Greek Salad

inspiration: back of the balsamic bottle
prep: 10 minutes
cook: none
serves: 4-6

 Description: This has been our favorite salad dressing recipe for many years. It's packed with flavor and has all kinds of yummy tidbits in it. I especially like it in the summer with some leftover meat. It does not hold up well in the fridge and should be eaten within two days..... Although It never lasts that long in our fridge.

 Ingredients:
 1 can artichoke hearts, drained and quartered
1 large cucumber, peeled, halved lengthwise, sliced crosswise
2 medium tomatoes, cut into wedges (or a carton on cherry tomatoes
1 can ripe black olives (can substitute kalmata olives for more intense flavor)
1/2 cup crumbled feta cheese
6 cups assorted salad greens, washed, dried
favorite greek salad dressing or balsamic dressing

Directions:

1. Place artichokes, cucumber, tomatoes, and olives in a large serving bowl.
2. Pour dressing evenly over vegetables and let marinate for about 30 minutes.
3. Add salad greens, toss to coat and sprinkle with feta cheese.

Burrito Bowl

inspiration: Chipotle
prep: 30 minutes
cook: 30-60 minutes
serves: up to 10

Description: This is a great dish to use leftover shredded chicken or beef. If you're making this meal on a busy weeknight using a few tricks will also get this dish on the table quickly.  This is also a fantastic dish to serve at a party. It is totally customizable. It can be heavy on the meat, meatless, no rice, spicy or mild. Yumm!

Ingredients:

For a party:

1 lb of crock-pot shredded chicken
and or/
1 lb of shredded beef or pork
6 cups of white or brown rice
4 tbs chopped cilantro
zest and juice of 1 lime
3 cups of black beans (2-3 cans)
5 tsp minced garlic
2 tsp cumin
1 green, red, and yellow peppers, sliced in long strips
1 onion sliced in long strips
1 bag of frozen corn, thawed and patted dry
2 minced jalapeno
Salt and Pepper

toppings:
1 pre-made guacamole box, found near bagged salads
sour cream
shredded Monterrey jack cheese
salsa
olives
etc.

I would also have chips and a few different dips, margaritas, etc

For a family of four 

1/2 lb of leftover shredded chicken, pork, or beef
2 cups of white or brown rice (short cut: buy the rice already cooked in a bag)
2 tbs cilantro
zest and juice of 1 lime
1 can of black beans
3 tsp minced garlic
1 tsp cumin
1/2 green, red, and yellow peppers sliced in strips
1/2 onion sliced in long strips
1/2 bag of frozen corn (or one can)
1 minced jalapeno
Salt and Pepper

toppings:
1 packet of pre-made guacamole packet
sour cream
shredded cheese
salsa
olives
etc.
*adjust the recipe measurements accordingly

1. For the rice: Cook the rice according to the package directions. Toss the rice with 2 tbs cilantro and lime zest. Set aside.

2. For the black beans, drain and rinse. Warm the beans in a medium sauce pan over medium low heat, then season with 1 tsp garlic, 1 tsp red pepper, and 2 tsp cumin.keep warm on the stove.

3. For the vegetables: In a skillet over medium heat, add olive oil. Once hot, add the vegetables, season with a pinch of salt, and toss to coat. Cook until vegetables have softened, about 3 to 5 minutes.

4. For the corn salsa: Toss the corn, 1 minced jalapeno, 1 clove minced garlic, juice of 1 lime, 2 tbs cilantro, a pinch of salt and a pinch of pepper together. 

5. Have your meat cooked, warmed,  and ready to serve

6. Put everything in serving platters and line the food up buffet style. Start with the rice, beans, meat, vegetables, corn salsa, then toppings.

Mexican Corn Dip

inspiration: Shelly M
prep: 10 minutes
cook: inactive 4 hours
serves: over 3 cups of dip

Description: Having a few good dip recipe's make entertaining and potlucks simple and stress free. This dip is make ahead, quick to put together, easy to control the level of heat, and it was filling too. I make it fairly mild and then have the spices on the side to customize. My son and most adults that tried it,  liked lots of chili powder and cumin added to it. My daughter and many little ones liked it as is.

