Homemade Tomato Soup

Homemade Tomato Soup

I love to have a bowl of homemade tomato soup on these cool crisp fall evenings. If you have never experienced homemade tomato soup, you are going to be amazed at just how easy it is to make. And the taste will have you wondering why you have never made it before. Give this recipe a try and see if you will ever buy tomato soup from a can again. ;)

Homemade Tomato Soup
4 Cup Fresh Tomatoes, chopped
1/4 Cup White Onion, diced
2 Cups Chicken Broth
1 Tablespoon Italian Seasoning
1 Tablespoon Garlic, minced
2 Tablespoons Butter
2 Tablespoons Flour
1 teaspoon Salt
1/2 teaspoon Pepper

Place tomatoes, onion, broth, Italian Seasoning and garlic into a large saucepan. Bring to a boil for 5 minutes. Remove from heat and carefully place into a food processor or blender to puree until smooth. *Due to the mixture being hot, I like to send it through the blender 1 cup at a time. Set the puree mixture aside while you make your roux. In the same sauce pan, melt butter, flour salt and pepper together to make a roux. Whisking until golden brown. Slowly pour the tomato puree into the roux while whisking. Heat for 2-3 minutes, serve warm.
Happy Falliday’s~ Lark


Pumpkin Spice White Chocolate Chip Cookies

Pumpkin Spice White Chocolate Chip Cookies

These cookies have to be one of my new favorite Fall flavored cookies. This is a soft sweet dough, much like a chocolate chip cookie dough, adding in some pumpkin spice and of course a lot of white chocolate chips to make these cookies divine!

Pumpkin Spice White Chocolate Chip Cookies
1 Cup Butter, softened
3/4 Cup Brown Sugar
1 Cup Sugar
2 Eggs
1 teaspoon Vanilla extract
3 1/2 Cups All Purpose Flour
4 Tablespoons Corn Starch
1 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Pumpkin Pie Spice
2 Cups White Chocolate Chips

Preheat oven to 350 degrees
Cream together the butter and sugars for 2 minutes. Add in eggs and vanilla, mix. Sift together the flour, cornstarch, salt, baking soda and pumpkin pie spice into the mixing bowl.
Mix together well, then stir in the chocolate chips. Drop onto a lightly greased parchment lined baking sheet. Bake for 10-12 minutes. Allow cookies to cool for 1 minutes before removing to cooling rack.
Happy Baking~ Lark

Homemade Seasoned Croutons

Have you ever made your own croutons before? They are so easy and taste much better than store bought. Plus it uses up any old bread you might have on the counter, just waiting to be thrown out. With Soup Season here, croutons are a great topping to add to creamy soups. Give it a try, I promise you will not be disappointed.
Homemade Seasoned  Croutons

Homemade Seasoned Croutons
4-5 Cups Day Old Dried Bread Cubes *
See Note
1 Stick Butter, melted
1/2 teaspoon Garlic Salt
1/4 teaspoon Black Pepper
1 Tablespoon Dried Chives or Parsley

Make sure to cube the old bread and lay it out to dry overnight.
Preheat oven to 250 degree’s
Place dried bread into a gallon sized plastic bag. Mix together the butter, garlic salt, pepper and chives. Pour over bread in bag, seal bag and shake to coat all the bread evenly. Evenly spread bread onto a foil lined baking sheet.  Bake for 15 minutes, stir and continue to bake in 10 minute increments until bread is golden brown. Allow to cool on pan before storing in an airtight plastic bag or container.  That is all there is to it. ~ Lark


It is said that everyone has a special
“Red Velvet” cake recipe somewhere
in their recipe files. (WHO said
that I have NO idea…ha, ha).
Because I know I didn’t have one.
I never really thought that I
needed one.  One day I was asked
to look through my many recipes
to find my “said” favorite 
red velvet cake recipe.
It was a L–O–N–G search!
Then all of a sudden I remembered
that I had made a really moist 
chocolate cake recipe last month.
I knew I could alter it into
a FABULOUS red velvet cake.
I made the recipe into (6)
Mini Bundt Cake’s however
you can make this in
a 9×13, or 2- 8 inch rounds.
2 1/2 C. Flour
1/2 C. Cocoa Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 C. Margarine~ softened
2 C. Sugar
4 Egglands Best Eggs
1 C. Sour Cream
1/2 C. Milk
2 TBSP Red Food Coloring*
*If you feel this is to much coloring,
you can add 1 oz. )
2 tsp. Vanilla Extract
*Cream Cheese Frosting

