Beef & Bean Soup

A nice, spicy soup to enjoy with cornbread on a cool evening,,,

Beef & Bean Soup

1 lb. ground beef
1 pkg. taco seasoning mix
1 (16 oz.) can pinto beans, rinsed and drained
1 (16 oz.) can red beans, rinsed and drained
1 (24 oz.) can crushed tomatoes
2 (4.5 oz.) cans chopped green chiles
1 cup thick and chunky salsa
1 1/2c. chicken broth
1 1/2c. frozen corn niblets
¾ c. diced onion
1 tsp. minced garlic
½ tsp. salt
½ tsp. pepper

In 10 inch skillet, cook beef over medium-high heat 6-8 minutes until thoroughly cooked. Drain.

Spray 3-4 qt. slow cooker with cooking spray. In cooker, place beef and remaining ingredients. Stir.

Cover. Cook on low heat 7-8 hours. Garnish with sour cream, cheddar cheese and/or chopped avocado.





Cake Pops

These cake pops are easy and fun to make.... Use your imagination..

1 cake mix (your choice), prepare and bake as directed
1 can vanilla or chocolate frosting - your choice of flavor
1 lb. block dark or white chocolate for dipping (I use the bark) or Wilton Colored Candy Disks
1-2 T crisco
Popsicle sticks
Sprinkles, coconut or desired toppings

Bake and cool cake completely.  Crumble cake into small pieces.  Add frosting to the cake crumbles and mix well.  Chill for 30 minutes.

Melt a small amount of chocolate in a small bowl in the microwave at 30 minute intervals until melted.  With a scoop, form cake mixture into balls.  Round out with the plams of your hands and place on a wax paper lined cookie sheet.  Dip the end of popsicle stick into the chocolate and press into the middle of the cake ball (about half way through).  Freeze for about 30 minutes to an hour.

Meanwhile, melt remaining chocolate with 1 tablespoon crisco.  Stir until well blended.  Put toppings into bowls.  Dip the cake balls into the chocolate.  Tap lightly on the side of the bowl to let excess chocolate fall off the stick.  Immediately dip in sprinkles or topping of your choice.  

Push stick into block of stryofoam to dry.  Wrap individually and tie with a twistie.

Creme De Menthe Cupcakes

Creme DeMenthe Cupcakes - One of the creations I will use in my Bake Shop one day...

Peanut Butter Brownie Cookies

1 (19.5 oz) pkg. fudge brownie mix
¼ c. butter, melted
4 oz. cream cheese, softened
1 large egg
1 c. powdered sugar
1 c. creamy peanut butter
½ can chocolate fudge frosting

Heat oven to 350. Beat brownie mix, melted butter, cream cheese and egg in a medium bowl 50 strokes with spoon until well blended.

Drop dough by rounded tablespoons 2 inches apart onto ungreased cookie sheet to make 24 cookies, smooth edge of each to form round cookie.

Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.

Bake 10-14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.

Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Buffalo Chicken Dip

Buffalo Chicken Dip


2 large cans chicken, drained
2 (8 oz.) cream cheese, softened
1 sm. bottle hot sauce
1 – 8 oz. pkg. cheddar cheese

Heat oven to 350. Drain chicken. Add hot sauce and simmer over low heat. Add cream cheese and heat until melted. Put in 8 x 8 pan or glass dish. Top with cheddar cheese. Bake for 30 minutes. Serve with triscuits or similar cracker.

Peanut Butter Banana Bread

Peanut Butter Banana Bread


Bread:

1 ½ c. ripe bananas
1/3 cup sour cream
1/3 cup peanut butter
3 T. butter, melted
2 lg eggs
½ c. sugar
½ c. packed brown sugar
1 ½ c. flour
¾ tsp. baking soda
½ tsp. salt
½ tsp.cinnamon
1/8 tsp. allspice
2 T. chopped dry roasted peanuts

Glaze:
1/3 c. powdered sugar
1 T. milk
1 T. creamy peanut butter

Preheat oven to 350. Combine first 5 ingredients in a large bowl, beat at medium speed. Add sugars, beat until well blended.

Combine flour and next four ingredients in a small bowl. Add flour mixture to banana mixture, beat until just blended. Stir in nuts. Pour batter into 9 x 5 loaf pan coated with cooking spray. Bake at 350 for one hour and 5 minutes. Remove from oven cool 20 minutes on wire rack. Remove bread from pan, cool.

To prepare glaze, combine powdered sugar, milk and one tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread. Yield: 16 servings.

Peach Cobbler

1/2 c. sugar
1 T. cornstarch
1/4 tsp. cinnamon
4 cups sliced peaches
1 tsp. lemon juice
3 T. shortening
1 c. flour
1 T. sugar
1 1/2 tsp. baking powder
1/2 tsp.salt
1/2 c.milk

Heat oven to 400.  Mix 1/2 c. sugar, cornstarch and cinnamon in a 2 qt. saucepan.  Stir in peaches and lemon juice.  Cook, stirring constantly until mixture thickens and boils.  Boil and stir one minute.  Pour mixture into small casserole dish ( 8 x 8).  Mix flour, sugar, baking  powder and salt in a bowl.  Cut in shortening until mixture resembles fine crumbs.  Stir in milk.  Drop dough by tablespoons onto peach mixture.  Bake until top is golden brown, 25-30 minutes.  Serve warm with cool whip or vanilla ice cream.  Serves 6-8.