TOMATO SOUP

1 (14-ounce) can chopped tomatoes
Olive oil for sautéing
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth, 1/2 cup to start, add as it cooks down
1 5oz can V8
Salt and black pepper
1 bay leaf
1 tsp Worcester sauce
2 tsp sugar
Basil to taste
1/2 cup heavy cream, (optional - for cream of tomato soup)



Sauté chopped vegetables in oil until tender. 
Add vegetables to other ingredients (except cream)
Cook on medium until soup starts to bubble, then reduce to low for one hour. 
If using cream, add after soup comes off the heat. 
Let soup cool a bit then puree in blender. 
Serve with oyster crackers or goldfish crackers.

Makes 2 servings. Double or triple as necessary.

BREAD MACHINE SWEET POTATO ROLLS

3/4 cup milk, room temperature

1 cup mashed cooked sweet potato (about one large sweet potato, baked)

3 TB melted butter plus more for the tops when the rolls come out of the oven

1 large egg, beaten

3 3/4 cups bread flour

4 tablespoons granulated sugar

1 teaspoon salt

2 1/4 teaspoons active dry yeast

WATCH THE DOUGH, IF IT IS TOO WET, ADD FLOUR

Bake the sweet potato, let it cool to room temperature, while letting milk come to room temperature.

Add all ingredients to the bread machine in the order given. Use the basic dough cycle. When the cycle finishes, dump the dough onto a floured surface and cut in half, then cut each half into 9 pieces. Roll each piece into a ball and place on a large greased baking pan (I use a large pizza pan). I make the balls about 1 3/4 ounces each and get 18 rolls.

Cover with a cloth and let rise for about 45 minutes in a warm, draft-free place.

Bake in a 375° oven for about 20 to 25 minutes, until nicely browned. Brush the tops with melted or softened butter while they're hot.

SUSIE'S WHITE CHOCOLATE GINGERBREAD BROWNIES

      2 3/4 cups plus 1 TB all-purpose flour

1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks (20 TB) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 TB granulated sugar
2 large eggs plus 1 large egg yolk
1 1/4 tsp pure vanilla extract
1/3 cup unsulfured molasses
12 oz bag white chocolate chips

Preheat oven to 350 degrees. Grease a 17-by-12-inch baking pan.
Whisk together flour, baking soda, salt, and spices.
Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy.
Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed.
Beat in vanilla and molasses.
Stir in dry ingredients until well blended (forms a stiff dough) Add white chocolate chips. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

KATHY'S STUFFED PUMPKIN

      1 whole pumpkin, about basketball size

2 cups chopped apples
1 cup chopped pears
1 cup chopped walnuts
1 cup  raisins
1/2 cup dried cherries
1/2 cup dried cranberries
1/2 cup brown sugar
1/4 cup flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3 TB melted butter
1/4 tsp salt

Cut top off pumpkin and scrape out seeds. Reserve the top. Wash and pat dry pumpkin. Place on cookie sheet with raised edges.

In a large bowl combine remaining ingredients. Pack firmly into pumpkin and replace top. Bake at 350 for 1 to 1 1/2 hours, or until fork can be easily inserted into pumpkin. Serve warm with whipped topping and/or sour cream if desired.

CORNED BEEF CHEESE BALL

Best if made the night before

2 (8 oz.) packages. cream cheese

2 (2 oz) packages Buddig corned beef, chopped fine

2‑6 green onions, chopped fine

        2 tsp. Worcestershire sauce

2 tsp. Cajun seasoning

Chopped pecans for coating

Mix all ingredients by hand then roll in chopped pecans. 

Form into a ball. 

Serve with crackers. 

NOTE: You may also shape it like a log.

KATHY'S SNOWY DAY PANCAKES

1 cup bread flour

1 TB light brown sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 egg white beaten til frothy
1 egg yolk
1 cup of milk
2 TB cooking oil
1/4 tsp vanilla

Put flour, baking powder salt and brown sugar in large bowl and mix well.

Beat egg white til frothy and just beginning to thicken. Reduce mixer speed to lowest setting and add yolk, then oil, then milk and vanilla.

Make well in center of flour and pour liquid in all at once. Stir just until moistened. Let sit for 20-30 minutes before cooking on greased griddle. Makes 8 medium pancakes.