Roasted Tomato Basil Soup

2 cups cherry tomatoes (I used one 16 oz container of Trader Joe's grape tomatoes)

3 tablespoons olive oil (I used olive oil over the tomatoes, and coconut oil to sauté the onion and garlic)

1 teaspoon salt and pepper

3 garlic cloves, minced

salt to taste (sorry, I just ground up some salt....don't know how much)

1/2 yellow onion, diced

3 cups chicken broth

1 (28 oz) can diced tomatoes

1/2 teaspoon black pepper

1 tablespoon fresh basil, chopped

Preheat oven to 400 degrees F. Rinse and dry cherry tomatoes and place on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Place baking sheet in the oven and roast tomatoes for about 30 minutes or until tomatoes are squishy and have a brown roasted color to them.

In a large pot, drizzling remaining olive oil and turn stove to a medium high heat. Add in the garlic and onion, sautéing for 4-6 minutes or until onions are translucent. Add in the roasted tomatoes, chicken broth, canned tomatoes (with the juices), salt, black pepper, and basil. Bring soup to a boil, then turn down to a low simmer. Partially cover pot and allow to simmer for about 20 minutes. With an emersion blender (or Blendtec, blend up the soup to your desired consistency.  I left it with a little texture.  Optional....Serve with grilled cheese chunk croutons.

I made the soup like this, but next time I am going to double the cherry tomatoes and add more broth to make a larger batch.  Here are the two websites with the original recipes and some great pics. 

http://www.stephsbitebybite.com/2012/08/14/roasted-tomato-basil-soup/

http://spoonful.com/recipes/roasted-tomato-soup

Chocolate cake in a mug

Ingredients

5 Tablespoons flour (all-purpose)

4 1/2 Tablespoon sugar

2 teaspoons cocoa (unsweetened)

1/4 teaspoon baking soda
Dash of salt

1/2 teaspoon white vinegar
1/4 teaspoon pure vanilla extract
2 teaspoons vegetable oil (or canola)
4 1/2 Tablespoons water 

Directions 

(step by step photos below)

Using a large microwave safe mug, spray the inside with non-stick cooking spray. Next, mix the first 5 dry ingredients in the mug.  After mixing well, make 3 depressions in dry ingredients.  Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression.  Pour water over top.  Mix well until smooth using a fork.  Place in microwave and cook on high for *2 minutes, uncovered. Check with toothpick to make sure it comes out clean.  Be sure not to over cook!  Top with whatever you like - powdered sugar, frosting, chocolate chips, caramel or whipped cream! Enjoy hot or cold! 

TIPS:

*Each microwave cooks differently, adjust time accordingly!  One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds.  If you overcook the cake, it may ruin it.  Be sure to watch as it bakes. 

http://www.sweetlittlebluebird.com/2013/04/crazy-cake-in-mug-no-eggs-milk-or.html

Fruit Dip

French Cream:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice


Directions
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/fruit-tray-with-fruit-dip-recipe/index.html?oc=linkback

Eggless Strawberry Ice Cream

1.5 cups whole milk

1.5 cups cream

1 cup white sugar

2 cups pureed strawberries

1/4 tsp salt

2 tsp vanilla extract

Combine all the ingredients and freeze in an ice cream maker.  This is a little too much for my ice cream maker, but you can use the rest for popsicles or pretend it's a milkshake and drink it like I did. 

Chocolate Coconut Milk Ice Cream

2 cans of unsweetened coconut milk (3 cups)
2/3 cup of cocoa powder
6 tablespoons agave syrup or sugar
1 teaspoon vanilla extract

Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a blender. Make according to your machines instructions.

I like to add about half a cup of shaved/chopped up dark chocolate. 

Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 1 jar of Nutella, chilled in refrigerator
• Coarse sea salt for sprinkling

Instructions

1. Whisk together the flour, baking soda, and salt in a bowl and set aside (note - I (Kelli) added too much flour, so I would start with 2 cups next time and only add more if I needed it). Melt butter in a saucepan over medium heat (instructions on browning butter here). The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Recipe from here.

Salted Caramel Butter Bars

Ingredients:

4 sticks (yes, 1 POUND) salted butter, at room temperature

1 cup white sugar

1 1/2 cups confectioners' sugar

2 TBS vanilla

4 cups flour

One 14-oz. bag caramel candies, unwrapped

1/3 cup heavy whipping cream

1/2 teaspoon vanilla

coarse sea salt

Preheat your oven to 325 degrees F. 

