WILLIAMS-SONOMA'S ROASTED TOMATO SOUP

One last soup for January, National Soup Month.
This soup is excellent.

Williams Sonoma Roasted Tomato Soup

Roasting intensifies the sweetness of the tomatoes, caramelizing the sugars and producing a rich-tasting soup with wonderful depth of flavor. Bread is added to help thicken the soup and give it more body.

The garnish is optional.

3 lb. plum tomatoes, cored and halved
8 fresh thyme sprigs
4 garlic cloves
Salt and freshly ground pepper, to taste
5 Tbs. olive oil
1 yellow onion, chopped
3 cups chicken stock
4 slices country-style bread, toasted

Garnish:
1/2 cup mascarpone cheese
1/2 cup grated Parmigiano-Reggiano
cheese


Preheat an oven to 275°F.

Arrange the tomato halves, cut sides up, on a baking sheet. Scatter the thyme sprigs and garlic on top of the tomatoes. Season with salt and pepper and drizzle with 3 Tbs. of the olive oil. Roast until the tomatoes have dried slightly and some of the skins have burst, about 2 hours.

Meanwhile, in a small bowl, using a rubber spatula, stir together the mascarpone and Parmigiano-Reggiano cheeses until smooth. Cover and refrigerate until ready to use.

Pass the roasted tomatoes through a tomato press according to the manufacturer's instructions. In a large saucepan over medium heat, warm the remaining 2 Tbs. oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the pureed tomatoes, stock and bread and simmer for 5 minutes.

Using a stick blender or blender, puree the soup and season with salt and pepper. Divide the soup among 6 warmed soup bowls and top each with a dollop of the mascarpone and Parmigiano-Reggiano cheese mixture.

Serves 6.
Williams-Sonoma Kitchen.

CHANGING THINGS UP

Just for today's post.
Linda Ronstadt




A great voice, strong and distinctive.

CHILE-CHEESE SPREAD

Chile-Cheese Spread
Source: Southern Living

Yields: 3 cups

2 (8-ounce) packages light cream cheese, softened
1 cup (4 ounces) shredded Cheddar cheese
3 green onions, finely chopped
3 canned chipotle peppers in adobo sauce
1 teaspoon adobo sauce from can
1/2 teaspoon Creole seasoning
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
1/3 cup chopped pecans, toasted
Assorted crackers
Garnishes: green onion curls, pecan halves


Combine cream cheese and next 9 ingredients in a food processor, and pulse 3 times, stopping to scrape down sides. Stir in toasted pecans, and chill 2 hours. Garnish, if desired. Serve with assorted crackers and vegetables.

Rudie Slaughter, Vienna, Virginia, Southern Living, SEPTEMBER 2002

MARGARITAVILLE® VOLCANO NACHOS

Make your favorite guacamole or use one of the recipes on my blog. You will need less than one avocado's worth of guacamole so adjust the recipe you use.

Jimmy Buffett's Margaritaville® Volcano Nachos

Guacamole
1 large bag corn tortilla chips
1 cup Tostito Salsa Con Queso
1 cup chili-homemade or from supermarket
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 medium tomato, diced
5-6 green onions,sliced
Canned Jalepeno slices

Preheat oven to 375 degrees

Mix shredded cheeses together.

Make guacamole.

Arrange a layer of tortilla chips on oven safe plate. Add 1/3 cup cheese sauce, then another layer of chips, with 1/3 cup more cheese and the final layer of chip topped with the remaining 1/3 cup cheese sauce. Top with the remaining chips.

Add shredded beef and top with shredded cheese.

Place nachos in oven and bake 9-10 minutes to melt cheese.

Remove nachos from oven and add diced tomatoes and green onions.

Add a 1/4-1/3 cup each of guacamole and sour cream on top of nachos.

Top with jalapeno slices to taste on sour cream and guacamole.

BUFFALO CHICKEN DRUMSTICKS

BUFFALO CHICKEN DRUMSTICKS
Active Time: 5 minutes
Total Time: 30 minutes
Source: Woman's Day


2/3 cup Frank’s Red Hot sauce
8 chicken drumsticks (21/4 lb)
1 bottle (8 oz) blue cheese dressing

Heat oven to 450°F. Line a rimmed baking sheet with foil (for easy cleanup); set a wire rack on foil.

