Smooth Black Bean Soup courtesy of Susan Shaw

This recipe makes a lot so I usually half the recipe.

Smooth Black Bean Soup by Cherice Steinhour
1 can (6 oz) tomato paste
6 cans black beans rinsed & drained
4 cans beef broth
3 beef bouillon cubes
1 tsp paprika
dash cayenne pepper
1 tsp onion powder
1 tsp garlic salt
3/4 tsp white pepper
1/2 bunch fresh cilantro, chopped
2 fresh jalapenos seeded & sliced
1 bunch green onions, chopped

1. Combine tomato paste, black beans, broth, bouillon cubes, paprika, cayenne, onion powder, garlic salt, and pepper in a large saucepan. Bring to a boil, reduce heat, and simmer 15 mins.2. Add cilantro, jalapenos, and green onions. Simmer 2 mins more. Transfer to a food processor and process in batches until smooth. Reheat.3. Garnish each serving with sour cream and cilantro.

Crustless Cheesy Quiche by Susan Shaw

3 TB butter
3 oz cream cheese-softened at room temp
1/4 C flour
1/2 tsp baking powder
3 Eggs
1/2 tsp sugar
1/2 C milk
1/2 tsp salt
1/4 lb Monterey Jack cheese-cubed

1. Melt butter in small saucepan.2. Add flour and stir. Take off burner and set aside.3. In a mixing bowl, combine eggs, milk, cream cheese, baking powder, sugar & salt. Mix on low until blended.4. Mix in butter & flour mixture. Stir in cubed cheese.5. Pour in a greased 9 x 9 pan. Bake uncovered 35-45 mins at 350 or until slightly browned on top.

Brownie Trifle by Susan Shaw

I made this for the Ward Christmas Party this year and it was delicious.

Brownie Trifle

1 brownie mix cooked & cooled as directed & cut into cubes
4 C cold milk
2 pkg chocolate flavored instant pudding mix
1 med or large tub of cool whip
1 pt or larger of raspberries or strawberries sliced
4 Heath bars crushed

1. Pour milk into large bowl. Add pudding mixes and beat for 2 mins until blended. Gently stir in 1 cup of cool whip.2. In a lass trifle bowl add 1/3 of brownie cubes. Top with layers of each: pudding mix, raspberries or strawberries, cool whip, & crushed Heath bar. Repeat layers.3. Refrigerate at least 1 hour before serving.

Grilled Chicken Artichoke Pasta by Susan Shaw

BLT Salad by Susan Shaw

Ingredients
1-2 heads Romaine lettuce
Small grape tomatoes
Shredded Parmesan cheese
3 strips cooked & crumbled bacon
3 slices Swiss cheese diced into small pieces
Toasted slivered almonds

Dressing Ingredients:
Juice from 1 fresh squeezed lemon
3/4 C veg oil
1 tsp crushed garlic
1/4 tsp salt
1/4 tsp black pepper

Directions:1. Mix all salad ingredients into a bowl2. Mix all dressing ingredients together and then pour dressing over salad or serve on side.