Sweet Cornbread

This recipe makes a lightly sweet and fluffy pan of cornbread that is sure to please everyone at the table.  We’ve been known to eat the leftovers for breakfast the next day, drizzled with a little honey butter!

MAKE A MIX: Follow the recipe instructions for packaging the dry ingredients in a sealable bag or container and stock your pantry shelf with several of to prepare quickly for a variety of occasions.

 

 

 

Taco Dip

Did you make the Taco Soup Mix from the other day? Here’s a bonus recipe using that dry blend. Fresh and flavorful, this easy dip recipe is great for veggies as much as it is for chips.

Try it as a spread for soft tacos or burritos for an added pop of flavor.

Here’s an idea…

MEAL TRAIL IDEA: Try it as a spread for soft tacos or burritos for an added pop of flavor. If you have left over soup, drain the liquid from the soup and use the veggies (and optional meat) to make a soft taco or burrito.

  • Spread the dip on a soft tortilla (flour or corn)
  • Add a portion of the drained soup
  • Top with avocado and/or cheddar cheese
  • Fold as a taco or a burrito

Taco Soup

I was inspired to create this favorite blend of seasonings when my family raved about a Taco Soup served at a church potluck one Sunday afternoon. After asking my friend for the recipe, I realized it was one that used so many packaged seasoning blends and canned goods that one recipe could feed an army.  I rose to the challenge and set out to dissect the ingredients for each of those seasoning packets and set out to create a recipe that made just enough soup for one family at a time. 

This is still one of the few meals my pickiest eater will always get excited about!

Here’s an idea…

MAKE IT A SOUP MIX: I like to keep several bags of single use mixes on hand to whip up a fast batch of Taco Soup on a busy day.  My ‘picky eater’ can make this on his own more easily when I have a bag he can just cut open and pour into a pot with the liquid ingredients.  I print the soup recipe and place it in the basket where I store the bagged blends so everything I (or he!) need to know is right there.     

Make a Meal Trail:

Leftovers of this soup make a great baked potato topper!  For this reason I like to make a double batch and plan a meal trail that week.  Split open the baked potato and use a slotted spoon to scoop out the reheated taco soup, getting a generous portion of the vegetables and optional meat, but very little of the broth. Top with a generous portion of shredded cheddar and some sour cream and enjoy a delicious meal with the family!

Pecan Pie Mini Muffins

This is one of my most asked for recipes. Who knew that  three simple ingredients could make something so amazing! It’s a sweet treat that keeps you coming back for more…ok, one more…and then just… one.. more!

Here’s an idea…

MAKE IT A MUFFIN MIX: Follow the recipe instructions for packaging the dry ingredients in a sealable bag or container and stock your pantry shelf with several of to prepare quickly for a variety of occasions.

  • Need to bring an item to a pot luck…these are fast, easy and will be the hit of the buffet line!
  • Is there a teacher you need to thank?  Deliver a plate of these at the start of the school day and she’ll greet you with a smile when school is out!
  • After school treat!  Kids love these.
  • Need a dessert dish? These cross the dessert / muffin barrier.  They go both ways!

MAKE IT A GIFT:  

Jar the dry ingredients and gift it with a hand written recipe card (or print the one above). 
Make it look nice by layering the dry ingredients with brown sugar on the bottom and the pecans as the final layer on top. 

Slow Cooked Pot Roast

When life is busy and you need a meal ready to eat as you walk in the door, this is your answer. Whether it’s a family meal or a dinner party, this meal is the perfect answer. 

Fill the freezer for easy options later

Prepare a larger roast than needed for this meal. A 6-quart slow cooker will hold up to a 10 pound roast, and you don’t need to use additional seasoning.  Take the leftover roast, shred it and save (freeze) it in 2-cup portions in freezer bags to use in other recipes. Shredded roast is great tossed into a vegetable soup, a favorite chili recipe or reheated with a favorite BBQ sauce and served on buns.  Our family favorite is to make French Dip Sandwiches using the left over roast and juice.

Use the search bar or the category menu in the footer to find the seasoning blend used in this recipe. Just search or click ‘Roast Seasoning Blend’.

My Favorite Roast Seasoning Blend

This blend was created when I wanted a less costly answer to making a large roast in my slow cooker.  I grew up using a store bought seasoning package, but when I made a roast large enough to satisfy my growing family, it required several packets, making it too costly for my small budget.  A bonus was that the blend I created was much more flavorful than what came from that store bought package.  I also found that by making it in bulk I could afford to use it in a variety of ways. 

It’s no longer just for roast!  We turn to this blend when cooking chicken, pork, soups and stews, or to season some vegetables, like green beans.  It also makes a great dip by just mixing it up with some sour cream. 

Here’s a Tip

This recipe is one that is best made in bulk.  It allows you to have seasoning on hand for any of the recipe variations found on the blog.  It’s easy enough to scoop out a tablespoon at a time and keeps your pantry filled with quick mealtime solutions!  *A key ingredient in this recipe is a dry soup base. Soup bases range in flavor, sodium levels, MSG content, and amount of natural ingredients. Choose the soup base that meets the tastes and needs of your family.  If you’re not sure, start by making the single use version a few times, trying different soup bases you find at your local markets.  When you find the one you like best, it’s time to make the bulk version!

Use the search bar or the category menu in the footer to find recipes using this blend. Just search or click ‘Roast Seasoning Blend’. 

 

Pumpkin Pie Cheesecake/ball

A holiday favorite, this recipe is asked for every fall. It’s simple to make ahead and refrigerate as either a pie in a graham cracker crust or as a dessert cheeseball you can serve with graham crackers or gingersnaps. 

The original recipe was created as a mix that is great for giving as a gift. That version calls for powdered pumpkin, which can be found in a web search or on Amazon.  No need to stress over finding it though! I’ve provided an alternate version using canned pumpkin as well! 

MAKE IT A GIFT


Jar the dry ingredients and gift it with a hand written recipe card (or print the one above). 
Make it a special hostess gift and deliver it in a basket or bag with the additional ingredients required.