In a large bowl, combine:

4 sticks salted butter, at room temperature

1 cup white sugar

1 1/2 cups confectioners' sugar

Using a hand-held mixer on medium speed, beat together until creamy. Add 2 tablespoons of vanilla and beat until combined.

Gradually add 4 cups of all-purpose flour to the butter mixture. Beat on low speed until a smooth soft dough forms.

Spray a 9x13 baking dish with cooking spray. Press one half of the dough evenly into the prepared pan to form a bottom crust, and place the remaining dough in the refrigerator.

Bake in the preheated oven until the edges are pale golden brown, about 20 minutes. Let cool for 15 minutes.

(I used the caramel sauce from the recipe below) While the crust is cooling, make the caramel filling. In a microwave-safe bowl, combine:

One 14-oz. bag caramel candies, unwrapped

1/3 cup heavy whipping cream

1/2 teaspoon vanilla

Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, microwave for 30-second intervals, stirring after each interval, until smooth.

Pour the caramel filling over the crust. Sprinkle 1 tablespoon of coarse sea salt over the top.

Remove the remaining dough from the refrigerator and crumble it evenly over the caramel layer. 

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool a few hours before cutting into squares (fridge can speed this up). 

http://www.pipandebby.com/pip-ebby/2012/2/21/salted-caramel-butter-bars.html

Easy Caramel Sauce

So easy, so good

Homemade Caramel Sauce

3/4 cup butter
1 1/2 cups firmly packed brown sugar
2 tablespoons water
1/4 teaspoon salt
3/4 cup evaporated milk
1 tablespoon vanilla extract

Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.  Bring to boil for 3 to 5 minutes depending upon thickness desired (I recommend 5 min from rapid boil).  Remove from heat and stir in evaporated milk and vanilla.

http://www.thesisterscafe.com/2013/02/homemade-caramel-sauce

Basic Donuts

Donut

1/3 c. butter
1/2 c. sugar
1 egg, beaten
1 1/2 c. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Cream butter and sugar; add beaten egg mix well, add milk, then add dry ingredients. Spoon mixture in to ziploc bag and fill mini donut maker. Makes 18 

Chocolate Frosting

2 1/2 TBS butter
1 cup powdered sugar
3/4 teaspoons vanilla
2 - 3 tablespoons hot water
2 ounces semi-sweet chocolate chips (about 4 TBS)

Creamy Glaze
2 1/2 TBS butter
1 cup powdered sugar
3/4 teaspoons vanilla
2 - 3 tablespoons hot water

Lemon Glaze

1 1/2 cups powdered sugar

2 TBS fresh lemon juice

3-4 TBS hot water

Enough frosting to completely cover 18 mini donuts

For Glaze- http://deep-fried.food.com/recipe/krispy-kreme-doughnuts-copycat-51199?ic1=obnetwork

Ham and Potato Soup

INGREDIENTS:

3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules (I used better than bouillon)

1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk

Directions

1. Combine the potatoes, celery, (I also added carrots), onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

                                    Makes 8 servings, see website to change the number of servings.

http://allrecipes.com/recipe/delicious-ham-and-potato-soup/?scale=20&ismetric=0

Chocolate Mousse Pie

Crust (PLEASE NOTE:  I use a regular flour crust, because I feel like the Oreo crust is too overpowering)

• 21 chocolate sandwich cookies (such as Oreos)
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse

• 12 ounces semisweet chocolate (We used Guittard--did not chop)
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 3/4 cups chilled whipping cream
• 1/4 cup sugar

• Chocolate shavings (optional)

For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For flour crust, bake and let cool completely before adding mousse. 

For Mousse:

Simple Instructions:

Bring 1 cup cream to boil in heavy small saucepan.

Add chocolate, vanilla and salt to cream. 

Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. 

Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Kristin's confusing instructions:

Combine chocolate, vanilla and salt in processor. (I do not use a food processor--I like the small chunks of chocolate that don't melt all the way when you just boil it--gives it a nice texture) Bring 1 cup cream to boil in heavy small saucepan. (At this point I just add the bag of chocolate chips and vanilla and salt to the sauce pan of boiling cream.  After it's pretty much melted, then I transfer it to a separate bowl and follow the rest of the recipe) With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings. 

