Taco Soup Recipe

Taco Soup Recipe

Taco Soup Recipe

Taco Soup Recipe

Taco Soup Recipe

I am in several clubs this year… One is the Astronomy Club, which I started freshman year. It’s definitely come a long way, and I think this year will be even better than last year for the club. Our first year, there were only about five people at the meetings. Last year there were fifteen. This year, we have thirty people who signed up. Granted, I think we’ll get more like 20 who actually attend the meetings, but still… if we do, that makes us a significantly sized club. One of the other most successful clubs last year had 90 members. This year, that same club has a little under 20 members. Astronomy Club rules!!! :) I am also joining an environmental club, which sounds like it is going to be a blast! I am so excited for it!

This recipe is a family favorite- it’s light, up until you put all the toppings on. but hey! If you’re aiming for health, just leave the chips and cheese out! It’s plenty healthy and delicious without. My brother loved making this during his time in college. He would make a big batch of it at the beginning of the week and eat it for the remainder. He loved it. SO I guess my point is this: everyone loves this soup. It really is savory and healthy and goopy and everything else!

Taco Soup Recipe:

48 oz. jar Great Northern Beans (do not drain)

2 (14.5 oz) cans diced tomatoes

2 (15.25 oz) cans fiesta corn (with red and green peppers)

2 cups water

1 packet ranch seasoning

1 packet taco seasoning

tortilla chips

shredded cheddar cheese

sour cream

Directions:

  1. Combine all ingredients in a crock pot and stir every so often. If you forget to put it in the crock pot, you can still throw it all in a pot and warm it over the stove.
  2. Serve topped with crunched up tortilla chips, shredded cheddar cheese, and sour cream.
  3. Enjoy!
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Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Well… As of September 13th, I submitted a short story to the Popular Fiction contest held by Reader’s Digest.  Supposedly, I will hear back from them by the end of December. I submitted it in the thriller genre, but it is a bit on the milder side of thriller, I would say. It starts off pretty serene (or it’s supposed to, anyway) and ends-well- badly for all involved. I doubt that submission will yield anything, but hey! It’s fun to try. Wish me luck.

This recipe was REALLY good! You would think that cream cheese in a strawberry wouldn’t have much bang for the buck, but these were outstanding, quick, easy, and a crowd pleaser. Besides, they are so cute and pretty! they are definitely worth trying.

Cheesecake Stuffed Strawberries (By Fifteen.Spatulas)

1 quart strawberries

8 oz. cream cheese, room temperature

1 cup powdered sugar

1 tsp. vanilla

1 tsp. almond extract

Directions:

  1. Remove stems from strawberries and, using a lemon baller, scoop out a hole from the top of each strawberry

2. Cut a small part of the bottom with a sharp knife to create a flat surface for the strawberries to stand on.
3. Using a hand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and almond extract until fluffy and light.
4. Into a piping bag lined with a star tip, transfer the cream cheese mixture and pipe the filling into each of the prepared strawberries.

6. Enjoy!

Grilled Peaches Recipe

Grilled Peaches Recipe

Grilled Peaches Recipe

Sometimes recipes aren’t about the actual ingredients or anything. It’s just the idea, and spreading it. This recipe is super basic. There’re no tricks or catches. It’s really just what it looks like: grilled peaches with butter and cinnamon. But let me tell you- so delicious!!!! The peaches get really soft and the butter on top makes them quite savory. Plus, it’s super easy, and doesn’t take long at all. :)

Grilled Peaches Recipe (adapted from The Mama Report):

5 or 6 ripe peaches- cut in half, pit removed

1/2 cup (1 stick) unsalted butter at room temperature

1/4 cup of honey (more or less depending upon preference)

1/4 teaspoon cinnamon

a dash of salt

a pinch of nutmeg

additional cinnamon for garnish

Directions:

  1. Placed the peaches cut side down on the grill. Cook for about 5-7 minutes.
  2. For the butter, beat the remaining ingredients together until the butter is somewhat fluffy.
  3. Once the grilled peaches are ready, simply apply a tab of butter on top of the peaches and sprinkle with cinnamon.
  4. Enjoy!

Vegan Southwest Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

This recipe is the epitome of a quick, easy, healthy, and super fresh tasting recipe (bonus: it’s vegan)! It’s super simple to whip together and a crowd pleaser, as well as super summer-y. I promise you won’t be disappointed. My mom was raving about this recipe for a while. She seemed to think it was the best thing since sliced bread. :)

Ok, I just have to say this: thanks to everyone who reads this blog and supports me. Just last week I got a record amount of hits, so I’m pretty stoked! I had a dry spell that dragged my hits down along with it, so I wasn’t sure when the recovery would begin. Well, it happened all at once and has been pretty good since then. So thanks to everyone who reads, supports, assists, answers my questions, shares, EVERYTHING! :)

Vegan Southwestern Salad Recipe (by SheKnows):

2 cups corn kernels

1 cup red onion, chopped

1 (15 ounce) can black beans, rinsed and drained

2-3 Roma tomatoes, seeded and diced

1 tablespoon olive oil

Grated zest and juice of 1 lime

2 teaspoons adobo seasoning

Pepper to taste

1 avocado, chopped

3 tablespoons fresh cilantro, finely chopped

Directions:

  1. In a large bowl, combine all ingredients.
  2. That is literally it. Just serve and enjoy!

Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Summer in a wrap. That’s what this is. Literally. Not only that, but it’s HEALTHY and tastes way better than actual chicken salad. Not only is this recipe healthy, but it’s super filling, which is a great combo. Everyone in my family was raving! My sister even commented that she didn’t know something healthy could be so delicious ;)

I’ve been loving pinterest, especially for finding recipes like this! I have, I believe, three food boards.. One is for recipes I want to try, the other is for recipes that I approved but didn’t want to lose track of, while the last is for healthier foods like this recipe. But trust me, I have a lot of other boards… Astronomy, Humor, Disney and movies, Fashion, Travel, Projects, Life Hacks, Writing Inspiration, Quotes, and (yes, I admit it) a secret wedding board. Hey, if a girl has pinterest, one can assume that she has a secret wedding board. Seriously, though, if you want to find good recipes, Pinterest is the place! I am constantly amazed at how creative some people can be with food.

Note: This recipe takes 15 minutes to make if the chicken is pre-prepared. It makes 6 servings.

Chicken Cranberry Nut Wrap Recipe:

6 multi-grain tortillas

1.5 lbs Southwestern seasoned chicken breast, cut into strips (see Note at the bottom of this post)

1 diced tomato

1/2 cup dried cranberries

1/2 cup pecan mix

1/2 cup (5.3 oz.) plain Greek yogurt, (I used Chobani)

1/2 head of chopped lettuce

1/2 tsp. tarragon

2 tsp. white vinegar

kosher salt and black pepper to taste

Directions:

1. In a medium bowl, combine all of the ingredients except for the multi-grain tortillas. Stir until well combined.

2. Fill each tortilla with the filling and fold neatly.

3. Enjoy your summer!

Note: If you’re not sure what to do for the chicken, I just got 1 packet of McCormick’s Mexican Fiesta marinade mix. I followed the directions for making the marinade, put 1.5 lbs chicken breasts in a pan, and pour the sauce over. Then I covered the pan and baked the chicken at 350 degrees F for 1 hour. It was very tender and fell apart, just as it should :)