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Contents Grands! Monkey Bread French Onion Soup Turnip Soup Cream of Roasted Red Bell Pepper Soup Taco Soup ??? After all these healthy dishes, try John Taylor's Wacky Chocolate Cake	Grands! Monkey Bread Courtesy of Pillsbury Crescent Recipe Creation Copyright 2008 Prep time: 25 minutes Cook time: 45 minutes Serves: 12+ Ingredients: 1/2 cup sugar 1tsp ground cinnamon 1 cup brown sugar 2 cans (16.3 oz each) Grands! Homestyle buttermilk biscuits 3/4 cup butter (melted) (Optional--1/2 cup chopped walnuts, 1/2 cup raisins) Directions: Heat oven to 350 degrees F. Grease 12-cup fluted tube pan. In large food-storage plastic bag, mix sugar, cinnamon and brown sugar. Separate biscuits and cut each into quarters. Shake in the bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Now add the sugar mixture into the bowl of melted butter and pour over the biscuit pieces. Bake for 28 to 32 minutes or until golden brown. Cool in the pan for 10 minutes. Turn upside down onto a serving plate and serve warm.
French Onion Soup Directions: Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with gruyere toasts.	Turnip Soup Ingredients: 1 diced onion 2 or 3 ribs diced celery 4 cubed turnips 2 or 3 sliced carrots 3 cubed yellow squash 2 cups shredded cabbage 2 cans chicken stock 2 cans of white beans Directions: Saute onion to translucent stage. Make vegetable cubes the same size for even cooking. Add all remaining ingredients. Season to taste. Cook until tender. Gets better with each heating. Optional: add chicken, turkey or kielbasa
Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream 8 large red bell peppers 2 tablespoons unsalted butter 1 cup chopped onion 2 cloves minced garlic 1/4 cup tomato paste 6 cups chicken stock 2 cups heavy cream 2 tablespoons chopped fresh cilantro leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 to 2 tablespoons cornstarch 1 cup sweet corn kernels, lightly roasted Cilantro Lime Sour Cream, recipe follows Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside. Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Cilantro-Lime Sour Cream: 1 cup sour cream 1/2 lime, juiced 1 teaspoon finely minced fresh cilantro leaves In a mixing bowl, whisk all ingredients vigorously until light and creamy.	Taco Soup Ingredients: 1 lb. ground beef 1 small onion, chopped 2 large cans petite diced tomatoes 1 small can chopped green chiles 1 can dark red kidney beans 1 can black beans 1 can pinto beans 1 can white or yellow corn 1 can green beans (French cut) 1 pkg buttermilk ranch dressing mix 1 pkg taco seasoning mix 1 1/2 cups water Saute onions until translucent. Brown ground beef with onions and drain off fat. Can also use ground turkey. Add all remaining ingredients and DO NOT DRAIN THE LIQUID FROM ANYTHING. Bring to a boil and simmer for 20 minutes TOPPINGS: shredded cheddar or monterey jack tortilla chips chopped green onions diced tomatoes shredded lettuce salsa sour cream black olives avocados Ladle into bowl and garnish with as many toppings as you choose.
Here is a space for your favorite soup.	Wacky Chocolate Cake 2 cups Sugar 6 tablespoons Cocoa (John usually adds another 3 or 4 tablespoons) 3 cups Flour 2 teaspoons Baking Soda 1 teaspoons Salt 3/4 cup Canola Oil 2 tablespoons Vinegar 2 teaspoons Vanilla 2 cups Cold Water Mix all ingredients in a bowl for 4 minutes, scraping once or twice. Pour into 9x12 pan (or two rounds, or whatever). Bake at 350 degrees for 30 minutes. Top with your favorite frosting (Caramel is our favorite).