Bountiful Basket

We've started doing this every week now. Here is what we got today. I am a horrible picture taker! Already made a plum cobbler that was devoured, and some marinara sauce, no telling what else I will be making this week.

Asian pears, bosc pears, mineolas, bananas, red plums, and gala apples

This is the Italian Add-on, Eggplant, Zucchini, garlic, onions, parsley, rosemary, sage, basil, and mushrooms.

Bananas, oranges, peaches, tomatoes, strawberries, lettuce, leeks, broccoli, plumcots, potatoes, and corn

This week's Bountiful Basket

Wow, awesome basket this week! Conventional was kale, romaine, celery, bell peppers, broccoli, green onions, tomatoes, bing cherries, mangoes, bananas, galia melon. We got the sourdough bread add-on, and in the guacamole add-on we had green onion, avocados, limes, jalapeños, garlic, yellow onions, chipotle peppers, and cilantro!

 

It's all put up and I am beat!

Spaghetti Pie

original recipe here

Here is our finished recipe, looks nothing like hers, but was yummy!

This Week's Basket

(not my picture, I'm good at stealing lately)

Fruits: Cherries, Mangoes, Blueberries, Bananas, Peaches
Veggies: Romaine Lettuce, Tomatoes, Potatoes, Avacado, Napa Cabbage

Asian Add-on (not pictured): Napa Cabbage, Bok Choy, Onion, Ginger, Thai basil, Snap Peas, Green Onion, Garlic, Celery

What a basket! We are ordering every week now. No more processed foods for us!

Broccoli Cheese Soup

original picture from mel's kitchen

original recipe here

Ingredients:
1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Directions:
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Serves 4

Plum Freezer Jam

going to put my notes right up front on this.

*I used the food processor to "roughly chop" the plums. Don't do it. Instead mash them with a fork or potato masher. It helps gel the jam and doesn't make so much juice so the pectin will set.

 Ingredients:

3 cups prepared fruit (buy about 2 lb. fully ripe plums)

¾ cup water, divided

5-1/2 cups sugar, measured into separate bowl

1 box SURE-JELL Fruit Pectin 
Directions:

Rinse clean plastic containers and lids with boiling water. Dry thoroughly. 

Pit and finely chop unpeeled plums. Mix plums and 1/4 cup of the water in small saucepan. Bring to boil.

Reduce heat to low; cover and simmer 5 min. Measure exactly 3 cups prepared plums into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.  

Mix remaining 1/2 cup water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use.  

Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. Okay one more note, we didn't thaw our jam out this morning, it didn't need it on our fresh toast. Maybe because I messed ours up. Ooops. It is soooo gooood though :)

Cherry Freezer Jam

This is a picture of my plum jam (too lazy to get the cherry out)

I have never made this before. Ever. Wouldn't have even considered it. It is delicious and easy!

Ingredients:

2 cups prepared fruit (buy about 1-1/2 lb. fully ripe sweet cherries)

2 Tbsp. fresh lemon juice

4-1/4 cups sugar, measured into separate bowl

3/4 cup water

1 box SURE-JELL Fruit Pectin

Directions:

Rinse clean plastic containers and lids with boiling water. Dry thoroughly. (I bought a package of 3 rubbermaid container for $2.50 at Dollar General)

Stem and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups cherries into large bowl. Stir in lemon juice and sugar. Let stand 10 min., stirring occasionally.    

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 min., stirring constantly. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)    

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. 

Refrigerate up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Last Saturday's Basket

picture from someone else but wow what a basket!

Our veggies: Red corn, cucumbers, squash, brocoli, carrots, butter lettuce
Our fruits: Black grapes, raspberries, cherries, plums, strawberries, cantaloupe
Our add-ons: 15 pounds of Rainier Cherries, 12 pounds of plums, and tropical granola

Yum!

Honey Lime Chicken Enchiladas

original recipe can be found here.

1/3 cup honey

1/4 cup lime juice (from our last basket)

1 Tablespoon chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded
8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)

1 pound monterey jack cheese, shredded

2 cups green enchilada sauce

1/2 cup heavy cream

Preheat oven to 350 degrees.

