Easy OREO Truffles

I thought with Christmas right around the corner I would put of a few wonderful dessert recipes for everyone to enjoy!

Ingredients:

- 1 8oz. package cream cheese softened
- 1 package Oreo cookies, finely crushed
- 2 packages Baker's semi-sweet chocolate, melted

Directions:

MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Wild Rice with Mushrooms

Ingredients:

• 2 tablespoons Olive Oil
• 1 medium chopped onion
• 3/4 cup chopped celery
• 1 teaspoon finely chopped garlic
• 2 large Portobello mushrooms, sliced thin
• 4 cups cooked wild rice
• 1 cup chopped parsley
• 1 cup Chicken Broth
• 1 teaspoon Sea Salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup chopped, toasted pecans

Directions:

1. In a large skillet heat the Olive Oil over medium high heat.
2. Saute onion, celery, garlic until nicely browned and tender, add mushrooms and half the parsley.
3. Add rice, Chicken Broth, Sea Salt and pepper.
4. Bring to a boil, then reduce heat to a simmer and cook uncovered until liquid is absorbed, about 15 minutes.
5. Transfer to a serving dish and sprinkle with toasted pecans and the remaining parsley.

Creamy Garlic Green Bean Casserole

Ingredients:

• 1 cup Sour Cream
• 1/2 cup Mayonnaise
• 1 cup  Shredded Mozzarella Cheese
• 1/2 cup Grated Parmesan Cheese
• 1/2 teaspoon garlic powder
• 2 (16 ounce) packages frozen green beans, thawed, drained
• 26 Wheat Thins Original Crackers, crushed
• 1 tablespoon butter, melted

Directions:

1. Preheat oven to 350 degrees F.
2. Combine first 5 ingredients in large bowl. Add beans; mix lightly. Spoon into 13x9-inch baking dish.
3. Mix cracker crumbs and butter; sprinkle over bean mixture.
4. Bake 25 min. or until heated through.

Apple Glazed Carrots

Ingredients:

- 1 cup all natural apple juice
- 1 1/2 teaspoons corn starch
- 1 pound baby carrots
- 1 tablespoon butter or margarine
- 1 teaspoon honey
- 1/4 teaspoon salt

Directions:

- Combine juice and corn starch, mix in a bowl until smooth.
- Cook carrots in boiling water about 10 minutes or until tender, drain, return to pan.
- Add butter, honey, and salt. Add juice mixture.
- Cook over low heat, stirring occasionally for 5 minutes, or until glaze has thickened.
- Serve as a wonderful side dish!!

- 

Sweet Potato Pie

Ingredients:

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Directions:

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Easy Crock-pot Cornbread Dressing

Ingredients:

4 Tbsp. butter

8 oz. ground pork sausage

1 cup onion, chopped

1 cup celery, chopped

2 Tsp. fresh or dried parsley, chopped

1 16oz. package seasoned cornbread dressing crumbs

1 Tsp. poultry seasoning

2 ½ cup chicken broth

1 egg, lightly beaten

½ cup dried cranberries or raisins (optional, just to add an extra pop!)

Directions:

- Butter a slow cooker or spray with nonstick baking spray.

- In a large skillet melt butter and add sausage, cooking and breaking up, until sausage is lightly browned. Add onion and celery and continue cooking until vegetables are tender. Add parsley poultry seasoning, and sage, if using.

- In a large bowl, combine the sausage and vegetable mixture with the crumbs. Stir until blended; add chicken broth. Add salt and pepper to taste and blend well. Blend in the lightly beaten egg and stir in the cranberries or raisins. Spoon into the prepared slow cooker; do not pack. Cover and cook on HIGH for 45 minutes. Reduce heat to LOW and cook for 3 1/2 to 4 1/2 hours longer.

Homemade Cranberry Sauce

Ingredients:

- 1 cup white sugar
- 1 cup orange juice
- 1 package fresh cranberries

Directions:

- In a medium sauce pan over medium heat, dissolve sugar in orange juice.
- Stir in cranberries and and cook until they start to pop, about 10 minutes.
- Remove from heat and transfer to glass bowl, sauce will thicken as it cools.

