Roasted Tomato Soup

My friend, Patty, gave me the recipe for what she said is "the best soup ever".

Homemade Snowman, Cookies, and Creamy Tomato Soup

 This week after school, Cissy and I did a project before our cookies.  She was so excited to make the snowman.  I found directions on the internet, and we used some old white socks, rice to fill the snowman, the foot of another pair of old socks, some buttons, ribbon, and a permanent marker.

 Didn't her snowman turned out so cute??  She even used some pinkish eye shadow for rosy cheeks.  We just hot glued the buttons on the front and for the nose.    This is really an easy and fun project.

 Our Melting Snowman cookies were inspired by Mary.  You can find out how Mary did the cookies by clicking here.  Since Cissy and I didn't have a lot of time for baking, I bought Pepperidge Farm Brownie Cookies for our base.  You could use peanut butter cookies, or really whatever flat cookie you like.  You just melt the white almond bark, plop it on the cookie, spread it a little,   and then add your mini halved peanut butter cups, mini chocolate chips, and we used candy corn (yes, I still had some!) for the nose, that I pre-cut.  Aren't they adorable!?  I'm not sure who has more fun, me or Cissy!?

Here's my little snowman.  Save those old, mismatched socks for a cute project!

Yield: 6-8Author: Kitty and adapted from The Tupelo Honey Cookbook

Creamy Tomato Soup

My late beloved and I visited Asheville a year before he passed away. While there, we ate at The Tupelo Honey Cafe, and I enjoyed this soup, which is perfect with a grilled cheese sandwich.

ingredients:

• 1 (24-ounce) can crushed tomatoes
• 3 cups water
• 2 tablespoons tomato paste
• 1 bay leaf
• 2 teaspoons sugar
• 1 and 1/2 teaspoons sea salt
• 1/2 teaspoons freshly ground black pepper
• 1 cup heavy cream

instructions:

1. Combine the tomatoes, water, tomato paste, bay leaf, sugar, and salt in a heavy saucepan.  Bring to a boil., immediately decrease the heat to medium, and simmer for about 20 minutes, or until the mixture lightly coats the spoon.
2. Whisk in the pepper and the cream and continue to cook over medium heat for about 2 minutes. 

NOTES:

When I have extra tomato paste, I freeze the paste on parchment paper in 1 tablespoon increments.  When frozen, I then place into a freeze-proof container.

Created using The Recipes Generator

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Tuesday Cuppa Tea 

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Dishing It! & Digging It!

Tomato Tart

I cut this recipe out of a 2003 Southern Living magazine.  It is a recipe of Carolyn Lemley, who along with her husband, grow tomatoes in east Texas & sell them at the Dallas Farmers Market.  I love this recipe because it showcases tomatoes & not the mayonnaise, etc, that are often ingredients in other tomato pies.  It truly is delicious and one of my very favorite Summer recipes.   I hope you'll try it!

1 refrigerated pie crust

1 garlic bulb

1/2 t. olive oil

1 1/2 cups shredded fontina cheese

4 large tomatoes

1/2 t. salt

1/4 t. pepper. 

Press refrigerated pie crust on bottom & up sides of a tart pan.  Bake at 450 degrees for 9 minutes or until lightly browned; set aside.

Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil & drizzle with olive oil.  Fold foil to seal.

Bake garlic at 425 degrees for 30 minutes, or until the garlic is tender.  Test it with a paring knife.  Squeeze pulp from garlic cloves into bottom of baked pie crust.

Sprinkle 1/2 cup of fontina cheese over the garlic.

Slice tomatoes & place on folded paper towels.  Sprinkle with salt & pepper & let stand for 10 minutes. 

Arrange tomato slices over shredded cheese.  Sprinkle with remaining 1 cup cheese.

Bake at 350 for 30-45 minutes or until lightly browned.  I like to add some minced fresh basil before serving.

NOTE:  In place of the garlic bulb, I often just sprinkle the crust with garlic powder.  Also, in place of the fontina, which can be pricey, I'll sub an Italian blend shredded cheese.

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Weekend Potluck

Thank you for your visit!  xo