| (Hannah, Noah and Neriah’s favorite!) | |||||
|
|||||
| Brown beef in large soup pot (drain if necessary), add canned beans including liquid, add drained can of corn, Rotel, Ranch packet and taco seasoning packet. Stir well and simmer on low for about 10 minutes for flavors to blend. Serve with shredded cheese and tortilla chips. | |||||
Taco Soup
Christmas in Oklahoma
We went to Hannah’s house to celebrate Christmas and Noah’s 3rd Birthday. I took lots of pictures and I’m just going to let you see all of them by clicking on the image.
Delrene’s Pumpkin Bars (Bread)
Hannah made these for Thanksgiving 2008 and took it to Leon’s and the Carter family get-togethers and it was a big hit! She made one batch and it was the perfect amount for her 6 mini-bundt stoneware pan. Noah and Neriah liked it too. (Hannah has a picture of it that I will try to post at a later date).
Pumpkin Bars (Bread)
4 eggs
1 2/3 sugar
1 c oil
2 cups pumpkin
2 c flour
2 t baking powder
2 t cinnamon
1 t salt
1 t soda
Beat together wet ingredients in lg bowl and dry in seperate bowl, pour wet ingredients over dry and mix til moistened. Spread in a 15 x 10 x 1 jelly roll pan OR in a mini-bundt or even a 9×13 (just cook longer) and bake at 350 for 25 minutes.
Penny’s Sausage Bread (Christmas mornin’ breakfast)
This was the traditional breakfast in our house for Christmas morning when my kids were growing up. We always served it with Coca Cola! What a treat!
Update: 12/2008-Hannah made this for her family for the first time this year and they all loved it. Noah and Neriah asked for seconds! She said it brought back so many memories for her. It’s now a hit for three generations!
2 loaves Rhoades frozen bread
1 lb Jimmy Dean regular sausage, browned and crumbled and drained
1 lb mozerella cheese
garlic salt to taste
1 stick Parkay margarine, melted
Thaw bread and then let it rise for the times on the back of the package. When it has risen, split it down the middle and open it up, it’s OK if it starts to lose it’s risen state. (or you can just roll it out flat on a floured board). Once you have split it or rolled it out, put the cooked and crumbled sausage in the middle (or spread it all over if you rolled it out), then add cheese over sausage, then pour on melted margarine, (it will run all over and that’s ok) sprinkle with garlic salt, then roll it up like a jelly roll or if you only split it open, then just close it up and seal up the split by pinching it together. Place on cookie sheet. You can brush it with egg white before baking to make it glisten, but I never do. Bake at 350 for 20 to 30 minutes until bread is done and cheese is melted. Remove, let stand for a few minutes and then slice. Yum!
Aunt Fern’s Snickerdoodle’s
Hannah loves these!
Update 12/2008-Hannah made these this year and she said they turned out great and it brought back so many memories of Aunt Fern!
½ c butter soft (Parkay for baking)
½ c Crisco
1 ½ c sugar
2 eggs
2 ¾ c flour
2 t cream of tartar
1 t soda
(1/4 t sugar and 2 t cinnamon for rolling)
Preheat 400
Cream first 4 with electric mixer, blend in flour, cream of tartar and soda that’s been sifted together. Chill overnight or 2 hours. Make teaspoon size balls, roll in sugr cinnamon mixture. Place 2 inches apart on sheet sprayed with PAM. (wipe off excess).
Bake 8-10 minutes.
