Egg, Gorgonzola and Pancetta Sandwiches, Turkey, Provolone & Pesto Sub, Easy Egg Salad Pita, New Yorker Deli Sandwich

Hi everyone!

Here are the sandwiches for next week:

Egg, Gorgonzola and Pancetta Sandwiches
Amy - amylz
Recipe courtesy Giada De Laurentiis

Vegetable cooking spray
12 very thin slices pancetta
3 hard boiled eggs, peeled and coarsely chopped
4 ounces crumbled Gorgonzola
1 lemon, zested
1/4 cup mayonnaise
1/4 cup chopped fresh chives
Kosher salt and freshly ground black pepper, optional
6 (1/2-inch thick) slices whole-wheat bread

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy and brown. Drain on paper towels. In a medium bowl, combine the eggs, Gorgonzola, lemon zest, mayonnaise, and chives. Season with salt and pepper, to taste, if using. Spread the mixture evenly over 3 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top. Cut the sandwiches in half and arrange on a serving platter.

Turkey, Provolone & Pesto Sub
Amy - amylz
Makes 8 servings, one slice each

1 loaf (16-ounces) French bread, split
1/2 cup pesto
4 large leaf lettuce leaves
1 package (6-ounces) Provolone Cheese Slices
2 package (6-ounces each) Thin Sliced Oven Roasted Turkey Breast
1 large tomato, thinly sliced

Spread bottom half of bread loaf with pesto. Top with layers of lettuce, cheese, turkey and tomatoes. Cover with top half of bread loaf. Cut crosswise into eight slices to serve.

Easy Egg Salad Pita
Amy - amylz
Makes 4 sandwiches.

6 - large eggs
4 - scallions, sliced thinly
1/3 - cup salad dressing
1 - teaspoon dry mustard
1/2 - teaspoon salt
4 - lettuce leaves
1 - tomato, sliced (about 8 slices)
4 - pitas

Break the eggs into a microwave-safe pie plate. Stir with a fork just until the yokes star to run into the egg whites. Uncovered, cook in microwave on High for 2 minutes, or until the eggs begin to set. (Do not stir.) Gently push the eggs into the center with a rubber spatula. Microwave for 3 to 3 1/2 minutes more, or just until the eggs look dry and have set. Chop the eggs in the pie plate with fork. Gently stir in the scallions, mayonnaise, mustard, and salt. Slice top of pita, add the lettuce, spoon in one-fourth of egg mixture, and 2 tomato slices.

New Yorker Deli Sandwich
Amy - amylz
Makes 1 Sandwich

2 ounces Dijon mustard
2 slices Pumpernickel bread
3 ounces Sliced Pastrami
Dill pickle slices
Yellow onion slices
2 ounces sweet cole slaw

Spread Dijon mustard on both slices of pumpernickel bread. Add Pastrami. Top with dill pickle, yellow onion and cole slaw.

Amy

Oatmeal with Lemon, Irish Stirabout, Mcmuffin bake, Creme Brulee French Toast, Almond Joy Oatmeal, Chocolate Peanut Butter Oatmeal

Hi everyone!

Here are the breakfasts for this week:

Oatmeal with Lemon Zest and Prunes
Amy - amylz
the French Women Don’t Get Fat Cookbook

1 cup old fashioned oatmeal
2 ½ cups water
pinch of salt
2 tbsp honey
zest of 1 lemon
1 tsp unsalted butter
¼ cup 2% milk
½ cup pitted prunes, chopped

In a small saucepan, combine the oatmeal, water and salt and bring to a boil. Cook for 3 to 4 minutes over low heat, stirring occasionally. Add the honey, lemon zest, butter, and milk and mix gently. Cook for another minute and add the prunes, stirring to combine. Serve immediately.

Irish Stirabout (Oatmeal)
~*~Sandy~*~

Steel cut Irish oats have an unparalleled texture and flavor, but do take more time to cook. Start this luxurious version the night before for quick bowl of the best oats you ever tasted!

