Texas Black Bean Soup

Ingredients

• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14.5 ounce) can stewed tomatoes
• 1 (14.5 ounce) can diced tomatoes, or diced tomatoes with green chilies
• 1 (14.5 ounce) can chicken broth
• 1 (11 ounce) can Mexicorn, drained
• 2 (4 ounce) cans chopped green chilies
• 4 green onions, thinly sliced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried minced garlic

Directions

1. In a slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until heated through.

Chocolate Chip Pumpkin Muffins

Found this on Stewart's Marketplace...haven't tried it yet...so give a review if you do!

Serves about 36

2 cups brown sugar
1 (15 ounce) can pure pumpkin puree (about 2 cups)
1 cup light tasting olive oil
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups miniature semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with papers. In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part). Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing.

Note: Donated by "Heddy" who says "It is especially nice topped with cream cheese icing." 

Fresh and Spicy Salsa

• 5 roma tomatoes, seeded and chopped
• 10 green onions
• 2 fresh jalapeno peppers, seeded
• 1/4 cup chopped fresh cilantro
• 5 cloves garlic
• 1 1/2 tablespoons fresh lime juice
• 2 tablespoons hot pepper sauce
• 1 teaspoon ground black pepper
• 1 teaspoon salt

Directions

1. In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, garlic, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, and salt.

Salmon Marinade by Tenisha Freston

1 bottle frozen lemonade juice
1 small can orange juice
1 cube butter
lemon pepper seasoning

Mix together melted butter, frozen lemonade and 3 to 4 heaping tablespoons of orange juice. put in a ziplock bag and add salmon. sprinkle lemon pepper seasoning and marinate overnight. make tinfoil bowls. (fold sides up so it looks like a bowl) put salmon inside bowl and pour juice over salmon. (I had 3 different peices of fish so I made 3 different bowls) Put bowls on the gril and cook for 25-30 minutes. Keep grill closed so the fish completely get cooked. Fish will look pink but it is definately cooked and thats it. Its way yummy.

Butternut Squash Soup

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock  (I like a thicker soup...4 cups chicken stock)
• Nutmeg
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Curried Tomato Bisque

I attended college at USU in Logan right out of high school. This soup was always available at "The Hub" in the student union on Campus. Shortly after Gary and I got married, Smith's transferred me to the S. Cal. region. Knowing how much I would miss this soup, I stopped at
"The Hub" and asked if I could have the recipe. They made it in 10 gallon batches! Over the years I have cut it down and tweaked it to become the recipe it is today. Hands down my favorite tomato soup ever!

1 1/2 TBSP Butter
1 C. Chopped Onion
1 Clove Minced Garlic
1/2 TBSP Curry pwd.
2 Quart Jars Ripe Tomatoes (Yes you can use fresh)
1 Bay leaf
1 tsp thyme
1/3 C. uncooked Rice (long cooking)
1 1/2 C. Hot chicken broth
2 C. half & half (Yes you can use the fat free kind)
1 small can tomato sauce

*Melt butter; add onion and garlic; saute until tender; add curry; cook 3 min.\
*Add rest of ingredients except half & half.
*Simmer about 30 min. partially covered.
*Heat the half & half in a pan, just until it is scalding hot. Stir into the soup, season with salt and pepper, and serve.