CookinMama

This is better than pre-packaged mixes. Omit the flour in the mix. If you'd like to thicken your chili, use refried beans instead--no one will notice-I promise! Use 1/4 cup at a time until it's as thick as you'd like it. Use the seasoning mix as follows: for a small batch of chili use 2T of mix with 1 lb meat of choice, any other veg additions and 1 can of drained/rinsed beans (or about 6-8 oz dry beans, cooked), 1 can diced tomatoes and 1 can reg sized can tomato sauce. For a bigger batch use about 4T of mix with 2 lbs meat, 1 pound of dry beans (cooked) or about 3 cans rinsed/drained beans, 2 cans reg sized tomato sauce, 1 (or 2) cans diced tomatoes, and some water if you'd like to thin it. This is only to give others an idea of how much mix for the beans/meat/tomato ratio. It's very forgiving. This makes a very very good plain ole fashioned no frills chili. Also, if you want this just warm...decrease pepper flakes to 1 tsp--it's still plenty warm for those who don't like it hot (like me!). I did jump up the chili powder amount to 2 level TB instead of 4 tsp. This is a well-rounded mix--I was not left with that..'there's just something missing' feeling. It was ALL there! Thanks for the awesome recipe!

This wheat bread is fabulous! I did add 1 1/2 TB gluten and doubled the milk powder (just a preference on both) and rounded the shortening to 2 TB. It was soft, smooth, sweet and all around delicious. A great bread for sandwiches, toast or fresh and hot with a meal. TRY this bread!

Yum! Thanks Judy! I made these exactly as recipe states. I did need to add more water (I used water and milk powder instead of milk, easier to get room temp)during the kneading. But I always test the dough for stiffness during the second knead. Please folks, remember that making breads and doughs in the bread machine still requires you to check the dough during kneading. Adding more liquid or flour according to how the dough feels. During the second knead it should feel sticky, like tape. For reference I like to fold a piece of scotch tape and tape to top of bread machine. I tap my finger on it to get a feel for what the dough should fel like, then I touch the dough. Adding more liquid or flour as needed. (I remove the tape before baking happens) All that said, these rolls are wonderful!!! A nice delicate crunch from the corn, and a lovely yeast fragrance and flavor! I am making these to take to Thanksgiving dinner! ***I forgot to state that I did only bake these for 15 minues (I am sure 45 is a typo) and got 10 huge rolls. You could easily make them smaller and get around 18-20 perfect dinner sized rolls.

This is a great basic taco soup recipe! To lengthen how far this goes add an extra can of tomatoe sauce, another cup of water, omit 1 pound of ground beef, add 1-2 more cans of rinsed, drained beans and more taco seasoning to taste.I also never use corn and sub in-you guessed it-more beans! I typically use these 3 beans in one batch- red kidney beans, garbanzo beans and black beans. But ANY bean will work here! Kick the flavor up by adding a small well drained can of diced green chilis and chopped olives. Put a dollop of sour cream and small handful shredded chedder in each bowl just before serving. Don't forget the hot sauce on the side for heat lovers! Thanks Patricia for such a fun, versatile recipe!

Awesome! My first time making real cinnamon rolls. This bread machine recipe made it a pleasure and a breeze! My family loves them....the icing sends it over the top. Even the next day (cold and un-iced from the fridge) it's delicious. Place a heaping tablespoon of icing on the top of a roll and microwave the roll for about 30-45 seconds--piping hot and oogy gooey yummy! I know I'll be using this recipe for years! Thanks!

Delicious! Especially straight out of the oven! Due to personal preference I used 1/2 wheat and 1/2 white flours and all brown sugar (this just screamed to me that it wanted a touch of molasses). To lighten this up, I might even try using 1/2 butter called for and subbing in extra applesauce. But some butter needs to be here--it completely adds to the flavor! YUMMY! Thanks!