Okay, so I know we don’t get the snow here in the South that I was used to in the North but we get rain and the cold has a tendency to feel as though it goes right through you! Today I am looking for some warm, comfy foods in between my Organization project!  I am organizing the house from one side to the other!  Literally I am going from one side of the house and going room by room and closet by closet!  I know it isn’t Spring yet but I am going to get a “jumpstart” so I am organized and can focus on other things that are “more important”!

Here’s a little spicy recipe to keep you warm – a Taco Noodle bake:

Ingredients

• 2 cups uncooked wide egg noodles
• 2 pounds ground beef
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1 can (4 ounces) chopped green chilies
• 1 envelope taco seasoning
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 cup (4 ounces) shredded cheddar cheese
• 2 cups shredded lettuce
• 1 cup diced fresh tomatoes
• 1/3 cup sliced ripe olives, drained
• 1/2 cup taco sauce
• 1/2 cup sour cream

Directions

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Drain noodles; place in a greased 11-in. x 7-in. baking dish. Spread with beef mixture; sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Let stand for 10 minutes.
• Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour cream. Yield: 8 servings.

Now for a Yummy Keep Me Warm kind of soup:

Ingredients

• 1 pound bulk pork sausage
• 4 cups water
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 5 medium red potatoes, cubed
• 4 cups chopped cabbage
• 3 large carrots, thinly sliced
• 4 celery ribs, chopped
• 1 medium zucchini, chopped
• 1 large onion, chopped
• 5 chicken bouillon cubes
• 1 tablespoon dried parsley flakes
• 3/4 teaspoon pepper
• 1 can (12 ounces) evaporated milk

Directions

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker. Stir in the water and soups until blended. Add the vegetables, bouillon, parsley and pepper.
• Cover and cook on low for 9-10 hours or until vegetables are tender. Stir in milk; cover and cook 30 minutes longer. Yield: 15 servings (about 4 quarts).

Ingredients

• 2 medium potatoes, peeled and cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch slices
• 1 medium onion, chopped
• 1 celery rib, diced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 6 tablespoons all-purpose flour
• 3 cups chicken broth
• 4 cups cubed cooked turkey or chicken
• 2/3 cup frozen peas
• 1/2 cup plus 1 tablespoon heavy whipping cream, divided
• 1 tablespoon minced fresh parsley
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 package (15 ounces) refrigerated pie pastry
• 1 egg

Directions

• In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
• Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
• Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
• To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).

I hope these recipes bless you and yours!  Stay warm!

God Bless,

Janet Scott