Tomato Basil Soup

Ingredients:

2 c. Shirley J Universal Sauce
8 c. water
-combine these two ingredients and set aside.

3 tsp Shirley J Chicken Bouillon
1 T. oil
1/2 c. yellow onions (diced small)
4 cloves of garlic (chopped)
1/4 t. red pepper flakes
1/4 c. basil (dried)
1 t. thyme (dried)
2-28 oz. can diced tomatoes, blended until smooth (do not drain)
1 cup Parmesan (fresh and grated)
8 oz bag of croutons
black pepper to taste

Directions:In a small stock pot on medium heat, add oil, onions, garlic and red pepper flakes. Cook for 5 minutes. Do not let it burn. Add basil, thyme, Shirley J Chicken Bouillon, black pepper and tomatoes. Stir in the water and Shirley J Universal Sauce and whisk together until it is smooth. Allow the soup to simmer and thicken. I have an immersion blender that I just stick in the pan and blend it. If not, just pour it a few cups at a time into your blender and blend it until smooth. Put back into put and warm. Serve and garnish with Parmesan cheese and croutons.


Tips & Tricks:* Diced tomatoes – Chef Brian suggests using diced tomatoes as opposed to crushed. Crushed has a higher water content and changes the texture of the soup.*

Garlic – Make sure to add garlic after the onions have browned because garlic has a higher sugar content and may burn.*

Dried Herbs – Adding the basil and thyme to the sauteed vegetables before adding liquids allows the herbs to awaken and aides in a more developed flavor.

***You can substitute the Shirley J universal sauce for white sauce....but you should definitely get some :)

Bowtie Pasta with Sausage

12 oz. bowtie pasta
1 lb. mild sausage
diced onion (about 1/2 c.)
28 oz. can petite diced tomatoes
1 1/2 c. cream
olive oil
crushed red pepper flakes
3 garlic cloves
salt, pepper, parsley

-Remove the casings from the sausage and crumble as you cook. Cook sausage and red pepper flakes. (Add flakes to taste, I usually start with 1/8 - 1/4 t. They add a lot of heat.) Add onions and garlic and cook until onion is transparent. Drain just a little of the top liquid from the tomatoes. Stir in the tomatoes and cream. Bubble and simmer for 8-10 minutes or until thickened. Add pasta and sprinkle with parsley.

Chicken Salad

It used to be called Won ton Chicken Salad, but I eliminated the fried won tons. So...there!

Chicken Salad

2 heads of Romaine lettuce
1-2 chicken breasts cooked, chopped ( I use tenderloins and I boil them and chop them)
1 c. craisins
1 c. glazed walnuts or pecans ( I just buy the bagged glazed walnuts from the grocery store )

Dressing

1/2 c. sugar
1/2 c. red wine vinegar
1/2 c. olive oil
2t. salt
pinch or two of garlic powder


Mix until sugar dissolves.

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake

1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
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4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)
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1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)
1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!

Hey guys. Here is the bunko recipe book that never was!!!! I made you all able to post on this blog, so when you've got a bunko recipe (or any good recipe) to share, go ahead and put it on here!! We decided to label them with our name on them instead of what they are or what kind of food it is...so in the label spot at the bottom, put your first name! If you have no idea how to do any of this...just email me your recipe and I'll do it for you! Yay for bunko recipes!!!!!