Monday, January 23, 2012

Taco Pasta

Taco Pasta

1 Lb. ground turkey or beef
1 pkg. taco seasoning
1 can mild Rotel (diced tomatoes with green chiles)
3 - 4 c. water or low-sodium beef broth
1 1/2 - 2 c. small pasta
2 Tbl. butter
2-3 Tbl. flour
1 c. milk
 1 1/2 c. Cheddar cheese, grated
 salt and pepper, to taste
 chopped cilantro, for garnish, opt.
Brown ground meat in large saucepan over medium heat.  Add taco seasoning, undrained Rotel, water or beef broth and uncooked pasta.  Reduce heat and cover.  Simmer 12-14 minutes or until pasta is tender, stirring occasionally.  If the liquid has all been absorbed and the pasta is still not done, add more liquid.  In a separate saucepan, melt butter; add flour and stir until a thick paste forms.  Cook a few minutes to allow the flour flavor to cook out, stirring occasionally.  Slowly whisk in milk and stir until thickened.  Remove from heat and stir in the grated cheese until smooth.  Season with salt and pepper.  Pour sauce mixture into pasta and stir to combine.  Cook a few minutes or until reaches desired thickness.  Garnish with cilantro, if desired.  Serves 4. 

Pumpkin Apple Streusel Muffins

Pumpkin Apple Streusel Muffins
2 1/2 c. flour
2 c. sugar
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
2 eggs, lightly beaten
1 c. pumpkin
1/2 c. vegetable oil
2 apples, peeled and finely chopped

To make muffins, combine dry ingredients in bowl.  In a second bowl, mix remaining ingredients in bowl.  In a second bowl, mix remaining ingredients.  mix wet and dry ingredients until moist.  Spoon batter into prepared muffin tins.  Top with streusel topping.  Bake at 375 degrees for 18-20 minutes.  Makes 18-24 muffins.

Streusel Topping
2 T. flour
1/2 t. cinnamon
1/4 c. sugar
1 T. butter
Mix together until crumbly.

I LOVE these muffins! This is one of my top favorites.

Sunday, January 15, 2012

Bar-B-Que Spareribs

5-6 lbs. spareribs
Salt & Pepper
1 onion, sliced
1 c. packed brown sugar
2 (10.75 oz) cans tomato soup
1 (8 0z) can tomato sauce
1/4 c. vinegar
1 T. Worcestershire sauce
3/4 c. water
2 t. cinnamon
1 t. chili powder

Place meat in a 9 x 13" pan; sprinkle with salt and pepper.  Place onion slices on top and sprinkle brown sugar over the onion.  In a large saucepan, combine soup, tomato sauce, vinegar, Worcestershire sauce, water, cinnamon, and chili powder; hear just until warm.  Pour over meat and bake at 350 Degrees for
3-4 hours.

This was a pretty soupy mixture, so don't think of it as a thick gooey BBQ type of ribs.  They were still really good though.  My family all commented on how they like the hint of cinnamon.

Walkabout Onion Soup

(Outback Steakhouse Clone: Walkabout Onion Soup)

3 T. butter
2 c. yellow sweet onions, thinly sliced
1 (15 oz.) can chicken broth
2 chicken bouillon cubes
1/4 t. salt
1/4 t. fresh-ground pepper
3 T. butter
3 T. flour
1 1/2 c. whole milk
1/4 t. salt
1/4 c. velveeta (cubed, compressed in measuring cup)
Cheddar cheese, shredded (for garnish)

In a 2-quart saucepan, cook 3 T. butter and sliced onions over low to medium heat, stirring frequently until soft and clear but not brown.  Add chicken broth, chicken bouillon cubes, salt, and pepper; stir until completely heated through.  In a small saucepan, melt 3 T. butter. Stir in flour.  Cook on medium heat until the flour turns thick and comes away from the sides of the saucepan.  Pour in milk a little at a time, stirring constantly; add salt.  Mixture should thicken and become like thick pudding; stir constantly, taking care not to let mixture lump.  Remove from heat.  Stir white sauce and velveeta into chicken soup.  Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly.  Turn temperature to warm and let simmer for additional 30-45 minutes.  Garnish each serving with shredded cheddar cheese.  Serve with warm bread.  Makes 4 servings.

This is such an amazing soup.  I don't know if I was extra hungry, or if it was really that good, but WOW!  Next time the only thing we will change is the serving size (by doubling it).  This currently only makes about 4 servings.

Wednesday, January 11, 2012

Cream Of Mushroom Roast Beef

Cream Of Mushroom Roast Beef

1 {4 lb.} beef roast
2 (10.75 oz) cans cream of mushroom soup
1/2 can water
1 env. onion soup mix (Lipton)

Throw everything in a slow-cooker and cook on low for 8-10 hours. 
Be sure to save the soup & dripping for gravy.