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).

Spray a 9X13 pan. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream and leftover chicken marinade (our chicken absorbed all the marinade). Pour sauce on top of the enchiladas and top with reserved cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top.

Eggplant Mushroom Lasagna

original recipe found here

Ingredients:

2 tablespoons olive oil or spray

1 medium onion, chopped

2 cloves garlic, minced

1 large eggplant, washed and cut into 3/4 inch cubes

2 cups sliced mushrooms

1-16 ounce can tomato sauce

1-16 ounce can tomatoes, with liquid

1 teaspoon dry oregano

1 teaspoon basil

1/2 teaspoon freshly-ground black pepper

1/8 teaspoon crushed red pepper flakes

2 cups shredded mozzarella

1 cup low-fat cottage cheese (or more)

1/4 cup chopped parsley

8 ounce lasagna noodles

1/2 cup grated parmesan cheese

Directions:

In large saucepan, sauti onion and garlic in the olive oil until onion is softened. Add the next ingredients through pepper flakes. Cover and cook over medium heat for 15 minutes. Uncover and cook 25 minutes more. In a bowl, combine cottage cheese, mozzarella, and parsley. Cook, rinse and drain lasagna noodles.

Preheat oven to 350 degrees.

Assemble: Lightly coat 9x13 inch pan with non-stick spray. Layer noodles, cheese mixture, 1/4 cup Parmesan, then eggplant sauce. Repeat. Bake, uncovered for 30 minutes until heated through.

****I'll be honest, I have never precooked the noodles in lasagna. I did this time just to see, and it was a good idea. There isn't enough heavy sauce to cook the noodles in the 30 minutes. I cooked our pasta for about 8 minutes.

July 7th's Bountiful Basket

So sad we didn't get our Italian Add-on it looked great, we did get our conventional basket though and our bread. I volunteered this week as well. Whew! What a workout.

Nice baskets this week.

Strawberries, Green Seedless Grapes, Mangos, Plums, Nectarines, Bananas, Limes
Tomatoes, Cauliflower, Lettuce, Zucchini, Green Beans

Anaheim Chile Relleno Casserole

*this is really good

Casserole Ingredients:
8 Anaheim Chiles; roasted, peeled and seeded

3 Eggs

1 1/2 cups Monterey Jack cheese with peppers or regular jack

1 1/2 cup Milk

1/2 cup Flour; plus 1 tbsp

1 pinch Salt and Pepper

1/2 teaspoon Cumin

1 dash Cayenne; if you like some heat

Sauce Ingredients:

1/2 cup onion; diced

1 16-oz can Tomatoes; dice, in juice

1/2 teaspoon Cumin

1/2 teaspoon Black pepper

2 dashes Cinnamon

garlic; minced

Preparation:
Clean your peppers of seeds and veins, cut in half width wise.
In blender add eggs, milk, flour, salt, pepper, cumin and pulse a few times, do not over blend
Butter Casserole dish or grease.
Layer the chilies, then the egg mixture, then the cheese.
Repeat layers, top with just a small dash of Cayenne if you like a little heat.
Bake for 55 minutes at 350* then let rest for 15 minutes before you cut or it will be watery.

While casserole is baking, add the sauce ingredients to the blender and just pulse a few times, heat in sauce pan, bring to simmer, and simmer for 45 minutes.

Quick Garlic Bread

Ingredients

1/2 cup butter
1 1/2 tablespoons garlic powder

1 tablespoon dried parsley

1 (1 pound) loaf Italian bread, cut into 1/2 inch slices, or we used 6 pieces of sandwhich bread

1 (8 ounce) package shredded mozzarella cheese, I didn't use a lot of cheese just a sprinkling

Directions

Preheat oven to 350 degrees F (175 degrees C).In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley. Place bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture.Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.

Spaghetti Squash with Jalapeno Cream

original recipe from myrecipes.com

Ingredients

1 spaghetti squash (about 3 lbs.)

