Tomato, Basil, and Cheddar Soup

We got somewhere around 10 inches of snow yesterday.  Yep, 10 inches.  Another soup recipe seemed appropriate.

I have no idea why I decided to try this tomato soup.  I have never in my life liked tomato soup.  When we would eat grilled cheese sandwiches growing up, I would substitute ketchup for the tomato soup the rest of my family was enjoying.  I am SO glad I tried this soup though.  It was amazing and absolutely nothing like tomato soup from a can.

A word to the wise: If a recipe says it's ok to puree something with either an immersion blender or a food processor, DO NOT USE A FOOD PROCESSOR.  Get thee to a store and buy thyself an immersion blender.  For real.

I either lost my pictures of the soup, or I was so busy eating it that I forgot to take pictures...so here's a beautiful picture of tomatoes from http://rutgers-leslie.blogspot.com/2010/04/growing-perfect-tomato.html

Tomato, Basil, and Cheddar Soup

Ingredients:

2 28-ounce cans diced tomatoes

1 yellow onion, chopped

2 cloves garlic, chopped

1 teaspoon olive oil

2 cups vegetable broth

1 cup plain Greek yogurt

1 cup cheddar cheese, grated

1/2 cup basil, chopped and loosely packed

2 teaspoons oregano

1 teaspoon sugar

salt and pepper, to taste

Directions:

1. Add the olive oil to a large pot over medium heat.  Add the chopped onion.  Cook and stir until tender, about three or four minutes.

2.  Add the garlic and cook for two more minutes.  Pour in the tomatoes, including the juice, and the vegetable stock.  Stir in the basil, oregano, sugar, salt, and pepper.

3.  Put the lid on the pot, reduce heat, and simmer for 10 minutes.  Stir in the Greek yogurt and cheddar cheese until blended. 

4.  Use an immersion blender to puree the soup, if desired.  Top individual servings with chopped basil and grated cheddar cheese. 

Source:  More Fruit Please

Chicken Bacon Wild Rice Soup

My life has been so BUSY lately.  Between my birthday, Thanksgiving, spending time with friends and family, and the end of the trimester at school, I was too busy to post even one recipe in November.  Whatever down time I had in November was clearly not spent blogging.  I did, however, make a lot of delicious food.

Most people prefer to be catered to on their birthdays.  I prefer to cook for other people.  I generally end up having my family over and cooking up some awesome food for them.  Bet you wish you were part of my family! 

I made Chicken Bacon Wild Rice Soup for this year's birthday party, and it was a success.  My brother said it was better than Panera's wild rice soup, and my sister-in-law said she'd like to swim in it.  I think that's a good thing.

Chicken Bacon Wild Rice Soup

Ingredients:

3 (10-3/4 oz) cans condensed chicken broth

2 cups water

1/2 cup uncooked wild rice, rinsed

1/2 cup chopped green onions

1/2 cup butter

3/4 cup flour

1/2 teaspoon salt

1/4 teaspoon poultry seasoning

1/8 teaspoon pepper

2 cups half-and-half

1-1/2 cups cubed or shredded cooked chicken

8 slices bacon, cooked and crumbled

1 tablespoon chopped pimiento

2-3 tablespoons dry sherry, if desired

Directions:

1.  Combine chicken broth and water in a large saucepan.  Add wild rice and onions, and bring to a boil.  Reduce heat, cover, and simmer until rice is tender (30-45 minutes).  Do not drain additional broth once rice is cooked.

2.  In a separate saucepan, melt butter.  Stir in flour, salt, poultry seasoning, and pepper.  Cook and stir constantly for 1 minute or until smooth and bubbly.

3.  Slowly stir half-and-half into the flour mixture.  Cook and stir until slightly thickened.

4.  Add the half-and-half mixture into the rice and broth.  Add chicken, bacon, pimiento, and sherry.  Heat on low for at least 30 minutes (the more the better!).  Stir occasionally.  Soup will thicken the longer it heats.

Source:  Pinch of Yum

Apple Cider Sangria

My grandma loves my blog.  She also loves this Apple Cider Sangria that I made for Thanksgiving.  I love my grandma.

So, this post is for you, Grandma!  Enjoy!

Apple Cider Sangria

Ingredients:

1 bottle (standard size) pinot grigio

2-1/2 cups fresh apple cider

1 cup club soda

1/2 cup brandy

3 honey crisp apples, chopped

3 pears, chopped

Directions:

1.  Combine all ingredients in a LARGE pitcher.  Stir thoroughly.

2.  Refrigerate for at least an hour before serving.

Source:  How Sweet It Is

S'mores Dip

One of my favorite ways to spend time with friends is sitting around a campfire, roasting marshmallows, and chowing down on some good old-fashioned s'mores.  Unfortunately, the seasons in Minnesota seem to go from summer to winter in about 4.2 days.  Seriously, fall is way to short.  

When it gets too chilly to sit outside around a campfire, bring the s'mores party inside with this delicious S'mores Dip.  

