Old Fashioned Sugar Cookies

Old Fashioned Sugar Cookies

A favorite of our father!  Easy, and memory invoking if you're a Porter. :)

4 C flour
1 teaspoon baking soda
1 teaspoon salt
1 C shortening (remember to add 2 T water if you use Crisco instead of butter!)
1 teaspoon vanilla
2 C sugar
2 eggs
1 C canned milk (you can substitute canned coconut milk for a non dairy cookie)
1 T lemon juice
cinnamon and sugar mixed up

Mix it all up (I am a traditionalist when it comes to baking cookies so I still do the flour, baking soda and salt in a separate bowl and then add them to the mixed wet ingredients).

Drop the cookies by the spoonful onto a cooking sheet (greasing it wouldn't hurt, but isn't totally necessary).  Sprinkle them with cinnamon and sugar and bake at 350 degrees F for close to 15 minutes. Between 10 and 15.  Edges will start to firm and may slightly brown.

Makes about 4 1/2 dozen medium sized cookies.

Was looking for a semi-healthy after school snack that is also filling enough for two teen boys.  This was so easy!  I was a little nervous about just dipping the dough in hot soda water, rather than boiling, which I had always seen before.  But they turned out better than any pretzels I have tried.  It made 48 nuggets.  We sprinkled some with salt, some with garlic salt.  I dipped some of the salted ones in butter and cinnamon sugar, but didn't dip all of them in butter.  Mitch made queso for dipping also.  Everything we tried was good.   No pictures--they didn't last long enough.

http://www.thegunnysack.com/2012/08/auntie-annes-inspired-soft-pretzel.html

Candy Cane Cookies

These cookies are dry.  Eat with a glass of milk.  :)  But they're addictive.  They are OK un frosted, but much more palatable frosted.  They are something I grew up eating and for some reason I just love them!  They bring back memories of holidays.  Holidays where my Mom baked oodles of her cinnamon rolls.  I can still see them lined up on the counters in their foil sheets.  Every year.  I wanted to try these out (I still have the original 3x5 card with the typed recipe on it) to see what my family thought of them.  They agree.  They're dry.  But they're good, and addictive!

Here's the recipe.

Candy Cane Cookies

1 cup butter
2 teaspoons vanilla
1/2 cup powdered sugar
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 cup oats (I pulsed them in a food processor until they were finely ground because Joshua would see the oats and refuse to eat the cookies)
2 Tablespoons water

Beat butter and vanilla until creamy.  Add sugar gradually, beat until fluffy.  Add water.  Add flour and salt, mixing thoroughly.  Stir in oats.  Shape into canes (not as easy as it seems!)

Place on un greased cookie sheets.  Bake at 325 degrees F for about 20 minutes.  Cool and frost (just use your favorite frosting recipe).  Makes about 36 cookies.

Crock pot beef stroganoff

No pictures for this one.  Sorry.  I got this recipe from a friend of mine and it's the easiest, most delicious recipe I make in my crock pot.  Never fails.

When I see the word beef stroganoff I usually choke back my gag reflex.  I don't like the strong cream of mushroom flavor in most stroganoff.  I don't really like beef stroganoff at all, but she said this was so yummy I tried it.  It's wonderful.  Hearty.  Delicious.  Super duper easy.  So even if you're not a big stroganoff lover, I would highly encourage you to try this variation.

Crock Pot Stroganoff  serves 4-6

1 to 2 pounds beef stew chunks
1 can French Onion Soup
1 can cream of mushroom soup

Put that in your crock and cook on low 5-7 hours, stirring every couple of hours.

Serve over rice or pasta of your choice.

The meat is sooooooo tender it falls apart and melts in your mouth.

Cowboy cookies

These hail from my days working at Mark's Baked Goods and Sandwich Shop.  I made them so often while working there that when I went off to college I was able to write down the recipe from memory.  I don't sell them so I figure it's safe to share the recipe?  Linda didn't make anyone sign any non disclosure forms until after I'd already gotten married and didn't work there anymore.  You like that justification on my part?  Yes, I married an attorney.  Have to cover all my liability bases here.

