Tomato Basil Soup

I have recently "branched" out and begun to use different spices. This is a HUGE step for me because I was the world's pickiest eater growing up (just ask my mom)!!! I remember the first time I told the hubby I had added marjoram to something I was making and he was like, "margarine?" It's now become one of my favorite spices to use because it makes you go, hmm, what is that flavor?!?!? The other day when I was at the Target in the spice aisle, I picked up a bottle of curry powder. I tucked it into the cabinet and kind of forgot about it!! Last night, I was making up some tomato basil soup - a soup I have eaten plenty of times, but have never made from "scratch." The first time I took a small spoonful to "sample," the first word that came to mind was "bland." I could just picture my husband picking up the salt and pepper and continually adding it! I thought to myself, why not add a bit of curry powder? The second word that came to mind after I added the curry powder was "yummy!" I talk a lot about how my two favorite spices are cinnamon and nutmeg, well I think my new favorite spice "duo" is marjoram and curry powder!!!

Ingredients

1 tablespoon butter, unsalted
1 cup onion, chopped
28-ounce can tomatoes, crushed
4 cups water
1 1/2 tablespoons basil
1 teaspoon marjoram
1/2 teaspoon curry powder
1/2 teaspoon pepper

In a large stockpot, melt the butter slowly. Add the onion and slowly saute until onion is soft. In the order given, add the remaining ingredients and then bring to boil. Turn down to simmer, cover and cook for about 40 minutes. Makes 5 1/2 cups.

Cecelia's Sour Cream Coffeecake

I thank my lucky stars all the time that I didn't throw away any of my mother-in-law's old cookbooks and newspaper clippings that we found when we were cleaning out my in-law's house in Cleveland several years ago. I have found some really good recipes in her "treasure trove." It's hard to believe she has been gone a little over five years.
 

 

I adapted a sour cream coffeecake recipe that I found in one of my mother-in-law's old cookbooks by adding what I like to call my "trifecta" of favorite baking spices - cinnamon, nutmeg and ginger. Wow, this coffeecake smelled AMAZING when it was baking. Just for the heck of it, I looked at how much a "gourmet" sour cream coffeecake using Indonesian cinnamon was on-line - it was $65.00!! Wow, I buy my cinnamon and nutmeg for just buck each at Kroger. My most recent bottle of ginger came from the local dollar store. I decided to rename this coffeecake in honor and memory of my mother-in-law whose name was Cecelia.

Ingredients

1/2 cup unsalted butter, softened
1 cup white sugar
2 large eggs
2 cups white flour
1 cup sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon vanilla


Topping:

1/2 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Spray a 12-cup fluted tube or Bundt  pan generously with non-stick spray. Set aside. In a large bowl, put the butter and sugar and then cream with an electric mixer or by hand with a large spoon until smooth. Add the eggs and mix well. Add the flour, sour cream, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and vanilla. Combine well and set aside. In small bowl, put the sugar, cinnamon and nutmeg. With a small spoon mix together. Set aside. Take half of the mixture in the large bowl and pour into the prepared pan. Spread evenly. Sprinkle half of the topping mixture on top followed by the rest of the mixture in the large bowl. Sprinkle the other half of the topping mixture evenly on top. Bake for 40-45 minutes or until a toothpick inserted in the coffeecake comes out clean. Remove from oven and let the coffeecake cool on a rack. When cool, turn pan over and remove gently. Place on a large plate. Keep covered at room temperature. Makes 10-12 servings.

Six-Layer Bars

Anytime I have ever been to a party and seen 7-layer bars (also known as Hello Dolly  bars and Magic cookie bars) on the dessert table, I have ALWAYS made sure I got a piece! I would definitely put them in the same category as pecan pie - decadent and not something you eat everyday. 7-layer bars are typically made with a graham cracker crust, but given I went to the grocery store this past Wednesday and completely forgot to buy graham crackers, I used some round vanilla wafers I had in the pantry for the crust. I decided to leave out the layer of butterscotch chips, because personally, I find them way too sweet. These bars were incredibly delicious - the hubby had two pieces for dessert Thursday night.

Ingredients

Crust:

1 cup white flour
1/4 cup white sugar
1/2 cup butter, unsalted

Filling:

1 cup round vanilla wafers, crushed
1 cup semi-sweet chocolate chips
1 cup pecans, chopped
1 cup sweetened flaked coconut
1 teaspoon baking powder
1/4 teaspoon salt
14-ounce can sweetened
  condensed milk

Preheat oven to 350 degrees. In small bowl, put the flour and white sugar. Using two dinner knives, "cut," in the butter until it resembles coarse crumbs. Press into the bottom of an ungreased 9 x 13 inch pan with your fingertips or with the back of a large spoon.  Bake for 10 minutes and then remove from oven and let the crust cool for 10 minutes. In a large bowl, combine the crushed vanilla wafers, chocolate chips, pecans and coconut. Sprinkle the baking powder and salt over the ingredients and combine well with a large spoon. Distribute entire mixture over the cooled crust. Pour the can of condensed milk over all ingredients and spread evenly. Bake for 25 minutes or until golden brown. Store covered at room temperature.

Black Bean Dip

I have probably been watching the Washington Redskins play football since I was in diapers.
 

My dad is a big fan and he has made me one too. Unfortunately, here in Michigan, it's rare that the local television stations will put a Washington Redskins game on! The biggest professional football game of the year is this Sunday - Super Bowl 50. In our house, that means snacks, snacks and more snacks. My husband is more of a college football guy, but he does like to watch the Super Bowl. Just out of curiosity, I looked on-line on StubHub! to see how much one ticket in a suite at Levi's Stadium is going for. Take a guess, $250,000! Good grief, I think I'll just watch it from the comfort of my own couch :) This is one of the "snacks" we'll be enjoying this Sunday!

Ingredients

14.5 ounce can sliced and stewed tomatoes, undrained
15 ounce can black beans, rinsed and drained
1 cup red pepper, membrane and seeds removed, chopped
1/2 teaspoon basil
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons chili powder

Put all ingredients into a blender and turn on high for 20-30 seconds (less if you want a chunkier salsa). Pour into a container or medium bowl and cover. Refrigerate for one hour. Serve with tortilla chips.  Makes three cups.