Pumpkin Cinnamon Rolls from Six Sisters’ Stuff
1/4 c. warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 c. milk
1 c. canned pumpkin puree
1/3 c. margarine, melted
1/2 c. sugar
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
5-6 c. flour
1/2 c – 2/3 c. canned pumpkin puree (to your preference)
1/2 c. butter, room temperature
1 c. packed brown sugar
2 T cinnamon
*optional: 3/4 c. raisins, 1/2 c. chopped walnuts or pecans
Cream Cheese Frosting
4 oz cream cheese, room temperature
3 T butter
1/2 tsp vanilla
2 – 2 1/2 c. powdered sugar
If you’re searching for a healthy recipe then it’s probably best to just keeping looking! This one is definitely more about TASTE than health. And hey, it’s okay to splurge every now and then right?! This combines the best of 3 worlds, potatoes, meat and cheese! It’s also AMAZING with broccoli and cauliflower. We lovingly call this creamy piece of cheesy heaven: Cowboy Spud Cheese. This is a simple family favorite recipe than I’ve loved for as long as I can remember (I can still picture exactly what my mom’s recipe card looks like for this and could probably still easily fetch it out of her recipe box). You’ll need only three ingredients.
2 lb brick of Velveeta Cheese
1 lb Butter
1 large can Evaporated Milk
Start off by cutting the Velveeta and butter into small pieces. This will help it melt faster.
Remember back when I shared Canning and Freezing Carrots in October? My reason for canning the carrots was for the recipe that I am sharing with you today. Now before you throw up in your mouth and leave this page because the words carrot and cookie DO NOT belong in the same sentence, you have to give this recipe a try. It is a family favorite, one that I am sad to say I tried for the first time today. I always let my sister-in-law or mother-in-law make them. I didn’t realize that you can actually use store bought carrots till my best friend told me that’s what she does. So if you are not a canner and don’t have any on hand, just run out to the store and buy some carrots off the shelf because this recipe IS that good.
I have tried them without the frosting, but the combination of the carrots with the citrus frosting is AMAZING. Just give it a chance. I am using my carrots from my canning post. It makes this recipe much easier.
Preheat oven to 350 degrees. The carrots need to be pre-cooked. Begin by mashing carrots. They need to be the consistency of a mashed banana.
Place the shortening, sugar, eggs and mashed carrots in mixing bowl and cream together.
This weekend officially kicks off camping season! Chilly evening, warm campfire, good conversation…sounds like the perfect setting for one of my FAVORITE treats, S’MORES!!!! Don’t get me wrong the original s’more with graham crackers, a Hershey bar and that perfectly toasted marshmallow is a delicious classic but I’ve got some yummy variations for you to try this weekend.
First off, for YEARS our family has stuck to using Keebler Fudge Stripe cookies instead of graham crackers and the chocolate bar, TRUST ME, it’s DELICIOUS. The warm gooey marshmallow stightly melts the chocolate on the cookies, it’s a match made in s’more heaven.
Last year we tried out this delicious twist on s’mores, campfire cones. Take a sugar cone and fill it with mini marshmallows and chocolate chips, wrap in tin foil and it warm on coals. It was super yummy!
Here are some other fun variations to try out.
This idea is perfect if you’re craving s’mores but hate the gooey, sticky mess. Plus they’re easy to make at home. This is definitely on our “To-Do” Summer List. Check it out over on http://pizzazzerie.com/recipes/how-to-make-less-mess-smores/
Have some other ooey-gooey delicious s’more ideas?! We’d love to hear about them!
Well, it was in the 80’s here today and it got me all sorts of excited for the upcoming months because that means summer is just around the corner!! Woo-hoo!! It also got me craving one of our favorite summer desserts — Strawberry Short Cake.
However, today was extra special because I decided I was going to make the cake from scratch. Oh-weee! There’s some crazy stuff going on over here. I usually just buy the store-bought kind but I really liked the idea of having everything fresh. So introducing Hot Milk Cake (a.k.a the BEST made-from-scratch white cake). This recipe has been in the family ever since we received a Taste of Home magazine back in 1993 (okay, that was a long time ago and kind of dates me but I don’t care). This cake is the bomb! It was an instant favorite the first time our family tried it. It’s super moist, super delicious and super simple to make!
Here’s what you’ll need:
2 Cups Sugar
2 1/4 Cups Flour
2 1/4 tsp. Baking Powder
1 tsp. Vanilla
1 1/4 cups Milk
10 Tbsp Butter
In a mixing bowl, beat eggs on high speed until thick (about 5 minutes).
Gradually add sugar, beat until light & fluffy. Continue reading
On days I don’t have time to cook or when I’m feeling like I don’t want to spend my evening cooking dinner for hours, I usually lean towards finding a crockpot recipe. There’s just something about throwing everything in a slow cooker and leaving it to enjoy later. Yesterday was one of those days where I had no desire to cook but the family must eat, right??
Back in January my friend and I swapped recipes — I gave her my crockpot pork barbacoa recipe and she gave me this AMAZING island pork. I’m actually not sure where this recipe originated (if I figure it out I’ll let you know). My friend got it from her sister-in-law who probably got it from someone else, who got it from someone else…you know where this is going. I love sharing recipes!!
(will cover two pork tenderloins or one pork roast)
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon Continue reading
Dinner time. Let’s talk, honestly. I have good days and bad days. If I am amazing and plan ahead, which rarely happens, dinner is great. But most times I can barely think about what’s for dinner until it’s time to eat dinner. I know, not a good thing to admit. My kids are really amazing and will help in the planning process. They suprisingly have really good taste in food and get a good variety in for different types. But most nights it’s a scramble and I am trying to throw something together before the next activity starts.
When I come across a meal that I can easily throw in the crock pot and forget about it then I’m going to make it. This is one of those. Best part is, it’s simple and delicious and my kids eat it like rock stars. A while back when I shared my breadstick recipe with you, I said I would share this recipe and today is the day. So get ready to add this meal to your weekly meals, it’s that good.
2 frozen chicken breasts
1 pkg Italian seasoning
1 cube of butter
1 8 oz. cream cheese
1 can Cream of Chicken soup
1/2-1 can water-use soup can Continue reading