Cheesy Bean Dip

Re-fried beans (below) or 1 can
4 ounces cream cheese, softened
1/2 C sour cream
2 green onions, diced
1 T taco seasoning
2/3 C salsa
1-2 jalapeno peppers, diced
1 C cheddar cheese, grated

Mix everything together, reserving some of the salsa and cheese.  Pour into baking dish and top with reserved salsa and then cheese.  Bake at 375 until golden brown and bubbling on the sides, about 30 minutes.  Cool slightly and serve with tortilla chips.

Re-fried Beans 
1 T bacon grease or oil
1 small onion, chopped
1 clove garlic, diced
1 Serrano pepper, diced
1 black beans, drained

Saute onions until tender, about 3-5 minutes.  Add the garlic and pepper and saute about 1 minute.  Add the beans and heat until warm.  Mash the beans to the desired consistency.  If the beans are too thick, add water to thin them out.

Grandma's Dutch Apple Cake

My grandma made this when I was a girl, so it brings back memories.  The bottom layer a is cake-like, but its not sweet.  It mixes perfectly with the apples in the center and the caramelized topping.

1 ¼ C flour
1 t baking powder
½ t salt
1 t sugar
½ C butter
1 egg yolk
2 T milk
3 C pared, sliced apples

Sift together flour, baking powder, salt and sugar. Cream butter; add dry mixture. Combine egg yolk and milk; add to butter mixture and mix. Press mixture into bottom of greased 11 x 7-inch coffee cake pan. Press apple slices into dough so they overlap. Sprinkle with topping. Bake at 375F for about 50 minutes. 

Topping:
¾ C sugar
1 ½ T flour
¼ t cinnamon
2 T butter

Mix sugar, flour and cinnamon. Cut in butter until coarse crumbs are formed.

Tomato Bisque

This soup was super easy to make and great for a crisp fall day.

4 T butter
1 carrot, diced
1 stalk celery, diced
3/4 C diced onion
4 cloves garlic, minced
5 T flour
5 C chicken broth
1 (28-ounce) can whole peeled tomatoes
4 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 C half and half
1 3/4 t sea salt
Black pepper, freshly ground

Slowly saute onion, carrots, celery, and garlic until onions are clear, 8 - 10 minutes.  Stir in the flour and cook, stirring, for 3 minutes. Add broth and tomatoes and bring to a boil, stirring constantly. Add parsley sprigs, thyme, and bay.  Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool slightly.

Remove and discard the parsley and thyme sprigs and bay leaf. Working in batches, transfer the mixture to a blender and puree until smooth. Return to the pot and reheat over medium heat.

Add half and half and salt. Do not boil.  Season with pepper to taste. Serve immediately.