Tuesday, December 7, 2010

Dani's Kickin Taco Soup

I have been making Taco Soup like crazy lately and just cannot seem to get enough of it! There is just enough spice, flavor & hartyness for pretty much everyone to enjoy! Total cook time is only about 30 min. and it serves 8 with plenty of left overs! It keeps very well in the fridge and freezes perfectly!

  • 2 lb Hamburger or ground turkey(browned)
  • 1 chicken bouillon cube
  • 3-4 cups water
  • 2 can black beans
  • 2 can corn
  • 2 can hominy
  • 2 can diced tomatoes w/ chilies
  • 1 packet taco seasonings
  • 1 1/2 cup cubed velveta cheese (cubed)
  • 1/3 cup of Dried Chopped Onions

Cooking Instructions:

Brown hamburger or ground turkey in skillet w taco seasonings & chopped onions. 
Drain fat and transfer to med pot. 
Add in water and bouillon cube. 
Set on high and add in corn, hominy, tomatoes & additional taco seasonings to taste and bring to a boil. 
Add in beans followed by cheese, reduce heat to medium high continue to boil for a few min and then reduce to a simmer for 10 min stirring occasionally so cheese doesnt settle and scorch on the bottom. 
Remove from heath. Top with sour cream & tortilla chips!


Sunday, November 21, 2010

Banana Pudding

Here is a Banana Pudding recipe tweaked by my husband. Hope you enjoy!


1 box Nilla Wafers
4 Bananas
1 8oz pkg Cream Cheese (room temp.)
1 3.4 oz pkg French Vanilla instant pudding
Half of a 3.4 oz pkg Vanilla instant pudding
1 tsp Vanilla
1/2 can Sweetened Condensed Milk
1 large tub of Cool Whip (you may not use it all)
3 cups cold milk


Whip room temperature cream cheese in a bowl using an electric mixer. And dry pudding mix, milk, sweetened condensed milk and vanilla and mix until smooth. Fold in 1/3 of the cool whip into the pudding mixture. Line a 9x13 pan with Nilla Wafers. Top the wafers with sliced banana until the wafers are covered. Add 1/2 the pudding mixture to the pan and cover the bananas. Add another layer of bananas then the other 1/2 of the pudding mixture to cover the bananas. Top with 1/2 of the remaining cool whip. Crush remaining Nilla wafers and sprinkle over the top. Chill for 2 hours before serving.


Monday, November 15, 2010

Sopapilla Cheesecake!

We tried this new dessert last night and thought it was quick, easy and good! Hope you enjoy!

1- 8 oz package of cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon


Preheat oven to 350 degrees. Grease a 9x13 baking dish.
Beat Cream cheese with one cup of sugar and the vanilla, until smooth.
Unroll the cans of crescent dough, and use a rolling pin of shape each sheet into a 9x13 shape for the bottom and top of the pan. (I rolled out with a bit of flour on my counter). Put one sheet of dough in the bottom of your baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 1/2 cup melted butter, 1/2 cup of sugar, and the cinnamon in a small bowl. Spread this mixture over the top of the final layer of dough. Bake until the dough has puffed and turned golden brown...about 30-35 minutes. Mine took the full 35 minutes. Allow to cool at least ten minutes before serving!!!! Hope you enjoy!

Thursday, November 11, 2010

Mint Brownies

Bottom Layer:
  • Boxed Brownie mix (or make your own from scratch)

Bake according to directions on box. Cool completely in pan.

Mint Cream Center:
  • 2 cups Powdered Sugar
  • 1/2 cup Butter, softened
  • 1 Tbsp Water
  • 1/2 tsp Mint extract
  • Food coloring

Combine all ingredients in a bowl and beat until smooth and creamy. Spread mint cream over cooled brownies, cover and chill.

Chocolate Topping:

  • 6 Tbsp Butter
  • 1 cup Chocolate chips

In a small saucepan heat butter and chocolate chips over low until just melted. Remove from heat and stir until smooth and glossy. Spread over chilled brownies & cream. Cover, and chill until firm.

I always line my pan with foil and pull the whole thing out of the pan so they are easier to cut. I also have a cup of hot water near by to dip my knife into so they cut nicely... otherwise the chocolate topping crumbles a bit when cutting them.

* Recipe from J'Lene

Friday, April 23, 2010

Carrot Cake...

2 cups Flour
2 cups Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
3 cups Carrots (finely shredded)
1 cup Oil
4 Eggs

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat until well combined. Pour batter into prepared baking pans. I usually use 2 round cake pans. Bake at 350 for about 30 minutes or until a wooden toothpick comes out clean. Frost when completely cooled. We like cream cheese frosting.

Cream cheese frostng: 1 stick butter, 1 stick cream cheese, 2 tsp vanilla, 4-5 cups powedered sugar... depending on how you like your frosting consistency.

Friday, January 8, 2010

Orange Chicken

Here is a SUPER easy and delicious Orange Chicken recipe! Enjoy!


2 lbs of Chicken breasts, cut into bite sized pieces
1/2 cup Cornstarch
1/4 cup Flour
2 Eggs
1 cup Oil
1 tsp minced Garlic
1 tbsp ground Ginger
Salt & Pepper

The Sauce
Mix these together in a bowl:

1 1/2 tbsp Soy sauce
1 1/2 tbsp Water
5 tbsp Sugar
4 tbsp vinegar
Zest of 1 Orange

The Chicken

In one bowl mix Cornstarch and Flour. In another bowl mix Eggs with some Salt and Pepper. On the stove heat one cup of oil on the skillet. Dip the Chicken pieces into the dry mixture, and then into the Egg mixture, then drop them onto the skillet. Fry until crispy. Remove cooked Chicken from skillet onto a paper towel lined plate. Put Ginger and Garlic into the skillet and fry for one minute. Then add the sauce and bring to a boil. Mix in the Chicken, then serve over Rice! YUM!