~Hot Taco Salad

Hot Taco Salad

 

2 1/2 pounds ground beef
1 pkg taco seasoning
1 canned tomatoes with juice
1 cup ketchup
1 1/2 t. chili powder
1/4 c. taco sauce
1 can tomato soup
lettuce
Fritos
dice tomato
shredded cheddar cheese
sour cream
sliced olives

 

Brown ground beef and drain off any excess grease

Mix in the taco seasoning, canned tomatoes, ketchup, chili powder, taco sauce, and tomato soup.

Allow mixture to simmer for 20 minutes

To make salads, place lettuce on each plate followed by Fritos and meat mixture.  Then top each salad with desired remaining toppings. 

~No name chicken dinner

4 boneless, skinless chicken breast

1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 pkg taco seasoning
1 cup sour cream
cilantro, for serving

 

Put chicken, soup, and salsa in slow cooker.  Sprinkle taco seasoning over everything.  Cook on low for 6 hours.  If shredding chicken, shredding the chicken and reheat for about on hour.  Stir in sour cream and heat just until everything is combined

~One pot pasta

One pot pasta

Throw it all in the pot, INCLUDING the uncooked pasta, and cook.  Bring it all to a boil, then reduce to a simmer.  The starch leaches out of the pasta and makes a rich, warm sauce for the noodles.  The other ingredients cook right along with the pasta.

Ingredients

12 ounces pasta (I use linguine)

1 can (15 ounce) diced tomatoes with liquid ( I use zesty pepper flavor)
1 large sweet onion, cute into julienne strips
4 cloves garlic, thinly sliced
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chipped
4 1/2 c. vegetable broth
2 T. extra virgin olive oil
Parmesan cheese for garnish

 

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot.  Pour in vegetable broth.  Sprinkle on top the pepper flakes, and oregano.  Drizzle top with oil. 

Cover pot and bring to a boil.  Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so.  Cook until almost all liquid has evaporated. 

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.  Serve garnished with Parmesan cheese.

~Easy Big Fat Yeast Rolls

Easy Big Fat Yeast Rolls

 

1 cup warm water (105-115 degrees)

1 package active dry yeast (2 1/4 t)

1/4 c. sugar

1 t.  salt

3 T. softened butter

1 egg, beaten

3 1/2-4 c. flour

Add all the dry ingredients, start with only 3 1/2 cups flour, mix together, add the beaten egg.  Heat the water and butter to the suggested temperature and add to the dry ingredients. Mix with the dough hook until well blended.  If sticky add more flour, until a soft dough forms. ( should not be sticky). *Continue on with the rest of the the instructions.  

 Put water and yeast in large mixing bowl and add next 4 ingredients.  Beat with dough hook until well blended.  Add 3 1/2 cups to 4 cups of flour and mix until soft dough forms {should not be sticky}.  *Put out onto floured board and knead a few times until smooth.  Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes.  Punch down and turn onto floured board.  Shape into 12 rolls and place in greased 13 x 9 baking pan.  Let rise again about 30 minutes.  Bake for 20 minutes.  Brush tops of rolls with butter.  Recipe is easily doubled.

~Crockpot Italian Chicken

 

 

Crock pot Italian Chicken

 

 

4 Chicken breast

1 packet Zesty Italian dressing seasoning

1 8 oz cream cheese {softened}

2 cans of cream of chicken soup

 

Cook on low for 4 hours.  If sauce is too thick, add a little milk.  Serve over pasta.

 



~Ginger's Cereal Mix

Ginger's Cereal Mix

 

2 1/2 c. Rice Chex

2 1/2 c. Honey nut cheerios

1 1/2 c. oatmeal squares

1/2 c. butter, melted

1/3 c. brown sugar

2 1/2 t. cinnamon

1/3 c. honey

 

Mix cereal together, mix butter sugar, honey, cinnamon and pour over the cereal.  Put in a pan and bake at 275 degrees for 45 minutes, stirring every 10 minutes. 

 

Add dried cranberries when cooled.