Posts Tagged ‘homemade’

Every once in a while, while I am meal planning, I will ask the kids if they have any requests.  They asked me a few weeks ago to please include Grilled Cheese and Tomato Soup on the menu.  So easy to please :).

I planned to just buy tomato soup from Trader Joe’s (is it obvious yet how much I love Trader Joe’s?) because Saturday is usually a night off from cooking for me.  Grilled cheese I can whip up, but homemade soup?  That is not a day off in my opinion.

But, as bad luck would have it, Trader Joe’s was completely out of tomato soup.  Even after I stared at the empty spot on the shelf for one whole minute with my mind spinning, it still wasn’t there.  Go figure.

So, I stood there steeping in the guilty-mom tea.  Tell the kids they have to go without the soup (even though they made a special request and have been waiting for this meal for three weeks) or suck it up and make the soup myself (even though I so look forward to my super-easy Saturday night dinners)?  Nice mom won out, and I decided, “How hard can it be?”

Turns out, not that hard!  Making homemade Cream of Tomato soup was relatively painless, and the result was quite delicious.  If you ever find yourself in a similar predicament, or you just love tomato soup, give this tasty recipe a try.

Cream of Tomato Soup

From the kitchen of https://blessedrootsblog.wordpress.com

1 medium onion, chopped

4 T. butter

2 28 oz. cans of diced tomatoes in tomato sauce (you could use all tomato sauce if you prefer your soup smooth)

2 cups half and half (TJ’s sells an organic version, for those of you who prefer that)

1/2 tsp. baking soda

1/2 tsp. dried basil (rub it between your palms to crush it very fine)

1/4 tsp. garlic powder (or you could use as many fresh cloves of garlic as you like, chopped fine and sautéed with the onion)

Sea salt and freshly ground pepper, to taste


1.  Chop onion and saute in the butter.  (Cook until onions and beginning to turn translucent and then add any fresh garlic if you are using it.)

2.  While the onions are cooking, empty your tomatoes into your blender, and blend until you reach the consistency you prefer.

3.  When onions are completely translucent, add the tomatoes and stir.  Cover, and bring to a boil over medium heat.

4.  Turn off the heat and stir in the half and half, baking soda, basil, garlic powder (if not using fresh), salt and pepper.

5.  Return to heat to bring back up to serving temperature without bringing the soup to a boil.

Serve by itself or, of course, with the grilled cheese.


I am sharing this recipe with the following:

Real Food Wednesay at Kelly the Kitchen Kop

Hearth and Soul Blog Hop at Penniless Parenting

Works For Me Wednesday at We Are THAT Family

These Chicks Cooked at This Chick Cooks

Full Plate Thursday at Miz Helen’s Country Cottage

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Homemade granola bars are one of my favorite things to bake.  I serve them for breakfast, lunch and snacks.  Making a 9 x 13 pan of granola bars will serve us for lunch one day and breakfast the next.  Love it. 

As usual, this recipe is very forgiving and very versatile – use what you have and what you like.

Homemade Granola Bars

by Blessed Roots Farm (https://blessedrootsblog.wordpress.com)

2 cups quick cooking oats

2 cups rolled oats

2 cups whole wheat flour

1/2 tsp. salt

1 1/2 cups add-ins (we love raisins or dried cranberries and chocolate chips)

1 cup combination of flax seeds, flax meal, sesame seeds and/or dried coconut

1 cup chopped nuts

1/2 cup (1 stick) butter, melted and cooled

1/2 cup all natural peanut butter

3/4 – 1 cup honey

2 eggs

3 tsp. vanilla extract

Splash of milk, if needed

1.  Preheat your oven to 350 degrees.  Butter the bottom of a 9 x 13 pan using the wrapper from your stick of butter. 

2.  In a large bowl, combine all of your dry ingredients.

3.  In a small pot on the stove top, melt the butter over a low heat.  Remove from heat.  Stir in peanut butter, honey and vanilla.

4.  Add the eggs and other wet ingredients to the dry mixture and stir to combine.  Make sure everything is moist, but not wet.  If you need to add a little more honey or a splash of milk to make everything moist, do so now.

5.  Dump the contents into your greased baking pan.  Press the mixture into the pan.

6.  Bake in the preheated oven for 25 minutes or until done.


I am sharing this recipe this week with the following:

Melt in Your Mouth Mondays

Meatless Mondays

These Chicks Cooked

Full Plate Thursday

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Pumpkin Spice Granola

Homemade granola is a breakfast staple at our house.  I decided to veer from our usual recipe this week to creat something new.  The results are delicious and perfect for the cooler weather ahead.


by Blessed Roots Farm

6 C. rolled oats

1/2 c. white whole wheat flour

1/2 c. unsweetened shredded coconut

1 c. chopped walnuts (finely chopped at our house or people pick them out :))

1/4 c. anything else you like (sesame seeds, flax seeds, wheat germ, more nuts . . .)

1 tablespoon ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. allspice

1/2 c. butter, melted

1/2 c. honey

1/2 c. pumpkin puree

2 teaspoons vanilla

Preheat oven to 300 degrees.  Combine all of the dry ingredients in a large bowl.  In a small sauce pan, melt your butter and stir in the other liquid ingredients.  Pour the liquid butter mixture into the dry ingredients and stir until everything is moist.  Pour into a large pan (I use my roasting pan so I don’t flip it over the sides while stirring.) and evenly distribute.  Bake in your preheated oven, stirring every 10 minutes until you reach your desired level of “brown” – probably about 40-60 minutes.

Let the granola cool completely before storing.  Adding dried cranberries to the finished product sounds like an excellent idea, as well.

For more recipe inspiration, join me at Tasty Tuesday, Tempt My Tummy Tuesday, Real Food Wednesday, Full Plate Thursday, and Fresh Bites Friday.


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