Vampire Hunter Soup

Ingredients:

4 roma tomatoes (sliced)
1 package cherry tomatoes
1 yellow onion (sliced)
2 cloves garlic
fresh basil (to taste)
Olive Oil (2 T or so)
Salt and Pepper
Crushed Red Pepper
1/2 c heavy cream
4 c chicken broth

Directions:

Place tomatoes, onion and garlic on a baking sheet and coat with olive oil and salt/pepper. Broil until roasted tomatoes are tender. Combine all other ingredients in a stock pot and bring to a simmer. Blend with a hand blender.

I serve with grilled cheese sandwiches which I cut with a cookie cutter into bats or tombstones.

Chocolate Chip- Banana Pancakes

Ingredients
2 eggs
1 1/2 cups Gold Medal® all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 large banana, chopped
1/2 cup miniature semisweet chocolate chips
Maple syrup, if desired

Directions:

1. Heat griddle to 375° or heat skillet over medium-high heat; grease with shortening if necessary (or spray with cooking spray before heating).
2. Beat eggs in large bowl with wire whisk until lightly beaten. Beat in remaining ingredients except banana, chocolate chips and syrup just until smooth. Stir in banana and chocolate chips.
3. For each pancake, pour batter by slightly less than 1/2 cupfuls onto hot griddle. Cook about 1 1/2 minutes or until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.

This recipe can be found on the Bisquick website. Layla and I tried it today to use up some extra browning bananas.

Muddy Buddy Mix

This is one of my favorite "cookin' with the kiddos" recipes. Try this one out with your favorite little person.

Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.