Hey y'all!
Thank you so very much for praying for me. I'm recovering well from my last surgery. All that's left of this cancer journey is recovering from treatments, healing, appointments, tests, and rebuilding my health. Perhaps this is where the real work begins. ~smile~
One of the things I love about Sundays is that my adult children join us for dinner most weeks. We can't all make it each week, but we enjoy the time we have together with those who can make it.
This week we had taco soup with corn chips for dinner and apple crisp with Blue Bell vanilla ice cream. I'll put the recipes below for my kids and for you!
Taco Soup
This is a variation of a recipe I printed off, way back in 2005, from the internet. I don't know where I found it originally. I'm printing it with my changes.
1 or 2 lbs of 80/20 ground beef, browned and drained (We like 2.)
28 oz can crushed tomatoes
1 can corn, undrained
1 can black beans, undrained
2 cans kidney beans, undrained
1 envelope Hidden Valley Ranch dressing mix
1 envelope dry taco seasoning (We prefer Old El Paso.)
1 small tomato sauce (optional)
Put it all in a slow cooker. Cook on low 4-6 hours.
We serve this with corn chips, shredded cheese, and sour cream.
Apple Goody / Apple Crisp
Original recipe from Evie Funke. I lived with her and her husband for a few months when I was in college.
I've recorded this with my changes.
Mix together:
5 cups apples, chopped
1 cup sugar
1 T flour
1 t cinnamon
Place in a sprayed 13 x 9 pan.
Topping:
(This is the amount I make. It is double the original recipe.)
Mix together until crumbly:
1 1/2 c rolled oats
1 1/2 c flour
1 1/2 c brown sugar
2/3 c melted butter
1/2 t baking soda
1/2 t baking powder
Bake 30-40 minutes until golden.
Be blessed!
Laura
P.S. My apron was made by my friend Sarah at Lilacs and Springtime.
She has some really nice things in her Etsy shop.
Over the Moon
Homemaker Party
