AUTUMN SOUP

                          

    1     Lb.         ground beef

    1     cup        chopped onion

    4     cup        water

    1     cup        cut-up carrots

    1     cup        diced celery

    1     cup        cubed, pared potatoes

    2     tsp.        salt

    1     tsp.        bottled brown bouquet sauce

    1/4  tsp.        pepper

    1                  bay leaf

    1/8  tsp.        basil

    6                  small tomatoes**

 In large saucepan, cook and stir meat until brown.

 Drain fat off. Cook and stir onions with meat until onions are

 tender, about 5 minutes. Stir in remaining ingredients, except

 tomatoes; heat to boiling. Reduce heat; cover and simmer 20

 minutes. Add tomatoes; cover and simmer 10 minutes longer or

 until vegetables are tender. Makes 6 servings.

**One can (28 ounces) tomatoes (with liquid) can be

 substituted for the fresh tomatoes. Reduce water to 3 cups.

 Stir in tomatoes with remaining ingredients; heat to boiling.

 Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.

CREAM CHEESE FROSTING

Enough for a 2-layer cake or 24 cupcakes, generously frosted

8 oz. cream cheese softened

1 lb. powdered sugar

1/2 C softened butter

2 tsp. vanilla

Mix together until smooth and fluffy.

(From Amy M.)

PILLSBURY SLOPPY JOE BISCUIT ROUNDS

Ingredients

1

lb lean ground beef or turkey

1

can (15 oz) Sloppy Joe sauce

1/2

teaspoon chili powder

1

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits

1/2

cup shredded sharp or medium Cheddar cheese (2 oz)

Heat oven to 375°F. Spray large cookie sheet with cooking spray. 

Cook beef over medium-high heat, stirring frequently, until browned; drain. 

Stir in sloppy joe sauce and chili powder.

Separate dough into 8 biscuits. 

Place 1 inch apart on cookie sheet. 

With bottom of flat 2-inch diameter glass or fingers, 

press each biscuit to form 3 1/2-inch round with 1/4-inch rim around outside edge.

Spoon about 1/3 cup beef mixture into indentation in each biscuit. 

Sprinkle each biscuit with 1 tablespoon shredded cheese.

Bake 16 to 20 minutes or until biscuits are golden brown and cheese is melted.

Nestle's Original Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Semisweet chocolate chips

1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

SIMPLY ORANGE CARAMEL SAUCE

Ingredients

1 C Simply Orange Pulp Free

1 C granulated sugar

1/4 C unsalted butter

1/2 C cream

Pinch of salt

Heat granulated sugar and Simply Orange over medium heat for 5 minutes or until mixture becomes thick and amber-colored. Gently add unsalted butter and cream, stirring constantly until the butter melts. Simmer while whisking gently and add a pinch of salt. Continue to cook until sauce thickens, then cool slightly before serving or pouring into a microwave-safe jar.

*Tip: Like your caramel sweet-n-salty? Add an extra 1/2 teaspoon of salt for a real treat.

COPYCAT CAFE RIO CHICKEN

 

Delicious shredded chicken that is packed with flavor and tastes just like Cafe Rio’s version!

INGREDIENTS

• 2 pounds chicken breasts
• ½ cup Zesty Italian dressing
• ¾ tablespoon minced garlic
• ½ tablespoon chili powder
• ½ tablespoon ground cumin
• 1 1 oz package dry ranch dressing mix
• ½ cup water
• Serves 6
• 
  
• Serve on warm tortillas with these and other optional toppings:
• minced cilantro
• Roma tomatoes, chopped
• olives
• fresh lettuce
• tomatillo/cilantro ranch dressing

INSTRUCTIONS

1. Spray the inside of your slow cooker with cooking spray. Add all of the ingredients except for the chicken into your slow cooker. Mix until combined.
2. Add the chicken and cook on low for 4-6 hours or on high 3-4 hours until the chicken is no longer pink and cooked throughout.
3. Remove chicken from the slow cooker and shred. Replace the chicken back in the slow cooker and mix with the juices.
4. NOTE:  It is not necessary to double the "juices" recipe when doubling the chicken!!
5. NOTE:  If there seems to be too much liquid you can remove the juices to a pot and cook it down some.

EASY CHEESY BROCCOLI SOUP

½ cup butter

 2/3 cup flour

1 tsp salt

½ tsp pepper

1 TBS onion powder

4 cups milk

1 lb. broccoli, cut into small pieces (fresh or frozen)

8 oz. (2 cups) shredded cheddar cheese

Cook broccoli until soft; drain.

In a separate pan, melt butter; stir in seasonings and flour.  Stir to combine and cook about 1 minute.

While whisking over medium heat, stir in milk and continue stirring to prevent scorching.

When soup has thickened, add cooked broccoli and shredded cheese.  Comfort food!