Texas Beef Skillet

My Grandma Storms’ standard wedding shower gift was a "Better Homes and Gardens" cookbook. And so it was that when Mike and I got married, I received one from her. It has been one of those cookbooks that I reach for over and over. Not because it’s full of wonderful, gourmet recipes, but because it’s full of good, basic recipes ~ and recipes for just about anything a young bride might want to make. One of my early favorites is still a family favorite, although now I have to like, triple the recipe! So, here it is for you to try as well.


Texas Beef Skillet

1 lb ground beef
3/4 C chopped onion
1 16-oz can tomatoes, cut up
1 15 1/2-oz can red kidney beans
1/2 C quick cooking rice
3 T chopped green pepper
1 1/2 tsp chili powder
1/2 tsp garlic powder (I use fresh, diced garlic to taste)
3/4 C shredded cheddar cheese
Corn chips, crushed

In a skillet cook ground beef and onion till meat is browned and onion is tender. Drain off fat. Stir in the undrained tomatoes, drained beans, uncooked rice, green pepper, chili powder, garlic powder, 1/2 C water, and 1/2 tsp salt. Bring to a boil, reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Top with cheese. Cover and heat about 3 minutes or till cheese melts. Sprinkle corn chips around the edge. Serves 6.

This will double fine in a 12" skillet. If you are going to multiply it more than that, you’ll have to move on to a larger skillet or a dutch oven. The children really like this, and I usually serve it with extra corn chips and a green salad.

Enjoy!

Glazed Harvest Apple Cake

Here’s another YUMMY fall dessert! I originally found this in one of those super little recipe magazines, but when I couldn’t locate it recently, I went to RecipeZaar, and there it was!



Glazed Harvest Apple Cake

Cake
3 Cups finely chopped peeled apples
1 box yellow cake mix
1 (3 1/2 oz) box instant vanilla pudding
1 1/2 tsp cinnamon
1/2 C oil
1/2 C water
4 eggs

Glaze
1 1/4 C firmly packed brown sugar
1/2 C butter, cut into chunks
1/4 C apple juice

1. Heat oven to 350*.

2. Grease and flour 12 cup bundt pan.

3. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed.

4. Pour into prepared pan. Bake for 40-55 minutes or until cake tester comes out clean.

5. Cool in pan 15 minutes. While cake is cooling, combine all glaze ingredients in med. saucepan.

6. Cook over med-high heat until mixture starts to boil, stirring occasionally. Boil 1 minute.

7. Reserve 1/4 cup glaze, keep warm. With cake still in pan, pour remaining glaze over warm cake, between cake and edges of pan so glaze runs down sides of cake. Let stand 15 minutes.

8. Invert onto serving plate and remove pan. Slowly pour reserved 1/4 C of glaze over top of cake. Sprinkle with powdered sugar if desired.

9. Serve warm or cool. May be served with whipped cream or cinnamon flavored ice cream.

Enjoy! This is another that is quickly becoming a favorite around here.