Tuesday, July 8, 2014
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)
REFRIED BEAN SOUP
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
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.