Taco Soup

This is my mom's recipe and has been a family favorite for ages. I've seen other recipes out there, but here is a QUICK version that doesn't require too many ingredients or prep.

1 lb. ground beef, browned and drained
1 envelope taco seasoning
1 envelope ranch seasoning
1 can Rotel (tomatoes and chilis)--mild is recommended
1 can corn (I even use cream corn and it works great!)
1-2 cans of beans (I use 1 can of pinto beans)
3-4 cups of water, depending on your taste

Combine all together and heat on the stove until hot. Serve with sour cream, cheese, and tortilla chips. I can't tell you how delicious this soup is!

From Ashley's Kitchen

Chicken and Wild Rice Casserole

This is an absolutely delicious, EASY casserole! It's my mom's recipe, and I just had to share it with you.

2 cans French-cut green beans (drained)
1 can cream of celery
1/2 cup mayo (or to taste)
1 pkg. Uncle Ben's Long Grain and Wild Rice (prepared as directed)
1-2 cans chicken (or fresh if you have it on hand)

Combine all together in a 9x13 casserole, and bake for 25 minutes at 350. DELICIOUS!!!

From Ashley's Kitchen

Snow Dusted Lemon Bars

These are my Grandma's wonderful Snow Dusted Lemon Bars I want to share with everyone.


Heat oven to 350 degrees.

(Make & Bake First)
Crust Ingredients:
1 1/3 cups all-purpose flour
1/4 cup sugar (or Splenda)
1/2 cup (1 stick) real butter (softened, but not melted)
Combine all crust ingredients in small bowl. Beat with electric mixer at low speed, scraping bowl often,
until mixture looks like coarse crumbs. Press evenly onto bottom of ungreased 8-inch square baking pan to make a crust. Bake for 15 to 20 minutes and take out of oven to add filling on top.


(While the crust is baking combine all filling ingredients in small bowl):
2 eggs
3/4 cup sugar (or Splenda)
2 Tablespoons all-purpose flour
1/4 teaspoon baking powder
4 Tablespoons lemon juice
Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Put this back into oven and continue baking for 18 to 20 minutes.
Take out of oven and sprinkle top with powdered sugar. Cool completely. Cut into bars. Garnish with lemon zest, if desired.
Each bar is 130 calories if made with real sugar. (she made) the bars and filling with Splenda because you have to use the powdered sugar to sprinkle on the top.

The crust won't turn brown but it will get done if you follow the baking time.

From Kelly's Kitchen

Easy Oreo Ice Cream Cake

I have fixed this numerous times because it's so amazingly delicious and EASY!!!! All you have to allow for is the freezing time. I've even put sprinkles on top according to the different occasions.


1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

8 OREO Cookies, chopped (about 1 cup)

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.

Makes about 12 servings.

From Ashley's Kitchen

Parmesan Bites

Since the Holidays are right around the corner and we will be going from one party to another, here is a simple but yummy recipe to take along:

Parmesan Bites:
1 8 oz. Cream cheese
2 tsp. grated onions (I buy dried in a container)
2 tbsp. dried chives
1/2 tsp. pepper
1/4 cup grated Parmesan
3/4 cup grated cheddar
1/4 cup mayo
loaf of bread (White or wheat, Sliced or cut in to festive shapes)

Combine all ingredients, mix well, spread on bread. May be frozen at this point. Bake at 350 for 10-15 min.

Tips:

You can freeze your Bites once you mix everything and spread it on the bread, then you always have some in your freezer on pasta nights.

I use fat-free ingredients to try and cut back!

Enjoy!!!

From Courtnie's Kitchen in Louisiana

Pumpkin Spice Cookies

Ingredients:

• 1 yellow cake mix

• 2 teaspoons pumpkin pie spice

• 1 cup canned pumpkin (the REAL pumpkin)

• 1/4 cup butter

• 1 container cream cheese frosting

• Cinnamon (optional)

Directions:

1. Preheat oven to 375 (or 350 if using dark/nonstick cookie sheets).

2. Lightly grease cookie sheets.

3. Beat cake mix, pumpkin pie spice, pumpkin & butter about 1 minute, or until well blended.

4. Drop by generous tablespoonfuls onto cookie sheets.

5. Bake for 12 minutes, or until lightly browned around the edges.

6. Cool for 2 minutes on cookie sheet, then remove to a wire rack to cool completely.

7. After cooled, frost with cream cheese frosting.

8. For a pretty touch, sprinkle each frosted cookie with cinnamon.

9. Enjoy!

From Ashley's Kitchen in Smithfield, VA

Chicken Artichoke Casserole

4 large chicken breasts, halved, boned, and skinned
1 1/2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter or margarine
1 can whole mushrooms, drained (I left these out)
2 tbsp. flour
1 can cream of mushroom soup
1 cup cooking sherry (next time I'm going to use less)
1 can artichoke hearts, drained and halved (I used the marinated kind to add flavor)

Season chicken with salt, paprika, and pepper. Brown chicken in butter. Saute mushrooms in drippings in pan (if you're using them). Place chicken and mushrooms in casserole with artichoke hearts. Blend flour into pan juices; add soup and sherry. Cook until thick and pour over above. Bake, uncovered, at 350 for 1 hour or until done.

*The sherry makes the sauce have a VERY STRONG smell as you cook it, but it evaporates pretty well once it's cooked. I'll still probably use less next time.

This was so easy and so good. It has a ton of flavor!!

From Ashley's Kitchen