black bean soup

ingredient:
3 tblsp olive oil
1 small yellow onion,chopped (1/2 cp)
2 small garlic cloves, minced
1 tsp ground cumin
1 large stalk celery, chopped (3/4 cp)
1 large carrot, chopped (3/4 cp)
4 cps chicken broth
3 15 1/2 oz cans black beans, rinsed and drainedjuice from 1 lime
1 tblsp tomato pastesalt

directions:In large pot, heat the oil, onion, and garlic and cook until the vegetables are tender. Stir in the cumin and cook 1 minute. Add celery, carrot, stock and beans. Heat to boiling. Reduce heat to low, cover and simmer 15 to 20 minutes. Stir in the lime juice and tomato paste. To thicken soup, puree the beans in a blender.

delicious ham and potato soup

INGREDIENTS (Nutrition)

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

delicious ham and potato soup

INGREDIENTS (Nutrition)

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

chicken tortilla soup v

INGREDIENTS (Nutrition)

• 2 skinless, boneless chicken breasts
• 1/2 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 cup frozen corn kernels
• 1 cup chopped onion
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 cup chunky salsa
• 8 ounces corn tortilla chips
• 1/2 cup shredded Monterey Jack cheese (optional)

DIRECTIONS

1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

almond pound cake

Almond Pound Cake

1 cup butter or margarine
2 cups granulated sugar
5 large eggs
1 tablespoon almond extract
1/2 tablespoon vanilla extract
3 tablespoons milk
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup water
1/2 cup sliced almonds, toasted

1. Preheat oven to 325*F.
2. In a mixing bowl combine butter, 2 cups sugar, and eggs. Stir in almond extract, vanilla, and milk. Blend in flour until combined. Pour into a greased and floured fluted cake pan. Bake for 1 hour.
3. Meanwhile, combine remaining 1 cup sugar and water. Bring to a boil and cook for 2 minutes. Add toasted, sliced almonds then drizzle over the cake.

Makes 12 servings.

almond marble cake

Almond, vanilla and chocolate join forces in this attractive, swirled pound cake.

Almond Marble Pound Cake

1 cup vanilla chips
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 (16-ounce) packages pound cake mix
1 1/3 cups water
4 large eggs
1/2 cup butter or margarine, melted
1/2 cup chopped toasted almonds

1. Preheat oven to 325°F. Grease and flour two 9 x 5 x 3-inch pans.
2. Add vanilla chips to a small microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Add almond extract and stir until smooth.
3. In another microwave-safe bowl, add chocolate chips and microwave on HIGH until melted. Add vanilla and stir until smooth.
4. Combine pound cake mix, water, eggs and melted butter. Beat for 3 minutes, then divide in half.
5. To one bowl, add melted vanilla chips. Beat 1 minute then set aside. To the other bowl, add melted chocolate chips. Beat for 1 minute then set aside.
6. Alternately pour batters into prepared pans and using a knife, swirl to create a marbled effect. Sprinkle with almonds. Bake for 1 hour and 10 minutes, or until center is set. Cool in pans for 5 minutes then turn out onto a wire rack to cool completely.

Makes 16 servings.

buckeye cake

Decadent and rich, this moist chocolate cake layered with a creamy peanut butter filling and chocolate ganache topping is sure to delight friends and family. Elegant in appearance but easy to make, Krista Linegar of Willits, CA created this Grand Prize Winning cake because it reminded her of her Grandma’s Buckeye candies.

Buckeye Cake

Cake:
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 packets (1 oz. each) NESTLÉ TOLL HOUSE CHOCO BAKE Pre-Melted Unsweetened Chocolate Flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Peanut Butter Layer:
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar

Ganache:
1 cup heavy whipping cream
2 cups (12 ounce package.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

Drizzle:

1/3 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

1. PREHEAT oven to 350ºF (175ºC). Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.
2. FOR CAKE: Combine eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.
3. BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.
4. FOR PEANUT BUTTER LAYER: Beat peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.
5. FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.
6. FOR DRIZZLE: Melt peanut butter & milk chocolate morsels in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

Makes 8 servings.

Preparation - 30 min | Cooking - 30 min | Cooling Time - 1 hrs refrigerating |