4 cups water
1/4 tsp salt
1 cup Irish steel cut oats
1/3 cup light corn syrup
1/4 cup Irish whiskey or brandy
1 cup raisins
8 T cream
4 T brown sugar
4 T butter
2 cups fresh berries

The night before, boil four cups of water and salt, add oatmeal, stir and turn off the heat. Cover the pot and leave overnight. In a second pan, bring corn syrup and brandy to a simmer over medium heat. Add raisins and simmer 3 to 5 minutes. Cover and set-aside until morning. The next morning, bring oats to a brisk boil and cook until they are just tender. Meanwhile, place 2 TBS of cream, 1 TBS brown sugar, 1 TBS butter, and 1 TBS drained raisins in each bowl. Add hot cooked oats and top with fresh berries. Serve, allowing each person to unveil the tasty surprise awaiting below.

Bacon, egg and cheese mcmuffin bake
Summer aka The-Skipper-Bunch

6 whole english muffins, cut apart **note
12 slices bacon, cookes and crumbled
1c Shredded favorite cheese (I use cheddar or cheddar-jack)
9-12 lrg eggs
Salt and pepper to taste

Preheat oven to 350. Spray a 9x13 pan with non stick cooking spray. Layer english muffins in dish. Top with cheese and crumbled bacon. Crack eggs over each muffin, don't let them break. Sprinkle with salt and pepper, any other seasoning you like. Bake for 20-25 min or until eggs are cooked. Sprinkle with additional cheese if desired. Can use cooked sausage or ham as well.

**I recommend lightly buttering muffins before putting in dish, depending on brand the muffins can get dry.

Creme Brulee French Toast
OP???

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf French Toast bread
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over medium heat, stirring, until smooth. Pour into a 13x9x2-inch baking dish. You can cut the crusts off the French toast bread if you want to. If I’m making it just for us, I leave them on, but for guests, I cut them off. If you make it with the crusts, they end up getting a little tougher than the rest of the bread. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half and half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to one day. Preheat oven to 350-degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Almond Joy Oatmeal
Amy - amylz
(This recipe yields 1 serving)

1 cup dry old fashioned oats
water (as directed)
1 Tablespoon shredded coconut
1 scoop (about 1/4 cup) chocolate protein powder
sugar-free coconut syrup - to taste
sugar-free chocolate syrup - to taste

In crock pot cook oats with water for about 1 hour. Stir in Chocolate protein powder, syrups, and shredded coconut. ENJOY!!

Chocolate Peanut Butter Oatmeal
Amy - amylz
(This recipe yields 2 servings)

1 packet no sugar added chocolate carnation instant breakfast
2 tablespoons creamy peanut butter
1 cup dry instant oatmeal
2 packets splenda

Cook oatmeal as directed. Stir in remaining ingredients.

Amy

Crockpot Sloppy Joes, Caramel Popcorn

Hi everyone!

Tomorrow we are having Crockpot Sloppy Joes for dinner. I love the idea of doing this in the crockpot. It will make dinner really simple. We'll have some celery and carrot sticks on the side. This week I'm also going to make some caramel popcorn.

Crockpot Sloppy Joes
TheBadWitch

3lbs. ground beef or turkey
1 lg. onion, chopped
1 med. green pepper, chopped
1 bottle of chili sauce
3 Tblsp Worcestershire sauce
3 Tblsp brown sugar
1 small can tomato paste

Brown meat with onion and pepper. Drain. Mix with other ingredients in the crockpot. Cook on low at least 4 hours for best results. Stir occasionally.

Caramel Popcorn
(Melanie via Allrecipes.com)

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn (I used 2 bags of microwave popcorn)

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Amy

Buffalo Chicken Wraps, Modified Chocolate Chip Cookies

Hi everyone!

Tomorrow we are having Buffalo Chicken Wraps for dinner. These use chicken strips so that's really easy! On the side we'll be having a nice big salad. I've also included a chocolate chip cookie recipe that I hope to make this week!

Buffalo Chicken Wraps
Amy - amylz
4 servings

8 frozen breaded chicken breast strips (3/4 lb.)
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 Tbsp. hot pepper sauce
2 cups shredded lettuce
4 spinach flour tortillas (8 inch)
1 large tomato, chopped
1 cup KRAFT 2% Milk Shredded Cheddar Cheese

BAKE chicken as directed on package. Meanwhile, mix mayo and hot pepper sauce until blended. PLACE lettuce down centers of tortillas; top with chicken, tomatoes and cheese. DRIZZLE with mayo mixture; roll up.

