Super Quick Taco Soup

1 lb. ground beef or turkey

1 onion, chopped

2 cans pinto beans or your favorite canned bean

1 can corn

1 can Rotel tomatoes

1 (15 oz.) can tomato sauce

1 pkg. taco seasoning

1 pkg. dry Ranch dressing mix

1 1/2 cups water

Crumble and cook ground beef and onion in a soup pot until done. Drain. Add in remaining ingredients (don’t drain vegetables). Bring to a boil and simmer 15 minutes. Serve with sour cream, shredded cheese, and tortilla chips, if desired.

Crockpot variation: Brown ground beef and onion in a skillet. Drain and add to crockpot. Add remaining ingredients and cook on low 6-8 hours.

Adapted from: http://www.southernplate.com/2008/09/worlds-easiest-supper-taco-soup.html

Beef Barley Vegetable Soup

1 – 1 1/2 lb. stew beef, cut into 1/2” cubes
1 28 oz. can or 2 14.5 oz. cans petite diced tomatoes
2 cans beef broth
1 can water
1 pkg. frozen mixed vegetables
3/4 cup pearl barley
House seasoning* and Italian spice to taste
Worcestershire sauce to taste (optional)

Spray a 4 to 6 quart slow cooker with non-stick spray. Add beef, tomatoes, broth, water and seasonings. Cook on high 2 hours. Turn to low and cook 6-7 hours. Approximately 1 1/2 hours before serving turn to high and add barley. Add vegetables during last 30 minutes.

*House seasoning (from Paula Deen): 4 parts salt, 1 part pepper, 1 part garlic powder.

Golden Candy

1/2 lb. butter
4 1/2 cups sugar
1 cup corn syrup
1 can sweetened condensed milk
1 tsp. vanilla
2 cups chopped walnuts

Melt butter. Add sugar, syrup and milk. Cook over medium heat to 240 on candy thermometer, stirring constantly. Remove from heat. Add vanilla and walnuts. Pour into greased 13x9x2 baking pan. Cool and cut into squares.

Chicken Pot Pie

I got this recipe from my sister-in-law, but it's origin is the back of the Veg-All vegetables can. It's especially delicious when made with leftover holiday turkey.

2 chicken breasts, diced and cooked
2 cans cream of potato soup
1 can Veg-All, drained
1 tsp. poultry seasoning
1/2 cup milk - more or less
2 unbaked pie crusts.

Prepare pie crusts. Mix together all filling ingredients, except milk. Add milk a little at a time, stirring all the while, until filling is the consistency you desire. Pour into bottom pie crust and cover with top crust. Cut slits into top crust with a sharp knife to vent. Bake at 350F for 50 minutes, or until browned and bubbly.

Cheeseburger Macaroni

This was a bare cupboard desperation dinner that turned into a family favorite.

1 lb. ground beef
salt and pepper to taste
1 clove minced garlic or 1 tsp. garlic powder
1 tsp. cumin
1 box deluxe macaroni and cheese dinner
2/3 cup skim milk
2 tbl. butter or margarine
3/4 cup shredded cheddar cheese

In a 3-4 quart saucepan, Dutch oven or large skillet, brown ground beef with salt, pepper, garlic and cumin. Drain well and set aside. In the same saucepan, prepare macaroni and cheese according to package directions, altering amount of milk to 2/3 cup and butter to 2 tbl. Return ground beef to saucepan and mix well. Stir in shredded cheddar cheese until melted and serve.

King Ranch Chicken Casserole

I have no memory of exactly where I found this recipe, but it was the result of an exhaustive online search many years ago. It's surprisingly similar to my Mexican Casserole, but made with chicken. Delicious!

1 lb. chicken breast, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes with green chilies
1 cup grated cheese
tortilla chips, crushed

In a non-stick pan, stir fry chicken chunks until cooked through. Stir soups and tomatoes together in a medium bowl. Spray a 13x9x2 baking dish with non-stick cooking spray and cover the bottom with tortilla chips. Place chicken over tortilla chips and then spread soup mixture over chicken. Sprinkle top with cheese. Bake at 350ºF for 30-45 minutes or until hot through and bubbly.

Monkey Bread

I've tried many versions of monkey bread over the years, but the one I found today on The Pioneer Woman Cooks looks like the best yet. I won't actually test it until Saturday morning, but I know it will be outstanding. Can't wait!

2-3 teaspoons cinnamon
1 cup white sugar
1/2 cup brown sugar
2 sticks of butter
3 cans of Buttermilk Biscuits (the non-flaky ones)

Preheat oven to 350ºF. Combine cinnamon and white sugar in a gallon size zipper bag and shake to mix evenly. Separate biscuits and cut each one into quarters. Drop all biscuit pieces in the bag with the cinnamon-sugar mixture. Seal bag and shake until the pieces are separated from each other and coated in cinnamon-sugar. Arrange evenly in an ungreased bundt pan. Melt butter and brown sugar together in a small saucepan. Stir together over medium-high heat until completely combined. Pour butter mixture over biscuits. Bake at 350ºF for 30-40 minutes, or until crust is a deep brown on top. Allow to cool for 15-30 minutes. Turn out onto a large plate and serve.