Down-Home Taco Casserole

 

This was the recipe that got the most votes when I was doing my Gooseberry Patch book giveaway.

Ingredients:

1 lb. ground beef, browned and drained

10 3/4 oz. can tomato soup

1 c. salsa

1/2 c. milk

8 1/2 oz. can peas and carrots, drained (I used frozen)

7 6-inch corn tortillas, cut into 1-inch squares

1 1/2 tsp. chili powder

1 c. shredded cheddar cheese, divided

Directions:

Combine all ingredients except 1/2 cup cheese; spread in a 2-quart casserole dish sprayed with non-stick vegetable spray, Cover and bake at 400 degrees for 30 minutes, or until hot. Sprinkle with remaining cheese; let stand until cheese melts. Makes 4 servings.

Because there are 5 of us I adjusted the measurements a little on my own and you can too. But this is the recipe straight out of the book. Everyone in the family really liked it. I’ll be making it again.

If you are still interested in the other recipes, you can find them in this Gooseberry Patch book:

ENJOY!

Easy Homemade Lemonade!

About 3 months ago I discovered this.

It’s 100% organic lemon juice!

With the price of lemons and the amount of juice you get out of one, this to me is a great deal. It’s $2.99 for 12.5 fl. oz. Not to mention it makes making lemonade a snap!

Here’s a recipe that I’ve been using.

Ingredients

• 3/4 cup sugar (or coconut sugar)
• 1 cup water
• 1 cup lemon juice
• 3 to 4 cups cold water (to dilute)

Method

1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

2  Add the juice and the sugar water to a pitcher. 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes.

Serve with ice, sliced lemons. Serves 4-6.

This is such a special summertime treat! Enjoy!

Root Beer Float Cake

With permission from Gooseberry Patch I give you yet another YUMMY recipe. Enjoy!

Our family LOVED this cake. So simple and easy. I had to use a gluten free cake mix and adjust some measurements because of that but it still came out yummy. Below is the original recipe, no changes made.

Ingredients:

18-1/2 oz. pkg. white cake mix

2-1/4 oz. cup root beer, chilled and divided

1/4 c. oil

2 eggs, beaten

1 env. whipped topping mix ( I used heaving whipping cream)

Directions:

In a large bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat until well blended. Pour into a greased 13”x9” baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. In a medium bowl, with an electric mixer on high speed, beat whipped topping mix and remaining root beer until soft peaks form; frost cake. Makes 24 servings.

This recipe is from

Skillet Dinner

Here’s another recipe from Gooseberry Patch’s new book 101 Easy Everyday Recipes. Be sure to look for the giveaway on my main blog. Enjoy!

I love a recipe that is cooked all in one pan! Makes it so easy!

Ingredients:

1lb. ground beef

1 onion, chopped

14.5 oz. can beef broth

2/3 c. water

1 c. long-cooking rice, uncooked

1/2 tsp. dry mustard

1 green pepper, chopped

1 tomato, chopped

1 c. shredded Pepper Jack cheese

Directions:

Brown ground beef and onion in a large skillet over medium heat; drain. Stir in broth, water, rice and dry mustard; bring to boil. Reduce heat; simmer, uncovered, until liquid is absorbed, about 25 minutes. Stir in green pepper and tomato; sprinkle cheese over top. Cover and remove from heat. Let stand for 2 to 3 minutes, until cheese melts.  Serves 4-6.

This recipe comes from:

Slow-Cooker Hashbrown Casserole

I’m getting ready for another giveaway on my main blog and Gooseberry Patch is generously letting me post the recipes that I’ve tried, to share with you.

This recipe woke me up in the middle of the night because it smelled so good cooking! So beware, you may lose sleep. LOL!

Ingredients:

32 oz. pkg. frozen shredded hashbrowns

1 lb. ground pork sausage, browned and drained ( I used homemade turkey sausage)

1 onion, diced

1 green pepper, diced

1-1/2 c. shredded Cheddar cheese (Try with Pepper Jack for an added kick)

1 doz. eggs, beaten

1 c. milk

1 tsp. salt

1 tsp. pepper

Directions:

Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours. Serves 8.

ENJOY!

Oh By the way. This recipe comes from this book that I’ll be giving away this week.