Easy Taco Soup Recipe

I got this Easy Taco Soup recipe from my cousin. It’s really easy, and really tasty. I took it to church for a dinner, and everyone that I talked to, that had some, said it was really good. My family loved it!


I love that the majority of the ingredients are from the pantry. I like to cook several pounds of hamburger at one time, and package in meal size bags for the freezer. If you have cooked hamburger already, this is a super easy dump recipe!


Easy Taco Soup Recipe


Easy Taco Soup Recipe


1 lb hamburger fried and drained

2 16 ounce jars of mild salsa

32 ounces beef broth,

1 can whole corn drained

Tortilla chips

Mexican Cheese


Mix together and simmer 20 minutes.

Serve topped with lightly crushed tortilla chips or nacho chips and Mexican cheese.


Easy Taco Soup Recipe


Recipe can easily be doubled or tripled. Like beans in your taco soup? Add a can of your favorite beans, drained.


Chocolate Marble Loaf Recipe


I’ve been making this Chocolate Marble Loaf recipe longer than I’ve had kids.

And I’ve have kids forever. Ok, I’ve had kids for 31 years, and some days, that’s forever! lol

Anyway, this makes an excellent cake. Very moist and flavorful. No frosting needed.


Chocolate Marble Loaf Recipe


 Chocolate Marble Loaf Recipe


1 3/4 all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
2/3 cups milk
3 tablespoons cocoa powder
1 tablespoon oil
1/2 teaspoon baking soda
2 tablespoons hot water

Preheat oven to 350* Grease and lightly flour a 9x5x3 inch loaf pan. Combine flour, baking powder and salt.

In another bowl, beat butter for 30 seconds. Add sugar and vanilla and bit until fluffy.

Add dry ingredients and milk alternately to butter – sugar mixture. Beating well after each addition.

In another bowl, combine the cocoa, oil, baking soda and 2 tablespoons hot water. Stir in 1/3 of the batter.


Chocolate Marble Loaf Recipe


Spoon light and dark batters alternately into loaf pan.


Chocolate Marble Loaf Recipe


Zig Zag spatula through batter.


Chocolate Marble Loaf Recipe


Bake for 45- 50 minutes or until done. Cool 15 minutes. Remove from pan and cool completely.


Chocolate Marble Loaf Recipe


This will make 12 slices, of course that depends on how thick you slice it. This is delicious served warm.


Chocolate Marble Loaf Recipe


This cake is awesome by it self. Every slice looks different. For a fancier, and even more delicious desert, drizzle with homemade chocolate sauce and top with whipped cream. Too bad I didn’t have either of those on hand today. We just ate it plain, and no one complained. They all wanted seconds.


Chocolate Marble Loaf Recipe



This recipe makes one loaf. Today, I doubled the recipe, which is why there are two in the pictures. I wrapped one for the freezer.


Chocolate Marble Loaf Recipe


Now when someone comes over, I can pull out a delicious cake. Just defrost for a few minutes, slice and serve.


In the Kitchen with Linda

Dinners my first week back to work went pretty well. I used the slow cooker a lot. We did get pizza one night over the weekend, though.

Working 12:30 to 9 pm makes getting dinner for the family challenging. I do as much as I can ahead of time. Like today, I made the rice this morning when I put the rest of the meal in the slow cooker. The slow cooker has always been my friend, but now we are tight. BFF’s. lol



Bacon Wrapped Vension Tenderloin


I was off Saturday night, so I made a Bacon Wrapped Venison tenderloin, alfredo noodles, and broccoli. Yum! The family was happy.


Bacon Wrapped Venison Tenderloin Dinner


While I was in the kitchen making that, I did a mini- freezer session. I made one meal of sweet & sour chicken (which I used tonight lol) one pack of Ranch chicken breasts, one pack of plain chicken breasts, and one pack of sliced onions & green peppers.


Chicken Freezer Session


I need to plan & allot the time this weekend to get some more meals in the freezer.


I’m still open to easy dinner ideas that my family will love! Share with me, please!


In the Kitchen with Linda



In the Kitchen with Linda & Dinner Menu


Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?



Monday – chicken or turkey – Slow cooker Sweet and Sour Chicken, rice, green beans

Tuesday – pizza/pasta – Spaghetti with venison meat sauce

Wednesday – Taco Night- Venison fajitas in the slow cooker

Thursday – pork or venison – Sausage Pasta Skillet Dinner, Broccoli

Friday venison  – Roast with potatoes and carrots in the slow cooker

Saturday – quick & easy- Cookout – hamburgers, potato salad, carrots, celery, chips

Sunday – Leftovers, sandwiches, or make your own

In the Kitchen with Linda – & a Life Update

It seems like forever since I’ve shared an In the Kitchen with Linda post. I have indeed been in the kitchen. My family sees to that. lol


I do cook different during the summer months. So I haven’t spent as much time in the kitchen as I do the other months of the year.


In the Kitchen with Linda


Back in January, I shared What Do I Want My Second Act to Look Like? I recently decided to get back into the work force after not working for 32 years. Oh, I was a consultant for a kitchen wares company a couple of different times. I am currently an ambassador for a health and wellness company, as well as working for this blog and on social media. But it’s been 32 years since I have had a regular, full time, work schedule.


I have accepted a job as a customer service representative. I will be working full time from home answering calls. This is for a legit company that I had to do the same pre-employment checks as if I was working on-site for a company. Drug test, background check, etc. (Yes, I passed both. lol)


It’s going to be an adjustment for my husband and our one remaining under 18, homeschooling, son. I will be working afternoons & evenings. We are still homeschooling. I will still have plenty of time to homeschool him. He mostly works independently anyway.