2 cups milk

2 to 3 jalapeños, stemmed, seeded, and chopped *I didn't drain the peppers from the cream, and if you like it hot leave in some of the pepper seeds

2 tablespoons butter, plus more for pans

3 tablespoons flour

1 teaspoon salt

1 cup shredded jack cheese

Preparation
Preheat oven to 375°. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.

Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños.

When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.

In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeño-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.

Hamburger Steak with Onions and Brown Gravy

Ingredients
1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt

Directions
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.

Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.

Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes

Food Storing

Mom has an old Food Saver 550. I pulled that out of its hiding place in the bottom cabinet and put it to good use. We put up rhubarb (my daughter is addicted) and a case of blueberries we got from Bountiful Baskets last week.

We put up pecans every fall too. There are so many things that can be vacuum packed, making it a great way to save money. No freezer burn, easier portioning, out of season foods.

I also have thought about getting a dehydrator to make easy on the go snacks. Not sure yet. I will check around. I love dried fruits.

Fresh Plum and Oatmeal Muffins

the original recipe is from Cooks.com. I have tweaked it. I must say these are good, but dense.

In a blender puree enough plums to make 1 cup; set aside.Cream 1 stick of butter and 1 cup brown sugar. Add 1 egg and pureed plums.

Stir in:
1 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon

Add:

1 1/2 c. old fashion oatmeal
1 c. flour
1 1/2 tsp. baking powder

Stir carefully only until moistened. Spray an unlined muffin pan with cooking spray in bottom of the pan put a pecan half centered between 2 slices of fresh plum *(see note). Fill muffin pans 2/3 full of batter and bake at 350 degrees for 20-25 minutes.

Remove from oven and invert while still hot. Replace any fruit and nut pieces that stay into pan in your muffins. Cool 5 minutes. Sprinkle with granulated sugar. Serve warm or cold. Can be frozen for later use.

*my changes were I chopped some pecans and added into the batter. I also plunked a piece of plum in the middle of the dough once it was in the muffin pan. The first time I put the plums and pecans at the bottom and when I turned the muffins out, they fell out.

White Corn Casserole

we enjoy this, it came out of a recipe book we bought at Canton Trade Days called Gooseberry Patch Meals in Minutes. The credit for this goes to Carol Hickman, Kingsport Tennessee.

Ingredients:
6 ears corn, husked (I have used both fresh and frozen, they are equally good. If using frozen 2 ears of corn = 1 cup kernels)
1/2 cup butter, melted
1/4 cup honey
1/2 cup all-purpose flour
2 eggs, separated
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper

Slice corn from cobs (if using fresh), set aside. Mix butter and honey together, add flour and egg yolks. Blend until smooth, add milk. Stir in corn, salt and pepper, set aside. Whip eggs whites until stiff peaks form, gently fold into corn mixture. Pour into a greased 1-1/2  quart casserole dish. Bake at 350 for 45 minutes. Serves 4 to 6.

Tomatillo-Avocado Salsa (this may be my favorite!)

Tomatillo-Avocado Salsa Recipe http://www.whatscookingamerica.net

Ingredients:

1/2 pound tomatillos, husked, rinsed, and quartered
1/4 to 1 fresh jalapeno chile pepper*
2 garlic cloves, peeled
1/2 cup lightly-packed fresh cilantro
1 tablespoon extra-virgin olive oil
1 large ripe avocado, peeled and diced
1/2 cup minced onion
2 to 3 tablespoons fresh-squeezed lime juice
Coarse salt to taste
* You can adjust the amount of peppers according to your taste.

Preparation:
In a food processor, process tomatillos, chile peppers, garlic, and cilantro until coarsely chopped. Pour tomatillo mixture into a bowl and stir in olive oil, diced avocado, and minced onion. Add lime juice and salt to taste.

Strawberry Muffins

Ingredients

• 1/4 cup canola oil
• 1/2 cup milk
• 1 egg
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1 3/4 cups all-purpose flour
• 1 cup chopped strawberries (I added 1 cup and a half)
• 1/2 teaspoon vanilla (my addition)

Directions

1. Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
2. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
3. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.               