Guymon's Ultra Mega Nachos

Guymon's Ultra Mega Nachos

12 inch pizza pan or similar baking sheet
1 large bag of tortilla chips
1 large can refried beans
Seasoned Taco Meat
1 small onion
1 bag of shredded cheese
1 jar jalapeno slices or finely chopped fresh jalapeno


  1. Cover the baking sheet with tortilla chips. 
  2. Spoon clumps of refried beans onto the chips. 
  3. Chop the onion and sprinkle the onion chunks over the chips.
  4. Cover the chips with your favorite shredded cheese.
  5. Add the taco meat.
  6. Top it off with some jalapeno slices.
  7. Preheat the oven to 350 degrees.
  8. Place the sheet into the oven and bake for 20 minutes.

Serving Suggestions

Consider serving with the following toppings:
  • Guacamole
  • Sour Creme
  • Salsa
  • Tomatoes

Orange Cream Jell-O

Orange Cream Jell-O

2 (6 oz.) pkgs. orange gelatin
2 c. boiling water
2 c. orange soda
2 envs. whipped topping mix (Dream Whip), whipped
2 (11 oz.) cans Mandarin oranges, drained
1 (20 Oz.) can crushed pineapple, undrained

In a large bowl, mix gelatin, boiling water, and orange soda.  Cool in the refrigerator for 20-30 minutes.  Prepare Dream Whip according to package directions.  Once gelatin is cooled, but not firm, whisk in the whipped topping, mandarin oranges, and crushed pineapple.  Pour into a bundt pan and refrigerate until firm.  Turn out onto a serving plate.

This tastes just like a orange "Dreamsicle".

Camp Brown Bread

2 c. whole wheat flour
1 c. white flour
2 t. baking soda
1 t. salt
2/3 c. packed brown sugar
1/4 c. molasses
2 c. buttermilk

Preheat oven to 350 degrees.  Grease and flour a 9 x 5 inch loaf pan, knocking out excess flour.  In a large bowl, whisk the whole-wheat flour, white flour, baking soda, salt, and brown sugar.  Mix in molasses and buttermilk until just combined.  Pour batter into prepared pan.  Bake for 40 minutes (I had to cook it a lot longer then this), or until done.  Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

Mike LOVES this bread.
I think it's a great breakfast bread served warm!

Ward Cookbook Broccoli Cheese Soup

Ward Cookbook Broccoli Cheese Soup

1/2 c. butter
2 {16-oz. pkgs}. frozen chopped broccoli
1 large {49 1/4 oz}. can chicken broth, (reserve 1 c. broth for later in the recipe)
1 lb. loaf Velveeta cheese
2 cups heavy cream
1 T. garlic powder
2/3 c. cornstarch
1 c. cheddar cheese, shredded
Optional: 3 Roma tomatoes, chopped

In a stockpot, melt butter over medium heat.  Cook onion in butter until softened.  Stir in broccoli and cover with all but 1 cup of the chicken broth. Reserve the cup of chicken broth for later. Simmer until broccoli is tender, 10-15 minutes.  Reduce heat.  Cube cheese very finely or melt it before adding it to the soup so it doesn't stick to the broccoli.  Stir in cheese until melted.  Stir in cream and garlic powder.  In a small bowl, stir cornstarch into 1 c. broth until dissolved.  Stir into soup; cook, stirring frequently, until thick.  Sprinkle each serving with shredded cheese and tomatoes.

Eggnog French Toast

Eggnog French Toast
Original Recipe Can Be Found HERE

4 eggs, beaten slightly
1 1/2 cups eggnog
1 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
12 slices French bread
1.Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
2.Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
3.Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
4.Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

I've wanted to try this recipe for quite some time.  I finally found the time (and left over Eggnog) to make this. It was good, but I made some modifications.  First of all, it had only 2 eggs, so I changed the recipe to 4.  Also, it seemed to have A LOT of Eggnog.  Next time I think I'll adjust that too.  It made the bread quite soggy.
My only other complaint is that I wish it had more of the Eggnog flavor. But over all it was still pretty good.

Tuesday, January 3, 2012

Old Fashioned Cream Of Tomato Soup

Old Fashioned Cream Of Tomato Soup

2 (32 oz.) cans diced tomatoes
1 (9 oz.) can chicken broth
2 T. unsalted butter
2 T. onion, chopped
Pinch of baking soda
2 T. sugar
2 c. heavy cream

Combine tomatoes, chicken broth, butter, onion, soda, and sugar in a large saucepan over medium-high heat.  Heat until just boiling, then reduce heat and simmer for 1 hour.  Heat the heavy cream in the top half of a double boiler until warm.  Add cream to hot tomato mixture and stir until well combined.  For a spicy alternative, add a can of tomatoes with chiles (Rotel)
 Makes about 2 quarts.

We like a little bit of spice to ours, so used one can of rotel, and it was just right :)
Next time I don't think I'll add as many tomatoes as it calls for. It was a little much.
Other then that it is a must try... we L♥ved it!

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