Monday, February 27, 2012

Paula Deen's Taco Soup

2 lb. ground beef or ground turkey
2 c. diced onions
2 (15 1/2 oz.) cans pinto beans
1 (15 1/2 oz.) can red kidney beans
1 (15 1/2 oz.) can whole kernal corn
1 (14 1/2 oz.) can Mexican style-stewed tomatoes
1 (14 1/2 oz.) can diced tomatoes
1 (14 1/2 oz.) can tomatoes and green chilies
2 ( 4 1/2 oz.) cans diced green chilies
1 (4 5/8 oz.) can black olives, drained and sliced
1/2 c. green olives, sliced (optional)
1 (1 1/4 oz.) package taco seasoning mix
1 (1 oz.) package ranch dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onion, for garnish
Sliced jalapeno, for garnish

Brown the ground beef and onions in a large skillet; drain off the excess fat and transfer browned beef and onions to a large slow cooker or stockpot. Add the beans, corn, tomatoes, green chilies, black olives, green olives, taco seasoning, and ranch dressing mix. Cook on LOW in crock pot for 6-8 hours, or simmer over low heat in stockpot for about 1 hour. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Monday, February 20, 2012


1/2 cup butter
2 oz a dark chocolate bar, chopped (optional)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder


Preheat oven to 350 degrees. Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in optional chopped chocolate, sugar, eggs, 1 teaspoon vanilla, 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes.