Taco Soup

Taco Soup

2 lbs hamburger meat

1 medium chopped onion (can use dehydrated onions)

2 cans kidney beans

2 cans black beans or pinto beans, rinsed and drained

2 cans whole kernel corn

2 large cans stewed diced tomatoes (can use Mexican style)

2 small cans tomato sauce or 1 large

1 package taco seasoning mix (optional)

1 can black olives, sliced or quartered

Brown hamburger and onion in large soup pot or crock pot

    

Add all the other ingredients, do not drain the vegetables

     

Simmer for an hour or two

Serve over Fritos corn chip or crushed tortilla chips

with shredded cheese, sour cream and salsa on the side

Recipe freezes well

Mom's Zucchini Bread

adapted from allrecipes.com
~
Ingredients

• 3 cups all-purpose flour (you can do 1/2 whole wheat)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1/2 cup butter 
• 1/2 cup of light olive oil or vegetable oil
• 1 cup white sugar
• 1 1/4 cups of brown sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini (do not drain)
• 1 cup chopped walnuts (optional)

Directions

1. Grease and flour 4 - 5 x 3 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, butter, vanilla, and sugars together in a large bowl. Add mixed ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 mins,or until tester inserted in the center comes out clean. Cool in pan on rack for 10 minutes. Remove bread from pan, and completely cool.

Dangers of Food Additives and Preservatives

About Additives and Preservatives 

The period of time post World War II marked an era of change for the food industry. During this time, manufacturers began to investigate and employ all sorts of chemical substances into food products in order to increase shelf life, flavor and consistency. However, limited studies were performed during this time regarding the actual safety of these additives. Naturally, the bulk of these chemicals underwent laboratory testing, typically on animals, and if they passed a certain amount of surveillance, they were deemed fit for consumption. Some of these chemicals were deemed appropriate for human consumption but only in specified amounts.

The trouble with such tests at the time was that they were not conclusive regarding long term safety of certain substances. Some additives are not always excreted by the body and, instead, are stored in small amounts which over time can cause toxicity within the human system. Sometimes, as decades would pass and more information became available about the long term effects of certain preservatives and additives, some of these substances lost their stamp of approval and were banned from the food industry.

The Dangers of Food Additives and Preservatives

The additives and preservatives in commercial foods today have typically received the Food and Drug Administration's approval. However, consumers are catching on to the inconsistencies of the FDA's surveillance. It is not an uncommon occurence whereby the FDA will approve a substance that will later become is removed due to the outcry of medical professionals. The FDA will also approve substances said to be safe, but only in very small amounts. This means that studies exist which indicate larger amounts of the substance in question are not safe. Moreover, there is little done to control the consumption of these foods within the human population. The average American who lives on a processed and fast food diet may be consuming undetermined amounts of a chemical substance that simply hasn't been tested proficiently at certain levels for long periods of time.

The rise in cancer since the 1940s has been used as an indicator for many alternative health professionals to deem the condition of most processed commercial food to be adulterated, unnatural and unsafe. So, what exactly are the dangers of food additives and preservatives? Again, this question lies in an ambiguous field. Certain preservatives such as BHT are very prominent in packaged foods as they are an excellent preservative agent for fats. BHT is an antioxidant and many consumers will hear the word "antioxidant" and feel this chemical must be a good thing. However, scientific studies have yielded information regarding BHT's negative effects on human behavior and health. These studies are not fully conclusive because some individuals metabolize the agent differently than others.

The Gray Zone

There are many naturally derived preservatives and additives that still have a negative effect on human health. Oftentimes it is difficult to truly test these agents in a realistic medium because, as mentioned previously, various individuals metabolize these substances differently than others in their test group. Some chemicals are outright toxic, while others fall into a gray area where only a small percentage of consumers experience detrimental effects.

The safest approach regarding additives and preservatives is to avoid them in favor of whole foods and a healthy diet that steers away from processed food products. The live active enzymes found in raw plant based foods not only avoid the additives issue, but they promote a healthy body as well. Unfortunately, if you aren't buying organic, you may find yourself dealing with issues like pesticides, hormones, and antibiotics in your produce, meat and dairy foods. It is very difficult for the average consumer to fight the additives craze that currently affects a gigantic portion of the food industry.

