Fiesta Soup

1Tablespoon vegetable oil
2 chicken breasts, diced
1 red bell pepper, chopped
1/4 cup chopped red onion
1 (16 oz) can chili beans, drained
1 (11 oz) can sweet yellow and white corn, drained
1 (10 oz) can red enchilada sauce
3/4 cup sour cream
1/2 cup ketchup
1 (1.25 oz) package taco seasoning mix
1 tablespoon dried basil leaves

Heat oil in large saucepan over medium high heat until hot. Add chicken, bell pepper and onion;
Cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.

Banana Bars

1 ½ cups sugar

1 cup sour cream
½ cup butter, softened
2 eggs
1 ¾ cups (3 or 4) ripe bananas, mashed
2 teaspoons vanilla
2 cups flour

1 teaspoon baking soda

¾ teaspoon salt
½ cup chopped walnuts (optional)

Heat oven to 375 degrees. Grease and flour 10x15 jelly roll pan. Beat first four ingredients until creamy. Blend in bananas and vanilla one minute. Add dry ingredients and blend one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool and frost with Browned Butter Frosting (recipe below).

Browned Butter Frosting

½ cup butter
4 cups powdered sugar
1 ½ teaspoons vanilla
about 3 tablespoons milk or half and half

Heat butter in saucepan over medium heat past the melting point until it boiling, and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula smooth over the top of the Monkey Squares immediately.

 

 *From The Welcome Mat

Baked Beans

2-3 31oz. cans baked beans, drained
1/2 cup brown sugar
1/8 cup molasses
2 T. liquid smoke
1 T. garlic powder
1 t. dried minced onion
1 t. chili powder (to taste)
1 t. dried mustard
3/4 cup barbeque sauce
pepper, celery salt

Heat through

*Recipe from John M.

Good Karma Fruit Soup

This recipe came from our good friend Karma Winward (my friend Dave's mother). It has been one of our favorites ever since.

1 small package of tapioca pudding
1 large package of cook and serve vanilla pudding
1 can chunk or tid bit pineapple
1 can mandarin oranges
1 tablespoon organ juice concentrate
3 bananas

Combine juice from pineapple and oranges with enough water to total three cups. Combine with tapioca and vanilla puddings and cook, stirring until it thickens and boils. Add orange juice concentrate and let cool. Add pineapple and oranges. Slice bananas and add to the mixture just before serving. Can be served warm or chilled (we prefer it cold). Can be served with whipped cream.

Coconut Cream Cake

I got this recipe from allrecipes.com

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1/3 melted butter
• 1 cup water
• 1/2 teaspoon coconut extract
• 14 oz. coconut cream (Find it by the cocktail mixers)
• 1 (14 ounce) can sweetened condensed milk
• 1 cup heavy whipping cream
• 1 tablespoon white sugar
• 1 cup sweetened flaked coconut
• 2-3 limes (for garnish)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch rounds.
2. In a large bowl, mix together cake mix, eggs, butter, water and coconut flavoring. Beat for 2 minutes and pour into rounds. Bake according to directions, or until a toothpick inserted into the cake comes out clean.
3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, let cool for ten minutes. Put the first layer on your cake tray and poke holes into it in even rows using a large fork or chopsticks. Pour half of the milk mixture over, allowing it to soak into the cake. Add top layer and repeat. Refrigerate for several hours or overnight.
4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. 
5. Toast coconut in oven. Allow to cool, then sprinkle over cake. Mash it into the sides to get it all over.
6. Garnish with limes if desired (no one will eat them, but they look nice).

Lemon Bars

1. Cream together

1 Cup butter or margarine
½ cup powered sugar

2. Add and mix well

½ teaspoon salt
2 cups flour, unsalted

3. Pat into a 9” x 13”
greased baking pan
Bake at 350 for 15 to 20 minutes

1. Mix together and
Pour over hot crust 

4 eggs, beaten slightly
2 cups sugar
½ teaspoon baking powder
¼ cup flour
¼ cup lemon juice rind of
one lemon, grated

2. Bake at 350 for 20 to 25 minutes.
When done sprinkle with powdered sugar
Cut when cool.

*Recipe from Suzanne M.

Honeycomb

1 tube refrigerated biscuit dough

1/4 c. cinnamon and sugar mixture

1/2 c. graham cracker crumbs

4 tbs. melted butter

honey

Cut each biscuit into fourths. Roll into balls, then roll balls in graham cracker crumbs and place in greased round cake pan. Arrange in honeycomb pattern, sides almost touching. With the end of a wooden spoon, poke a hole in each. Pour butter over all and sprinkle with cinnamon and sugar. Bake @ 400 for 10 min. or until done. squeeze a drop of honey in the hole of each one.