African Chicken Peanut Soup

2 cans chicken broth

2 cans black beans

2 sweet potatoes, chopped into bite-sized pieces

1 cup salsa

1 onion, chopped

2-3 chicken breasts

1 green pepper, chopped

1/2-2/3 cup creamy peanut butter

2 cans chicken & rice soup

Saute the onion, green pepper & chicken until the chicken is cooked. Add broth & sweet potatoes , & salsa to the pan and cook until the sweet potatoes are soft. Add beans, rice soup & peanut butter. Simmer

Pecan Tarts

from allrecipes.com

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
FILLING
1 egg
3/4 cup packed dark brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2/3 cup chopped pecans

1. In a mixing bowl, beat cream cheese and butter; blend in flour and salt. Chill for 1 hour. Shape into 1-in. balls; press into the bottom and up the sides of greased mini-muffin cups.
2. For filling, beat the egg in a small mixing bowl. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Bake at 325 degrees F for 25-30 minutes. Cool in pan on wire rack.

Blue Corn Bread

Combine Dry Ingredients

2 cups blue corn meal
2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Add Wet Ingredients

2 cups sour cream
2 cups milk
2 eggs

Bake at 350 degrees in a 9x13 for 45 minutes


Honey Butter

1/2 cup butter (1 stick)
1/2 cup honey
1 tsp. vanilla

beat for 10 minutes with a handmixer