Paula Deen's Tomato-Basil Soup

Ingridentso
3 tablespoons butter
1 medium Vidalia onion, very thinly sliced
Salt
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!

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.