Taco soup and Tiramisu (or chocolate) Bowl

Hello ladies!! For my first post I'm going to share one of my favorite recipes Taco Soup. I have had more compliment with this recipe! It's great for crowds because it's easy to double and the best part is NO ONE knows how easy it is, I shared it with a friend after I made dinner once and they were shocked!! I know at least one of you already has it and maybe some of you have different versions but I love it and hope you all will too! The dessert I found online a long time ago so I provided a picture!! Traditionally tiramisu is made with coffee but if you aren't a coffee drinker just substitute it with chocolate milk and make chocolate-misu bowl instead=)!

TACO SOUP

1 LB Ground beef
1 can corn
1 package taco seasoning
1 can chopped tomatoes
1 can tomato sauce
2 cans of beans (what ever you like best, we usually use 2 different kinds because it adds more color)
1 TBS brown sugar
garlic and onion powder to taste (sorry I have made it to much I don't measure)

Cook and drain hamburger. (we like to add some garlic and onion powder when we cook the hamburger too but you do what you like)

Drain and rinse beans, drain corn. Add ALL ingredients to a pot. Stir till the brown sugar and taco seasoning are dissolved. Heat to boil. Serve with cheese, sour cream and chips (or whatever else you like on your tacos). Chad love to eat this like a dip, so dig in and eat how you like there is no wrong way! Spoon, chips it doesn't matter.









Tiramisu Bowl

1 package (8 ounces) Philadelphia® Cream Cheese, softened
3 cups cold milk
2 packages JELL-O® Vanilla Flavor Instant Pudding & Pie Filling
1 container (8 ounces) Cool Whip® Whipped Topping, thawed, divided
48 NILLA® Wafers
1/2 cup brewed strong Maxwell House® Coffee, divided or substitute chocolate milk
2 squares (1 ounce each) Baker's® Semi-Sweet Baking Chocolate, coarsely grated
1 cup fresh raspberries


Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.

Place 24 of the waters in 3-qt. serving bowl; drizzle with half of the coffee(chocolate milk). Top with half each of the pudding mixture and chocolate.

Repeat layers of wafers, drizzled coffee (chocolate milk), pudding mixture and chocolate; top with whipped topping and raspberries. Refrigerate at least 3 hours. Store leftovers in the refrigerator.