Tuesday, July 8, 2014

Souper Good--Refried Bean Soup

I'm really into soups.  I don't mind recipes with lots of ingredients, but I also don't mind a quick and easy soup sometimes, too.  I think I made this soup twice in the last week and a half.  Will probably make it again this coming week.  One of my daughters-in-law pointed me to this recipe.  It really hits the spot.  (Terry)

1 can (28 oz) crushed tomatoes (I use petite diced.  4 C of tomatoes works, too.)
1/2 C chopped onion
1/2 tp minced garlic
1 can (31 oz)  refried beans  (This is the BIG can.)
1 can (14 1/2 oz) chicken broth  (I just measure out 2 C from those boxes of broth.)
In a large saucepan, bring the tomatoes, onion and garlic to boil.  Reduce heat.  Simmer, uncovered, for 5 minutes.  Stir in refried beans and broth.  Simmer for 15 minutes.
Serve with the following sides:  fresh cilantro, minced--sour cream--shredded cheese--baked tortilla strips or broken nacho pieces

Tuesday, July 1, 2014

Chocolate Raspberry Bars--Raspberry and Chocolate. Enough said

Raspberry and chocolate.  Enough said.  These cookie bars are sooo good.  Start with a cake mix and some raspberry jam.  Mix a little cream cheese (I know) and some vanilla chips.  Just keeps getting better.  Why postpone the inevitable.  Here's the recipe.  (Terry)

1 pkg (18 1/4 oz) devil's food cake mix
1 egg
1/3 C softened butter (no substitute)
1 jar (12 oz) seedless raspberry jam
1 pkg (10 to 12 oz) vanilla or white chips
8 oz cream cheese, softened
2 TB milk
1/2 C semisweet chocolate chips
2 TB butter (no substitute)
Combine cake mix, egg, and butter until crumbly.  Press into a greased 15 x 10 inch baking pan.  NOTE:  I just use my 9 x 13 pan.  Bake at 350 for 8 to 10 minutes or until a toothpick comes out clean.  Crust will appear puffy and dry.  Cool.  Spread jam over the crust.

Beat cream cheese and milk until smooth.
Microwave vanilla chips until melted and stirs smooth.  Combine cream cheese and melted chips.  Carefully spread over jam.
Melt chocolate chips and butter in microwave.  Stir until smooth.  Drizzle or pipe over the cream cheese layer.  NOTE:  I just use a fork and flick (scatter, shake, whatever) it over the cream cheese layer.  (I don't get fancy.  At this point I just want to eat some of it.)  Refrigerate before cutting.