Quick Black Bean Soup

(top with grated cheese)

2 T. olive oil
1 1/4 c. onion, chopped
4 large garlic cloves, finely chopped
1 1/2 tsp. thyme
2 16-oz. cans black beans or bean medley (keep liquid)
600 ml. chicken broth
32-oz. tomatoes, diced in juice
1 14-oz. can corn
2 carrots, thinly sliced
1 small orange pepper, chopped
1 small red pepper, chopped
2 tsp. ground cumin
1/4 tsp. red pepper powder
1 1/2 tsp. hot pepper sauce (opt.)
1 tsp. lime juice
salt to taste

Heat oil in large pot. Add onion, garlic, and thyme: saute until onion is translucent. Add beans with juice, broth, tomatoes with juice, peppers, cumin, red pepper powder, carrot, corn, lime juice. Bring to a boil. Reduce to med-low heat and simmer until soup thickens slightly. (20 min)

Serves 6

Options:
1. Add Hot Pepper Sauce
2. Add chipolte peppers in adobe sauce
3. Use balsamic vinegar instead of lime juice
4. Can puree soup in blender for a smooth taste
5. Top with sour cream and chopped cilantro
6. Add tuscan steak rub for a more smokey flavor


NOTES:
This is a very easy and full flavored soup, one of the best soup recipes I have had recently. It has a nice balance of beans and vegetables. Absolutely delicious. It also freezes well.

Oatmeal Cranberry Cookies with White Chocolate Chunks

Ingredients:
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. butter, softened
1 large egg
1/2 tsp. vanilla
1/2 tsp. cinnamon
3/4 tsp. baking soda
1/4 tsp. salt
3/4 c. flour
1 1/2 c. quick-cooking oats.
3/4 c. dried cranberries
2 squares white chocolate chuncks


Directions:
1. Preheat oven to 375 F
2. In large bowl beat sugar and butter until creamy.
3. Add in egg and vanilla extract and mix until combined.
4. Add cinnamon, baking soda, salt, and flour and mix well.
5. Fold in oatmeal, dried cranberries and white chocolate chuncks until all ingredients are uniformly distributed.
6. Roll dough into 1-inch balls, 3 inches apart on greased cooking sheet. Bake at 375F for 9-12 min, just until the edges are golden brown..
7. Remove from oven and let cool 2-3 min. before transferring to cooling rack.


Adapted from Recipezaar.com

Berry French Toast Bake

Ingredients:

1/2 c. flour

1 1/2 c. milk

1/4 c. sugar

2 tsp. vanilla

1/4 tsp. salt

6 eggs

8 c. bread, cubed

1 1/2 c. frozen, unsweetened berries

Preparation:

Mix and pour into greased 10" x 14" pan.

Bake at 350 F for 30-40 min.

Berry Sauce

Mix in saucepan:

1/2 c. sugar

2 T. orange juice

1 c. frozen berries

1 1/2 tsp. cornstarch

Preparation:

Dissolve the cornstarch in the cold orange juice. Mix together with the berries and sugar. Bring slowly to a boil, stirring constantly.

Cool Berry French Toast Bake slightly, cut and serve topped with Berry Sauce.

This is a healthy breakfast as well as a delicious dessert.

Note: I have used whole wheat bread to make this even healthier and it was still delicious.

Tomato Soup

Ingredients:

2 (19 oz.) cans diced stewed tomatoes

1 (10.5 oz.) can of vegetable broth

2 Tbsp. butter

2 Tbsp. white sugar

1 Tbsp. finely chopped onion

1/4 tsp. baking soda

1 1/2 c. plain soy milk or half and half cream

Preparation:

1. In medium stock pot mix tomatoes, broth, butter, sugar, onion, and baking soda. Simmer 1 hour. Mash with a potato masher.

2. In a saucepan over low heat, heat milk until it is steaming but not boiling. Add to soup and serve.

Serves 2

Note: use only 1 Tbsp. of white sugar if using soy milk as it is sweeter.

Oatmeal Toffee Cookies

Ingredients:
3/4 c. butter, softened
1 c. brown sugar, packed
1 egg
1 tsp. vanilla
1 1/2 c. rolled oats
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped almonds
2 c. toffee bits

Preparation:
Cream wet ingredients. Sift dry ingredients.
Mix wet ingredients with dry ingredients.
Add rolled oats. Add toffee.
Drop by rounded Tbsp and flatten slightly. Bake at 300F on greased cookie sheet for 10-18 min. The tops should look slightly dry when cooked.

Molasses Crinkles

Ingredients:
3/4 c. shortening
3/4 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
1/2 tsp. salt
1 1/2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves

Preparation:
Mix together till creamy, shortening and brown sugar. Add egg and molasses. Beat till fluffy. Sift together, flour, salt, soda, cinnamon, ginger, and cloves. Mix with wet ingredients.
Roll into balls, set on greased cookie sheet 2 inches apart. Bake at 350 F for 12-15 min.

NOTE: These cookies will flatten and the top will crackle. The texture will be a mixture of crispy and slightly chewy.

Oatmeal Raisin Cookies

Ingredients:
3/4 c. butter, softened
3/4 c. white sugar
3/4 c. brown sugar, packed
2 eggs
1 tsp. vanilla extract
1 1/4 c. flour
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. salt
2 3/4 c. quick rolled oats
1 c. raisins
3/4 c. butterscotch chips (opt.)

Preparation:
Cream together butter, white sugar, and brown sugar until smooth. Beat in eggs, and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats, raisins, and butterscotch chips. Drop by teaspoonful onto ungreased cookie sheet.
Bake 8-10 min at 375F until golden brown. Cool slightly, remove to rack and cool completely.
Makes 60 cookies.

NOTE: These cookies are nice and chewy with a slight caramel taste. If you cook them too long they will be crispy. For cooked but still chewy, take the cookies out when there are golden brown spots on the cookie but the middle still looks uncooked and fluffy. These are a family favorite.