Tomato Basil Parmesan Soup

I know it is the middle of summer but this is seriously one of my favorite soups.... Keep it in mind for fall or winter.  I am sure I have made it for some Harrison gathering.

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano (or 1 Tbsp fresh oregano)
1 Tbsp dried basil ( or 1/4 c. fresh basil)
4 cups chicken broth
1/2 bay leaf
1/2 c. flour
1 cup Parmesan cheese
1/2 c. butter
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables soft.
3.  About an hour before serving ( I have also done it right before serving and it tastes good) prepare a roux.  Melt butter over low heat in a skillet and add flour.  Stir constantly with a whisk 7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  If you want it not as chunky put in blender or Blendtech to desired smoothness.  I personally like most of the chunks blended out.   Add all back into the slow cooker.
4.  Stir and add Parmesan cheese, warmed half and half, salt and pepper and more basil and oregano if needed.
5.  Cover and cook on LOW for another hour (or just eat :)).

Mexican Hot Chocolate Cupcakes

Mexican Hot Chocolate Cupcakes--Yum!

Ingredients
Pillsbury Dark Chocolate Cake Mix
15-oz can pure pumpkin
3 eggs or 3/4 cup egg beaters (used beaters in recipe calculation)
scant tsp nutmeg
heaping tsp cinnamon
1/2 cup chocolate chips

Nutritional Info

Fat: 3.4g
Carbohydrates: 21.1g
Calories:118.8
Protein: 2.3g

Preheat oven to 350.

In mixing bowl, beat together cake mix, pumpkin, eggs, and spices on low until combined. Scrape down edges, then mix on high for 2 minutes. Stir in chocolate chips.

Scoop into lined cupcake pan, 5/8-3/4 full. Smooth tops of batter (these things puff up a lot and can look lumpy) and bake 12-16 minutes or until inserted knife comes out clean.

Cool 5 minutes in cupcake pan, then cool additional 30 minutes before frosting (we just put some powdered sugar on top).

Frost with chocolate or vanilla buttercream and sprinkle with cinnamon-sugar. Or instead of frosting, dust with powdered sugar.

Number of Servings: 24

Seven Layer Dip

First time making seven layer dip and this recipe was/is so tasty!

2 avocados - peeled, pitted and diced

1 1/2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

1/4 cup salsa

garlic salt to taste

ground black pepper to taste

1 (8 ounce) container sour cream

1 (1 ounce) package taco seasoning mix

4 roma (plum) tomatoes, diced

1 bunch green onions, finely chopped

1 (16 ounce) can refried beans

2 cups shredded Mexican-style cheese blend (I just had colby jack and it was fine)

1 (2.25 ounce) can black olives - drained and finely chopped

Directions

1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
2. In a small bowl, blend the sour cream and taco seasoning.
3. In a 8x8 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.               

Adapted from Allrecipes.com

Banana Bread

• 3 whole To 4 Whole Ripe Bananas
• 1-½ cup White Sugar
• ½ cups Butter, Melted
• 3 whole Large Eggs
• 1-½ cup Flour (can use 1/3 to half whole wheat flour)
• 1 teaspoon Baking Soda (heaping)
• ½ teaspoons Salt
• ½ teaspoons Nutmeg
• ½ teaspoons Cinnamon, Heaping
• 4 Tablespoons Sour Cream
• 1-½ teaspoon Vanilla 

Preheat oven to 325º. Spray 2 loaf pans with baking spray (oil + flour)
In a large bowl, add your mushy bananas, white sugar and melted butter. Use a fork to mash them all together. Don’t worry about the banana lumps, it’s all good! Add eggs and mix with a fork to combine. Add all the dry ingredients and mix with a large spoon or spatula to combine (no need to break out the mixer for this one!). Now add your sour cream and vanilla.
Divide mixture between your 2 loaf pans. (It’s ok that it only fills them each 1/2 way up—this loaf will rise! I made the mistake once of putting all the batter in one pan. Total overflow!)
You can top with a little cinnamon sugar combo.
Bake at 325º for about an hour (check after 50 minutes in case your oven runs hot), until a toothpick inserted in center of the loaf comes out clean.

This banana bread is so moist and flavorful, you’ll never look back!

Adapted from Tasty Kitchen

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt (the next time I make this I may skip the salt...it seemed plenty salty)
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears. (I used my pizza cutter) 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

This was the winner of the LDS Living casserole contest...in Ohio, I was in the same ward as this girl's...triplet.  Yes, it's true...I know someone famous.  :) 

Pumpkin Pancakes with Cinnamon Syrup

Ingredients:
1 cup flour
1 1/2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 Tbs vegetable oil
1 Tbs vinegar

Directions: 
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cinnamon Syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

yields 6 pancakes
 

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.