Chipotle Tamale Pie

I apologize for my absence lately.  It really is quite easy to get so swamped with life and endeavors that you want to pursue.  Currently, I'm pursuing the development of an App.  Yep, be excited for a really sweet App for both Android and Apple to come your way just before Christmas.

Even with this App excitement I have been baking and cooking.  I can't let my family go hungry.  Last week I made my Chipotle Tamale Pie.  This is a fabulously hearty, delicious, and nutritious meal.  Enjoy!

Chipotle Tamale Pie
From my Diabetic Cooking Cookbook (No, I'm not diabetic, and I'm not sure where I got the cookbook from.  However, there are some good ones in here)

1 lb of ground turkey or ground beef (I use an entire pkg of of the Jennie-O ground turkey so I believe that is 20oz)
1 cup chopped onion
1 1/2 cups of diced bell pepper (choose whichever color pepper you prefer)
4 cloves minced garlic
2 tsps ground cumin
1 can (15 oz) pinto beans, rinsed and drained
1 can of stewed tomatoes, undrained (the recipe says 8 oz, but I use the big can which is 13.75oz or something)
2 canned chipotle chilies in adobo sauce (minced)- You can do more here if you like it super spicy
1-2 tsp of adobo sauce from the canned chilies (the more you add the spicier it will be)
1 cup of shredded cheddar cheese
1/2 cup of cilantro chopped
and whatever ingredients you need for cornbread whether that is a jiffy mix (egg, milk, and the mix) or your own

Instructions:
1. Preheat oven to 350.
2. Cook turkey, onion, bell peppers, and garlic in a large skillet over medium heat until meat is cooked through.
3. Sprinkle cumin on top of skillet mixture and stir it all in.
4. Add beans, tomatoes, chilies, and adobo sauce; bring to a boil over high heat.  Then reduce heat to medium; simmer uncovered for 5 minutes.
5. Remove skillet from heat and stir in cheese and cilantro (sometimes I don't do cilantro, or I used dry cilantro).
6.  I spray a 13x9 baking dish with nonstick spray.  Then I pour the skillet mixture into the baking dish.
7.  Finally, I make my cornbread (I have a great recipe that I'll share later) and pour the cornbread over the over the turkey mixture.  If you use a jiffy mix for cornbread then just one box of jiffy mix will work great.
8.  Cook the dish uncovered for 20-30 minutes until the cornbread is a beautiful golden brown.

I hope you enjoy this dish.  It is one of our family favorites!

Megs

My Go-To Cupcake recipe

I can't take credit for this recipe. My friend had this "doctored up" version on her blog and now it's the only way I make cupcakes. Super sweet and so yummy and moist, not dry like normal cake mixes. My only complaint is that they fall flat, which I've noticed happens more if I whip the batter too much so try to stir just until the ingredients are fully blended.

No matter, though, since I cover them in homemade cream cheese frosting and you can't see the tops anyway. And no picture, since you all know what cupcakes look like :) Maybe I'll post one later when I'm not so lazy.

Cake Mix (any brand, any flavor)
1/2 cup butter, melted
4 eggs, room temperature
1/2 cup water
1 cup sour cream
1 small box instant pudding (to match your cake mix, like vanilla for yellow or vanilla cake, or chocolate for chocolate cake. I've never made any other kind of cupcake, though, so I don't know what to do with red velvet mixes. I wonder what banada pudding would do to a cake mix though....)

Mix all together and bake according to package directions. These actually make like 25-26 cupcakes.

3-Year Anniversary

Since it's our 3-year Anniversary in February. How about we all come up with our top 5 recipes we make over and over from the blog. And, then we can label them as our favorites? Put your selections in the comments!

Love you girls! I'm so glad to keep in such close contact with all of you!

Buckeyes

I made these to take to neighbors for Christmas and Christina fell in love! So, here's the recipe, Stina! They are VERY addicting! Merry Christmas!