*mine made 12 muffins
**I also sprinkled cinnamon/sugar on the tops before baking
***original recipe from allrecipes.com

Grey Squash Casserole

Ingredients:
3-4 Mexican grey squash
½ onion
2 cloves garlic
1 can creamed corn
½ C. Green chilés (canned or frozen/thawed work fine)
1 C. of grated Mexican cheeses (queso)

Preparation:
Slice the onion and sauté with a bit of salt until cooked and slightly brown
Add chopped garlic and sauté for just a minute longer (don’t let the garlic brown)
Add the sliced Mexican grey squash and perhaps a bit of water. Cook and stir until the squash is done. (Not crisp but not mushy!)
Add the can of creamed corn
Cook a bit more until everything is bubbly warm

Spray a 9 X 9 casserole dish with a non-stick spray
Pour this mixture into a casserole
Top with the cheeses (queso)

Bake in the 325° oven until cheese is bubbling and is browned.

Acorn Squash

Ingredients:

2 Acorn Squash Halved, Seeded
2 tb Brown sugar
2 tb Maple syrup
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Salt
2 tb Chopped parsley

Preparation:
Prep: 10 min Microwave: 8 - 10 min Bake: at 375F for 10 min Place squash, cut side down, in shallow microwave safe dish. Add 2 Tbsp water. Cover tightly with plastic wrap. Microwave on HIGH power 8 - 10 min, until tender. Let stand 5 min. Heat oven to 375F Carefully remove plastic wrap. Cut squash halves in half lengthwise. Place, skin side down, on baking pan. Mix sugar, syrup, cinnamon, ginger, salt in bowl. Spoon on squash. Bake in 375F oven 10 min, until squash is glazed. Sprinkle with parsley. Serve immediately. Makes: 8 servings

King Ranch Chicken Casserole

(picture taken from Southerplate.com)

■1 onion, chopped
■2 tablespoons vegetable oil
■2 cups shredded cooked chicken
■1 can cream of chicken soup*
■1 can cream of mushroom soup*
■4 ounce can diced green chilies
■15 ounce can diced tomatoes, drained
■1 teaspoon chili powder
■1/4 teaspoon salt
■1/4 teaspoon garlic powder
■1/4 teaspoon pepper
■12 – 14 corn tortillas (six inch) or a bag of Doritos
■2 cups shredded cheddar cheese

Place oil in large skillet. Add onions and saute over medium heat until onions are lightly browned. Add chicken, cream soups, chilies, tomatoes, and all seasonings. Stir and cook over medium heat until bubbly.

Tear tortillas into small pieces or break up Doritos. Place half of pieces in 9×13 inch dish. Top with 1/2 of chicken mixture and 1/2 of cheese. Top with remaining tortilla pieces, remaining chicken mixture, and remaining cheese. bake at 350 for thirty minutes, or until bubbly and lightly browned around the edges.

Chicken Pot Pie

For the filling:

1 Cup of chicken, cooked and diced (more if you want)

2 1/2 Cups Frozen Mixed Veggies, thawed (I used the one with peas, carrots, green beans and added diced hash browns as well)

1 Can Condensed Cream of Chicken Soup (I was out and used Cream of Mushroom)

1/4 Cup Milk or Sour Cream (I used milk)

1/4 onion, chopped (if desired)
Salt and Pepper to taste

Mix it all together and spread it into the bottom of a 9 in pie plate or similar dish

For the crust:
1 cup baking mix (bisquick, pioneer, etc)
1 egg
1/2 cup milk

Mix it all together and spread it around on top (dough will be thinnish). Bake in 400 degree oven for25 to 30 minutes or until golden brown on top and bubbly.

Magic Bars

Totally fattening but I love them.

Ingredients:
1 stick of butter, melted
1 1/2 cups Graham Cracker Crumbs
1 cup chocolate chips
1 cup nuts (pecans or walnuts)
1 cup coconut
1 can Eagle brand milk

Mix butter and graham cracker crumbs together. Press into the bottom of a greased 9x13 in pan. Sprinkle chocolate chips evenly over crust. Drizzle Eagle brand milk over chocolate chips. Sprinkle coconut over chocolate chips. Sprinkle nuts over coconut.