Ingredients:

3 cans of Mexican corn, drained
1 can diced green chilies, drained
5 green onions, chopped green and white parts
1 small container of sour cream
at least 1 jalapeno pepper chopped (more for more kick) *I buy the canned ones
3/4 cup mayo
10 oz Mexican shredded cheese
cumin- to taste
chili powder-to taste
Lawry's season salt with pepper- to taste


Directions:

1. In a medium bowl combine all ingredients except spices.
2. Mix well.
3. Cover and refrigerate at least 4 hours.

Pizza Pasta

Inspiration: my fitness pal
Prep Time: 10 minutes
Cook Time: 6-8 hours
Makes: Serves 6

Description: This was a fun dish and came out really well. The kids thought they were getting "pizza," but they were also eating mushrooms and peppers. This recipe can be adapted to any favorite pizza toppings.

Ingredients
8 oz. Italian sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms
1 3/4 cups tomato sauce
1/2 can of sliced olives
1 tsp. Italian seasoning
3 cups cooked egg noodles
1 package of mini pepperoni (if use regular size cut in half)
1/4 cup shredded Cheddar cheese
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese


Cooking Instructions
1. In a large skillet, sprayed with olive oil cooking spray, brown meat, onion and green pepper.
2. Stir in mushrooms, tomato sauce, Italian seasoning and pepperoni. 
4. Add cooked noodles to a serving bowl.
5. Add the meat mixture to the serving bowl.
6.Sprinkle cheeses on.
7.Mix  to combine and serve. 

Apple Cranberry Turnovers

Inspiration: ellie krueger
prep: 20 minutes
cook: 35 minutes
serves: 8

 Description: These little guys were Soooo good. The buttery flakes of the phyllo dough held tart apples and cranberries. They are labor intensive and phyllo dough is tricky to work with....but they tasted delicious! To make these more appetizer size I just cut them in half. They lasted well in the fridge and reheated well the next day for leftovers. The leftover filling went very well with breakfast crepes the next day too.

Ingredients:
4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)
1/3 cup dried cranberries
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
6 sheets phyllo dough, thawed
3 tablespoons melted butter
Cooking spray

Directions:

1. In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes.
2. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
3. Lay a sheet of phyllo onto a large cutting board and brush the dough with melted butter. Top with a second sheet and brush with butter
4. Add another sheet of phyllo and brush with oil.
5. Cut the phyllo into 4 long pieces.
6. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket.
7. Continue to fold to maintain the triangle shape so a turnover is formed.
8. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers.
Be sure to reserve a little butter to brush the top of each turnover.
9. Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining butter and bake for 20 to 25 minutes at 350, or until nicely browned. Serve warm.

Sausage Skewers

inspiration: ellie krueger
prep: 20 minutes
cook: 0
serves: around 20 skewers


Description: Football parties are around the corner. I enjoy "football" food as much as everyone else, but when you invite people over for the big game, you're never quite sure of their diet. This is a quick, no cook, make ahead dish that my kids and hubby DEVOURED.  Any type of sausage would work well with this, I happen to like spicy chicken sausage. Make sure to keep these small enough to pop in your mouth.

 Ingredients:
8 ounces favorite pre cooked poultry sausage
8 large basil leaves
12 pitted olives, halved
24 grape tomatoes
24 toothpicks or skewers

Directions:

1. Cut the sausage into 1-inch rounds. 

2. Cut the basil leaves lengthwise into thirds.

3. Put an olive half about 1/3 of the way down onto a skewer.
4. Then add 1 strip of basil, folding so it fits nicely on the skewer.
5. Follow with 1 grape tomato and a round of sausage.
6. Position everything on the end of the skewer so the skewer can stand up on its sausage end.

Chicken Deviled Eggs

Inspiration: leftovers
Prep: less than 30
Cook: 10 minutes
Serves: depends

Description: I had leftover chicken salad and was looking at inventive ways of using the leftovers. Somewhere out in blog land I remember someone using chicken and making deviled eggs. These turned out very tasty and filling.

