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.