What is up with this weather?!?!?!?! (Homemade Tomato Soup)

It has been a little while since I last posted..  life has been busy..  work has been crazy with everyone going back to school and everything..  I also have another stress fracture in my foot..  fun times..  Boo has been doing some cooking for me so I can rest my foot when I get home.. which helps so much..  So tonight,  because of the weather I decided to make Tomato Soup for dinner.. it is a quick recipe and I switched it up a little..

Homemade Tomato Soup

Olive oil
1 onion, chopped
3 cloves garlic, minced
1 28 oz can crushed tomatoes
2 c chicken broth
salt and pepper
Italian seasoning, garlic powder, red chili pepper, onion powder, paprika, seasoned salt
1 tbsp brown sugar
1/4 c seasoned bread crumbs

In a large sauce pan heat olive oil,  add the onion and garlic and cook for about 5 minutes..  add the tomatoes, chicken broth and seasonings and bring to a boil..  turn heat down and let simmer for about 20 minutes..  add the bread crumbs and let cook another 5 minutes or so.. taste and adjust seasonings..  serve with crusty bread and a salad or grilled cheese..  tonight we had grilled cheese..  Pepper Jack, Cheddar, Swiss and American..

The Last of a Generation.. RIP Delia Abernathy Hunt.. You will be missed.. (Bread Pudding)

My sweet Aunt passed away on Monday..  something I was expecting,  but honestly not really prepared for..  she was 98..  she lived a very long life..  and she was such an amazing lady..  I loved spending time with her,  listening to life when she was a kid..  she was always full of spirit and life..  a wonderful example of how we should live our life..  giving, compassionate, loving, funny... not afraid to live..  she lived through a lot..  she outlived her 3 children and 1 grandson..  what a rock..  but she was ready to go home..  and I can't blame her..  I can't say that I want to live to be 98..  I don't..  but if that is God's plan,  then I hope and pray that I can do it with the dignity and grace that she did..

Bread Pudding

8 c stale bread, cubed ( I used the Raisin Spice Bread I made the other day)
4 cups milk
4 eggs
1/2 c butter, melted
1 c sugar
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1/2 tsp ginger
raisins

Put the cubed bread in a large bowl..  preheat oven to 350 degrees..  mix the milk, eggs, butter, sugar, spices and raisins together well.. pour over the bread and push bread down until it absorbs the milk mixture..  pour into a greased glass 9x13 pan(I used my Mom's) and bake for 40 to 45 minutes..

I took a tiny bite thinking this isn't going to be anything like Mom's..  but it was.. and once it is cold from the fridge I think it will taste more like it.. the texture it there..  not to sweet..  so excited.. I figured out another of her recipes that she used to make all the time..   but never had a recipe for..   now to figure out that boiled chocolate frosting she made in her cast iron skillet..  I remember butter and sugar melting together with cocoa and then pouring evaporated milk over it and stirring it over medium heat until it boils..  and I haven't tried it in years,  and it seems simple..  but nope.. mine never cools to a hard candy like shell like hers used to..  she would put it over a 3 layer yellow cake..  and then top with pecan halves..  I can still picture it in my mind..  one day I will master that frosting,  but it won't be today!!!!  

Frantic Friday!!! (Cherry Pie Filling)

Today was crazy at work..  I walked/ran so much that my legs, ankles and feet are killing me..  I don't know if is just me or people are more needy than normal this year..  After I left work I came home and finished dinner..   something simple tonight..  just have to say thank goodness for crock pots sometimes..  :)  I did decide to do something with the Cherries that were still in the fridge..  I know..  I haven't eaten them all..  so I made Cherry Pie Filling.. it is cooling on the stove and then I will put it in a freezer bag and have it for Cherry Pie for Christmas..  I have some Granny Smith apples I need to do the same thing with in the next few days also..

Cherry Pie Filling

5 to 6 c fresh pitted cherries
1/2 c water
2 tbsp fresh lemon juice
2/3 c sugar
4 tbsp cornstarch
1/4 tsp almond extract

put the cherries and water in a medium to large saucepan.  add the lemon juice, sugar and cornstarch.. stir well and turn the heat to medium,  continue stirring and bring to a boil..  boil for 10 minutes..   let cool and either use in a pie or freeze for later use..

