Chili Taco Soup

This recipe is a favorite of my families. Perfect for a cold day outside. You can cook it on a stove top or in a crock pot.

2 pounds ground beef
2 packages (1.25-ounce) taco seasoning mix
2 cans (14.5-ounce) diced roasted tomatoes
2 cans (4-ounce) chopped green chilies
2 cups tomato juice
2 cubes beef bouillon
2 teaspoons dried minced onion
1/2 teaspoon garlic salt
2 cans (16-ounce) cowboy or ranch style beans
2 cans (15-ounce) black beans, drained and rinsed
2 cans (11 ounces) corn, drained
Garnish with sour cream, shredded cheese, cilantro, lime and tortilla strips.

Brown ground beef add taco seasoning mix until coated well.
In large crock pot or stove top pot add all ingredients together stir until mixed.
In pot: Cover on medium approx. 30 minutes until hot, stir often. Cover turn heat to low and let simmer 1.5 more hours.
In Crock: Cover and cook on medium 1 hour then turn heat to low for 3-4 more hours.
Serve with corn tortillas or corn bread. Enjoy!
Level: EASY

What is your FAVORITE Thanksgiving Recipe?

With Thanksgiving just a week away I would love it if you would share your favorite recipe that you use every year at Thanksgiving. Do you have Fabulous stuffing? What about your Pie's? My assignment each year is Monkey Bread and strawberry jam. Share your recipe with us under the comments section or email it to viewfrommyporch@aol.com include any special story or pictures if they apply.

Best Pumpkin Pie

It is the time of year for PUMPKIN! Nothing beats a great pumpkin pie. Pie can be very easy to make with the right instructions and ingredients. This recipe is FABULOUS! I love Paula Deen and I love how easy her recipes are. YUMMY!

Ingredients:
1 (8-ounce) package cream cheese, softened

2 cups canned pumpkin, mashed

1 cup sugar

1/4 teaspoon salt

1 egg plus 2 egg yolks, slightly beaten

1 cup half-and-half

1/4 cup (1/2 stick) melted butter

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 piece pre-made pie dough

Whipped cream, for topping
Directions:
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Cook Time 50 min

Level Easy

Yield 6 to 8 servings

Recipe from: Paula Deen

Very EASY Pumpkin Chocolate Chip Cookies

We love Pumpkin Chocolate Chip Cookies this time of year. I found this recipe a few years back. It is so easy to make and the cookies are really good.

2 boxes spice cake mix

1 29 ounce can pumpkin

2 cups chocolate chips (optional)

Preparation:Pre-heat oven to 375 degrees.

Mix together all ingredients. Drop by spoonfuls onto a baking sheet.Bake for 12 to 15 minutes, or until cookies are done.