Preheat oven to 350
Sift together flour, cocoa, soda, salt.~ set aside
Cream together margarine and sugar
until light and fluffy. Beat in egg’s
one at a time, mix until smooth.
Then add the sour cream, milk,
food coloring and vanilla.
Mix in sifted ingredients into
the batter slowly.
Pour into greased pans.
Bake for 20-25 minutes
or until cooked through.
Frost Cooled Cake with your
favorite Cream Cheese Frosting.
Add a little color to your cake,

Salty Cinnamon Popcorn

If you like kettle corn and cinnamon flavor, you’re gonna LOVE this treat! It has the light salty taste with the added flavor of a cinnamon candy popcorn. The best of both world’s. Plus it couldn’t be easier to make. Perfect treat for all those up coming Halloween parties.

Salty Cinnamon Popcorn

Salty Cinnamon Popcorn
1 Cup Butter
1/2 Cup Light Corn Syrup
1/2 teaspoon Salt
1 (8oz.) Pkg. Cinnamon Candies
4 Bags Microwave Light Butter Popcorn, sift out kernals

Place popped popcorn into a lightly greased bowl, set aside. You will also want to prep a lightly greased baking sheet to place the hot coated popcorn onto later. In a sauce pan combine the butter, corn syrup,salt and cinnamon candies. Constantly stirring over a med.-high heat until all the candies have melted and dissolved.*During this process, the candies will feel like they are melting into a “lump”, KEEP STIRRING. They will eventually separate and melt.This will take 8-10 minutes.  Pour hot mixture over popcorn and stir to coat. You will then place the popcorn mixture onto the prepared sheet pan to dry. That’s it! Enjoy~ Lark

Bread Pudding

I’m bringing back an old time favorite…Bread pudding! I can remember my Grandma serving this cold with evaporated milk poured over the top. I put my twist on this favorite and boy oh boy is it delicious.
Lark’s Country Simple Bread Pudding
10-12 Slices of day old bread (torn or cut into pieces)
1/4 C. Butter – melted
1 tsp. Cinnamon
1/4 tsp. Nutmeg
3/4 C. Sugar- divided
6 Eggs, beaten
2 tsp. Vanilla
1/2 tsp. Salt
3 C.  Whole Milk
*Optional 1/2 c. Raisins or Chocolate chips*
Preheat oven to 375
Place torn bread into a large bowl. 
Pour the melted butter over bread, toss to cover all the bread.
Next mix together 1/2 C. of the sugar, cinnamon and nutmeg.
Stir that into the bread to coat all the bread.
Place bread/sugar mixture into a 9×9 pan.
Beat together the eggs, vanilla, milk and
 remaining sugar until the sugar is dissolved.
Pour over the bread and let “soak” for 15 minutes.
*If you are adding in raisins or choc.-chips sprinkle 
them over the bread, before pouring the egg mixture on top.
Bake on center rack in oven for 30-40 minutes
or until a knife inserted into the center comes clean.
You can serve this hot or cold.
*My family likes it best topped with my Homemade Apple/Pumpkin Spice Syrup
Make old memories into new ones!

Chocolate Buttermilk Pie

Chocolate Buttermilk Pie


As the the Fall / Winter Season slowly approaches, it makes me want to be in the kitchen more and more. I love to open the window’s and let the fresh crisp, cool air indoors. I do more baking in the winter months that the whole year combine. I wanted to start off this years baking season with a new recipe I had been playing around with (aka~ trying to perfect) This Chocolate Buttermilk Pie is rich and smooth with a nice crunchy topping. You are going to be amazed at how simple it is to make. One taste and I promise you will be making it again.

Chocolate Buttermilk Pie
3 Egg’s
2 1/2 Cups Sugar
1/2 Cup Butter, melted
4 Tablespoon’s Cornstarch
4 Tablespoon’s  Cocoa Powder
1/2 Cup Buttermilk
2 teaspoon’s Vanilla
1 9″ inch Pie Shell, unbaked

Preheat oven to 400 degree’s
In a mixing bowl whisk together egg’s, sugar, butter, buttermilk and vanilla. Sift into the same bowl the  sugar, cornstarch, and cocoa powder. Continue whisking until all ingredients are blended, pour into unbaked pie shell. Bake for 15 minutes then reduce heat to 350 for 1 hour. Let the pie cool completely before slicing and serving. Happy Baking~ Lark