Researching any suspicious ingredients on nutritional labels is the second line of defense. The Internet contains a wealth of information regarding additives such as caramel color, maltodextrin, and modified food starch. Some ingredients can secretly harbor substances like MSG and gluten which can be highly problematic for sensitive individuals. Diligence and knowledge are the most effective weapons of a wary consumer.

post from LoveToKnow

Valentine's Day Chocolate Raspberry Cheesecake

Valentine's Day used to mean long, romantic dinners at nice restaurants with wine, dessert, and flowers. Now, though, at least for those of us with kids, the idea of getting a sitter in the middle of the week just to sit in an overpriced restaurant is absolutely not worth the trouble.

What a lot of us do, then, is the at-home Valentine's dinner. Dim the lights, light some candles, break out the nice china and glassware, and make your favorite dinner -- complete with Chocolate Raspberry Truffle Cheesecake for dessert. Lo and behold, you've got a very nice Valentine's Day for a lot cheaper than you would if you'd gone out.

Chocolate Raspberry Truffle Cheesecake (adapted from Cooks.com)

Crust:
•1 1/2 cups crushed Oreos, about 18
•2 tbsp. butter, melted

Truffle mixture:
•1 pkg. (6 oz.) semi-sweet chocolate chips
•1 pkg. (8 oz.) cream cheese, softened
•1/3 cup seedless raspberry preserve

Filling:
•3 pkg. (8 oz. each) cream cheese, softened
•1 cup sour cream
•1 1/4 cups sugar
•3 eggs
•1 tsp. vanilla

Glaze:

•2/3 cup semi-sweet chocolate chips
•3 tbsp. whipping cream

1. Heat oven to 325 degrees.

2. For crust: Combine cookie crumbs and butter. Press mixture firmly over bottom of a 9-inch springform pan.

3. For truffle mixture, melt chocolate chips in small saucepan over very low heat, stirring until smooth (you can also do this carefully in the microwave). Remove from heat after chocolate melts. Beat one 8 oz. package cream cheese in small bowl until fluffy. Gradually beat in raspberry preserves and melted chocolate; set aside.

4. For filling, beat three 8 oz. packages cream cheese in large mixer bowl until fluffy; beat in sour cream and sugar. Add eggs and vanilla; mix well. Pour into prepared pan. Drop truffle mixture by spoonfuls over top of filling, being careful not to swirl mixture. Bake until set, 75 to 90 minutes. Cool completely on wire rack.

5. For glaze, melt chocolate chips with cream over very low heat; stir until smooth. Spread over top of cheesecake; let some drizzle over side. Refrigerate until thoroughly chilled, several hours or overnight.

6. If desired, just before serving, garnish with dollops of whipped cream and fresh raspberries.

A Better Name?? Please!!

Better-Than-Sex-Cake 

Really?? Can't we find a better name for this cake?

From the Bakow Babble blog -

The friend who made this cake, made a "from scratch" German Chocolate cake (but I am sure you could use a boxed one if you want) in a 9x13 pan.

Then added these after the cake cooled:

Poked holes in the cake (not quite touching the bottom - otherwise you get a gooey mess) with a chopstick and poured a whole jar of hot fudge (slightly warmed so it was not so thick) over the entire cake.

When you can see the holes again. Pour a whole jar of caramel topping over the entire cake (save just a little for the top).

Pour a can of sweetened condensed milk over the entire cake after the caramel.

Crush 3 Heath candy bars, and sprinkle over entire cake.

"Frost" the cake with a thick layer of Cool Whip and drizzle with caramel.

Crush 3 more Heath candy bars over the top of the cake.

Put in the refrigerator and then try to keep your hands off of it!

Hot Fudge Sauce Recipe

A quick and easy chocolate hot fudge sauce recipe from my Mom.

Cook Time: 10 minutes

Ingredients:

         1 3/4 cups granulated sugar

         1/2 cup brown sugar, packed

         3/4 cup cocoa

         1/4 cup all-purpose flour

         1/2 teaspoon salt

         1 can (14 ounces) evaporated milk

         1 cup water

         2 tablespoons butter

         2 teaspoons vanilla

Preparation:

Combine sugar, cocoa, flour, and salt in saucepan. Add milk, water, and butter. Cook over medium heat, stirring constantly, until boiling. Cook 5 minutes longer. Remove hot fudge sauce from heat, cool, and then stir in vanilla.

The BEST Popcorn Balls Ever!!

Chewy Popcorn Balls

2 cubes of butter (use real butter)
1 cup of sugar
¾ cup of light corn syrup (Karo)
1-cup real heavy whipping cream

Air Pop about 5 qts of popcorn
Remove any kernels and set aside

In medium saucepan, melt butter, add sugar and corn syrup. Stir until mixed well; add whipping cream.

