There will be SOUP!

Decided I would try to cook for the beaux tonight. I hope he doesn't die or get sick! I have been craving taco soup lately! I haven't had it in awhile. Alabama's playing football, R is late so now my apartment smells so good! The smell is making me very hungry!

I put a pot up this morning on what I should dare to cook. A couple of people were interested in my Taco Soup recipe so I thought I would post it for you while I watch Alabama play Miss St.

1 can black beans
1 can pinto beans
1 can kidney beans
1 can ranch style beans
1 onion chopped
packet of ranch dressing
packet of taco seasoning
1 can stewed tomatoes
1 can rotel
1 can cream style corn
1 lb cooked ground sirloin/beef

Brown the beef, chop the onions, and pour everything into a crock pot. Put it on low for the whole day and come home to a yummy supper. I put sour cream, cheese, and Tostitos scoops in my soup for extra yumminess.

Buffalo Hot Wing Dip

This is some of the best dip I've ever had - and I can't have any more of it till afer February 15...

It's so easy to make and is great on some Scoops! Warning to those who don't like spicy: This stuff is hott!!

What you'll need:

2 bricks softened cream cheese
1 bottle Frank Buffalo Hot Wing Sauce
1 package of Ranch dip mix
2 cans chicken
1 small package of bacon bits
1 package/2cups shredded sharp chedder cheese

What to do:

Heat oven to 350. Mix all the ingredients in a bowl. Use a fork to separate the chicken chunks or put mixture in a food processor. Pour mixture into a baking pan and bake for approximately 20 minutes or until light brown on top. Serve warm with chips.

At the end of the day...

All good things must come to an end. That includes my day off. But I can't say that I haven't enjoyed it!

Supper Club tonight was a blast. I'm sure that with all 10 of us ladies there, we had to have been loud enough for all to hear but I hope that we were fun to listen to! I mean, with three pregnant women, six moms, three women who haven't had children yet and one who's not even married, I'm sure there were some great conversations to overhear! I was in such a good mood, I even got Trey a piece of Key Lime pie as a surprise.

Now that I'm home, I'm watching the Biggest Loser Finale and putting the chocolate on the peanut butter balls. Unfortunately Amy hasn't won the money but maybe Phil will...or his wife.

Now here's a recipe for the family:

Peanut Butter Balls

1 1/2 cup Peanut Butter

1/2 stick melted butter

2 cups confectioners sugar (plus extra during rolling the balls)

2 bags chocolate chips

1/4 stick parafin wax

Add the first three ingredients to a bowl and mix well. Pinch off the pieces of the peanut butter mixture and roll into small balls (larger than a marble but smaller than a golf ball). Place on sheet and refridgerate for at least 2 hours.

Melt chocolate with the wax. (I like to double boil it.) Using a toothpick, dip balls into the chocolate. Refridgerate until hard. Serve, Eat and Enjoy!

Not good: Chicken Veg Parmesian

Prep Time:
5 minTotal Time:
18 minMakes:
4 servings

What You Need
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic
minced 4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves
divided 1/4 tsp. black pepper 1 pkg.
(10 oz.) frozen mixed vegetables
thawed 2 Tbsp. KRAFT Grated Parmesan Cheese

Make It
MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).

ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.

SPRINKLE with the cheese.

Kraft Kitchens Tips
Special ExtraFor a spicier flavor, substitute crushed red pepper flakes for the black pepper.ShortcutTo quickly thaw the mixed vegetables, put them in a colander and run warm tap water over them.

Saucy Honey Mustard Chicken

Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, one topped chicken breast each

What You Need
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. GREY POUPON Savory Honey Mustard
1 Tbsp. honey

Make It
HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until chicken is cooked through (165°F).
MIX remaining ingredients; spoon over chicken.
COOK 2 min. or until sauce is heated through, stirring occasionally.

Serving Suggestion
Serve with hot cooked rice and steamed broccoli

See more Kraft Recipes here.

Food...and boys at the daycare

Tuscaloosa Hyundai had its annual Thanksgiving Day dinner today, complete with turkey, dressing, gravy, cranberry sauce, rolls, sweet potatoe casserole, green bean casserole, mac and cheese, crockpot mac and cheese, a cake that was to D.I.E. for and pumpkin pie - Oh it was all so good! I was in food heaven!! My favorites were the chocolate cake and Brooke's crockpot mac and cheese.

Let me explain something: I am the only female on the sales staff. There are ten other people besides me in my department. So that's ten people with XY chromosomes. Needless to say, I feel like a maid, a mother and a sister all at the same time.

Right now, I feel like I'm a teacher in preschool after all these guys ate their lunch! They are running around pulling pranks, touching everything on my desk while I'm working, being loud and obnoxious.

I feel like I need a whistle to call everybody to order! When will the sugar from all the carbs expire so they all crash??

It's what's for supper...

Prep Time:
5 minTotal Time:
45 minMakes:
6 servings


What You Need
Take 1 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water and mix & match your recipe from these options...

• 1 tsp. Italian seasoning 3/4 cup spaghetti sauce 3/4 cup KRAFT Shredded Mozzarella Cheese


• 2 tsp. chili powder 3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 3/4 cup KRAFT Shredded Mexican Style Cheese


• 1 tsp. dried oregano leaves 3/4 cup chopped roasted red peppers 3/4 cup ATHENOS Traditional Crumbled Feta Cheese

1 tsp. garlic powder 3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce 3/4 cup KRAFT Shredded Cheddar Cheese


Make It In Three Steps
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PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

SPOON add-ins evenly into indentations in meatloaves.

BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

Serving Suggestion: Serve with a hot baked potato and steamed seasonal vegetables.

Make Ahead: Prepare as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze until firm. Transfer to airtight container. Store in freezer up to 1 month. Thaw in refrigerator, then reheat in 375°F-oven for 20 min. or until heated through.

Special Extra: For a little kick, add 2 Tbsp. A.1. Original Steak Sauce to meat mixture before shaping into meatloaves.

Find more recipes here!