Buckeyes:

2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
4 cups confectioners' sugar,sifted
4 cups semisweet or milk chocolate chips (or another kind of dipping chocolate)



DIRECTIONS
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Egg Rolls with Sweet and Sour Sauce

I have never made this recipe, but someone made it for me. At my ward's annual Service Auction a friend of mine auctioned off an eggroll dinner and being pregnant and craving anything deep fried, I went for it and won it. We went to her house a few weeks ago and she made these egg rolls and sauce as well as some fried rice and I was in heaven. I think I ate like a dozen! My friend said they are a little time consuming with all the wrapping, but I'm sure husbands can help out :) I think they are totally worth the effort and my own husband raves about the sweet and sour sauce. I'm making them this weekend as well as for Christmas Eve to start a new tradition maybe? We'll see! Enjoy!

Egg Rolls

2 C. cooked chicken breasts, chopped well
2 C. cabbage chopped
1 clove garlic minced
2 T. chopped green onion
1 T. cooking oil
2 C. bean sprouts
1 T. soy sauce
½ tsp. fresh ginger minced or grated (optional)
Egg roll wrappers (usually found in the produce or organic section)

Stir fry everything, except the chicken, together until tender. Add chicken.
Wrap in egg roll wrappers according to instructions on the package. Fry until golden brown on each side (the oil should be around 350 degrees- any hotter and they will get too "golden").

Sweet and Sour Sauce

½ C. brown sugar
1 T. corn starch
1 T. soy sauce
1/3 C. chicken broth
½ tsp. minced fresh ginger root
1/3 C vinegar (you can use either red wine vinegar or apple cider vinegar)
1 clove garlic minced

Cook on medium high heat until it bubbles and then 2 more minutes (you should definitely double this as it barely was enough for our egg rolls when Kelli and I made them and it is really good!).

Zuppa Tuscana Soup

I made a comment to get you this recipe on the "fall is here" post about soups. This is a knock off recipe of Olive Gardens Zuppa Tuscana soup. Enjoy!!

1 lb Italian Sausage
2 Potatoes
1/2 Onion (chopped)
1/2 lb bacon
2 cloves Garlic.(minced)
2 cups chopped Kale
3 cans chicken broth
4 cups water
1 cup heavy whip cream

After all is cooked stir in whip cream and remove from heat. Serve Hot!

My blue ribbon apple pie

So for those who don't read my family blog, I entered an apple pie contest today and won first place. The recipe consists of different parts of different recipes that I found and then tweaked to my liking. The crust is Barefoot Contessa's, the filling is from a recipe on Food Network that got rave reviews except I used different apples and added a few more spices and a little more brown sugar, the streusel is from a caramel apple recipe except I added extra spices and pecans, and the idea for the spiced whipped topping came during one of my sleepless episodes (how does anyone sleep when they're pregnant?!). Anyway, the judges loved it. Enjoy!

Apple Pie with Pecan-Cinnamon Streusel and Spiced Whipped Cream

Crust:

12 Tbsp (1 ½ sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp salt
1 Tbsp sugar
1/3 cup very cold vegetable shortening
6 to 8 Tbsp ice water

Filling:

6 to 8 variety apples, peeled and sliced (about 5 cups)
Juice from ½ of a lemon
½ cup sugar
½ cup brown sugar
6 Tbsp all-purpose flour
2 tsp pumpkin pie spice
1 tsp vanilla extract

Streusel topping:

2/3 cup crushed cinnamon graham crackers
¼ cup packed brown sugar
3 Tbsp all-purpose flour
½ cup pecans
6 Tbsp cold butter, diced

Whipped Topping:

1 cup whipping cream
2 1/2 Tbsp powdered sugar
½ tsp pumpkin pie spice
½ tsp vanilla

Crust: Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Set second pie crust aside.

Filling: Combine all ingredients in a large bowl. Fill pie crust with apple mixture.

Streusel topping: Combine graham crackers, brown sugar, and flour in a food processor fitted with a steel blade and pulse a few times to mix. Add pecans and diced butter, pulsing until the butter is the size of peas. Sprinkle over apples after apples have been placed in the pie dish. Top pie with latticed pie crust and flute the edges. Brush edges and top of pie with egg wash (1 egg mixed with 1 Tbsp water).

Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned.

For whipped topping, mix whipped cream with a stand mixer fitted with a wire whisk until soft peaks form. Continuing to whisk, gradually add powdered sugar, vanilla, and pumpkin pie spice. Continue whisking until stiff peaks form. Top with pie once pie has cooled to room temperature.

Easy Fried Rice

Here you go Christina! I hope this recipe makes sense, since I don't really have a lot of measurements to go with it.