Bring to a boil and cook over medium heat to a soft ball stage. (Be careful not to scorch)

Pour over popped corn and form into balls

(Tip: Wear rubber gloves and rub with butter)

These are so GOOD!!!!!

{Roasted Pumpkin Seeds Recipe}

Rinse the pumpkin seeds under cold water removing all strings and pulp.Place the pumpkin seeds in a bowl in a brine mixture. For each cup of seeds, add two cups of water and 2 tablespoons of salt..  mix well, then let it sit overnight.  (this step is optional)

Rinse and drain the seeds.

Place on a sprayed cookie sheet and drizzle just to coat with olive oil and sprinkle with sea salt, then place in a 325 degree oven for 25-45 minutes stirring every 10 minutes. 

*cooking time can vary based on the size of your seeds and amount.  Be sure to watch carefully as they can burn quick.

Remove from oven and place in an airtight container.

Here are a few optional seasonings to add before cooking for other flavors.

• garlic powder or garlic salt
• seasoning salt
• black pepper
• salt free seasoning blend, such as Mrs. Dash brand
• cayenne pepper
• seasoning salt
• Cajun seasoning blend
• chili powder
• Mexican style chili lime seasoning
• Italian seasoning or other herbs
• grated hard cheese such as Parmesan
• curry powder
• paprika

Caramel Apples!!

Easy Caramel Apples

Every fall I look forward to making caramel apples. What great memories I have buying a caramel or candied apple at the Fresno Fair every year. It's funny growing up in California where so many things grow, I had never seen an apple growing on the tree until I was married with two kids. I was in Ohio where Donny's parents had an apple tree growing in their back yard. I guess it is like when people see oranges or lemons on the tree for the first time, when you grow up with it you don't realize how cool it is.

 

So Yummy!!

5 Granny Smith apples - washed, well dried . We used Golden Delicious apples: golden skin, firm, sweet, the Granny Smith are a little to tart for us. Choose smaller apples - they'll be easier to make, easier to eat, and will give you a better caramel to apple ratio! Yummy
5 wooden sticks 
1 (11 ounce) package individually wrapped caramels, unwrapped (the kids love unwrapping them)
2 tablespoons water

With a family our size we have to double and even triple this amount

Directions:

Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.

Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.

Kraft vs Brach's

Our experience: The Kraft caramels were creamy, light in color and stayed on the apples. The Brach's caramels were creamy but created air bubbles (so they didn't look as nice), the color a little darker but the caramel did not stay on the apples. So the outcome, we will use Kraft for now on.

Tricks and Advice

You can use a combination of different colored apples: red, green and yellow.

Choose uniform-sized apples--small apples work best.

Before dipping apples in caramel, set them on an even surface and cut half-inch slices in the top of each apple to ensure that the sticks poke straight up.

Dip apples in one quick motion; let excess caramel drip off. Holding apple upright, press toppings into caramel to hold them in place.

Use latex/vinyl gloves (available at drugstores) when pressing on toppings.

Use a pastry bag with a small tip and melted chocolate to make polka dots.

Set dipped apples on wax squares or parchment paper.

And remember: caramel apples are always best eaten the same day they are made!


Ingredients to Make Your Own Caramel

Recipe without Corn Syrup
Makes enough caramel to coat 6-8 apples.

Brown sugar (1 and 1/2 cups)
Butter (1 and 1/2 tbsp)
Milk, cream or water (6 tbsp)
Vanilla extract (1/2 teaspoon)

Recipe with Corn Syrup
Makes enough caramel to coat 6-8 apples.

Brown sugar (1 cup)
You can use regular sugar, but brown sugar gives a deeper caramel flavor.
Corn syrup (1/2 cup)
Use either light or dark corn syrup. Dark corn syrup has a stronger flavor.
Milk (1/2 cup)
Cream (1/4 cup)
Condensed milk (1/2 cup)
Butter (2 tbsp.)
Vanilla extract (1 teaspoon)

More Ways to Make Caramel Apples

If you want to give your caramel apples an extra kick, here are a few ideas:

Flavored Caramel

Flavor your caramel for an interesting twist on your caramel apple.
Vanilla extract goes perfectly with caramel; double your vanilla for more vanilla taste.
Add maple extract for a fall-like flavor.
Add peanut butter.

If you're melting caramel candies, melt chocolate caramels instead of regular ones!

Caramel Apple Variations

Re-create a popular flavor combination:

Turtle Caramel Apples: Add pecans and chocolate on top.

Rocky Road Caramel Apples: Marshmallows, chocolate, and pecans.