Ingredients:
leftover chicken salad (I used my no mayo chicken salad recipe)
hard boiled eggs, halved and yolks removed
Lawry's season salt
chopped chives for garnish

1. Boil eggs until hard. (normally 10 minutes)
2. Peel and cut eggs in half, discard the yolks
3. Using a small spoon or scoop put chicken salad in egg center
4. sprinkle Lawry's season salt and some chopped chives for flair

Tips and Tricks:
A small melon scooper works out really well for this
Sprinkle seasoning on chicken before you place it on your serving plate, it will keep the plate clean

Variations:
Also yummy  with tuna

Orange Marmalade Sriracha Wings

Inspiration: The Virtual Weber Bullet
Prep time:10 minutes
Cook Time: about an hour

Description:  These wings provide a nice combination of spicy and sweet.  Because the glaze is so flavorful, there is no need to marinate the wings.  It is a perfect party food or when you want to indulge that craving for wings.

Ingredients
1 5lb bag of wings
S&P
1 18 oz jar Orange Marmalade
1/3 cup - honey
1/3 cup - brown sugar
1/3 cup - Sriracha Sauce
2 Tbsp lemon juice (optional- I use the lemon to cut the sweetness of the brown sugar and honey and it provides a more complex flavor)

Directions:
1. Lightly salt and pepper the chicken wings.
2. Combine marmalade, honey, brown sugar, Sriracha Sauce in a heavy sauce pan and heat over medium heat. Bring to a boil and  stir constantly to dissolve the sugar. 
3. Add lemon juice, if desired remove from heat.
4. Grill wings indirect at 350º for 45 minutes or until golden brown.
5. Dip the wings in the sauce, then place back on the grill and continue to cook 10 minutes. Repeat this process one or two more times. When you're done,you should have a 'candy like' glaze.
6. Use the leftover glaze as a dipping sauce.


Tips and Tricks
Agave Nectar can replace the brown sugar and is a good substitute for diabetics who cannot have sugar
If using as a dipping sauce, serve the sauce hot or it will congeal.
This glaze can be used on other grilled meats such as chicken, pork chops, ribs and meatballs.

Variations
Alternate Glaze Technique- Grill the wings as above for an hour or until golden brown but do not glaze. Remove wings from heat. Place glaze in nonreactive bowl and add wings. Toss the wings until thoroughly covered with the glaze. Remove wings and place in serving container. Place excess glaze in a smaller container and use as a dipping sauce.
You can use different flavor marmalades and jams to slightly alter the flavor of the glaze.  You can use cherry, blueberry, peach, etc.

Mini Quiches

Inspiration: Various Sources
Prep time: less than 30 minutes
Cook time: about 25 min
Makes: 24 mini pops

Description:   I call these POPS, because you can just pop them in your mouth. This is the first of many variations I'm experimenting with!

                                      

                                                     
Ingredients
1 cup ground chicken or beef
taco seasoning
5-6 eggs
2-3 Tbsp of milk
S&P
1/2 finely chopped onion 
finely chopped olives
salsa
shredded cheese
mini muffin tin


1. Brown the meat in a saute pan and generously coat it with taco seasoning.
2. Spray your mini muffin pan with cooking spray.
3. Add 1 Tbsp of seasoned meat to each muffin mold.
4. Add 1 tsp of olives, salsa, onions, or whatever you like to each spot.
5. Add a pinch of shredded cheese to each muffin mold.
6. Whisk your eggs, milk, and S&P in a small bowl.
7. Pour egg mixture over each muffin. (Make sure the meat is cooled, you don't want scrambled eggs!)
8. Bake in 350 degree oven for 20 to 25 minutes. To test for denseness, the center should be puffy and firm.

Tips and Tricks
This is a perfect way to use leftover ground meat.

Variations

Sausage: crumbled sausage, red and green peppers, cheese, onion, egg mixture
Ham: cubed ham, Swiss cheese, egg mixture

BBQ Chicken Salad

Inspiration: hungry girl
Prep time: marinating time, 1-2 hours
Cook time: less than 30
Makes: serves 4

Description: What we like about this salad is that it's not a goey mess of bbq sauce that you sometimes get. There still is sauce, smoke, and the grill flavor, just not all over everything. I have tried a few  hungry girl recipe's and have not been impressed. But this one was a keeper.

