Wednesday, October 27, 2010

BEAN TACO SOUP

1 lb. chopped chicken, roast beef or ground beef
1 onion, chopped
1 (16 oz) can kidney beans, with liquid
1 (16 oz) can white beans, with liquid
1 (16 oz) can pinto beans, with liquid
1 (16 oz) can whole kernal corn, with liquid
1 can Ro-tel tomatoes with chilies and liquid
1 (16 oz) can stewed tomatoes, with liquid
1 pkg. taco seasoning mix
1 pkg. Ranch dressing mix

Saute ground beef & onion; drain. Add remaining ingredients, bring to boil and simmer for 15-20 minutes. Top with sour cream, tortilla chips and grated cheese. If using chopped and cooked chicken or roast beef, saute onions in a little oil and then add meat. Could be heated in a crockpot until well blended.

EASY BUTTERSCOTCH POUND CAKE

1 pkg. yellow cake mix (dry)
1 cup sour cream
1 small vanilla pudding mix (dry)
1/2 cup vegetable oil
4 eggs
1 pkg. butterscotch chips

Directions:
1. Preheat oven to 350 degrees.
2. Combine 1st 5 ingredients. Mix well for 4 minutes.
3. Gently stir in butterscotch chips.
4. Pour into well-greased and floured bundt pan and bake.
5. Bake for approximately 1 hour (generally takes the full time). Or until toothpick put in center comes out clean.
6. Cool in pan for 10 minutes. Remove cake from pan and cool completely.

CROCK POT CHICKEN

4 chicken breasts halves (about 4 oz. each)
1 (16 oz.) mini carrots
1 small cabbage, cut into pieces
2 (14 oz.) cans mexican stewed tomatoes

Layer into crockpot in order given. Cook on low for 6 to 8 hours.

GREEN TOMATO RELISH

Grind together and drain:
2 gallon green tomatoes
5 green peppers
12 large onions
Add:
2 quarts vinegar
2 quarts sugar
2 Tbsp mustard (dry)
1 tsp. tumeric
2 tsp. allspice
1 tsp. cloves
1/2 tsp. cayenne pepper
1/2 cup salt

Cook slow 30 minutes. Seal. Makes about 18 pints.

Thursday, October 21, 2010

Pumpkin Swirl Rolls

These rolls are delicious and much more healthy than most sweet rolls.
Ingredients
DOUGH:
• 4-1/2 to 5 cups all-purpose flour
• 3 cups whole wheat flour
• 2 cups quick-cooking oats
• 2/3 cup packed brown sugar
• 2-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (120° to 130°)
• 1 cup canned pumpkin
• 1/3 cup unsweetened applesauce
• 1/3 cup canola oil
• 2 eggs, lightly beaten
• 1/2 cup raisins (optional)
FILLING:
• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon

Directions:
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each half into 18 rolls. Place seam side down on two greased cookie sheets.
Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-35 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 36 rolls

I glazed mine, after placing them on the cooling racks, with a medium thin glaze made from powdered sugar and milk with a small amount of orange extract. I like to glaze them while they are still warm so the glaze melts into the swirled areas.