Paula Deen's Taco Soup
2lb Ground beef
2 Cups diced onion
2 Cans Pinto beans
1 Can light kidney beans
1 Can corn, drained
1 Can Mexican style stewed tomatoes
1 Can chopped tomatoes
1 Can tomatoes with chiles
2 Cans diced green chiles
1 Packet Taco seasoning
1 Packet Ranch Dressing Mix
Brown ground beef and onion together until beef is cooked through. Add remaining ingredients. Cook on low in crockpot for 6 hours or on stove on a low simmer for 1 hour.
Serve with shredded cheese, sour cream, tortilla chips, and jalapenos.
Pumpkin Chocolate Chip Bread
2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.
Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
*Recipe taken from Mel's Kitchen Cafe
Both girls gobbled up the Pumpkin bread! The fact that pumpkin is so good for you makes me feel better about serving them dessert tonight. Plus the big grin Aubrey flashed me when she placed the first piece in her mouth made her momma's heart melt.
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