It's another crazy Thursday!!!! (Roasted Red Pepper Pasta)

What a day..  but I did finish cosmetics finally..  I only have 9 aisles to maintain,  but oh do they get messed up..  It took me a couple hours just to change the bullnose clings because of all the nail polish..   people are such assholes..  I wouldn't have even thought to put nail polish on anything except my nails,  and I wouldn't even open the polish until AFTER I bought it..  these people who feel they must see, touch, feel, try everything before they buy drives me up the wall..

So I came home and got started on dinner..  a new recipe from one of my favorite ladies.. Ree Drummond,  I love her Food Network show ~The Pioneer Woman~  and I love most of her recipes..   you can find her blog here at thepioneerwoman.com   she is amazing..  her life is my dream..  her children are gorgeous,  love her dog,  her husband is handsome and hard working and she lives on a freaking cattle ranch..     another one who I love and get a lot of recipes from is Beth M..  her blog is budgetbytes.com.  They both have facebook pages.. check them out..  I also have a page dedicated to my cheesecake business...  I am working hard to get it off the ground..  Cheesecake Heaven Number Nine on Facebook.  Check it out..

Roasted Red Pepper Pasta

12 to 16 oz short pasta, cooked to al dente
olive oil
1/2 onion, diced
2 or 3 cloves garlic, minced
1 12 to 15oz jar roasted red peppers, chopped
1 1/2 c vegetable broth
1/2 c heavy cream
salt and pepper to taste
fresh basil or parsley
parmesan cheese

Bring water to boil for the pasta..  in a large sauce pan heat olive oil, add the onion and garlic and cook for a couple minutes,  add the red peppers and cook for a few minutes,  transfer to a food processor and pulse until liquid..  but it won't be smooth..  add back to the pan and add the vegetable broth and let simmer for a few minutes..  add in the heavy cream, salt and pepper..  turn to low and let cook while the pasta is cooking..  drain the pasta and add to the sauce..  toss well and add some parmesan cheese.. stir and pour into a serving bowl and top with more parmesan..  serve with a salad and some toasted wheat bread..

This is such a yummy and light tasting pasta,  definitely a keeper..  will be making this often I am sure..  :)

Lazy Wednesday!!! (Chicken Divan, Pizza, Raisin Spice Bread, Banana Bread, French Bread)

It has been quite a while since I posted any recipes here in my blog..  I am ashamed..  I have been cooking up a storm,  but not posting anything,  so starting now I will try to be better..  Last night I made a Chicken Divan that was totally scrumptious..  I used leftover homemade Cream of Broccoli Soup that I had frozen a few months ago..  here is the recipe,  I don't usually measure anything,  just wing it..

Chicken Divan

Chicken Divan

1/2 onion, chopped
1 red bell pepper, chopped
4 oz mushrooms, sliced
3 cloves or 1 tsp minced garlic
olive oil
1 boneless, skinless chicken breast, cut into bite size pieces
leftover cream of broccoli soup.  It was about 3 cups
about 2 to 2 1/2 c leftover cooked brown rice
salt, pepper, seasoned salt, paprika, garlic powder
1 cup frozen broccoli
1 c frozen corn
1 c frozen peas
6 slices swiss cheese or 1 c grated

In a large pot heat olive oil,  add the onion and pepper and cook about 5 minutes, add the mushrooms and garlic and cook another 2 minutes,  add the cup up chicken and cook until it is cooked through..  add in the cream of broccoli soup, the brown rice and the seasonings..  stir in the broccoli, corn and peas and cook for about 5 minutes.. turn out into a 9x13 pan and top with swiss cheese.  Bake in a 350 degree oven for 30 to 40 minutes..  Serve with a green salad..

This morning the girls and I went to the pool..  it was great for about 30 to 45 minutes then some biotches with their hell spawn came and it was a nightmare..  they were freaking loud and obnoxious,  and the moms just let them do what they wanted..  makes my blood boil..  so we came home and chilled and then I went into the kitchen and started baking..

Raisin Spice Bread

Raisin Spice Bread

1 c. whole wheat flour
2 1/4 c all purpose flour
2 tbsp brown sugar
1 1/4 tsp salt
3/4 tbsp yeast
1 tbsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 c raisins
1 1/2 c warm water

In a large mixing bowl mix all the ingredients except the water...  add the water a little at a time..  and stir until a soft dough forms,  turn out onto a floured surface and knead for about 5 minutes...place in a greased bowl and let rise until doubled,  around an hour to an hour and a half..  then punch dough down and shape into a loaf and place in a greased loaf pan..  allow to rise again for another hour and then bake at 350 degrees for 30 to 40 minutes until golden brown.