Peanut Butter Crunch Apples: Peanut butter cookies and chocolate drizzles

S'Mores Apples: Marshmallows, chocolate, and graham crackers.

Seattle Caramel Apples: Trail mix and chocolate chips.

Cherry Almond Caramel Apples: Almonds, cherries, and chocolate.

Sweet and Salty Caramel Apples: Chocolate and sea salt.

Oreo Caramel Apples: Crushed Oreo cookies and white chocolate

Chocolate Caramel Apples

You can always dip your apples in a second layer of milk or dark chocolate. If you're not a fan of chocolate, use white chocolate for your coating instead. Then, if you wish, add a third layer of crushed nuts or candies.

Check it out - There are 139 recipes to do with caramels on the Kraft website

Coupon Madness!!

Some how I lost the original post - I am so sad it was a great post with lots of info. So I am going to just post the pictures and totals :-(

My latest shopping trip to Smith's

Total savings (71%) $201.45

Show Your True Colors

With the new trend in parties and receptions, the grand candy buffets and treat tables full of darling cupcakes. What a sight to behold, I love them but the problem I have is the amount of artificial colors involved.

I am so happy that there has been a new awareness. We are paying closer attention to what we are eating and products we are using. For so long we went along without regard to what we were putting in our bodies and the bodies of our children.

inspiration board by The Party Dress
Check out her great blog!

The FDA has estimated that between 47,000 and 94,000 Americans are sensitive to food dye Yellow No. 5, one of the most commonly used dyes for one. It can cause asthma, hives, headache, and is linked to behavioral changes. In a double-blind study reported in the Journal of Pediatrics, the study clearly demonstrated a relation between ingestion of Yellow No. 5 and behavioral changes in children who are allergic to it.

Recent studies have linked artificial food colorings to cancer and brain tumors as well as links to hyperactivity ADD, ADHD, and other disruptive behaviors in children. Artificial colors are made up of tar derivatives, long chain hydrocarbons, and other petrochemicals and are of no use to your body.

In effort to safeguard our children the FDA is now requiring a warning label on foods with artificial dyes or colors and is considering, under the advisory of advocacy groups, banning the sale of the following commonly used colors: Yellow #5 and #6, Red #40 and #3, Blue #1 and #2, and Green #3, and Orange B

What's the solution? Nature's Solution Nature's Flavors was the first company to come up with a full array of Natural & Organic Colors and Flavors and has always been committed to bringing our customers the best possible products. These colors are made using only all natural and organic plant extracts which have been shown to be high in bioflavonoids, polyphenols, and antioxidants all of which are active, beneficial, additives to you and your children's daily diet.

Nature's Flavors

100% all Natural Food Colors

Nature's Flavors Food Color is a Liquid Food Coloring made from all Natural Ingredients. It is Vegan Friendly, Kosher Certified, and Gluten Free. Our Blue Food Color is the natural alternative to artificial food dyes, and is packed full of powerful anti-oxidants and has anti-inflammatory properties. This natural food coloring is also heat and freeze stable.

Applications

These colors work well in ice cream mixes, baking, beverages, sauces, snow cones, candy formulas, frostings, coloring milk, cottage cheese, or yogurt.

Shop Online : Nature's Flavors Home - Best Flavors Natural Food Coloring

                                        Seelecttea.com

India Tree Food Coloring Natural Decorating Colors

India Tree Food Coloring Natural Decorating Colors are made from highly concentrated vegetable colorants and contain absolutely no synthetic dyes or corn syrup. Just 3 simple colors – red, yellow, and blue - can be combined to produce icings in soft beautiful pastels and the rich jewel tones found only in nature, naturally! The full spectrum of colors you can create from India Tree natural food colors includes periwinkle, lavender, orange, violet, terra cotta, and green, in a lush, delicious, and natural variety of shades. Set of 3: red, yellow, and blue. 75 oz each, for a total of 2.25 oz of color in the set.

Ingredients: BLUE: glycerin, deionized water, red cabbage. RED: beet juice, citric acid. YELLOW: glycerin, deionized water, turmeric, sodium hydroxide.

India Tree Nature's Colors Decorating Sugar

India Tree Nature's Colors Decorating Sugar is subtly delicious. Made from FDA and EU approved vegetable colorants, with absolutely no artificial ingredients, Nature's Colors Decorating Sugar from India Tree are an exciting alternative to sugars made with artificial dyes. Contains sugar crystals, natural vegetable coloring and food grade carnauba wax. 3.3-ounce.

