Taco Cat Dip
16 oz. Sour Cream
1 package taco seasoning mix
1 cup each shredded lettuce and chopped tomato
1 cup Mexican style shredded cheese.
Mix the sour cream and taco season mix until it is well blended. Spread on a large round dish-9″ or larger.
Layer the tomatoes, lettuce and cheese. Create the face with peppers, olives, chives and tomatoes (if desired).
Pumpkin and Black Bean Soup
1 Tablespoon Olive Oil
5 green onions (white and green parts), thinly sliced (slice dark parts and set aside for later).
1 red bell pepper chopped
3 cloves garlic, chopped
1 1/2 teaspoons Cumin
1/2 teaspoon dried thyme
2 cans (15 ounces each) black bean rinsed and drained
1 can (15 ounces) pumpkin-you can use fresh, I did, because Michael grew pumpkins/squash
1 can (14.5) diced tomatoes, drained-you can use fresh. I used the last of our garden tomatoes for this
1 can (14 ounces) vegetable broth
1/2 cup water
salt and pepper to taste
cayenne pepper, to taste, if desired
Heat oil in a large sauce pan or dutch oven over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in Cumin and Thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and broth. Reduce heat to low; cook for 10 minutes. Stir in salt and pepper. Top each serving with dark green onion tops. I didn’t do this because I was serving from my pumpkin dutch oven.