Bread

Vegetable Pizza

BBQ Chicken and Pineapple Pizza

Cheese

Pizza and Bread

2 c. warm water
8 tbsp sugar
4 tbsp yeast

put in large mixing bowl and let proof

2 c warm water
4 tbsp olive oil
4 tsp salt
7 to 9 c flour( I use a combination of all purpose and whole wheat..  about equal parts)

Add the warm water, olive oil, salt and flour 2 c at a time.  Keep adding flour until the dough is no longer sticky to the touch..  turn out onto a floured surface and knead for 5 to 10 minutes..  cut into 4 equal parts form into balls and cover with a clean towel and let rest for 15 minutes..    punch each down and use 2 balls of dough to shape bread.. whichever shape you want..  take the biggest ball of dough and divide into 2 so you have 3 pizza crusts..   shape into the size and shape pan that you have.. I have 1 round pizza pan and then regular cookie sheets..   
I made 1 cheese pizza
I made 1 vegetable with onions, peppers, mushrooms, garlic, black olives, diced tomatoes and spinach and
1 made the last one with BBQ Chicken, sauteed onions and pineapple.. 
All were yummy,  but I loved the BBQ Chicken one..  

I also noticed that my bananas were needing to be used so I made a double batch of Banana Muffins

Banana Muffins

Banana Muffins

3 ripe bananas, mashed
1/3 c applesauce or oil
1 c sugar
1 egg
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Mix the first 5 ingredients together,  add the flour, baking soda, baking powder, salt and cinnamon in and mix well..  pour into a greased muffin pan and bake in a 350 degree oven for 25 minutes or until golden brown on top..  cool,  remove from pan and enjoy..  

Spring, Where Are You?? (Chocolate Cupcakes)

So,  it has been quite a while since I have posted anything..  and for that I apologize..  work, the house, kids, granddaughter, dogs and cat keep my busy..  plus I have been battling illness this winter..  it hasn't been fun..
So tomorrow my baby girl,  Rebekah Lynn Clayton will be 22..  Mama is feeling old..  where did the time go..  I blinked and she is now a grown woman..  I just can't believe it..  
We had a birthday party for her on Saturday.. it was awesome,  and I made Chocolate Cupcakes for dessert,  along with other things..  This recipe is definitely a keeper and so easy..  you just need a big bowl, a whisk, rubber scraper, measuring cups and spoons, pans and the ingredients...

Chocolate Cupcakes

3 cups all purpose flour
3 cups sugar
1 1/2 c cocoa
1 tbsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 c buttermilk
3/4 c vegetable oil
1 1/2 c warm water
3 eggs
1 1/2 tsp vanilla extract

In a large bowl mix together the first 6 ingredients.  make a well in the middle and add the buttermilk, water, oil, eggs and vanilla and mix well..  Whisk until smooth..  place cupcake liners in muffin tins and fill about 2/3 full.  Bake in 350 degree oven for 20 to 25 minutes..  cool and frost with your favorite frosting.
Makes about 48 cupcakes..

Blessed!!! (Tuscan Chickpea Soup)

I am so very blessed in my life..  I have great kids, an awesome granddaughter,  a job that pays my bills and it makes me smile... great work family and a love for cooking..  some days I just don't want to cook,  but there are days when I can't keep myself out of the kitchen..  the girls and I are slowly heading back into the vegetarian lifestyle..  it won't be pure vegetarian,  I am sure we will still have some meat,  but not as often.. 
Tonight I tried a new recipe..  it is very yummy and very filling..  :)

Tuscan Chickpea Soup

2 tbsp olive oil
2 large onions, chopped
8 cloves garlic, minced
4 c water
1 tsp fresh rosemary
1 tsp salt
1/2 tsp black pepper
3 cans chickpeas, drained and rinsed(or a bag of dried beans cooked in the crockpot with salt and pepper and drained)
1 can diced tomatoes
1 tbsp balsamic vinegar
grated parmesan cheese

In a large stockpot heat the oil over medium heat,  add the onion and cook for 5 minutes,  add the garlic and cook another 5 minutes,  add the water, rosemary, salt, pepper, chickpeas and tomatoes.   Bring to a boil, reduce heat and simmer for 30 minutes..  can put through a food processor,  but I kept mine whole..  I like texture in my soup..  add the balsamic vinegar and stir well...  heat for a couple minutes,  serve in bowls with parmesan cheese, salad and crusty bread..