TWD REWIND~ Chocolate Chunkers

Well we were planning on making the Creme Brulee but then found out that we could do a rewind! We had none of the right tools for the Creme Brulee so decided to make the chunkers again. The reason we didn't make the  Oatmeal chocolate chipsters, ( we loved those!) is because we ran out of peanut butter! So instead we went with our second favorite TWD cookie recipe..........CHOCOLATE CHUNKERS! This time around we put in peanuts, chocolate chips,  crushed Ore's and chopped peanut butter cups the were very good! Till next week!

Grilled PB Banana and Granola Sandwich

2 slices of whole wheat bread
1 T. Natural PB( or how ever much you prefer)
1T. Honey (how ever much you prefer)
1T. Granola
1/4-1/2 banana sliced
1 tsp. butter

Spread butter on slice of bread top with peanut butter and honey then sliced banana and granola. Top with other piece of bread that had been spread with butter just like you would grill cheese. Grill in a sauce pan till golden brown or desired brownness. Enjoy!

Mmm. Yum!

Copy cat of ................Le Madeline Tomato Basil Soup

Ingredients:
4 cups Tomatoes -- peeled, Cored And chopped
OR
4 cups Canned whole tomatoes -- Crushed
14 Fresh basil leaves -- Washed
1 cup Heavy cream
1/4 pound Sweet unsalted butter
Salt to taste
1/4 teaspoon Cracked black pepper -- Cracked

Directions:

Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender or food processor.

Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

No TWD!

We decided to skip out on this weeks TWD..............we've been very busy, and really didn't feel Dimply:-)

The Del sisters

Come back next week for the Creme Brulee!

On the brink of "the best fall flavors".......................

Pumpkin Kissed Carrot Cake Cookies

1c. butter softened to room temp.
3/4c. brown sugar packed
1 1/2c. grated raw carrots
1 egg
1t. vanilla
2 1/4c. flour
2t. baking powder
1/2t, salt
1t. cinnamon

White sugar for rolling

30 Hershey's Pumpkin Kisses

Beat the butter and sugar till light and fluffy. Beat in the carrots, egg, and vanilla. Mix in the dry ingredients. Roll into 1 1/2in. balls. Roll in extra sugar. Place 1 1/2in. apart onto a cookie sheet.
Bake for 10-12min. Or till bottoms are light brown, and tops are slightly hard.
Cool 2min. and then push into the middle of each cookie the pumpkin kisses.

Cool completely. Yields: 2 1/2 dozen cookies