Black Bean Soup
1 tables olive oil
1 chopped onion
1 chopped green pepper
1 stalk chopped celery
2 minced garlic cloves
1 tsp oregano
1 tsp cumin
1/2 tsp thyme
Dash cayenne
4 cups reduced sodium chicken broth
1 14 oz can chopped tomatoes
1 can black beans
1 cup canned corn
1/4 cup chopped cilantro
Saute vegetables in oil. Add broth, tomatoes; bring to a boil. Simmer for 20 minutes. Add remaining ingredients and simmer until tender.
Pumpkin Pecan Pie
2 cups pumpkin
14 oz sweetened condensed milk
2 eggs
1 2 tsp pumpkin pie spice
1/2 tsp salt
12-14 pecan halves
3 tbls brown sugar
3 tbls whipping cream
1 unbaked pastry shell
Combine pumpkin, milk, eggs, spices. Beat until smooth. Pour into shell and bake at 350 for 50 minutes or until set. Cool. Arrange pecans on pie. Mix sugar and whipping cream. Cook until sugar dissolves. Simmer for five minutes. Cool for five minutes and spoon over pie.
Jalapeno Salsa
12 oz cranberries
4 tbls chopped cilantro
1/3 cup lime juice
1/2 tsp salt
1/4 tsp pepper
2 minced jalapeños
2 tbls grated onion
1/2 cup sugar
Boil cranberries until they pop. Drain and put in blender. Add other ingredients and blend. Chill overnight.
Butterfinger Ice Cream
8 eggs
2 c sugar
1 tsp vanilla
3 pints 1/2 and 1/2
1 large can evaporated milk
1/4 tsp salt
3/4 pound butterfinger candy, crushed
Beat eggs and sugar until fluffy. Mix in remaining ingredients and pour into ice cream freezer. Freeze until firm.
Corn Dip
3 ears corn, cut off the cob
8 oz cream cheese
2 tsp taco seasoning
1/2 cup cooked chopped bacon
1/2 cup mayonnaise
2 green onions, chopped
1 1/2 cups shredded cheddar
Tortilla chips for serving
Mix all ingredients together with 1/2 half the green onions and 1/2 the cheese. Pour into shallow pie plate. Top with remaining green onions and cheese. Bake at 350 for 30 minutes until golden brown. Serve with chips.
Squash Casserole
3 pounds yellow squash, sliced
6 tbls butter
1 onion, diced
1 green pepper, diced
1 cup sour cream
1 1/2 cup shredded cheddar
1 tsp seasoning salt
1/2 can diced rotel
Dash garlic powder
Dash black pepper
1 1/2 cup crushed Ritz crackers
Boil squash until tender. Drain well and cool. Melt butter, sauce onion and bell pepper until tender. Add squash, sour cream, rotel, cheese and seasonings; mix well. Pour into buttered casserole. Top with crushed Ritz. Bake at 350 for 30 minutes.
