Creamy Tomato-Basil Soup

Ingredients:

• 1 Tbsp Olive Oil
• 2 Garlic cloves, pressed
• 1 large Shallot, diced
• 2 (28 oz) cans Crushed Tomatoes
• 1½ cup Chicken Stock (or vegetable stock)
• 1 Tbsp Sugar
• ½ Tsp Dried Oregano
• 2 Tsp Kosher Salt
• Several grinds of Pepper (to taste)
• 1 Cup Half and Half
• 12 - 15 large Fresh Basil leaves, chopped

Directions:

1. In a dutch oven or heavy bottomed pot, heat olive oil over medium-high heat. Add shallot and saute until translucent.
2. Add garlic and saute another 30 seconds.
3. Add crushed tomatoes (juice and all), chicken stock, oregano, sugar, salt, and pepper.
4. Bring to a low simmer. Cook uncovered, for 15 minutes or until it has thickened.
5. Add the half and half, basil and season to taste with salt and pepper.
6. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Carrot-Pecan Ice Cream Cake

Ingredients:

1 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 c. grated carrot
1/2 c. chopped pecans
1/2 c. shredded coconut
1/4 c. raisins
1 c. sugar
1/2 c. vegetable oil
2 large eggs
3 pints of butter pecan ice cream
Toasted nuts and coconut

Directions:

Preheat oven to 325 degrees.  Butter and flour or line with parchment three round cake pans. Wisk together flour, powder, soda, cir mixture, cinnamon, and salt.  Beat sugar and oil until smooth then add eggs one at a time.  Reduce speed and add flour mixture, until just combined.  Gently fold in carrot, pecans, coconut, and raisins.  Divide batter among the three pans and bake 35 to 40 minutes. Unmold and cool to room temperature or freeze.  Layer cake and ice cream for three layers.  Then sprinkle toasted nuts and coconut on top while the ice cream is soft. Freeze.