Put hot sauce in a small bowl. Gradually whisk in 1 Tbsp oil. Brush over drumsticks (you’ll have some left); sprinkle chicken with 1/4 tsp pepper.

Bake on rack, turning drumsticks after 15 minutes and brushing with remaining sauce. Continue baking 10 to 15 minutes until cooked through. Serve with blue cheese dressing for dipping.

TEXAS ROADHOUSE POTATO SKINS

Rattlesnake Bites, Chicken Critters, and Potato Skins

Use your favorite all purpose seasoning for the all seasoning mix; Lawry's, Season-all, Krazy Janes, etc.

Texas Roadhouse POTATO SKINS

6 Medium Baking Potatoes
Vegetable Oil
All Seasoning Mix
8 oz. Shredded Cheddar Cheese
1/8 cup Bacon Bits
2 cups Sour Cream


Preheat oven to 400 degrees

Scrub the potatoes clean, rub with vegetable oil and bake for approximately one hour.

Remove potatoes from oven, allow to cool slightly before handling then
Cut into halves.

Using a spoon carefully scoop the inside of the potatoes until 1/4 inch of the potato shell remains.

Increase oven temperature to 450 degrees.

Sprinkle potatoes with All Seasoning mix, arrange in a baking dish and return to the oven baking on one side for 10 minutes.

Flip the skins over and bake for an additional 10 minutes.

Arrange the skins skin-side down and fill with cheddar cheese and bacon bits.

Return to the oven and Broil until cheese is bubbly approximately 2 minutes.

Serve hot with sour cream.

LIKE TEXAS ROADHOUSE RATTLESNAKE BITES

Texas Roadhouse won't share their recipe for this popular appetizer, but this is the recipe they will share. This at home version for Rattlesnake bite are perfect for Superbowl.

Like Texas Roadhouse Rattlesnake Bites
Source: Texas Roadhouse

12 large jalapenos, seeded and cut in half
2 cups Monterey jack cheese, shredded
1 large egg
2 tablespoons milk
1 tablespoon flour
1 teaspoon Parmesan, grated
salt and pepper to taste
1 1/2 cup bread crumbs, seasoned or unseasoned
vegetable oil

Wash jalapenos, cut in half, and remove seeds.

Fill each half with grated jack cheese. Packing it down lightly.

In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper.

Place breadcrumbs in flat dish.

Dip jalapeno in egg mixture and then in breadcrumbs.

Place in freezer for 1/2 hour.

Heat oil in deep fryer to 350-375 degrees according to manufacture's directions.
Remove from freezer and deep fry in hot oil until golden brown about 2 minutes.

Drain on paper towels and serve immediately with Ranch Dressing

CALIFORNIA PIZZA KITCHEN® DAKOTA SMASHED PEA AND BARLEY SOUP

California Pizza Kitchen® Dakota Smashed Pea and Barley Soup
Source: California Pizza Kitchen Pasta, Salads, Soups, and Sides


1 pound dried split peas, sorted and rinsed
1/2 cup pearl barley
2 quarts water
2 bay leaves
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon chopped fresh thyme (or 1/2 tablespoon dried)
2 teaspoons minced garlic
½ teaspoon rubbed dried sage
Large pinch ground cumin
1 1/2 cups diced carrots
2/3 cup minced onion
1/3 cup finely diced celery
1/4 cup thinly sliced green onion tops


In large pot, combine peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a low simmer, cover and cook about 20 minutes, stirring occasionally.

Stir in carrots, onion and celery. Cover and simmer until vegetable are tender, another 25 to 30 minutes. (Check periodically, adding small amounts of additional water if needed.) Discard bay leaves. Ladle soup into warmed soup bowls and garnish with green onion tops.

