Recipes of the week

Sorry I didn't get any posted last week, so here are a few recipes. The Tomato Soup has been a long time favorite. I just made the Spinach & Bacon Pasta for dinner tonight and it was well received by the whole family. The Corn Muffins are really good, they should be with a stick of butter in them, right?

Tomato Soup

1 15 oz can diced tomatoes
1 15 oz can diced tomatoes w/garlic and basil
1 15 oz can chicken broth
2 TB butter
2 TB sugar
1/4 tsp baking soda
1 can evaporated milk

1. In a large stock pot mix tomatoes, chicken broth, butter, sugar, and baking soda. Simmer for 1 hour.
2. Add the evaporated milk. Cook until heated.

Jen's notes: I like to puree part of the soup using my stick blender.

Spinach & Garlic Pasta

1 box penne pasta
1 lb fresh spinach, washed
8 slices bacon, diced
3 cloves garlic, minced
2 TB olive oil
Fresh Parmesan cheese

1. Cook pasta as directed on box.
2. Cook bacon until crispy in large frying skillet over medium high heat. Remove bacon to drain when finished.
3. Saute garlic in bacon grease until aromatic.
4. Add the spinach and olive oil, stirring until cooked.
5. Add the pasta and stir until blended.
6. To serve, sprinkle bacon and Parmesan cheese over pasta.

Jen's notes: The original recipe said to chop the spinach. I skipped this step and left the leaves as is. I also used a bag of fresh spinach instead. It may look like you have too much spinach at first, but it as it cooks it really shrinks down.

Delicious Corn Muffins

1/2 cup butter

2/3 cup sugar

1/4 cup honey

2 egg

1/2 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup cornmeal

1/2 teaspoon baking powder

1/2 cup milk

3/4 cup frozen corn

1. Preheat oven to 400 degrees.
2. Mix butter, sugar, honey, eggs, and salt into a large bowl.
3. Add flour, cornmeal, and baking powder and blend thoroughly.
4. Add milk while mixing.
5. Add corn to mixture and work into mixture.
6. Do not mash corn, the whole kernel is baked into the muffin.
7. Fill a muffin pan with 12 paper/foil muffin cups and fill 2/3 full with batter.
8. Bake for 20-25 minutes until muffins are light brown.