Creamy Tomato Bisque

Ingredients:

2 T Extra Virgin Olive Oil

1 Medium Yellow Onion, diced

3-4 Garlic Cloves, peeled and crushed

2 T Chopped Fresh Basil Leaves (or 2 t Dried Basil)

1/2 T Fresh Oregano Leaves (or 1/2 t Dried Oregano)

1/2 T Fresh Thyme Leaves (or 1/2 t Dried Thyme)

1 28 oz Can Whole Stewed Tomatoes or Crushed Tomatoes, undrained

1 14 oz Can Italian Style Diced Tomatoes, undrained

2 C Chicken Broth

1/4 C Heavy Cream or Heavy Whipping Cream, plus more to taste and for garnish

Salt and pepper, to taste

Directions:

Heat olive oil in a large pot over medium heat. Add onions and cook until soft. 

Add garlic, basil, oregano and thyme. Cook for about 2 more minutes. 

Add the cans of tomatoes (including liquid) and chicken broth. Bring to a boil and then simmer for 5-10 minutes. 

Using an immersion blender, blend soup in the pot to desired consistency. 

Add 1/4 C (or more to taste) cream and add salt and pepper to taste. 

Serve topped with shredded Parmesan cheese and a drizzle of additional cream. 

Yield: 4 Servings

* Adapted from October 2017 MyMagazine

Quick and Easy Chocolate Pie (with Crustless Option)

Ingredients:

1 or 2 Unbaked Pie Crusts, regular, gluten-free or graham cracker

7 T Cocoa Powder

2 C Sugar

4 Eggs

1/2 C Melted Butter

1 12 oz Can Evaporated Milk

Directions:

Preheat oven to 350 degrees F. 

In a large bowl, whisk together cocoa powder and sugar. 

Whisk in eggs and melted butter. Whisk in evaporated milk. 

Pour into prepared pie crust(s) and or custard baking dishes.

Bake pie(s) for 50-60 minutes or until center is no longer jiggly. 

For crustless pies in custard baking dishes, place filled dishes in a larger baking dish and add hot water to the dish up the level of the pie filling in the custard cups. May take less time to bake than pies. 

Serve warm, room temperature or cold with whipped cream. Refrigerate leftovers. 

Yield: 12 Servings

* Adapted from http://tastykitchen.com/blog/2012/05/easy-chocolate-pie/

Cream Cheese Frosting

Ingredients:

8 oz Cream Cheese, softened
1/2 C Butter, softened
1 t Vanilla Extract
3 C Powdered Sugar

Directions:

In a large mixing bowl, beat together cream cheese and butter together until smooth and creamy.

Stir in vanilla. Stir in powdered sugar. Add more powdered sugar if needed to reach desired consistency.

Spread or pipe on cooled cakes and cupcakes. Refigerate.

Can be frozen.

Gluten Free Zucchini Cranberry Cake

Ingredients:

2 Eggs
1/4 C Light Tasting Olive Oil
1/4 C Applesauce
1/2 C Brown Sugar, packed
1/2 C Sugar
1 t Vanilla Extract
1 1/4 C Pamela's Gluten-Free Bread Mix (or other GF flour blend)
1/8 t Baking Powder
1 t Baking Soda
3/4 t Ground Cinnamon
1/2 t Salt
1/4 t Ground Nutmeg
1 C Shredded Zucchini
1/2 C Dried Cranberries
1/2 C Chopped Pecans

Directions:

Preheat oven to 350 degrees F.

Grease an 8x8-inch baking dish.

In a large bowl, whisk together eggs, oil, applesauce, sugars and vanilla extract.

Add in flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir until combined.

Fold in zucchini and stir until mixed in.

Fold in cranberries and pecans.

Spoon into prepared baking dish.

Bake for 30-35 minutes or until tester inserted in center comes out clean.

Remove from oven and cool completely.

Top with cream cheese frosting and serve immediately or refrigerate until ready!

If desired, sprinkle cinnamon-sugar over the top of the cream cheese.

Note: Can be doubled for a 9x13-inch cake.

* Adapted from http://www.sixsistersstuff.com/recipe/2014/09/cinnamon-zucchini-cake-with-cream-cheese-frosting/

Gluten Free Chocolate Chip Cookies

Ingredients:

10 T Butter, softened

1/2 C Packed Brown Sugar

1/2 C Sugar

1 Egg

1 t Vanilla

1 1/2 C Oat Flour

1 C Pamela's Gluten-Free Bread Mix (or other GF baking mix)

3/4 t Baking Soda

1/2 t Salt

10 oz Chocolate Chips

Directions:

In a large mixing bowl, cream together butter and sugars. 

Add egg and vanilla and mix well. 

In a medium bowl, whisk together flours, baking soda and salt. 

Pour dry ingredients into wet and mix until combined. Stir in chocolate chips

Cover and refrigerate dough for at least one hour. 

Preheat oven to 350 degrees F. 

Drop spoonfuls of dough into baking sheet and bake for 12-15 minutes or until edges are golden brown. 

Remove from oven and let cool on pan for 2 minutes before removing to wire cooling rack. 

Yield: 2 Dozen Large Cookies

Cilantro Lime Quinoa and Black Beans

Ingredients:

1 C Quinoa, rinsed
2 C Chicken Broth
1 15 oz Can Black Beans, rinsed
1 C Diced Tomatoes (fresh or canned)
1 T Lime Juice, fresh or bottled
1 t Dried Cilantro
1/2 t Ground Cumin
Salt, to taste

Directions:

In a medium saucepan, bring quinoa, chicken broth and black beans to a boil. Reduce heat to low and simmer, covered for about 15 minutes. 

Uncover and stir in diced tomatoes, lime juice, dried cilantro and Cumin. Simmer, uncovered as needed to evaporate any excess liquid, stirring frequently. 

Salt to taste and serve with sour cream. 

Yield: 4-5 Servings

Creamy Bacon Mushroom Chicken

Ingredients:

4-5 Boneless, Skinless Chicken Thighs

1 T Olive Oil

2 t Italian Seasoning

Salt and Pepper

8 oz White Mushrooms, sliced

8 oz Baby Portabello Mushrooms, quartered

1 lb Bacon

1 C Heavy Cream

1/2 t Salt

1/4 t Pepper

1 t Garlic Powder

1 T Fresh Thyme Leaves (or 1 t Dried Thyme)

Directions:

Preheat oven to 350 degrees. 

Pour olive oil in a large skillet and heat to medium-high. Place chicken thighs in skillet and coat each side with salt, pepper and Italian seasoning. Sear both sides of chicken for 1-2 minutes or until brown. 

Remove chicken from skillet and place in greased baking dish. Bake for 20 minutes in preheated oven or until cooked through. 

While chicken is baking, cook and crumble bacon in skillet that the chicken was in. Remove bacon and set aside. Add mushrooms to skillet and sauté in bacon grease until soft. Drain excess bacon grease, as desired. 

When chicken is done cooking, remove from oven and set aside. 

Add bacon back into skillet with mushrooms. Stir in cream, salt, pepper, garlic powder and thyme. 

Bring to a simmer until sauce begins to thicken. Add chicken back into skillet and heat through. 

Serve immediately on quinoa cooked in chicken broth. 

Yield: 4-5 Servings

*Adapted from 

https://therecipecritic.com/2016/08/creamy-bacon-mushroom-thyme-chicken/