CHANCERY BEER CHEESE SOUP

Beer Cheese Soup

At the Chancery in Wisconsin, this creamy soup is served with a warm soft pretzel.
Source: JSONLINE

Chancery Beer Cheese Soup

6 cups water
1/2 cup lager beer
2 tablespoons chicken base
1/4 teaspoon black pepper
1 teaspoon whole leaf thyme
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup (1 stick) butter, melted
1 cup flour
8 ounces Velveeta cheese
1/2 cup Merkt's cheddar cheese spread
1/2 cup whipping cream
1 soft pretzel for garnish

In large stockpot, combine water, beer, base, seasonings, onion, celery and carrot. Bring to boil, then reduce to simmer.
Melt butter in small saucepan, then whisk in flour to make roux. Cook over medium heat 2 minutes, then add to soup and simmer 10 minutes to thicken.
Add cheese and cream, and simmer just until cheese is melted. Serve with large, soft pretzel.for garnish.

Makes 6 to 8 servings.

Z'TEJAS SOUTHWESTERN GRILL® TORTILLA SOUP

Tortilla Soup


Z’Tejas Southwestern Grill® Tortilla Soup

Soup Base:
1 lbs. chicken wings
1/4 cup celery - chopped
1 cup white onions - chopped
3 cup carrots - chopped
1 1/2 cup tomato paste
2 1/2 tsp. garlic cloves
1 bay leaves
1/2 Tbs. whole black pepper
1/2 Tbs. cumin
1/2 Tbs. chile Powder
1/2 Tbs. corriander
1 1/4 tsp. ancho peppers
2 1/2 tsp. chicken base
1/2 gallon water

1 roasted chicken breast

salt and pepper to taste

tortilla strips


Add chicken wings to a full sheet pan.

Place in 300 degree oven and roast for approximately 45 minutes.

Add celery, onions, and carrots after first 45 minutes.

Roast for another 15 minutes.

Stir then add tomato paste on top of wings.

Add seasonings (garlic cloves, bay leaves, whole black pepper, cumin, chile powder & coriander) and roast for another 30 minutes.

Roast ancho peppers in fryer for 30 seconds - stem and seeds o.k.

Add roasted items and peppers to a stock pot.

Add chicken base, corn tortillas and water.

Place on medium heat and simmer for approx. one hour till slightly thickened.

Stir every 5 minutes from the bottom.

Add salt and pepper to taste.

Strain stock evenly by pushing through with a rubber spatula.

Place soup base in a saucepan and on medium heat and using a wire whisk heat up till slightly thickened.

Dice chicken into 1/4 inch chunks.

Add roasted chicken to soup base and heat for 3 minutes and taste.

Season with salt and pepper to taste.

Garnish with tortilla strips.

MYSTIC LAKE CASINO & HOTEL CREAM OF WILD RICE SOUP

Mystic Lake Casino & Hotel Cream of Wild Rice Soup

 
1/2- 3/4 lb Wild Rice- rinsed, cooked in water until rice splits open and is tender, set aside.
8 oz Chicken Breast- raw cut into 3/4 inch diced, sauté this in butter w/ salt & pepper until just done, set aside.
1 Yellow Onion- medium size, diced
1-1/2 Cup Celery- diced
1-1/2 Cup Carrots- diced
2 tsp Basil Leaves- dry
2 tsp Marjoram Leaves- dry
1 TBS Garlic- chopped
2 Each Bay Leaves
1 TBS Kosher Salt
2 TSP Black Pepper- ground
48 oz Chicken Stock or Broth
8 oz Roux- Use 1/2 Cup butter melted & 1/2 Cup all purpose flour- add more if a thicker soup is desired, cook this for 5 min on low heat stirring frequently and set aside to cool.
1 1/2 cups Heavy Whipping Cream- add last
 

Place rinsed wild rice in sauce pan; add water until it is 1 over the amount of rice. Bring to boil then turn heat down to a simmer cook until rice opens and tender to the bite. Drain any excess water and set aside.
 
For Soup:
In a large soup kettle (1- 1.5 gallon) place over medium high heat, place 2 TBS Butter and 1 TBS vegetable oil in kettle, when hot add diced vegetables, garlic, salt & pepper and sauté for 2-3 minutes. Add chicken, herbs and continue to cook for 1 minute. Add 2 TBS flour to vegetables and mix. Add chicken stock and bring to a boil, whip in roux, then turn down to a simmer cook the soup for 8-10 min. Add cooked wild rice and cream, simmer for 5 minutes, adjust seasoning and enjoy.
 

