Living in Iowa in the winter, everyone knows that more time will be spent inside rather than enjoying the cold outdoors. This can make time drag, but if you try hard enough there are things to do that will help to speed up the long cold winter months. Perhaps learning a new hobby or craft, such as joining a quilt club, sewing or learning yoga. I have read that joining a weight loss group can help to support others and also help to keep a person focused. Sometimes those are not available in our small towns.

Taco Chili

Preparing soup for supper is always a quick way to have a meal ready in your crockpot at the end of the day. We like to eat soups during the winter months. With only two of us in the household, we usually have enough to freeze part of the recipe for another time, which is always handy.

Ingredients

1 1/2 pounds ground beef

3 packages Old El Paso seasoning

1/2 to 1 medium chopped onion

1 32-ounce can tomato juice

2 16-ounce cans whole kernel corn, undrained

1 16-ounce can pinto beans, drained

1 16-ounce can red kidney beans, drained

2 8-ounce cans tomato sauce

Instructions

Saute meat with onion. Drain excess grease from meat. Add taco seasoning. Add all other ingredients. Cook on medium-low to low heat for 30 minutes to 1 hour. Top your soup (in the bowl) with tortilla chips, green onions, grated cheddar cheese, black sliced olives and sour cream.

*Reminder: Be sure to drain the pinto beans and red kidney beans.

Potato Cheese Soup

Ingredients

4 medium potatoes, diced

1/2 onion, diced

1 stalk celery, diced

1/2 to 1 cup water

4 cups milk

2 tablespoons (heaping) cornstarch or flour, mixed with the milk

1/2 cup ham, diced

1/4 pound Velveeta cheese

1 stick margarine

Salt and pepper to taste

Instructions

Combine the first four ingredients and cook until tender. Add milk, cornstarch mixture, ham, cheese, margarine, salt and pepper.

*A crockpot works great for this recipe or, as the recipe calls for, a large pot. I like to increase the ham to one cup.

Orange Sherbert Salad

This is a refreshing sweet salad. The orange sherbert is a treat and can be served any time of the year.

Ingredients

2 (3-ounce) packages of orange gelatin

1 cup boiling water

1 pint orange sherbet, softened

1 cup whipping cream, whipped

1 (11-ounce) can mandarin oranges, drained

Instructions

Combine gelatin and boiling water, stirring until gelatin dissolves. Let cool. Add sherbet, stirring until blended. Fold in whipped cream and oranges. Spoon mixture into a lightly oiled, *6-cup mold. Cover and chill until firm. Unmold onto a serving plate.

*If you don’t have a jello mold to use, use a clear glass bowl.

Sweet Crispix Mix

Now is the time to make munchies and goodies for family gatherings and celebrations. Recently when I looked for a Chex Mix type recipe, I searched for a recipe where I didn’t have to put the ingredients in a paper sack and use a microwave. Personally I don’t feel it is very sanitary to put food inside of a grocery sack to complete a recipe. Also, sometimes paper sacks are not that readily available, at least at my house. This recipe is completed in a cake pan and using the oven.

Ingredients

8 cups Crispix cereal

2 cups pecan halves

1/2 cup brown sugar

1/2 cup corn syrup

1/2 cup butter

1 teaspoon vanilla

1/2 teaspoon baking soda

Instructions

Preheat oven to 250 degrees. In a large bowl, combine cereal and pecans. In a large saucepan, over medium heat, combine brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally. Remove from the heat and stir in vanilla and baking soda. Adding the soda will make the ingredients boil up. Pour over cereal mixture, tossing to coat evenly.

Pour mixture into a 9-by-13-inch pan. Bake for one hour stirring every 20 minutes. Pour onto wax paper to cool. Store in a tall plastic food container that has a tight fitting lid.

Loretta Krahling is a columnist with over 38 years of newspaper experience. If you have a favorite recipe you would like to share or if you have any questions, email them to Loretta at krahling93@gmail.com.