Pumpkin Bread

Pumpkin Bread is another fall favorite at my house.  I make this from the first leaf falling off the trees and all the way through the holidays. You might find it hanging out up until Easter.  This gets made a lot.  This another recipe of mine that is well used, and stained.

I make it in large loaves, small loaves, and mini loaves.  I give it away and I also freeze it for later.  Small loaves make great food gifts to appointments during the holidays.  Wrap completely cooled loaves in holiday colored plastic wrap, and add a bow.  When doing this I like to add a small container of whipped butter and perhaps a plastic knife since most places don’t stock serveware like we do at home.

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Frog Eye Soup

Frog eye soup was invented in my kitchen because of an ingredient shortage.  We had plenty of groceries in the house.  I am certain I was cooking for some holiday meal in the coming days.

My brother was making an unexpected visit that evening and I offered to make some homemade chicken noodle soup and sandwiches for dinner.  I usually have chicken noodle soup ingredients on hand and I knew this would not require another trip to the store, because everyone knows I love chicken soup!!

I happily went about my business in the kitchen and started simmering some chicken breasts in chicken broth.   I don’t always make a super-rich broth, especially when I am short on time.

I tossed in some onions, celery, and carrots.  About 20 minutes before my brother was schedule to arrive I discovered I had no soup noodles!! What? At my house?

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Curried Tomato Soup

Curried Tomato Soup is based on two of my favorite dishes: tomato bisque and Indian butter chicken. Growing up I always ate the Campbell’s Tomato Soup. Up until recently, this was our go-to tomato soup. That was until I learned to make a solid tomato soup on my own.

If you’ve never been to an Indian restaurant, shame on you. My local Indian restaurant isn’t well visited by the locals, which is unfortunate because I believe they have some of the best food in town. My absolute favorite dish at this restaurant is their butter chicken. Butter chicken is a spiced (but not a hot spice, think cinnamon, cardamon, etc.) tomoato and coconut milk sauce that is used to simmer dark meat chicken. It’s absolutely fantastic with an order of garlic naan.

Anyways, one day while eating butter chicken with my wife during lunch, I had the thought of smashing together our tomato soup recipe with a butter chicken recipe. Curried tomato soup is our final result after tinkering with this recipe. We have also discovered that this recipe goes extremely well with our Indian Spiced Meatballs. Just toss the meatballs directly into your soup and you’ll be amazed.

For this recipe, you’ll probably need to head to your local Asian/Indian market. The karai methi will most likely be one of the more difficult items to fine. Since the flavor is so unique, I don’t know where to begin in terms of substitutions. For the Indian chili power, cayenne will work just fine. For some reason, the chili powder we picked up at our asian market is an order of magnitude hotter than your standard chili powder (which I’m ok with), but you may need to add more cayenne.

Before your soup is finished cooking, I recommend you taste your soup and season to your liking. Salt is important in this dish to make it pop. Sometimes I also like to go with more garam marsala and chili powder. If you add more spices to your soup at the end, be sure to let it simmer another 10-15 minutes to ensure the flavors are well incorporated.


Curried Tomato Soup

An Indian spiced tomato soup.

  • Author: Ron unz
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 8 Servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian


  • 1 tbsp olive oil
  • 1 large onion
  • 3 tbsp. minced garlic or garlic paste
  • 2 cans San Marzano tomatoes (you can use fresh roman tomatoes, about 40-50 oz)
  • 1/2 cup cashews (this is not a typo)
  • 1/2 tbsp. garam marsala
  • 1 tbsp. Karai Methi
  • 1/4 tsp. indian chili powder (or more to taste)
  • 1 tbsp. paprika
  • 24 ounces coconut milk
  • Salt


  1. Saute the onion over medium-low in the olive oil until translucent
  2. Add the garlic and cook another minute
  3. Add the tomatoes, cashews, garam marsala, karai methi, chili powder, paprika
  4. Cook the mixture on low for 30-40 minutes
  5. Puree the soup in a blender until smooth
  6. Use a fine-mesh strainer to remove any large pieces
  7. Place the soup back over medium-low heat
  8. Add the coconut milk


Nutritional Calculators differ, please use your favorite calculator and kitchen scale to get accurate information if nutritional information is critical to your diet.


  • Serving Size: 3/4 cup
  • Calories: 300
  • Sugar: 2.38 g
  • Sodium: 74 mg
  • Fat: 28.5 g
  • Carbohydrates: 11.5 g
  • Fiber: 1.4 g
  • Protein: 4.5 g
  • Cholesterol: 0 mg


Sopapilla Cheesecake Squares

Sopapilla Cheesecake Squares are like the perfect potluck dessert.  Delicious, easy, AND portable!

These are quick to make, and made even quicker if you are lucky enough to find crescent roll dough sheets.  It is hit and miss for me, one day there are what seems like millions of cans in the refrigerated section, but half the time there are none.  It only takes a few seconds to press the cut sheets back together, so either one works.

If you like your topping a little less thick, just reduce the butter by a couple of tablespoons.  Just make sure you cover it completely with sugar and cinnamon.  Either way, just keep sprinkling the sugar and cinnamon over the top until there are no more puddles of butter.  Basically, you want to make sure that your butter has absorbed as much sugar as possible.

While these can be eaten warm, I don’t find the flavor is at its best during this time.  Besides, it will be far too messy to eat with your hands.

I store mine at room temperature, I have never gotten sick nor have I had reports of people getting sick after eating these.  In my mind, these are no different than any coffeecake I have purchased with a cream cheese filling……….. I buy those at room temperature, except I have zero idea how long they have been sitting at room temperature.

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Bacon Jalapeno Popper Dip

Our bacon Jalapeno Popper Dip is one of our absolute favorite party and tailgate food. It’s a crowd favorite and is perfect just about year round.

I absolutely love making cream cheese stuffed Jalapenos, wrapped in bacon, and tossed on the grill. The only problem with making my normal jalapeno poppers is that it’s a pain in the ass to make and cook. It also makes one hell of a mess on my grill, which is really annoying. Because of the work and mess it makes, I normally only make these once or twice a year during football season. This Bacon Jalapeno Popper Dip was invented more as a necessity. I was looking for a much easier way to create the flavors of my normal jalapeno poppers without all the fuss. This recipe also feeds a heck of a lot more people too.

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