MAGGIANO'S LITTLE ITALY MINESTRONE SOUP

start your post here

MAGGIANO'S LITTLE ITALY MINESTRONE SOUP
Source: The Chicago Sun-Times

2 T. butter
1/2 C. diced onion
1 Medium carrot, diced
1 stalk celery, diced
1/2 tsp. dried oregano
1 tsp. flour
1 clove garlic, peeled and minced
4 C. chicken stock
2 C. Maggiano's Marinara Sauce
1 small baking potato, diced
2 plum tomatoes, diced
1 medium zucchini, diced
1 yellow squash, diced
1/2 C. canned chick-peas, drained
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 dark green romaine lettuce leaves, diced
1/4 oz. fresh basil leaves (stems removed), chopped
1/4 C. grated parmesan cheese, plus some for garnish
1/2 C. tubetti or other small pasta


In a large stock pot, melt butter over low heat. Add onion, carrot, celery and oregano. Cook, covered, until vegetables are soft but not browned, about 20 minutes.
Add flour and stir to form a paste. Add garlic, chicken stock, marinara sauce, potato and tomatoes. Raise heat and bring mixture to a boil.
Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and let cool to room temperature. Refrigerate for 12 to 24 hours.
Reheat soup over medium-low heat. Meanwhile, cook pasta according to package directions.
Divide pasta among individual serving bowls and ladle hot soup over pasta. Serve with Parmesan cheese. Servings: 8

FIREBIRDS WOOD FIRED GRILL NAVY BEAN SOUP

Comfort food..Navy BeanSoup

Another soup recipe for National Soup Month

Firebirds Wood Fired Grill's Navy Bean Soup

1 ounce bacon fat
2 cups onion, 1/2-inch dice
1 1/2 cups celery, 1/2-inch dice
1 tablespoon garlic
1 quart canned Northern beans
1 quart chicken stock
1 teaspoon black pepper
1 cup diced ham
1/2 tablespoon herb rub (equal parts rosemary, thyme and sage)
1/4 cup cornstarch
1/4 cup water

Place pot on stove on medium heat and add the bacon fat.

Add vegetables and garlic and saute until soft, about 15 minutes.

Add beans and remaining ingredients except for cornstarch and water.

Bring soup to a simmer and cook for 20 minutes.
Mix cornstarch and water and slowly add to soup, stirring to incorporate.

Ladle into soup bowls.

If desired, garnish with diced green onion.

STARBUCKS® EARL GREY TAZO® TEA LATTE

Earl Grey Tazo Tea Latte

In answer to Keri's email asking how to steam milk without an espresso machine I thought I would post one more tea recipe and include instructions on steaming milk in the microwave. It really works.

Starbucks® Earl Grey Tazo® Tea Latte

8 ounces strong Earl Grey Tazo® tea-brewed
4 ounces milk
3 tablespoons vanilla syrup

Pour hot Earl Grey tea into a large mug Stir in vanilla syrup.
Steam milk, or see method below if you don't have a milk steamer. Pour steamed milk into the sweetened tea.
Serve immediately.

This is an original recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

How to steam milk in a microwave:

Fresh milk or cream
Jar with a lid

Fill the jar with as much milk as you need for your recipe.
Make sure the jar will be large enough. The milk should not fill the jar more than halfway. If the jar is too full it will overflow when in the microwave.

Shake the jar with the lid on until the milk has become frothy and doubled in size. This shouldn't take too long.

Remove the lid off and microwave for 30-35 seconds.

The foam will rise to the top of the milk.

Add the milk to your drink using a spoon to hold back the foam. Then add the foam to the top of your drink.

This really works. You can use 2% milk but you will get much better results with whole milk or even cream.

CHAI TEA MIX

This recipe from the Pittsburg Tribune is a perfect wrap to the Hot Tea recipes. I have included the write up that preceded recipe.

