Tomato Bisque Soup

Miss Grace just finished making this for our Church's annual Fall Conference. It is a wonderful soup that is perfect for one of those days when its cold and rainy and you are in the mood for some grilled cheese and some  homey, delicious soup. We make it all the time just for those type of days.  Enjoy!

Ingredients

4 tablespoons unsalted butter

1 tablespoon minced bacon (about 1/2 ounce)

1 Spanish onion, chopped

1 carrot, chopped

1 stalk celery, chopped

4 cloves garlic, minced

5 tablespoons all-purpose flour

5 cups chicken broth, homemade or low-sodium canned

1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped

3 parsley sprigs

3 fresh thyme sprigs

1 bay leaf

1 cup heavy cream

1 3/4 teaspoon kosher salt

Freshly ground black pepper

Directions

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon and fresh basil, and serve immediately.

Happy Munching!

Pumpkin Pie Cake

It's that time of year again!  The time of year where we pull out our boots, scarves, light coats, firewood, and pumpkin recipes.  This recipe is a delicious twist on the traditional pumpkin pie, and the yellow cake crumble on top makes it almost like a pumpkin cobbler.    

Ingredients

1 (30 ounce) can pumpkin pie mix
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 package yellow cake mix
3/4 cup butter
1 cup chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan. 
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan. 
Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top (optional).
Bake for 55 to 60 minutes, or until done.
Can either serve in pan or cut into bars before serving.

Photo courtesy of Libby's (R)

We hope this helps bring fall into your home and kitchen.  What do you think would go well on top of this dessert?  Ice cream?  Whipped cream?

Happy Munching!
Emily and Miss Grace
 

Incredible Edible Peanut Butter Chip Cookies

If you like Reese's cups, then there are no words to describe how wonderful these cookies are.  They make a large batch, which is a good thing, because people tend to eat about four per person when these are served.

Ingredients

2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine , softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions

Heat oven to 350°F. 

 Stir together flour, cocoa, baking soda and salt; set aside.
 Beat butter and sugar in large bowl with mixer until fluffy. 

Add eggs and vanilla; beat well. 

 Gradually add flour mixture, beating well. Stir in peanut butter chips. 

Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) 

Cool slightly; remove from cookie sheet to wire rack. Cool completely. 

About 4-1/2 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.

These really, truly are one of our absolute favorite cookies ever. We hope you enjoy! FYI- we tried using just 2 sticks of butter once. While they were still good, they weren't as amazing.

Happy Munching!

Banana Crumb Muffins

These are perfect for brunch, a special breakfast, or to give as a present to a neighbor or friend!  The crumb topping is what makes these muffins most delicious.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. 

Happy Munching!

Easy Peanut Butter Chocolate Cookies

   

    Today's recipe is super easy and super delicious. 

Ingredients

1 box of devil’s food cake

1 cup of peanut butter

1 block of cream cheese, softened

1 egg

Directions

Mix all ingredients. Roll into 1-inch balls and bake @ 375 for 7-9 minutes. 
Use fork to make designs. 

Happy Munching!

Chicken Bruschetta Bake

This freezes well and is wonderful for social gatherings or church potlucks.  It is simple, yet creative and includes the Italian taste that is so delicious.  Enjoy!

Ingredients

1 1/2 pounds boneless, skinless chicken breast halves, cubes

1 tsp. salt

1 (15 oz.) can diced tomatoes

1/2 cup water

1 T. minced garlic

1 (6 oz) box chicken-flavored dry bread stuffing mix

2 cups shredded mozzarella cheese   

1 T Italian seasoning

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. 

Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top.
Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.

Happy Munching!

 

Chicken and Gnocchi Soup

 If you love soup, you'll love this creamy and filling soup! Olive Garden serves it unlimited for only $4.95.  Miss Grace gets it every time we go to Olive Garden.  We hope you enjoy it!

Ingredients

1 tablespoons extra virgin oil
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1/2 cup celery, finely diced
1 cup onion, finely diced
2 minced garlic cloves
2 14 ounce cans of chicken broth
1 cup carrots, finely shredded
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
1 (16 oz) package mini potato gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store)
1 cup of fresh spinach coarsely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon parsley
1/4 teaspoon nutmeg (optional)

Directions

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

Happy Munching!

Cherry Almond Granola

A friend at church shared this recipe with us, and is has become our absolute favorite recipe for granola!  Feel free to use different types of dried fruit.  Dried blueberries, cranberries, raisins, etc. are all VERY good in this yummy granola!

Ingredients

10 cups instant oats

1.5 c. sunflower oil

1.5 c. maple syrup

2 c. sliced almonds

2 tsp. vanilla

1 tsp. salt

2 c. dried cherries

Directions

Preheat oven to 350*.

Combine all ingredients except cherries in a large bowl and transfer to baking sheets

Bake for 20-25 minutes until golden-brown

After cooled, mix in dried cherries and store in an airtight container for up to 3 months.

**This recipe can also be made healthier by cutting back on the syrup and adding sunflower seeds and other kinds of nuts.

Happy munching!

Peanut Butter Brownies

Rumor has it these taste like Reeses Cups (c), but in a brownie form.  That sounds good to us!  You can add chocolate chips to the brownies and used crunchy instead of creamy peanut butter to give the brownies more crunch.  It really isn't possible to mess up these delicious brownies! 

Ingredients

Brownies:

1¼ cups all-purpose flour

1 teaspoon salt

2 tablespoons dark unsweetened cocoa powder

11 ounces dark chocolate, coarsely chopped

1 cup (8 ounces) unsalted butter, cut into 1-inch pieces

1 teaspoon instant espresso powder

1½ cups granulated sugar

½ cup packed light brown sugar

5 eggs, at room temperature

2 teaspoons vanilla extract

Peanut Butter Swirl:

½ cup (8 tablespoons) unsalted butter, melted

1 cup powdered sugar

1½ cups creamy peanut butter

½ teaspoon salt

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

 

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top.

In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.

Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Happy Munching!