Modified Chocolate Chip Cookies
Lou - CallMeLou

2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) real butter, softened
1 1/2 cups packed brown sugar
1 teaspoon vanilla extract
2 extra large or jumbo eggs
2 cups chocolate chips

Preheat oven to 375 degrees. Combine flour, baking powder and salt in a small bowl. Beat butter, sugar and vanilla extract in a large mixer bowl until creamy, beating for at least 3-5 minutes. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Use a Pampered Chef medium scoop or drop by generous tablespoon onto cool, ungreased baking sheets. Bake for 10-12 minutes or until the edges start to look golden brown. Cool on baking sheets for 3-5 minutes. Remove to wire racks to cool completely.

Amy

Campbell's Honey Barbecued Ribs, Blue Cheese Fried Potatoes

Hi everyone!

Tomorrow we are having Honey Barbecued Ribs for dinner. My husband likes them best when you boil them first so I'm happy to see this recipe calls for that. On the side we'll be having Blue Cheese Fried Potatoes. Ok, we all know my men won't eat blue cheese so they won't really be blue cheese but I'll certainly be putting some on mine. We'll also be having a nice big green salad.

Campbell's Honey Barbecued Ribs
Amy - amylz
Servings: 4

4 pounds pork spareribs
1 (10.5 ounce) can Campbell's Condensed French Onion Soup
3/4 cup ketchup
1/3 cup honey
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

Cut ribs into serving pieces. Place ribs in 6-quart saucepot. Cover with water. Heat to a boil. Reduce heat to low. Cover and cook 30 minutes. Drain. Mix soup, ketchup, honey, garlic powder and black pepper in 2-quart saucepan. Heat to a boil. Reduce heat to low. Cook 5 minutes. Place ribs on lightly oiled grill rack over medium-hot coals. Grill 20 minutes or until no longer pink and glazed, turning and brushing often with soup mixture.

Blue Cheese Fried Potatoes
Amy - amylz
Servings: 4

2 tablespoons butter
2 russet potatoes, sliced into 1/4 inch slices
1 large onion, cut into 1/4-inch thick rings 1 (4 ounce) package blue cheese crumbles
3 slices bacon, cooked and crumbled
salt and ground black pepper to taste

Melt the butter in a large skillet over medium heat. Add the potatoes and onions. Cook until the onions are golden brown and the potatoes are tender, 15 to 20 minutes. Stir in the blue cheese and bacon, continue to cook until the blue cheese begins to melt. Season with salt and pepper.

Amy

Beef & Tomatoes, Asparagus Casserole

Hi everyone!

Tomorrow we are having Beef & Tomatoes for dinner. Do note that you need to let the meat marinate in the corn starch, baking powder and chicken bouillon for a few hours before you're ready to cook dinner. This reminds me of Tomato Beef that we can get at the local Chinese place. It's my mom's favorite so we'll see if this is as good. On the side we'll be having Asparagus Casserole and rice. I'm one of those people who kind of likes asparagus so I'm always trying new recipes so that I'll really like it!

Beef & Tomatoes
(mommytotwingirls-Michelle)

3/4 lb. flank steak, cut into strips, seasoned with corn starch, baking powder and chicken bouillon (I don't have measurements, so I'd start with about a tsp. of each to start). Let set for a few hours in the seasoning before cooking.
7 tomatoes, quartered
1/4 cup of ketchup
salt to taste
2 tsp. chicken bouillon
1 heaping tsp. sugar
2 eggs.

In large frying pan, flash fry beef, and remove. Scramble eggs and cook. Add tomatoes, bouillon, sugar, and ketchup. Mix well. Add cooked beef, and salt to taste. In a seperate bowl, mix some corn starch and water to make a gravy (again, no measurements, it's based on how much or how little gravy you want). Add to beef and tomatoes and cook for a few minutes. Turn off heat and let gravy thicken. Serve over white rice.

Asparagus Casserole
Rachel ~ burns_toast

2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1 pound provolone cheese, shredded
2 (10.75 ounce) cans condensed golden mushroom soup
1 (2.8 ounce) can French-fried onions

Preheat oven to 350 degrees F (175 degrees C). Place asparagus in baking dish; cover with cheese. Spread mushroom soup over cheese. Bake, covered, until hot and bubbly, about 35 minutes. Remove from oven; remove cover and sprinkle with onions. Return to oven and bake, uncovered, until onions are lightly browned, about 10 minutes.

