Oct 312012

Beer Bread


  • 12oz beer (I like Amber Bock)
  • 3 C. self rising flour
  • 1/3 C. sugar
  • 3 Tbsp. butter, melted
  • 1/2 cup cheddar cheese, optional

1. Preheat oven to 350. Grease a 9×5 loaf pan.
2. Combine flour, sugar and cheese; stir in beer. Dough will be sticky.
3. Pour into prepared loaf pan and cover with melted butter.
4. Bake for 50-60 minutes or until top is golden brown. Cool in pan for 30 minutes, then turn out and serve.

Source: Me, thanks to some Internet reseach

My notes: I started making beer bread after having some at a Tastefully Simple party. This recipe tastes so close to the mix from Tastefully Simple that you probably wouldn’t be able to tell the difference! In fact, the only difference I can see is TS Beer Bread costs $5.00 for the mix, plus the beer and this recipe does not! I did some research online and took several recipes into account and then created this one. Enjoy!

Oct 312012

Taco Soup

  • 2 pounds browned ground beef
  • 1 onion, chopped and sauteed with the beef
  • 1 beer
  • 1 15 oz can corn
  • 1 15 oz can black beans
  • 1 15 oz can dark red kidney beans
  • 2 cans Rotel (hot or mild)
  • 1 8 oz can tomato sauce
  • 1 cup water
  • 1 pack ranch dressing mix
  • 1 pack taco seasoning

Dump all ingredients in a big ol’ crockpot. Cook on low for 8 hours. Serve with shredded cheese, sour cream, fresh chopped onions, broken up tortilla chips and beer bread.

Source: Southern Living, doctored up by me

My notes: This is another recipe I like to make for a family who has just had a baby, or needs a meal, especially in the fall/winter, and it definitely hits the spot on Halloween!  It’s the perfect meal to have before trick or treating.

Oct 242012

Last night we hosted a dinner party for some of the worship team at church.  We’ve been discussing what to serve at our party for over a month now, and I had finally narrowed all the options down to just one – Soup Night.  I thought it would be fun (and easy) to make two or three different types of soup, bake a couple of loaves of bread and call dinner finished.  It seemed a little more original than my first and second choices, which were Taco Night or Spaghetti Night.  I started planning which soups to make and which breads to bake when I stumbled up on a brilliant idea.  Chili Bar!   So that’s what we did!


Chili Bar!

Here’s what you need to pull off a pretty awesome Chili Bar for your next party!

  • Chili (click for recipe)
  • Hot Dogs & Buns
  • French Fries
  • Tortilla Chips
  • Corn Muffins (click for recipe)
  • Individual Frito Bags
  • Spaghetti
  • Veggies – Lettuce, Tomatoes, Onions, Jalapenos, etc.
  • Dips – Queso, Salsa, Quacamole,  etc.
  • Condiments – Ketchup, Mustard, Sour Cream, etc.

Just a couple of notes…

1.  Don’t assume your grocery store will sell individual bags of Fritos.  If you do, you will be assured that they won’t.  Sadly, no Frito Pie in a Bag last night.

2.  Take advantage of the Mega Trio at Tijuana Flats.  It’s $11.19 well spent, and you get some killer queso, guacamole & salsa to go with all those chips!

3.  Have fun with it!  I forgot to make the spaghetti and I couldn’t find the Fritos, and everyone still had a great time.  I’ve never seen adults so excited for hot dogs!

I admit that I was pretty stressed about hosting last night.  I’d been out of town for four days and was still recovering from the lack of sleep from my weekend away.  I worried that the floors weren’t clean enough.  I wasn’t happy that my Halloween towels were still in the dryer.  And when the doorbell rang and our first guests arrived the french fries were still baking and the hot dogs were still cooking.

But you know what?  None of those things mattered.   Dinner was served when it was ready.  People ate and enjoyed seconds and thirds.  The kids played well together.  We joined together as a worship team from all campuses of our church, connecting over a common bond  and enjoying a fun meal.


Oct 242012

Back in the days before children, Dan and I used to spend Thursday evenings with friends watching Survivor.  One night we arrived in time for dinner.  Aimee dished out the most delicious chili I’ve ever had.  I begged for the recipe so I could make it again.  I’ve made this more times than I can count in the last 10 years and shared the recipe with several people.  I’ve changed it up a little bit as far as the spices are concerned.  You can do the same to make it spicier or milder as needed.

Aimee’s Chili


  • 2 pounds ground beef, browned
  • 1 25 oz can Bush’s Chili Beans – undrained
  • 1 15 oz can Dark Kidney Beans – drained
  • 1 15 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1 cup water
  • 2 cloves garlic
  • 1 onion, finely chopped
  • 3 tsp. chili powder (Alternative: 2 tsp. ground chipotle powder, plus 1 tsp. chili powder)
  • 2 tsp. ground cumin
  • 1/2 tsp. salt
  • 2 tsp. sugar


Place all ingredients in your slow cooker (6-7qt).  Cook on High and bring to a boil.  Turn down to Low and cook for several hours.