Bake for 25 minutes at 350 degrees.

Banana Bread

2 1/3 cups Bisquick or Pioneer Baking Mix
1 cup sugar
3 eggs
1/3 cup vegetable oil
3 very ripe bananas, mashed
¾ cup pecans
1 teaspoon vanilla

Preheat oven to 350. Grease bread loaf pan. Mix all ingredients together. Tap loaf pan lightly to settle the batter. Bake for about 1 hour.

Goulash

1 lb hamburger meat

¼ to ½ package small elbow macaroni

¼ to ½ onion, chopped

1 can stewed tomatoes, undrained

1 can whole kernel corn, drained

1 can tomato sauce

1 can black beans

Salt and Pepper to taste

Brown hamburger meat with onions, drain and set aside. Cook your macaroni, drain and set aside. In a dutch oven dump browned hamburger meat, macaroni, stewed tomatoes (undrained), tomato sauce, corn (drained) and rinsed black beans. Salt and pepper to taste and cook for about 1 hour on low heat.

*You may want to eye ball the amount of macaroni you add. This is also very versatile you can add many different kinds of beans, omit the corn, etc.

Jambalaya

2 Tablespoons vegetable oil
3/4 cup (4 oz) smoked ham, diced
1 smoked sausage, sliced 1/2 inch thick
1 pound boneless port loin, cubed
1 1/2 cups chopped onion
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic
1/2 teaspoon hot pepper sauce
2 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon thyme
4 medium tomatoes, peeled and chopped
1 8-ounce can tomato sauce
1 14-1/2 ounce can chicken broth
1/2 cup chopped green onion
2 cups rice

In a large Dutch oven, heat oil over medium heat. Stir in ham, sausage and pork; saute until lightly browned, stirring frequently, 4-8 minutes. Stir in onion, celery and pepper, saute until crisp-tender, about 5 minutes. Stir in next 8 ingredients. Cook over medium heat, stirring constantly and scraping pan bottom for 5 minutes. Stir in tomatoes, cook for 5-8 minutes. Stir in tomato sauce and chicken broth, bring to a boil. Stir in green onion and rice. Bake, covered, in a 350 degree oven until rice is tender, about 20-25 minutes. Remove bay leaves and serve immediately.

Notes by me: I usually double this recipe, and we freeze half. I had to digitize this recipe as it is yellow and worn and I am deadly afraid it will disintegrate and I won't have it to refer to anymore.

It is the best recipe ever! To think it was in a free pamphlet almost 20 years ago at the State Fair of Texas in the Agriculture Building.

Taco Soup

I love this stuff! It's easy and you cook it in the crockpot!

2 pounds hamburger meat
1 onion, chopped
2 cans Ranch Style beans, rinsed
1 can Pinto Beans, drained
1 can corn, drained
3 cans stewed tomatoes, not drained
1 1/2 cups water
1 packet taco seasoning
1 packet ranch style dressing mix

Brown meat and onion. Drain. Put in the crock pot. Dump ranch style beans in, pinto beans in, corn in, and tomatoes in. Mix taco seasoning and ranch dressing mix together with the water. Pour over all. Stir and let cook on low until hot. Top with crushed tortilla chips, cheese, sour cream, or whatever.

Coffee Cake

Betty Crocker Streusel Coffee Cake

Cinnamon Streusel (below)

2 cups Bisquick Mix (or Pioneer)

2/3 cup milk or water

2 tablespoons sugar

1 egg

Heat oven to 375. Grease 9-inch round pan. Make Cinnamon Streusel; reserve. Stir remaining ingredients until blended. Spread in pan. Sprinkle with Cinnamon Streusel.

Bake 18 to 22 minutes or until golden brown.

Cinnamon Streusel
1/3 cup Bisquick Mix (or Pioneer)
1/3 cup brown sugar
½ teaspoon cinnamon
2 tablespoons butter

Mix all ingredients in small bowl until crumbly.