Beef Taco and Rice Skillet

I found this recipe on my friend Julie's blog, Julie Cooks. She has fantastic recipes and this one was an instant hit with our family! We like to serve it with tortilla chips and avocado.

1 lb lean ground beef
1 envelope taco seasoning (or 1 oz bulk taco seasoning)
1 ½ cups water
1 cup salsa
1 cup frozen corn
1 ½ cups uncooked instant rice
3/4 cup shredded taco-seasoned cheese
1 cup shredded lettuce
1 medium tomato, chopped

Cook beef until brown; drain. Stir in taco seasoning, water, salsa and corn. Heat to boiling, stir in rice. Boil 1 minute; remove from heat. Cover; let sit 8 minutes. Fluff mix with fork; sprinkle cheese. Cover; let stand 1-2 minutes or until cheese melts. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Chocolate-Banana Filled Crepes

I've always been intimidated by crepes, mostly because I remember people always saying how hard they were to make. The other day I was watching the Food Network and good 'ole Paula Deen was making these. So, last night I made these for dessert and they were so yummy! I used fresh whipping cream as opposed to the caned stuff but I'm sure it's great either way. You can find the original recipe and pictures here.

Crepe Batter -
1 cup all purpose flour
Pinch of salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract

Filling/Topping -
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipping cream

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.

Blueberry Coffee Cake Muffins

This recipe came from the Barefoot Contessa Family Style cookbook. I really love it. The flavor is very subtle so sometimes I jazz it up with a streusel topping to give it a bit more sweetness.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Macadamia White Chocolate Cookies

1 cup butter, softened

1 cup shortening

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

1 tsp. vanilla

4 eggs

4 to 4 1/2 cups flour

2 tsp. salt

2 tsp. baking soda

1 cup quick oats

1 cup macadamia nuts, chopped

2 cups (one 12-ounce package) white chocolate chips

Preheat oven to 350 F. Cream butter, shortening, and sugars until light and fluffy in a large mixing bowl. Add vanilla and eggs one at a time.

In a separate bowl, mix together flour, salt, soda and oats. Add flour mixture to cream mixture and blend until incorporated. Fold in nuts and chips by hand, unless you have a heavy-duty mixer.

Drop walnut-sized balls of dough onto an ungreased cookie sheet. Bake for 12-15 minutes or until edges are light golden brown. Makes 5 dozen cookies.

Cream of Broccoli Soup

1 stick margarine
1/2 cup flour
2 cups milk
1 cup cheese
3 cups chicken broth
1 tsp. salt
1 lb. broccoli

In a saucepan, melt margarine. Add flour; stir. Gradually add milk. Let thicken as you go. Add cheese. Meanwhile, bring chicken broth and salt to a boil in a large pot. Add broccoli. Simmer until tender and bright green. Be careful not to overcook. Combine with cheese mixture.

Caramel Corn

This recipe is so yummy and soft. Perfect for the fall!

Boil for 5 to 7 minutes:

1/2 cup butter
2 cups brown sugar
1 cup corn syrup

Remove from heat and add:

1 tsp. vanilla
1 can sweetened condensed milk

Pour over two large bowls of plain popcorn - I used about three microwave bags. Store in airtight container.

Pumpkin Gingerbread Triffle

Perfect for the fall!

2 (14 oz) packages gingerbread mix
1 (5.1 oz) package cook and serve vanilla pudding mix
1 (30 oz) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12 oz) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large trifle bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.