Crockpot Taco Soup:
Place the following ingredients in a crockpot, in this order:
1 lb ground beef, browned and drained
1 packet taco seasoning
1 packet ranch dressing mix
1 large can diced tomatoes (entire contents)
1 can diced tomatoes w/ green chiles (entire contents)
2 cans corn (entire contents)
2 cans kidney beans, rinsed and drained
2 cans black beans, rinsed and drained
Stir together, and simmer on high for 8-10 hours or on low for 4-5 hours. Serve with shredded cheese and tortilla chips.
* I stretched the recipe by doubling the meat, adding another packet of seasoning, and some water.
Double Delight Peanut Butter Cookies:
This recipe is worth a million bucks! The lady who invented it won 1 million dollars in the Pillsbury Recipe Bake-Off contest. They have a cream peanut butter center and are soooo tasty!
Mix together in small bowl:
1/4 cup dry-roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
In a separate bowl, blend:
1/2 cup creamy peanut butter
1/2 cup powdered sugar
Form mixture into 24 balls, about 1-inch in diameter.
Slice 1 roll (16.5 oz) of Pillsbury refrigerated peanut butter cookie dough into 12 circles. Cut each circle in 1/2 to make 24 cookie dough pieces. Flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Roll each covered ball in peanut/sugar mixture; gently pat mixture completely onto balls. On ungreased, large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with non-stick spray; press into remaining peanut mixture and then flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle remaining peanut mixture evenly on tops of cookies, gently press into dough.
Bake 7-10 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
* I couldn't find refrigerated peanut butter cookie dough, so I used sugar cookie dough instead and it was great!