Taco Soup

Well, well, well.  Seems like I say this every time, but I can't believe it's been July since my last post.  Again, life is busy.  I think that is a way of life for most of us. 

Weather where we are has definitely has a "fall feel" as the highs last Saturday didn't get out of the 40s.  Fall festivals and soup made it feel even more like fall. 

A friend put out a plea for soup recipes on Facebook, so I took a look at what I had.  Here is a recipe where most of you would have all of the ingredients already in your pantry and refrigerator.  Hope you enjoy it!

TACO SOUP

1 lb hamburger w/taco seasoning
1 can tomato soup
1 (8oz) can tomato sauce
1 can Rotel
1 can corn
1 can Bush's chili beans - hot

Prepare taco meat as directed on package.  Put all ingredients (including juices) in a large dutch oven.  Heat through.  You can also dump in a crock pot and cook on low all day.

Top with shredded cheddar cheese and serve with Fritos. 

Recipe from:  Faye Whitfield and/or Betty Sue Duncan

Notes:  As with most chili and soup, this tastes better the second day!

Green Enchiladas

Don't be afraid!!  Green is for the chilies, not for the color!  I have to admit that I was a little afraid when I heard we were having "Green Enchiladas" at my sister-in-law's for supper.  Well, they were great!  Can't believe I haven't posted this recipe on here yet either.  It is definitely a favorite of ours. 

Green Enchiladas

Enchiladas:

2 lbs ground beef

2 packages taco seasoning

chopped onions or onion flakes

1 1/2 - 2 cups shredded cheddar cheese

10 flour tortillas (seems like the fajita size work well)

Sauce:

1 - 12 oz can evaporated milk

8 oz Velveeta cheese, cut in cubes

1 - 10.75 oz can cream of chicken soup

1 - 4.5 oz can chopped green chilies

Brown ground beef with onions or onion flakes.  Add taco seasoning and water as directed on package.  Fill tortilla shells with meat mixture and grated cheese.  Place in 9x13 pan.

Combine the sauce ingredients until cheese is melted (I use microwave and stir occasionally), and pour over filled tortillas.  (There is almost too much sauce so be careful that it doesn't overflow.)  Sprinkle with grated cheese.  Bake at 350* for 18-20 minutes or until cheese is melted.

Recipe from:  Sonya Whitfield Young

Notes:  The original recipe does not use the taco seasoning in the meat.  It only calls for ground beef cooked with onions.  If you or your family does not like green chilies, you can blend them and include them in the sauce for the flavor.  We did this for years when our girls were growing up.

PEANUT BUTTER BROWNIE CUPS

Mmmm.  I had forgotten just how good these tasty treats were.  For Memorial Day this year, we were going to two different places to eat with our families.  We knew it would be warm outside too, so I was looking for something that wouldn't end up melting (too badly).  Came across this recipe, so I thought I would try it again.

Peanut Butter Brownie Cups

1 package (21 1/2 oz) fudge brownie mix (plus ingredients to make the batter)

15-18 miniature peanut butter cups

Mix brownie batter according to package directions.  Fill paper-lined muffin cups two-thirds full.  Remove wrappers from the peanut butter cups; set one in the center of each muffin cup and press down until the batter meets the top edge of the candy.

Bake at 350* for 20-25 minutes.  Makes about 15-18.

Recipe from:  Quick Cooking magazine

Notes:  I always use the Betty Crocker Fudge Brownie Mix and the Sam's Choice or Great Value miniature peanut butter cups.

Southwest Chicken Wraps

Nothing much to say about these, but they're really good.  A girl I worked with for a little bit shared this recipe with me.  Apparently, the recipe came from the back of a box of Near East Rice Pilaf.

