Prepara 'Herb-Savor'

I think my kitchen needs this.

http://allrecipes.com//Recipe/quick-creamy-potato-soup/Detail.aspx

This was a winner. Easy and Alex gave it an 11 out of 10 possible.

REDO!

Gingerbread Bars (Land O Lakes)

1 1/4 cups sugar
1 cup butter
1 egg
3 tablespoons molasses
3 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger

Heat oven to 350.
Combine sugar, butter, egg and molasses. Beat until creamy.
Add flour, baking soda, ground cinnamon and ground ginger. Beat until well mixed.
Press dough into ungreased jelly roll pan.
Sprinkle with colored sugar or plain sugar, if desired.
Bake for 16-20 minutes or until edges start to brown.
Cool completely. Cut into desired shapes or into bars.

Broccoli Salad (from ZoeAnn Yoshikawa)

4 cups raw broccoli
1/2 cup sunflower seeds
1/2 cup craisins
1/2 cup green onions sliced
6 slices cooked and crumbled bacon

Mix these ingredients together in a large bowl.

3/4 cup mayo or miracle whip
1/2 tablespoon apple cider vinegar
1/3 cup sugar

Mix these 3 ingredients together and then mix with the broccoli salad.
Serve.

Everyone loves it and it is so easy.

I want to try this soon.

Flat Bread Tacos

When my kids were little I had my list of “go to” meals. Things we had over and over again. I didn’t try new recipes and experiment as much back then as I do now. I just wanted to get dinner on the table!

One of our standard meals was tacos. It was quick and it was easy – a pound of hamburger, some pre made crispy taco shells and a few toppings. For my kids it was basically ketchup and grated cheese!

Today’s recipe is a stepped up version of those tacos. Still quick and easy to prepare but a little more fun to eat!

I found the idea over at Real Mom Kitchenmonths ago and we have made them several times since. It is one of those “no brainer” type of meals. Love it!

Instead of taco shells it uses flatbread made quickly and easily out of biscuits from a can. The flatbread is nice and sturdy too so you can load it up with your favorite taco ingredients.

I tweeked the recipe a little by adding some taco seasoning into sour cream for the base of the flatbread taco (she used ranch dressing mix).

Just grab yourself a can of those Grand size muffins in a tube.

Use your hand or a rolling pin to flatten them out.

Use a large frying pan or griddle and “dry” fry the bread. Do not use any oil or butter. Cook each side of the flatbread until golden brown, approximately one minute per side.

Then start piling on the toppings. We started with a base of sour cream and taco seasoning. I just started adding the packaged taco seasoning into the sour cream until I liked the taste.

The ground beef seasoned with taco seasoning is next. You could also add some beans here but I’m not a big bean fan. The sour cream base helps hold on the meat!

And then the cheese so it will melt into the warm meat.

Some crisp, crunchy lettuce.

And finally, at our house, black olives. Now I think it would have made a prettier picture with some chopped tomato on it too but we had no tomatoes so just imagine a pretty, red tomato chopped on top!

One of the great things about this meal is that everyone can personalize it to their taste. Just set out an assortment of toppings and let everyone put their own combination together.

Flatbread Tacos

Printable Recipe

1 C sour cream
2 -3 tsps taco seasoning mix
1 lb. ground beef
1 pkg taco seasoning (season to taste)
1 recipe of flatbread (see below)

Optional toppings: sliced ripe olives, shredded lettuce, diced tomatoes and shredded cheese

In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving.(at least 30 minutes)

In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. Add in the taco seasong and cook according to the directions on the back of the package.

To serve, spread each flatbread with 2 tablespoons sour cream mixture then top each with meat mixture. Add toppings if desired.

Flatbread

1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits

With your hand or a rolling pin press out each biscuit into a 6-in. circle. You want a nice even thickness. In a nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown. This is a “dry fry” Do not use any type of grease, oil, butter etc. You cook them in a completely dry pan.