Taco Soup

I love taco soup! There are many versions and each one I've made has been equally as yummy as the last. This particular recipe is from Kraft Food & Family and very mild. Our family can't handle really spicy foods, so if your family is the same way this mild version will be perfect. Although light on fire it is packed with flavor.



1 lb. extra lean ground beef
1 small onion, chopped
3 cans (15.5 oz. ea.) mild chili beans, undrained
1 can (14.5 oz.) corn, undrained
1 can (14.5 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 pkt. Taco seasoning
1 1/2 c. water
Juice of two limes (my addition)
1 1/2 c. shredded cheddar cheese (I use Kraft's Mexican Blend)
Fresh cilantro, sour cream and tortilla chips, optional toppings and/or sides

1. Brown beef with chopped onion in large saucepan, drain.
2. Add remaining ingredients except cheese; stir. Bring to a boil. Simmer on medium-low heat 5 minutes, stirring occasionally. (I like to throw everything in the crock pot and allow it to cook on high for about 3 hours. I also added some fresh tomatoes that I had in the fridge that needed to be used or they would spoil. There's nothing better than fresh veggies in soup if you have them.)
3. Serve topped with cheese, sour cream and fresh cilantro, if you so choose; along with a side of tortilla chips.

12-1 cup servings

NOTE: I didn't have three cans of chili beans, only two, so I added a can of red kidney beans. If you do this, be sure to drain and rinse the kidney beans before adding them to the rest of the ingredients in the pot. Using my fresh tomatoes, I cored them and then diced them and added them with everything else. I think, the more fresh ingredient you have to use, the better, but you may have to adjust the cooking time.

Turkey and Jack Chimichangas

This is an original Weight Watchers recipe that is incredibly good and very filling.

1 lb. ground turkey, browned
1 can fat free refried beans
1 1/4 c. shredded Monterey Jack cheese
1 c. salsa
2 tbsp. taco seasoning
10-6 inch diameter flour tortillas

1. In a medium bowl, mix turkey, beans, cheese, salsa and seasoning together until well combined.
2. Spoon 2 heaping teaspoonfuls into each tortilla and roll up. Place in baking dish side by side. Sprinkle with remaining 1/4 c. of cheese and bake at 350 degrees for 10-15 minutes or until cheese is melted and slightly golden.
3. Serve with additional salsa, sour cream and guacamole, if you choose.

Chocolate Pecan Tart

I wrote down this recipe from one of my Aunt Teresa's cookbooks and it is actually named Chocolate Walnut Tart but I changed it because I used pecans. It is very rich but so yummy; be sure to have a glass of milk with this one. The recipe calls for a ready made refrigerated pie crust, but you can make your own as I did and you will find the recipe for the crust I made below the main tart recipe.



1 sheet refrigerated pie pastry OR make your own (recipe follows)
1 c. (6 oz.) semisweet chocolate chips (used 3/4 c. semisweet and 1/4 c. white)
1 c. coarse shopped walnuts OR nut of choice
3 eggs, lightly beaten
3/4 c, light corn syrup
1/2 c. packed brown sugar
1/4 c. butter, melted
1 tsp. vanilla
Whipped Topping, optional

1. On a lightly floured surface, roll out pastry to fit 11 inch fluted tart pan (I used a 9 inch) with removable bottom. (I didn't use one with a removable bottom, just a normal tart pan.) Transfer pastry to pan; trim to edges.
2. Sprinkle with chocolate chips and nuts.
3. In a small bowl, whisk eggs, corn syrup, brown sugar, butter and vanilla. Pour over chocolate chips and nuts.
4. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Serve with whipped topping.

8-10 servings



Pastry Crust

This is for one 9 inch pie crust.

1 1/3 c. all-purpose flour
1/4 tsp. salt
6 tbsp. (3/4 stick) butter or margarine
2 tbsp. vegetable shortening
2-3 tbsp. cold water

1. In a medium bowl, combine flour and salt. With a pastry blender or two knives, cut the butter and shortening into the flour mixture until the mixture resembles coarse crumbs.
2. Sprinkle cold water over flour mixture, one tablespoon at a time, and mix lightly until the pastry holds together when lightly pressed. Shape the pastry into a ball; flatten to a 1-inch thickness. Wrap and refrigerate at least 30 minutes (I didn't do this.)
3. Roll out to 11 inch circle. Fold into quarters and place middle point in the middle of the tart pan and unfold. Gently press to fit pas with fingers and trim overhang. It is now ready to fill with desired filling...like the the above tart mixture. Yum!