  

S'Mores Dip

Ingredients:

1 can (14 oz) sweetened condensed milk

1-1/2 cups chocolate chips

1/2 cup marshmallow cream

graham crackers, for serving

Directions:

1.  Melt the chocolate chips and sweetened condensed milk together in the microwave.  Stir every 30 seconds until the chips are melted.  Mix well.

2.  Pour into a 9-inch glass pie pan and spread evenly.  Drop marshmallow cream by the spoonful over the chocolate mixture.  Swirl the marshmallow through the chocolate mixture to create a marbled appearance.  

3.  Serve with graham crackers.

Source:  What Megan's Making

Zucchini Parmesan = Love

I love, love, love this dish.  Love it.  LOVE it.

So...did I mention that I love it?

Layered Zucchini Parmesan

Ingredients:

3 large zucchini, sliced

1 tablespoon olive oil

1/2 cup grated parmesan cheese, divided

1/4 cup Italian bread crumbs

salt and pepper

1 cup marinara sauce

1/2 cup grated mozzarella cheese

Directions:

1.  Preheat oven to 450 degrees.  Coat a large baking sheet with parchment paper or non-stick cooking spray.

2.  Remove excess moisture from zucchini by blotting with paper towels.  In a medium bowl, drizzle zucchini with olive oil and toss to coat.  In a separate bowl, combine half of the parmesan, bread crumbs, and salt and pepper.

3.  Dip each zucchini slice into the cheese mixture, pressing slightly to ensure the breading sticks.  Arrange zucchini in an even layer on baking sheet.  Bake for 25 minutes or until browned and crisp.

4.  Reduce oven temperature to 400 degrees.  Coat the bottom of a baking dish with 1/3 cup marinara.  Layer half of the zucchini over marinara.  Top with 1/3 cup marinara, 1/4 cup mozzarella, and 1/8 cup parmesan.  Repeat layers.

5.  Bake for 10-15 minutes or until cheese is melted and sauce is bubbling.

Source:  Handle the Heat

Pumpkin Bread

Leftover pumpkin buttercream frosting counts as a snack, right?

Pumpkin Bread with Pumpkin Buttercream Frosting

Bread - 

Ingredients: 

1-3/4 cups flour

1-1/2 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

2 eggs

3/4 cup packed brown sugar

1/3 cup sugar

1/2 cup canola oil

1-1/4 cups canned pure pumpkin puree

Directions:

1.  Preheat oven to 325 degrees.  Spray a 9" x 5" loaf pan with non-stick spray.  

2.  Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a bowl.  Whisk until combined.

3.  In the bowl of an electric mixer, beat eggs on medium-high speed for 2 minutes.  Add the brown sugar and mix for 2 minutes.  Add the sugar and mix for another minute.  

4.  Add the oil with beater on medium-low.  Add the pumpkin puree and mix on low speed until combined.

5.  Add the dry ingredients in two additions.  Blend until just incorporated.  

6.  Pour batter into prepared pan.  Bake for 60-65 minutes or until a toothpick comes out clean.  Cool in pan for 10-15 minutes before removing to a wire rack to cool completely.

Frosting -

Ingredients:

1/4 cup unsalted butter, softened

2 tablespoons canned pure pumpkin puree

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

3 cups powdered sugar

2 teaspoons half & half or milk

1/2 cup chopped pecans, toasted

Directions:

1.  Cream the butter, pumpkin, cinnamon, and vanilla using an electric mixer.  Add powdered sugar gradually, blending well after each addition.  Add half & half or milk and blend well.  Add additional half & half or milk to achieve a thinner consistency, if desired.

2.  Spread frosting on cooled pumpkin bread and sprinkle with chopped pecans.

Source: Nancy Creative

Pumpkin Pie French Toast

A long time ago, I mentioned that my dad was always the fajita maker in our household because he was so great at it.  Same goes for french toast.  I'm pretty sure my dad is the only one who ever made it, and it always turned out perfectly.

Even though I haven't lived at home in awhile, I never even thought to try making french toast.  It's my dad's job, you know?  But then I found a recipe for pumpkin pie french toast.  PUMPKIN PIE FRENCH TOAST?!?!  Yes, please.  And I made it.  And I maybe ended up with a couple of pieces that were overdone (I'm not as skilled as my dad).  It was delicious anyway.

Pumpkin Pie French Toast

Ingredients:

2 eggs

1/4 cup milk

1/4 cup pumpkin

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

2 tablespoons brown sugar

6-8 slices bread

Directions:

1.  Beat eggs and milk together.  Stir in pumpkin, brown sugar, and spices.  Make sure ingredients are well combined and no lumps of pumpkin remain.

2.  Spray griddle or skillet with non-stick spray.  Dip bread into egg mixture.  Allow excess egg mixture to drip back into bowl.  Cook over medium-low heat, about 2 minutes for each side.   

Source: Semi Homemade Mom