Oven Baked Tacos

I made these last night for after Jacob opened his mission call.  They were quick, easy and delicious. I did half in a 6 inch flour tortilla and half in corn tortillas.  Both tasted yummy!

• 2 lb ground beef
• 1 can refried beans
• 1 can of tomato sauce
• 1 packet taco seasoning
• 2 cups shredded cheese
• 12 tortillas/hard taco shells

Brown the ground beef in a large skillet. Completely drain all grease. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (add little at a time, if you add too much the  filling to be too runny and your tacos will be soggy on the bottoms).
Blend well and scoop into the tacos, then stand them up in the baking dish. Then just sprinkle the cheese over the top and bake at 375 degrees for about 10 minutes.

http://recipegeni.com/main-course/oven-baked-tacos/

Sugar Cookie Bars....SO YUMMY!

I made these in a 9x13 pan, but I think next time I would use the  next size up, 12x15 I think the 9x13 made them a little too thick, but maybe you will prefer them that way!  These are great for a quick dessert for a pack meeting or church activity!

• 2 1/2 cup baking flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3/4 cup sugar
• 1/4 cup powdered sugar
• 1/2 cup salted butter softened
• 1/4 cup sour cream
• 1 tsp vanilla
• 1 egg white
• 1 egg
• Butter cream frosting:
• 1/2 cup unsalted butter -softened
• 3 cups powdered sugar
• 3 TB half and half
• 1/2 t vanilla
• 1/4 tsp orange extract(I didn't have this so I just used a little extra vanilla)
• Orange food coloring (optional)

Instructions

1. Pre-heat oven to 350. Combine flour, salt and baking powder in a medium. sized bowl. Set aside.
2. With a mixer combine butter, sugar and powder sugar until fluffy (about 3 minutes). Pour in vanilla,eggs and sour cream and mix until combined. Then pour dry ingredients in this bowl and mix until combined.
3. Place mixture in a buttered 9x13 glass pan. Bake for 20 minutes or until lightly browned. Do not over bake.
4. For frosting, combine ingredients in large bowl and beat with a mixer for 2 minutes, or until fluffy. :)

Hot & Sour Soup...Best Recipe EVER

I have had this recipe for years and have no idea where it came from.  It is best made a day or two early.  Let the ingredients get to know each other, then you will have hot and sour perfection! Oh, and I always double this recipe.

6 cups chicken stock

bring to a simmer then add:

2 T soy sauce
2 T garlic and red chile paste (we use rooster sauce, sriracha) (I go light on this, maybe 1/2 to 3/4 what it calls for)



simmer for 10 minutes, then add
1/4 pound Julienned BBQ Pork
3/4 t pepper(Again, I tend to go light so the soup isn't too hot, like about half)
1/4 cup white vinegar
1 can sliced bamboo shoots
1 can baby sweet corn cobs
1 can sliced water chestnuts
1 can peeled straw mushrooms
1 cup sliced shittake mushrooms (feel free to use dried and just reconstitute)
1/2 pound tofu, sliced into 1/4 to 1/2 inch cubes

simmer 10 more minutes
while simmering mix:
5 tablespoons cornstarch & 5 tablespoons of water
mix then add
4 eggs, beaten, in a thin stream over the surface of the soup
Let stand 10 seconds then gently stir in 1 t. sesame oil

Yeah, I know this recipe looks terrifying, but it is WELL worth the effort.  We like to make a double batch and eat it for several days in a row.  It also freezes well too, so you could freeze single servings for later!