For comments from others about making this pie, go to the epicurious site: 

http://www.epicurious.com/recipes/food/views/Chocolate-Mousse-Pie-2687

Chick-fil-A Bites with Honey Mustard Dipping Sauce

Serves 2 (I think it serves more than 2)

Adapted from My Name is Snickerdoodle

Directions:
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1 egg
1-1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)

Honey Mustard Dipping Sauce: (I didn't try the sauce)
1/2 cup plain greek yogurt
1 1/2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey

Directions:

1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.

http://iowagirleats.com/2012/03/01/chick-fil-a-bites-with-honey-mustard-dipping-sauce/#comment-1045866

Green Bean Casserole

Ingredients

• 2 pounds Fresh Green Beans, Ends Cut Off (I used frozen)
• 4 slices Bacon, Cut Into 1/4 Inch Pieces
• 3 cloves Garlic, Minced
• 1/2 whole Large Onion, Chopped
• 4 Tablespoons Butter
• 4 Tablespoons All-purpose Flour
• 2-1/2 cups Whole Milk (used 2%)
• 1/2 cup Half-and-half
• 1-1/2 teaspoon Salt, More To Taste
• Freshly Ground Black Pepper, To Taste
• 1/8 teaspoon Cayenne Pepper (borsari)
• 1 cup Grated Sharp Cheddar Cheese
• 1 jar (4 Ounce) Sliced Pimentoes, Drained
• Extra Milk For Thinning If Necessary
• 1 cup Panko Bread Crumbs (fried onions)

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside. (With frozen, I just boiled until I thought they were done, then rinsed in cold water)
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

If you use fried onions, cover it with tinfoil, mine started to burn when I checked at 20 min.

http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/

The REAL Girls Trip Dip

I found the original recipe for Girls Trip Dip, and it has more of the actual quantities, so I thought I'd post it. I NEED this for when I shop and actually make it.

15 oz. can black eyed peas

11 oz can white shoe peg corn (shoe peg corn is hard to find, but worth it.)

2-3 chopped avocados (Kristin likes 1-2)

1/2 - 1 c. chopped, seeded tomato (that's about 2 of the on-the-vine small-ish tomatoes) (Kristin likes 2 huge tomatoes or 3-4 small tomatoes)

2/3 c. chopped fresh cilantro

2/3 c. chopped green onion

Dressing

1/4 c olive oil

1/4 c wine vinegar

2 cloves garlic (I use 1/8 cup regular olive oil and 1/8 cup garlic olive oil)

1t cumin

3/4 t salt

After chopping and mixing everything, and just a little while before serving pour on the dressing. Just add it according to how you like it. (Kristin uses about 1/2 to 3/4 of the dressing. I use it all)

Chris's Green Smoothie

Per Brie's recommendation, here are my smoothie ingredients.  I also do not measure, but I will give you approximate amounts.  I use a Vitamix blender.  I kind of wish I'd bought a Blendtec.

My smoothies recipes make 1 liter of green smoothie which I drink for one meal.

1.  I FILL my blender with Kale and chard OR Kale and spinach OR all three, BUT about 3/4 of the green is Kale.

2.  I pour in probably about a 3/4 - 1 cup of unsweetened coconut milk that I buy at Trader Joe's in a half gallon box for $1.99.

3.  For a 1 litre smoothie, I make sure there is at least 3 cups of just this green mixture of greens and coconut milk.  Usually I have to add more green stuff after my initial blending to get it up to 3 cups.

4.  Next I add frozen fruit...about 1 cup (overflowing) or 1 large, peeled orange.  I also usually add some ice cubes and sometimes some water .  I usually end up with slightly more than 1 liter.  Here are my 3 different fruit combinations so far:

• Costco frozen organic combo of mango, pineapple, peaches
• 1 whole large orange (with the vanilla this taste a little like an orange julius)(thanks, Josh, for this recipe.)
• Costco frozen berry mix...blueberries, blackberries, raspberries

5.    I also add some vanilla.  I add a lot.  I've never measured, but I'd guess at least 2 tsp. 

6.  1 packet of Truvia which is a stevia based sweetener with erythritol.

7.  I have, on occasion, added some freshly ground flaxseed or some salba, but both thicken it, so you have to drink it all immediately, or it becomes a little too think and icky.  I don't usually add either anymore.

That's it.  They are VERY good.  It's important that you add enough liquid, because when it is too thick, it doesn't taste as good.  You will be shocked at how much green stuff you can get in one serving.  Good stuff.  

xoxo