Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 tsp paprika
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Use approximately 3 tbsp. per pound of meat.

Moist & Fruity Rainbow Cake (Jello Cake)

1 baked 9 x 13 white cake, cooled
2 pkgs (3 oz. ea) Jello any flavor
2 cups boiling water
1 8 oz. cool whip

Prick cake with a fork at 1/2 inch intervals. Dissolve gelatin in boiling water. Pour carefully over cakes. Chill 3 to 4 hours. Top with whipped topping and chill.

Low Sugar Freezer Jam

3 c. crushed strawberries (1-16oz. container is aprox. 2c. crushed, so
use 1 & 1/2 containers)
2 c. sugar
mix together and let sit while making other

In pot combine:
1 3/4 c. apple juice
1 pkg. (1.75 oz) Sure Jell NO SUGAR (pink box) Fruit Pectin (Sure
Jell brand jelled better than Ball brand)
-Bring to a boil, boil 1 minute, stirring constantly, remove from heat
-Add strawberry and sugar mixture, stir until mixed
-Ladel into freezer containers, leaving 1/2 in. headspace
-Let jam sit in fridge 24 hrs.
-Freeze up to 1 yr. or keep in fridge for 3 mo.
Yield: 6 cups jam

Lemon Cupcakes with Lemon Frosting

Cupcakes
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1/2 cup butter, melted
2/3 cup water
3 eggs, beaten
2 tablespoons grated lemon peel
Frosting
2 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
2 to 3 tablespoons fresh lemon juice

1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2. In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat powdered sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.

Strawberry Pie from Grandma Werner

1 9 in frozen pie crust shell
1 qt. strawberries, washed & hulled
or 1 (20 oz) pkg. Frozen Whole Strawberries
1/2 cup sugar
2 tbsp. cornstarch
1/2 cup water
few drops of red food coloring (optional)

Bake pie crust according to package directions. Cool. Mash enough strawberries to measure 1/2 cup. Blend together sugar & cornstarch in saucepan. Add water, food coloring & crushed strawberries. Cook, stirring constantly, until mixture thickens and boils. Boil & stir for 1 minute. Cool. Lightly toss the remaining strawberries with the cooled, cooked mixture. Pour into bake pie crust & refrigerate for several hours. Serve with whipped cream if desired.

I also use this filling for waffle topping. I follow the above directions except I also add the whole berries when cooking and serve hot from the stove.

Peanut Butter Bars

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.