Tasty Tuesday Black Bean Mexican Soup!

I reckon there's still enough left of winter to want some nice, hot soup to keep you toasty, so here's a recipe I got from Linda Wisdom a while back.

Black Bean Mexican Soup

1 can of black beans, drained and rinsed
1 can of whole kernel corn, drained (fresh or frozen corn can be used) (canned can be used to but lightly rinse them if they're salty)
1 C. salsa (your favorite kind)
2 C chicken broth
2 T lime (or lemon) juice
2 dashes (or more depending on your taste) hot sauce

Combine in pot (4 qt) bring to a boil, then lower to a simmer for 5 min.
Serve with a sprinkling of (optional but I highly recommend the first two)

Shredded cheddar cheese
Chopped green onion
Dollop of sour cream

Makes about 4 servings

Tasty Fat Tuesday Pecan Orange Bread!

Guest blogging on two sites today. Long and Short Erotic Romance and Simply Kayla's Book Reviews! Come on over and post a comment for your chance to win a free copy of Stud!

To celebrate Mardi Gras, here's a sinfully delicious recipe from our own Diva Donna!

You want something special and easy for breakfast for your sexy beast on Fat Tuesday? This is it.
Belle Oaks Inn Pecan Orange Bread!

Pecan Orange Bread

















Ingredients
- 1 can(s) pillsbury grands 8 ct. buttermilk biscuits

- 1 can(s) pillsbury grands 5 ct. buttermilk biscuits

- 1 c sugar

- 1 stk unsalted butter, melted

- 2 sm oranges

- 1/2 c confectioner's sugar

- 1/2 c pecans, chopped

- 1 pkg cream cheese

- 1 dash(es) orange extract

Directions

1. Spray a large bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.
2. Pour sugar into small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze.
3. Melt butter. Pour a small amount of butter into the bundt pan and spread 1/2 the pecans in the bottom.

4. Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp. of cream cheese into the center. Press to seal. Dip the biscuit in butter and then dip in sugar-orange zest mixture, coating entire biscuit. Stand biscuit in bundt pan on its side. Repeat with remaining biscuits, creating a circle around the bundt pan.

5. Pour remaining butter over the biscuits and sprinkle remaining pecans on top.
6. Bake at 375 degrees for 45 minutes, or until biscuits are puffed and golden.
7. Remove from oven and turn bread out from bundt pan onto desired serving platter.
8. Mix confectioner's sugar with the juice from the oranges to create a glaze. You may add a dash of orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like. Drizzle glaze over bread while still warm.
9. Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.

Tasty Tuesday Banana Pudding Squares!

Happy Valentine's Day! To celebrate, here's another treat from our own Diva Donna! Might have to make this one while we're in Gatlinburg!

Banana Pudding Squares

Ingredients

35 nilla wafers, crushed

1/4 c margarine, melted (1/2 stick)

1 pkg philadelphia cream cheese, softened (8 oz.)

1/2 c powdered sugar

1 tub cool whip, thawed, divided (8 oz)

3 bananas (Peeled)

3 c milk cold

2 pkg jell-o vanilla flavor instant pudding (4-serving

size each)

1/2 square of baker's semi-sweet baking chocolate,

grated or I use a few minature choc. chips sprinkled on top

Directions

1. COMBINE wafer crumbs and margarine; press firmly onto bottom of 9×13-inch dish. Refrigerate while preparing filling. **I have to double the crust ingredients to get it to cover the bottom of a 9X13 pan

2. MIX cream cheese and sugar in medium bowl until well blended. Stir in 1-1/2 cups of the whipped topping; spread carefully onto crust. Set aside. Slice bananas and arrange over cream cheese mixture.

3. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining whipped topping; sprinkle with chocolate (optional. **I haven’t put the chocolate on yet….I like to put a layer of Nilla Wafers on top or just leave the cool whip as the topping

4. Refrigerate at least 3 hours before serving. Store leftovers in refrigerator (if there are any : )

5. When ready to serve cut into squares and put chocolate grated or chips on top. (optional)

Monday in Gatlinburg!

First of all, this is where we're staying. If any gorgeous hunks have nothing better to do, drop by and see us like yesterdays' Monday Moon did.

After breakfast, we walked down to the 5D Shoot 'em Up and rode the mechanical boat/horse while blasting away at the pirates and outlaws. Fun stuff!

Then we did a bit of shopping. While we sampled the jerky, Willy was excited to finally find a potty that was just his size!

After all that shopping, Willy and I had to rest for a while. 

We met for lunch at Bubba Gump's, We sat in the same booth as we did the last time, but didn't get the same waiter. Shane was there,  though, and remembered us quite well! Our new waiter, Vasyl (vass-EEL) was very cute, although he does tend to make faces when he's photographed. He has the most fabulous accent I've ever heard in my life--he sounded like exotic chocolate. 

The food was great, and we ate way too much. I told Terri not to order the appetizer sampler!

As you can see, we probably drank too much too!

Then it was back to shopping. Willy stopped to celebrate Valentine's Day with a new friend. 

After buying some really heavy stuff at The Pepper Palace and having a lengthy and slightly strange discussion with the guy who worked there, I trudged back up the hill to the hotel and got caught up on my blogging. Along the way, Willy and I stopped to take pictures of the frozen fountain. 

Then it was back to the room to rest up before going out for dinner. But we wound up ordering pizza. Shopping is hard on a bunch of old women!