Cowboy Cookies  makes about 3 to 3 1/2 doz depending on the size of your cookies

1 cup butter (room temp/softened)
1/2 cup sugar
1 1/2 cups brown sugar
1 1/2 teaspoons vanilla
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
2 cups oats (old fashioned)
1 cup coconut
1/2 bag chocolate chips

Cream together the butter and sugars.  Add eggs one at a time and then add vanilla.  In a separate bowl mix together the salt, soda, flour and oats.  Add that dry mixture to the creamy butter mixture.  Add in the coconut and the chips until just combined.

Spoon large portions of the dough onto un greased cookie sheets.  I managed 12 cookies per sheet at the size I made them.  Remember, these are cowboy cookies, not bite size cookies!  :)

Bake at 350 for about 15 minutes.  The key is to not over cook them.  Bake until just golden at the edges.  Let cool on the sheet until firm enough to transfer to a cooling rack.  Just a couple minutes.  If you over bake them they won't be chewy and delicious, they'll just be crispy and not so great.

Freezer meal: Crock pot Creamy Italian Chicken

This is an incredible recipe. I didn't freeze it, just made it fresh but I plan on making a couple to throw into the freezer for quick meals in the future! Again, I used the 1/3 less fat cream cheese and it turned out just fine.

Creamy Italian Chicken

3 pounds boneless skinless chicken breasts

1 stick (1/2 cup) butter cut into 1 inch cubes

1 package dry Italian salad dressing mix

1 can condensed cream of chicken soup

8 ounces cream cheese, cut into 1 inch cubes

1 Tablespoon minced onion

To freeze: place all ingredients into a gallon freezer bag.

To cook: thaw completely in fridge then cover and cook for 6-7 hours on LOW

Serve over rice or pasta

Add in ideas:

Frozen or fresh broccoli flourettes 45 minutes before finished cook time

Frozen peas 10 minutes before finished cook time

10 ounces frozen spinach (that has been thawed and squeezed dry) 10 minutes before finished cook time

Cream Cheese Chocolate Chip Cookies

This is an incredibly delicious recipe shared with me by a good friend. Wow. I do use the 1/3 less fat cream cheese and they turned out just fine. There are no eggs in this recipe so I was content to eat some batter too. :)

Cream Cheese Chocolate Chip Cookies

from melskitchencafe.com

Makes 2-3 dozen cookies

6 ounces cream cheese, softened

12 Tablespoons butter, melted and cooled

1 cup packed light brown sugar

1/2 cup granulated sugar

2 teaspoons vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups plus 3 Tablespoons all-purpose flour

1 1/2 cups semi-sweet or milk chocolate chips

Preheat oven to 325 degrees F and line baking sheets with parchment paper or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.

Roll the dough into 1 to 1 1/2 inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Easy Peasey Delicious Potato Bread in about 2 hours

Yields two 9x5 loaves

Ingredients

2 1/4 c. warm water
2 tablespoons INSTANT yeast
1/4 c. honey or pure maple syrup
1/3 c. light olive oil
5 1/4 to 6 1/4 c. bread flour (I also use all purpose unbleached, but bread flour I think is better)
1 c. instant potato flakes
2 teaspoons salt

Instructions

Grease two 9x5 inch loaf pans with solid vegetable shortening.

Pour 2 1/4 cups warm water into a large mixing bowl.  Sprinkle 2 tablespoons yeast over the water.  Stir until yeast is dissolved.

Add 1/4 cup honey or syrup and 1/3 cup light olive oil to the yeast mixture.  Stir until well blended.

Before measuring your flour, sift through your flour bin with a fork several times. 

Add 1 cup potato flakes, 2 1/4 cup flour and 2 teaspoons salt to the yeast mixture.  Stir until mixture is thick and smooth.

