Mexican Fideo Soup with Pinto Beans

3 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
8 ounces fideo, vermicelli, or angel hair pasta, broken into 2-inch pieces
1 (14.5 oz) can crushed tomatoes
1 1/2 cups cooked or 1 (15.5 oz) can pinto beans, rinsed and drained
1 (4 oz) can chopped hot or mild green chiles
1 tsp ground cummin
1/2 tsp dried oregano
6 cups vegetable broth
salt and freshly ground black pepper to taste
1/4 cup chopped fresh cilantro, for garnish (optional)

In a large soup pot, heat 1 Tbsp. of the oil over medium heat. Add the onion, cover, and cook until soft, about 10 minutes. Stir in the garlic and cook 1 minute longer. Remove the onion mixture with a slotted spoon and set aside.

In the same pot, heat the remaining 2 Tbsp. of oil over medium heat, add the noodles, and cook until golden, stirring frequently, 5 to 7 minutes. Be careful not to burn the noodles.

Stir in the tomatoes, beans, chiles, cumin, oregano, broth, and salt and pepper to taste. Stir in the onion mixture ad simmer until the noodles are tender, 10 to 15 minutes. Ladle into soup bowls, garnish with cilantro if desired, and serve.

**I used thin spaghetti for the pasta and found that 8 ounces was too much. As the soup sat, it soaked up all of the liquid. It still tasted great, but was more of a pasta dish than a soup. I think next time I'll use about half. (I used thin spaghetti because I could get it in whole wheat.)

***I didn't have canned chiles so I just put in a couple tablespoons of canned jalepenos instead. I think when it comes to the chiles, you can add whatever you like to get the heat you want.

Sweet Tomatoes' Broccoli Madness Salad

This is Bunny's favorite.

Serves 6-8.
1 bunch uncooked broccoli*
½ cup crumbled cooked bacon
½ cup cashews
1/3 cup raisins
¼ cup chopped red onions

Dressing
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

Mix the first five ingredients in a large bowl.
In a second bowl, beat dressing ingredients together gently until smooth.
Toss the salad with the dressing approximately 10 minutes before serving to allow flavors to meld. Serve on chilled salad dishes.

Potato Enchiladas

2 tablespoons canola oil
6 potatoes, peeled and shredded
1 (8 ounce) package processed cheese,melted
2 (10 ounce) cans diced tomatoes with green chile peppers, drained
1 cup frozen peas, thawed
1 cup frozen corn,thawed
12 (8 inch) flour tortillas

DIRECTIONS:
1. Preheat oven to 350 degrees. Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
2. Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
3. Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture. Bake 20 minutes.

Refried Bean and Salsa Quesadillas

1 Tbsp canola oil, plus more for frying
1 1/2 cups cooked or 1 can pinto beans, drained and mashed
1 tsp chili powder
4 flour tortillas
1 cup salsa
1/2 cup minced red onion (optional)

In a medium saucepan, heat the oil over medium heat. Add the mashed beans and chili powder and cook, stirring, until hot, about 5 minutes. Set aside.

Spoon about 1/4 cup of the beans across the bottom half of a tortilla. Top the beans with salsa and onion. Fold top half of the tortilla over the filling and press slightly.

In large skillet heat a thin layer of oil over medium heat. Place folded quesadillas, 1 or 2 at a time, into the hot skillet and heat until hot, turning once, about 1 minute per side.

Cut quesadillas into 3 or 4 wedges and serve immediately.

*If in a hurry, you can use canned refried beans instead of the pinto beans and chili powder, and just skip the first step.

Potato and Kale Soup

1 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
6 cups vegetable broth
2 large russet potatoes, peeled and cut into 1/2 inch pieces
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1 bay leaf
salt
4 cups chopped stemmed kale
1 1/2 cups cooked or 1 can great northern beans, drained and rinsed

In a large pot, heat the oil over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the broth, potatoes, oregano, crushed red pepper, bay leaf, and salt to taste, and bring to a boil. Reduce heat to low and simmer, uncovered for 30 minutes.

Stire in the kale and the beans and cook until the vegetables are tender, 15-20 minutes longer. Remove, discard the bay leaf, and serve.

4 servings

Black Bean and Corn Burritos

1 Tbsp olive oil
1/2 cup chopped onion
1 1/2 cups cooked or 1 can black beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 cup salsa
4 flour tortillas, warmed

In a sauce pan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the beansa nd mash them until broken up.

Add the corn and salsa, stirring to combine. Simmer, stirring, until the bean mixture is hot, about 5 minutes.

Spoon 1/2 cup of mixture down the center of a tortilla. Roll up tightly, tucking in the sides. Serve seam side down.

*As is, this is a Vegan recipe. However, you can also opt to add shredded cheese, sour cream, and shredded lettuce if desired.

Double-Decker Fudge

From the kitchen of Mallory Hayford.

Mallory brought this fudge to a Girls Night last week and it was SO GOOD!!! Thank you for sharing it, Mallory!

1 cup Reese's Peanut Butter Chips
1 cup Hersheys Semi-Sweet Chocolate Chips
2 1/4 cup sugar
1 3/4 cups (7 oz jar) marshmallow creme
3/4 cup evaporated milk
3/4 cup butter or margarine
1 tsp vanilla

Directions:
Measure peanut butter chips into one bowl and chocolate chips into another; set aside. Butter 8-inch square pan; set aside. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; continue cooking and stirring for 5 minutes.

Remove from heat; stir in vanilla. Immediately stir half of the hot mixture into peanut butter chips until completely melted. Quickly pour into prepared pan. Stir remaining hot mixture into chocolate chips until completely melted. Quickly spread over top of peanut butter layer; cool. Cut into 1-inch squares.

Makes about 4 dozen.

Creamy Vegetable Soup

My friend JaNee' gave me this recipe... easy to make, and so good on cold days.

1/2 cube margarine
3 cups water
1 tsp salt
2 cups chicken broth
4-5 potatoes, peeled and chopped
1 onion, chopped (I use dried onion)
1 bag frozen broccoli, carrots and cauliflower
1 can cream of celery soup
1 small container half & half (I use milk)
1 cup shredded Monterrey Jack cheese
Pepper

In a large pot, melt margarine. Add water, salt and chicken broth. Add vegetables and simmer over medium-low heat. When vegetables are cooked to your liking, add soup, half & half and cheese. Add pepper to taste.