Taco Soup

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INGREDIENTS:

  • 1 lb ground beef
  • 1 can of pinto beans
  • 1 can of kidney bean
  • 1 can of chili beans
  • 1 can of ranch style beans
  • 1 can of corn
  • 1 can of diced tomatoes
  • 1 can of rotel
  • 1 packet of taco mix
  • 1 packet of homestyle ranch dressing mix

DIRECTIONS

  • Brown ground beef and drain grease.
  • Add all ingredients to crock pot.
  • Cook on low for about 2 hours and then set to warm.
  • Can also be cooked on stove for about 30 minutes
  • Best served with shredded cheese and sour cream on top and cornbread on the side.

Crockpot White Chicken Chili

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    INGREDIENTS:

    • 1 lb boneless skinless chicken breasts trimmed of excess fat
    • 1 yellow onion diced
    • 2 cloves garlic minced
    • 20 oz. chicken broth (low sodium)
    • 2 15oz cans great Northern beans drained and rinsed
    • 2 4oz cans diced green chiles (mild)
    • 1 15oz can whole kernel corn drained
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp cumin
    • 3/4 tsp oregano
    • 1 tsp cilantro 
    • 4 oz reduced fat cream cheese softened
    • 1/4 cup half and half

    TOPPINGS:

    • sliced jalapenos
    • sliced avocados
    • dollop of sour cream
    • minced fresh cilantro
    • tortilla strips
    • shredded Monterey jack or Mexican cheese

    Instructions

    • Add chicken breasts to bottom of crockpot, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
    • Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
    • Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
    • Shred chicken, then add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
    • Stir well and serve with desired toppings.

    Original recipe available here.

    Magnolia Cheesecake

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    Ingredients

    GRAHAM CRACKER CRUST

    • 1 1/2 cups graham cracker crumbs
    • 1/3 cup sugar
    • 6 tablespoons (3/4 stick) unsalted butter, melted

    FILLING

    • Three 8-ounce blocks cream cheese, at room temperature
    • 1/2 cup sugar
    • 1/4 cup sour cream
    • 2 tablespoons plus 1 teaspoon cornstarch
    • 3 large eggs
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon pure vanilla extract
    • 1 1/4 cups heavy cream

    Directions

    1. Preheat the oven to 350°F.
    2. To make the graham cracker crust: Double-wrap the bottom of a 9-inch springform pan with foil to keep water from seeping into the pan.
    3. In a large bowl, combine the graham cracker crumbs and sugar. Stir to blend. Stir in the melted butter until well blended. Press the crust into the bottom of the pan and halfway up the sides.
    4. Bake the crust until golden brown, 8 to 10 minutes. Remove from the oven, but leave the oven on.
    5. To make the filling: In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream, and cornstarch. Mix on medium-high speed until light and fluffy.
    6. Slowly beat in the eggs, lemon juice, and vanilla. Mix until thoroughly incorporated.
    7. Turn the mixer off and scrape down the sides of the bowl well. Pour in the cream and mix on low speed until the mixture is smooth.
    8. Pour the filling into the baked crust.
    9. Place the cheesecake in a baking pan that is larger than the springform pan and carefully fill the pan about three-quarters full with hot water.
    10. Bake the cheesecake until the center only slightly jiggles, 1 hour to 1 hour 10 minutes.
    11. When the cheesecake comes out of the oven, remove it from the water bath and place on a wire rack. Carefully run a thin knife around the edge of the cheesecake to release it from the sides of the pan. Let the cheesecake cool to room temperature for at least 1 hour, then remove the sides of the springform pan.
    12. Refrigerate for at least 6 hours before serving. Cut into 8 to 10 slices.
    13. Store loosely covered with plastic wrap in the refrigerator for up to 2 days.

    Original recipe available here.

    Sausage and Egg Bites

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    Ingredients:

    • 1 lb ground breakfast sausage
    • 6 large eggs
    • 1/2 cup egg whites (if desired)
    • 1/2 cup cottage cheese
    • 1/4 cup heavy cream (optional, for fluffiness)
    • 1/4 tsp baking powder
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • Salt and pepper to taste
    • diced green onion
    • 1 cup shredded cheddar cheese

    Directions:

    • Preheat oven to 375 degrees.
    • Grease about 18 cups in a muffin tin
    • Cook sausage in skillet until browned and fully cooked. Drain grease.
    • In a large bowel whisk eggs, egg whites, cottage cheese, heavy cream, baking powder, garlic powder, onion powder, salt and pepper.
    • Stir in cooked sausage, green onion and shredded cheese.
    • Pour mixture evenly in muffin cups (about 3/4 full).
    • Bake for 20-25 minutes
    • Let cool slightly before removing
    • Store in fridge for up to 5 days.

