Jul 012016
 

Spicy, meaty and easy!

We don’t usually eat soup when it’s warm outside, but this soup we eat year round. To cool it down and make it seem less like soup during the summer we add sour cream, avocado slices and sliced green onions.

This also makes a fantastic camping soup because you can use all canned foods, which frees up room in the cooler. Some of the garnishes have to remain cold, but you can pick and choose which garnishes to take or leave them out completely.

Taco Soup
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Ingredients
  1. 1 1/2 cups cooked black beans, drained and rinsed (or 1 can 15 ounces black beans, drained and rinsed)
  2. 1 1/2 cups cooked pinto beans, drained and rinsed (or 1 can 15 ounces pinto beans, drained and rinsed)
  3. 2 medium tomatoes, diced (or 1 can 14.5 ounces diced or petite diced tomatoes, drained)
  4. 1 bag 12 ounces frozen sweet corn (or 1 can 15.25 ounce sweet corn, drained)
  5. 1 pound shredded cooked chicken, BBQ, rotisserie, pan fried or however you like it (or 1 can 12.5 ounce chicken breast, drained)
  6. 1 can 10.75 ounces cream of onion soup
  7. 1 can 10 ounces red enchilada sauce (or 1 can 10 ounces green enchilada sauce)
  8. 2 cups chicken broth (or 1 can 14 ounces chicken broth)
  9. 1/2 taco seasoning recipe (or 1 packet taco seasoning)
Instructions
  1. Stove Top and Camping Directions:
  2. Add all ingredients to a large pot.
  3. Heat until warm (about 20 minutes). Stir occasionally.
  4. Serve with your choice of garnishes.
  5. Slow Cooker Directions:
  6. Mix all ingredients except beans in crock pot.
  7. Cook on low for 3 hours, add beans, stir and cook for another hour.
  8. Serve with your choice of garnishes.
Notes
  1. Garnish suggestions: tortilla chips, shredded cheddar, shredded monterey jack, green onions, red onions, avocado slices, fresh chopped cilantro, ancho or poblano peppers, warmed tortillas, guacamole or whatever you like with your Mexican food.
  2. Love rice? Add a cup of cooked rice before serving for something a little different.
  3. Love pasta? Try frying some Pastina in butter, boil until al dente and add to soup before serving.
  4. Replace chicken with cooked hamburger or shredded cooked steak to make Beef Taco Soup.
Kryson's Kreations http://krysonskreations.com/
Taco Soup

Aug 072015
 

I’m not sure where July went. I blinked and it was August already! So, it’s catch up time again. I’ll start with a recipe I promised my daughter I would post…

I started making my own taco seasoning when I would run out of the packets of seasoning, but I never found the exact right mixture to continue making my own until now. I started playing with a base recipe and found an ingredient mixture that everyone seemed to like better than the packets. It’s easy to modify to fit your likes, so give it a try and let me know how you changed it.

Fast, easy and worth it!

Taco Seasoning
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Ingredients
  1. 2 Tablespoons chili powder
  2. 1 teaspoon garlic powder
  3. 1 teaspoon onion powder
  4. 1/2 teaspoon crushed red pepper flakes or cayenne pepper
  5. 1/2 teaspoon dried cilantro
  6. 1 teaspoon paprika
  7. 3 1/2 teaspoons ground cumin
  8. 1 teaspoon salt
  9. 1 1/2 teaspoons black pepper
  10. 2 1/2 teaspoons corn starch, masa flour, clearjel, or flour
Instructions
  1. Mix all ingredients and store in airtight container.
Notes
  1. Enough spice for 2 pounds of meat.
  2. Drain meat, add spices and 1 cup of water. Heat until thickened.
  3. You can add more or less water depending on how thick or thin you like it.
  4. Too hot? Try using less crushed red pepper flakes or cayenne pepper. Not hot enough? Add more!
Kryson's Kreations http://krysonskreations.com/

Dec 132011
 
3 Tablespoons unsweetened cocoa powder 3 Tablespoons sugar or Splenda equal
3 1/2 inches stick cinnamon 2/3 cup water
3 cups milk or skim milk 1/4 teaspoon vanilla

Combine cocoa, sugar, stick cinnamon, and water. Bring to a boil stirring constantly. Boil 1 minute longer. Stir in milk. Cook til heated through. Do not boil. Add vanilla and remove stick cinnamon. Beat with rotary beater.

Makes 4 servings

Sep 242011
 
1 cup butter 2 cups all-purpose flour
1/2 cup sugar 1 cup chopped almonds
2 teaspoons vanilla extract 1/2 cup powdered sugar
2 teaspoons water
  1. Cream butter and sugar. Stir in vanilla and water. Add flour and almonds. Mix until blended. Cover and chill for 3 hours.
  2. Preheat oven 325 degrees.
  3. Shape dough into balls or crescents.  Place on ungreased cookie sheet.  Bake for 15-20 minutes.  Remove from sheet and cool on wire racks.
  4. When cookies are cool, roll in powdered sugar.
May 262011
 
whole chicken celery
onion salt
1 can tomatoes, cut up 1 can corn
2-3 T. chili powder avocado (optional)
lime or lime juice Monterey Jack cheese, grated
tortilla chips
  1. Cook chicken in water to cover with celery, onion and salt; until tender. Strain broth, cut up chicken. Set chicken aside.
  2. With broth in pot, add tomatoes, corn and chili powder to taste; let simmer. Add chicken.
  3. Peel avocado, then cut up. Squeeze lime juice over avocado.

To serve: In individual bowls, place a couple of pieces of avocado with lime juice, add broken tortilla chips, and grated Monterey Jack cheese. Pour soup over and top with cheese and chips. The amounts of everything can be varied…it doesn’t have to be exact. Also, the lime juice makes a difference so do not leave out.

Yields 6 to 8 servings.

May 252011
 

This recipe was originally three different recipes that I spliced together. Two were from the Betty Crocker website. Don’t remember where the third was from.

This is a fairly sweet dessert and pretty easy to make. I don’t know that I’d make it to take somewhere it would be sitting out for a long time with all the milk it has in it though.

Enjoy!

Tres Leches Cake
Serves 20
Three milk cake
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Total Time
1 hr 45 min
Total Time
1 hr 45 min
Ingredients
  1. 1 box Betty Crocker® SuperMoist® yellow cake mix (I used white)
  2. 1 1/4 cups water
  3. 1 tablespoon vegetable oil
  4. 2 teaspoons vanilla
  5. 4 eggs
  6. 1 can (14 oz) sweetened condensed milk (not evaporated)
  7. 1 cup whole milk or evaporated milk
  8. 1 cup whipping (heavy) cream

  9. Topping

  10. 1 cup whipping (heavy) cream
  11. 2 tablespoons rum or 1 teaspoon rum extract
  12. 1/2 teaspoon vanilla
  13. 1 cup flaked coconut, toasted (optional)
  14. 1/2 cup chopped pecans, toasted (optional)
  15. 10 Maraschino cherries, halved (optional)
Instructions
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13×9-inch pan.
  2. In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
  4. In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.
  5. In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans and/or place cherries equal distance on top of frost. Store covered in refrigerator.
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

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