California Creamy Potatoes

This month the focus of the blog with be holiday recipes! Remember to check in regularly for some great holiday favorites that all are sure to enjoy!

Today will kick off the month with a wonderful and richly flavored creamy potato dish. Enjoy!!

Ingredients:

- 1 1/2 cups sour cream
- 1 can cream of potato soup
- 2 cloves garlic, minced
- 2 1/2 pounds of red potatoes, thinly sliced
- 1 cup sharp white cheddar cheese
- 2 Tablespoons of fresh chives, chopped

Directions:
- Heat oven to 350 degrees.
- Mix first 3 ingredients in a large bowl. Add potatoes and toss to coat. Spoon into 9x13 baking dish, sprayed with cooking spray. Top with cheese.
- Bake 55 minutes, or until potatoes are tender.
- Sprinkle with chives and serve.

Awesome Blueberry Muffins

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions:



1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Pumpkin French Toast

Ingredients:



3 large eggs

1/2 cup half-and-half cream

1/4 cup canned pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon pumpkin pie spice

1/4 cup finely chopped walnuts

8 slices bread

Directions:

1. Heat a lightly oiled skillet over medium heat.
2. Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.



Easy Egg Breakfast Quesadillas

This is an easy recipe and a great variation to a breakfast burrito!!

Ingredients:

1/2 cup shredded Mexican cheese blend

2 (7 inch) whole wheat or flour tortillas

4 slices Canadian-style bacon

4 eggs, beaten

Salsa

Directions:



1. Sprinkle 1/4 cup cheese on one side of each tortilla. Top each with 2 bacon slices.
2. Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking--pulling, lifting and folding eggs--until thickened and no visible liquid egg remains. Do not stir constantly.
3. Spoon eggs on top of bacon, dividing evenly. Fold tortillas over filling to cover, pressing gently.
4. Clean skillet. Coat with cooking spray; heat over medium-low heat until hot. Toast quesadillas just until cheese is melted, about 1 to 2 minutes per side. Cut into wedges; serve with salsa.

Creamy Strawberry Crepes

Ingredients:

3 eggs

1/2 cup milk

1/2 cup water

3 tablespoons butter, melted

3/4 cup all-purpose flour

1/2 teaspoon salt

 

1 (8 ounce) package cream cheese, softened

1 1/4 cups sifted confectioners' sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

1 cup heavy cream, whipped

4 cups sliced strawberries

Directions:



1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
2. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
3. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Pumpkin Pancakes with Nutmeg Whipped Cream

I received a request today for a recipe for pumpkin pancakes...so here you go!

Ingredients:

• 1 c. flour
• Pinch baking soda
• 2 tbsp. sugar
• 1/4 tsp. cinnamon
• 1/8 tsp. ginger
• 1/8 tsp. nutmeg
• 1 egg well-beaten
• 1 1/4 c. milk
• 2 tbsp. melted shortening
• 1/2 c. canned pumpkin

Directions:

·       Combine flour, soda, sugar and spices.

·       Combine egg, shortening, pumpkin and milk.

·       Add to flour mixture beating until smooth.

·       Bake on hot lightly greased griddle turning only once.

·       Serve hot with butter and syrup or nutmeg whipped cream.

Nutmeg Whipped Cream:

Ingredients:

• 1 cup whipping cream
• 2 tablespoons white sugar
• 3/4 teaspoon vanilla extract

• 1/2 teaspoon ground nutmeg

Directions:

1.                       Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Baked French Toast Casserole with Praline Topping

Ingredients:

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping (recipe below)
• Maple syrup 

Directions:



1. Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a hand mixer or whisk until blended but not too bubbly.
 3. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
4. The next day, preheat oven to 350 degrees F.
5. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
6. Serve with maple syrup.


Praline Topping:

• 2 sticks of butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup  
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread on top of casserole.



Cheesy Ham and Hashbrown Casserole

Ingredients:

1 (32 ounce) package frozen hash brown potatoes

8 ounces cooked, diced ham

2 (10.75 ounce) cans condensed cream of potato soup

1 (16 ounce) container sour cream

2 cups shredded sharp Cheddar cheese

1 1/2 cups grated Parmesan cheese

Directions:



1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Super Sausage gravy and homemade biscuits

There are few things better than a warm biscuit and sausage gravy to get the morning going...enjoy!