Chocolate Malt Shoppe Pie

9-inch graham cracker crumb crust
3 c. vanilla ice cream, soft
2 c. Whoppers Malted Milk balls, crushed + 8 additional whole Whoppers
Whipped topping, optional
Chocolate Malt Powder, optional

1. In mixer, mix ice cream, 1 1/2 c. Whoppers and optional chocolate malt powder and blend well.
2. Spread into crumb crust. Tope with remaining 1/2 c. crushed Whoppers. Freeze.
3. When ready to serve, top with whipped topping and/or whole Whopper.


8 Servings

Grilled Citrus Marinated Pork Chops

6 Pork chops
Season Salt
Lemon Pepper
Juice of one orange
Juice of one lemon
Juice of one lime

1. Place pork on cookies sheet; season with salt and lemon pepper.
2. Squeeze juice from each citrus fruit over pork. Allow to marinate 30 minutes and then turn and marinate 30 more minutes.
3. Grill on each side.

Oatmeal-Pineapple-Papaya-Mango Cookies

In our house, we've had Oatmeal-Raisin and Oatmeal-Cranberry Cookies so I had this idea to check what other dried fruits I could find and try. I have dried cherries in the cupboard and and some orange-cranberries to try too, but I haven't made them. Yesterday, however, I decided I wanted to try other dried fruits. Safeway has these Island Inspirations and in it is dries chunks of pineapple, papaya and mango. They turned out really good. This one is a keeper. The recipe is from my first cookbook during childhood, The Cookie Book by Eva Moore.

1 c. brown sugar
1/4 vegetable oil
1/4 c. milk
1 egg
1/2 tsp. cinnamon
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. quick-cooking oats
1 pkg. (6 oz.) Safeway Island Inpsirations (cut into raisin size pieces)

1. In mixing bowl, mix together sugar, oil, milk, egg and cinnamon until well blended.
2. Add flour, baking powder and salt and milk until well blended.
3. Add in oatmeal and then dried fruit.
4. Spoon teaspoonfuls of dough onto greased cookie sheet and bake in pre-heated 375 degree oven for 10-12 minutes.
5. Remove from cookie sheet to wire racks and cool.

Cranberry Pineapple Minis

This recipe comes from Kraft Food & Family magazine. They are a very healthy sweet treat.



1 can (20 oz.) Crushed Pineapple in juice, undrained
2 pkg. ( 3oz. ea. or 1-6 oz. pkg.) Raspberry Jell-O
1 can (16 oz.) Cranberry Sauce, whole berry
2/3 c. walnut pieces
1 apple, chopped

1. Drain pineapple, reserving juice. Add water to juice to measure 2 1/2 cups; pour into saucepan and bring to a boil.
2. While juice mixture is heating up to a boil, empty pineapple, cranberry sauce, walnuts and apple into large bowl and stir together.
3. Once juice mixture is boiling, take of stove and turn off burner. Add gelatin mix and stir until completely dissolved, about 2 minutes. Once dissolved, pour into bowl with fruit mixture and stir.
4. Spoon mixture into 24 paper-lined muffin pans.
5. Refrigerate about 2 1/2 hours or until firm. Remove liners before serving.



NOTE: You can freeze some for a sweet frozen treat and either frozen or refrigerated they taste great with a little whipped topping, too.

Beef Gyros

I love gyros. Typically they are made with lamb, but it is not uncommon to use beef or chicken in gyros. This recipe comes from Tyson and calls to Tyson's Beef Flat Iron Grillers (steak) but I used a couple New York steaks that we had in the freezer and they were just as good.

On another note, you can use the recipe (to follow) with all the different seasons and spices or when you are at the store you can pick up a Greek blend that McCormick makes in the baking aisle. I use the McCormick Greek blend, myself to save some time and it is just the right blend of all the spices, making the meat more perfect in taste. The yogurt sauce in this recipe, is actually called taziki.



Yogurt Sauce (Taziki):
1 c. plain yogurt
1/4 c. diced cucumber
1/2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. pepper



Steaks/Chicken/Lamb: 3 Tyson Beef Flat Iron Grillers, frozen (or your choice of meat)
2 tsp. oil
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. dried oregano, crushed
1 tsp. garlic, minced

4 pita pocket bread, halved crosswise and warmed
1 medium tomato, chopped
1/4 c. onion, chopped
1/2 c. cucumber, chopped

1. In a small bowl, combine yogurt sauce (taziki) ingredients; mix well. Cover and refrigerate.
2. In a medium nonstick skillet, heat oil over medium heat. Sprinkle both sides of meat with salt and pepper; cook 5 minutes; turn steaks over. Spread half of oregano and garlic over steaks (or McCormick Greek Blend). Cook 5 more minutes; turn steaks. Spread remaining oregano and garlic over steaks (or Greek blend). Turn steaks over. Cook, turning frequently, 8-12 minutes longer or until temperature on instant read thermometer reads 150 degrees Fahrenheit. Remove from heat.
3. Cut steaks (or other meat of choice) into thin slices. Spoon slices into pita pockets. Top with tomato, onion, cucumber and taziki, if desired. (Eating just the meat is good, too.)

