Black Bean Taco Soup

It is yummy and super easy- just dump all the ingredients in, mix together, and simmer for about 25 minutes. It's totally fail-proof. :)

1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it. -

(I used Pinto Beans)  
Craig and I both loved this and it made for a super quick dinner! :)

Alfredo Sauce (like Olive Garden's)

1 pint heavy cream
1 stick butter
2 Tbsp cream cheese
Simmer together till melted and well mixed.

Add:
1/2-3/4 c grated parmesan cheese

Simmer at least 20 minutes on low.
May add salt and pepper to taste. The longer the sauce simmers, the richer the taste.

This is Kay's recipe. I like to put the whole 8 0z of cream cheese in.

Sour Cream Chocolate Cake (Grandma Spackman's)

3 oz semi sweet chocolate
1 c boiling water
1 1/4 tsp baking soda
Melt chocolate in boiling water, cool, add soda.

1/2 c butter
1 tsp vanilla
2 c berry sugar
3 eggs (separated)
2 1/2 c flour
1/2 tsp salt
1 c sour cream
Work butter, add vanilla and 1 1/2c sugar, cream together.
Add egg yolks. Sift flour and salt and add alternately with sour cream. Add chocolate.
Whip eggs whites to soft peak, add remaining sugar gradually. Beat to stiff peaks
Fold in.
Bake in 3 layers at 350 for 30-40 minutes

Pinoche Icing (for the Blonde Brownies)

1 c brown sugar
3 Tbsp butter
1/4 c cream (or milk if you don't have cream)

Boil together for 5 minutes.
Cool slightly and beat in powdered sugar (with mixer) to desired consistency. If you need to make the mixture thinner, add milk or cream. You can keep added powdered sugar and cream to get the amount of frosting you want.

Blonde Brownies (Grandma Cahoon's)

2/3 c butter or margarine
2 1/4 c brown sugar
2 tsp vanilla
3 eggs
2 1/4 flour
2 tsp baking powder

Cream butter, sugar, vanilla and eggs. Add flour and baking powder, mix until just moistened. Add nuts, chocolate chips (or vanilla chips, etc) if desired.

Bake @ 350 for 25-30 minutes. DO NOT OVERBAKE.

This can be frosted with Pinoche Icing.

Toffee Puffs

1 lb butter
2 c sugar
½ c water
1 Tbsp dark corn syrup

Boil on high until in starts to change color – stirring continually. (approx 5 minutes) Pour in 10 oz corn puffs. (Not the cereal, they are found in the chip and snack aisle.)

Yes, I know that you don’t need snacks after all the Christmas goodies. But these are so good……

:)

Grape Salad

1 c sour cream
8 oz cream cheese
1/3 c sugar
3 Tbsp brown sugar
2 tsp vanilla
2-4 lbs red or purple seedless grapes (I use more grapes)
1/4 - 1/2 c chopped pecans

Directions: Mix sour cream, cream cheese, sugar, vanilla, and brown sugar in a bowl with a mixer until well blended, add grapes and stir. Prior to serving, 1/2 the chopped pecans and stir them into the salad, put other half on top as decoration. Enjoy!