Creamy Bean Soup

Ingredients:
1- 16oz can traditional refried beans
1- 14.5oz can Petite Diced Tomatoes, undrained
1 cup chicken broth
1/2 cup unsweetened coconut milk
(not cream of coconut)
1- 4.5oz can chopped green chiles
1- 1oz pkg taco seasoning mix
4 medium green onions, sliced

Directions:
In Slow Cooker, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix. Cook on low approx 2-3 hours.  Pour soup into serving bowls; garnish with onions.  Great served with Taquito Dippers.

Taquito Dippers

Ingredients:
6 sticks of Sharp Cheddar
or Chipotle Cheddar cheese
1- 10.5oz pkg Soft Taco Flour Tortillas
2 TBs CRISCO® Pure Vegetable Oil

Directions:
Cut each cheese stick in half lengthwise to make 2 thin sticks. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down, on cookie sheet. Brush each lightly with oil.  Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.  Serve as an Appetizer or with Creamy Bean Soup.

Pumpkin Cookies

This makes approximately 9 dozen.  So you may need to adjust for smaller batches.

Ingredients:
3 boxes of Spice Cake Mix
3 cups of Canned Pumpkin Pie Mix
2 eggs
1/2 cup Brown Sugar
1 tsp vanilla
3 1/2 tsp Pumpkin Pie Spice
1 cup chopped Walnuts
1 small bag Chocolate Chips

Mix pumpkin & brown sugar in large bowl.  Add pumpkin spice and mix together.  Add Eggs and mix together.  Add Vanilla and mix together.  Gradually add all  cake mixes, mixing very well as you add them.  When mixed well, spoon onto a parchment lined cookie sheet.  Bake in 350' Preheated oven for 10minutes.

This recipe is acquired from several people.  My good friend Mindi just throws her cookies together and has never gone by a recipe. So we found a recipe online and did a trial run.  So when we decided to make them for a church activity.  Two of the ladies who are on the committee with me, Dawnella and Janice, came over to bake with me and we decided they were a little too soft.  So we tweaked the recipe a bit and we think they are great!  Are great alone or with a frosting of your choice!  I love them with Cream Cheese Frosting!

Chicken Cacciatore

Ingredients:
6 boneless, skinless chicken breast
1- 28oz jar spaghetti sauce
2 green or red bell pepper, seeded and Cubed
8oz fresh sliced mushrooms
1 onion, finely diced
2 TBs minced garlic

Directions:
Put the chicken in the slow cooker.
Top with the spaghetti sauce, bell peppers, mushrooms, onion, and garlic.  Cover and cook on Low for 6 to 8 hours.  Use fork to shred chicken & Serve over your favorite Pasta or Rice.  Goes well with Angel Hair.  I've even done this several times with just the Chicken & sauce, because we didn't have the other ingredients & it still came out pretty good!

banana bread~yummy!

Last month I made this banana bread for our dad's birthday. He is hypoglycemic and cannot have sugar.  Our mom used to always make banana cake with fructose (a natural sugar that comes from fruit).  She can't make it anymore, so I made it this year for him.  This was the first time I made banana bread and it turned out really good.

I used this recipe here from http://allrecipes.com.

Darla's Memory Potato Salad

Received this recipe from one of my best friends Darla.  When I first tried this I wanted seconds after the first bite.  So good!!  She told me recipe came from a friend of hers who has passed away, hence the "Memory" in the name!

My changes are listed at the bottom.

Ingredients:
5lb bag of Potatoes

Full Jar of Real Mayo
1 lb Bacon, cooked till crispy
2 Celery Sticks, diced
Salt, Pepper and Onion Powder to taste

Scrub potatoes, DONT PEEL, Leave the skins on, cut in half, boil until tender but not mushy. Drain when they r done and let them-cool all the way. While potatoes are cooling cook bacon till crispy. Dice up the celery. When potatoes are cool run a knife thru them so they are in smaller pieces. Add the Mayo, Celery, Bacon and seasonings then mix.

Taste the best fresh, rather then cold from fridge.

My Changes:  I used Red Potatoes, because I know they hold up great when boiling and because of using the red I was able to cut the potatoes in 8ths instead of halves.  I also used the Olive Oil Mayo (which is 1/2 the fat and I think it tastes the same).  Next time I will probably add at least two more sticks of celery (because I like the little crunch you get).  My hubby said he thought there was to much mayo, so I will probably only use 3/4 of the jar next time.  But I loved it so you will need to see for yourself & your family what you like.  Enjoy!!!

Darin's Rolled Chicken Enchilada's

1 - bag Boneless/Skinless Chicken
2 - boxes Mexican, Spanish or Chicken Rice
2 - pkgs of shredded cheese (approximate)
1 - can diced tomatoes (optional)
1 - can Green Chilies
1 - diced onion
1 - diced green pepper
2 - cans Red Enchilada Sauce
      (we prefer Rosarita’s)
2 - cans Green Enchilada Sauce
      (we prefer La Victoria)
1 to 2 pkgs Corn Tortillas

Cook chicken in crock pot. Cook Rice according to package.  When chicken is done, drain and shred it.

  

  

In large bowl combine shredded chicken, rice, green chilies, onion, green pepper, and approximately ½ can of red enchilada sauce (just enough to moisten mixture but not make it runny). Mix well.

In a small warmed-up skillet, flip each corn tortilla, until warmed, but not cooked (this is to make them easier to roll). Put a dab of chicken/rice mixture into each corn tortilla, a dab of shredded cheese and roll. Place in a large Casserole dish, side by side.

When pan is full, pour a can of green enchilada sauce over all and sprinkle with shredded cheese.

 

Bake at 350’ until cheese is melted, approximately 10-15 minutes.

This recipe makes several pans, which can be covered with tin foil and frozen for another meal. Or you can even just freeze the mixture if you don’t need so many pans.

To avoid making your Enchiladas too Spicy, don’t use the green chilies (most cans are mild but it varies and you can end up with a spicy one), use Mexican or Chicken Flavored rice instead of Spanish. Use the Sauces specified above, they are not spicy). Avoid MacCayo’s brand.

Fabric Bolts

Head on over to my crafting blog to see the fun fabric bolt project I just finished! Simply Crafting~Fabric Bolts.

Beef Rolls

Beef Rolls
1/2 lb. hamburger
1/2 C. chopped onion
1 TBSP. Worcestershire sauce
1/4 C. ketchup
1/4 tsp. pepper
2/3 C. milk
2 C. biscuit mix

** Cook Hamburger, add onions, cook until tender. Stir in ketchup, Worcestershire sauce & pepper. Set aside. In large bowl, mix biscuit mix & milk. Knead until smooth. Roll out into a rectangle. Spread meat mixture over it. Roll up & pinch shut. Slice in 1 1/2 " to 2" sections. Arrange on an ungreased cookie sheet.
*Bake at 475 degrees for 10-15 minutes until dough is golden brown.

Chocolate Cake to Die for... :)

Chocolate Cake to Die for....
1 Can condensed milk
1 small jar carmel topping
cool whip
3 regular sized candy bars (chopped)
I like to use Snickers
Chocolate Cake mix
** Bake Cake according to box instructions.
Let cool. With the end of a wooden spoon, poke holes about 1" apart all over cake. Pour condensed milk over whole cake. Follow with pouring carmel over whole cake. You may need to spread with a spatula. Let soak in while you refrigerate covered for at least 2 hrs.
*Top with Cool whip, and then candy bars