TACO SOUP

 (This is a family favorite!)

 

Ingredients:

 1 - 2 pounds ground hamburger (brown and drain)

1 onion – finely chopped

1 can corn

1 can kidney beans (drain)

1 can black beans (drain and rinse)

1 can pinto beans

1 large can stewed tomatoes (or finely diced)

1-2 cans Rotel Tomatoes

1 large can tomato sauce

1 can water

1-1 ½ packages dry Hidden Valley Ranch Mix (original)

1 – 2 packages Taco Seasoning Mix

2 tablespoons cumin

Jalapenos (seeded and diced fine – as you prefer)

 

After browning hamburger, drain it and return it to the soup pot.  Add the onion and simmer/cook until the onion is tender.  Add the other ingredients.  Mix all together.  Add more ingredients, as you prefer:

• finely diced tomatoes
• Rotel tomatoes
• Jalapeño (can used the pickled jalapenos in the jar – chopped fine)
• Additional liquid, as needed, per your preference. 

Cooked, cubed chicken may be substituted for the ground meat.

 

Simmer approximately 30 minutes or more before serving.

 

Delicious!

 

 

 

STUFFED PASTA SHELLS                               

(delicious, quick and easy!)

 

Ingredients:

Lean ground beef and/or lean ground turkey (2 pounds)

JUMBO pasta sea shells (Barilla or other brand)

French's Durkee Dried Onions (1 large can)

Shredded Monterey Jack cheese (1 – 8 oz. bag)

-         Can use mixed cheddar, Mexican cheese…whatever you like

Mild Salsa (large jar of 24 oz. or more)

-         La Victoria brand is recommended.  I used Walmart store brand, and it was good.

 

Directions: 

Preheat oven to 350 degrees.

Boil Jumbo pasta shells. Do not overcook.  Drain.  Set aside.

Meanwhile, cook ground meat, drain fat.

Mix together the salsa, cheese, and onions.  Set aside. (See option below.)

Add “half” of the next 3 ingredients to the meat (onions, cheese, salsa).

Mix together.

While pasta shells are still hot, stuff each shell FULL with meat mixture.

Place these in a large baking dish that has been lightly sprayed with PAM.

When you have fully stuffed all the shells and there is no meat mixture left, pour remaining salsa, onions, and cheese mixture over the top of shells. 

Bake at 350 degrees for approx. 20 minutes or until cheese and onions have browned.

 

Options:

Reserve a little cheese and onion instead of mixing all with the salsa. If you do that, after you put the “top” layer of the salsa on the stuffed shells, you can sprinkle some extra cheese and, then, onions on top of that.

I used more than a 24 ounce jar of salsa – probably about 28-30 ounces total. 

I used 1 pound each of lean hamburger and ground turkey. 

Instead of preparing one, huge casserole (This recipe makes a lot.), I prepared enough for two meals (good leftovers) and, using medium sized aluminum bread pans, put about 8 stuffed shells and topping in each of two pans.  These were frozen for future meals. 

CHOCOLATE-RASPBERRY TORTE

Makes one 9-inch cake, serving 12 to 16

This is not my original recipe, but I'll claim this as a decadent dessert discovery!  It's a gorgeous and delicious torte.  (The recipe looks difficult.  Actually, this is a relatively easy cake to assembly.  And, it is so worth it!  Enjoy!  Cynthia)

Recommendation:  Use either Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar, but any high-quality bittersweet or semisweet chocolate will work. If you’re refrigerating the cake for more than 1 hour in step 6, let it stand at room temperature for about 30 minutes before serving.

Ingredients

Cake and Filling

• 8 ounces bittersweet chocolate , chopped fine (see note)
• 12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2-inch pieces
• 2 teaspoons vanilla extract
• 1/4 teaspoon instant espresso powder
• 1 3/4 cups (about 7 ounces) sliced almonds , lightly toasted
• 1/4 cup unbleached all-purpose flour (1 1/4 ounces)
• 1/2 teaspoon table salt
• 5 large eggs
• 3/4 cup (5 1/4 ounces) sugar
• 1/2 cup fresh raspberries , plus 16 individual berries for garnishing cake
• 1/4 cup seedless raspberry jam

Chocolate Ganache Glaze

• 5 ounces bittersweet chocolate , chopped fine (see note)
• 1/2 cup plus 1 tablespoon heavy cream

Instructions

FOR THE CAKE:

Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of two 9-inch-wide by 2-inch-high round cake pans with parchment paper. Melt chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and cool to room temperature, about 30 minutes. Stir in vanilla and espresso powder.

