Busy Day Slow Cooker Taco Soup

• Prep

  10 m

• Cook

  3 h 5 m

• Ready In

  3 h 15 m

Recipe By:Lucinda

“Kid-friendly and easy to throw in the slow cooker on a busy day! Top with tortilla chips, cheese, and sour cream.”

Ingredients

• 1 pound ground beef
• 2 (14.5 ounce) cans whole peeled tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed

• 1 (14 ounce) can whole kernel corn
• 1 (1 ounce) package taco seasoning
• 1 (1 ounce) package buttermilk ranch dressing mix

Directions

1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
3. Cook on Low for at least 3 hours.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 8/27/2018

Lemon Cheesecake Bars

yield: 24 LARGE BARS

prep time: 4 HOURS, 30 MINUTES

cook time: 30 MINUTES

INGREDIENTS:

FOR THE CRUST:

• 2 cup Nilla Wafers, crumbs (about 60 cookies)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

FOR THE CHEESECAKE FILLING:

• 2 packages (8oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp lemon extract
• 1 lemon, zested

FOR THE COOKIE LAYER:

• 3/4 cup unsalted butter, softened
• 1 1/2 cup granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 2 cup all-purpose flour
• 1 lemon, zested
• 11oz white chocolate morsels (I use Ghirardelli)

DIRECTIONS:

1. Line a 13×9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
2. In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.
3. Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.
4. For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over cookie crust.
5. For the cookie dough, beat butter and sugar for 2 minutes. Add egg, vanilla and lemon zest and beat until combined. Add in baking powder, salt and flour, beating until fully blended. Fold in white chocolate morsels. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until covered.
6. Bake for 30-35 minutes until lightly browned. The center will still be jiggly, that’s okay. Allow to cool completely. Refrigerate for 4 hours (or overnight). Slice and serve COLD. Enjoy!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/lemon-cheesecake-bars/

You see that mountain over there?

You see that mountain over there?

Some day I’m going to climb that mountain.

Yes, sir, I’ve been waiting all these years

Tired of drying these dang old tears

I’m ready to take a long, long trip

Where happiness grows

In fields of peacefulness

Where arguments are laid to rest

And everyone acts their best.

No comparing me to you

No staring at what I do

No sickness; only healthy hearts

Friendships will never depart.

Yes, do you see that mountain over there?

Some day; I’m going to visit it one day

This here’s only a short visit to stay

Gonna make that mountain for every day.

Written by,

Terry

08/26/2018