Gradually add 2 cups of flour, stirring with a spoon.  The dough will stick together and pull away from the sides and the bottom of the bowl.  If it doesn't do this, add a little more flour until it does.  The dough will form a lump

Preheat oven to 350 degrees.

Measure 1 cup more flour.  Use only what is necessary to knead and shape the dough.  Lightly dust the work surface with flour, put dough on work surface and lightly dust the dough and begin to knead.  Knead for about 5 minutes, continuously dusting with flour as needed, until dough is smooth and elastic.

Divide dough into 2 equal pieces, shape into balls and let rest for 5 minutes.

Shape the dough into loaves and place in prepared pans.  Let rise until double...about 15-20 minutes.  Place them in the oven and back for 30-40 minutes until nicely browned on top.  Immediately take them out of the pans and let them cool on a wire rack.

Pioneer Woman's Mac and Cheese

O.k., so this is my new winter comfort food.  Easy peasy and the kids love it too.  I also like that there are NO breadcrumbs on top.  That is the one thing I have never liked about homemade mac and cheese.  This is delish...try it on a chilly night with a salad.

• 4 cups Dried Macaroni
• 1 whole Egg Beaten
• 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
• 1/4 cup All-purpose Flour
• 2-1/2 cups Whole Milk
• 2 teaspoons (heaping) Dry Mustard, More If Desired
• 1 pound Cheese, Grated
• 1/2 teaspoon Salt, More To Taste
• 1/2 teaspoon Seasoned Salt, More To Taste
• 1/2 teaspoon Ground Black Pepper
• Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Sugar Cookie Bars

I echo the sentiment of the person who posted this on their blog. It's my new favorite blog to look at. http://sixsistersstuff.blogspot.com/

Click here for the recipe that I want to share with you today! It's so yummy. And so easy. I don't enjoy cutting out sugar cookies and the whole process it takes to make them so this recipe is for me. Try it out! You won't regret it...

The Neelys' Whoopie Pumpkin Pies

I just made these today. Oh yum. Easy. Not very involved and delicious. My kind of cookin'! I do not eat pumpkin pie because I don't like it, but I like these. :) Just FYI for anyone who avoids this recipe because they don't like pumpkin pie. You'll be missing out...

Active:45 min
Total:55 min (plus cooling)
Makes: 12 whoopie pies

For the cookies
1 stick unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder
pinch of kosher salt

For the filling
4 ounces cream cheese, at room temperature
4 Tablespoons unsalted butter, at room temperature
2/3 cup confectioners' sugar
1/4 cup canned pure pumpkin
1/4 teaspoon ground cinnamon
pinch of kosher salt

1. Make the cookies: Line 3 baking sheets with parchment paper. Preheat the oven to 400 degrees F. Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

2. Drop 8 scoops of batter, about 2 Tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart. Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.

3. Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners' sugar until smoother. Add the pumpkin, cinnamon and salt and beat until smooth.

4. To assemble the whoopie pies, spread a heaping tablespoonful of filing on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.

Caramel-Soaked Carrot Cake with Cream Cheese Frosting

Above is a photo of the layers after being drizzled with the buttermilk caramel.  It soaks in and makes the layers moist and YUMMAY!!

Before I post this recipe I need to say a couple of things that I would do differently if I made it again.  1. I didn't see that the recipe calls for THREE 9-inch cake pans.  I may try three pans next time, but it worked fine doing two, I just baked them for the maximum time.  At a lower elevation it may take a little more bake time.  2. I didn't have a fine grater and I would definitely grate the carrots more finely if I did it again.  Nobody mentioned it though, they were too busy eating, so it's probably a matter of personal taste - mine!  3. The recipe says to pour the caramel over the layers while they are in the pans.  Unless you have springform pans, I wouldn't do that again.  It was a mess getting them out!  So I'll change the instructions on this recipe accordingly.

