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

Zuchinni Bread

Cherry Pie Filling

2 1/2 - 3 lbs of cherries - or about 8 cups
1 1/4 C sugar
4 TBS starch
Pinch of salt
1/2 tsp almond extract

Mix together, boil until thick. Ladle into pie crust or jars.

Cherry Pie Bars

Cherry Pie Bars

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: About 16 servings

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 3/4 cups granulated sugar
• 1 cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 1/2 (21 oz) cans cherry pie filling
Glaze
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 2 1/2 - 3 Tbsp half and half

Directions

• Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish (for thinner bars use a 15 by 10-inch baking dish). In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in vanilla and almond extracts. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Reserve and set aside 1 1/2 cups batter then spread remaining evenly into prepared baking dish. Top with cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top. Bake in preheated oven about 30 - 37 minutes (near lesser time for 15 by 10 baking dish and greater time for 13 by 9). Remove from oven and allow to cool completely on a wire rack.
• For the glaze:
• In a small mixing bowl whisk together all glaze ingredients adding enough half and half to reach desired consistency. Pour into a resealable bag, seal bag and cut a small tip from one corner then drizzle over top of cooled bars. Allow glaze to set (to set it quicker chill in freezer) then cut into squares.

I made this recipe with huckleberries for a family reunion.... they were fantastic!!

Grandma Marilyn's Favorite Oatmeal Cookies

3/4 C shortening
1 C Brown Sugar
1/2 C. granulated sugar
1 egg
1/4 C water
1 tsp vanilla
1 C flour
1 tsp salt
1 tsp soda
3 C oatmeal

Beat shortening, sugars, egg, water and vanilla.  Then add flour, salt, soda, and oatmeal.  Bake 10 minutes at 350 degrees.

No-Bake Cookies

2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
3 TBS unsweetened cocoa powder
3 cups old-fashioned rolled oats
1/2 C smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch salt

Directions

Line a baking sheet with wax paper or parchment.

Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.

Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit.

Cranberry Meatballs

Meatballs
12 oz whole cranberry sauce
9 oz chili sauce
2 1/4 tsp brown sugar

In a sauce pan, combine cranberry sauce, chili sauce, and brown sugar.  Cook and stir over medium heat until brown sugar is melted.
Add meatballs.  Cook until meatballs are hot -- about 15 minutes.
Serve with assorted cheese cubes, grapes and crackers.

Lotion

1 C distilled water
3/4 C oil
3 TBS beeswax (pellets or grated)
a few drops of essential oil- optional
a blender

Mix the oil and beeswax together and melt, using microwave or double boiler.
Heat just until melted.  Stir to make sure they are well mixed.  Allow the oil and bees
wax too cool for a minute

Pour the water and essential oil into the blender.  Turn on and then slowly add the beeswax mixture.
Blend until the water and oil are well mixed (a minute or two).  You don't want to see any water on top.

Chicken Cordon Bleu Crescent Ring

Ingredients

2

packages (8 oz each) cream cheese, softened

1/4

teaspoon garlic salt

1/4

teaspoon onion powder

2

cups shredded cooked chicken

1/2

cup chopped cooked bacon (about 6 slices)

1/2

cup chopped cooked ham

3/4

cup shredded Swiss cheese (12 oz)

2

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Directions

1. Heat oven to 375°F. Lightly spray 18x13-inch cookie sheet with cooking spray.
2. In large bowl, stir together cream cheese, garlic salt and onion powder until evenly combined. Add chicken, bacon, ham and Swiss cheese; stir to combine, making sure to evenly coat all ingredients in cream cheese mixture. Set aside.
3. Using 1 can of crescent dough, separate dough into 4 rectangles (2 crescents per section); place on cookie sheet in circular shape resembling a compass, one rectangle pointing north, one pointing east, one pointing south and the last one pointing west.
4. Using second can of dough, separate dough into 4 rectangles. Filling gaps of first layer, arrange rectangles in similar circular shape, only this time having one pointing northeast, one pointing southeast, one pointing southwest and the last one pointing northwest.
5. Evenly spoon cream cheese mixture over dough; mold mixture into shape of ring on center of dough circle, making sure to leave about 1/2-inch gap of dough in center of ring.
6. Fold outer edges of dough ring over filling to dough without filling in center of ring. Press dough edges to seal completely so filling does not leak out during baking. Seal all gaps, openings and edges to completely cover filling with dough and make a smooth and uniform appearance.
7. Bake 20 minutes or until top is golden brown. Cool 5 to 10 minutes before cutting into servings. Serve warm.