Roasted Tomato Basil Soup

4 lbs Tomatoes

2 Red Peppers

1/2 Large Red Onion

Olive Oil

3-5 Garlic cloves

3 cans Chicken broth

2 Bay leaves

1/2 c fresh basil

cream to taste (I use about 1/2 of a big box of cream)

Blanch* tomatoes in a sauce pan. Remove skins. Cut tomatoes in quarters and remove seeds. Place on cookie sheet with 3 skinned garlic cloves. Drizzle with olive oil and salt and pepper. Bake at 450 for 1 hour.

Cut peppers and onion into wedges (discard pepper seeds). Place on cookie sheet with 2 skinned garlic cloves. I use my 1/2 size cookie sheet. Drizzle with olive oil and salt and pepper. Bake at 450 for 3o minutes.

Pour chicken broth in a large pot. Add cooked veggies and bay leaves. Bring to boil, then reduce heat to low and simmer for 30 minutes. Remove bay leaves. Wash and place whole basil leaves in 1/2 c measuring cup until filled. Scoop mixture out of pot and place in blender. Add about 1/4 c basil and 1/2 of cream. Blend until desired texture, pour into serving dish or crock pot. Repeat a second or third time until all soup is made.

Cinnamon Rolls

Recipe courtesy Lori Jenkins

5 cups hot water

1 1/2 c sugar
1 cup powdered milk
4 TBS yeast
4 eggs
12-15 cups flour
4 tsp salt
1 cup oil

Frosting
1 ½ cups white sugar
1 cube butter
1 8oz cream cheese
½ cup milk
1 TBS vanilla
powdered sugar to consistency

Combine water, sugar, milk, and yeast in large bowl. Allow yeast to activate. Add eggs and 7 cups flour. Stir or beat until thoroughly mixed. Dough will resemble cake batter. Let rest until bubbly or it raises to top of bowl (10-15 minutes). Add salt, oil and remaining flour. Knead for 10-12 minutes Dough should be a little sticky but manageable. To prevent dough from sticking, spread butter flavored Crisco on counter. Do not use flour in place of the Crisco. More flour will make the cinnamon rolls too heavy. Roll our dough on counter in rectangle about ½ inch thick, 14 inch high and 30 inch long. Spread with one cube real butter, sprinkle generously with cinnamon and sugar (about 1 cup) then crumble generously with brown sugar (1-2 cups). Carefully roll up into long roll trying not to stretch the dough. Cut the rolls about ¾ inch thick with dental floss. Place on cookie sheet. Let them raise until they are touching on all sides. Bake at 375 for 15-18 minutes or until golden brown on top.