Fire Roasted Tomato Soup

3 tablespoons butter
1 yellow onion diced
2 14.5-ounces each cans diced tomatoes
2 14.5-ounces each cans fire-roasted diced tomatoes
1 bay leaf
1 teaspoon brown sugar
2 tablespoons tomato paste
2 tablespoons flour
3/4 cup chicken or vegetable broth
1/2 teaspoon baking soda
1/2 cup cream or half-and-half
salt and pepper to taste

In a large pot or dutch oven, melt the butter over medium heat and then add the diced onion. Cook for about 5 minutes, stirring occasionally to keep it from burning.
While that cooks, open three of the cans of tomatoes and drain the juice into a bowl (don't discard it!).
When the onions are soft, add the three cans of drained tomatoes, the bay leaf and the brown sugar. Cook for about 10 minutes, stirring every minute or two, until the excess juice has mainly cooked off and the tomatoes are sizzling.
Stir in the tomato paste and flour and cook, stirring constantly, for about two minutes, then slowly add the tomato liquid, the broth, the last can of tomatoes, the baking soda and 1/2 teaspoon salt, stirring. Bring the mixture to a boil.
Reduce heat to medium-low and simmer about 5 minutes.
Remove from heat, discard the bay leaf and blend the soup (either in a blender - be careful! or with an immersion blender). I've done it totally smooth and also more chunky and I strongly prefer it a little bit chunky. Stir in the half-and-half, then season to taste with salt and pepper.
Serve immediately, preferably with grilled cheese sandwiches.


Recipe from everydayreading.com

Amish Baked Oatmeal Recipe

1 1/2 cups milk (preferably anything but skim)
2 large eggs
1/2 cup maple syrup or packed light-brown sugar*
1/4 cup butter, melted
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
3 cups rolled oats (quick oats works fine too)


Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.
In a large mixing bowl whisk together milk, eggs, maple syrup or brown sugar, butter, baking powder, vanilla, cinnamon and salt.
Mix in oats.
Pour into prepared baking dish and spread evenly**.
Bake in preheated oven 30 - 40 minutes until set.
Let cool slightly then cut into squares and serve warm with fresh fruit, nuts, milk, a little cream or half and half, maple syrup or honey if desired.
Recipe Notes

*Sweetener amount can be adjusted to taste, I recommend using at least 1/4 cup (mildly sweet) and no more than 3/4 cup (really sweet).
**Oatmeal mixture can be refrigerated overnight if desired, then remove from fridge and let rest at room temperature 20 minutes while oven preheats and bake as directed.

Best Baked Oatmeal Toppings:
Fresh fruit (berries, sliced bananas, diced apples, etc)
Nuts (pecans, almonds, walnuts)
Coconut
Maple syrup or honey
Milk or cream
Chocolate chips
Raisins or dried cranberries
Butter

Recipe from cooking classy.com

S’mores Magic Bars

These S'mores Magic Cookie Bars will disappear almost as fast as you can make them, they are irresistible! Made up of absolutely amazing layers of graham cracker, sugar cookie, chocolate, marshmallows, and topped with sweetened condensed milk, there is a LOT to love about these!

Graham Cracker Layer
9 graham cracker sheets approximately 5.4 oz worth, crushed
6 TBSPs of unsalted butter melted
2 TBSPs granulated sugar

Cookie Layer
1 1/4 cup all purpose flour scooped and leveled
1/4 tsp salt
1/4 tsp baking powder
3/4 cup granulated sugar
1/2 cup unsalted butter room temperature
1 tsp vanilla extract
1 large egg
1 cup milk chocolate chips
1 cup mini marshmallows
3/4 cup sweetened condensed milk

Instructions
Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray well and set aside.
In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan.
In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside.
Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined.

Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay.
Evenly spread the mini marshmallows and the chocolate chips over the top of the cookie dough. Then evenly pour the sweetened condensed milk over the top.
Bake for 22 to 27 minutes or until the edges are golden brown. (Mine required closer to 27 minutes.)
Let the bars cool overnight before cutting. Or just take a fork and go for it.


Recipe from simplejoy.com

Fudgy Brownie Cookies

These double chocolate Fudgy Brownie Cookies come out of the oven with a brownie edge and a gooey center. Delicious chocolate cookie!


1 c. flour
1 tsp. cornstarch
1 tsp. baking powder
1/4 c. cocoa powder
2/3 c. white sugar
2/3 c. brown sugar (packed)
1 c. dark or milk chocolate (chopped) (can use chocolate chips)
1/2 c. butter, unsalted (1 stick)
2 eggs
sea salt or flake salt for topping (optional)


This recipe is all about getting the cookie dough in the oven while it's still warm from the melted chocolate. This means it's helpful to get everything measured beforehand, so you can work quickly.
Start by preheating your oven to 350°F. Then line two large baking sheets with parchment paper or silicon baking mats.
First, combine all the dry ingredients (flour, cornstarch, baking powder, cocoa powder) in a small bowl. Set aside.
Start a double boiler or bowl over boiling water on the stove. Get that boiling and meanwhile, in a stand mixer, add the the sugars and eggs and beat on medium high for 5 minutes. This step will ensure the crinkly, brownie tops of the cookies.
While that's whipping up in the stand mixer, add your chocolate and butter to the top bowl of your double boiler. Mix with a rubber spatula, scraping down the sides as it melts. Once completely melted, turn stand mixer down to low and slowly pour melted chocolate into egg and sugar mixture. Don't overmix. Mix until just combined. Then turn off mixer.
Using a rubber spatula, slowly fold in dry ingredients, until just combined. Don't be worried that it looks like brownie batter – it is much runnier than normal cookie dough. Also it is warm. Working quickly, using a cookie scoop (2-3 tbsp. size works great), scoop out ALL the cookie dough onto both baking sheets. Even though you'll only bake one cookie sheet first, you need to scoop all the dough while it's still warm. It will start to firm up as the chocolate cools.
Quickly add the first baking sheet to the oven and bake for 8 minutes. Remove and immediately put the second baking sheet in. (They will look slightly rounded when you remove them from the oven, but they will flatten and crinkle when you remove them and as they cool.)
If desired, sprinkle cookies with sea salt or flake salt when they come out of the oven. It's a great contrast to the sweet cookie. Let them rest for 10 minutes before eating – they will have a crisp on the outside and be gooey like a brownie on the inside!

Recipe from plumstreetcollective.com

Pizzeria Limone Salad Dressing

1/4 cup honey melted into 1/2 cup white vinegar
juice from 1 lemon
1/2 cup grapeseed oil, olive oil or avocado oil

Blend all in blender then add
2 T goat cheese
poppy seeds
pinch of salt