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Recipes
7-Can Taco Soup
By Becky Jo
Seven can taco soup is such a quick and easy soup to throw together, with a well stocked pantry you can whip it up ...
- 1/2 tablespoon of olive oil
- 1 pound of lean ground beef
- 1 cup of chopped onion
- 3 cloves of garlic, finely minced
- 1 envelope of ranch dressing mix
- 1 envelope of taco seasoning mix
- 1 can of diced tomatoes, undrained
- 1 can of Rotel diced tomatoes, undrained
- 1 can of green chilies, undrained
- 4 cups of beef broth or stock
- 1 can of chili beans, undrained
- 1 can of kidney beans, drained & rinsed
- 1 can of pinto beans, drained & rinsed
- 1 can of whole kernel corn, drained
- Finely shredded cheddar or pepper jack cheese, for garnish, optional
- Chopped fresh tomato, for garnish, optional
- Diced avocado, for garnish, optional
- Shredded lettuce, for garnish, optional
- Homemade or commercial tortilla strips, for garnish, optional
- Sour cream, for garnish, optional
Macaroni & Cheese
By Becky Jo
For a divine main dish, stir in chopped cooked ham before baking, and then sprinkle top with chopped cooked bacon...
- 1 * 1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
- 2 * 2 cups milk
- 1/4 * 1/4 cup all-purpose flour
- 1 * 1 teaspoon onion salt
- 2 * 2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
- 1 * 1 cup soft breadcrumbs (4 slices, crusts removed)
- 1/4 * 1/4 cup butter or margarine, melted
Gingerbread
By Becky Jo
instructions Preheat oven to 375°F
- 5 1/2 - 6 * 5 1/2 - 6 cups all-purpose flour
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon salt
- 2 * 2 teaspoons ground cinnamon
- 2 * 2 teaspoons powdered ginger
- 1 * 1 teaspoon ground nutmeg
- 1 * 1 teaspoon ground cloves
- 1 * 1 cup solid vegetable shortening
- 1 * 1 cup granulated sugar
- 1 1/4 * 1 1/4 cups molasses
- 2 * 2 eggs beaten
- Makes: 40 medium-sized cookies. Each cookie serves 1.
Hamburger Buns
By Becky Jo
These buns are pillow soft but with just enough chewiness to make them interesting
- 1 tablespoon active-dry yeast
- 1/2 cup (4 oz) warm water
- 1/2 cup (4 oz) milk (whole, 2%, or skim)
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 cups (15 oz) all-purpose flour
- 1 tablespoon butter
Roll-Out Cookie Recipe
By Becky Jo
Makes: Makes about 3 dozen 3-in
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract Easy-Add vanilla extract Add to shopping list vanilla extract
- 1/2 teaspoon no-color almond extract Easy-Add no-color almond extract Add to shopping list no-color almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Ice Box Cookies
By Becky Jo
I received this recipe from a friend at work
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs, beaten
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup chopped pecans (optional)
Scalloped Corn
By Becky Jo
Cook the onions and peppers in butter till tender
- 1 cup chopped onions and/or peppers (hot or sweet)
- 2 tablespoons butter
- 1 egg
- 2/3 cup milk
- 1 cup bread crumbs
- 1 15-ounce can creamed corn
- 1 15-ounce can corn
- 1 cup shredded cheese
- (Note: I used my fresh-frozen corn in place of the can of regular corn in this recipe.)
Easy Dump Cake
By Becky Jo
To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate
- 1 (20 ounces) can crushed pineapple, undrained
- 1 (21 ounces) can prepared more fruit cherry pie filling
- 1 (18.25 ounces) box yellow cake mix
- 2 sticks (1 cup or 16 Tablespoons) of butter or margarine, each cut into 12 slices
- 1/4 cup chopped nuts (pecans, walnuts pistachios, cashews, peanuts, etc., your choice)
Red Velvet Cake
By Becky Jo
Delicious cake topped with a white chocolate poinsettia from daveramsey
- 2 1/2 cups all-purpose flour
- 1 cup buttermilk
- 1 1/2 cups sugar
- 2 cups vegetable oil
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons apple cider vinegar
- 2 teaspoons cocoa
- 1 oz. red food coloring
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- Cream Cheese Icing Ingredients
- 2 sticks of butter at room temperature
- 2 – 8 oz. packages of cream cheese at room temperature
- 2 teaspoons pure vanilla extract
- 2 – 1 lb. boxes of powdered sugar
- 4 cups white chocolate chips
- Red decorating gel
- 20 lemon or camellia leaves washed and dried.
Pressure Canning Soups
By Becky Jo
PRESSURE CANNING SOUPS Pressure canning is the ONLY SAFE METHOD for canning soups
- PRESSURE CANNING SOUPS
- Pressure canning is the ONLY SAFE METHOD for canning soups.
- Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into clean, hot Mason jars, leaving 1-inch headspace. Generally, vegetable soups are more s
- Follow step-by-step directions for your pressure canner. Process soups according to the following recipes.
- When canning food in regions less than 2,000 feet altitude (dial gauge canner) or 1,000 feet altitude (weighted gauge canner), process according to specific recipe. When canning food in regions above
- ALTITUDE CHART FOR CANNING SOUPS
- ALTITUDE
- DIAL GAUGE CANNER
- Pints and Quarts
- WEIGHTED GAUGE CANNER
- Pints and Quarts
- 1 ,001 – 2,000 ft.
- 11 lbs.
- 15 lbs.
- 2 ,001 – 4,000 ft.
- 12 lbs.
- 15 lbs.
- 4 ,001 – 6,000 ft.
- 13 lbs.
- 15 lbs.
- 6 ,001 – 8,000 ft.
- 14 lbs.
- 15 lbs.
- Processing time is the same at all altitudes.
- BEEF SOUP STOCK
- Saw or crack fresh-trimmed beef bones to enhance extraction of flavor. Rinse bones and place in a large kettle, cover bones with water and simmer 3 to 4 hours. Remove bones. Cool broth; skim off and d
- Dial Gauge Canner—Process at 11 pounds pressure - Pints 20 minutes and Quarts 25 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.
- Weighted Gauge Canner—Process at 10 pounds pressure - Pints 20 minutes and Quarts 25 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
- CHICKEN SOUP STOCK
- Place large carcass bones in stockpot, add enough water to cover bones. Cover and simmer 30 to 45 minutes or until meat can be easily removed from bones. Remove bones. Cool broth; skim off and discard
- Dial Gauge Canner—Process at 11 pounds pressure - Pints 20 minutes and Quarts 25 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.
- Weighted Gauge Canner—Process at 10 pounds pressure - Pints 20 minutes and Quarts 25 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
- OTHER SOUPS
- Vegetable, dried bean or pea, meat, poultry, or seafood* soups can be canned.
- Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.
- Procedure: Select, wash, and prepare vegetables, meat and seafood as described for the specific foods. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. For eac
- Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace.
- Dial Gauge Canner—Process at 11 pounds pressure - Pints 60 minutes and Quarts 75 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.
- Weighted Gauge Canner—Process at 10 pounds pressure - Pints 60 minutes and Quarts 75 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
- *Note: cooked seafood can also be added as part of the solid mixture, but the processing time must be increased to 100 minutes for pints and quarts.