Sausage Gravy:

Ingredients:

1 pound Sausage Roll (in flavor of choice)

1/4 cup all-purpose flour

2 cups milk

Salt and black pepper to taste

8 prepared biscuits

Directions:

1.Crumble and cook sausage in large skillet over medium heat until browned.

2.Stir in flour until dissolved. Gradually stir in milk.

3. Cook gravy until thick and bubbly. Season with salt and pepper.

4.Serve hot over biscuits. Refrigerate leftovers.

Homemade Biscuits:

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3/4 cup milk

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
3. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
4. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
5. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.



Pumpkin Bread

With Fall finally here, I love the wonderful flavors and smells of pumpkin bread!

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

**Optional: This bread tastes great with 1 cup of chopped pecans or 1 cup of chocolate chips!!

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Broccoli Cheese Soup

Ingredients:

3/4 cup butter

3/4 cup all-purpose flour

9 cups chicken stock

9 cups milk

1 teaspoon salt

1 1/2 teaspoons white pepper

5 cups fresh broccoli florets

1 1/2 pounds processed cheese, shredded

3 cups shredded Cheddar cheese

Directions:

1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Cauliflower White Cheddar Soup

Ingredients:

2 Tbsp. olive oil
1 onion, diced
1 quart Kitchen Basics® Unsalted or Original Chicken Stock
1 head cauliflower, about 2 1/2 lb., cut into florets
2 cups evaporated skim milk (heavy cream)
¼ tsp. grated nutmeg
Freshly ground pepper, to taste
4 oz. white cheddar cheese, shredded
2 tsp. kosher salt, plus more, to taste
¼ tsp. grated nutmeg
Freshly ground pepper, to taste
8 oz. white cheddar cheese, shredded

Directions:

In a large saucepan over medium-high, heat the olive oil. Add the onion and cook, stirring occasionally, until tender, 5 to 8 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the stock, cream, nutmeg and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.

Remove one cup of cauliflower florets and set aside. Puree soup in blender or food processor until smooth. Return soup to pot and stir in the cheese and remaining cauliflower florets and adjust the seasonings.

Remove one cup of cauliflower florets and set aside. Puree soup in blender or food processor until smooth. Return soup to pot and stir in the cheese and remaining cauliflower florets and adjust the seasonings.

Chicken Noodle Soup

Ingredients:

32 oz. Kitchen Basics Chicken Stock
1 cup cooked chicken, cut into 1/2” pieces
1 cup mixed vegetables, fresh or frozen
1 cup noodles or alphabet macaroni (*or gluten-free noodles)
Optional: 1/4 tsp. basil, dill or thyme

Directions:

- In a large pot, bring stock, meat, vegetables, and herbs to a boil.

- Add noodles and simmer until tender.

Potato Spinach and Artichoke Soup

Ingredients:

• 5 large baking potatoes, peeled and quartered

• Salt

• One 9-ounce box frozen artichoke hearts, thawed

• Two 10-ounce boxes chopped frozen spinach, thawed

• 2 tablespoons butter

• 2 tablespoons extra-virgin olive oil (EVOO)

• 1 onion, finely chopped

• 4 cloves garlic, finely chopped

• 1 cup milk

• Pepper

• 4 sprigs thyme, leaves chopped

• One 32-ounce container (4 cups) chicken broth

• 1 cup grated parmigiano-reggiano cheese

• Crusty bread, sliced and toasted

Directions:

1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot to dry out.

2. Place the vegetables in a clean kitchen towel and squeeze dry.

3. In a medium pot, melt the butter in the EVOO, 2 turns of the pan, over medium-low heat. Add the onion and garlic and cook until softened, 10 minutes. Add the boiled potatoes and milk and mash together. Season with pepper and the thyme, then stir in the chicken broth. Stir in the reserved vegetables and heat through, about 2 minutes. Stir in the cheese. Thin the soup with a little water if desired. Pass the crusty bread and extra cheese around the table.

Taco Soup

This is such an easy soup and tastes amazing. I like to change it up a bit and make it a ranch taco soup by adding a Hidden Valley Ranch packet and of course top with shredded cheese and sour cream to make a wonderful hearty meal. Enjoy!!