Ingredients
1 head of lettuce, chopped
2 tomatoes, chopped
1 can of corn
1/2 can of black beans, drained and rinsed well.
1/2 can of red kidney beans, drained and rinsed well.
1/2 can of olives chopped
2 butterflied chicken breasts (will have four thin breasts).
1/2-1 cup of your favorite bbq sauce
shredded cheese (as much or as little as you like)
(optional) crumbled or broken tortilla chips


Directions:
1. Butterfly 2 chicken breasts and put the four pieces in a ziploc. Pour in bbq sauce and coat the chicken well. Seal the bag and set back in the fridge.
2. Marinate the chicken at least an hour or up to 12 hours. Cook the chicken in a saute pan or grill on the bbq. (You can also grill the corn at the same time, if your going that route)
3. When fully cooked, slice the chicken into long slices or bite size pieces.
4. Mix the remaining ingredients together. Add as much of ingredients or as little as you like.
5. Lay the chicken pieces over the top.
6. Serve with bbq sauce, ranch, or combine the two sauces for an interesting dressing.


Variations
For a true taste of summer, you can grill the chicken breasts instead of sauteing and substitute 2 grilled ears of corn cut off the cob for the corn.

Roasted Salsa

Inspiration: Everyday Food Magazine
Prep time:30 minutes
Makes: 3 cups

Description: Homemade salsa is hard to compare to the store brands. I have tried MANY different ways techniques and recipe's over the years. This one is super simple and can easily be altered for spiciness. I especially like how you throw it in the oven and then blend. 
.

                                                       

Ingredients
2 large tomatoes
1 white onion halved
3 jalapenos
3 garlic cloves
3 Tbsp lime juice
S&P
1/4 cup chopped cilantro
2 Tbsp tomato paste

1. Place tomatoes, onion, jalapenos, and garlic cloves in a single layer on a baking sheet.
2. Place baking sheet in an oven and broil until veggies are blistered and softened about 10 minutes. Flip veggies as needed. (garlic might need to be removed before other veggies)
3. Discard garlic skins, slice open jalapenos and remove seeds.
4. In a food processor, pulse vegetables until coarsely pureed. Add lime juice and season with S&P.
5. If the coloring isn't as rich as you want, add tomato paste to achieve a darker red. Pulse to combine
6. Transfer to serving bowl and stir in cilantro.

*Keeps well in fridge up to 5 days or freeze for 3 mths.

Tips and Tricks
For added spice, do not de-seed the jalepenos.

Variations
For green salsa, swap tomatoes with 1 1/2 lbs of tomatillos and omit lime juice.

Artichoke Dip

Inspiration: Pioneer Woman
Prep time: 30 minutes
Cook time: 20-30 minutes
Makes: 4 cups

Description: I like dips in all forms and have found very few I don't like. This one is above and beyond. Chunks of artichoke are in the dish, along with a little kick from cayenne. I have been requested to make this many times. 

Ingredients

2 cans artichoke hearts, drained
1 block of cream cheese (can use light or fat free)
1 cup mayo  (can use light)
2 green onions, chopped
1 c grated Parmesan
S&P
Cayenne

1. Place one can of artichokes, cream cheese, and mayo in a food processor.
2. Sprinkle in cayenne to taste and green onions.
3. Pulse mixture to smooth texture.
4. Mix in Parmesan and S&P to the mixture.
5. Taste the mixture and adjust S&P and cayenne to desired spice level.
6. Rough chop the 2nd can of artichokes.
7. Stir in artichoke pieces to dip.
8. Pour into desired size oven dish (I use a 13x9 pan), bake 20 minutes at 350 degrees or until hot and bubbling.

Tips and Tricks
You can always add spinach to this.

Vegetable Spring Rolls

Inspiration: beginning cooking series
Prep time: 1/2 hour depending on one's knife skills
Makes: about 23 rolls

Description: Cheap, Quick, Tasty, Healthy... need I say more? Oh the kids had a blast putting these together. The rice paper does rip easily, but the package has so many it didn't matter. After a few attempts it's easy to get the hang of it.

