Basil Tomato Soup

• 2 (28 ounce) cans crushed tomatoes or tomato sauce
  
• 1 (14.5 ounce) can chicken broth
• fresh garlic or garlic powder
• fresh, finely minced onions or onion powder
  
• 18 fresh basil leaves, minced
• 1 teaspoon sugar
• 1 cup whipping cream or milk
  
• 1/2 cup butter or margarine

Directions

1. In a large saucepan, bring the tomatoes, broth, garlic and onions to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low. ; stir in cream and butter. Cook until butter is melted.
2. If using milk, put in separate pan and warm until just before boiling. Reduce heat. Add a little of the tomato mixture. Make sure it does not curdle. Slowly add more of the tomato mixture until you have added 1 cup total. Once that is done, slowly add the milk/tomato mixture to the tomato mixture. Add the butter. Wait until the butter melts and serve.
   
3. If using cream, simply add the cream to the tomato mixture along with the butter. Wait until the butter melts and serve.
   

Spaghetti Squash Dip (a nice change from Spinach Artichoke Dip)

• 1 spaghetti squash, halved and seeded
• 1/4 cup butter (opt.)
  
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 2 cups grated Monterey Jack cheese
• 3 tablespoons grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes.
3. Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese.
4. Bake in preheated oven until cheese melts, about 20 minutes.

Chocolate Bread Pudding

• 6 cups cubed bread
• 1/2 cup white sugar
• 1/2 cup Cocoa Powder
• 1/2 cup Cinnamon Chips (can be replaced with cinnamon powder or chocolate chips)
  
• 2 3/4 cups whole milk
• 2 cups semi-sweet chocolate chips
  
• 2 eggs, beaten

Directions

1. Place the bread cubes in a large bowl. Mix together the sugar and Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
2. In a medium saucepan, heat the milk just to the boiling point; do not boil. Remove from heat, add chocolate chips, and whisk until smooth.
3. In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour or overnight.
4. Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.

A few good recipes.

Panera/Paradise Bakery Broccoli Cheese Soup...(It's to die for.)

• 1 tablespoon melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrot , julienned
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper

Directions:

1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

Smore's Cheesecake with Summer Berries (this is the best cheesecake I have ever had)

Crust:

• 3 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet)
• 6 tablespoons sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted

Filling:

• 9 ounces high-quality milk chocolate (such as Lindt or Ghirardelli), chopped
• 2 8-ounce packages cream cheese, room temperature
• 3/4 cup sugar
• 1/8 teaspoon salt
• 3/4 cup heavy whipping cream
• 3 large eggs

Topping:

• 1 cup sugar
• 2 large egg whites
• 3 tablespoons water
• 1 teaspoon cream of tartar
• 1/8 teaspoon salt
• 12 large marshmallows, cut into quarters with wet kitchen scissors
• 1/2 teaspoon vanilla extract
• 1 1-pint container fresh raspberries
• 1 1-pint container fresh blueberries

For crust:
Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325°F.

For filling:
Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally.

Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.

Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

For topping:
Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and 1/8 teaspoon salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using hand held electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla.

Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.

Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) Chill cake until cold. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled. Remove pan sides. Place cake on platter.

Mix raspberries and blueberries in medium bowl. Cut cake into wedges. Serve berry mixture alongside.

Spaghetti Squash with pine nuts and sage

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 1/4 cup toasted pine nuts (or sub whatever nuts you have on hand)
  
• 1/4 cup grated Pecorino Romano cheese
• 2 tablespoons chopped fresh sage
• 2 teaspoons butter, melted
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the squash, cut side down, in a large baking dish.
3. Bake the squash in the preheated oven for 50 minutes.
4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.

This was a yummy substitution for stuffing at our T-day dinner.