India Tree Nature's Colors  Nonpareils, 3 oz

India Tree Nature's Colors Lavender Nonpareils Party Decoratifs add a playful note to cookies, cupcakes, and ice cream. India Tree Nature's Colors Party Decoratifs come in festive colors created with all natural vegetable colorants approved by the EU and the FDA. 3-ounce jar.

Nature's Colors

• Frost White Decorating Sugar 3.3 oz.

• Raspberry Red Decorating Sugar 3.3 oz.

• Spring Green Decorating Sugar 3.3 oz.

• Sunflower Yellow Decorating Sugar 3.3 oz.

• Strawberry Pink Decorating Sugar 3.3 oz.

• Periwinkle Blue Decorating Sugar 3.3 oz.

• Marigold Orange Decorating Sugar 3.3 oz.

• Decorating Dye Set 2.25 oz.

• String of Pearls Party Decoratifs 3.5 oz.

• Snowflakes Party Decoratifs 1.7 oz.

• Pink Nonpareils Party Decoratifs 3 oz.

• Yellow Nonpareils Party Decoratifs 3 oz.

• Lavender Nonpareils Party Decoratifs 3 oz.

• White Nonpareils Party Decoratifs 3 oz.

• Peppermint Crunch Party Decoratifs 2.3 oz.

• Butterscotch Crunch Party Decoratifs 2.4 oz.

Shop Online: You can shop for India Tree products online at the following web sites. Please note that the sites might not offer the full line of India Tree products.

Amazon.com
ChefTools.com

Natural Food Coloring by Chefmaster

 

This all natural  food coloring by chefmaster is really an all natural food coloring that you can use to color your cake icing with or anything else you need an all natural food coloring for. Each order is 1 oz

Chefmaster Natural Coloring



Chefmaster is an internationally known maker of decorating food colors has a line of natural coloring for food. While you may think it can only be used for icings, it can easily be use for any kind of food coloring.

Some Available Colors:

Green

Blue

Brown

Pink

Purple

Yellow

Orange

You can shop for these online at Bakers Nook

                                                 Amazon.com

What Are They Made Of?

All natural food colorings are made from natural products that are safe to ingest. In the past, this was done by adding herbs, vegetables, and fruit to foods to change their color. For example, grated carrot was added to cream when it was being churned to give the butter a golden flavor. Making your own dyes can be a hit or miss operation. It is hard to know when you have an intense enough dye to give good color.

Commercial, natural dyes are not always organic. If you want the food coloring to be all natural as well as organic, be sure that both of these things are stated on the label or box. Read the ingredient list carefully, especially if someone in your family has allergies. Chamomile can set off an allergic reaction in people that have pollen allergies or are allergic to grass. If you are unsure call or email the company to get the answers you need.


Some of the colors available and what they are made from are:

Blue – often made from blueberry skins or red cabbage
Green - usually made from vegetable extracts, like spinach
Orange - made from a pulp which surrounds the annatto seed
Purple - made from a purple colored carrot
Brown - made from caramelized or burnt sugar, but may add flavor to some products
Red - often made of hibiscus
Yellow – made form turmeric
Blue – sometimes made from red cabbage

Pink – often made from beet

All Natural Food Coloring - LoveToKnow Organic

Hulling Strawberries With A Straw - Great Idea!

Let me tell you, I have found so many smart and talented women out there in the blogosphere. Here is a great example!!

This post is from Amy @
 New Nostalgia 

"My quest to recapture the simplicity of yesterday and apply it to today."

My girls and I spent the afternoon at a strawberry patch, picking strawberries with good friends of ours (Hi Carm!)  It was so much fun! We came home with almost 40 lbs of strawberries. I plan on making freezer jam, strawberry pancake syrup, smoothies, popsicles, and strawberry bread.
`

We started the big job of washing and hulling the strawberries right when we got home.  I plan on mashing them up, then putting them in jars to freeze, thanks to this post I read. (she talks about why she likes to mash them instead of freezing them whole).

I am so happy that I learned this secret to easy hulling from my step mom.  All you have to do is poke em' with a straw!  You start at the bottom of the strawberry, push the straw up, and the stem and white bit just pop right up!  My girls think it is quite fun, & my middle girl wanted to just keep going, even after hulling 10 lbs with me.  I said "Wow, honey, you are quite the hard worker"  She said "yup, as long as I have gum in my mouth" ???  I guess blowing bubbles while hulling strawberries is her thing.

Have any other ideas of how I can use up these berries?  I would love more ideas and recipes if you've got 'em!
`

This post is linked to:
Tip Me Tuesdays @ The Tip Junkie