Amy

Barbecue Meatballs, Broccoli Cauliflower Casserole

Hi everyone!

Tomorrow we are having Barbecue Meatballs for dinner. If you don't want to make your own meatballs, you can use a bag of frozen meatballs. I like to make my own meatballs because it's easy and I think they taste better. You can also make this even easier and use your favorite store bought BBQ sauce. On the side we'll be having a Broccoli Cauliflower Casserole and some pasta tossed with a little EVOO and garli.

Barbecue Meatballs
teamgulley via The Women of Zion Centennial Cookbook

2 lbs. lean hamburger
½ c. milk
¼ c. water
2 tsp. salt
½ c. crushed soda crackers
onion to taste
1 c. brown sugar
2 T minced onion
½ c. ketchup
2 tsp. prepared mustard

Mix hamburger, milk, water, salt, crackers and onion. Shape into meatballs. Place in ungreased 9x13 pan. Set aside. Combine brown sugar, minced onion, ketchup and mustard. Pour over meatballs. Bake in a 350 degree oven for 45-60 minutes. You might like to cover them the first half hour.

Broccoli Cauliflower Casserole
Amy - amylz
Makes 10 servings.

1/2 cup fine dry bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons McCormick® Italian Seasoning, divided
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon McCormick Garlic Salt
1/4 teaspoon McCormick Black Pepper, Coarse Ground
1 1/4 cups milk
4 ounces (1/2 package) cream cheese, cut-up

1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli florets or cauliflower into bite-size pieces.

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

3. Bake 40 minutes or until heated through and top is lightly browned.

Amy

Italian Salami Sub Sandwich, Lunchtime Turkey-Cheese Bagel Sandwich, Toasted Chipotle & Cheese Sandwiches

Hi everyone!

Here are the sandwiches for this week. If you have never worked with Chipotle in Adobo, you can find it in the Mexican food aisle at any supermarket. It comes in a can. If you end up with leftovers, I like to freeze them:

Italian Salami Sub Sandwich
Amy - amylz
Makes 4 sandwiches

4 sandwich roll, partially split
4 Tablespoon mayonnaise
1 teaspoon Italian seasoning
12 slices hard Salami
4 ounces sliced ham or turkey
4 slices provolone cheese
1 onion, thinly sliced
1 red or green bell pepper strips, thinly sliced
1 tomato, thinly sliced
lettuce

Spread cut surfaces of sandwich roll with mayo and sprinkle with Italian seasoning. Lay roll with 3 slices salami, 1 ounce ham, 1 slice cheese, onion, bell pepper, tomato and lettuce.

Lunchtime Turkey-Cheese Bagel Sandwich
Amy - amylz
Makes 4 sandwiches

1/4 cup Light Butter with Canola Oil
4 herb or onion bagels, split in half
4 lettuce leaves
8 slices (1-ounce each) deli turkey breast
4 green bell pepper rings
3 ounces Chedarella Cheese, cut into 4 (1/4-inch) slices
4 tomato slices
1/2 cup alfalfa sprouts

Spread bottom half of each bagel with 1 tablespoon Light Butter with Canola Oil. To make each sandwich, layer bottom half of bagel with 1 lettuce leaf, 2 slices turkey, 1 green pepper ring, 1 slice cheese, 1 slice tomato and 2 tablespoons alfalfa sprouts. Cover with top half of bagel.

Toasted Chipotle & Cheese Sandwiches
Amy - amylz
Makes 4 sandwiches

6 - Tablespoons fat free mayonnaise
1 - teaspoon finely chopped Chipotle chiles in adobo sauce*
1/2 - teaspoon lime juice
8 - slices whole wheat bread, toasted
4 - lettuce leaves
8 - tomato slices
4 - (1-ounce) slices Low Fat Deli American Cheese
4 - green bell pepper rings
8 - red onion rings

Combine mayonnaise, chiles and lime juice in small bowl with wire whisk. To assemble sandwiches, spread about 2 teaspoons mayonnaise mixture onto each toast slice. For each sandwich, layer 1 slice toast, spread-side up with 1 lettuce leaf, 2 slices tomato, 1 slice cheese, 1 bell pepper ring, 2 red onion rings and 1 slice toast, spread-side down. Cut each sandwich into quarters. Serve immediately.

