Slow Cooker Taco Soup (allrecipes.com)

Erin Callahan:

1 pound ground beef
1 onion, chopped
1 (16 oz.) can black beans, with liquid
1 (15 oz) can kidney beans , with liquid
1 (15 oz.)can whole kernel corn, with liquid
1 (8oz) can tomato sauce
2 cups water
2 (14.5 oz.)cans peeled and diced tomatoes
1 (4 oz)can diced green chili peppers
1 (1.25 oz) package taco seasoning mix.

In a medium skillet cook the ground beef until browned over medium heat. Drain and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes green chili peppers and taco seasoning mix in a slow cooker. Mix to blend and cook on low setting for 8 hours.

Goop

Tami Hughes:

4-6 chicken breasts
ag of thin spaghetti noodles
large can of chicken broth
sliced carrots
sliced celery
chopped onion
Large Velveeta Cheese (cut in chunks)

Boil chicken. Take out chicken and let cool down. Cut in chunks or shred. Use chicken water to boil carrots, celery, onion and noodles....If more liquid is needed add broth. When noodles are ready add chicken and Velveeta cheese. Stir until melted. ENJOY!

Anderson's Pea Soup

Christie Pethel:

2 quarts water
2 cups green split peas
1 branch celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 tsp. ground thyme
1 pinch cayenne
1 bay leaf
salt & pepper to taste

Boil hard 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point.

Nan's Chili

- Christie Pethel

1 28 ounce can diced tomatoes.
1 16 ounce can rinsed kidney or black beans
1 large green (or red) bell pepper.
1 lb. ground beef
1 finely chopped onion
1 Tbsp. chili powder to taste
2 whole bay leaves

Cook ground beef with onions and drain well. Blot with paper towel and remove any excess grease. In large crock pot combine cooked ground beef with the remaining ingredients and simmer for 3-4 hours. (It can be ready once everything is hot, but the longer it simmers, it brings out more flavors.)

Butternut and Apple Soup

Amy Badger:

1 cup chopped onion
2 celery ribs, chopped (optional)
2 Tbsp. butter
2 cans (14-1/2 ounces each) reduced sodium chicken broth
OR 4 cups water and 4 tsp. chicken bullion
1 tsp. sugar
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1 butternut squash (2 1/2 pounds, peeled and cubed
3 medium apples, peeled and cubed
1 and 1/2 cups 1% milk

In large saucepan coated with nonstick cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric, and cinnamon. Add the squash and apples. Bring to a boil. Reduce heat; cover and simmer for 15 - 20 minutes or until vegetables are tender. Remove from heat, cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk: heat through (do not boil).

NOTE: You can swirl the milk into the soup decoratively on the top of each bowl before serving instead of adding it all at once for a pretty presentation.

Strawberry Spice Soup

-Amy Carpenter

2 16 ounce containers fresh strawberries,washed and stems/leaves removed
2 cups vanilla yogurt
1/2 cup orange juice
1/3 cup sugar
1/2 cup water
Ground cardamon, or ginger and nutmeg, to taste

Combine all ingredients and puree in a blender. Chill for at least 2 hours and serve. (Frozen strawberries and ice can be substituted to make a smoothie. Also, adjust the sugar, depending on how sweet the strawberries are)

Jello Pudding Pops

Amy Carpenter:

2 cups cold milk
1 package (4 serving size) Jello instant Pudding and Pie Mix.
6 (5 ounce) paper cups
6 Popsicle sticks

Beat pudding mix and milk together, at least two minutes. insert Popsicle stick in center of each cup. Freeze 5 hours, or overnight. To remove pop from cup, place bottom of cup in warm water for 15 seconds. Press firmly on bottom of cup and push pop out. Don't pull on the Popsicle stick. Or, you can peel off the paper cup.

Spicy Bean Cake

-Bonnie Aamodt

1/4 cup butter or margarine
1 cup sugar
2 eggs
2 cups mashed, cooked pinto beans
1 cup flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. cloves
2 cups diced apples
3/4 cup raisins
3/4 cup chopped nuts
1/2 tsp. vanilla

Cream butter or margarine and sugar. Add eggs, one at a time, beating well after each addition. Blend in beans. Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, nuts, raisins, and vanilla. Pour into a buttered 9 X 13 inch pan. Bake in 375 degree oven 45 to 50 minutes until cake tests done.

Cream Cheese Frosting
3 ounces cream cheese
1 Tbsp. soft butter
1 1/2 cups powered sugar
1/4 cup raisins, chopped
1/2 tsp. vanilla

Cream cheese and butter. Blend in powered sugar, raisins and vanilla. Use to frost Spicy Bean Cake

Eggless Nog

Bonnie Aamodt:

11 cups Milk
2 small pg vanilla pudding, instant (if using sugar free add 1/3 cup Splenda)
1/2 to 3/4 tsp. nutmeg
2 tsp. vanilla