What does this life update have to do with being in the kitchen?


Well, I now need your help! What are some quick and easy, nutritious meals that my meat and potatoes husband and prefers fast food teenager will like?


I’ve got the meat and potatoes in the slow cooker covered. And the fries and chicken strips in the oven covered. lol


So please share your ideas for meals that can either be made ahead, put in the slow cooker, or would be super easy for my husband & son to put together.


A big thank you for sharing ideas with me!

My Family’s Favorite Homemade Pancake Recipe

*This post contains an affiliate link


My family loves pancakes. My kids always loved them for breakfast, lunch, & dinner. My husband doesn’t like to eat them as often as the kids always did. He loves blueberry pancakes, though. With no syrup. Me? I like extra real maple syrup on mine.  :)


blueberry pancakes


I like to have a bunch of pancakes in the freezer. Flash freeze the pancakes on a cookie sheet, then bag them. Or put waxed paper between the layers of pancakes so they don’t stick together.


freezer pancakes


That way, everyone can get their own for breakfasts or lunches. Or even snacks!


My Family's Favorite Homemade Pancake Recipe


 My Family’s Favorite Homemade Pancake Recipe

1 1/3 cups flour

1 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

2 tablespoons oil

1 cup milk


Combine the dry ingredients in a mixing bowl. Set aside

In another bowl, beat the egg. Add the oil & milk.

Add the wet ingredients to the dry ingredients. Stir just until moistened. Batter will be a little lumpy.

Drop 1/3 cup of batter onto a lightly greased, hot pan or griddle. Cook until bubbles form on the top of pancake, about 2 minutes. Flip, and cook an additional 2 minutes, or until golden brown.


Makes 8-10 pancakes

Recipe can be doubled, or tripled. I usually triple it.

For mini pancakes, use 1 tablespoon of batter


*This post contains a affiliate links. If you click the link & make a purchase, I will receive a small commission. Your price doesn’t change.

Resurrection Rolls – a Yummy, Sweet Dinner Roll for Easter or Anytime!


We have been making these rolls for years now. I don’t even remember how long, but it seems like they have always been part of our Easter celebration. Since we started celebrating Passover and the Feast of Unleavened Bread, we can no longer eat these on Easter. In fact, last year, these rolls were the most missed aspect of our former Easter Celebrations. So this year, I made them before Passover. The kids were so happy!



Resurrection Rolls

1 roll Refrigerated Crescent Roll dough, in the tube
8 marshmallows
2 TBS melted butter
4 TBS sugar
1/2 tsp. cinnamon

We never measure. In fact, I, personally, have not made these in awhile, as the kids take over and want to do it all themselves. Leftover butter and cinnamon sugar can be used on toast, so we don’t mind if there are leftovers.



Combine the cinnamon and sugar in a small bowl. To assemble, separate the crescent roll dough.




Dip a marshmallow into the melted butter, then into the cinnamon sugar.



Place onto the crescent roll. Seal the edges of the crescent roll securely.




If they are not sealed well, the marshmallow will leak out onto the cookie sheet while baking.

Bake according to package directions.




As you can see, some of ours opened while baking. That’s ok, they are still delicious!



So yummy!

You can tell the Easter story while assembling these rolls, that is, in fact, why they are called Resurrection Rolls. As your assembling the rolls, tell the kids that the marshmallow represents Jesus. The melted butter and the cinnamon sugar represent the oil and spices they anointed Jesus with. The crescent roll represents the tomb. After cooking, the empty roll represents the empty tomb.

My kids would actually eat these everyday, they are that good. Everyone that I have served these to, loves them. You will be glad you tried them, even if it’s not around Easter time when you make them.


Resurrection Rolls - a Yummy, Sweet Dinner Roll for Easter or Anytime!

Taco Pasta Salad Recipe

My whole family loves this Taco Pasta Salad. I’ve been making it for over 10 years now.  This recipe is from the July/August 2006 issue of Country Woman Magazine. Everyone that I have served it to, loves it. Hope you do too!


Taco Pasta Salad Recipe



Taco Pasta Salad Recipe

3 cups uncooked spiral pasta
1 pound ground beef
1 envelope taco seasoning
1  1/4 cups mayonnaise
2 to 3 tablespoons milk
3  3/4 teaspoons cider vinegar
3  3/4 teaspoons sugar
1 tablespoon ground mustard
7 cups torn iceberg lettuce
1 – 2 medium tomatoes, chopped
2 cups (8 ounces) shredded cheddar cheese
1/2 cups crushed nacho tortilla chips


1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; heat through.

2. In a small bowl, combine the mayonnaise, milk, vinegar, sugar and mustard; set aside.

3. Drain pasta; place in a large bowl. Add beef and mayonnaise mixture; toss to coat. Add lettuce, tomatoes and cheese; toss to combine. Sprinkle with tortilla chips.

Serves 12-14


Taco Pasta Salad Recipe


Linda’s Notes:

  • You can use any bite size pasta. I have also used elbow, shells and other shaped pasta. They all work well.
  • I don’t like mustard, so I don’t use it.
  • I have used all kinds of lettuce, not just iceberg. I use raw spinach, too.
  • You can also use plain tortilla chips. Or none. I often serve this without chips.
  • We like to sprinkle the cheese on the top, instead of stirring in.
  • It’s delicious served warm like the recipe says. I also make this ahead of time and refrigerate. Served cold with or without chips it makes a great summer meal.