This was a quick recipe from the Taste of Homes Fast Fixes with Mixes book. There were only 6 ingredients and very short cook and prep time.
Beefy Tomato Soup
1 pound ground beef
1 quart tomato juice
3 cups water
3/4 cup uncooked elbow macaroni
1 envelope onion soup mix
1/4 teaspoon chili powder
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until macaroni is tender. Yield:8 servings
Changes and Shortcuts: The only change I made was to use a smaller size macaroni.
Results: This was quick and tasty, but a little too much meat. Seemed like it was missing something, but I'm not sure what.
Keeper? No
Showing posts with label Taste of Home's Fast Fixes with Mixes. Show all posts
Showing posts with label Taste of Home's Fast Fixes with Mixes. Show all posts
Sunday, February 14, 2010
Friday, April 17, 2009
Sunshine Muffins
If like me you don’t really care for corn bread because it’s gritty, try these muffins. They use a cake mix and a corn bread mix so they are less gritty and somewhat sweeter than regular corn muffins. Be careful with the cake mix. The recipe calls for a 9 oz cake mix. I luckily realized at the last minute that I bought an 18 oz mix. I used half and can save it for the next time I make these muffins! This recipe is from Taste of Home's Fast Fixes with Mixes.
Sunshine Muffins
2 eggs
½ cup water
1/3 cup milk
2 tablespoons vegetable oil
1 package (9 oz) yellow cake mix
1 package (8 ½ oz) corn bread/muffin mix
In a bowl, combine the eggs, water, milk, and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire rack.
Yield: 14 muffins
Changes and Shortcuts: Accidentally bought a cake mix with pudding in it. I used it anyway and the muffins were great.
Results: Good muffins, easy to make!
Keeper? YES!
Sunshine Muffins
2 eggs
½ cup water
1/3 cup milk
2 tablespoons vegetable oil
1 package (9 oz) yellow cake mix
1 package (8 ½ oz) corn bread/muffin mix
In a bowl, combine the eggs, water, milk, and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire rack.
Yield: 14 muffins
Changes and Shortcuts: Accidentally bought a cake mix with pudding in it. I used it anyway and the muffins were great.
Results: Good muffins, easy to make!
Keeper? YES!
Sunday, March 22, 2009
43. Nacho Potao Soup
I went back to Taste of Home Fast Fixes with Mixes for this soup. This is another soup that has just a few ingredients, quick prep time, and sounded like it would taste good…
Nacho Potato Soup
1 package (3 ¼ oz) au gratin potatoes
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional
In a 3-qt saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts)
Changes and Shortcuts: There was nothing that I had to do ahead of time with this recipe. I simply assembled my box of au gratin potato mix, can of corn, and can of tomatoes on the counter and put my soup pot on the stove before I left for work. The recipe didn’t suggest it, but I broke up the potatoes as I put them in the pot so they would be bite size in the soup.
Results: Another success! This is a nice, quick, creamy soup. The recipe makes enough for lunch leftovers. I realized that I didn’t put the hot pepper sauce in the soup—but I never missed it. This would probably also be good with either ground beef or shredded chicken in it. I served it with a good, crusty, whole grain bread and it was perfect!
Keeper? YES!
Nacho Potato Soup
1 package (3 ¼ oz) au gratin potatoes
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional
In a 3-qt saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts)
Changes and Shortcuts: There was nothing that I had to do ahead of time with this recipe. I simply assembled my box of au gratin potato mix, can of corn, and can of tomatoes on the counter and put my soup pot on the stove before I left for work. The recipe didn’t suggest it, but I broke up the potatoes as I put them in the pot so they would be bite size in the soup.
Results: Another success! This is a nice, quick, creamy soup. The recipe makes enough for lunch leftovers. I realized that I didn’t put the hot pepper sauce in the soup—but I never missed it. This would probably also be good with either ground beef or shredded chicken in it. I served it with a good, crusty, whole grain bread and it was perfect!
Keeper? YES!
Friday, February 20, 2009
Broccoli-Cheese Corn Bread
This recipe is from the Taste of Home’s Fast Fixes with Mixes book. I’m not a fan of corn bread, but this one has lots of flavor—and lots of stuff in it to really make it tasty.
