Best Tomato Soup Carrot Spice Muffins Gluten Free Allergy Friendly Recipes

Tomato Mozzarella Pesto Pasta Salad Recipe - (4.3/5) image

Provided by I_love_cooking

Number Of Ingredients 12

PESTO SAUCE:
16 ounce uncooked penne pasta
1 cup pesto sauce (recipe follows)
1 cup boconccini (small fresh mozzarella balls marinated in olive oil)
1 cup cherry tomatoes
1 cup fresh baby spinach
2 cups fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tablespoons Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 teaspoon kosher salt

Steps:

Prepare pasta according to package directions until al dente. Rinse in cold water and drain. Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes. Pesto sauce: In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in.

Tomato Soup Carrot Spice Muffins (Gluten Free & Allergy Friendly) Recipe - (4.3/5) image

Provided by KeeleyMcGuireBlog

Number Of Ingredients 15

OPTIONAL GLAZE:
1 1/2 cups gluten free all-purpose flour
1/4 teaspoon xantham gum, optional
1 cup Pacific Foods Creamy Tomato Soup
1/2 cup carrots, shredded
1/2 cup sugar
2 tablespoons butter
1 teaspoon baking soda
1/2 teaspoon all spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup powdered sugar
2 tablespoons softened cream cheese
2 tablespoons milk
1/4 teaspoon vanilla

Steps:

Preheat oven to 350°F. Lightly grease muffin pan and set aside. In a mixer or food processor with mixing blade, cream together the butter and sugar. Add the carrots, all spice, cinnamon, salt, baking soda, and xantham gum. Mix to evenly distribute ingredients. With mixing blade still on, slowly add the flour to incorporate into the batter. Lastly, slow pour in the tomato soup until gone and batter has completely finished mixing. Evenly distribute into the muffin tin cavities and fill full. Smooth over the tops with the back of a spoon. Bake for approximately 22 to 25 minutes. Check doneness with a toothpick. Cool complete before glazing. To make glaze, in a bowl combine the cream cheese and powdered sugar. Add in the milk and vanilla. Stir together until creamy and smooth.