Broccoli Soup - from Sue

1 10 oz. pkg chopped broccoli (thawed & cooked)
6 tbsp. margarine
1 tbsp. onion
5 tbsp. flour
1 cup chicken broth
2 cups milk
1/4 tsp. salt & pepper
cheese (optional)

Blend & heat margarine, flour and onion. Stir in broth & milk slowly. Add rest of ingredients and heat through.

Chunky Black Bean & Sweet Pototao Chili - from Karen

2 tsp. vegetable oil
1 cup chopped sweet onion
2 red or green bell peppers or 1 of each, cut into 1/2 inch chunks
4 cloves garlic, minced
1 tsp. chili powder
1 can (about 14 oz.) fire-roasted diced tomatoes, undrained
1 tbsp. minced chipotle chiles in adobo* (Karen substituted La Preferida mild green chiles)
1 small sweet potato (8 oz.), peeled and cut into 1/2 inch chunks (1 1/2 cups)
1 can (about 15 oz.) black beans, rinsed and drained
1/2 cup chopped cilantro or green onions (optional)

*Puree the contents of a 7 oz. can of chilies in a blender. Refrigerate or freeze remaining pureed chiles for another use.

1. Heat oil in large saucepan over medium heat. Add onion; cook & stir 5 minutes. Add bell peppers, garlic and chili powder; cook and stir 2 minutes.

2. Add tomatoes and their juices, chipotle chiles and sweet potato; bring to a boil. Cover and simmer over medium-low heat 15 minutes. Stir in black beans; cover and simmer 8 to 10 minutes for until vegetables are tender. (Chili will be thick; thin with water as desired.)

3. Ladle in shallow bowls; top with cilantro or green onions, if desired.

Makes 5 servings (1 1/4 cups per serving)

Streusel-Topped Pumpkin Bread

Streusel-Topped Pumpkin Bread (from here: http://thepioneerwoman.com/tasty-kitchen/recipes/breads/streusel-topped-pumpkin-bread/ )

* ¾ cups Butter, Softened
* ¾ cups Granulated Sugar
* ¾ cups Dark Brown Sugar
* 1 teaspoon Vanilla
* 4 whole Eggs
* 2-½ cups Pumpkin Puree
* 3 cups All-purpose Flour
* 3 teaspoons Baking Powder
* ¾ teaspoons Baking Soda
* 1 teaspoon Salt
* 1-½ teaspoon Cinnamon
* ¼ teaspoons Ground Ginger
* ¼ teaspoons Allspice
* ¼ teaspoons Grated Nutmeg
* ⅛ teaspoons Cardamom
* ½ cups Buttermilk
* _____
* FOR THE STREUSEL TOPPING:
* ¼ cups Butter, Softened
* ½ cups Brown Sugar
* ¼ cups Oatmeal
* ¼ cups All-purpose Flour
* 1 teaspoon Cinnamon
* 3 Tablespoons Ground Flax Seed
* ¼ cups Chopped Pecans (optional)

Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.

In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.

In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.

Barley and Lentil Soup

2 boxes (32 oz each) Beef Broth (8 cups)
2 cloves garlic, minced
1 tsp. dried oregano leaves, crushed
4 large carrots, sliced (about 3 cups)
1 large onion, chopped (about 1 cup)
1/2 c. dried lentils
1/2 c. uncooked barley

Mix broth, garlic, oregano, carrots, onion, lentils and barley in a 3 1/2 to 6 quart slow cooker. Cover and cook on low 8 to 9 hours or until tender. (Or on high for 4 to 5 hours)

Creamy Chicken Tortilla Soup

1/2 c. chopped red pepper
1/2 c. diced tomato
1 can (8 3/4 oz) whole kernel corn, drained
1/2 pound skinless, boneless chicken breasts, cut into 1/2-in. pieces
1 can (10 3/4 oz) Campbell's Condensed Chicken Verde Soup
1 1/2 c. water
2 corn tortillas cut into strips
1/2 c. shredded cheddar cheese (2 oz)
1/4 c. chopped fresh cilantro leaves

Place pepper, tomato, corn and chicken in 3 1/2 quart slow cooker. Mix soup and water. Pour over chicken mixture. Cover and cook on low for 5 hours. Add tortillas, cheese, and cilantro. Cover and cook for 30 minutes. Serve with additional cheese if desired.

Peach Crumb Pie

Notes: I used frozen peaches, so I did not have the liquid from the drained, canned peaches. I used 1 cup of water for that liquid & I left out the other 1/4 cup of water.

1 Pillsbury refrigerated unbaked 9" piecrust
4 cups (two 16 oz. cans) peaches, packed in fruit juice, drained, and 1 cup liquid reserved
1/4 cup water
1 (4-serving) pkg. JELL-O vanilla cook and serve pudding mix
1 (4-serving) pkg. JELL-O peach gelatin
6 tbsp. Bisquick Reduced Fat Baking Mix
2 1/2 tbsp. sugar
2 tsp. margarine
1 tbsp. (1/4 oz.) chopped pecans

Preheat oven to 375 degrees. Place piecrust in a 9" pie plate and flute edges. In a large saucepan, combine peach liquid, water, dry pudding mix, and dry gelatin. Mix well to combine. Coarsely chop peaches. Stir peaches into pudding mixture. Cook over medium heat until mixture thickens and starts to boil, stirring often. Spoon hot peach mixture into piecrust. In a medium bowl, combine baking mix, sugar, and margarine. Mix well using a fork until mixture becomes crumbly. Stir in pecans. Evenly sprinkle crumb mixture over peach filling. Bake for 50 to 55 minutes. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.

Caramel Peanut Butter Apple Dip

Caramel Peanut Butter Apple Dip from Real Mom Kitchen

* 3/4 cup caramel sauce (I used caramel apple dip from the produce department in place of the caramel sauce)
* 1/4 cup smooth peanut butter
* 1/2 cup marshmallow fluff
* 1 Tbsp chopped peanuts as garnish (optional)

1. Combine the caramel sauce and peanut butter until smooth.
2. Fold in the marshmallow fluff. Spoon dip into serving bowl and top with optional chopped peanuts.
3. Serve with sliced apple.