2-3 cups rice, uncooked (I use calrose rice, which is a sticky rice)
1 onion or 1 bunch scallions
1/2 pound baby carrots (more or less if you prefer)
1 pound cubed ham or cooked and cubed chicken (I have also used kielbasa in a pinch and it works fine)
1-2 cups frozen peas
2-3 eggs, beaten
Cooking oil
Soy Sauce
Sesame oil (Optional but so worth it)

Cook rice and chill in fridge (I do this at lunch time and it's ready by dinner time). Cut carrots and onion. Heat a couple tablespoons of oil over high heat in a large pan or wok. Add carrots, onion, and meat of your choice. Stir fry until carrots and onion are tender. Meanwhile, in a smaller pan, heat a tablespoon or so of oil on high heat. When rippling, add beaten eggs (if using three eggs, use a medium size pan). Cook on one side like an omelet. When browned a little, flip to other side. Set aside. Break egg apart into pieces. When carrots and onion are done, add chilled rice. Separate and heat through. Add eggs and peas; stir. Add soy sauce to taste. You know it is enough when all the rice is covered, but taste first before adding more so you don't add too much. Drizzle with sesame oil - a little goes a long way so taste before adding more. This makes a ton and is great for breakfast the next morning or for lunch and is great even cold! And feel free to add other veggies and meats, like bean sprouts or shrimp.

Cheesy Pigs in a Blanket.

I made these for Olivia's birthday party and they were a hit! I was eating them more than the kids I think. I got it off kraftfoods.com (of course), but seriously, this is such an easy recipe, any one could have made it up on their own, but I thought I would post it as an idea for kids' lunches or snacks. It would also work as an appetizer at a party. You can switch up the beef Little Smokies for a spicier kind for the adults.

6 Kraft Singles (yes, processes cheese, but it has calcium!)

1 tube refrigerated crescent rolls (8 oz size)

24 Little Smokies (I used the beef ones)

Preheat oven to 375. Cut each cheese slice into four strips then cut in half (making 8 pieces from each slice).

Separate dough into the triangles and cut each triangle into thirds lengthwise. Top each triangle with 2 pieces of cheese and 1 Little Smokie. Roll up and place on an ungreased baking sheet.

Bake 12 minutes or until golden brown.

Pasta Milano

Okay, I just got this recipe and it is amazing!!! I made it for a family in the ward and they thought I brought them restaurant food for dinner..no joke! It made enough for 2 families of four, so invite someone over for dinner and enjoy!

4 chicken breasts
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper

Wash and dry chicken breasts; mix garlic powder, salt, and pepper and sprinkle on chicken.

Grill chicken on stove top in a skillet or outside on the grill until it is done all the way through; set aside.

16 oz. bow tie pasta
4 Tbs. butter (I only used 2 Tbs.)
1 1\2 cups sun-dried tomatoes (buy the can with them already sliced)
1 lb. mushrooms, sliced large

Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain.

Meanwhile saute the mushrooms and tomatoes in butter until soft.

2 quarts heavy cream (I used 1\2 Half & Half. I thought the amount was a typo, but it's not!)
1 head garlic, roasted (I roasted a few hours before starting dinner and let cool)
1\2 tsp. pepper
2 tsp. salt
1 cup Parmesan cheese

Place heavy cream, roasted garlic, pepper, salt, and Parmesan cheese in food processor and puree. I did not think my food processor could hold two quarts of liquid so I put a little liquid and the garlic in to puree, I then added all ingredients in a large saucepan. I used shredded Parmesan cheese, if you are using a block I would break up and place in the food processor with garlic and sauce. Roasted garlic will easily come out if you turn the head upside down and squeeze the garlic out. Place cream mixture in a saucepan and bring to a boil; turn down heat and simmer for 15 minutes or until sauce has thickened. It took about 25 minutes for my sauce to thicken. Mix in mushrooms and tomatoes and add to the cooked pasta. Slice the grilled chicken and place on top of the pasta. Garnish with fresh parsley and grated Parmesan cheese. Enjoy!!!

Orange Ice

This is a family recipe from my great-grandma Madsen. She got the recipe from her neighbor and I've eaten it every summer growing up since I can remember. Whenever I watch Little Women and Jo is eating slush at the dance with Laurie, it makes me think of it. I'm not sure why, but it's so refreshing and just delicious.

