Summertime Bruchetta

*** Once again, this recipe was found on the Internet a few years back. I do not have the source though***

This is a great recipe for Bruchetta. I love it when I have basil in our 'garden' aka flowerbeds and I can make this with fresh ingredients.

Ingredients:

1. 4 plum tomatoes, diced
2. 2 TBS grated Parmesan cheese
3. 6 - 8 garlic cloves, finely minced
4. 1/4 cup basil, minced
5. 2 TBS Italian parsley, chopped
6. 1TBS olive oil
7. 1/2 TBS balsamic vinegar
8. 1 pinch crushed red pepper
9. 1/2 tsp salt/pepper
10. French Bread - sliced

Directions:

Mix all ingredients (except for the french bread) and chill for 3 hours.

Before serving, grill Bread (I brush with a little olive oil first.) Top with the Bruchetta mixture.

**Chris and I like to reduce about a 1/2 cup balsamic vinegar and drizzle over the bruchetta before eating.

WARNING - You will smell like garlic :) Very garlicky!

Cheddar and Beer Soup

I love to make soup. It was about a weekly thing this winter and I haven't made it in a while, so while I was grocery shopping tonight (while being extremely hungry), I thought of my Cheese soup and decided that was what I was going to have! This soup is very easy and usually I have everything in the house for it. It is great when I have extra carrots and celery that I need to use up. I usually buy them and then forget to use them! Chris and I both agree that it is better the next day, but I can tell you that I'm enjoying my bowl of soup right now! I did get this recipe off the Internet somewhere, but I didn't write down the website :(

Ingredients:

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 6 cups chicken stock (I have used broth and soup base also... it always tastes good.)
• 1/2 lb Cheddar cheese, grated (I like sharp)
• 1/2 cup flour
• dash Tabasco sauce, to taste
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 1 can (12 oz) beer

Preparation:

Saute onion and celery until soft and transparent. Saute the diced carrots until tender but still a little crisp. Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat. Combine Cheddar cheese with flour; stir mixture slowly into hot broth. Add Tabasco, dry mustard, and Worcestershire sauce. Bring to simmer. Add beer; heat through and serve. Yum!