Ingredients:

- 1 lb. groud beef

- 1 onion, chopped

- 3 cans mild chili beans, undrained

- 1 can diced tomato, undrained

- 1 can corn, undrained

- 1 8oz. can tomato sauce

- 1 package taco seasoning

- 1 package ranch mix (*optional)

- 1 1/2 cups water

- shredded cheese, sour cream, tortilla chips for garnish

Directions:

- Brown meat with onions in large saucepan; drain.

- Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.

- Served topped with cheese, sour cream, or tortilla strips

Spicy Chicken Soup

This is a great soup that you can really make to cater to your taste and your comfortable spice level. Top with tortilla strips, shredded cheese, and sour cream and its a perfect way to warm a cold day!

Ingredients:

2 quarts water

8 skinless, boneless chicken breast halves

1/2 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

2 tablespoons dried parsley

1 tablespoon onion powder

5 cubes chicken bouillon

3 tablespoons olive oil

1 onion, chopped

3 cloves garlic, chopped

1 (16 ounce) jar chunky salsa

2 (14.5 ounce) cans peeled and diced tomatoes

1 (14.5 ounce) can whole peeled tomatoes

1 (10.75 ounce) can condensed tomato soup

3 tablespoons chili powder

1 (15 ounce) can whole kernel corn, drained

2 (16 ounce) cans chili beans, undrained

1 (8 ounce) container sour cream

 

Directions:

 

- In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

 

- In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Coconut Red Lentil Soup

This soup takes some time and prep, but the flavors and aromas are amazing!!!

Ingredients:

1 cup yellow split peas

1 cup red split lentils

7 cups water

1 medium carrot, cut into 1/2-inch dice

2 tablespoons fresh peeled and minced ginger

2 tablespoons curry powder

2 tablespoons butter

8 green onions (scallions), thinly sliced

1/3 cup golden raisins

1/3 cup tomato paste

1 14-ounce can coconut milk

2 teaspoons fine grain sea salt

one small handful cilantro, chopped

Directions:

- Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

- In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Sautee for two minutes stirring constantly, then add the tomato paste and sautee for another minute or two more.

- Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency

- This soup is amazing alone, but is also great served over rice!!

Cheesy Corn and Potato Chowder

Ingredients:

• 2 tablespoons margarine

• 1 cup chopped celery

• 1 cup chopped onion

• 2 (14.5 ounce) cans vegetable broth

• 3 cups peeled and cubed potatoes

• 1 (15 ounce) can whole kernel corn

• 1 (4 ounce) can diced green chiles

• 1 (2.5 ounce) package country style gravy mix

• 2 cups milk

• 1 cup shredded Mexican-style processed cheese food

Directions:

1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.

3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Creamy Tomato Soup

This soup is an instant classic! Very quick and easy to make with canned soup and milk, but the sauteed onions and celery really help to give it that homemade taste!

Ingredients:

- 4 Tablespoons butter

- 1/4 cup chopped onion

- 1/4 cup chopped celery

- 3 Tablespoons all-purpose flour

- 3 cups milk

- 2 teaspoons sugar

- 1 teaspoon salt

- 1/4 teaspoon black pepper

- 2 cans diced tomatoes, undrained

- chopped basil leaves or grated parmesan, optional

Directions: 

- In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery; cook, stirring, until tender. Stir flour into the vegetable mixture, stirring until well incorporated. Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil. 

-Dice tomatoes smaller or puree in a blender or processor, if desired. Heat tomatoes in a separate saucepan then gradually add them to the first mixture, stirring constantly. If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves. 

- Of course you can always pair this with a grilled cheese for an instant classic!!!

Black Bean Soup

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

Ingredients:

1 tablespoon vegetable oil

1 onion, chopped

1 clove garlic, minced

2 carrots, chopped

2 teaspoons chili powder

1 teaspoon ground cumin

4 cups vegetable stock

2 (15 ounce) cans black beans, rinsed and drained

1 can whole kernel corn

1/4 teaspoon ground black pepper

1 can stewed tomatoes

Directions:

-In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

-Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
 
- Serve with shredded cheese, sour cream and a few fresh avacado slices!