Makes 4 servings

NOTE: This actually fed 8 of us because we had the other two Greek dishes that I made the same night. We only had one full pita left out of a package of six and no meat, but it worked out great because the meat filled the other 5 pitas (halved making 10). SO YUMMY!

Greek Karbohnahrah

Oh my goodness, this is so incredible yummy. It is another dish my aunt made for our birthday dinner. It's not exactly healthy with all the cheese and cream, but it is so good. Because I'm such a picky eater, I don't put in the pepper or mushrooms. Somtimes I will split the dish in half and do one half with the pepper and mushrooms for Jarom and the other half without.



1/2 lb. bowtie pasta
1/4 lb. smoked bacon, cooked and diced
1/2 lb. cooked ham, diced
1/2 lb. gooda cheese, grated/shredded
1 c. canned mushroom slices, drained, rinsed and diced
1 green pepper, seeded and diced
1 3/4 c. heavy whipping cream
1/4 c. water
1 tsp. salt

1. Cook pasta according to box directions, but slightly underdone; drain and rinse.
2. Toss pasta with bacon, ham, green pepper, mushrooms and half of the cheese. Toss to mix well. Add cream and water and toss again.
3. Put mixture in casserole dish and top with remaining cheese.
4. Bake at 350 degrees for 15-20 minutes. Serve hot or warm.

Greek Pahtahtes Meh Kohlohkee

For my 30th birthday, back in January and Jarom's 31st, we went down to Watsonville to visit family and celebrate our birthdays. My aunt made homemade Greek food and the only Greek food Jarom and I have ever had was a gyros at the mall. This is a vegetable dish she made, and it is quite yummy; and I'm not a big fan of zucchini or tomatoes. However as I get older, my tastebuds are changing and I love the zucchini and tomatoes in this dish with the potato.



4 medium potatoes, peeled and sliced
2 medium zucchini, thinly sliced lengthwise (I sliced width wise)
2 green bell peppers, seeded and sliced
1 sweet red pepper, seeded and sliced
2 medium onion, thinly sliced (I only use half an onion)
1 can (14 oz.) chopped tomatoes (I prefer to use fresh tomatoes and chop them)
1/4 c. fresh dill, minced
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. crumbled feta cheese

1. In a small bowl, mix together dill, parsley, garlic, salt and pepper.
2. Lightly oil 2 qt. casserole dish. Place a layer of half the potatoes, zucchini, onion and tomato (in that order) in dish; sprinkle dill mixture over top of vegetables. The repeat with a second layer of vegetables followed by dill mixture.
3. Cover with foil and bake at 350 degrees for 1 hour and 15 minutes. Sprinkle with feta cheese and bake an additional 15-20 minutes uncovered. Feta cheese will not melk but it will soften.
4. Remove from oven, cover and let rest 15 minutes.
5. Serve warm or at room temperature.

Note: I added a little shredded mozzarella to the top along with the feta cheese.

Individula Baked Alaskas

I have always wanted to try this dessert, but until last night never had, thus it was the first time I made it. It was even my first time ever making meringue, and although they don't exactly look pretty, they were so yummy. I think I need to invest in a cake/frosting spatula.



1 (8 oz.) can pineapple
2 c. raspberry sherbet
3 egg whites
1/8 tsp, cream of tartar
2 tbsp. sugar
1/4 tsp. vanilla

1. Spray a cookie sheet with cooking spray. Place pineapple slices on sheet and freeze until firm.
2. Once the pineapple is frozen, top each with a nice rounded scoop of sherbet and return to the freezer. Freeze until the sherbet is firm. (I scooped the sherbet on top of the pineapple just before we sat down to dinner that way by the time we had eaten and cleaned up dinner, I could start the meringue and once it was done it was ready to go on the dessert).



3.Beat egg and cream of tartar until foamy.
4. Gradually add sugar, 1 tbsp. at a time and continuously beat until stiff peaks form and sugar is dissolved. Fold in vanilla (I just added it once all the sugar was beat in and it turned out just fine).
5. Spread meringue over frozen sherbet and pineapple, making sure to seal edges. Cover loosely and refreeze. (I did not cover mine. It was in the freezer for about 15-20 minutes to set up).
6. Remove from freezer and broil in oven six inches from heat-about 1-2 minutes or until lightly golden on top. Serve immediately.



Makes 4 servings

NOTE: I had a large can of pineapple rings so I made triple the amount and therefore had to triple the ingredients for the meringue.