Cream Cheese Pound Cake

Ingredients:

6 Eggs
2 Sticks of softened butter
2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp vanilla extract
8 oz cream cheese

Directions

1

Mix sugar and butter very well. Add cream cheese and then add eggs one at the time, and mix it again.

2

Add flour, baking powder, vanilla and mix well. Pour into greased bundt pan.

3

Preheat 350 F for about 50 minutes or until golden brown.

Vegetarian Pea Soup

Ingredients:

• 2 teaspoons olive oil
• 1/4 cup chopped carrots (I used 1/2 cup)
  
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onions
• 1 sprig fresh or 1/4 teaspoon dried thyme
• freshly ground black pepper
• 1 quart vegetable stock
• 1 1/3 cups dried split peas
• salt to taste
• freshly ground black pepper

1. Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
2. Add the stock and split peas, and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the peas are tender, about 1 hour.
4. Puree the soup in a blender or with an immersion blender and stir.
5. If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
6. Add salt and additional pepper to taste.

NOTE: Do not add salt until the peas are fully cooked, because salt will prevent the peas from becoming tender.

Cooking pea soup with the ham bone adds flavor (so the meat eaters say) but it also adds a lot of salt. I cubed lean ham slices and added some to the soup for my ladies that like ham in their pea soup.

Roasted Mushroom and Goat Cheese Sandwiches

I saw Rick Bayless making this on a show and it made my mouth water! I'm glad to report that it tastes just as good as I had hoped.

In a glass pan mix the following:
2 large heads of garlic, cloves peeled and slightly mashed
1/2 cup olive oil
1/4 lime juice
2 t salt

Cover and bake at 325 degrees for 30 minutes.

1 1/2 pounds thin sliced mixed mushrooms. (I used crimini, shitake and button)

Mix mushrooms into garlic mixture, cover and bake at 350 degrees for 15 minutes.
Uncover and bake for about 30 minutes more.

To assemble the sandwiches:
6 crusty rolls - sliced
soft goat cheese (I used Boursin Garlic and Herb)
3 cups arugula (I mixed in some baby spinach)
Tomato Salsa

Spread rolls with goat cheese and some mushrooms. (I wrapped them in foil and baked at 325 for 10 minutes) Top with arugula and salsa.