Chai tea mix is one of best gifts for the holidays, especially if it's given with a hand-thrown mug and one of those long, involved novels that are best read in January. (Armchair optional.) It's also great to keep a few batches on hand as hostess or last-minute gifts.
The beauty of this recipe is its flexibility. You can adjust any of the spices to your taste and even eliminate one altogether. Candied ginger is added instead of fresh (which obviously won't keep) or powdered (which can make the resulting tea murky.) The red peppercorns are optional because they are quite expensive, but using them does add a little holiday color, especially when paired up with the green cardamom pods.
This recipe is based on one by Maria Helm Sinskey. I've made several changes in the proportions and the brewing instructions, and added the red peppercorns, but the basic concept is hers.
The recipe makes enough chai to fit into a half-pint canning jar and is easily multiplied for larger batches. I try to collect jars and old tins throughout the year to fill. You can also use small bags (see sources below) or make your own from scraps of cloth. The possibilities are endless.

Chai Tea Mix Recipe

12 green cardamom pods
1/2 teaspoon whole red peppercorns (optional)
1/2 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 4-inch cinnamon stick
3 tablespoons chopped candied ginger
1/2 cup loose black tea

Heat the oven to 350 degrees.
With a sharp knife, split the cardamom pods in half. Place in a pie tin along with the peppercorns, fennel, coriander, cloves and cinnamon. Toast in the oven for about 5 minutes, or until the spices are fragrant. Remove and cool.

Crush spices lightly with a rolling pin or in a mortar and pestle. You may have to crumble the cinnamon stick with your hands.

In a bowl, toss the spices, candied ginger and tea together until blended.

Spoon into your container of choice (mason jar, cello or parchment or waxed paper bags, vintage tea tin, etc.) When wrapping this as a gift, include fillable tea bags and brewing instructions (see below).

Alternatively, you can fill each tea bag with approximately 1 tablespoon of the chai mix and tie it loosely to close. (But that's a lot of work if you're making several batches.)
Makes about 12 to 16 teabags.

Brewing Instructions (tea for one)
• 1 cup of water
• 1/2 cup of milk
• 1 tablespoon of Chai Mix placed into a tea bag
• Sugar or honey to taste

Bring the water to a boil and add the teabag. Turn off the heat and let steep for about 5 minutes. Add the milk, turn on the flame and reheat until hot. Remove from heat, discard teabag, sweeten to taste

CHAI TEA

Chai Tea
4 servings (approximately)

2 cups water
2 cups whole milk
1/2 teaspoon peeled and minced fresh ginger
1/4 teaspoon cardamom seeds
1/4 teaspoon whole black peppercorns
1/4 teaspoon whole cloves
1/4 teaspoon cinnamon pieces from cinnamon stick broken into small pieces
1/2 whole nutmeg grated

3 teaspoons black tea leaves
1 tablespoon sugar, or to taste



Bring the water and milk to a boil in a saucepot. Add the remaining ingredient and lower heat to simmer, cover, and steep for 10 to 15 minutes. Remove from heat and strain.

This makes approximately 8 servings. If you will be using a pitcher make sure to warm the pitcher by adding hot water to the pitcher and let sit several minutes, then empty water out of pitcher before adding hot chai.

HOT SPICED FRUIT TEA

Hot Spiced Fruit Tea
Source: Stash Teas

2 quarts Stash Orange Spice tea
2 cups water
2 cups sugar
1 1/2 cups lemon juice
3 cups orange juice
1 stick cinnamon, broken into small pieces
1 tsp whole cloves

Tie cinnamon and cloves in cheesecloth.


Orange spice Tea
Pour 2 quarts boiling water over 8 teabags.
Brew 5 minutes, remove tea bags, set aside.

Boil 2 cups each water and sugar together 10 minutes to make syrup.

Add remaining ingredients. Bring to boil. Simmer 20 minutes. Remove cloves and cinnamon. Serve hot.

SUNSET'S CRANBERRY AND SPICE TEA "TODDIES"

This is a great "tea" anytime but it is perfect for the holidays.

Cranberry and Spice Tea "Toddies"
Source: Sunset

4 orange-spice herb tea bags (Bigelow's Constant Comment is perfect)
2 cups fresh unfiltered apple juice
2 cups sweetened cranberry juice

Bring 2 cups water to a boil in a saucepan. Remove from heat, add tea, and steep 5 minutes. Remove tea. Add juices to pan; reheat until steaming. Ladle into mugs.

