a new, easy soup

6-8cups ck broth

bag of California blend frozen vegetables

can of Italian diced tomatoes, with juice

bag of cheese tortellini (frozen or fresh- follow the directions for cooking time)

heat the first three ingredients, than add the tortellini to simmering soup 3-4 min. before serving.

EASY!

the only catch: this soup will stand on it's own, without doctoring with spices, IF you buy quality ingredients. NOT generic. each ingredient needs to be really good (duh), then it is just plain yummy. if the vegetables have been around a while, or are mostly broccoli stalks, or the canned tomatoes are too green or boring, the soup will need some garlic, basil, or a little extra help.

Lucy's Frosting

1 stick of butter
1/2 cup of granulated sugar
food coloring

Leave butter out until it gets really soft. Add sugar and food coloring. Mix until partially blended.
Use on muffins, bread, pancakes, etc.

Bisquick Cinnamon Rolls

Doh!:
2.5 cups Bisquick
3/4 cups milk
2 Tbsp sugar

Optional: raisins

Knead onto a bread board and roll out to approx 15x9.

Cover with butter and sprinkle over 2Tbsp sugar/1tsp cinnamon mix

Roll up starting with the long side.
Put in 8x8pan.

Bake at 350 for 20-25 mins.

Glaze:
1 1/4 cup powdered sugar, 2 Tbsp milk

Cowboy Salsa

4 Roma tomatoes
2 Avocados
1 can black beans (its a good idea to rinse the beans so your whole dip isn't black)
1 can white corn
1-2 jalepeno peppers chopped small
juice from 2 limes
1 clove of garlic, mashed
salt/pepper
A bit of cilatro (or none for some of you)
A bit of red onion
mix all together with about 1/2 cup italian dressing

optional: 1 can of black eyed peas

Chill in refrigerator

This recipe makes a lot. Good to take to a potluck party.

freezer zip-lock bags are the cats meow!

hey everyone:

i have been using my freezer space with a whole new vigor lately. i also have had some pretty good success freezing things i hadn't thought of before, to have around for later, so i don't have to go to the store so often. i want everybody to add to this list if you have heard of or had luck with freezing things...

lemon juice (in ice-cube trays)
ginger (whole chunks of root)
milk (just make sure it thaws all the way and you shake it before use)
butter
bell pepper
cookie dough
nuts
grated cheese (whole blocks are kinda wierd after thawing)

go ahead - whachya got?

Harvest Soup

i have had a lot of requests, so here it is:

1 lb ground sausage (jimmy dean or breakfast, not just ground pork)
3/4 c chopped onion
2 + chopped garlic cloves
(cook together till done and onions soft)
3 1/2 c water
(the amounts of the cubed potatoes and squashes are debatable and up to you, but this is the ratio i use...)
2 c sweet potatoes
1 c red potatoes
1 c acorn squash
2 + (i always add more) tsp beef boulion granules (sp?)
1/4 tsp chili powder
2 bay leaves
1/4 tsp pepper
1/8 tsp allspice
1/8 ground cloves (this is what makes the soup what it is..)
(boil 20 min? or in a crock pot apperently, for a few hours till squash and friends are done. then add:)
1 can diced tomatoes
1/2 c tomato catsup
(let heat for a bit, then taste and mess with the spices. i usually end up adding boulion and more catsup to beef up the broth.)

Sweet potato/Black Bean salad

Rachel and I made this last night and it was so tasty. Lots of flavors all mixed together. I used 2 jalepenos and it was not very spicy.

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks

1 large onion, preferably red, chopped

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper

1 to 2 tablespoons minced fresh hot chili, like jalapeño

1 clove garlic, peeled

Juice of 2 limes

2 cups cooked black beans, drained (canned are fine)

1 red or yellow bell pepper, seeded and finely diced

1 cup chopped fresh cilantro.

1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Yield: 4 servings.