Karen’s Opinion

One of the great things about the holidays is that my kids love to cook. When they visit, I reap the benefits. My daughter and daughter in-law joined efforts and made scones. It killed me to not tell my daughter there was a Kitch-aid mixer under the tree.

Some had cranberries in them. Some were frosted. All were delicious!

I know that the folks in California are feeling the heat but here in Indiana, we are experiencing cool, fall weather. It is time to think about making soups and chili. One of my favorite soups is Taco Soup.

We are eating healthy food in this house. At least, we are trying to eat healthy food! There are a few chocolate truffles and some saltwater taffy laying around trying to ruin my resolve to eat better. I hope they don’t win. I found this great recipe for Taco Soup from my favorite cook, Paula Deen.

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Poor Val has not been feeling well and was a bit late getting Four Foods on Friday questions up for us to answer. Get well soon Val!

Here are the questions for this past Friday.

1. Are there any drinks you feel help you get better when you’re sick?
Unfortunately I was sick recently and can answer that good ole Gatorade was the only thing I could stand do drink.

2. Are there any foods you feel help you get better when you’re sick? Pancakes

3. Starve a cold, feed a fever. Do you believe this? I am not sure what this means. I am always hungry. Being sick never helps me diet.

4. Who cooks when you’re sick? My husband is usually the one who cooks in our house. He cooks when I am sick.

Every year around the fourth of July, I think I will make this cake. Perhaps, this will be the year! It sounds yummy.
Flag Cake
from the Barefoot Contessa
Ingredients

* 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
* 3 cups sugar
* 6 extra-large eggs at room temperature
* 1 cup sour cream at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 3 cups flour
* 1/3 cup cornstarch
* 1 teaspoon kosher salt
* 1 teaspoon baking soda

For the icing:

* 1 pound (4 sticks) unsalted butter at room temperature
* 1 1/2 pounds cream cheese at room temperature
* 1 pound confectioners’ sugar, sifted
* 1 1/2 teaspoons pure vanilla extract

To assemble:

* 2 half-pints blueberries
* 3 half-pints raspberries

Directions

Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

My husband should have been a chef. He is not only a great cook but he knows how to show off what he makes. Look at this beautiful array of food he fixed for dinner a few nights ago.