Beef Taco Skillet

From start to finish this takes about 25 minutes to make. The prep work is minimal and the payoff is big. It was a gigantic hit with my family, especially Geoff. I'm definitely adding this one to the rotation.

1 lb. ground beef
1 can (10 3/4 oz.) tomato soup
1/2 chunky salsa
1/2 cup water
6 flour tortillas (6"), cut into 1" pieces
1/2 cup shredded Cheddar cheese

1. Brown beef in skillet over medium-high heat. Drain fat.

2. Return beef to skillet, then stir in soup, salsa, water & tortillas in skillet and heat to a boil.

3. Reduce heat to low and cook 5 minutes, stirring often. Top with cheese and serve when cheese has melted over top.

Serves 4.

Bruschetta

This recipe is courtesy of Reanna Robinson, whom I have known since the early days of elementary school. She offered up her prized concoction to assist in my quest for a delicious homemade bruschetta. I made this savory appetizer last night to accompany our homemade manicotti (yes, I was busy!) Let's just say even with my cup of morning coffee, I'm thinking about dishing up some bruschetta.

I've decided to add in Reanna's notes.... not only did I find them helpful, but the pop of personality put a smile on my face as I patiently worked my way to the end result.



Tomato Mixture

12 Roma tomatoes, chopped
1 Tbsp. minced garlic (I used more, love it!)
2 Tbsp. shallots, minced
1 cup fresh basil, chopped
1 tsp. fresh lemon juice (I used store bought)
salt & pepper to taste
1/3 cup EVOO (ya know, extra virgin olive oil)

Mix all ingredients together. Makes 8 cups. Tomato mixture tastes best when made ahead & refrigerated for about an hour.

Oil for Bread

1/4 cup EVOO
1 clove garlic, minced

Combine garlic with EVOO and brush onto cut surfaces of diagonal-sliced baguettes. Bake @ 400° for 8-10 minutes, then broil until golden brown (watch carefully so they do not burn), either in the oven or a toaster oven. Allow to cool.

Cream Cheese Mixture
(aka, the best part)

1 (8 oz.) cream cheese, softened
3 Tbsp. grated Parmesan cheese
1 clove garlic, minced
2 Tbsp. chopped olives, optional

Combine using an electric mixer.

Assemble Bruschetta

1. Spread delicious cream cheese mixture on cooled, baked baguettes.

2. Top with tomato mixture and serve.

Do not make too far in advance as bread gets soggy over time.

If you adamantly object to the cream cheese mixture, simply skip that step. I have no doubt it will be tasty even without it, I just haven't been able to say no to the cheesy garlic in the middle.

Broccoli Soup

Broccoli does not make it onto our table for the simple reason that Geoff will not touch it. I'm not sure if it is due to lack of exposure or complete disinterest, but the lovelies have yet to develop a liking for the little green stuff. I'm determined to plug ahead in an effort to find a place in their palates for this nutrient-rich super veggie.

This recipe blends a tasty medley of delicious ingredients that is unbelievably easy to pull off. In an effort to make it appealing, I served it with a side of Goldfish & oyster crackers. Abby dug right in and loved every bit. Lauren, on the other hand, had this to say, "I don't really like this soup, but I just like the end taste. You know, with the basil?" Okay, so it's only one Lovely-approved. Guess that means I've still got some work to do with Miss Lauren. Regardless, this one's a keeper!

{Broccoli Soup Garnished with Basil}

1 lb. broccoli
½ cup onion, diced
1 tsp. salt
¼ tsp. pepper
1 Tbsp. flour
1 Tbsp. sweet basil
1-1/3 cups water
1 chicken bouillon cube
1 (13 oz.) can evaporated milk

1. Wash fresh broccoli & trim into florets.

2. Place broccoli in medium sauce pan and add all remaining ingredients except the evaporated milk. Cover & bring to boil; simmer until tender (10-15 minutes).

3. Puree or blend the broccoli & liquid. (Remove some florets & set aside for garnishing, if desired.)

4. Return to heat & stir in evaporated milk.

5. Heat to serving temperature.

Chicken Stuffing Hotdish

This is a simple dish that proves tasty any time of year, and you usually always have the ingredients on hand. It can also be make with holiday left-overs if you're looking to repurpose that untouched turkey & stuffing.

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1-1/2 lb. chicken, cooked & cubed or shredded
1 can (10-3/4 oz. condensed cream of chicken or mushroom soup*
1/3 cup sour cream (optional)
1 bag (16 oz.) frozen mixed vegetables, thawed & drained

1. Preheat oven to 400°. Prepare stuffing mix according to directions on package & set aside.

2. Mix chicken, soup, sour cream (if desired), & vegetables in 13x9" baking dish; top with prepared stuffing.

3. Bake for 30 minutes, uncovered.

Serves 6

*Because my lovelies cannot eat canned cream of mushroom soup, I prepare my own by sauteing mushrooms in butter, adding flour to brown, and then stirring in milk. Cook down to desired thickness. To prepare cream of chicken soup, use the pan you cooked your chicken in, which will use the drippings from the chicken. Add a chicken bouillon cube for additional flavor if desired.

Garbage Cookies

These were a surprising hit with my relatives young and old. Just as the name suggests, this cookie is filled with a whole-lotta garbage. While I could have gone with Kitchen Sink or Compost, I think Garbage has a special way of drawing people in. I nicknamed this heavy biscuit Heart Attack in Your Hand. If that isn't enough to make you click away, here's the recipe for the cookie that requires nothing more than dumping in a bunch of garbage laying around your kitchen.

Cream Together:

1 cup butter (2 sticks)
1 cup sugar
3/4 cup brown sugar
1 Tbsp. corn syrup

Mix In:

2 eggs
1 tsp. vanilla
1 3/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. salt

Add the Garbage:

Ritz Crackers
Fritos
Goldfish
Coco Krispies
Chocolate Chips
Rolos

The actual garbage you add is up to you. I just threw in random amounts, about a handful or two of each. Add the salty snacks first. Mix with the beater. Add in the sweets and mix again. You will want a large bowl if you don't have a stand mixer, which I do not.

Cool in the refrigerator for one hour. Scoop large portions onto a baking sheet (I tried to get a Rolo in each cookie) and allow plenty of room between each cookie.

Bake until done (9-15 minutes, depending on your oven) @ 400°.