Tomato Basil Soup

I love this recipe but it doesn't like me! There is nothing wrong with it...just I get headaches from eating tomatoes. It doesn't stop me though! They are too delicious and good for me that it's worth the aching in my head. That is what Tylenol is for, right? This is super easy too!

Tomato Basil Soup

1 (28 0z.) can Diced Tomatoes

20-30 fresh Basil leaves

4 cups Tomato Juice

1 cup half & half

1/4 cup margarine or butter, melted

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Puree' diced tomatoes and basil leaves. Add to pot. Place pot over medium heat and stir in half & half, butter, and tomato juice. Do NOT boil.

Serve with any type of bread or rolls. Great with Salad too! Serves 4.

Orange Julius

I have fond memories of drinking these as a kid. So... when I found this recipe I had to hold on to it. I now have those same memories except I'm in my home and not hanging out in the food court at the mall. To me, this is a special drink so this is a must have on Christmas morning. But, I have found myself making this more often than just Christmas it is so good!

Orange Julius

1 (6 oz) can frozen orange juice concentrate

1 cup water

1 cup milk

1/4 cup sugar

1 teaspoon vanilla

10-12 ice cubes or until slushy

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Blend in a blender about 30 seconds Enjoy!

Makes 3-4 servings

Italian Pasta Salad

When I lived in Provo, a friend from the bank

where I was working gave me this recipe.

Thanks, Char. My family loves this recipe

especially my kids!

Italian Pasta Salad

1 16 oz box of garden rotini noodles (spiral kind)

1 8 oz bottle of zesty Italian dressing

1 package Ranch dressing mix

2 Tablespoons McCormick Salad Supreme seasoning

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Cook noodles according to the directions on package. Drain. Add the rest of the ingredients and refrigerate for a few hours. Stir before serving. You can also add chopped tomatoes and chopped green onions if desired.

Italian Bean & Tomato Salad

I got this recipe from my friend, Pam, who also gave me the Taco Soup recipe. It's healthy and very tasty! I've receive alot of compliments on this one!

Italian Bean & Tomato Salad

2 cans Great Northern White beans

2 cups cut fresh Green Beans

2 cups chopped Roma Tomatoes

1/2 cup KRAFT Light Done Right Italian Reduced-Fat Dressing

2 Tablespoons parmesan cheese

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Mix altogether except parmesan and refrigerate 1 hour.

Just before serving, sprinkle parmesan cheese on top. Serve.

Nutrition per serving:

Calories: 200
Protein:12 g
Fiber: 8 g
Calcium: 15%
Iron: 25%

Lasagna Rolls

This recipe comes from the same recipe book as the Lasagna that I posted a few weeks ago. It has a totally different taste and feel than the Lasagna. My kids love it too!

Lasagna Rolls

3/4 cup parmesan cheese

1 beaten egg

1 (15 ounce) carton ricotta cheese

1 (10 ounce) package frozen chopped spinach, thawed & drained

1 cup shredded mozzarella cheese

12 lasagna noodles

1 jar spaghetti sauce

(I use Paul Newman's Marinara Sauce)

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Cook noodles as directed on the package.

Mix parmesan cheese, egg, ricotta cheese, spinach, and mozzarella cheese in a large bowl.

When the noodles are cooked, spread about 1/2 cup mixture over entire length of each lasagna noodle.

Roll them up and place in a 9x13 baking dish.

Pour spahetti sauce over the top of each lasagna roll enough to cover each one.

Cover with foil and Bake at 375 degrees for 25 minutes.

Remove foil and sprinkle with 1/2 cup mozzarella cheese and bake for 5-10 minutes more. Sprinkle with 1/4 cup parmesan cheese when finished.

Enjoy!

I usually have garlic bread and a green salad to go with this meal. Yummy!

Zucchini, Carrot, Banana Bread

Have you ever heard of banana bread with veggies in it? Well, here you go. I've always been a huge fan of banana bread but after tasting this recipe I can no longer make just banana bread again! This recipe also calls for a cream cheese frosting but it really doesn't need it. I got this recipe from my friend, Monica who moved to Colorado a few years ago. We miss you, Monica!

Zucchini, Carrot, Banana Bread

Sift:

2 cups flour

2 cups sugar

2 teaspoons cinnamon

2 teaspoon baking soda

1 teaspoon salt

Cream:

1 cup oil

4 eggs

1 cup grated carrot

1 cup mashed banana

1 cup grated zucchini

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Mix all together and fill 3 small loaf pans or 2 regular loaf pans

Bake at 350 degrees for 45 minutes.

Let cool and apply icing:

Icing:

3 ounces cream cheese

1 stick margarine

2 teaspoons vanilla

2 cups powdered sugar

Enjoy!

Hawaiian Haystacks

This is a family favorite and very easy to put together! I didn't realize what a popular recipe this is. I ate this as a child and then about 3 years ago, a friend of mine had it at a Game Night at her house so I was re-introduced to it again. And then last Spring we had it at an Enrichment night for dinner. One thing was different though, the sauce. According to my sister, Charlotte, we used Sweet and Sour Sauce. I haven't tried that with my family yet.

Hawaiian Haystacks

2 cups white rice, uncooked

1 can cream of chicken soup

Toppings:

Shredded Cheddar Cheese

Presweetened Coconut Flakes

Diced Ham or Chicken

Diced Tomatoes

Mandarin Oranges

Pineapple Tidbits

Green Pepper, diced

Green Onions, diced

Sliced Olives

Raisins

Peanuts

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Cook the rice according to the directions on the package.

Empty the cream of chicken into a small saucepan and add 1/2 can of water. (Add more water for a thinner consistency.)

When the rice is done, spoon the sauce over the rice and

add whatever toppings you would like. Enjoy!