How about this for an Autumnal Sunday treat? Baked Apple Ice Cream Bowls.
Ingredients: 4 apples (hollowed out) 1 tbsp sugar, 1 tbsp cinnamon, vanilla ice cream, caramel topping.
Directions: Hollow out apples. Mix together sugar and cinnamon and add to inside of apples. Bake at 350 degrees F for 20 minutes. When apples are baked, fill with vanilla ice cream and top with caramel. Nom!
Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing
*Balsamic Vinaigrette
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (We would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.
Autumn is upon us, the cooler days always get us in the mood for a bit of warming comfort food. This delicious, roasted tomato soup is perfect!
6 cups (3 pints) cherry tomatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups chicken stock
1/2 teaspoon thyme
1 cup whipping cream
Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the stock, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
Using a food processor or blender, puree the soup until it’s smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.
Serve with cheesy toast croutons. Delicious!