Cake:

2 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

3 large eggs

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 tsp. vanilla extract

2 cups grated carrots

1 (8oz) can crushed pineapple, drained

1 (3 1/2 oz) can flaked coconut (I used toasted)

1 cup chopped pecans or walnuts (optional)

Line 3 (9-inch) round cake pans with wax or parchment paper; lightly grease and flour wax paper. Set pans aside.

Stir together flour, soda, salt and cinnamon. Set aside.

Beat eggs and sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add the flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut and nuts. Pour batter into prepared pans.

Bake at 350 degrees for 30-40 minutes or until wooden pick inserted in center comes out clean.

Buttermilk Glaze:

1 cup sugar

1 1/2 tsp. baking soda

1/2 cup buttermilk

1/2 cup butter or margarine

1 Tbsp. light corn syrup

1 tsp. vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring constantly, for 4 minutes. Remove from heat and stir in vanilla.

After taking cake out of oven, cool in pans on wire racks 10 minutes.  Remove from pans and set bottom layer on serving plate.  Set other two, face down, on wire racks.  Drizzle buttermilk glaze evenly over baked layers.  Let cool.

Cream Cheese Frosting:

3/4 cup butter or margarine, softened

1 (8oz) pkg. Cream cheese, softened

1 (3oz) pkg. Cream cheese, softened

3-4 cups sifted powdered sugar

1 1/2 tsp. vanilla extract

Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.  Spread Cream Cheese Frosting between layers and on top and sides of cake.

I froze the layers so they were easier to frost and it worked out perfectly.

oops

I posted something to this blog and then realized it was meant for my personal/family blog so it will show on your feed if you're a follower of this blog, but it actually isn't on this blog because I took it off immediately. Oops. Sorry. I need to check more closely at which blog I am posting to!
Patty

Cowboy Caviar

2 tablespoons red wine vinegar
1 1/2 teaspoons hot pepper sauce (I do a bit less as I'm a wimp with hot sauce)
2 teaspoons olive oil
1 clove garlic, minced
Freshly ground black pepper to taste
1 firm, ripe avocado
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (11-ounce) can corn kernels, drained and rinsed
2/3 cup sliced green onion
2/3 cup chopped fresh cilantro
1/2 pound Roma (plum) tomatoes, coarsely chopped
Salt to taste
Tortilla chips

In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper. Peel,
pit and cut avocado into 1/2-inch cubes. Add to vinegar mixture and
toss lightly.
Drain and rinse black-eyed peas and corn. Add black-eyed peas, corn, onion,
cilantro and tomatoes. Mix gently to coat. Add salt to taste.
Refrigerate, well sealed.
Serve as an appetizer with tortilla chips.

Chicken Parmesan Pizza

I know, noodles on pizza? Believe me, its great!!

I love it when I throw leftovers together and discover something delicious! I had a leftover grilled chicken breast, and some homemade marinara (love fresh tomato season). Eldon loves chicken parmesan but there wasn't enough chicken for individual, so......

My stand by pizza crust, either make a half batch, or divide in half for two pizzas.
Thinly slice grilled chicken breast (I warmed in microwave before putting on pizza)
cook 1/4 pound angel hair pasta, drain and mix with enough red sauce to coat.
2-3 cups mozzerella cheese
1/4 cup parmesan cheese
spaghetti sauce (about 1 1/2 - 2 cups)

Pat dough into pizza size crust (I used a foil pizza pan for size). Preheat grill. Put pizza crust on preheated grill (about 400 degrees). YOu can leave it in the pan, but I like the grill stripes on it. Let cook about 5 minutes--it will puff up, but still be white. Take off grill and flip onto pan or plate, so cooked side is now up. Spread sauce coated angel hair on crust. Sprinkle half cheese over noodles. Top with chicken slices, then remaining sauce, sprinkle with parmesan (I didn't measure, just sprinkled over top), then remaining mozerella. Put back on grill for another 5 minutes, or until cheese is melted. EAT and ENJOY. You could also cook this in the oven as you would a regular homemade pizza, spread crust, put on toppings and bake until done.

