Sunday, October 17, 2010

Monday Meals-Paula Deen Style

It's that time of the week again, it's Monday Meals over on "A Love Worth Waiting For". I have 3 recipes to post today. Last week I watched an episode of Paula's Home Cooking and every recipe looked so delicious, so on Sunday, I woke up early and went the grocery store while Greg watched the boys. I made "Crabbies" for lunch and Taco Soup for supper and Peanut Butter Cheese Cake Minis for dessert, all from Paula Deen. I thought everything was absolutely delicious and will definitely be making all these recipes again.

8 ounces good white crabmeat, picked free of all shells
1 (5-ounce) jar Cheddar-horseradish spread (recommended: Kraft Old English)
2 tablespoons mayonnaise
1 teaspoon garlic powder
1/2 cup butter (1 stick), softened
Dash hot sauce or cayenne pepper
8 large toasted bread rounds
Chopped parsley leaves, for garnish
Preheat oven to 425 degrees F.

In a large bowl, combine crab, cheese spread, mayonnaise, garlic powder, butter and hot sauce. Divide mixture evenly over bread rounds and spread. Score each round into quarters and place on a greased baking sheet. Bake until topping is heated through and golden brown on top, about 10 to 15 minutes.

Sprinkle with parsley. Serve hot. These freeze and store well for drop-in company.

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.

Peanut Butter Cheese Cake Minis
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups

2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.


  1. I love Taco Soup and that dessert looks AMAZING!! I can not wait to try it!! Thanks for linking up! :)

  2. I love Taco Soup and that dessert looks AMAZING!! I can not wait to try it!! Thanks for linking up! :)

    *Sorry, I forgot that I was signed in on my giveaway blog. :)

  3. Those dessert cheesecake things look awesome.... I am so trying them SOON! My husband would love them.