It's always a nice time when the women in the familee gather
together to welcome a new little baby.
Megan requested books since she has a plethora
of clothes (lots a lovely hand-me-downs from Ella & Amara
and my nieces girls, as well as gifts).
Lunch was Tomato Soup & Broccoli Cheese Soup
with Pasta Spinach salad, fruit and
wonderful desserts made by Sesily.
I decorated the table to look like a bed
(as best as I could!)
We had a "Wish List" that each one filled out.
I loved this idea.
Grandma Lee makes all the new babies a tricot blanket.
And this cute picture hung from the light about the table.
So fun!
Naomi with Megan and her two grandmothers,
Cindy White & Heidi
A delightful day!
Recipes:
2 (14 oz) cans diced tomatoes, w/juice
1 c. finely diced celery
1 c. finely diced carrots
1 c. finely onions
4 c. chicken broth
1/2 bay leaf
1 tsp. dried oregano
1 Tbsp. dried basil or 1/4 c. fresh
1/2 c. butter
1/2 c. flour
1 c. parmesan cheese
2 c. 1/2 and 1/2, warmed
1 tsp. salt
1/4 tsp. pepper
Directions: In a crock pot, combine tomatoes, celery, carrots, onions, chicken broth, and bay leaf. Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.
About an hour before serving add oregano and basil and prepare roux: melt butter over low heat in pan and add flour. Stir constantly for 5 to 7 minutes. Slowly stir in 1 cup of hot soup from crock pot. Add another 3 cups of soup and stir until smooth.
Slowly add all back into the crock pot and stir in parmesan cheese, 1/2 and 1/2, and salt and pepper. Cover and cook another hour.
*I blended the soup with a hand blender before I added the roux to make it creamy, but if you like chunky then just leave it. Next time I think I would also saute the onions before I add them, even after cooking for 6 hours they were still a little crunchy.
Recipes:
No Bake Raspberry-Lemon Cheesecake
YIELD: 6 servings
INGREDIENTS:
FOR THE CRUST
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted
1 tablespoon sugar
3 tablespoons unsalted butter, melted
FOR THE FILLING
2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork
DIRECTIONS:
1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint.
2. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint.
NOTES:
- If you make this into one pie, simply use pour the cream cheese mixture into a 9-inch graham cracker crust and chill for 3 hours before serving.
- This recipe tastes really delicious with blueberries and strawberries as well. Play around with different fruit combinations to create a wide range of flavors.
- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.
- This recipe tastes really delicious with blueberries and strawberries as well. Play around with different fruit combinations to create a wide range of flavors.
- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.
Tomato Soup
Heidi gave me this recipe the other day and we ate it tonight before our trunk or treat. Even Bennett loved it. Next time I will make it with this crouton recipe.
2 (14 oz) cans diced tomatoes, w/juice
1 c. finely diced celery
1 c. finely diced carrots
1 c. finely onions
4 c. chicken broth
1/2 bay leaf
1 tsp. dried oregano
1 Tbsp. dried basil or 1/4 c. fresh
1/2 c. butter
1/2 c. flour
1 c. parmesan cheese
2 c. 1/2 and 1/2, warmed
1 tsp. salt
1/4 tsp. pepper
Directions: In a crock pot, combine tomatoes, celery, carrots, onions, chicken broth, and bay leaf. Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.
About an hour before serving add oregano and basil and prepare roux: melt butter over low heat in pan and add flour. Stir constantly for 5 to 7 minutes. Slowly stir in 1 cup of hot soup from crock pot. Add another 3 cups of soup and stir until smooth.
Slowly add all back into the crock pot and stir in parmesan cheese, 1/2 and 1/2, and salt and pepper. Cover and cook another hour.
*I blended the soup with a hand blender before I added the roux to make it creamy, but if you like chunky then just leave it. Next time I think I would also saute the onions before I add them, even after cooking for 6 hours they were still a little crunchy.
Panera's Broccoli Cheese Soup
Panera's Broccoli Cheese Soup
1T. melted butter
1/2 med. onion, chopped
1/4 c. melted butter
1/4 c. flour
2 c. half & half
2 c. chicken stock
1/2 lbs. fresh broccoli
1 c. grated carrots
salt and pepper to taste
1/4 t. nutmeg
8 oz. grated sharp cheddar
Directions:
1. Saute onion in 1 T. butter. Set aside
2. Cook butter & flour over medium heat, using whisk, for 3-5 minutes. Stirring constantly slowly add half & half. Add broth whisking constantly. Simmer 20 min.
3. Add broccoli, carrots, & onion. Cook over low heat until veggies are soft (approximately 25 minutes).
4. Puree with a hand blender. Add cheese, salt and pepper, and nutmeg.
Serves 4
1T. melted butter
1/2 med. onion, chopped
1/4 c. melted butter
1/4 c. flour
2 c. half & half
2 c. chicken stock
1/2 lbs. fresh broccoli
1 c. grated carrots
salt and pepper to taste
1/4 t. nutmeg
8 oz. grated sharp cheddar
Directions:
1. Saute onion in 1 T. butter. Set aside
2. Cook butter & flour over medium heat, using whisk, for 3-5 minutes. Stirring constantly slowly add half & half. Add broth whisking constantly. Simmer 20 min.
3. Add broccoli, carrots, & onion. Cook over low heat until veggies are soft (approximately 25 minutes).
4. Puree with a hand blender. Add cheese, salt and pepper, and nutmeg.
Serves 4
Bowtie Spinach Salad
1 pkg. bowtie pasta, cooked and drained
1 bunch spinach, washed and drained
4 hard boiled eggs, diced
Fresh parmesan cheese
1 head romaine lettuce, chopped bacon, cooked and crumbled
1 red onion, sliced
Toss all ingredients then add dressing:
(Make dressing night before and refrigerate)
¾ poppy seed 1/3 C. white
vinegar (I use rice vinegar)
¾ C. vegetable oil 1/3 C. sugar
¾ t. salt 1/3 t. dry mustard
Mix all ingredients and add 3 to 4
sliced purple onion rings. Put in shaker cup and chill overnight.
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