It turns out that November has been soup month. I didn't really realized that I had put so many soup recipes on the menu plan, but so far it's worked out okay.
Today was Taco Soup and weatherwise it was a perfect soup kind of day. We were promised 48 degrees and sunny and instead got 40 degrees, overcast, and windy. Not a good trade-off and a nice hot soup was comforting. I made the recipe just as directed on Monday and then refrigerated it until today. To minimize last minute prep, I warmed the soup in the crockpot during the afternoon for our Awana meal tonight. We topped it with Fritos and cheddar cheese.
While I was debating what to prepare as sides, I ran across this recipe that I had saved for Mexican Cheese Corn Bread. It's pretty good. The cumin flavor is very subtle. I had a Martha White sweet corn bread mix in the pantry so that is what I used. I don't know how different a standard Jiffy mix would be in this recipe, but I wonder if the savory flavors would come out more if it weren't competing with the sweet flavors. Maybe I'll find out another time.
Today was Taco Soup and weatherwise it was a perfect soup kind of day. We were promised 48 degrees and sunny and instead got 40 degrees, overcast, and windy. Not a good trade-off and a nice hot soup was comforting. I made the recipe just as directed on Monday and then refrigerated it until today. To minimize last minute prep, I warmed the soup in the crockpot during the afternoon for our Awana meal tonight. We topped it with Fritos and cheddar cheese.
While I was debating what to prepare as sides, I ran across this recipe that I had saved for Mexican Cheese Corn Bread. It's pretty good. The cumin flavor is very subtle. I had a Martha White sweet corn bread mix in the pantry so that is what I used. I don't know how different a standard Jiffy mix would be in this recipe, but I wonder if the savory flavors would come out more if it weren't competing with the sweet flavors. Maybe I'll find out another time.
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