Taco Soup

1 lb. ground beef (or turkey or chicken)
1 package taco seasoning (or to taste)
1 15-oz can corn, UNdrained
1 15-oz can black beans, drained
1 15-oz can diced tomatoes, UNdrained
1 6-oz can tomato paste (sometimes I substitute tomato sauce)
salt & pepper to taste

Brown ground beef in large saucepan. Add the rest of the ingredients and cook 10-15 minutes on medium heat. Serve with sour cream, grated cheese, and corn chips, if desired.

Creamy Salsa Chicken Wraps

2-4 chicken breasts
1 c. chicken broth
1 c. salsa
1 15-oz can corn, drained
1 15-oz can black beans, drained
1 package taco seasoning

Combine all ingredients in crock pot. Cook on low 6-8 hours OR high 3-4 hours.

Just before serving, shred chicken and mix back into sauce. Then stir in:
1/2 c. sour cream
1 c. grated cheddar cheese

Serve with warm flour tortillas and Spanish rice.

Old-Fashioned Lemon Bread

1 ½ c. flour
1 c. sugar
1 tsp. baking powder
½ tsp. salt
½ c. oil
½ c. milk
2 eggs
1 Tb. grated lemon peel

Sift first four ingredients together. In a separate bowl, mix next four ingredients. Combine wet and dry ingredients and mix until blended. Pour into greased loaf pan and bake at 350*F fo 40-45 minutes. Remove from pan.

Glaze:
4 ½ Tb. lemon juice
1/3 c. sugar

Combine in small saucepan and heat on medium until sugar dissolves and mixture just boils. Pour hot glaze over hot loaf.

Angie Benson's Bread

This is the only bread recipe I use. Sometimes I substitute half the flour with whole wheat flour.

Yield: 5 loaves

5 ½ c. warm water
3 Tb. yeast
1 c. sugar
4 tsp. salt
1 c. oil
6 c. flour
6-7 c. flour

Gently mix yeast and sugar into warm water. Allow to sit for 5-10 minutes, until proofed. Mix in salt, oil and first amount of flour, until mixture is like a batter. Knead in remaining flour (or use dough hook of stand mixer) until dough is soft but not sticky. Allow to rise, covered, in a greased bowl 45-60 minutes, until doubled. (Sometimes I skip this step.) Knead down and form into rolls or loaves. Place in greased pans and allow to rise 45-60 minutes, until doubled. Bake loaves 25-30 minutes at 350*F; bake rolls 15 minutes at 400*F.

Half Recipe:
2 ¾ c. warm water
1 ½ Tb. yeast
½ c. sugar
2 tsp. salt
½ c. oil
3 c. flour
3-3 ½ c. flour

Grandma Dahleen's Banana Bread

1 c. sugar
½ c. butter, softened
3 ripe bananas, mashed
2 eggs
½ c. cold water
2 ½ c. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
(optional 1-2 c. chocolate chips or nuts)

Combine sugar and butter; beat with mixer until well mixed. Add bananas, eggs, water. Sift dry ingredients and add. Beat mixture 2 minutes on medium speed. (Then stir in chocolate chips or nuts, if using.) Pour into greased loaf pans. Bake at 350*F for 1 hour (or mini loaf pans at 375*F for 30 minutes). Cool and remove from pans.

Yummy Fresh Salsa Dip

4 Roma tomatoes
4 green onions (but some people call them scallions...)
1 can corn, drained
1 can black beans, drained
2 avacados, chopped
small bunch of cilantro, chopped
1 package Good Seasons italian dressing (prepared as directed)

Mix first four ingredients, then gently fold in avacados and cilantro. Stir in just enough dressing to coat (save the rest for another yumminess). Serve with tortilla chips. Mmmmm...

Dangerous Chocolate Cake - Individual Size

This is dangerous because (as stated by Deborah Andreasen) we are all now only 4 minutes away from delicious real chocolate cake! Makes one generous serving, or two, if YOU are generous.

Mix in a large mug:
4 Tb. flour
4 Tb. sugar
2 Tb. cocoa

Add & mix well:
1 egg

Add & mix in:
3 Tb. milk
3 Tb. oil

Add & stir:
3 Tb. chocolate chips (opt)
a small splash of vanilla

Microwave 3 minutes on high (1000 watts). It will rise a lot, but shouldn't spill over. Remove and allow to cool enough so you don't scorch your mouth. Eat it secretly with vanilla ice cream--then no one will know--and clean up is almost non-existent.