Mexican Tomato Soup

We may live in Texas now, but the cooler weather still makes you want to curl up with a warm bowl of soup for dinner! This recipe got rave reviews from my children... hopefully it will be a hit with your family, too.

Mexican Tomato Soup
Yield: Crock Pot Recipe

Ingredients

• 1 lb lean ground beef
• 2 small onions, diced
• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can crushed tomatoes, undrained
• 1 (7 oz) can diced green chiles, undrained
• 2 (14.5 oz) cans beef (or chicken) broth
• 2 beef bouillon cubes (I like Herb-Ox brand)
• 2 (10.75 oz) cans condensed tomato soup (I like Pacific Foods brand)
• 1 (15 oz) can corn kernels, drained
• 1 (15 oz) can black beans, drained and rinsed

Directions

1. In a skillet over medium-high heat, cook ground beef and onions until meat is browned and no longer pink and onions are translucent. Add taco seasoning to the skillet. Cook over medium heat for 5 minutes. Transfer to slow cooker.
2. Add tomatoes, chiles, broth, bouillon cubes, and tomato soup to slow cooker. Stir to combine.
3. Cook on low heat for 6-8 hours.
4. Shortly before serving, add corn and black beans to slow cooker. Stir to combine.
5. Serve topped with shredded cheese, sour cream, guacamole, green onions, and/or crushed tortilla chips.

Recipe adapted from Plain Chicken.

Creamy Baked Cheesecake

My youngest daughter is in her cheesecake era (see this Mini Cheesecakes post, one that we have made many times now!) so she requested a full-size cheesecake for her birthday instead of a more traditional cake. This recipe did not disappoint. She was in heaven!

Creamy Baked Cheesecake
Yield: 9-inch cheesecake

Ingredients

• 1 1/4 cups gluten free graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, room temperature
• 1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
• 3 large eggs, room temperature
• 1/4 cup lemon juice concentrate
• 1 (8 oz) container sour cream, room temperature

Directions

1. Preheat oven to 300°F.
2. Combine graham cracker crumbs, sugar, and butter; press firmly on bottom of 9-inch springform pan.
3. Using stand mixer fitted with beater attachment, beat cream cheese until fluffy.
4. Gradually beat in sweetened condensed milk until smooth.
5. Add eggs and lemon juice concentrate; mix well.
6. Pour into prepared pan.
7. Bake 50 minutes, or until center is set. Then top with sour cream and bake 5 minutes longer.
8. Place on wire rack to cool completely.
9. Chill overnight before serving.

Recipe adapted from Eagle Brand.

Shrimp Dip

This appetizer is reminiscent of crab dip and is perfect for casual or holiday get-togethers.

Shrimp Dip
Yield: serving size varies

Ingredients

• 3 (4 oz) cans mini shrimp, drained
• 1 (8 oz) package cream cheese
• 2/3 cup mayonnaise
• 1/2 cup sliced green onions
• 1 tsp Tony Chachere seasoning
• 1 tsp Captain Mike's seasoning (no salt variety)

Directions

1. Place all ingredients in 2-4 quart slow cooker, then cover with lid.
2. Turn on warm setting.
3. Stir after 30 minutes to an hour to combine ingredients.
4. Serve with dippers, such as crackers, mini bell peppers, baby carrots, celery sticks, tortilla chips, etc.
5. Stir periodically to keep dip evenly mixed and to avoid hot spots.

Monster Cookies

My daughter has started to become more adventurous in the kitchen, so this is actually one of the recipes that *she* made and not me! Her brother (my son) loves monster cookies, and these were a big hit! Feel free to change up the mix-ins to use whichever ingredients you have on hand... this recipe is great for finishing up those last odds and ends that may be sitting in your pantry.

