Taco Soup

 

 This is one of my favorite soups! You can even do it in the crockpot.

1 lb ground beef
2 cups salsa
2 soup cans water
1 (15 oz) can corn
1 Tbsp taco seasoning
2 (14 oz) cans tomatoes
1 (10 oz) can tomato soup
1 (15 oz) cans pinto beans
1 onion, chopped
1 Tbsp chili powder

Brown beef and drain grease.  Ad remaining ingredients and stir. Bring to slow boil, reduce heat and simmer 1 hour. Suggested toppings: fritos, cheese, avacado, sour cream, olives.  Enjoy!

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Homemade Taco Seasoning

In preparing for our "Fiesta Friday" which is a family tradition at our house I realized I was out of taco seasoning so I whipped some up real quick. I thought I would share the recipe. I found it online a while ago. I realize that if you coupon you can often get taco season for pennies or even free, but once you try homemade seasoning you will never again buy it from the store. I usually make about 6 months worth at a time and it only costs me about $2.50-$3. But the best part about this recipe is that you can make any amount that you want/need.

Homemade Taco Seasoning

Ingredients:

1 part chili powder

1 part ground cumin

1 part garlic powder

1 part onion powder

1/4-1/2 part crushed red pepper

Directions:

Mix all spices together and store in an air tight container.

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1 hour homemade bread

I found this wonderful recipe for my beehives to make for the sacrament bread and I must say it turned out quite delicious! Here's the website with a step by step video.

http://www.lafujimama.com/2009/09/simple-one-hour-homemade-bread/

And here are the instructions

Makes 2 loafs

5 1/4 cup white bread flour

2-4 TBS sugar

1 1/2 TSP salt

1 1/2 TBS (rounded) saf-instant yeast

1 1/2 TBS oil

2 cups hot water

1. Mix dry ingredients. Add oil and water. Mix for one minute then check the consistancy of the dough. The dough should be very sticky, if it is too dry add more water (but not too much)

2. Mix for 5 minutes. Do not add any more flour after the dough has finished mixing

3. Spray kneading surface with cooking spray and lay dough out onto surface. Knead dough briefly until it has a smooth even consistency (This will only take several turns of the dough to accomplish)

4. Divide the dough into 2 pieces (or more if you want smaller loafs) and shape loafs into desired shape and place on greased baking sheets. Cover with a large dish towel and let raise for 25 minutes.

5. While loafs are raising, set oven to 350. When loafs are ready to go in the oven, use a sharp knife (you can lightly spray it with cooking oil to prevent dragging) to make several slashes in the top. Make each cut about 1/4 inch deep at a 30 degree angle. Bake loafs for 25 minutes or until golden brown.

NOTES:

Why bread flour? In short, bread flour helps make the bread loftier and chewier

Why saf-instant yeast? It is a high potency fast acting yeast that can be added directly to your dry ingredients without it having to be put in a starter first

Why slash the loafs? First, for a beautiful visual appearance, and second the scoring allows the dough to expand quickly during baking so it reaches it's maximum volume. It also prevents a 'blow out' if bubbles appear under the crust and then burst.

This was SOO easy, and SOO good, and you don't even have to have a breadmaker!

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Pumpkin Chocolate Chip Cookies

I got this recipe from my awesome sister (thanks Amanda) and it is so simple yet so delicious! All you need is...

1 can pumpkin (it don't matter which size, personal prefrence on how 'pumpkiny' you want them)

1 spice cake mix

1 bag chocolate chips

Mix all together and bake at 350 for 18-20 minutes. They are SUPER goey and moist, so I add just a little flour to make them less sticky, but that's just me. They're always a big hit at our house (as you can tell by the half eaten picture I have above).

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French Apple Pie

It's apple season, and I just happened to find this super yummy recipe on a premade crust box! I tried it out- and it is fantastic! It isn't that hard to make, just takes a while to bake.

1 ready to bake pie crust
1/2 c. sugar
1/4 c. cornstarch
1/2 tea. nutmeg
1/4 tea. cinnamon
pinch of salt
6 c. cored, peeled and thinly sliced tart baking apples (about 4-5 med. sized- I used granny smith)

1 c. flour
1/2 c. brown sugar, firmly packed
1/2 c. butter

Place the premade crust in a greased pie tin. Preheat oven to 350. Mix sugar, starch, nutmeg, cinnamon, and salt in a small bowl. In a large bowl, toss sliced apples in with sugar/spice mix until coated. Spoon apple slices into pie plate

Then in the same bowl, combine flour and brown sugar. Blend in butter until crumbly. Sprinkle crumb topping over pie.

Yes, you'll be licking your lips too in no time! I kind of pat the butter/sugar crumble down like a dome on top.

Then bake for 1 hr. 30 mins. About 45 mins. into it, I cover the top with tin foil to keep from burning the crust.

I just hope I can have enough restraint to leave some for when the husband comes home. (ha! I'll have the pan cleaned and in the washer by then!)

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El Paso Green Chile Soup

Mmmmmm... This has to be my all-time favorite soup. Tastes like HOME.

