What’s Cookin’ in the Country?

I love finding new recipes, but sometimes it’s fun to go back and pull out one from years ago.  Such is the case with today’s menu of:

Taco Casserole
Spanish Rice
(Then a new dessert)
Hot Fudge Spoon Cake 

Taco Casserole is an inexpensive and simple dish to prepare.  I made it lots when my girls were home.  I like to serve a Spanish Rice with it – I use the Zatarain’s Brand.  You only add tomatoes and water to the rice mix and let it simmer for about 20 minutes.  It’s super good!


Here’s the recipe for the casserole:

Taco casserole 
Jiffy Cornbread mix
1# Ground beef
Taco Seasoning
Canned Tomatoes or Tomato Sauce

Mix up the Cornbread as directed.  Place in greased square dish.  Set aside.
Brown ground beef in skillet; drain fat.  Add taco seasoning and a can of tomatoes with the juice.  Pour over cornbread mix.  Top with Cheese.

Taco Casserole, ready for the oven!

Bake about 20 minutes at 400 degrees.  Serve with sour cream.

Taco Casserole and Spanish Rice

Dessert was a new recipe I found in a Gooseberry Patch Cookbook I checked out from the local library over the weekend.  Cookbooks are one of my favorite kind of books to scour through!  You never know what kind of treasures you’ll come upon.  This dessert is made in the crock pot!  I’m thinking this would be a great dessert to come home to on Sunday night.  It begs for a scoop of ice cream to balance off the nice dark chocolate.  Please oblige.  =)

I know what you’re thinking!  “If this is spoon cake, why is there a fork
on the plate?”  Because I wasn’t thinking when I took the picture!
It was indeed eaten with a spoon!  

Hot Fudge Spoon Cake

1 cup all-purpose flour
1 3/4 cup brown sugar, packed and divided
1/4 cup plus 3 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 3/4 cups hot water
Optional: vanilla ice cream

Combine flour, one cup brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl. Whisk in milk, butter and vanilla. Spread evenly in a slow cooker. Mix together remaining 3/4 cup brown sugar and 1/4 cup cocoa; sprinkle evenly over top of batter. Pour in hot water; do not stir. Cover and cook on high setting for 2 hours or until a toothpick inserted one inch deep comes out clean. Spoon warm cake into bowls; top with vanilla ice cream, if desired.

Any new…or perhaps old favorite recipes cooking up in your kitchen this weekend?

With love from my country kitchen,

11 thoughts on “What’s Cookin’ in the Country?

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