I remember I made it in college once at the Riv. And the weekend I almost broke up with Todd, I hung out with Carissa, and Kelli. And we sat on my balcony eating the slush until we went to find the glowing red grave. So if for no other reason, make it for breaking up with jerks named Todd! (Right Celeste?)

And for the record, it makes a lot. Enough to fill an icecream bucket. If you want to halve it or quarter it, go for it!

Orange Ice
(Carolyn Robertson)

4 cups sugar
8 cups water
4 cups orange juice
1 ½ cup lemon juice

Boil sugar and water 5 minutes. Add orange and lemon juice. While freezing, break up continuously. (Otherwise, when it'll be a giant icecube. And then you can just scrape it to serve.)

Homemade waffles

I know what you are thinking, why make the batter when the store bought batters are cheap and taste good. You have to try this recipe, I love it!!!! I will never buy store bought waffle batter ever again. They really impress family or company as well! Enjoy

1 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons vegetable shortening
1/2 cup half and half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla extract

Combine flour, salt, and baking soda in a medium bowl. Stir to combine

Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half and half, milk, buttermilk, and vanilla. Mix well.

Add the wet mixture to the dry mixture while beating. Mix only briefly so the waffles are not tough. It will be a little lumpy.

Cover and chill overnight. You can use right away, although it really is better if chilled overnight.

Remove batter from fridge while waffle iron is heating up. Grease the waffle iron. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes.

Makes 6 waffles

Destiny's Brownies

Preheat oven to 350*
Beat: 2 eggs
1 cup sugar
1/4 tsp. salt
1 tsp. vanilla
Add: 1/3 cup oil or shortening (applesauce for healthier version)
2 squares bitter chocolate (unsweetened baking choc.)
3/4 cup flour
Pour into greased 8" or 9" square pan
Bake @ 350* for 20-25 minutes.

(I usually double the recipe and bake it in a 13x9 pan.)

BEST CHEESECAKE EVER!!! (And I should know!)

So I love cheesecake, even the Jello No Bake kind. But this cheesecake is the best I've ever had (even compared to cheesecake factory!) It isn't spongy or anything, and has a creamy thicker consistency. My old visiting teacher is a gourmet baker and she brought this to me right before we left on a road trip to Utah. It was so good that I knew if we left it that it might go bad while we were gone, so we packed it in a cooler and brought it to Utah with us (which also turned out to be a mistake because everyone ate it!!!). It isn't hard to make at all (even though it may sound hard) and is so worth it!


BEST CHEESECAKE EVER

Crust:
1 pkg Graham Crackers, Crushed
¼ Cup Sugar
¼ Cup Butter, Melted

Mix and press in bottom of 9 inch spring form pan (make sure it is a nice one, not a flimsy one, or the butter in the crust will melt out). Bake at 350 for 6 minutes.

4 Egg whites, Beaten Until Stiff
3 pkgs (8 oz) Cream Cheese, Softened
1 Cup Sugar
1 tsp Vanilla

Cream the sugar, cream cheese and vanilla together. Fold stiff egg whites into cream cheese mixture. Place on top of baked crust and return to oven for 25 minutes.

Topping:
2 Cups Sour Cream
3 Tbsp Sugar
½ tsp Vanilla

Mix topping ingredients together and spread on baked cheese cake. Return to oven and bake an additional 5 minutes at 400. Cool completely before refrigeration.

Best if made the day before. (Carefully ream around the edge of cheeses cake with a sharp knife as soon as it comes out of the oven…this will help to keep it from cracking in the center).

Cafe Rio Salads

Okay, so this will be a longer recipe since there are a few different recipes involved in the infamous (and delicious) Cafe Rio Salad. This edition is the Pork edition. If you want the chicken recipe, you can email me for it. I prefer the sweet pork salad. Anyway, we had this at cooking club last night since most of us are from Utah and absolutely miss our Cafe Rio binges. I was skeptical but they turned out really yummy, almost like the real thing!!!

Cafe Rio Pork

3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 tbsp. Cumin
1 C. brown sugar
1 can Coke (not diet)

Cover roast ½ way with water and cook in crock pot on low for 6 hours. You can also cook it a couple of hours on high and switch to low and it makes it shred easier. Add the rest of the ingredients to pork 3 hours before it is well done.

