Copycat Panera Tomato Soup

Copycat Panera Creamy Tomato Bisque Soup Recipe

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Delicious Copy cat Panera Bread Creamy Tomato Bisque Soup Recipe - tastes just like the real deal!

Author: Michelle, Thrifty Diva

Serves: 4

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 large yellow onion, sliced
• 2 (28 oz) cans peeled tomatoes

• 4 garlic cloves, minced
• 1 large yellow onion, sliced
• 2 (28 oz) cans peeled tomatoes
• 1 cup chicken stock (or vegetable stock)
• 2 tablespoons sugar
• ¼ cup half and half
• 8 large fresh basil leaves, roughly chopped
• ¼ teaspoon dried oregano
• kosher salt and freshly ground black pepper, to taste

Instructions

1. In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.
2. Add peeled tomatoes (with juice), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
3. Add the half and half, basil, oregano and season to taste with salt and pepper.
4. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.

Raspberry Cresent Roll Bake

Chocolate Cherry Dr. Pepper Cobbler in the Crock Pot

One 21 oz can of Cherry Pie Filling One Devils Food Cake Mix One 20oz bottle of Dr. Pepper ½ C Butter (I use a 3 quart Crockpot for this) Step 1: Grease your Crockpot then evenly spread the cherries in the bottom. Step 2: Add the dry cake mix and spread it out evenly. Step 3: Add the Dr Pepper. Make sure that you don't just pour it all in one spot. Use even motion and spread over the entire cake mix as best you can. I love how much it bubbles up and gets frothy! Step 4: Cube the Butter. Step 5: Spread the cubed butter over the top of the Dr. Pepper froth. Step 6: Add the lid and set on High for about two hours. Step 7: When the two hours is up check to make sure it's done. This is how it should look when done. Step 8: Try not eat too much! Top with Vanilla Ice Cream and Enjoy!

SLOW COOKER HONEY BUFFALO MEATBALLS

 

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PREP TIME

20 mins

COOK TIME

2 hours

TOTAL TIME

2 hours 20 mins

 

Author: Jen@CarlsbadCravings.com

Serves: 70 meatballs

INGREDIENTS

• Meatballs
• 2 pounds lean ground beef
• 2 eggs
• 22 saltine crackers, crushed (approx. 1 cup)
• 1/3 cup dry minced onion
• 1/2 cup milk
• 1 tablespoons brown sugar
• 1 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoons chili powder
• 1/2 teaspoons smoked paprika
• 1/2 teaspoons ground cumin
• 1/4 teaspoons black pepper
• 
  Honey Buffalo Sauce
• 1/4 cup Frank’s Red Hot Original Sauce, plus more to taste
• 1/4 cup + 1 tablespoon honey
• 1/4 cup apricot preserves
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 1/2 tablespoons cornstarch

INSTRUCTIONS

1. Preheat oven to 450F degrees. Line a rimmed baking sheet with foil. Set aside.
2. In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size**. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.
3. Meanwhile, add all of the Honey Buffalo Sauce Ingredients to a medium bowl and whisk to combine (only use ¼ cup hot sauce at this point. You can add more hot sauce to taste at the end of cooking).
4. Line the bottom of your slow cooker with meatballs, drizzle with some Honey Buffalo Sauce, then remaining meatballs followed by the remaining Sauce.
5. Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional hot wings sauce (I add 1 ½ more tablespoons which is pretty spicy.) Keep warm until serving.

NOTES

**Makes approximately 70 meatballs using 1" cookie scoop or heaping 1 tablespoon

I got this recipe from http://www.carlsbadcravings.com/slow-cooker-honey-buffalo-meatballs-recipe/

CREAM CHEESE-FILLED BANANA BREAD

YIELD: one 9x5-inch loaf, about 10 slices

PREP TIME: 10 minutes

COOK TIME: about 48 to 50 minutes

TOTAL TIME: about 90 minutes, for cooling

INGREDIENTS:

Bread
1 large egg
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to taste

Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

DIRECTIONS:

1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Bread - In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
3. Add the bananas and stir to incorporate.
4. Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
5. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
6. Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
7. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
8. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
9. Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
10. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

http://www.averiecooks.com/2014/07/cream-cheese-filled-banana-bread.html

SNICKERDOODLES

SNICKERDOODLES

Yields 2-3 dozen

Ingredients

Cookies:

• 2 1/2 cups all-purpose flour
•  cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs, room temperature
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Coating:

• 1/4 cup sugar
• 1 1/4 tablespoon cinnamon

Directions

1. Mix together flour, cream of tartar, baking soda and salt in a large bowl, and set aside.
2. In a large bowl or mixer, cream together the butter and sugars on medium speed until light and fluffy. About 3-5 minutes.
3. Reduce speed and beat in eggs, one at a time. Then pour in vanilla extract.
4. Scrape down the sides of the bowl and make sure everything is completely incorporated.
5. Gradually add in the dry ingredients, mixing until just combined.
6. Wrap dough in plastic wrap and refrigerate for at least 30 minutes, or until chilled.
7. In a small bowl, combine coating ingredients and toss together. Set aside.
8. Preheat oven to 400 F and line your baking sheets with parchment paper.
9. Using a small ice cream scoop or a tablespoon, scoop cookie dough out into balls and roll each one in sugar coating mixture.
10. Transfer to lined baking sheet and repeat with remaining cookies.
11. Place in oven and bake for 8-10 minutes, or until cookies are puffed up and golden.

Carmel Popcorn