Picture Perfect Cooking

Since the weather is turning cooler, my food urges are leaning toward soups, chilis, slow-cooked meals…comfort food.  One of my co-workers talked about making taco soup regularly.  Since I like tacos, she gave me the recipe to try and it is really, really good!  It is more of a stew than a soup; thick and rich with flavor.  Pick a chilly, dreary day and perk it up with this soup and some cornbread muffins.  I just know you will enjoy it!

1 lb ground beef, browned and drained

1 medium can diced tomatoes

1 medium can pinto beans

1 can Green Giant Mexicorn

1 cup white rice, cooked

1 pkg taco seasoning

1 pks ranch dressing mix

2 medium cans tomato sauce

Place all ingredients in a slow cooker.  Cook on low for 4-6 hours and enjoy!!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset

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I have this recipe thanks to C’s mom.  It is one of his favorites and his mom and I both fix this regularly during the cold winter months.  The versatility of this dish makes it a keeper.  Serve it at potlucks with chips or crackers or pour some over a baked potato. 

My version is not as spicy as some.  If you want extra heat, use the hot versions of the tomatoes and sausage and more onion.  You can always add some garlic as well.  It’s great either way!

2 lbs Velveeta cheese product

1 can Rotel tomatoes (mild)

1 lb pork sausage (mild)

1 lb ground beef

1/4 cup chopped onion

Cut up the cheese into cubes and place in the crock of a slow cooker.  Pour the tomatoes over the cheese.

Brown the sausage in a skillet over medium heat until all the pink is gone.  Drain on a paper towel lined plate.  Add the onions to the skillet and cook, stirring constantly, for about 3-4 minutes or until browned.  Add the onions to the slow cooker.

Brown the ground beef in the same skillet until cooked through.  Then add the sausage and beef to the slow cooker.  Cook on low for 4-5 hours or until all of the cheese is melted.  Serve with chips or crackers.

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I confess, I put off going to the grocery for as long as I can.  When it gets to the point where I am scratching my head trying to come up with SOMETHING to fix for supper, I know it is time to go. 

I had this trouble one night a couple of weeks ago.  I was going to the grocery the next day, so the cupboard and fridge was almost empty.  When this happens, it is time for the pantry to take over!  Let’s see what I found that night…a package of buttermilk pancake mix, an apple, cinnamon and I had bacon in the fridge.  Hmmmm.  This looked promising.  Here is what I came up with…

1 package of buttermilk pancake mix

1 medium apple, peeled and grated

1/4 tsp cinnamon (use more if you want a stronger taste)

1 cup milk

Preheat electric griddle to about 350 or medium-high.  Pour pancake mix into a medium bowl, then add grated apple and cinnamon.

Add milk and stir to combine just until everything is mixed.  Do not overmix.

Pour about 1/4 cup of batter on the griddle and cook until bubbles form on top and the edges of the pancakes are set.  Flip and cook until golden on both sides.

I served these with butter and warmed syrup with bacon on the side.  Enjoy!!

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When I was a child, I remember Mom making cookies she called “7 Steps to Heaven”.  They were soooo good!  I came upon this recipe for magic cookie bars on another blog that I read regularly, www.mybakingaddiction.com. 

These cookies are really similar to the 7 Step bars, they just have 5 layers instead of 7.  These are easy, rich and delish!  Give them a try.

1 1/2 cups graham cracker crumbs (1 envelope of crackers, crushed)

1/2 cup butter, melted

1 cup chopped pecans (The original recipe calls for walnuts, I just prefer pecans.  Use either or both.  It doesn’t matter.)

1 1/2 cup semisweet chocolate chips

1 1/2 cups flaked coconut

1 1/3 cup (1 can) sweetened condensed milk

Preheat oven to 350.  Line a 9×13” pan with foil and spray with non-stick cooking spray. 

In a medium bowl, mix together the butter and graham crackers.  Evenly press the mixture into the bottom of the lined pan.

Next place the chopped nuts over the graham cracker crust and spread the chocolate chips over the nuts.  Add the coconut over all, and pour the milk evenly over the top.

Bake 25-30 minutes or until lightly browned on top.  Cool at least 20 minutes, then cut into desired sized bars.

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Some recipes just grab my attention and this was one of them.  I found this one on the website www.eatathomecooks.com, and was instantly intrigued.  Even though I love to bake, I do not have a lot of cookie recipes.  For some reason, cakes usually catch my eye.  This recipe was an exception.  The writer’s aunt made these regularly for her family and the writer carries on that tradition with the same recipe.

Note:  I like lots of frosting, so I made a double batch of the frosting.  This recipe is for the original amount.

1 cup butter, softened

1 cup brown sugar

1 cup white sugar

2 eggs

20 oz. can crushed pineapple, drained with juice reserved

1 tsp vanilla

4 cups all-purpose flour

1/2 tsp salt

1 1/2 tsp baking soda

1/2 tsp baking powder

2 cups powdered sugar

Preheat oven to 400.  Sift flour, salt, baking soda and baking powder together.  Set aside.  With an electric mixer, cream butter and 2 sugars together.

Add the eggs, pineapple, and vanilla.  Blend the dry ingredients into the wet.

Drop by teaspoonfuls onto a greased or lined cookie sheet.  Bake for 8-10 minutes. 

For the icing:  gradually add juice to the powdered sugar by the teaspoon until the icing is just thin enough to stream off the spoon.  It needs to be pretty thick to stick to the cookies.  Either dip the cookies in the icing or spoon the icing over them while they are warm.  This recipe will make several dozen cookies.

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