Process 3/4 cup almonds in food processor until coarsely chopped, six to eight 1-second pulses; set aside to garnish cake. Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl. Process eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.

Divide batter between cake pans and smooth with rubber spatula. Bake until center is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes. Transfer cakes to wire rack and cool completely in pan, about 30 minutes. Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper. Using wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.

TO ASSEMBLE TORTE: Place ½ cup raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.

FOR THE GLAZE: Melt chocolate and cream in medium heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and gently whisk until very smooth. Pour glaze onto center of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat evenly.

Using fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with 1 hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference. Refrigerate cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours. Transfer cake to serving platter, slice, and serve.

Technique

·         Assembling Chocolate-Raspberry Torte

This approach creates a torte with a perfectly flat bottom and top.

1. INVERT
Run paring knife around sides of cake and invert layers onto cardboard rounds.

2. REINVERT ONE
Using wire rack, reinvert one cake so top faces up; slide back onto cardboard round.

3. TOP WITH FILLING
Spread raspberry filling over cake layer with its top side facing up.

4. TOP WITH CAKE
Top with second cake, leaving bottom facing up.

5. GLAZE
Use offset spatula to evenly spread ganache over top and sides.

Technique

 

·         Torte Reform

We’re all for restraint—but not when it comes to dessert. Here’s how we packed more chocolate flavor and fruitiness into our torte than in the classic European model.

• SWAP SPONGE FOR FLOURLESS
  A flourless cake holds twice the chocolate of the usual sponge-cake base.
• ADD GROUND ALMONDS
  Ground toasted almonds lend complexity to the rich cake.
• FILL WITH TWO KINDS OF BERRIES
  Fresh raspberries and raspberry jam make for a bright-tasting filling.
• GLAZE WITH POTENT GANACHE
  Use chocolate and cream only. Skip corn syrup and sugar, which dilute flavor.

 

LOLA HAHN'S CHOCOLATE "CHOCOLATE" CAKE

Don loves chocolate cake.  I love Don.  So, for years, I searched for a scrumptious chocolate cake recipe.  About 25 years ago, at a family reunion in Bryan, Texas, Don spied a huge slice of frosting-covered chocolate cake on the dessert table.  Evidently, this was the stuff of his childhood memories - a dessert he first tasted when he was a little fella - a chocolate cake made by Mrs. Lola Hahn. Quickly, I decided that, since her cake was at the reunion, Mrs. Hahn was somewhere in that room, anxious to share her recipe with me.   And, sure enough, she was!  I introduced myself, told her of my husband's love for her cake, and asked if she would mail the recipe to me. Ms. Hahn quickly responded, "Oh, Honey. No need to mail it. Grab a napkin and a pen.  I know this recipe by heart."  Since that time, Ms. Lola Hahn's cake is our family's favorite, particularly for our birthdays.    In honor of Ms. Hahn, and the marvel of chocolate, we named her cake Lola Hahn's Chocolate "Chocolate" Cake.  It's a moist, rich, extra-chocolaty delight. Enjoy!

CAKE:
For a BIG cake (3 or 4 larger layers), increase the following ingredients to 1 1/2 recipe.

Step #1
In a large bowl, thoroughly mix together the following ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt

Step #2
In a medium saucepan, combine the following:
1 cup water
2 sticks (1 cup) butter (The 3 butter sticks in the picture indicate the 1 1/2 recipe quantity.)
3 tablespoons cocoa powder (like Hersey's)


Over low-medium heat, stir these ingredients until all are combined and slightly boiling.  Slowly pour the hot mixture (ingredients from Step #2) into the dry ingredients (Step #1).  Using a mixer, thoroughly combine the dry and wet ingredients.





Step #3
2 eggs (slightly beaten)
1 teaspoon baking soda
1/2 cup buttermilk
2  teaspoons vanilla

Pour the buttermilk into a small mixing bowl.  Add the baking soda, stirring it into the milk.  Allow this to sit for approximately 2-5 minutes, until the soda and buttermilk have increased in volume.  Thoroughly stir in the vanilla and eggs.  Next, thoroughly, mix the Step #3 wet ingredients into the previously combined ingredients from Step # 1 and #2. 

