Monday, December 23, 2013

Sherried Tomato Soup

Merry Christmas Eve! We are having a blast in Texas with our family.
A few weeks ago, Meg and I took her daughter Sarah to see the Christmas Lights in Naples. We had a blast walking along the canals and seeing all the houses lite up. Next year we want to take a gondola ride down the canals with our hubbys!
She was so happy to see Rudolph.
This house was crazy!
Looking across the Canal.
Santa face or a Jack-o-lantern?
Sweet moments...
She wanted to tell Santa what she wanted for Christmas (a snow man).

Love these girls!


I made this soup a few weeks ago and fell in LOVE! It is so easy and yummy. I already made it for my family here in Odessa.

Sherried Tomato Soup

3 Tbsp butter
1/2 white onion
46 oz tomato juice
2 14oz cans diced tomatoes (I used Italian Stewed)
1 Tbsp chicken soup base
1 1/2 Tbsp sugar
salt and pepper
1 cup Sherry
1 cup heavy cream
1/2 cup half and half
1/4 cup chopped basil

Diced onion. Cook butter and onion in a Stock pot until onion is translucent. 
Add 2 cans of tomatoes,
Tomato Juice,
Sugar,
Chicken Soup Base and
Salt and Pepper. Heat until begins to boil.
Turn off heat and add Sherry to soup.
Stir in cream.

Coarsely Chop Basil.
Stir into the soup.
Serve soup. I love it because it is chunky.


Monday, December 16, 2013

Cinnamon Sugar Pretzels

3Bs Baking day Part 3! We made this new pretzel recipe. It came from my mom's cooking segment, Kiss the Cook. You can watch the episode below. She and her friend Terrilynn show all sorts of food gifts you can give to your friends and family for the holidays.


Cinnamon Sugar Pretzels
1 1pound bag of pretzels
2/3 cup canola oil
1/2 cup sugar
2 tsp cinnamon
Preheat oven to 300
In a large mixing bowl, stir together oil, sugar and cinnamon.

Stir in the bag of pretzels until the sugar mixture is evenly tossed.
Place in a large roasting pan. Bake for 30 minutes, tossing the pretzels halfway through the cooking time.
Turn the pretzels onto a piece of wax paper to cool. 

Tuesday, December 10, 2013

Soft Gingersnaps with White Chocolate Chunks

4th annual 3Bs baking day, Part 2!
Here is our traditional silly photo! Of course Meg, our comedian is always the best in these pics. 
Rows of Christmas treats ready for delivery!
Little 3B elves prepping the packages.
Ho, ho, ho!
I bought us matching Christmas slippers to wear! These are my favorite house slippers and they only come around once a year, from Victoria's Secret.
The recipe for tasty cinnamon pretzels in the back is coming up on Baking Day part 3. 

This was a new cookie recipe for us and we decided it was our favorite treat in the box this year! I found it on Two Peas & Their Pod cooking blog. They are soft, creamy, sweet, salty and spicy! The sugar on the outside makes them sparkle! I will be making these cookies again!

Soft Gingersnaps with White Chocolate Chunks
(recipe make 3 dozen cookies)
1 cup butter, at room temp
1 cup sugar
1/2 cup molasses
2 Tbsp canola oil
1 tsp vanilla extract
2 1/4 tsp baking powder
1 tsp salt
1 1/4 tsp cinnamon
1 1/4 tsp ground cloves
1 tsp ground ginger
2 eggs
3 1/2 cups all purpose flour
1 1/2 cups white chocolate chunks
1 cup of sugar for coating cookie dough balls

Preheat the oven to 350.
In your stand mixer, cream softened butter with sugar until smooth and creamy.
Measure all the spices into a bowl.
Add to the mixer canola oil, molasses, vanilla, baking powder, and spices. Mix until well combined.



Add eggs, one at a time, beat until smooth. 
Slowly add in the flour.
Stir in the white chocolate.
Scoop out about 2 Tbsp of dough and roll into a ball. 
Roll in the bowl of sugar and place on a baking tray lined with parchment paper or a silicone mat.
Bake for 10 mins.
Allow cookies to cool, serve with a glass of milk!