Good for you Creamy Tomato Soup

I had forgotten about this wonderful tomato soup recipe.  I'm glad I clicked over to link the focaccia bread to its original source.  As I recall, I made this soup and declared it my favorite tomato soup ever.  I'll be making it again.  Maybe tonight...with focaccia bread...even though we had focaccia bread last night....it's autumn so bread with every dinner is appropriate, right?

Good for you Creamy Tomato Soup

Estimated Cost: $5.50 for four servings

1 tablespoon olive oil

1 onion, chopped

2 carrots, peeled and chopped

3 cloves garlic, chopped

2 (14 ounce) cans Italian style diced tomatoes, undrained

2 cups chicken broth or stock

pinch of red pepper flakes

1 teaspoon balsamic or red wine vinegar

1 teaspoon honey

3/4 cup evaporated skim milk, or 4 ounces 1/3 less fat cream cheese

chopped fresh basil or parsley for serving

In a large pot, heat oil over medium high heat. Add oniion and carrots and saute for five minutes. Stir in garlic and saute an additional minute. Add tomatoes, broth, red pepper flakes, vinegar, and honey. Season to taste with salt and pepper. Bring to a boil; cover, reduce heat to medium and simmer for 20 minutes, or until all vegetables are tender. For a creamy soup, transfer to blender and blend, or use an immersion blender directly in the pot. (Immersion blenders are a must have for soup lovers!) Soup can be made up to 2 days ahead of time to this point. Just before serving, add evaporated skim milk (or cream cheese of half and half) to pot. Warm through, but do not boil. Serve immediately with basil or parsley, and hopefully some warm focaccia.

Grandma Rose's Fabulous French Bread

This is one of those great old-fashioned French bread recipes.  I've seen many variations of it around the internet, but I think my Grandma Rose's is pitch perfect.  You can top it with poppy seeds or sesame seeds or just leave it alone.  It is absolutely wonderful -- one of those recipes I make over and over again and am always asked for the recipe.  I always know it will be a hit.  I've made it and used it for a big warm sandwich wrapped in foil, as a nice side to a salad or soup, I bet it would be awesome as bread bowls.  I'll have to try that sometime.  Eating this bread connects me to my grandmother, too, which makes it even more special.

Grandma Rose's Fabulous French Bread
2 1/2 c. very warm water
2 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. oil
6 c. flour
2 Tbsp. active dry yeast

Into a large bowl, pour warm water then stir in sugar, sal, & oil, half the flour, and yeast.  Beat vigorously 2-3 minutes.  Stir in remaining flour until all dry ingredients are completely mixed in (you may have to add extra flour till it reaches the tacky, not sticky, cleans the side of the bowl stage) then leave the spoon right in the heavy batter. (I use a KitchenAid and leave the dough hook down in the dough).
Let dough rest another 10 minutes, then stir down.  Repeat this process until dough has been stirred down 5 times.
Turn dough onto floured board.  Knead only enough to coat dough with flour so it can be handled.  Divide in 2 parts, roll into rectangle about 9x12".  Roll up jelly roll style.  Arrange lengthwise on large cookie sheet that has been sprinkled with cornmeal, allowing room for both loaves.  Cover lightly and let rise 30 minutes.
Cut diagonal gashes - 5 on top - with a sharp knife (I do this before they rise).  Brush entire surface with lightly beaten whole eggs.  If desired, sprinkle with poppy seeds or sesame seeds.
Bake immediately at 400 degrees for 25-30 minutes or until golden brown.
Remove and cool on racks.

Rosemary Focaccia Bread

I found this original recipe on the blog Prudence Pennywise.  It is one of my go-to breads when I'm in a hurry.  I often omit the hour rising time because I'm always running behind.  It's good either way, probably better when it has a chance to rise. 
Rosemary Focaccia

Estimated Cost: $3.50 for 12 wedges
Notes: My favorite yeast is SAF, which many professional bakeries use. It may not be available at your store, so ask your supermarket baker which yeast they use behind the counter and buy that one. If you get a truly reliable yeast, and you make sure your water isn't too hot, you almost can't fail.

2 teaspoons rapid rise yeast
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (think baby bottle warm or warmer)
1 tablespoon olive oil
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried rosemary, chopped, or 1 tablespoon fresh
3 cups flour (I use half whole wheat)
For Top:
2-6 tablespoons olive oil
1/4 cup to 3/4 cup parmesan cheese
additional chopped dried or fresh rosemary
black pepper

In a large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with a wooden spoon. (Alternately, if you have a free standing mixer, put in all of the flour and let the machine do the work.) Work in the remaining flour, using your hands and kneading when necessary. Knead dough for five minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.) Preheat oven to 425 degrees. Press dough into a 12 inch circle. Don't worry about being perfect; you're going for rustic Italian here. Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for about 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve. Any leftovers make a killer sandwich for the next day.

Judy's Perfect Pot Roast

My mother in law makes the best down-home food ever.  She is awesome.  This is her method for perfect and easy pot roast.  It never fails.


Judy's Pot Roast
1 Pot, Round, or other slow cooking roast 3-5 lbs., frozen
1 can Cream of Mushroom soup
1 envelope Onion Soup mix

Either the night before or the morning of, place frozen roast in crockpot.  Add soup, soup mix, and a can of water.  Cook on low for 8-12 hours.  It really doesn't matter how long, it just gets more and more tender as the hours tick by.  -- Enjoy roast and gravy in one pot!

Oreo Ice Cream Dessert

I'm weird with Oreos.  I don't really like them on their own or in truffles, etc.  But combine them with ice cream and suddenly -- nirvana.  This is one of those recipes.

Oreo Ice Cream Dessert
26 Oreo cookies, crushed
1/3 c. butter, melted
1/2 gallon ice cream, softened
1 15 oz. can fudge topping
1 8 oz. container whipped topping

Mix crushed cookies and melted butter together.  Press in the bottom of 9x13" pan.  Freeze.  Spread ice cream on top of crust.  Freeze again.  Spread fudge topping on top of ice cream.  Freeze.  Spread whipped topping on top of fudge.  Garnish with a couple of crushed cookies.  Freeze.
**Can be done with fudge ripple, mint chocolate chip, cookies & cream, vanilla, or any other ice cream.

Frosted Strawberry Squares

This is one of the foods I really fondly remember eating as a child.  My mom always made wonderful food.

Frosted Strawberry Squares (from my mom, Wendy)
Crust:
1 c. flour
1/3 c. brown sugar
1/2 c. butter
1/2 c. chopped pecans

Mix flour & sugar and cut in butter.  Add nuts.  Put on a cookie sheet and bake about 15-20 minutes, stirring occasionally.  Cool, then press 2/3 of the mixture on the bottom of a 9x13" pan.

2 c. sliced strawberries
1 c. sugar
2 egg whites, beaten stiff
2 Tbsp. lemon juice
Mix together, then fold in
1 c. whipped cream

Spoon strawberry mixture into pan and sprinkle with remaining 1/3 crumb mixture.  Freeze for 2-3 hours, till firm.  Serve immediately after removing from freezer.

My SIL's Delicious Broccoli Salad

Rachel Allen's Broccoli Salad
1 head broccoli, cut up
1 head iceberg lettuce, cut up
1/2 lb. cooked bacon, broken into bits
4-6 oz. grated cheddar cheese
1/2 medium white onion

Combine the following ingredients and pour over salad just before serving:
1/2 c. sugar
4 Tbsp. white vinegar
1 c. mayonnaise