Amy

Oatmeal with Apricots and Cranberries, Fresh Strawberry Muffins, Baked Oatmeal 2.5, Easy Egg & Cheese Sandwich, Crispy Waffles, Pumpkin Waffles

Hi everyone!

Here are the breakfasts for the next week. For those of you who haven't tried Steel Cut Oats, definitely do! I can always find them in the bulk section of the supermarket (like at QFC or Fred Meyer) and you can find it in boxes at some other stores (like Walmart) where the oatmeal is sold. Also, when it comes to waffles, remember, you can make a ton of these and freeze them. They reheat easily in the toaster or microwave for quick breakfasts and my kids like them in their school lunches as well:

Overnight Oatmeal with Apricots and Cranberries~*~Sandy~*~
From EatingWell Magazine Winter 2004

Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.

Makes 8 servings, 1 cup each

ACTIVE TIME: 5 minutes
TOTAL TIME: 7 to 8 hours (slow-cooker time), 1 hour 35 minutes (stovetop time)
EASE OF PREPARATION: Easy

8 cups water
2 cups steel-cut oats (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.

Stovetop Variation
Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

NUTRITION INFORMATION: Per serving: 193 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 35 g carbohydrate; 6 g protein; 9 g fiber; 78 mg sodium.

Nutrition bonus: Fiber (36% daily value).
2 Carbohydrate Servings

TIP: Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.

Fresh Strawberry Muffins
OP?? (from Cooking Light)

2 1/2 cup flour
2/3 cup sugar
1 tsp. baking soda
3/4 tsp cinnamon
1/2 tsp salt
1 1/2 cup sliced fresh strawberries
1 cup low fat buttermilk (FF plain yogurt)
1/3 cup margarine, melted
1 1/4 tsp vanilla
1 egg, lightly beaten
2 egg whites, lightly beaten
Vegetable cooking spray
1 1/2 Tbs. sugar

Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh sliced strawberries, stir well, and make a well in the center of mixture. Combine buttermilk and next 4 ingredients. Add to flour mixture, stirring until well moistened. Divide batter evenly among 18 muffin cups sprayed with cooking spray; sprinkle 1 1/2Tbs. sugar evenly over muffins (1/4 tsp per muffin). Bake at 350 for 25 - 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, let cool on wire rack.

Baked Oatmeal 2.5
Gabrielle, modified from Caneel~Preg-to-momreporter

The applesauce and eggs give this a spongy, cake-like texture. This refrigerates well and reheats in the microwave.
2 cup old-fashioned oats
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 cup packed brown sugar
3/4 cup milk
1/4 cup vegetable oil (canola is good)
4 eggs, beaten
1/4 cup applesauce
1/2 cup raisins, dried blueberries, or diced peaches

Preheat oven to 350 degrees. Mix dry ingredients first, then add wet, then mix-ins. Stir together and press into 8-inch square pan (ungreased). Bake for 35 minutes or until edges start to brown. Serve with applesauce, fresh fruit, and/or whipped cream.
Multi grain cereal, topped with raisins, a sliced banana, and low fat milk.

Easy Egg & Cheese Sandwich
Amy - amylz
Makes 4 sandwiches

4 English muffins, split
4 teaspoons prepared mustard
2 hard-cooked Eggs, sliced*
4 slices (3/4-ounce) Deli American Cheese
8 slices (1-ounce) deli ham

Preheat broiler. Place muffin halves onto ungreased baking sheet. Broil for 3 to 5 inches from heat until light golden brown (1 to 2 minutes). Spread each muffin half with 1/2 teaspoon mustard. Remove 4 muffin halves from baking sheet. Top remaining muffin half with 1 slice ham, 3 slices egg, 1 slice cheese and 1 slice ham. Broil muffin halves 3 to 5 inches from heat until cheese just begins to melt (1 to 2 minutes). Top with remaining muffin halves.

