Home Made Tomato Soup

Tomato Soup
1 Package of sweet grape tomatoes cut in half
5-6 fresh medium sized tomatoes rough chopped
3 T of olive oil
salt and pepper
1 and 1/2  cans of chicken broth
2 T of butter
1 onion
2 garlic cloves
1tsp of chopped fresh rosemary
1 1/2 tsp of thyme
1 bay leaf
1/2 cup of 1/2 and 1/2
1/4 tsp of baking soda

cut up tomatoes and place in a roasting pan with rim. coat in olive oil salt and pepper and place in a 375 oven for about 45 min and then for 10 min keep them under the broiler...watch them so they don't burn. Pull from oven and let sit. In a heavy duty soup pot place butter and melt. Throw in your onion and garlic. cook till soft and just starting to brown add 1 and 1/2 cans of chicken broth and scrape up brown bits on bottom. add your thyme, rosemary and  and tomatoes and stir. Use and immersion blender and blend all the ingredients till smooth. Throw in your bay leaf and let simmer about 15 min. add the little bit of baking soda and stir till it stops fizzing. This is an old trick that cuts down on the acidity of the tomatoes and gives it a much smoother taste! Add in your 1/2 and 1/2 while stirring. Then do a little taste test to see if you need to add some additional salt. If you find it to your tastes..... then serve!! The green garnish you see in the pic on top of mine is a little fresh Basil. I can't resist the combination of a little basil in my tomato soup! And of course you can't forget the grilled cheese with this....that is a perfect combination!

Breakfast for dinner! Cinnamon Pecan Crescents and Ham and Swiss Breakfast Cups

Cinnamon Pecan Crescents
1 roll of refrigerated crescent rolls
butter at room temp
2 T brown sugar
1 tsp of white granulated sugar
1 tsp of  cinnamon
2 T chopped pecans

This is SO simple!
Mix brown sugar, white sugar, and cinnamon and set aside.
 Unroll each crescent roll and spread a little butter across the whole thing.
Then put about a tsp of sugar mixture on there and sprinkle a little pecans and roll em up.
Place on a cookie sheet and bake till golden brown at 350 degrees.
Simple and these are fantastic!!

BREAKFAST CUPS

6 slices of bread with crust trimmed off
butter
6 eggs
6 slices of cheese ( I like swiss)
6 deli cut thin slices of ham ( i usually get a little black forest ham from the deli)
salt and pepper
Muffin pan ( i have a stone muffin pan that this works fantastic in!)

Take your trimmed bread and flatten it the best you can. Spread a little butter all over the slice and form it very gently into the muffin cup. Do this for all 6 slices of bread and then bake theses cups in the oven at 350 till toasted lightly. pull from oven and then place in each cup a slice of cheese and slice of ham (do not try to put too much. sometimes i can only fit 1/2 piece of cheese and just a small shaving of ham). Then you are going to crack and egg into each cup very gently. sprinkle each cup with a little salt and fresh cracked pepper and place the cups into the oven @ 350 degrees and let bake about 10 min....longer if you like your eggs really set. Pull from oven when eggs are set to your desired level. use a fork to go around the edge the gently lift the cups from the muffin pans!

These are both great finger food breakfast that both of my kids LOVE!! Sorry I didn't have a picture to post for these but my kids ate them so fast I didn't even get a chance to take one!!!