Taco Soup

I was just typing this up for a friend and thought I would throw it on here in case someone doesn't have a good taco soup recipe...everyone needs that.

Taco Soup

Brown 1/2 -1 lb hamburger ( i usually throw i about 1/4 an onion and 1/2 a green pepper)

then in a pot put:
4 cups water
1 can tomato sauce
1 can stewed tomatoes (we don't like tomatoes so I do 2 cans sauce rather than this)
1 can corn
1 can black beans
1/2 package taco seasoning
browned hamburger
1 large can kidney beans

let it all come to a boil, then simmer for 10-15 minutes. I also do this in the crock pot on low for a couple of hours. Top with cheese and chips...yummyliscious

Santa Sugar Cookies

Cute idea for Christmas time!

sugar cookies
white frosting
red sprinkles (hat)
chocolate chips (eyes)
red hots (mouth or nose???)
marshmallows (pom pom oh hat)

Oreo Cookie Bark

INGREDIENTS
1 (20 ounce) package chocolate sandwich cookies with mint creme filling
2 (18.5 ounce) packages white chocolate
4-6 candy canes crushed

DIRECTIONS
1. Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
2. In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
3. In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
4. Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
5. Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container
6. Sprinkle top with crushed candy canes (or can add with the oreos in step 3)

http://allrecipes.com/Recipe/Oreo-Cookie-Bark/Detail.aspx

Million $Dollar Carmel cookies

Everything I post is a dessert...I promise we eat "real food" too.

(Makes 4 dozen)

• 1 cup butter, softened
• 1 cup white sugar, plus 1 Tbs
• 1 cup packed light-brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1⁄2 cups flour, plus 1⁄4 cup
• 3⁄4 cup cocoa
• 1 tsp baking soda
• 2 Heath candy bars
• 1 bag Rolo chewy caramels

1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container