Ingredients
3/4 cup julienned carrot *
3/4 cup julienned red pepper*
1/4 cup chopped scallion
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
2 tsp sesame oil
2 tsp honey
12x 6 1/2 inch rounds of rice paper
3/4 cup spring mix salad
fresh herbs if desired

*I use a julienne peeler, you can see it in my favorite things section
Directions:
1. To make the dressing, whisk rice wine vinegar, soy, and honey together. Drizzle in sesame oil while whisking.
2. Put dressing on spring mix salad.
3. Immerse rice paper wrappers 3 at a time for about 5 seconds in a bowl of hot water.  You can moisten any sections that don't become pliable with a few drops of hot water.
4. Arrange 2 Tbsp of spring mix in a horizontal line across the bottom of the rice paper. Leave a 1 inch border on the bottom edge and on each side.
5. Top salad with 3 strips of carrots, scallion, and red pepper, and herbs.
6. Roll up filling tightly in the rice paper sheet. Fold 2 sides of the sheet to completely enclose the filling.
7. Tightly cover spring rolls with saran wrap and refrigerate until just prior to serving.
8. Cut spring rolls in half with a serrated knife and serve.

Tips and Tricks
You can make these about 5-6 hours ahead of serving.
Serve with spicy peanut sauce

No Mayo Chicken Salad

Inspiration: beginning cooking class
Prep time:  with pre shredded chicken less than 30 min.

Description: My hubby (and waistline) are not a fan of mayonnaise....yet I still married him (and coming to terms with the waistline). This is a great chicken salad recipe that does not have all the fattening ingredients or sauces. The simple dressing makes this flavorful and healthy.

                                                   

Ingredients
1 cooked and shredded chicken
2 Tbsp dijon
1 Tbsp white wine vinegar
1 tsp chopped garlic
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp Tabasco
5 Tbsp evoo
2 chopped heads of butter lettuce (or your favorite leaf lettuce)

1. Shred the chicken into bite size pieces.
2. Mix all ingredients except chicken and lettuce in a large bowl. Add chicken shreds to dressing and gently toss.
2. Place chicken on top of lettuce leaves and devour!

Tips and Tricks
Use the poached chicken recipe or a grocery store fryer chicken to make this recipe quickly.
Use this dressing recipe for: tacos, sandwiches, or just by itself.
The dressing is what makes the difference!

Caprese Toasts

Inspiration: Giada
Prep time: 20 minutes
Cook time: 5 minutes

Makes: about 30 slices

Description: To me these ingredients are the holy trinity. Cheese, tomato, basil.....my mouth is watering right now. We like to toast the bread and then add the toppings. It is easily done without the toast and makes an awesome side salad or appetizer.

Ingredients

1 loaf baguette, cut into 1/2-inch thick slices

1/4 cup extra-virgin olive oil or balsamic vinegar

Salt & fresh ground pepper

5 Roma tomatoes, sliced

1 1/4 pounds fresh mozzarella, sliced

1 bunch fresh basil leaves, stemmed

balsamic vinegar for drizzling
Directions:

1. Preheat the oven to 450 degrees F.

2. Arrange the sliced baguette bread on a baking sheet.

3. Brush the sliced baguette with some of the olive oil and sprinkle with salt and pepper.
4. Bake until the bread is slightly golden and crisp, about 5 minutes and remove from the oven.

5. Top each baguette slice with a slice of mozzarella.

6. Return the baking sheet to the oven to warm the cheese, about 5 minutes.
7. Arrange the toasts on a serving platter.

8. Top each toast with tomato and basil.

9. Using a brush, drizzle the remaining olive oil or balsamic over the basil.
10. Sprinkle the toasts with salt and pepper.

Tips and Tricks 

I don't always heat the mozzarella. Sometimes I just toast the baguette slices and right before a party I put the dish together.

It is important to season the toast to get a robust flavor.

Sliders

Inspiration: my genius mind
Prep time: 15 minutes
Cook time: 10 minutes
Makes: 16 sliders

Description: I love these mini hamburgers. There are tons of ways to make this your own. They are always a hit at parties. My kids request them for birthday parties too. The hawaiian roll gives some softness and sweetness to the savory meat and condiments. 

Ingredients
4 large beef patties 
1 package of Hawaiian rolls
1 bottle of spiced mayo/sandwich mayo/or chipolte mayo

favorite burger condiments such as:
tomatoes
cheese
lettuce
pickles
sauteed onions
ketchup
mustard
etc....

Directions:
1. Grill hamburgers and cut them into 1/4ths.
2. Spread mayo mixture on the Hawaiian rolls.
3. Add desired toppings to hamburger.
4. Put hamburger patty on roll and try not to eat to many!



Variations
For the hamburger patties, you can use turkey, chicken, or Boca patties.

