Cadillac Bean Dip

1 Can black eyed peas (drained)
1 Can shoepeg corn (drained)
1 Can pinto beans or black beans (drained
1/2 green, red and yellow bell pepper (chopped)
1/2 large red/purple onion (chopped
Bring the ingredients below to a boil and then allow to cool and pour over the above ingredients
1 Cup oil
1/2 Cup sugar
1/2 Cup cider vinegar
Marinate 4-6 hours or overnight. May want to drain some of the liquid before you serve. Optional chopped jalapeno. Serve with chips. Can keep in the frig for a week.

White Turkey Chili

Ingredients:

• 2 Tbs. olive oil
• 1 large yellow onion, diced
• Salt and freshly ground pepper, to taste
• 2 tsp. toasted ground cumin
• 5 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 lb. Anaheim chilies, roasted, peeled and diced,
  or 3 cans (each 7 oz.) whole fire-roasted
  Anaheim chilies, diced
• 4 to 4 1/2 cups low-sodium chicken broth,
  warmed
• 1 lb. diced cooked turkey
• 3 cans (each 15 oz.) cannellini beans, drained
  and rinsed, or 4 1/2 cups cooked white beans,
  drained
• 2 Tbs. minced fresh oregano
• 1/3 cup minced fresh cilantro
• 1/4 cup cornmeal
• Shredded jack cheese, sour cream and lime
  wedges for serving

Directions:

In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.

Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.

Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.

Sausage and Tortellini Soup

• 3/4 - 1 LB. Italian sausage (hot or mild)
• 1 can (14 1/2 oz) Diced Tomatoes with Basil, Garlic & Oregano
• 1 pkg (9 oz.) fresh or frozen cheese tortellini
• 1 can (14 oz) beef broth
• 1 c. water
• 1 tsp. oregano
• 1 tsp. basil
• 1/4 tsp. hot pepper
• 1 Tbsp. garlic
• 1 small onion chopped
• 2 green onions, sliced
• fresh grated Parmesan cheese

Brown sausage & drain. Add remaining ingredients except tortellini & cheese. Bring to a boil. Add tortellini, cover, reduce heat and simmer until pasta is nearly done. Simmer until heated through. Sprinkle with finely grated fresh parmesan cheese and serve.

We had this at Robb and Marybeth's wedding. It is so delicious!!

Martha's French Onion Soup

Ingredients

Serves 6.

• 4 tablespoons unsalted butter
• 2 pounds yellow onions, sliced 1/4-inch into half circles
• 1 teaspoon sugar
• 1 tablespoons all-purpose flour
• 3 cups Homemade Beef Stock
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 small French baguette, sliced crosswise into 1/2-inch pieces
• 8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups)

Directions

1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
2. Sprinkle flour over onions, and stir to coat. Add stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

Barry's Chocolate Chip Cookies

2 Cups cold butter, cut into chunks
2 Cups firmly packed brown sugar
1 1/2 Cups sugar
4 large eggs
1 TBS vanilla
6 cups flour
3/4 Cup oat bran
2 1/2 tsp baking soda
2 Cups coarsely chopped walnuts or pecans
4 Cups chocolate chips
2 Cups butterscotch chips

In a large bowl, beat butter and brown sugar with granulated sugar until creamy and light. Beat in eggs and vanilla until well-blended. Add flour, oat bran, and baking soda and mix well. Stir in nuts and chocolate and butterscotch chips.

Roll balls of cookie dough into 1 1/2 inch diameter balls. Put on a cookie sheet in one layer and refrigerate until cold. Bake the cookies at 400 degrees. Bake them for 8 minutes or until slightly browned on the top. Inside of cookies will be soft (due to the dough being cold when the baking is started).
These are the famous Finlay Chocolate Chip Cookies!!

Impossibly East Breakfast Bake

2 packages (12 oz each) bulk pork sausage

1

medium bell pepper, chopped (1 cup)

1

medium onion, chopped (1/2 cup)

3

cups frozen hash brown potatoes

2

cups shredded Cheddar cheese (8 oz)

1

cup Original Bisquick® mix

2

cups milk

1/4

teaspoon pepper

4

eggs

1. Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Makes 12 servings

Creme Brulee French Toast

1/2 Cup Butter
1 Cup Brown Sugar
2 TBS corn syrup
1 loaf Texas Toast Bread (extra thick slices)
5 eggs
1 1/2 C. half and half
1/4 tsp salt
1 tsp vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth stirring occasionally. Pour mixture onto large, greased jelly roll pan. Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for about 30 minutes. Remove from pan and serve immediately. Flip bread over when serving so the brown gooey side is face up. (Can be served with Magleby's syrups)