This is a family favorite and so easy and versatile. You can tweak the recipe to accommodate what you have on hand in the pantry. You can make it stove top or throw everything into the crockpot and let it simmer for hours, thicken with masa paste before serving. It freezes great too!
What you need:
4-5 cups cooked chicken (I usually buy a rotisserie chicken and use that)
1 -16oz can black beans or kidney beans (or one of each!)
2 -10oz cans chopped tomatoes with green chilies
2 cups frozen corn
1 package taco seasoning
ground red pepper (optional to taste)
salt & pepper to taste
6 cups chicken stock
2T vegetable oil
masa or corn flour mixed with water to make a smooth paste
Pour the oil into a large heavy bottomed saucepan. Add the chicken and the taco seasoning. Cook for 2 or 3 minutes until the spices are fragrant. Add the beans, tomatoes, corn and stock. Stir until it comes to a gentle boil. Let simmer for 30 minutes. Combine the masa or corn flour and water until it is a smooth paste. Pour into the soup stirring until the broth thickens a little. Ladle into bowls, and top with your choice of garnish. E.g. sour cream, shredded cheese, avocado or guacamole and cilantro. Serve with tortilla chips for scooping!
These Apple Rolls are perfect for a quick breakfast or brunch in the fall. Or anytime for that matter! They are quick, easy and delicious!
1 large Granny Smith apple (peeled and finely chopped)
3/4 C chopped walnuts (optional)
1/2 C brown sugar
3 tubes 8 count cinnamon rolls
1/2 t cinnamon
Preheat the oven to 400 degrees F. Grease 2 muffin tins
Peel and finely chop the apples.
In a medium bowl stir together the diced apples with the walnuts and brown sugar.
Divide the apple mixture evenly into the muffin tin. Put cinnamon buns, cinnamon side down, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes.
Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
In a small bowl, combine 2 containers of the vanilla frosting with the cinnamon 1 to 2 teaspoons of milk. Mix until very thick and of pourable consistency. Drizzle over buns and serve.
It’s fun when you cook something that brings back wonderful memories of great times and special friends. This is a recipe I used to make a lot when we lived in Alaska and my husband, Jasen and I were leading the young adult ministry there. It was always a favorite! It feeds a crowd and is quick and easy.
- 4 large eggs
- 2C sugar
- 1C vegetable oil
- 1 can (16oz) pumpkin puree
- 2C flour
- 2t baking powder
- 2t ground cinnamon
- 1t baking soda
- 1/2t salt
- 1/2t ground ginger
- 1/4t ground cloves
- 1 package (8oz) cream cheese
- 1/2C softened butter
- 1t vanilla
- 2-3C powdered sugar
Heat oven to 350 degrees. Grease bottom of a 15″ jelly roll pan. Beat eggs, sugar, oil & pumpkin in a large bowl until smooth. Stir in all of the dry ingredients and mix until just combined. Spread in pan. Bake for 25-30 minutes, until slightly golden and springy to the touch. Allow to cool completely
Beat frosting ingredients together and spread over cooled pumpkin bars.
**These bars freeze really well. Layer them with wax paper and wrap well**
I usually save this yummy coffee cake for the holiday season, however for some reason I didn’t make it this past Christmas. It is a perfect weekend breakfast or brunch treat. This recipe divides perfectly into 2 8×8 foil pans that can be given away as gifts! Just a thought 🙂
What you need:
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 beaten egg
2/3 cup buttermilk or sour milk
1 teaspoon vanilla
1 can fruit pie filling, such as cherry, apple, strawberry, peach, or blueberry
Glaze – 1/2 Cup powdered sugar, a drop of vanilla, splash of milk
- Grease and flour a 9×13 pan; set aside.
- In a large bowl combine flour and granulated sugar. Cut in butter until mixture resembles coarse crumbs.
- Set aside 1/2 cup mixture for topping.
- Stir baking powder, soda, nutmeg, and salt into remaining crumb mixture. Make a well in the center. In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to nutmeg mixture. Stir just until moistened (batter should be lumpy). Set aside 1 cup batter.
- Spread remaining batter onto bottom and 1/2 inch up sides of prepared pan or dish.
- Carefully spread the desired pie filling on top.
- Spoon reserved batter into small mounds on top of filling.
- Sprinkle with topping.
- Bake in a 350 degree F oven about 30 minutes or until slightly browned and your knife comes out clean.
- Let cool. Mix up glaze ingredients and drizzle over cake. Enjoy!
So being a mom of four and having to make my food budget stretch, I love it when I can make simple, easy, cheap AND nutritious meals for my family. Winner, winner, spaghetti dinner!
1 pound spaghetti thin or regular
1 pound Italian sausage or ground beef
1 jar of spaghetti sauce
4oz cream cheese softened
3-4 cups mozzarella cheese
Preheat oven to 350 degrees
Bring a pot of water to a boil, add the noodles.
While the water boils and the noodles cook, brown the meat in a pan. Drain the fat.
When the meat is cooked add the sauce and let it simmer for a couple of minutes.
Drain the pasta just short of al dente, as it will cook a little more when you bake it.
Return the noodles to the pan and add the meat mixture and the cream cheese. Stir until well combined.
Pour into a 9×13 pan, top with mozzarella and bake at 350 for about 10 minutes or until the top is melty and golden. Serve with a salad or steamed veggies. Enjoy!
I am always looking for great ways to use all of those leftover meats that hang out in the fridge after the holidays. Here is a great, quick and easy breakfast!
Ham diced into small pieces
Eggs (2 per person)
Splash of half & half or milk
Salt and pepper to taste
In a small pan add a little butter and sauté the ham dices on medium low until slightly browned.
While ham browns whisk together the eggs, milk, salt & pepper.
When ham is browned add the egg mixture and let it set for a few seconds. Slowly fold the eggs until they reach your desired consistency. Sprinkle cheese and give one last fold.