2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low
heat in a skillet and add flour. Stir constantly with a whisk for 5-7
minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir
until smooth. Add all back into the slow cooker. Stir and add the
Parmesan cheese, warmed half and half, salt and pepper. Add additional
basil and oregano if needed (the slow cooker does a number on spices and
they get bland over time, so don't be afraid to always season to taste
at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
Thumbs up! I love a good tomato soup and this one has a great flavor and is super easy to make! It's on my list to make again for sure!
Friday, June 17, 2016
2 cups semi-sweet chocolate chips
1 8-oz tub of Cool Whip (thawed)
2 cups chocolate coating wafer melts (I got them at Michaels)
Line a 8" square pan with wax paper. In medium bowl, melt choc chips in microwave at 50% power for 30 seconds. Stir and return to microwave for 30 more seconds at 50% power. If chocolate is still not melted completely - continue heating it at 10 second intervals at 50% until smooth. Let it cool a bit so you don't melt everything into a sludge.
Using an electric mixer on high speed, beat your melted chocolate for 30 seconds. Add the Cool Whip to melted chocolate and beat just until combined and fluffy -30-60 seconds. Spread evenly into prepared 8x8' pan. Place in freezer for about 30 minutes (overnight might even be better). Remove from freezer, remove candy from pan and cut into squares. Return back to freezer. I worked in small doses so I could keep them hard and easier to work with.
Melt candy wafers in microwave following package directions. Take out frozen squares and dip into melted chocolate. Place on baking tray lined with wax paper. Allow chocolate to set up in refrigerator or freezer. Store in airtight container in refrigerator or freezer.
These are gluten free!
Verdict: Thumbs up! Incredible! What an awesome snack and they tasted great for days afterwards - I can't believe they lasted that long! They satisfied my sweet tooth for sure! I will be making these more often!