El Paso Green Chile Soup
(adapted from The Border Cookbook)


1/4 cup butter
1 1/2 medium onions, chopped
3 garlic cloves, minced
4 cups vegetable stock
2 baking potatoes, peeled and diced
1 1/2 cups chopped roasted green chile
1 teaspoon dried oregano, preferably Mexican
1 teaspoon salt
1/2 cup heavy cream
4 ounces Monterey jack cheese, grated

1. In a large soup pot, warm the butter over medium heat. Stir in the onions and garlic and saute until translucent.
2. Add the stock, potatoes, chile, oregano, and salt, and bring the mixture to a boil. Reduce the heat to simmer and cook for about 30 minutes, until the potatoes are very soft.
3. Transfer the soup to a food processor or blender and puree until smooth. Pour the soup back into the pot, add the cream, and heat through.
4. Divide the cheese among the serving bowls. Ladle the soup into each bowl. Garnish with cilantro and/or corn tortilla strips.

ENJOY!!

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Butternut Squash Soup

Another Fall favorite in our home. You can actually use any winter squash in this recipe. If you are pressed for time, you can use 3 10- to 12-ounce packages of frozen squash puree. To make this recipe vegetarian, substitute vegetable stock.

Butternut Squash Soup
(from Joy of Cooking)

1 medium to large butternut squash (about 3 1/2 pounds)
3 tablespoons butter
2 large leeks, white part only, chopped
4 teaspoons fresh ginger, peeled and minced
6 cups chicken stock (the recipe splits the stock into two parts, 4 cups and 2 cups, I always substitute heavy cream for the latter to make it super creamy)
1 1/2 teaspoons salt

1. Preheat the oven to 375F. Cut the squash into halves or quarters. Remove any seeds and strings. Arrange the squash cut-side up on a rimmed baking sheet. Add 1/4 inch water to the pan and cover with aluminum foil. Bake until the squash is tender when pierced with a fork, 30 to 45 minutes. Set aside to cool.
   
2. Meanwhile, heat the butter in a soup pot over medium-low heat. Add leeks and ginger, and cook, stirring, until the leeks are tender but not browned, 5 to 10 minutes.
3. Scrape the cooled squash flesh from the skin and stir it in along with 4 cups of chicken stock. Bring to a simmer. Cook for 20 minutes, stirring and breaking up the squash.
4. Puree the soup in a blender or food processor until smooth.
5. Return to the pot and stir in remaining chicken stock (or cream, if using) and salt. Heat through.
6. Serve garnished with chopped parsley or cilantro, soup croutons, and/or toasted squash seeds.

ENJOY!!

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Pumpkin Pancakes

I meant to take a picture of these orange beauties, but they were gobbled up too quickly! It is an excellent fall treat!

Large Bowl:
2 c. flour
1 tbl. baking powder
1/2 tea. ginger
1/2 tea. nutmeg
1/2 tea. salt
2 tbl. brown sugar
1 tea. cinnamon

Small Bowl:
2 eggs
1 1/2 c. milk
2 tbl. cooking oil (I've been using coconut oil for everything- here too!)
1 c. canned pumpkin

Mix large bowl ingredients together and whisk small bowl ingredients to smooth. Then combine into the large bowl. Beat until smooth. Scoop in 1/4 c. portions onto skillet on lowish heat. These take longer than normal pancakes to cook through and will be heartier than regular pancakes, too. Taste great topped with butter and syrup.

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Chicken Pot Pie

Ingredients:

Cooked Chicken, diced - 3 Cups
Sliced carrots - 2 Cups
Potatoes, diced - 2 Cups
Peas - 1 Cup
Onion, chopped - 1/2 Cup
Corn (optional) - 1 Can, drained
Green Beans (opt.) - 1 Can, drained

Leftover Gravy - 2 Cups (I used three cans of Campbell's Chicken Gravy)
Chicken Bouillon cubes, crushed into powder - 3
Onion Powder - 1/4 tsp.
Celery Salt - 1/4 tsp.
Pepper - 1/4 tsp.

Pastry for top, from a mix or homemade. (I used Pillsbury pie crust in a box, found in the baking section next to pre-made graham cracker crusts, you only add water.)

Directions:
This recipe makes enough for two round pies or two 8x8s. I made one pie for dinner and then one to freeze for later.

Start by cooking all your vegetables. I simmered mine until tender, and then drained.

After draining, stir in your cooked chicken cubes, and let cool a little bit.

Mix your gravy and all the seasonings, including the crushed bouillon cubes.

Divide your chicken-veggie mixture into your pans.

Then pour half your gravy mixture on each one, then lightly mix with a fork so that all the mixture is covered with the gravy.

Next, roll out your dough and cover your pie. I found that that Pillsbury pie box mix was not enough for both, but I also like the crust a bit thicker on top. If you like lots of crust I would suggest mixing up two boxes if you cook both in one night.

I got a little bit fancy with mine and added some fall leaf cutouts. (It's been raining for 2 days, it almost feels like Fall, almost!)

If you want the crust to bake glossy then brush with egg whites before cooking.


Once your pie is covered bake @ 400'F for 30 minutes or until heated through and light brown.

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Chicken Nachos

(This is my leftovers that I took to work with me today, not a very good pic, but you get the idea)

I got this recipe last week from my wards crock pot night with the Relief Society and it is fantastic! I don't have the exact recipe in front of me, so this is going off of my memory, but I''m pretty sure I'm not forgetting anything.



4-6 chicken breasts

1 can corn drained

1 can black beans drained

2 cups salsa

8 oz cream cheese



Combined all (minus cream cheese) into crock pot, cook on low 4-6 hours or until chicken is cooked. Add cream cheese last 30 minutes of cooking. Stir and serve (the chicken should be tender enough that you can shred it. I learned a tip at the crock pot night that you can stick your beaters in and beat it all together for a couple seconds and it automatically shreds and stirs it, amazing!) You can either use it as a dip, or pour it over your chips, mmmmm......

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