Mama B's Tomato Basil Soup

6lb canned, crushed tomatoes (I used the industrial sized can from Sam's Club - it was only $2)
1 pint half & half or cream
1 stick butter
1 onion
2 cloves garlic
1 bunch fresh basil -OR- 3-4T pesto
1/2 can of OJ concentrate - DO NOT add water
1C chicken stock
1/2C milk
salt and pepper



1. Chop onion and garlic, saute in stock pot with butter until onion becomes translucent. Meanwhile, get out your blender or food processor.


2. Puree the onions, garlic and butter. Start adding tomatoes 1 C at a time to the blender, puree until smooth and pour into large stock pot. Continue working in batches until all of the tomatoes are pureed. Be sure to toss in your fresh basil or pesto with some tomatoes and puree as well.

3. Place on stove top over low heat. Add cream, OJ concentrate (just the concentrate, do not add water), chicken stock and milk. Season with salt and pepper.

4. Let simmer for 2-3 hours, the longer the simmer at the lowest heat makes the best soups.

5. Serve with grilled cheese sandwiches - My fav uses the No-knead bread recipe I have posted here - topped with smoked gouda and apple slices.

**Add apples to the puree mixture for a sweeter soup.
**Add 2C of cooked, pureed carrots for a heartier soup.

This soup freezes very well.

Apple Pannekoeken {Puff Pancake}

1C flour
1C milk
6 eggs
2 apples
2T butter
Cinnamon
Powdered sugar for dusting

1. Peel, core and thinly slice apples. Set aside.

2. Melt butter and pour into 9X13" baking dish. Spread butter thouroughly, including sides of dish.

3. Combine eggs and milk in large bowl. Add flour slowly, whisking continuously to avoid lumps.

4. Pour batter into buttered dish. Top batter with layers of apple. Sprinkle with cinnamon.

5. Bake at 375 degrees for 25-30 minutes, until pancake is puffed and golden.

6. Dust with powdered sugar or top with maple syrup.

Mama B's Caramelized Onion and Gorgonzola Bruschetta

1-2 French baguettes
5 Medium-large onions
2T Butter
4 Cloves garlic, finely minced
1/4C Soy sauce
1/4C Balsamic vinegar
2T Worchestershire sauce
1/4C Beef stock
1/2C White wine
1/2C Gorgonzola cheese crumbles
Salt and pepper to taste

1. Thinly slice the onions and mince the garlic. Melt butter in large saute pan and add onions and garlic to pan.

2. In a medium bowl, mix soy sauce, balsamic vinegar, worchestershire sauce, beef stock and white wine. Mix and add to onions.

3. Bring to a boil, then cover and reduce heat to low. Simmer on low for at least 2 hours, until all the liquid has been absorbed and onions are a dark brown color. Season with salt and pepper.

4. Slice baguettes to about 1/2" thickness, on the diagonal. Place on ungreased cookie sheet in a single layer and bake at 350 degrees for 5-8 minutes, until nicely crisped on outside.

5. To serve, place about 1-2T of onions on baguette slice and top with gorgonzola crumbles. Serve hot.

*As usual, measurements are approximate, as I do not measure when making my creations!

Sea Salt Caramels

Adapted from the Country Living Magazine

Vegetable oil, for greasing

1C Sugar
1C heavy cream
1/2C (1 stick) butter at room temperature
1C light corn syrup
1T Grey Fleur De Sel (I get mine at Penzeys), or a coarse ground white sea salt

Line an 8 inch pan with foil, and generously brush with oil. Set aside.

In a medium saucepan over high heat, cook sugar, without stirring, until it begins to melt and bubble. Using a metal spoon, stir slowly until sugar has completely melted, about 1 minute.

Remove from heat and add cream (sugar will seize into a solid mass).

Add butter and corn syrup, stir. Fit a candy thermometer to saucepan (****making sure it does not touch the bottom of the pan****), return to stove top, and cook over low heat, stirring occasionally until mixture liquefies, about 30 minutes.

Increase heat to medium-high and cook until caramel mixture reaches 238 degrees F. Do NOT stir. Immediately remove pan from heat. Carefully pour hot caramel into prepared pan. Using a spatula coated in vegetable oil, smooth any bubbles on surface. Sprinkle as much or as little of the salt as you'd like using your fingers.

Cool caramel until firm but still slightly warm, about 35 minutes.
Lift caramel from pan and peel away foil. Place on an oiled cutting board Sprinkle sea salt on the back side if desired and cut into 1-inch squares, using an oiled knife. Wrap individual caramels in waxed paper. Store in an air-tight container.

Mama B's TIPS:
1. Stirring the caramel when in its 2nd boil introduces more air and therefore takes longer for the caramel to reach 238 degrees.

2. When making any caramel, make sure you don't scrape the bottom of the pan. It will release any burnt pieces and make your whole batch of caramel taste burnt.

3. To make salted caramel sauce for cakes, ice cream etc, follow all instructions, but add 1 tsp sea salt to the caramel mixture, and let boil to 225 degrees. Remove from heat and place in glass jars.

4. Invest $10 in a digital food thermometer. It has an adjustable clip that holds the probe on the side, and you can set an alarm to go off when your food reaches the desired temp, which is so important in any candy making.

