Taco Soup

Taco Soup

1-2 lbs ground beef
1 c. diced onion
3-4 15 oz cans tomatoes
1 15 oz can of pinto beans
1 15 oz can of kidney beans
1 15 oz can of whole kernel corn
1 pkg Ranch dressing mix
1 pkg of taco mix
1 4 oz can/jar chopped green chilies
1 cup water
taco chips
shredded cheese

Brown meat and onion; drain. Add tomatoes, beans, corn, taco mix, dressing mix, chilies, and water. Cook slowly for 1 - 1-1/2 hours. Serve with cheese and taco or Frito chips - I also serve w/a dollop of sour cream.

Note: I don't drain any of the cans.

This is a nice, hearty soup and a standard at our house - there's always some in the freezer.

Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake

1/2 cup butter, room temperature
1/2 cup shortening
1/2 tsp vanilla
2 tsp coconut extract
6 eggs, room temperature
8 oz cream cheese, room temperature
3 cups flour
3 cups sugar
1/2 tsp baking powder
pinch of salt

1. Preheat oven to 350 degrees. Grease and flour 10" tube pan.
2. Cream butter, shortening and cream cheese in a large mixing bowl. Gradually add sugar, beating at medium speed, until light and fluffy.
3, Stir in vanilla and coconut extracts. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Add to batter and stir until just blended.
4. Pour batter into prepared pan and bake for 1 hour, 15 mins or until tester comes out clean.
5. Cool in pan for 15 mins, then remove from pan and cool completely on wire rack before cutting.

Serves 15

Note: Monitor baking time after 1 hour - cake can over-brown quickly.

Michigan Sauce

Michigan Sauce

1 (16 oz) can of tomato sauce
2 lbs. ground beef
3/4 tsp. garlic powder
8-10 tsp. chili powder (I use 10)
2 tsp. cumin powder
1/4 bottle of Franks/Durkee Hot Sauce (about 1/4 cup)
1/2 cup minced onions (dried)
2 tsp. black pepper

Brown meat well, breaking apart and into small pieces as it cooks. Drain fat. Combine remaining ingredients with tomato sauce. Add to meat and simmer over low heat for 2-3 hours. Stir frequently. May be prepared in a crock pot.

Wonderful on franks for a great chili dog! Freezes well.

Italian Crock Pot Chicken

Italian Crock Pot Chicken

4 boneless, skinless chicken breasts (whole or cut into bite-sized pieces)
1 can cream of chicken soup
1/2 stick BUTTER (tastes better than marg.)
1 env. dry Italian dressing mix
1 (8oz) pkg cream cheese, room temperature

Melt butter, pour over chicken in crock pot. Sprinkle with dry Italian dressing mix. Cover, and cook on high for 3-4 hours. Blend soup and cream cheese, pour over chicken for last 1/2 hour.* Serve over angel hair or your choice of pasta.

*when I add the soup and cheese, I take the chicken out, blend the soup/cheese into the pot contents until creamy, and return chicken for the last 1/2 hr.

This stuff is plate lickin' good!

Crabbies

Crabbies

8 oz crabmeat, well drained & picked free of all shells
1- 5 oz jar Kraft Old English cheese spread
2 T mayonnaise
1 tsp garlic powder
1/2 cup (1 stick) butter, softened
1/2 tsp dried parsley
Dash hot sauce or cayenne pepper
6-8 English muffins

In a medium bowl, combine butter and cheese spread. Stir in remaining ingredients. Spread on split muffins. Cut into 8 wedges. Broil until bubbly and lightly browned, about 10 mins.

These freeze really well - prepare, freeze and package before cooking.