Crispy Waffles
Ashley~2julyboys4me via Southern Living Cookbook

1 envelope (2 1/4 tsp) active dry yeast
1/2 c warm water
2 cups warm milk
1/2 c butter or margarine, melted
1 tsp sugar
1 tsp salt
2 cups all purpose flour
2 large eggs
1/4 tsp backing soda

Combine the yeast and 1/2 c water in a measuring cup; let stand 5 minutes. Combine yeast mixture, milk, butter, sugar, and salt in a large bowl. Add flour, stirring until smooth. Cover and chill at least 8 hours. Whisk eggs and baking soda into batter. Cook in a preheated, oiled waffle iron until crisp. Yield; 16 (4-inch) waffles.

Pumpkin Waffles
(CalTrentMom~Barbara ~ from somewhere on the internet)

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
4 tablespoons butter, melted
1/2 cup canned pumpkin

1. Set up the waffle iron on a countertop or table within easy reach of the cook. Plug in the iron to preheat it. (Remind your child never to touch the surface of the iron; she should touch only the handle and always cook with adult supervision.)
2. In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined.
3. Coat the preheated waffle iron with cooking spray. Pour the waffle batter onto the center of each section of the iron. (You will need 1/4 to 3/4 cup of batter for each waffle.)
4. Cook the waffles for about 4 to 5 minutes or until they are crispy and light brown. (Read the manufacturer's directions for details about how long you should cook the waffles in your particular waffle iron.) Serve immediately with maple syrup and butter. Serves 4.

Amy

Balsamic Mushroom Chicken, Buttered Fingerling Potatoes

Hi everyone!

Tomorrow we are having Balsamic Mushroom Chicken. If you want the chicken to be crispy, use panko breadcrumbs instead of the flour. On the side we'll be having Buttered Fingerling Potatoes. You can use any potatoes for this but I encourage you to try the fingerling potatoes. Usually you can find them in a 1 or 2 pound bag at the super market.

Balsamic Mushroom Chicken
Amy - amylz
Makes 4 servings.

1/4 cup flour
2 tablespoons McCormick Garlic Herb Seasoning Blend, divided
1/2 teaspoon salt
1 pound thinly sliced boneless skinless chicken breasts
3 tablespoons oil, divided
8 ounces sliced mushrooms (3 cups)
1 cup coarsely chopped red onions
1 cup chicken broth
2 tablespoons balsamic vinegar

1. Mix flour, 1 tablespoon of the Seasoning Blend and salt on plate. Moisten chicken lightly with water. Coat with flour mixture.
2. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add chicken in small batches; cook 2 to 3 minutes per side or until cooked through. Add remaining oil, as needed. Remove chicken from skillet; keep warm.
3. Add mushrooms, onions and remaining Seasoning Blend to skillet; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Stir in chicken broth and vinegar. Bring to boil. Reduce heat to low; simmer about 3 minutes or until liquid is reduced by half. Serve over chicken.

Buttered Fingerling Potatoes
Amy - amylz
Dave Lieberman 2 servings

1 pound fingerling potatoes
1/2 stick butter
Kosher salt and freshly ground black pepper
Finely chopped fresh parsley leaves, for garnish

Place potatoes in a saucepan. Cover with water and bring to a boil. Cook until fork tender. Drain and return potatoes to pot. Stir in butter, season with salt and pepper, and sprinkle with chopped parsley. Serve warm.

Amy

Alice Jo's Spaghetti Sauce

Hi everyone!

Tomorrow we are having Spaghetti for dinner. I'm going to try Alice Jo's Spaghetti Sauce tonight. We'll serve this along with pasta and garlic bread.

Alice Jo's Spaghetti Sauce
Amy - amylz
6 to 8 servings

1 1/2 pounds ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped
2 (6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) can stewed tomatoes
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce
2 tablespoons sugar
1 teaspoon salt
1 cup water

Brown the beef in a large, heavy bottomed pot, then drain off the fat. Add the onion, green pepper, and garlic and saute until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce, stewed tomatoes, seasonings, and water. Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated. Serve with spaghetti or your favorite pasta.

Amy

Chicken with Balsamic Vinegar and Garlic, Bacon Fried Green Beans

Hi everyone!

Tomorrow we'll be having Chicken with Balsamic Vinegar and Garlic. On the side we're having Bacon Fried Green Beans.