Monster Cookies
Yield: 19 large cookies

Ingredients

• 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, room temperature
• 3/4 cup packed brown sugar, light or dark
• 3/4 cup white granulated sugar
• 3/4 cup creamy peanut butter
• 1 tsp vanilla
• 2 large eggs, room temperature
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup mini chocolate chips
• 1 cup mini M&M’s candies

Directions

1. Sift together the flour, baking soda, baking powder, and salt in a medium bowl, and set aside.
2. In a stand mixer fitted with paddle attachment, cream butter, brown sugar, and white sugar. Add vanilla, peanut butter, and eggs, and mix well.
3. Stir in the dry ingredients and mix until combined. Add the oats, mini chocolate chips, and mini M&M'S.
4. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.
5. Scoop the cookie dough using a large cookie scoop. Line 6 cookie dough balls per cookie sheet. Bake for 12-14 minutes.
6. Cool for 4 minutes on the hot sheet before transferring to a cooling rack.

Recipe adapted from Stephanie's Sweet Treats.

Mini Cheesecakes

Mini Cheesecakes
Yield: 12 muffin-size cheesecakes

Ingredients

• 1 1/4 cups almond flour
• 1/4 cup white sugar
• Small pinch of salt
• 1 Tbsp grated lemon peel
• 3 Tbsp unsalted butter, melted and slightly cooled
• 2 (8 oz) packages cream cheese, room temperature
• 1/2 cup white sugar
• 1 tsp vanilla
• Small pinch of salt
• 2 large eggs, room temperature

Directions

1. Prepare the Oven and Muffin Pan: Preheat oven to 350°F. Line a muffin pan with 12 muffin liners to ensure the cheesecakes don’t stick and are easy to remove after baking.
2. Make the Crust: In a medium mixing bowl, stir together almond flour, sugar, salt, and lemon peel. Once combined, stir in the butter until the mixture is thoroughly mixed and crumbly. Divide the crust mixture evenly among the muffin liners, using about 3 1/2 tsp per liner. Lightly press the mixture down with the bottom of a shot glass to form a compact crust base.
3. Bake the Crust: Place the muffin pan in the preheated oven and bake the crusts for about 10 minutes, or until very lightly browned. Once done, remove from the oven and let cool for at least 10 minutes while you prepare cheesecake filling.
4. Prepare the Cheesecake Filling: Using a stand mixer fitted with the beater attachment, beat the cream cheese and sugar together at medium speed until the mixture is light and creamy. Add the vanilla and salt, and continue to beat until combined. On low speed, beat in the eggs, one at a time, just until each is incorporated. NOTE: Be careful not to over mix the batter as this can affect the texture of the cheesecakes.
5. Fill and Bake the Cheesecakes: Fill each muffin liner about 2/3 full with the cheesecake batter. Return pan to the oven and bake for another 10 minutes, or until the centers of the cheesecakes remain firm and don’t jiggle when the pan is gently tapped. Then, open the oven door at least 1 foot wide and let the cheesecakes cool to room temperature over the next 1 1/2 hours.
6. Chill and Decorate: Chill the cheesecakes in the refrigerator for at least 2 hours before serving. This helps them set properly and enhances their flavor. Once chilled, decorate with berries and dust with powdered sugar, if desired. Store any leftovers in the refrigerator for up to 4 days.

Recipe adapted from Molly's Home Guide.

Cocoa Banana Bars

Cocoa Banana Bars
Yield: 9x13 pan

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups mashed bananas (about 4 bananas)
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsweetened cocoa powder
• 1 cup mini semisweet chocolate chips

Directions

1. Preheat oven to 350°F.
2. Grease 9x13 baking pan with nonstick cooking spray.
3. Beat butter and sugars in large mixer bowl until light and fluffy.
4. Add egg and vanilla; beat until well combined.
5. Stir in mashed bananas.
6. Stir in flour, baking soda, baking powder, and salt until just combined.
7. Remove half of batter and place in another bowl. Mix in cocoa powder. Spread cocoa batter in bottom of prepared pan.
8. Stir chocolate chips into remaining light batter. Spoon chocolate chip batter on top of cocoa batter in pan.
9. Swirl batter into marbled design, if desired.
10. Bake about 25 minutes, or until edges are golden brown.
11. Allow to cool before cutting into bars.

Recipe adapted from Allrecipes.