Sunday, November 4, 2012

Taco Soup tis the Season #3 Saturday
1 can (15 ounce size) pinto beans, rinsed and drained
1 can (15 ounce size) kidney beans, rinsed and drained
1 can (8 ounce size) tomato sauce
1 can (28 ounce size) crushed tomatoes
1 can (15 1/2 ounce size) whole kernel corn
1 envelope taco seasoning mix
1 envelope Ranch salad dressing mix

1 package of hamburger meat cooked and drained
Mix all ingredients together in crockpot. Cook on LOW for 4 hours.
Chocolate Biscuits tis the Season #4 Sunday
2 large cans of Butter Flavor Biscuits
Cut them up into fourths
Mix the following gravy recipe
Chocolate Gravy:
  • 1/3 stick butter
  • 2/3 cup sugar
  • 1/3 cup cocoa
  • 2 cups whole milk
Heat butter in a cast iron skillet over low heat. Mix in sugar and cocoa. Slowly pour 1 cup of milk into the skillet and whisk well. Whisk in remaining milk, stirring constantly, being careful not to scorch. Pour over biscuits place in oven and bake until biscuits are done about 10 to 15 minutes. Yum- Yum.

Chocolate Reindeer Donuts tis the season #5 Monday


·         Chocolate Frosted Mini Donuts
·         Peanut M&M's®
·         Round Pearl Sprinkles
·         Mini Pretzel Twists


1.      Press a red peanut M&M® into the hole of the chocolate frosted mini donut.
2.     Press two round pearl sprinkles into the chocolate frosted mini donut for the eyes.
3.     Break a mini pretzel twist in half and press them into the top of the donut for antlers.

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