Southwestern Bean Chowder, Garlic Poppy Seed Spirals, and Chocolate Eclair Cake

Southwestern Bean Chowder

2 cans (15oz each) white kidney or cannellini beans, rinsed and drained, divided
1 medium onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 Tablespoon olive oil
2 garlic cloves, minced
3 cups vegetable broth
1 1/2 cups frozen corn, thawed
1 medium carrot, shredded
1 can (4 oz) chopped green chilies
1 Tablespoon ground cumin
1/2 teaspoon chili powder
4 1/2 teaspoons cornstarch
2 cups 2% milk
1 cup (4oz) shredded cheddar cheese
Minced fresh cilantro and additional shredded cheddar cheese, optional

In bowl, mash one can beans with a fork, set aside. In a dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.

Garlic Poppy Seed Spirals
3 Tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried minced onion
1/2 teaspoon poppy seeds
1 tube (8 oz) refrigerated crescent rolls

In a small bowl, combine the butter, garlic powder, onion and poppy seeds; set aside. Remove crescent dough from the tube, do not unroll. Cut dough into 10 slices; dip one side in butter mixture. Place buttered side up in an ungreased 9-in round baking pan. Brush with remaining butter mixture. Bake at 350 degrees for 14-16 minutes or until golden brown. Serve warm.

Chocolate Eclair Cake
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won't use the whole container) or one batch of homemade whipped cream chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

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