Tomatillo Dressing

1 pkg Hidden Valley Buttermilk Ranch Dressing Mix
1 cup buttermilk
1 cup mayonnaise
1 to 2 tomatillos
½ to 1 clove garlic, minced
½ to 1/3 bunch cilantro, chopped
½ tsp lime juice
½ to 1 small jalapeno, seeds removed or it will be too hot!

Serve in this order:
Tortillas (Costco has the ones you brown on the stove, or buy the biggest ones you can find)
Cheese, Shredded
Sweet Pork, shredded
Black or Pinto Beans, heated through in their juices
Rice
Red and Green leaf lettuce, shredded
Sides of:
Pico de Gallo
Guacamole
Fresh Cilantro
Fresh Lime Slices
Tomatillo Dressing
Sprinkle crunchy corn strips on top
Fresh Parmesan Cheese

Dutch Meatballs

I know most 0f you already have all my recipes, so this may be a rerun for some of you. My Oma used to make these all the time and I thought it was an authentic Dutch recipe, until my mom gave me her old Betty Crocker cookbook. And there, I found the exact same recipe for these meatballs, and her German potato salad. So, much for authentic family recipes. But, these are delicious and my Oma did make them. Try them out, these are a family favorite for us!

Dutch Meatballs
(Trees Piket)

1 lb ground beef
½ cup dry bread crumbs
¼ cup milk
¾ tsp salt
½ tsp Worcestershire sauce
¼ tsp pepper
¼ cup chopped onion 1 egg

Mix all ingredients. Shape into six meatballs. Cook in ¼ cup margarine or butter over medium heat, turning occasionally until brown, about 20 minutes. Make gravy out of drippings.

(I serve the meatballs with mashed potatoes, gravy, a salad, and/or cooked vegetable, and/or rolls. This kind of meal was a staple in my house growing up, minus the salad and rolls.)

And, for a bonus, here's my Aunt Lorraine's "Good Gravy!" recipe. I make this with the drippings from the meatballs and it is delicious!

1/4 cup butter
1/4 cup flour
1 1/2 cups water
2 bouillon cubes (or 2 TBSP powder)

Dissolve bouillon in water. Melt butter and add flour. Add bouillon water. Serve immediately.

Corn Chowder

We love this soup! We eat it out of soup bowls or with crusty bread. I don't like celery so I just add two carrots instead, and I only add half of the stick of butter at the end, otherwise it is really rich. It's delicious, enjoy!

1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Lemon Blossoms (which is another name for HEAVEN!!)

I made these for a ward function, and they were literally gone in like 5 minutes. At least I saved myself a few at home! They are so good - like old fashioned donuts with lemon!!!

Cupcakes:
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze: 4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Easy Banana Muffins

From Betty Crocker (not me, the other one!)

1 1/4 cups mashed ripe bananas (about 3 medium)
3 TBSP vegetable oil
1 large egg
1/3 cup sugar
2 cups Bisquick Original baking mix (I use Jiffy--cheaper!!!)
1/2 cup raisins or chopped nuts (I put in chocolate chips)

Heat oven to 400. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups. Beat bananas, oil, egg, and sugar in a large bowl until well blended. Stir in bkaing mix and chocolate chips just until baking mix is moistened (batter will be lumpy). Divide batter evenly among muffin cups. Bake about 15 minutes or until golden brown. Cool muffins in pan 5 minutes, remove from pan to wire rack. Serve warm if desired.

Hearty Tomato Soup

I love homemade tomato soup, but this recipe ROCKS THE BOAT!! I would make it every night if my husband would let me. Try it. It's yummy!!

2 Tbls. butter
6 oz. cream cheese, softened
1 clove garlic, chopped
1/2 tsp. dried basil leaves
1/2 tsp. paprika
2 c. milk
2 cans condensed tomato soup
2 cans (14 1/2 ounces each) crushed tomatoes

-Melt butter and cream cheese in a sauce pan. Stir in garlic, basil, and paprika. Gradually stir in milk and soup. Beat with a wire whisk unitl smooth. Stir in tomatoes and stir until hot.
I like to grate cheese on top before serving.
-You can easily half the recipe for a smaller group