Black Eyed Pea Soup
4 slices bacon, diced
1/4 tsp garlic powder
1 med. onion, chopped
1 med. bell pepper, chopped
2 cans Black Eyed Peas, undrained
2 cans diced tomatoes, undrained (or one can tomatoes and one can rotel tomatoes)
1 cup water
1 1/4 to 1 1/2 tsp ground cumin
1 1/4 to 1 1/2 tsp ground mustard
1 tsp chili powder
1/2 tsp pepper
salt to taste
Cook bacon over medium heat, until crisp. Remove to paper towels, reserving drippings in pan. Cook garlic, onion, and bell pepper in bacon drippings until tender. Add peas, tomatoes, water and seasonings. Mix well. Bring to a boil, reduce heat, cover and simmer 15-20 minutes.
Strawberry Banana Crepes
1 cup Mascarpone cheese
2 Tblsp confectioners sugar
3 to 4 teaspoons minced fresh basil
1 teaspoon lemon juice
1-1/2 cups sliced fresh strawberries
3/4 cup plus 2 Tblsp milk
3/4 cup all-purpose flour
5 teaspoons butter, melted
1 Tblsp sugar
1 tsp vanilla extract
1/4 teaspoon salt
2 cups sliced strawberries
1/2 cup sugar
2 Tblsp orange juice
1 teaspoon strawberry or vanilla extract
4 teaspoons butter, divided
For filling, in a small bowl, combine the cheese, confectioners’ sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes.
Meanwhile, in a blender, combine the batter ingredients; cover and process until smooth. Let stand for 30 minutes.
For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes.
Melt 1 teaspoon butter in an 8 in nonstick skillet. Pour about 1/4 cup batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter, adding remaining butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels inbetween.
Spoon filling over crepes; roll up. Serve with strawberry topping. Yield 8 crepes. (Recipe from Taste of Home magazine, February & March 2008 edition)
If you are like me and have no idea what mascarpone cheese is and/or cannot find it in your local grocery store, try this substitute:
16 ounces cream cheese
1/3 cup sour cream
1/4 cup heavy whipping cream (I used half and half)
Blend all three ingredients together until smooth.
My family is all going to bed with full and happy stomachs tonight. Let’s just say we now believe that there are crepes in heaven!