Crock Pot Meatballs

Inspiration: Cindy K
Prep time: 5 minutes
Cook time: 2-6 hours
Makes: 10+ servings, depends on how much you eat!

Description: These are ridiculously easy. When I was working and apart of a bun-co group this was my go to dish to bring. I would slap together the ingredients in the morning and they would be bubbling hot in time for the game. It is also easy to adjust the sugar content if there is a diabetic at the party. 

Ingredients
1-2 packages of frozen beef or turkey meatballs
1 jar of spaghetti sauce (look for low sugar sauce for diabetics)
1 small bottle of grape jelly ( sugar free jelly is easy to find)

Directions:
1. Pour the whole bag of meatballs into a crock pot.
2. Pour all the sauce and all the jelly into the same crock pot.
3. Turn the crock pot on low.
4. Stir every 30 minutes until combined and heated through. 3-6 hours

Tips and Tricks
If pressed for time, you can place the crock pot on high for a quicker cook time.
These meatballs are also good for meatball subs.

Variations
Instead of grape jelly add in cranberry sauce for a festive change.

Veggie Pizza

Inspiration: kraftfoods.com
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 30 bite size pieces or 8 personal pan size pieces

Description: I have had many versions of this popular party dish. I have altered this to my favorite veggies and spices. It is fun to create for dinner. Luckily my kids eat these veggies so it isn't to hard to get them to eat. I like the colors, the taste, and the quick preparation.

Ingredients
2 cans crescent dinner rolls
1 pkg cream cheese (can use light)
1/2 c miracle whip  (can use light)
1 tsp dill weed
1/2 tsp onion salt
1 c broccoli florets
1 c chopped green pepper (I also use red)
1 c chopped tomato
1 c olives  (or more!)
shredded cheese

1. Separate dough into 4 rectangles. Press onto bottom and up side of baking pan to form crust.
2. Bake the crust at 375 degrees F for 10-13 minutes.
2. Mix cream cheese,mayo, dill, and onion salt until well blended.
3. Chop vegetable to desired size. I like them on the small side.
4. When crust is cooled (It takes just a few minutes), spread mayo topping over the top. Sprinkle on cheese and add toppings.
5. Cut into bite size squares.

Tips and Tricks
We sometimes do this as dinner. I cut crust into 8-16 large squares and let the kids pick the veggies they want.
You can make this ahead of time and refrigerate

Variations
You can use any veggies you like raw

Taco Soup

Inspiration: Paula Deen
Prep time: 15 minutes
Cook time: 1 hour
Makes: 16 servings

Description: This soup has so many depths of flavor it is amazing. The low and slow transforms this simple soup to a mouthwatering one. I always add shredded cheese and a good dollop of sour cream. It makes plenty for leftovers and for freezing.

Ingredients

2 lbs ground beef
2 cups diced onions
2 cans pinto beans
1 can corn
1 can stewed tomatoes
1 can diced tomatoes
1 can tomatoes with chile's
1 can black olives sliced
1/2 cup sliced green olives
1 package taco seasoning
1 package ranch salad dressing mix
garnish: chips, sour cream, cheese, green onions, or pickled jalapenos


Directions:
1. Brown ground beef and onions transfer to dutch oven or crock pot.
2. To the dutch oven or crock pot, add the beans, corn, tomatoes, olives, taco and ranch seasoning.
3. Cook in dutch oven 1 hour or crock pot 6-8 hours.

Tips and Tricks
I like to use whole stewed tomatoes to make the soup chunky.

Variations
I don't always add the green sliced olives.

cranberry pear salad

allrecipes.com
less than 30
12 servings

1/3 c apricot nectar
1/3 c red wine vinegar
1/3 c canola oil
1tsp dijon mustard
1/8 tsp pepper
2 tbs sugar
1/2 c chopped walnuts
12 c salad greens  (about two bags of mixed greens)
3 pears sliced      (or diced apples)
1/2 c dried cranberries  (sometimes I use cran/raisin mix)
3/4 c feta cheese

1. Mix together first 6 ingredients for dressing.
2. Melt sugar over medium heat add walnuts, stir to coat remove from heat.
2. In salad bowl combine greens, pears and cranberries, drizzle with dressing. Add candied walnuts and feta cheeses.

* This is a very popular salad for parties. It is a sweeter salad and lots of goodies in it. I have never gone home with leftovers!!