2 cups cooked chicken, cubed
1 package Near East Rice Pilaf
1 tsp cumin along with packet seasoning from rice
1/2 cup black beans, drained
1/2 cup corn, drained
1 can Rotel tomatoes with juice
1 package tortilla shells
sharp cheddar cheese

Cook rice pilaf as directed, but substitute chicken broth for water.  Add rest of ingredients and heat until warm.  Serve on tortilla shell and sprinkle with sharp cheddar cheese before wrapping.

Recipe from:  Melanie Toler

Serves around 6.

Notes:  I usually boil 2 chicken breasts and use the broth from that to cook in the rice.  I put the remaining beans and corn in a ziplock bag and freeze to use the next time I make these.  We also usually use wheat or multigrain soft taco sized tortilla shells. 

Lately, I have had trouble finding the Near East brand of rice pilaf, so I used Zataran's brand last time.  Couldn't tell much of a difference.

CREAMY COCONUT CAKE

EASTER - the day we celebrate our Lord's resurrection. No one else on earth throughout time would pay the penalty for our sins. Only Jesus. He died for us but then rose from grave so that we might have ETERNAL LIFE! Oh, I hope you have asked Christ to be your Savior.

For some reason, we tend to associate coconut with Easter - pies, cakes, cupcake topping. Here is a cool and moist version of coconut cake. Hope you enjoy it as much as I do.

1 box (18.25 oz) yellow cake mix
1 can (14 oz) sweetened condensed milk
1 can (12 oz) cream of coconut
1 tub (8 oz) cool whip, thawed
3 cups flaked coconut

Preheat oven to 350*. Grease a 9x13 pan. Prepare cake mix as directed on package. Pour batter into the pan and bake as package directs. Remove from oven and poke holes in entire cake using a fork or round wooden spoon handle.

Mix sweetened condensed milk and cream of coconut. Slowly pour over warm cake. Cool completely.

Frost with cool whip, and sprinkle coconut over cake. Cover and refrigerate until serving.

Recipe from: a magazine

Notes: This cake is better if made a day or 2 before serving.

Sometimes, you can find the cream of coconut in the baking aisle, but it's usually in the liquor department. As I've said before, you can go to Customer Service and have someone get it for you. I don't like to go into the liquor department.

Raisin Bran Muffins

Here's a quick, easy, fibery breakfast for you. My mother-in-law made these for us a LONG time ago. We just thought about them again recently, and they're perfect for these cool wintery days. Probably good for the hot ones too when you don't want to be in the kitchen very long.

This batter actually keeps for 6 weeks in the refrigerator in an air-tight container. Use just the amount you need. The Tupperware That's-a-Bowl is what I stored the batter in this time, but a gallon jar works great as well.

Raisin Bran Muffins

5 cups flour

3 cups sugar

5 tsp baking soda

2 tsp salt

13 oz Raisin Bran

4 eggs

1 cup oil

1 quart buttermilk

Mix all ingredients together. Grease and flour muffin pan(s). Bake at 400 degrees for about 15 minutes for the full-size muffins (bake mini-muffins for about 10). Cool for 2 minutes and remove from pan. Refrigerate leftover batter in air-tight container for up to 6 weeks.

Recipe from: Faye Whitfield

White Bean Chicken Chili

Let it snow! I missed our city's last snowfall, but we're getting some today. It's nice when you don't have to go anywhere and can watch the snow falling from inside the house.

One cold day, my cousin's wife posted on Facebook that she was having this chili. I asked for the recipe, and we really liked it. It's a perfect day for this chili.

White Bean Chicken Chili

1 lb boneless skinless chicken breasts, cooked and shredded
1 pkg McCormick white chili mix
1 can low sodium chicken broth
1 can great northern beans
1 can fire roasted tomatoes
4 oz tomato sauce
half can corn
1 cup water

Boil chicken until cooked (I use 2 chicken breasts). Shred. Put all ingredients in dutch oven or large stockpot and heat through, OR cook in crock pot on low 6-8 hours. Serve with shredded cheese and sour cream, if desired.

Recipe from: Kelley Ducusin

Notes: Kelley serves warm tortillas with this chili.