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Tuesday, April 17, 2012

Taco Soup


This is one of my mother-in-law's signature dishes and it is so satisfying.  The first time I had some, I knew I needed the recipe.  It's also one of the first recipe cards I ever made, and look how horrible it used to be:

Do not print this card--scroll down for new and improved recipe card.

The best thing about this taco soup is that you can have it in the crockpot in ten minutes.  It's fast and easy and the envelope of Ranch makes it so zesty.  Just be sure you buy a packet of Ranch DRESSING and not Ranch DIP.  I have made that mistake more than once, and believe me, they are not the same thing.


The recipe also makes a lot.  It feeds our family of six easily, and I freeze whatever is left (usually half) for a night when I don't feel like cooking.


My husband likes to crumble corn chips in his taco soup, but I prefer to dip my chips.  Our kids each have their own style, too.


Friday, April 6, 2012

Cinnamon Ripple Muffins

These are my all-time favorite muffins and my all-time most-requested muffin recipe.  When my siblings come to visit, this is what they hope I am making for breakfast.


I love muffins because they are delicious, can be served as part or all of breakfast, make your house smell amazing, and are already in perfect portion sizes. They freeze beautifully, too, so I like to make big batches, freeze a dozen, and then have one or two thawed muffins in the morning with my oatmeal. Mmmmm.
The top crackles so beautifully
Bonus: this muffin also comes perfectly out of it's wrapper without
leaving parts of itself stuck behind.  The inside is cinna-yummy!
These particular muffins are extra good to dip in your Cream O' Wheat.  If you don't like CO'W, then you may suffer from the same affliction my husband does: complete lack of appreciation for wholesome goodness in the morning.  But, his affliction notwithstanding, these are his favorite muffins, too.



Wednesday, April 4, 2012

Buttermilk Waffles

This has been my number one waffle recipe for about six years now.  It makes quite a bit of batter (enough for about 30 square waffles, I'd say), so I like to cook the last few batches until they're barely golden brown, then freeze them and use 'em later for a rushed morning when my kids can pop them in the toaster.  They are ten times more delicious and twenty times more healthy than Eggos.




Also, since I discovered kefir, I never use buttermilk or have to mix milk with vinegar (Click here for my What is Kefir? post).  They make the waffles so moist and yummy!


Tuesday, April 3, 2012

Pumpkin Bread

This is one of my favorite breads to make as a "gift."  I like to take mini loaves of this pumpkin bread when I go visiting teaching, to bake sales, or to add to a Christmas goody platter.  Plus, it makes your house smell like heaven when it's in the oven.

Bex Tip: I buy lots of small baskets at Deseret Industries (best local thrift store ever), clean them, then use them to take baked goods to people, lining each with a square of gingham fabric.  I tell them the basket is part of the gift: it's pretty, inexpensive, and no one has to worry about returning a plate or dish.