Taco Soup

 

Source: Tami Richardson

 

1 lb ground beef

½ yellow onion, chopped

2 Tbsp taco seasoning

½ tsp cumin

2 cans mild Rotel tomatoes

2 cans kidney beans, drained

1 can corn

3 cups beef broth

 

In Dutch Oven or stock pot brown beef and onions. Add taco seasoning and cumin, cook for a minute or two. Add remaining ingredients, simmer for 10 minutes.

 

Top with sour cream, cheese, avocado, chips, etc.

 

 

Poppyseed Muffins

Source: yourcupofcake.com

 

3 cups flour

1 cup sugar

2 Tbsp. poppy seeds

1 Tbs. baking powder

½ tsp. baking soda

½ tsp. salt

1 ½ cup sour cream

1 tsp. vanilla

2 tsp. almond extract

2 eggs room temp

½ cup butter

 

Glaze:

½ cup powdered sugar

2 Tbs. milk

½ tsp. almond d extract

 

Preheat oven to 400°. Whisk together dry ingredients. In separate bowl, whick to combine wet ingredients. Combine with dry ingredients and stir just to combine. Scoop into lined muffin tin. TURN DOWN oven temp to 375°. Bake for 18-22 min, until toothpick inserted comes out clean.

 

Whisk together glaze ingredients. Brush onto hot muffins.

 

Hearty Peach Crisp

Source: Ellingsons

4 cups peaches

2 cups flour

6 cups oats

2 tsp. cinnamon

1 1/2 tsp. salt

3/4 cup melted butter

1 cup honey 

 

Preheat oven to 375°. Place desired amount of peaches or other fruit in bottom of 9x13 pan. Combine remaining ingredients and spread evenly over fruit. Bake for 20 minutes.

 

*This peach crisp is heavy and hearty on the topping. Use more fruit if desired.

Tony Caputo's Sea Salt Chocolate Chip Cookies

1 1/4 cups butter, softened
1 1/3 cups brown sugar
1 cup plus 2 Tbsp white sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 3/4 cake flour
1 3/4 cup bread flour
2 large eggs
2 tsp vanilla extract
16 oz high quality semi sweet chocolate
fleur de sel, or coarse sea salt


In mixer bowl beat together butter, sugars, baking soda, baking powder, and salt. Beat together for 5 minutes until batter turns a pale brown. Scrape the sides and bottom of the bowl.

In a separate bowl mix eggs and vanilla together. Slowly pour and incorporate into the sugar mixture until barely mixed in. Mix in both flours until barely fixed in. Do not over mix. Mix in chocolate until barely mixed throughout.

Scoop into .25 lb. balls, place on parchment lined tray.

Refrigerate cookie dough overnight or up to 6 days.

Preheat oven to 350° before baking.

Place 4-5 cookies on baking sheet. Bake the cookies for 9 minutes then rotate and bake other 8 minutes, until tops or golden.

*These are special occasion cookies, not everyday. They are ridiculously delicious! We used all purpose flour instead of bread flour (did use the cake flour called for) and they still turned out great. We used Guittard semisweet chocolate and it was great.

Herbed Orzo with Feta

source: Ina Garten

Salt and pepper
1/2 cup good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup lemon juice (3 lemons)
1 cup thin sliced scallion (green onion) green and white parts
1 cup small diced red onion
1 cup chopped fresh dill
1 cup chopped fresh parsley
1 cup diced cucumber
3/4 cup crumbled feta cheese

Boil pasta in large pot of water with 1 tsp salt and splash of olive oil. Add the orzo and simmer for 8-9 minutes, stirring occasionally, until it is cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Add the scallions, dill, parsley, cucumber, onion, 2 tsp salt, and 1 tsp pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste for seasonings and bring back to room temperature for serving.

*We discovered this recipe while searching for menu ideas for Kaitlyn's 20th birthday. It was a big hit! One of our all-time favorites now.

Sour Cream Enchiladas

Source: Magnolia Table

Two 10-ounce cans mild green enchilada sauce

One 10.5-ounce can cream of  chicken soup

8 oz sour cream

4 cups shredded chicken

4 ounces diced green chiles

3 1/2 cups shredded mozzarella cheese

Ten 10 inch flour tortillas, or corn tortillas

2 tomatoes, diced

1/2 cup chopped fresh cilantro

1 lime, cut into wedges

Preheat oven to 350°.  Spray 9x13 inch pan. In large bowl whisk together enchilada sauce, soup, and sour cream. Spread 1/2 cup of sauce in bottom of pan. In medium bowl, mix chicken, chilis, and 

1 1/12 cups of cheese.  Place small amount of chicken mixture in each tortilla, roll,  and place in pan. Top with remaining sauce, then sprinkle with remaining cheese. Tent with foil, bake for 35 min, removing foil for last 10 minutes of baking. Top with tomatoes and cilantro, serve with lime wedge.

*Notes- This is way too delicious. The tomatoes and cilantro on top are what take it over the top. I like to make four of these at a time and freeze them. From frozen they need to bake for 90 minutes.

Peanut Butter Oat Bars

6 cups old fashioned oats
2 cups peanut butter
1 cup honey 
1/2 cup chocolate chips

Toast oats at 350° for 15 minutes. Heat honey and peanut butter in microwave until warm, stir together. Mix oats and peanut butter mixture. Let cool slightly, mix in chocolate chips. Press into greased 9x13 pan. Chill for 15 minutes to set.