Tomato Basil Soup

Ingredients: 

 4 Large Tomatoes Cored 

2 Packs of 10oz Cherry Tomatoes 

1 Onion Chopped 

4 Cloves Garlic 

1/2 Cup Vegetable Stock 

1/2 Tsp Black Pepper 

1 Tsp Salt 

1 Tsp Chicken Base (Optional) 

1 Tbsp EVOO 

2 Tsp Fresh Basil  

3 Bell Peppers Cored (Small ones) 

 1/3 Cup Heavy Cream (Optional) 

 Instructions: Place all the ingredients in a crockpot, put the lid on it, turn it on low, come back 7 hours later to find a beautiful smell and delicious looking soup. Lastly, remove lid and pour in 1/2 Cup heavy whipping cream and puree using an immersion blender and then place lid back on for a few minutes to heat back up. Then serve with a drizzle of cream on top (Optional), fresh basil and Parmesan cheese.

MawMaw's Old-Fashioned Bread Pudding with Vanilla Sauce

• 4 cups (8 slices) cubed white bread 

• 1/2 cup raisins 

• 2 cups milk 

• 1/4 cup butter 

• 1/2 cup sugar 

• 2 eggs, slightly beaten 

• 1 tablespoon vanilla 

• 1/2 teaspoon ground nutmeg 

 Sauce Ingredients: 

• 1/2 cup butter 

• 1/2 cup sugar 

• 1/2 cup firmly packed brown sugar 

• 1/2 cup heavy whipping cream 

• 1 tablespoon vanilla 

 Directions for Pudding: 

Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. Directions for Sauce: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Mexican pasta salad

1 1/2 lbs pasta, cooked  

1 1/2 tbs olive oil 

 Cook pasta al dente, drain, toss with olive oil. Let the pasta cool while you prepare the rest of the components. 

 Add the following ingredients to the cooled pasta: 

4 lg tomatoes, chopped 

3 cups corn kernels, fresh or frozen and thawed. 

1 or 2 cans beans, drained and rinsed (black, pinto, red, or a combination) 

1/2 medium red onion or 1 bunch green onion, chopped

1 medium bell pepper, chopped. (Any color) 

2cups grated cheddar cheese (can use pepper jack for part of the cheese) 

1 can sliced black olives 

Grated carrots (opt) 

Sliced jalapeños or Serrano peppers (minced. You can either add to the salad or incorporate into the dressing.)  

Once the salad is complete toss with the dressing below. Stir to coat well. 

 Dressing: 

1/2 cup mayonnaise 

1/2 cup sour cream 

1/4 cup red salsa 

Juice and zest of 1 lime 

1 tsp chili powder 

1/2 tsp cumin 

Salt and pepper to taste 

Tabasco to taste 

Optional: 1/4 packet of ranch dressing (I have never used this, but someone told me it would be good)  

Garnish salad with the following: 

 1 large avocado

diced Chopped cilantro (half a bunch or so) 

Serve as a side, but if you add cooked chicken or another meat this is a great main dish. Will keep in the fridge for several days though it will tend to get a little dry as the pasta continues to absorb moisture. If needed, toss with a little more olive oil or leftover dressing if it gets dry.