PIZZA CRUST
2 pkg yeast
2 C warm water
5 C flour
4 TB olive oil
2 tsp sugar
2 tsp salt
Dissolve yeast in water, stir in remaining ingredients (by hand or in mixer). Beat vigorously 20 strokes, let rest 5 minutes. 425 degrees 15-20 minutes (in oven)

Thai Peanut Noodles

This recipe is fast, cheap and delicious!  What more can you ask for.  I think you all just need to go out and buy the "Our Best Bites" cookbook. They are awesome!

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Bacon-Wrapped Teriyaki Chicken Skewers

Here is another "Best Bites" winner! Delicious! (I cut the chicken chunks first, then figured out how much bacon I needed from that...easier to deal with unused bacon than unused chicken breast)

1 lb. boneless skinless chicken breasts or thighs

About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)

1 large can pineapple chunks (you won't use all of them)

Homemade Teriyaki sauce (the best!) or Kikkoman Teriyaki Baste and Glaze

Kebab skewers or toothpicks

The easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.

Cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.

When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.

Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.

*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.

**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.

Coconut Cream Cake

If you love coconut like me this one will knock your socks off!

1 pkg white cake mix

amount of water listed on the cake mix box (I think 2/3 c)

3 eggs

1/3 c vegetable oil

1/2 tsp coconut extract

1/2 of 14 oz coconut cream (cream of coconut)

1/2 of 14 oz can sweetened condensed milk

1 c heavy whipping cream

1 TBSP white sugar

1 c flaked coconut

Preheat oven to 350 F. Grease and flour 9X13 pan.

In large bowl mix cake mix, eggs, oil, water and coconut extract. Beat for 2 min then pour into prepared pan. Bake for 30 min or until toothpick comes out clean.

In a med bowl combine coconut cream and sweetened condensed milk until smooth. **You can make 2 cakes if you want to use all the milk and coconut cream**

When cake comes out of oven poke holes into it in even rows using chopstick or large fork. Pour milk mixture over it and allow it to soak into cake. Refrigerate several hours or over night.

In large bowl whip cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cake. Top with flaked coconut. Keep refrigerated.

Guava Cake

1 Strawberry Cake Mike

1 small box instant vanilla pudding mix

1 large tub Cool Whip

2 cans frozen Hawaii's Own Guava juice (can be combined with other flavors like strawberry guava)

Mix the cake mix and pudding together and then make as instructed on box only instead of the water use the juice from 1 can guava juice mixed up as instructed on can equal to what the water should be.

Bake cake as usual. Cool.

For frosting take the other can of frozen concentrate. Melt in saucepan. Take some out and mix in a separate bowl with some cornstarch until lumps are gone. Add back to juice in pan and cook until thickened about the thickness of a gel. You can frost the cake with cool whip and then pour the gel over the cool whip (photo shows this way) or let it cool and then add to the cool whip until thoroughly mixed. Frost cake. Keep refrigerated.

Marie's Taco Soup - Fast, Easy and Muy Bien!

In large frying pan cook 1 lb hamburger and some chopped onions until browned. Drain.

If you don't eat beef you can do ground chicken or turkey or if you don't eat meat leave this step out.

Meanwhile, in stock pot put:

1 can garbanzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can white beans, drained and rinsed

1 can black beans, drained and rinsed

1 can corn with juice

1 can olives, sliced

1 can diced tomatoes (I always run them through the blender because we hate chunks)

1 can tomato paste

and enough water to make it soupy

Add the hamburger and onion mixture and

2 pkg powdered taco seasoning

Let it simmer with the lid on until flavors have blended. It can be an hour or less or you can cook in the crock pot all day.

Serve it topped with tortilla chips, sour cream and shredded cheese. Yum.