Wednesday, December 29, 2010

Paula Deen's Tomato-Basil Soup

3 tablespoons butter
1 medium Vidalia onion, very thinly sliced
One 28-ounce can diced tomatoes, undrained
3/4 cup heavy whippin cream or whole milk
1/4 cup finally chopped fresh basil

Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cover and cook over low heat until very soft, about 15 minutes. Add the tomatoes and 4 cups water increase the heat to medium-high. Simmer, unconvered, for about 30 minutes.

Purée the soul in bathes in a food processor or blender, and return the mixture to the pot. Add the cream, season with salt and pepper, and stir in the basil.

*I love this recipe! In fact it was the first meal I ever made for Tripp. I'm not sure if it was the soup or the grilled cheese using smoked Gouda that reeled him on hahaha!

Friday, December 17, 2010

Beef Cheese Ball

This has been a holiday staple at my parents home for as long as I can remember. I am now planning on making it a staple in our holiday celebrations as well. This year I have decided to make on for each of our neighbors. I'm hoping everyone will enjoy it as much as we have.
Beef Cheese Ball

1(8 oz)pkg cream cheese, softened
1 tsp horseradish
1/4 tsp salt
3 Oz Armour dried beef, finely chopped
1 tsp Accent
1/4 tsp garlic powder
1 green onion blade finely chopped (use all of it, even the green top)

Combine 1/2 the beef and the rest of the ingredients, and mix thoroughly. Shape in a ball. Roll in remaining beef.