Monday, November 23, 2009

Santa Fe Soup

Here is a quick soup you can make during this busy weekend coming up, especially if you are wanting a change from all that Turkey!
You probably have most of these ingredients in yo ur pantry!

1 pound of ground beef
1 can kidney beans
1 can black beans
1 can shoe peg corn
1 can Ro-tel tomatoes with chilies
1 package taco seasoning
1 package dry Ranch seasoning
1 or more cans of water

Brown ground beef and drain. Add all ingredients, dry first. Simmer for 30 minutes. Add water
if preferred. Good served with tortilla chips!
Enjoy this easy recipe!
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Mac and Cheese

4 cup cooked elbow macaroni
3 cup grated sharp cheddar cheese
3 eggs beaten
1/2 cup sour cream
4 tbsp butter
1/2 tsp salt
1 cup milk

Cook and drain macaroni, place in large bowl. While still hot, mix butter and cheese with macaroni. In another bowl, mix remaining ingredients and add to macaron mixture. Pour into casserole dish and bake for 35-45 minutes at 350.
Enjoy!
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Turtle Pumpkin Pie


What You Need!
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Kraft Kitchens Tips
Size-Wise
At 10 servings, this tasty pie is a perfect dessert to feed a crowd.
Creative Leftovers
Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com for recipe suggestions, such as Pumpkin Raisin Bars.
Note
Store leftover pie in refrigerator.
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Easy Coconut Cream Pie


Here are a couple of Pies to try for Thanksgiving!~ These are both from Kraft!

What You Need!

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup BAKER'S ANGEL FLAKE Coconut, divided
1 HONEY MAID Graham Pie Crust (6 oz.)

Make It!
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.
TOP pie with remaining COOL WHIP and coconut.

Kraft Kitchens Tips
Healthy Living
Trim 4 grams of fat per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.

How to Toast Coconut
Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.
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