Basil Tomato Soup

5 Strips Bacon
1 Rib Celery, Chopped
1/2 Cup Chopped Onion
1 Carrot, Peeled and Diced
1 Red Pepper, Seeded and Diced
1 Green Pepper, Seeded and Diced
6 Fresh Basil Leaves, Chipped (Divided)
2 Cloves Garlic, Minced
1 28 oz. Can Chopped Tomatoes
2 Chicken Bouillon Cubes
1 Cup Half and Half

In large soup pot, cook bacon. Drain all but 1 tablespoon drippings. Add celery, onion and carrot and cook 2 minutes. Add peppers, half of the basil and garlic and cook 2 minutes more. Add tomatoes and simmer over medium heat for 5 minutes. Add bouillon cues and stir to dissolve. Transfer soup to blender and puree in batches, then return to soup pot. Add half and half and remaining basil. Simmer over low heat for 45 minutes. Serve with toasted garlic or cheesy bread.

Marinated Pork- Like Cafe Rio

So, I think that this pork taste pretty close to the pork in the pork salad from Cafe Rio. I love Cafe Rio and I loved this dish. It is pretty easy too! I hope you all like it!

Ingredients:
3 lbs. Pork Tenderloin
16 oz. can chunky salsa
2 cups brown sugar
16 oz. Coca Cola

Cover the meat half way with water in a crock-pot and cook on high for 5 hours.

Then mix together the salsa, brown sugar, and coca cola.

Dump the water out of the crock pot after the 5 hours and add the above mixture. Cook for 3 more hours on high!

Yummy Mummy Halloween Cupcakes

I made these for a YW activity, and they were so fun for Halloween! In all, they took about 2 hours.

1. Make cupcakes

(I used a Devil's Food Cake mix. One box makes 2 doz cupcakes.)

2. Frost cupcakes with chocolate frosting.

(I used the store-bought. It tastes good, and you are not going to see it, so don't spend the time with homeade buttercream frosting! One can will frost 2 doz cupcakes.)

3. Make Buttercream frosting (1 batch per 2 doz cupcakes.)

Buttercream Frosting:

• 1 cup solid white vegetable shortening
• 1 teaspoon Clear Vanilla Extract
• 4 cups sifted confectioners' sugar (approx. 1 lb.)
• 2 tablespoons milk or water
• Yield: 3 cups icing.
  

Frosting Directions:

• Cream butter and shortening with electric mixer.
• Add vanilla.
• Gradually add sugar, one cup at a time, beating well on medium speed.
• Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
• Add milk and beat at medium speed until light and fluffy.
• Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use for long periods of time.
• Refrigerated in an airtight container, this icing can be stored 2 weeks.
• Rewhip before using.
  

4. For Mummy's Bandages, pipe long bands using smooth side of Basketweave Decorating Tip 47. Leave a small gap in center for eyes. (If you don't have a cake decorating bag, large ziploc bags will also work!)

5. For eyes, tint 1/4 cup white icing with Golden Yellow Icing Color and pipe two balls in center gap using Round Decorating Tip 8. Use a small amount of icing tinted with Black Icing Color to pipe pupils with Round Decorating Tip

Enjoy!

Pumpkin Gingerbread Trifle

I came across this recipe a while back, and it's absolutely delightful. Every time I have made it, people have asked me for the recipe.

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (18-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Kidney Bean Stew

As Fall is here I'm always looking for healthy comfort food recipes. We got this recipe courtesy of Chad's Grandpa Langer and it is a Carlos family favorite! From reading the ingredients it doesn't sound that good, but I promise it is!

You basically want an equal amount of each of the ingredients below:

1 lb. lean ground beef, browned
1 pkg baby carrots, sliced in circles
3-4 potatoes, peeled and cubed
2 cans kidney beans - juice included, do not drain
1-2 onions, chopped
salt and pepper to taste

Combine all the ingredients in a crock pot and cook for 8 hours. I will be cooked after a few hours but it gets better the longer you leave it in. Towards the end of the cooking time it will get mushy and make it's own "gravy". This is so yummy with soda crackers and hot bread!

Chocolate Eclair Pie

Once in a while it's fun to throw out all diet consciousness and make a yummy, indulgent dessert. My friend Carolyn Wright did that at a party she hosted last week. Everyone there enjoyed this delectable dessert. Hope you enjoy it too!

Graham Crackers - roughly 1 to 3 packs from box
2 boxes (3 or 4 oz.) instant french vanilla pudding
8 oz. Cool Whip
3 1/2 cups whole milk

Frosting:
4 to 6 squares Baker's Semi-Sweet Chocolate
3 Tbsp. milk
1 tsp. vanilla
1 Tbsp. light corn syrup
3 Tbsp. melted butter
1 1/2 cups powdered sugar


Very lightly grease a 9x13 inch glass Pyrex pan with butter. In mixing bowl, beat the 2 packages of pudding with the 3 1/2 cups of whole milk about 4 to 5 minutes. Fold into the pudding mixture the container of Cool Whip, smoothing out all lumps.

Begin by layering bottom of greased 9x13 pan with the graham crackers (keep them in the biggest sections possible, and break into little sections to fit as needed to fill in the full bottom of pan). Spread a portion of the pudding/Cool Whip mixture on top of graham crackers just enough to cover completely. Repeat with another layer of crackers, then pudding mixture, then crackers until you have about four layers coming to just under the top of the pan. Make sure that the top (last) layer is one of graham crackers.

Chocolate Topping: Melt chocolate squares and butter in a microwave until melted, but not boiling. Check and stir very often as to prevent burning or boiling. Remove from microwave and add 1 teaspoon vanilla and 1 tablespoon of corn syrup. Mix well. Gradually add, alternating the powdered sugar and milk, beating well between each addition. Combine ingredients until you have a smooth glaze. Pour over graham cracker mixture and refrigerate overnight or at least 8 hours. To serve, cut into squares.

Glazed Meatloaf

About twice a year I get the hankering for meatloaf. I found this recipe and we really enjoyed it. Mia even ate it and she usually won't eat meat.

1/2 cup ketchup
1/3 cup brown sugar
1 tablespoon lemon juice
1 teaspoon dry mustard

1 pound lean ground beef (I prefer "meatloaf mix" which is beef, pork & veal, I also assume you could use ground turkey but haven't tried it)
1.5 slices bread, shredded
1/2 cup minced onion
1 egg, beaten
1/2 cube beef bouillon, crumbled (or add a little worchester & garlic if you don't have bouillon on hand)
1 tablespoon lemon juice

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine ketchup, brown sugar, lemon juice and dry mustard until smooth.
3. In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, lemon juice, and 1/4 cup of the ketchup mixture until well mixed. Form into a loaf pan.
4. Bake 30 minutes. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.