Tomato Bisque

3 Tablespoon butter

1 onion

2 garlic cloves

1/3 cup apple juice

2 cup tomatoes (canned is good, canned with Italian seasoning is great)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup fresh basil or 1/2 Tablespoon dried basil

1 ounce cream cheese

1/3 cup milk

 

Directions:

Saute onion and garlic in butter. Add apple juice, tomatoes, salt, and pepper. Cook 5-10 minutes. Add basil and cream cheese and blend everything in blender. Add milk, warm through and serve.

Yields 4 servings

"Hot Hawaiian" Pizza

Use whatever pizza crust you want. (For recipe night I used the pop-open biscuits and flattened them out for the crust. Then just cook it according to the package directions.) Top with a thin layer of barbecue sauce of your choice. Then add toppings of cooked chicken, bacon, pineapple, jalapenos and cheese. Cook and eat!

Cookie Wafer Dessert

1 package Nabisco Famous Chocolate Wafers

8 oz cream cheese, softened

1 1/2 cups powdered sugar

1 8 oz carton whipping cream

1 tsp vanilla

Whip the cream until it forms stiff peaks. Add softened cream cheese, powdered sugar and vanilla and mix together until smooth. Spread on one side of cookie, pressing the second cookie to the first to form a sandwich. Ice the outside of the second cookie, pressing a third cookie on the end and continue icing and stacking the cookie end on end, so they form a line. Use the remaining mixture to cover the outside of the cookie log. CUT AT A DIAGONAL to see the layers. Serve with berries.

Note: It takes two packages of Anna's Thins if you want to do another flavor other than chocolate. They have ginger, orange and cinnamon almond flavored cookies. They are flower shaped so it is harder to ice the outside and you may not use every cookie.

Hot Chocolate Pudding

1 can evaporated milk

1/4 cup corn starch

3 Tbsp cocoa

2/3 cup sugar

dash salt

1 tsp vanilla

2 tsp butter

mini marshmallows (optional)

Combine dry ingredients in a microwave safe bowl. Mix together. Add evaporated milk and 1 almost full can of water. Whisk together. Cook pudding in microwave, whisking every three minutes until thick. Add butter and vanilla. Pour into mugs with marshmallows on bottom. Serve warm.

Tuna Cruz Melt

1 can (12 1/2 ounces) water-packed tuna, drained
1 can (4 oz) diced green chilies
1 can (2.2 ounces) sliced olives
1/4 cup mayonnaise
1/2 teaspoon Lawry's Seasoned Salt
4 flour tortillas
1 cup grated cheddar cheese
1 green onion with top, chopped

In medium bowl, flake tuna. Add chilies, olives, mayonnaise, and seasoned salt; blend well. Spoon 1/4 mixture onto each tortilla. Top with equal portions of Cheese. Place on broiler pan and broil, 4 inches from heat, until cheese is hot and bubbly. Sprinkle each tortilla with green onion. Serve open-faced, or fold over soft-taco style

makes 4 servings