Taco Soup

1 lb ground beef
1 onion, chopped
1 can kidney beans
1 can pinto beans
1 can white beans
1 can diced tomatoes
1 can corn
1 can Rotel tomatoes with chilies
1 pkg Ranch dressing mix
1 pkg Taco Seasoning

Optional Toppings:
Shredded longhorn cheddar cheese
Sour cream
Avocado

Instructions: Do not drain cans, you will add it all to the soup. Sauté ground beef and onion. Drain off fat. Add all cans of beans, vegetables, and dressing mixes. Bring to a boil, let simmer for ½ hour. Serve topped with shredded cheese, dollop of sour cream and tortilla chips. Or:Serve chips separately, but put a few slices of avocado on top of soup, along with sour cream

*This soup is super easy, and super good. I do not like canned corn so I do frozen. It is really up to you. Sometimes I will also put in diced chicken instead of ground beef. This is a pretty thick soup so if you like soups to be a little thinner I add a cup or two of beef broth or a bullion cube and a cup or two of water.

TORTILLA STACK-UP

Flour tortilla with refried beans and taco seasoned gr. beef (I used ground chicken) and 4 cheese mexican shredded cheese layered.

Servings: 8 (ours was more)

Prep Time: 25 min

Cook Time: 30 min

Total Time: 55 min

Ingredients:

1.5 - 2lb ground meat of choice

1 envelope of taco seasoning mix

1 package 10" tortillas (I used probably 10-12)

2 packages Mexican 4 cheese blen shredded cheese

2 can refried beans (14.5 oz)

sour cream (I layered a bit in each layer and used Lite Sour Cream)

1 small onion, diced (I mixed fresh onion in with meat while cooking)

lettuce

1 small tomato

sliced green onion (I layed this also saving some of the green tops for top)

Directions:

In a skillet cook and crumble ground meat; drain when needed

Add taco seasoning mix and a little water if necessary, sitr and cook 2 minutes.

Add the 2 cans of refried beans and stir to mix with the ground meat mixture.

Using a 10 inch cast iron skillet or another heavy 10 inch skillet, sprayed with non-stick spray on bottom and sides begin layering.

Place the first tortilla on the bottom.

Place a couple of large tablespoons on the tortilla, spreading to the edge.

Top that layer with a couple of handfuls of shredded cheese.

Continue to layer the beans & meat mixture and cheese and sour cream if desired.

Do as many layers as possible in the pan you are using.

On top tortilla spread the remaining beans and meat mixture and top with remaining cheese.

Bake at 375 degrees in the oven for 30 minutes.

Cheese on stack-up will slightly brown.

Let stand approximately 10 minutes prior to cutting.

When cooled, cut into wedges if desired, like cutting a pie.

Garnish with sour cream, lettuce, tomatoes, green onions.

MUSHROOM RICE CASSEROLE

Super yummy and loved by Josh and the kids, this one always gets finished.

Servings: 4-5
Prep Time: 10 min
Cook Time: 60 min
Total Time: 70 min

Ingredients:
5T. Butter
1 cup sliced fresh mushrooms (whatever kind you like) I use a whole small box from the store.
1 cup chopped yellow or white onion
1 cup uncooked long grain rice
1 ea. 10-1/4 oz. can Cream of Mushroom Soup
1 ea. 10-1/4 oz. can Beef Consomme (or I use a can of Onion Soup, super good)

Directions:
Heat butter in a large skillet over medium heat. Saute the mushrooms and onion for approx. 5 minutes, stirring constantly. Stir in the Rice and stir for 3 minutes more. Add the two cans of soup and stir well to blend.

Preheat the oven to 350 degrees (I use my toaster oven). Grease an oven casserole dish and pour in rice/soup mixture. Cover. Bake at 350 for 45 to 60 minutes. Check rice after 30 minutes. If it is drying out, you can add a little HOT water, stir in. Recover and continue to bake.

Remove from oven, uncover, and fluff with a fork - Serve!!!! Enjoy super yummy.

Apple Butter

This is the second recipe I used and altered a bit.

4 lbs of apples or a little more
4 cups of sugar (I only used 2 cups)
2 tsp cinnamon
1 tsp ground cloves

Core, peel and quarter apples. Combine apples and 2 cups of water in a large saucepot. Simmer until apples are soft stirring often to prevent burning apples. Puree using a food mill or food processor being careful not to liquefy. (See Side Note). Measure 2 quarts of apple pulp. Combine apple pulp, sugar and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Lade hot butter into hot jars leaving headspace. Remove air bubbles. Adjust 2-piece caps. Process 10 minutes in a boiling water canner.

Side Note: I cooked the apples in the saucepot and once soft used a potato masher to mash the apples and make a more chunky butter. I added the cinnamon, cloves and 2 cups sugar and transferred the mixture to the crock pot once again and put on warm through the night and low for the morning and early afternoon. This made the apples a little softer and thicker. I really like the crockpot finish, my next batch I may try the food processor for a smoother finish.

CROCK POT APPLE BUTTER

Approx. 3 lb. apples (I used abou 4 lbs)
3 c. sugar
2 tsp. cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
dash of salt
3/4 c. water

Fill crock pot 3/4 full of peeled, cored, slice apples. Add remaining ingredients and stir until evenly mixed. Cover and cook on low overnight. If butter has too much liquid, remove lid and cook on high until of desired consistency.

Side Note: I was afraid it might get too cooked overnight so I left it on warm and turned it on low in the morning until the evening when I got home from work. I turned it on high for a bit to allow some of the liquids to evaporate and the butter to thicken up, I left it a little chunky.

Canning Procudure:

Wash and sterlize jars, lids and rings in hot soapy water. I used 8 oz. jars and was able to get 6 jars of butter from this batch. I ran my jars and rings through the dishwater and let them heat dry in time with the butter finishing, this way they were hot as needed when filling. Lids will need to be placed in boiling water prior to placing on filled jars. Spoon or use canning funnel to fill jars, leaving 1/2" headspace. Wipe rims and threads clean. Top with hot lids; screw bands on firmly. Process in boiling water bath for 10 minutes. (I bought a canning pot with wire rack as jars need to be covered completely when in water bath. Remove and cool completely away from drafts and do not allow jars to touch, allow at least 24 hours cooling before storing.

Black Bean Soup (yummy)

Ingredients
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
Directions
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Taco Pizza

Start with your favorite pizza dough. (FYI you can also ask your favorite pizza place if they will sell you a dough ball...Most will)

1 can Rotel Tomatoes and Green Peppers
5-10oz of Tomato Sauce
(Start with 5 oz and add as needed to cut down on the spiciness of the Rotel)
2 TBSP Cream Cheese
Blend these ingredients together

1 can Re fried Beans (I water them down a little bit makes it easier to spread)
1LB Hamburger Meat Seasoned with your favorite taco sauce
1lb Cheese

Bake as dough directs.

Shredded Lettuce

Individually top with lettuce once ready to eat (otherwise lettuce will wilt)