For dessert we enjoyed fresh fruit dipped in cool whip and Marshmallow Cream Cheese Dip, my favorite!
Saturday, October 5, 2013
Homemade Pizza & Fruit Dessert
This time for homemade pizzas we used old tin pie pans for personal pan pizzas. Yum!
For dessert we enjoyed fresh fruit dipped in cool whip and Marshmallow Cream Cheese Dip, my favorite!
For dessert we enjoyed fresh fruit dipped in cool whip and Marshmallow Cream Cheese Dip, my favorite!
Friday, October 4, 2013
Thursday, October 3, 2013
Clean Fridge Out Party
Before heading on our trip to visit family in Iowa last month, we invited some friends over to help us eat the food in our fridge!
We stuck with our recent favorites and made Tomato Basil Parmesan Soup, English Muffin Bread, and Gourmet Grilled Cheese sandwiches. Yum!
I love these people! I love this food!
We stuck with our recent favorites and made Tomato Basil Parmesan Soup, English Muffin Bread, and Gourmet Grilled Cheese sandwiches. Yum!
I love these people! I love this food!
Wednesday, October 2, 2013
Lucy Lately: Rainbow Blocks
I love how Lucy chose to color coordinate her blocks in her rainbow. That's my girl!
Tuesday, October 1, 2013
Monday, September 30, 2013
Tomato Basil Parmesan Soup
I've made this several times now and it is definitely a keeper and perfect for a fall dinner. I paired it with homemade English Muffin Bread and fancy grilled cheese sandwiches.
The inspiration:
My adapted version:
Tomato Basil Parmesan Soup
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 T dried basil
4 cups chicken broth (nope, one whole box)
1 bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups skim milk
1 tsp salt
¼ tsp black pepper
2. Cover and cook on high for 5-7 hours, until flavors are blended and vegetables are soft. Let cool and pull ceramic crockpot bowl out of electric component, place on a hot pad (to protect your fridge), and refrigerate overnight. This really lets the flavors mingle and be amazing!
3. Next day, reheat in crockpot until warm.
4. About 30 minutes before serving prepare a roux in a separate pot. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add skim milk and stir for a few minutes until warm. Add all back into the slow cooker.
5. Stir and add the Parmesan cheese, salt, and pepper.
6. Cover and cook on LOW for another 30 minutes or so until everything is warmed through and ready to serve.
Let me know if you try it out, and any other alterations you would make!
The inspiration:
 |
| Photo by Clair Buys/BYU Magazine |
My adapted version:
Tomato Basil Parmesan Soup
3 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 T dried basil
4 cups chicken broth (nope, one whole box)
1 bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups skim milk
1 tsp salt
¼ tsp black pepper
1. Add
tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf
to a large slow cooker.
2. Cover and cook on high for 5-7 hours, until flavors are blended and vegetables are soft. Let cool and pull ceramic crockpot bowl out of electric component, place on a hot pad (to protect your fridge), and refrigerate overnight. This really lets the flavors mingle and be amazing!
3. Next day, reheat in crockpot until warm.
4. About 30 minutes before serving prepare a roux in a separate pot. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add skim milk and stir for a few minutes until warm. Add all back into the slow cooker.
5. Stir and add the Parmesan cheese, salt, and pepper.
6. Cover and cook on LOW for another 30 minutes or so until everything is warmed through and ready to serve.
Let me know if you try it out, and any other alterations you would make!
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