    Raspberry Sauce

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    Ingredients

    • 2 tsp cornstarch
    • 3 Tbsp sugar
    • 1/3 cup water
    • 12 oz frozen raspberries thawed
    • Fresh raspberries

    Directions:

    • In a small saucepan, combine cornstarch, water, and sugar.
    • Add raspberries and bring to a boil, stirring constantly.
    • Boil for 1 minute, stirring constantly.
    • Sauce can be served warm or chilled.
    • Top on your favorite desserts with fresh raspberries. Enjoy!

    Sous Vide Egg Bites

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    Recently, my husband scored a sous vide machine for just $30 at Walmart, and he’s been putting it to great use for our family. One of his latest creations? A homemade version of Starbucks Egg Bites — and honestly, they’re even better than the original!

    These egg bites are creamy, flavorful, and incredibly versatile. Plus, they’re made in 4 oz mason jars using the sous vide method, which gives them that perfect, velvety texture every time.

    Here’s how he makes them:

    Ingredients:
        •    10 eggs
        •    1/4 cup full-fat cottage cheese
        •    6 oz Guyeré cheese (Cheddar and Swiss work great too!)
        •    6–8 slices of bacon, cooked until crisp and crumbled
        •    1 tsp pepper
        •    1 tsp salt
        •    1/2 tsp garlic powder
        •    Optional add-ins: chives, tomatoes — get creative!

    Instructions:
        1.    Blend the eggs, cottage cheese, cheese, and seasonings until smooth.
        2.    Spray 4 oz mason jars with nonstick oil to prevent sticking.
        3.    Add fresh bacon bits (and any other add-ins you like) to the bottom of each jar.
        4.    Pour the egg mixture over the add-ins, leaving some space at the top.
        5.    Seal the jars (finger-tight, not too tight!) and place them in the sous vide bath at 172°F for about an hour.
        6.    Once done, let them cool slightly, pop them open, and enjoy!

    These egg bites are perfect for breakfast on busy mornings or as a protein-packed snack throughout the day. Give them a try and see if you agree that they’re even better than Starbucks!

    Silver City Pecan Pie

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    Ingredients:

    • 3 Beaten Eggs
    • 3/4 Cup Sugar
    • 1 Cup Light Karo Syrup
    • 1 Cup Pecans
    • 1 Stick Butter
    • 1 Pre-made pie crust

    Directions:

    • Preheat oven to 350 degrees.
    • Mix all ingredients and pour into pie crust.
    • Cover crust with aluminum foil.
    • Bake for 45 min.

    Italian Sausage Tortellini Soup

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    INGREDIENTS:

    • 16 ounces Italian sausage see note
    • 1/2 medium onion chopped finely
    • 2 sticks celery chopped finely
    • 2 tablespoons flour
    • 3-4 cloves garlic minced
    • 4 cups chicken broth
    • 1 (28 ounce) can diced tomatoes with juices
    • 1/4 teaspoon Italian seasoning
    • 2 generous cups refrigerated cheese tortellini
    • 1 cup heavy/whipping cream
    • 2 cups (packed) fresh baby spinach optional
    • Salt & pepper to taste

    DIRECTIONS:

    • Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
    • Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
    • Add the onion and celery to the pot and cook for 4-5 minutes.
    • Add the flour and garlic and cook for a minute, stirring constantly. 
    • Slowly add the chicken broth and stir until the flour has completely dissolved. 
    • Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil. 
    • Once it’s boiling, add the tortellini and reduce the heat so it’s gently simmering. Cook for 5 minutes.
    • Stir in the cream and cook for another 5 minutes.
    • Stir in the spinach and season with salt & pepper to taste.

    Original recipe is here. Crockpot version is available here.

    Cinnamon Sugar Dutch Oven Crusty Bread

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    INGREDIENTS:

    • 3 cup flour (360 grams)
    • 1.5 tsp instant yeast
    • 1 tsp salt
    • 2 teaspoons ground cinnamon
    • 3 tablespoons brown sugar
    • 1.5 cup warm water

    DIRECTIONS:

    Day One:

    In a large mixing bowl, whisk together flour, yeast, salt, cinnamon, and brown sugar. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.

    Day Two:

    Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

    Jalapeño Cheddar Dutch Oven Crusty Bread

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    INGREDIENTS:

    • 3 cup flour (360 grams)
    • 1.5 tsp instant yeast
    • 1 tsp salt
    • 1 finally diced fresh jalapeño
    • 1 cup shredded cheddar
    • 1.5 cup warm water

    DIRECTIONS:

    Day One:

    In a large mixing bowl, whisk together flour, yeast, salt, jalapeños, and cheddar. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.

    Day Two:

    Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

    Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.