Found this soup recipe in Taste Of Home's Halloween Magazine. Sorry don't have a picture for this one.
HEARTY CHEESE SOUP
1-1/2 cups cubed peeled potatoes
1/2 cup water
1/4 cup sliced celery
1/4 cup sliced fresh carrots
2 tablespoons chopped onion
1/2 teaspoon chicken or veggie bouillon granules
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1-1/2 teaspoons all-purpose flour
3/4 cup milk
1/4 pound process cheese (Velveeta), cubed
1. In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the potatoes are tender.
2. In a small bowl, combine the flour and milk until smooth. Stir into the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.
My mom tore this recipe out of the newspaper and gave it to me. I do have a pic for this one, but I am definitely not a food photographer.
TOMATO BREAD PUDDING
3 pounds Roma tomatoes, halved lenghtwise
1 teaspoon thyme
1/2 teaspoon basil
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup extra virgin olive oil, divided
1 head garlic, left whole
10 cups cubed (1 inch) country-style Italian bread (about one pound)
2 cups whole milk
1 cup heavy cream
8 large eggs
2 cups Fontina cheese (8oz), coarsely grated
1/2 cup Parmigiano-Reggiano, grated
Preheat oven to 400 degrees. Butter a 3-quart shallow baking dish. Toss tomatoes in a bowl with thyme and basil, 1 tablespoon of the oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up in a large, heavy sheet pan with sides. Cut off and discard 1/4 inch from top of garlic head to expose cloves, then place on a sheet of foil and drizzle with 1 teaspoon of the oil. Wrap garlic in foil and roast alongside tomatoes until tomatoes are browned but still juicy and garlic is soft, about 50 to 60 minutes.
While garlic and tomatoes roast, toss bread cubes in a large bowl with remaining oil until coated, then spread out on a large sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.
Remove garlic and tomatoes from the oven and cool garlic to warm. Remove peel from roasted cloves and smash cloves with the back of a fork to make a puree.
Reduce oven temperature to 350 degrees. Whisk together milk, cream, eggs, garlic puree, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Stir in cheeses.
Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm and golden brown in spots, 50 to 60 minutes.