Yum For Fall !

Yeah for fall and yeah for warm, comfy food! I tried these two recepies the other night and they were out of this world! Perfect for a cool evening dinner on the porch! Both of these are very easy and cheap. (And if you wanted to go even cheaper and easier - skip the homemade tomato soup and go for Campbells :) but don't pass up on the biscuits!) ENJOY!

Bacon Onion Chedder Biscuits

Ingredients
10 slices thick cut bacon fried and crumbled
1 cup finely diced onion
2 cups all-purpose flour
1 heaping teaspoon baking powder
3/4 teaspoon salt
1/4 cup vegetable shortening (Crisco, etc.)
10 tablespoons milk (whole milk is best)
4 tablespoons vegetable oil
1 egg
1 heaping cup grated sharp cheddar cheese

Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.Spoon batter into greased muffin tins.

Bake for 20 to 22 minutes on 375 until golden

Remove from pan and serve warm.

Homemade Tomato Soup

Cook Time: 1 hour 20 minutes
Level: Easy
Yields: 4 - 6


Ingredients
3 pounds, medium plum tomatoes, halved lengthwise
4 tablespoons olive oil
Salt and freshly ground black pepper
Pinch sugar
3 tablespoons butter
4 shallots, chopped
2 tablespoons tomato paste
4 cups chicken stock
1/2 teaspoon cayenne
1 cup heavy cream
3 tablespoons chiffonade fresh basil leaves

Directions
Preheat oven to 400 degrees F.
Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.
Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.
Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.