Grease and lightly flour three, round cake pans.  (You may use Pam and the flour dusting.)
Preheat oven to 350 degrees.  Evenly distribute the cake mixture into the 3 pans. 
Bake in the preheated oven for 20 minutes (or slightly more, depending on your oven).  A toothpick inserted in the middle of a layer should come out clean.  Cool completely before icing the cake.

ICING:
(If you are making the bigger version, increase the ingredients below to 1 1/2 quantity.)

1 stick butter - softened
3 tablespoons cocoa powder
2 teaspoons vanilla
1 box (or more) powdered sugar
Milk to make spreadable. 
(Blend all together thoroughly - adding additional powdered sugar and/or more milk to reach a fairly thick, but spreadable, icing.)

Select a cake plate.  Work with one layer at a time, adding icing between each layer.  Ice the top and sides until the icing covers the entire cake.  Leave the iced cake uncovered for, approximately, one  hour before serving.  This step allows the icing to set.

Cheese Enchiladas

My mom gave me this recipe a couple of years ago, and it's a wonderful dish when you're craving some cheesy, gooey Mexican food.

Cheese Enchiladas

by Cynthia McCallum

Step one:

4 dried Ancho peppers - seeded and stemmed

4 dried New Mexico or Guajilla peppers - seeded and stemmed

3 cups chicken stock

1/2 white onion

3 cloves garlic

Add the above ingredients to a stock pot and simmer until peppers are soft and pliable. Cool slightly. Place all ingredients in a blender and mix until smooth. Add salt and pepper to taste.

Step two:

1/4 cup whipping cream

Add cream to the blender mixture and thoroughly mix all together.

 

Step three:

Prepare a casserole dish by lightly spraying the bottom and sides with non-stick cooking spray (Pam) or applying Crisco to the bottom and sides. Preheat oven to 400 degrees.

 


Step four:

Kraft Mexican cheese (look for pre-grated cheese - if you cannot find the Mexican cheese, use Monterrey Jack and Cheddar cheeses)

Corn tortillas (the thinner "Mission" brand works well)

Pour approximately 1 tablespoon oil into a skillet. Heat (but do not get this so hot that it smokes). "Fry" each corn tortilla in oil 2 to 3 seconds. Remove from the oil/skillet. Using paper towels, pat the excess oil from the tortilla.

Place a generous portion of cheese inside each fried tortilla. Roll the tortilla and place it in the casserole dish - seam side on the bottom.

Step five:

 When you have filled the casserole dish, pour the prepared sauce over the tortillas. Sprinkle the top with additional grated cheese, using the quantity you prefer. Bake the enchiladas for approximately 10-12 minutes, or until the dish is bubbly and the cheese has melted.

Finished product: Delicious cheese heaven!

Yee-haa! Let's get started. I'm hungry.

I am looking forward to seeing all of the good food ideas.

Christmas Tree Cookies

This is probably my all-time favorite cookie recipe, and one that is very dear to my heart. My Aunt Janice made these cookies for many years and passed along the tradition to me when I was a young girl. Ever since then, I've been making these yummy cookies for family, friends, and myself (don't judge, they're hard to resist!). The orange flavored icing is a real treat for the taste buds. These cookies can be made in any shape and with any color of icing, so they're perfect for all occasions. Enjoy!

Christmas Tree Cookies 

by Victoria Fisher

Sugar Cookies

1 cup butter

1 cup sugar

2 eggs

1 tbsp. milk

1 tsp. vanilla

3 cups flour, sifted

3 tsp. baking powder

Cream butter. Add sugar gradually. Add eggs, milk, and vanilla. Cream well. Add flour sifted with baking powder. Mix well. Chill dough for at least 10 minutes (or longer to make dough stiff enough to work with).

Roll out dough on floured surface (I use flour liberally to make sure nothing sticks). Cut into tree shapes or any other shape you want. Place on greased baking sheet. Bake at 350 degrees for 10 to 15 minutes until very light golden color.

1 batch makes about 3-4 dozen cookies.

Orange Icing

            ½ cup Crisco (butter flavor)

            1 box of powdered sugar (4 cups)

            ¼ cup of hot water

            1 teaspoon orange extract

Mix all ingredients together on slow speed with electric mixer. Do not beat. You can add more or less powdered sugar or water in order to reach a good thickness. Spoon icing into separate bowls and dye with food coloring (for the Christmas tree shapes, I use green for the tree and pink for the stars). Use decorating bags and tips to ice the cookies, or spread icing with a knife. Be creative!