Elaine Johnson, Sunset, DECEMBER 2009

ALMOND TEA LATTE

Almond Tea Latte
Source: Stash Tea

8 Stash English or Super Irish Breakfast tea bags
4 cups (32 oz.) water
1 oz. almond syrup
1 cup Whole milk

Ground nutmeg or chocolate

Prepare a strong tea with 8 tea bags in 4 cups (32 oz.) boiling water.
Steep for 5 minutes.
Remove tea bags.
Pour 5 oz. of hot tea into each tea cup, add almond syrup and stir.
Steam whole milk and top tea with a little steamed milk.
Garnish with whipped cream if desired and ground nutmeg or cinnamon.

HOW TO BREW THE PERFECT CUP OF TEA

January is Hot Tea Month, so it might be a good idea to start with a few simple tips for brewing the perfect cup of tea.

How to Brew the Perfect Cup of Tea

Bring fresh cold water to a full boil; if you're make white or green tea, bring the water to just before boiling to avoid bitterness.

Warm your teapot with several ounces of hot water for about 30 seconds and then empty.

Add 1 teaspoon of tea for each 6 - 8 oz. cup you are making.

Cover and let steep for recommended times.

For stronger tea use more tea, and do not increase the steeping time.

SOUPLANTATION GOLDEN YAM BISQUE

Yam Bisque

Souplantation Golden Yam Bisque

2 ¼ cups ¼” diced red onion
2 Tablespoons butter
2 Teaspoons minced garlic
6 cups water
12 cups ½” diced peeled yams (3 lbs)
1 ¼ cups frozen corn
3 ½ Tablespoons vegetable base
2 Teaspoons dried thyme leaves
2 Teaspoons Kosher salt
½ Teaspoon black pepper
2 bay leaves
¾ cup heavy cream
salt and pepper to taste
2 Tablesppons chopped Italian parsley

In a pot over medium high heat add butter and melt. Add diced red onion and garlic, sauté for 5 minutes.

Add water. diced yams, corn, vegetable base, thyme, bay leaves, salt and pepper to pot. Bring to a boil and reduce heat to a simmer. Simmer until yams are tender. Remove bay leaves. Using a hand held blender, blend soup to puree. Leave small pieces of yams.

Add cream to soup, heat briefly to warm, don't let soup reach a boil. Season with salt and pepper to taste. Garnish with chopped parsley

CHURROS!

Churros

Cinnamon Churros
Antonia was looking for a recipe for churros. I used this recipe many times. It's easy and very good.

Makes: about 20 churros
Prep: 30 minutes
Cook: 2 minutes per batch
Cool: 10 minutes
Source: Better Homes and Gardens

1 cup water
1/3 cup butter
2 tablespoons packed brown sugar
1/2 teaspoon salt
1 cup all-purpose flour
1 egg
1/2 teaspoon vanilla

Vegetable oil for deep-fat frying

1/4 cup granulated sugar
3/4 teaspoon ground cinnamon


In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.

Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.

Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.

In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm.

Makes about 20 churros.

HERSHEY'S BLACK MAGIC CAKE

Hershey's Black Magic Cake
Source: Hersheys.com

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

PAULA DEEN'S TACO SOUP

Taco Soup

Get your can opener out, you're gonna need it with this recipe.

Paula Deen's Taco Soup
Source: Food Network

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos

STARBUCKS® OUTRAGEOUS OATMEAL COOKIES

Be sure to use regular rolled oats for this recipe.

Starbucks Outageous Oatmeal Cookies

1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
1/4 cup dark raisins
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Topping
4 tablespoons dark raisins
4 tablespoons golden raisins

Preheat oven to 350 degrees.

Blend together oats, flour, raisins, cranberries, baking powder, baking soda and salt; set aside.

Beat butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined. Gradually add oat mixture; beat until combined.

Combine raisins for topping in a separate bowl and set aside.

Drop dough by rounded tablespoonfuls, 2" apart onto two baking sheets.

Place 1 mounded teaspoon of raisins on top of dough.

