lemon pie
pecan pie
and santa fe soup
so...i bought the things to complete them. i'm happy to report the soup was very much loved on a cold, rainy, wintery day. it's nothing fancy but a quick put together for when you're in a hurry. (so good with fresh cornbread if you're so inclined - today we just had fritoes with it)
santa fe soup:
1 lb ground round, browned and drained of any excess fat
1 can rotel tomatoes (i used mild but i bet hot would be good if you like)
1 can diced tomatoes
1 can corn (yellow or white, either one)
1 can green chilies, chopped
1 can pinto beans (i use chili beans for the extra flavor)
1 package taco mix
1 package ranch dressing mix
dump all ingredients together and simmer for at least 15 minutes. you can garnish if you like with cheese and/or sour cream. add jalapenos if you dare.
in a few minutes i'm going to get up and start on the pecan pies (and maybe an apple too). the lemon pies will be tomorrow...because, well, the lemons had to come out and play today.
