Tomato Soup

I almost hate to call this tomato soup. It's SO much better than the stuff you get in the can!! My husband, who is not a tomato soup fan, will even eat this with a grilled cheese sandwich. My kids request it. It's sort of a cross between french onion and tomato soup, with all the best parts!

INGREDIENTS

• 2 cups thinly sliced onions
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (46 ounce) bottle V8 juice (I use low sodium)
• 2 teaspoons beef bouillon granules
• 3 tablespoons lemon juice
• 2 teaspoons dried parsley flakes
• 2 teaspoons brown sugar
• 6 slices French bread, toasted
• 2 cups shredded mozzarella cheese

DIRECTIONS

1. In a large saucepan, saute onions and garlic in olive oil until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
2. Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly.

Ultimate Orange Glazed Chicken Wings

So the Big Game day is coming up (not so much for us Cowboy fans!) and perhaps you need some tasty treats for your Super Bowl fans. This one is a crowd pleaser!

Ingredients:

• 1 cup fresh orange juice
• 2 tablespoons grated orange zest
• 6 cloves garlic, minced
• 1/4 cup soy sauce (low sodium works great)
• 1 tablespoon brown sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 4 pounds chicken wings

Directions:

1. Heat the oven to 400 degrees F.
2. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.
3. Reserve 1/4 cup of the orange mixture. Place wings in bag and toss to coat. Marinade in your refrigerator for at least 30 minutes.
4. Place wings on two large baking sheets, arranging the wings in a single layer. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

New Look!

It's a new year, my blog needed a new look! And while I can edit HTML to my liking, I don't actually write pages of code like this. So I want to give credit to The Cutest Blog On The Block for this darling layout!

I don't have any new and fantastic recipes to share...yet! It's been a slow month for me, cooking wise, but I plan to get back on track here very soon. With Valentine's Day around the corner, I need to start planning a menu worthy for my sweetheart!

Prime Rib Roast Rub

This is compliments of my mom!!

Ingredients:
1 TBS lemon pepper
1 TBS paprika
1 1/2 Tsp garlic salt
1 Tsp dried rosemary
1/2 tsp. cayenne pepper
1 roast, 6-8 lbs
2 cups boiling water
1 tsp beef bullion granules

Directions:

1. Mix all dry ingredients and rub roast. Bake until desired doneness
2. While roast is done, drain pan juices into a sauce pan. Add 2 cups boiling water and beef bullion. Serve sauce on side.

Herb Bread

Thanksgiving is coming up this week. For me, that means 3-4 loaves of home made bread so that I can make homemade stuffing!! I know it's more work, but with a bread machine to save time, I think it's really worth it. Thanksgiving should be a feast! I usually make 3 loaves of his herb bread and one or two loaves of regular bread for my stuffing. Enjoy!

Ingredients:

• 1 cup warm milk (70-80 degrees)
• 1 egg
• 2 TBS butter, softened
• 1/4 c. dried minced onion
• 2TBS sugar
• 1 1/2 tsp. salt
• 2 TBS dried parsley flakes
• 3 1/2 c. bread flour
• 2 tsp. active dry yeast

Directions:

1. In a bread machine pan, place wet ingredients in the bottom, then dry ingredients, leaving yeast for last (if you're new to bread machines, you'll need to make a well of your dry ingredients and place the yeast in the well).
2. Select basic bread setting. Choose a crust color and loaf size if available.
3. Bake according to bread machine directions - check your dough after 5 minutes of mixing; add 1-2 TBS water or flour if needed.