Broccoli-Cheese Corn Bread
4 eggs
½ cup butter melted
¾ teaspoon salt
1 package (8.5 oz) corn bread/muffin mix
1 package (10 oz) frozen chopped broccoli, thawed and drained
1 cup (4 oz) shredded cheddar cheese
1 medium onion, chopped
In a bowl, combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11’ X 7’ X 2’ baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm. Yield: 12 servings. Note: to make muffins instead of bread, fill greased muffins cups three fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Yield: 1 ½ dozen.
Changes and shortcuts:
I thawed the broccoli the night before then placed it in a bowl lined with paper towel in the refrigerator. By the time I got home from work, the broccoli was ready to be cooked. Since I was chopping onion for the soup the night before, I also chopped the onion for the corn bread. I put a little less onion than the recipe calls for as we have someone who dislikes onions in the family. The 11 X 7 pan seemed awfully big, so I used an 8 X 8 pan.
Results:
Very good. I plan to make muffins the next time!
Keeper? YES!
Broccoli-Cheese Corn Bread
4 eggs
½ cup butter melted
¾ teaspoon salt
1 package (8.5 oz) corn bread/muffin mix
1 package (10 oz) frozen chopped broccoli, thawed and drained
1 cup (4 oz) shredded cheddar cheese
1 medium onion, chopped
In a bowl, combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11’ X 7’ X 2’ baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm. Yield: 12 servings. Note: to make muffins instead of bread, fill greased muffins cups three fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Yield: 1 ½ dozen.
Changes and shortcuts:
I thawed the broccoli the night before then placed it in a bowl lined with paper towel in the refrigerator. By the time I got home from work, the broccoli was ready to be cooked. Since I was chopping onion for the soup the night before, I also chopped the onion for the corn bread. I put a little less onion than the recipe calls for as we have someone who dislikes onions in the family. The 11 X 7 pan seemed awfully big, so I used an 8 X 8 pan.
Results:
Very good. I plan to make muffins the next time!
Keeper? YES!
Friday, January 23, 2009
51. Broccoli Wild Rice Soup
This is a great, quick, satisfying soup. Very few ingredients. The seasonings are already in the rice mix, which makes this very quick to throw together.
This recipe was found in the Taste of Home's Fast Fixes with Mixes cook book. (ISBN 978-0-89821-556-4, www.booksarefun.com).
Broccoli Wild Rice Soup
1 package (6 oz) chicken and wild rice mix
5 cups water
1 package (10 oz) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
1 package (8 oz) cream cheese, cubed
¼ cup slivered almonds, optional
In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings (about 2 quarts)
Changes and shortcuts:
I forgot to pick up a box of frozen chopped broccoli when I was at the store, so I found some broccoli spears in the freezer, poured some out in a bowl this morning, and left them in the fridge to thaw today. While the rice and water were simmering tonight, I chopped the broccoli and shredded the carrot. I'm not a fan of dried onion flakes, so I also minced some fresh onion. I left the almonds out...didn't have any on hand and I'm not sure that we would like the crunch texture in this soup.
Result:
Good quick meal! For a vegetarian, I think this recipe would be good with cream of mushroom soup instead of cream of broccoli and a seasoned rice mix without chicken flavoring.
Keeper? Yes!
This recipe was found in the Taste of Home's Fast Fixes with Mixes cook book. (ISBN 978-0-89821-556-4, www.booksarefun.com).
Broccoli Wild Rice Soup
1 package (6 oz) chicken and wild rice mix
5 cups water
1 package (10 oz) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
1 package (8 oz) cream cheese, cubed
¼ cup slivered almonds, optional
In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings (about 2 quarts)
Changes and shortcuts:
I forgot to pick up a box of frozen chopped broccoli when I was at the store, so I found some broccoli spears in the freezer, poured some out in a bowl this morning, and left them in the fridge to thaw today. While the rice and water were simmering tonight, I chopped the broccoli and shredded the carrot. I'm not a fan of dried onion flakes, so I also minced some fresh onion. I left the almonds out...didn't have any on hand and I'm not sure that we would like the crunch texture in this soup.
Result:
Good quick meal! For a vegetarian, I think this recipe would be good with cream of mushroom soup instead of cream of broccoli and a seasoned rice mix without chicken flavoring.
Keeper? Yes!
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