Taco Chowder

Taco Chowder (thicker then soup, but thinner then a dip)

1 Lb ground beef, cooked

1 Can (28 diced tomatoes

1 Can re-fried beans

1 Can black beans

1 Can mexi corn

1 can (10 oz) tomato soup

1 package Taco seasoning

crockpot, high, 4 hours

Serve with

cheese

corn chips

Sour cream

Ranch dressing

Cookie Sheet

This is the same cookie recipe, same temperature, on three different pans.

               A.                              B.                    C.

         Light mettle                Light mettle          Dark mettle

    Parchment paper           Silicone mat        Parchment paper

I think the light pan with the parchment paper works best. 

polynesian Pork Chops. Glunten free slow cooker.

The original recipe is here. She calls it Soy sauce and mushroom soup pork chops But I modified it to be GF, and gave it a shorter name.

1. Marinade pork chops in Soy sauce and brown sugar for one hour.
2. Put soup in slow cooker. Add can of mushrooms.
3. Put pork on top of soup.
4. Cook on low for 8 hours (or high for 4).

Super moist, and chops fall apart with fork. I would not have thought that soup and soy sauce go together, But I think the brown sugar makes it more a teriyaki sauce, and then the mushrooms and cream lend it an almost Polynesian flavor.

Pumpkin cookies. Gluten and dairy free

2 1/2  cups flour blend 1  tsp  baking soda 1  tsp  baking powder 1  tsp  cinnamon (next time some nutmeg and ginger too) 1/2  cup  shortening 1 1/2  cups  sugar 1 small can pumpkin

Instructions In large bowl, combine all ingredients. Stir until completely mixed. (I had to use hand mixer to get all the shortening lumps out) Preheat oven to 350 degrees F. Place spoonfuls of batter on ungreased cookie sheet, Bake 18-20 minutes