Taco Soup

Slow Cooker Butternut Squash

1 . Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.

2 . Cook on Low for 6 to 8 hours.

Divine Spaghetti Sauce

1 . Brown beef in a large skillet over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.

2 . Combine whole tomatoes and paste in a large saucepan; mash until smooth. Cover and heat on low.

3 . Quickly sear onion and celery in a large skillet over medium heat until transparent; add to the tomato sauce in the saucepan. Sauté bell peppers and mushrooms in the same skillet for a few minutes, but do not allow them to become soft; add to tomato sauce.

4 . Add Italian seasoning, dried red pepper flakes, bay leaves, basil, and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.

5 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

6 . Add sauce to pasta; serve.

Cat Poop Cookies II

1 . In a medium bowl, Microwave the honey until it bubbles. This may take up to 1 minute. Stir in the molasses, butter and egg. Beat until smooth. Stir in the flour, cinnamon, ginger, and cloves until combined. Then add the dramatic additions of your choice such as coconut, ramen, chocolate chips, or peanuts. Chill dough until firm.

2 . Preheat oven to 350 degrees F (175 degrees C). Roll dough into logs about 3/4 inch in diameter. Cut into pieces the approximate length of cat poop. Roll pieces in the cereal, place on an unprepared cookie sheet, and bake for 10 to 15 minutes in the preheated oven.

3 . Serve the cookies in a disposable cat litter box, on a bed of cereal, with a brand new litterbox scoop. Add plastic flies, and dip the litter scoop in chocolate for added fun.

Hot Pizza Dip

1 . In a small bowl, mix together the cream cheese, oregano, parsley, and basil.

2 . Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.

Baked Pancake with Peaches

1 . Preheat oven to 425 degrees F (220 degrees C).

2 . Melt butter in a cast-iron skillet in the preheating oven.

3 . Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.

4 . Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.

5 . Bake in preheated oven until set in the middle, about 20 minutes.

Meat cakes

1 . Grate cheese on a medium grater and add to the stuffing.

2 . Then add salt, pepper, dried garlic, egg. Stir.

3 . For the filling, we mix the cottage cheese with melted cheese.

4 . It is very convenient to knead cottage cheese with a fork.

5 . Make minced meat into balls.

6 . Form tortillas with an indentation in the middle, as if they were like nests.

7 . Fill it with cottage cheese filling.

8 . Bake at 180* for about 40-45 minutes.

9 . Take it out and let it cool a bit.

Ultimate Tofu Breakfast Burrito Bowls

1 . Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.

2 . Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.

3 . Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.

4 . Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce. Allrecipes Magazine

True Maryland Crab Cakes

1 . In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.

2 . Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.

Saskatoon Cranberry Loaf

1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

2 . Whisk flour, baking powder, and baking soda together in a small bowl.

3 . Beat sugar and cream cheese together until smooth; stir in cranberries, saskatoon berries, and eggs until well combined. Stir flour mixture into cream cheese mixture to make a silky batter; pour batter into prepared pan and level the top with a spatula.

4 . Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour 15 minutes. Allow to cool in the pan 10 minutes; run a knife around edges of the pan to loosen, and invert onto a serving plate to cool completely before slicing.

Roasted Broccoli-Cheese Soup

1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.

2 . Toss broccoli and olive oil together in a bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over top.

3 . Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.

4 . Meanwhile, combine remaining garlic and onions in a food processor; pulse until onion is chopped. Change to the shredding disc and grate carrots into the bowl.

5 . Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion-carrot mixture to the skillet and saute until tender, 5 to 7 minutes. Remove to a plate.

6 . Add remaining 4 tablespoons butter to the same skillet. When melted, slowly stir in flour. Slowly stir in half-and-half, then stir in chicken broth. Simmer until thickened, 10 to 15 minutes.

7 . Slowly drop in Cheddar cheese; add cooked vegetables and roasted broccoli; simmer for 5 minutes.

Chicken Caesar Toasts

1 . Adjust oven rack to center position and heat oven to 425 degrees.

2 . Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.

3 . Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)

4 . When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

Homemade Peach Crumb Bars

1 . Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.

2 . Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!

3 . Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.

4 . Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.

5 . Sprinkle the remaining crumble over the peach filling.

6 . Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.