Bake until cookies are golden brown but still soft, 12-16 minutes. Cool for 5 minutes on sheets and then transfer cookies to a wire rack to cool completely.

CARRABBA'S ITALIAN GRILL® MAMA MANDOLA'S CHICKEN SOUP

Chicken soup

I've had this recipe for years, so I don't remember the site it was found at, but the source of the recipe was listed as Carrabba's.


Carrabba's Mama Mandola's Chicken Soup (Minestra Di Pollo)
Source: Carrabba's

Makes 1 1/2 gallons

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1(14-ounce) can imported Italian plum tomatoes
1 (5-pound) whole chicken, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quarts water
Salt and freshly ground black pepper

Pasta or rice for serving-see note
Freshly grated Parmesan or Romano cheese


Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice. Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours.

When soup is finished, remove chicken pieces with a slotted spoon. Let cool.

Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup.

Note: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or
small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add
freshly grated Parmesan or Romano cheese, if desired.

NOODLES & COMPANY PESTO CAVATAPPI PASTA

Pesto Cavatappi Pasta

Noodles and Company Pesto Cavatappi Pasta

1 lb Cavatappi cooked al dente
2 cloves of fresh garlic, chopped
1 Tablespoon white wine (optional)
¼ cup chicken stock or vegetable stock
2 oz cream
2 Tablespoons extra virgin olive oil
1 bunch fresh basil (de-stemmed)
2 fresh Roma tomatoes, chopped
1 Portobello mushroom cap (cleaned & sliced)
Kosher salt (to taste)
Crushed red chiles (to taste)
1 Tablespoon canola oil
1 Tablespoon butter
4 Tablespoons shaved Asiago cheese (shaved with a carrot peeler)
Fresh ground black pepper


Cook the pasta to al dente rinse in cold water, drain, then toss with olive oil & set aside.

Scrape bottom gills out of the Portobello mushroom and slice. (This keeps the rest of the dish from turning black.)

Shave the Asiago cheese; chop the tomatoes, garlic & herbs; keep separate & set aside.

Make the pesto sauce:
Blend the olive oil, fresh basil and 2 Tablespoons of the Asiago cheese in a food processor until smooth. Season with salt & pepper. Set aside.

Heat a 14 inch sauté pan over medium heat. Be sure to get the pan good & hot. Add canola oil & the garlic.

Add butter, Portobellos, and crushed chiles.

Add the Cavatappi noodles & stir.

Deglaze the pan with white wine and then add the chicken or vegetable stock.

When the noodles begin to sizzle a bit, add fresh tomatoes and the cream. Toss & stir. Do not overcook the pasta; the entire process will only take a few minutes.

Finish the dish with the basil pesto sauce.

Garnish with the remaining shaved Asiago cheese.

WHOLE FOODS MARKET HOPPIN' JOHN

Good luck for 2011

A dash or two of Tabasco sauce will add a little zest to this thick soup said to bring good luck for the New Year.

Whole Foods Market Hoppin' John

2 cups dried black-eyed peas
6 cups water
1 medium yellow onion, chopped
1 all-natural smoked ham shank or hock
1 teaspoon dried thyme
1 cup long-grain rice
1 medium green pepper, chopped
Pinch of cayenne pepper
Sea salt, to taste
Ground pepper, to taste
Red chile pepper hot sauce (optional)

Rinse black-eyed peas and soak in water to cover for 6 hours or overnight. Drain peas and transfer to a large soup pot. Add water, onion, ham shank and thyme. Bring to a boil. Reduce heat, cover and simmer until peas are tender but still whole, about 45 minutes. Add rice, green pepper, cayenne, salt and pepper. Cover and simmer until rice is tender, about 15 to 20 minutes. If desired, season with red chile pepper hot sauce. Remove ham shank before serving.

Nutrition
Per serving (About 6oz/173g-wt.): 170 calories (30 from fat), 3.5g total fat, 1g saturated fat, 12g protein, 23g total carbohydrate (5g dietary fiber, 4g sugar), 15mg cholesterol, 580mg sodium

HAPPY NEW YEAR 2011!!!

Best wishes for a wonderful 2011.