Recipes from this morning's show :)

HOMEMADE CREAM OF TOMATO SOUP

FANTASTIC EGG SALAD

GRILLED CHEESE ROLLUPS

PEANUT BUTTER BROWNIE BITES

HOMEMADE CREAM OF TOMATO SOUP

3 tablespoons butter

½ cup finely chopped onion

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 cup chicken broth

1 cup evaporated milk

2 tablespoons brown sugar

Salt and pepper to taste

In a large pot, melt butter and sauté onions over medium high heat for about 3 to 4 minutes or until softened.  Add the garlic and sauté’ for 1 minute more.  Turn the heat down to very low and add remaining ingredients.  Cover and let simmer for at least 30 minutes.  Sprinkle with fresh or dried basil if desired and top with sour cream.  Great with grilled cheese sandwiches J

FANTASTIC EGG SALAD

8 eggs, boiled, peeled and chopped

1 T sour cream

2 T mayo

1 t. sugar

1 t. vinegar

1 t. yellow mustard

1 t. Tony Chachere’s seasoning

½ t. paprika

¼ cup green onions, chopped (optional)

½ cup sweet pickles, chopped

Dash of hot sauce

Salt and pepper to taste

Place eggs in a large saucepan and bring to a boil.  As soon as the water comes to a boil, place a tight-fitting lid on the pot and turn off the burner.  After 12 minutes run cold water over eggs, peel and chop.  Mix remaining ingredients with the eggs and refrigerate for at least an hour.

GRILLED CHEESE ROLLUPS

8 slices fresh white bread, crusts removed

4 Velveeta cheese slices

Mayo

5 tablespoons butter

Flatten each piece of bread gently with a rolling pin.  Spread about ½ teaspoon mayo on each piece of bread and place half of a slice of cheese in the middle of the bread.  Roll them up and place them seam-side down in a skillet with melted butter.  Cook over medium heat, rolling them over to brown them on all sides.  Serve immediately.

PEANUT BUTTER BROWNIE BITES

24 mini peanut butter cups

½ tube refrigerated chocolate chip cookie dough

1 (18.3-oounces brownie mix)

Line a 24-count mini muffin tin with mini cupcake liners.  Make the brownie batter according to directions.  Take 1 teaspoon of the cookie dough, form into a ball and press into each muffin tin.  Press a peanut butter cup into each piece of cookie dough.  Now place a tablespoon of brownie batter on top of each peanut butter cup.  Bake for 18 minutes at 350.  Remove from the oven and let them cool for about 30 minutes.  Very carefully remove each from the muffin tin.  I find that taking a plastic butter knife and running around the edges helps to get them out.