Slow Cooker Taco Soup

If there is one soup we make consistently, it is this. If you know how to brown meat, open up cans, and throw it all into a slow cooker, you can handle this. It tastes fabulous and tastes just as good reheated (which is great since it makes a ton). Do yourself a favor and make it this weekend. You won't be sorry. 

printable version found here

Taco Soup
serves 8

1½ lbs. ground beef, browned 
1 onion, chopped
1-2 cups tomato juice
1 (15 oz.) can tomato sauce
2 (10¾ oz.) cans cream of potato soup
1 (10½ oz.) can beef broth
2 (15 oz.) cans kidney beans, drained
Garnish with Fritos, shredded cheese, sour cream

Combine all ingredients into a crock pot and heat on low for 6 hours.
Top with Fritos, shredded cheese, and/or sour cream
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Cocktail Hour: The Sneaky Peach

It's no lie that I enjoy a good cocktail every now and again (daily). The other day as I was trying to figure out what to drink, I started mixing a little bit of this, a little bit of that, and came up with the following cocktail which I am deeming quite delicious. I purposefully named it The Sneaky Peach as it does pack a little bit of a punch. However, it is very light and refreshing and is meant to be enjoyed at 2:00 pm or 2:00 am. I hope you love it as much as I did!

ps. "one part" equals one shot. Or a little more than a shot if you are a heavy pourer. 

The Sneaky Peach

1 Part Vodka
2 Parts Peach Citrus Fresca
Splash of Orange Juice
Fresh Peaches

1. In one martini glass, mix the first three ingredients.

2. Garnish with fresh peaches and serve chilled.


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The Best (And Softest) Valentine Cookie

I don't know about you but I am a snob when it comes to my cookies. Without sounding too sexual here, hard and stiff ones just don't do it for me. Okay with sounding totally sexual here, hard and stiff ones just don't do it for me. They have to be soft, and not just soft for like five minutes, but soft for days and days. 

The recipe below is my go to cookie recipe. Never have I made another kind because believe me, there is no point. In the spirit of Valentines Day I swapped out my regular chocolate chip cookies for some fun candy and used heart shaped cookie cutters. Regardless of how you serve these up, I can promise you that they will be one of the best cookies your man (or whomever you hand them to) has ever tasted. 

 printable version found here

The Best Valentine Cookie

Makes Around 6 Dozen Cookies 
(feel free to cut recipe in half)

4 ½ Cups Flour
2 Teaspoons Baking Soda
2 Cups Butter, Softened
1 ½ Cups Brown Sugar, Packed
½ Cup White Sugar
2 (3.4 Oz) Boxes Vanilla Instant Pudding
4 Eggs
2 Teaspoons Vanilla Extract
4 Cups Mini M&M’s or Sixlets


1. Sift together the flour and baking soda. Sit Aside.

2. In a large bowl mix the butter, brown sugar, and white sugar together. Beat in the instant pudding until well blended. Stir in the eggs and vanilla. Blend in the flour mixture and stir until it is completely mixed. Stir in your choice of chocolate candy.

3. If you will be cutting the cookies into shapes, spread the dough flat on a ungreased 9x13 cookie sheet and bake at 350 for 8-10 minutes. If you are not making shapes, drop cookies by the spoonfuls onto the cookie sheet and bake for the same amount of time.

4. Allow the dough to cool completely before cutting into shapes.

5. Cookies will remain soft for days (and weeks) when stored in covered containers.

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Bacon Cheeseburger Tacos

Cheeseburger Tacos

Makes 4-6 servings

Taco Meat:
1 Pound Ground Beef
4 Slices Bacon (Or About 6 Tablespoons Bacon Bits)
2 Green Onions, Chopped
1 Tablespoon Chili Powder
½ Teaspoon Salt
½ Teaspoon Pepper
1 Teaspoon Liquid Smoke

Taco Sauce:
6 Tablespoons Ketchup
3 Teaspoons Mustard
½ Teaspoon Chili Powder

Taco Toppings:
Hard (or soft) Shell Tacos
Shredded Cheese
Lettuce // Onions // Tomato


1. In a medium skillet cook the bacon until slightly crisp, drain all but a half tablespoon of grease. If you prefer to use bacon bits skip this step.

2. Add in the ground beef, green onion, and chili powder. Cook until the meat is fully cooked. Add in the salt, pepper, and liquid smoke. Turn to low heat for around 10 minutes.

3. Combine all taco sauce ingredients in a bowl.

4. Fill each taco shell with the taco meat. Drizzle with the taco sauce, and then add on the shredded cheese.

5. Bake in the oven for about 5-8 minutes, or until cheese is fully melted.

6. Top with remaining toppings! Enjoy!

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