5. Placing salt on both sides of the caramel gives every bite a nice salty crunch!

Hershey's Kisses Peanut Butter Blossoms

From: The back of the Hershey's Kisses bag

Preheat oven to 375 degrees

48 Hershey's Kisses, unwrapped
1/2C Shortening
3/4C Creamy Peanut Butter
1/3C Sugar
1/3C brown sugar
1 egg
2T milk
1tsp vanilla
1 1/2C Flour
1tsp baking soda
1tsp salt
~3T sugar, in small bowl

1. Beat shortening and peanut butter in large bowl until blended

2. Add 1/3C sugar and brown sugar, beat.

3. Add egg, milk and vanilla, beat.

4. Mix flour, baking soda and salt together, and gradually add to wet mixture.

5. Shape dough into 1-inch balls, roll in sugar and place on ungreased cookie sheet.

6. Bake 6-8 minutes. Remove from oven and immediately press one hershey's kiss into the center of the cookie. Move to wire rack to cool.

Snickerdoodles

Preheat oven to 400 degrees

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon


Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 minutes, or until set but not too hard. Remove immediately from baking sheets and place on cooling rack.

Pretzel Rolls

taken from CHOW

1 cup warm water (105°F to 115°F)
1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
2 3/4 cups bread flour
1 tablespoon sugar
1 tsp salt, plus more for sprinkling
Vegetable oil
6 cups water
1/4 cup baking soda

1. Place warm water in the bowl of a stand mixer and sprinkle yeast on top. Set aside to rest until mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)

2. Place flour, sugar and salt in a large bowl and whisk briefly to break up any lumps and combine. Once yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in flour mixture. Mix on the lowest setting until dough comes together, then increase to medium speed and mix until dough is elastic and smooth, about 8 minutes.

3. Form dough into a ball, place in a large oiled mixing bowl, and turn dough to coat in oil. Cover with a clean, damp dishtowel, and let rest in a warm place until dough doubles in size, about 30 to 35 minutes.

4. Line a baking sheet with parchment paper, coat paper with vegetable oil, and set aside.

5. Once dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute.

6. Divide dough into 8 pieces and form into oblong rolls. Place rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Cover with a damp towel and let dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes.

7. Meanwhile, heat the oven to 425°F and bring water to a boil in a large saucepan over high heat.

8. Once rolls have risen, stir baking soda into boiling water (water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove rolls, drain, and place on the baking sheet, cut side up.

9. Sprinkle well with salt, and repeat with remaining rolls.

10. Once all rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.

The Frenchy Burger

This is my rendition of the fabulous burger from the Blue Door Pub.

Makes 4 large burgers

1.25lbs ground hamburger
1 large white onion, thinly sliced
6 slices provolone cheese
5-6 basil leaves, minced
1 sprig oregano, leaves removed and minced
2 cloves garlic, peeled and minced
1 pkg baby bella mushrooms, sauteed in butter and garlic
3/4tsp Lawry's seasoned salt
1/4 tsp ground pepper
1tsp Worcestershire sauce
1tsp balsamic vinegar
1/2 white wine
2T olive oil
1 jar Au Jus (I use Jimmy's)
4 good buns - See recipe for pretzel rolls

1. Saute onion, garlic, olive oil, balsamic vinegar and white wine over medium heat for 30 minutes, until onions are translucent.

2. In the meantime, combine hamburger, basil, oregano, Worcestershire, seasoned salt and pepper in bowl.

3. Form hamburger mixture into large, flat patties - I am talking cake plate sized.

4. Place sauteed onion mixture in center of patty and top with 1/2 slice provolone. Wrap the sides of the burger up on top of the mixture and pinch all seams closed well, or they will open when cooking.

5. Place on grill, seamed side down first. Cook for about 8 minutes on each side, to ensure meat is fully cooked on inside. 2 minutes prior to removing burgers from grill, place full slice of provolone on top to melt.

6. Place on bun and serve with a side of Au Jus.

Sides at the Blue Door Pub include sea salt french fries, beer battered green beans and tater tots. I opted to serve our burgers with tater tots and seasoned sour cream.

Mama B's Buffalo Chicken and Blue Cheese Pasta Salad

1 lb chicken breasts, cut into small pieces
1/2 C Louisiana Hot Sauce, or other Buffalo sauce
1- 1lb package bow tie pasta, cooked
2 stalks celery, finely chopped
1/2 small purple onion, finely chopped
3/4C blue cheese dressing - I use Lighthouse brand, in the cold case
1/2C real mayo
1/2C sour cream
1/4C blue cheese crumbles
1/4tsp celery seeds
1/2tsp salt
1/2tsp black pepper

1. Add the hot sauce to uncooked chicken pieces, let marinade in refrig for 1-2 hours before cooking. Saute in frying pan with small amt of olive oil. Cool.

2. Mix wet ingredients.

3. Add everything together in large bowl. Place in refrig for at least 1 hour.

This is best prepared in advance and eaten on day 2, 3 etc.

Jerk Chicken

From LV

1 large onion, cut into 8 pieces
1 teaspoon ground ginger or tablespoon minced crystallized ginger
1/2 to 1 jalapeno pepper, seeded, & finely minced
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar or balsamic vinegar
2 tablespoons soy sauce
1 cloves garlic, crushed & minced
2C chicken stock
3 to 4 pounds chicken breasts

1. Combine onion & ginger in food processor, process until finely chopped. Add remaining ingredients except chicken, & pulse until well blended.

2. Place chicken in slow cooker & cover w/ sauce, cover, set on low, and cook for 6 to 8 hours, or until chicken is tender (3-4 hours on high).

3. Shred and serve on buns.