~ EASY TACO SOUP (madlyn lindberg) ~
1 lb. ground beef1 can of green chilis
1 can of pinto beans
1 can of tomatoes
1 can of corn
1/2 a packet of taco seasoning
Brown the ground beef in a medium sized saucepan (i usually brown the meat in a pan, then switch to a pot). Drain the grease. Add the cans of chili, tomatoes and corn (Do not drain the water out of the cans). Stir in the taco seasoning and heat until steamy. Serve with grated cheese, sour cream, olives, and chips (basically use your favorite taco toppings, or whatever you have on hand)... You can adjust the amount of taco seasoning you want to your own personal taste.
~ crock pot chicken pot pie (madlyn lindberg) ~
(i changed it a bit, to how i make it, it originally calls for a packet of chicken gravy, and a can of chicken broth, but i use cream of chicken instead, cause it makes it creamier)1 can cream of chicken soup
1 pound skinless boneless chicken breast cut into bite size pieces
1 bag frozen stew vegatable (i just use fresh vegatable, carrots, potatoes, peas)
1 jar (4 ounce) mushrooms drained, if you didn't use fresh
1/2 cup sour cream
1 tablespoon all purpose flour
1 1/2 cup original or educed fat bisquick baking mix
4 medium green onions, chopped (about 1/4 cup)
1/2 cup milk
stir together cream of chicken soup (and water, mix until smooth), chicken, stew vegetables, and mushrooms, in slow cooker.
cover and cook on low heat about 4 hours, or until chicken is tender.
mix together the sour cream and tablespoon of flour, and add to chicken mixture. cover and cook on high about 20 minutes.
mix together baking mix and onions, stir in milk, just until moistened, and dropped by rounded spoonfuls onto chicken mixture. cover and cook on high heat another 45 to 50 minutes, or until toothpick in center of baking mix comes out clean.
serve immediantly. i think this does not have a lot of flavor, so i usually add some salt and pepper or whatever seasonings i am i the mood for...
~ BEST BROWNIES EVER! (madlyn lindberg) ~
i think these are best a day after the have sat, so i usually make them the day before, then serve them the next day. i also use half chocolate chips, and half peanut butter ships, but use whatever sounds great to you! *warning* if left on counter, you will consume the whole pan yourself...Ingredients
3/4 cup (1-1/2 sticks) unsalted butter
4 ounces (4 squares) unsweetened chocolate*
2 cups sugar
4 large eggs
1-1/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped pecans (i use walnuts)
1 bag (12 ounces) chocolate chips (2 cups)
Directions
1. Heat oven to 350°. Line 13 x 9 x 2-inch baking pan with nonstick foil (i use wax paper, and it works great) leaving overhang (this makes it easy to grab the overhang and remove the brownies from the pan in one large piece)
2. In large glass bowl, heat butter and chocolate in microwave on HIGH for 2 minutes; stir until smooth Let stand 5 minutes to cool slightly. Whisk in sugar, eggs, flour and vanilla.
Stir in pecans and half of the chocolate chips (1 cup).
Transfer batter to prepared pan. Sprinkle with remaining 1 cup chocolate chips.
3. Bake at 350° for 35 minutes, until top is dry to the touch. Let cool completely in pan on wire rack. Lift brownie from pan with foil.
Cut into squares and serve.
* No need to chop chocolate before microwaving—though squares will look solid after heating, stir until smooth and lump-free.