Chicken with Balsamic Vinegar and Garlic
Tara

4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes). Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Bacon Fried Green Beans
Amy - amylz
Recipe courtesy Rachael Ray, 2008

A drizzle extra-virgin olive oil
6 slices bacon, chopped
1 teaspoon coarse black pepper
1 pound green beans, trimmed
1/4 cup cider or red wine vinegar
2 teaspoons sugar

In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes. Add beans to bacon and cook about 3 to 5, tossing. Season with vinegar and sugar prior to serving.

Amy

Ciabatta Steak Sandwich, Broccoli with Red Pepper Flakes and Toasted Garlic

Hi everyone!

Tomorrow we are having Ciabatta Steak Sandwiched for dinner. I think you could use any steak you like for this but you want it to be nice and thin. On the side we'll be having Broccoli with Red Pepper Flakes and Toasted Garlic.

Ciabatta Steak Sandwich
Amy - amylz
Recipe courtesy Sandra Lee

1 (2 pound) London broil
1 tablespoon olive oil
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning)
2 tablespoons pesto
1/4 cup mayonnaise
4 ciabatta rolls, sliced in 1/2 lengthwise
3 plum tomatoes, sliced

Preheat grill to medium heat. Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias. In a small bowl, combine pesto and mayonnaise. Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.

Broccoli with Red Pepper Flakes and Toasted Garlic
Katie (Katiedid) from Cooking Light

2 teaspoons Olive Oil
6 cups broccoli florets (about 1 head)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
1/4 cup water

Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

Amy

Chicken Pasta Primavera

Hi everyone!

Tomorrow we are having Chicken Pasta Primavera for dinner. You could easily sub and blend of veggies you like in this or even use fresh veggies from your garden. Just saute them up and they'll work great. On the side we'll be having rolls.

Chicken Pasta Primavera
Katie (Katiedid)

2 c uncooked spiral pasta
1 lb boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
2 T butter
1 pkg (16 oz) frozen broccoli, cauliflower and carrots, thawed
3/4 to 1 c whipping cream
3/4 c grated parmesan cheese
1 tsp salt
1/4 tsp pepper

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté chicken and garlic in butter until chicken is no longer pink. Add the vegetables and cream; cook until vegetables are tender. Drain pasta. Add the pasta, parmesan cheese, salt and pepper to the skillet; cook and stir until heated through.

Amy

Crunchy Turkey Pita Sandwich, All-American Deli Club Sandwich, Debi's Favorite Chicken Salad Sandwich, California Turkey Panini Sandwich

Hi everyone!

Here are the sandwiches for the next week. Even though school is back in session, we're keeping the sandwich thing going. My kids love it! Sometimes I put all the seperate parts of the sandwich in a container and then they put them all together at school. They like that!

Crunchy Turkey Pita Sandwich
Amy - amylz
Makes 4 sandwiches

1/2 pound (3/4-inch thick) slice deli turkey breast, cubed
1/4 pound (1/2-inch thick) slice Cheddar Cheese, cubed
1/2 cup sliced cucumber, cut in half
1/2 cup sliced celery
1/3 cup sliced radishes
1/3 cup mayonnaise
1 teaspoon dried dill weed
1/8 teaspoon pepper
4 pita breads (6-inch), cut in half
Leaf lettuce
8 tomato slices

In a medium bowl add turkey, cheese, cucumber, celery, radishes, mayonnaise, dill, and pepper. Cover and refrigerate 1 hour to blend flavors. To make each pita sandwich, fill pita bread half with lettuce, 1 slice tomato and about 1/2 cup turkey mixture.

All-American Deli Club Sandwich
Amy - amylz
Makes 4 sandwiches

1/3 cup mayonnaise
12 slices bread, toasted
8 leaf lettuce leaves
8 slices (3/4-ounce) Deli American Cheese
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced deli turkey breast

Spread about 1 teaspoon mayonnaise on 1 side of each toast slice. To make each sandwich, layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 1/4 ham, 1 slice tomato, 1 slice toast, mayonnaise-side down. Spread toast with 1 teaspoon mayonnaise. Continue to assemble with 1 lettuce leaf, 1 slice cheese, 1/4 turkey, 1 slice tomato, and 1 slice toast, mayonnaise-side down. Secure with toothpicks and cut in half.

Debi's Favorite Chicken Salad Sandwich
Amy - amylz
Makes 4 servings

2 cup shredded cooked chicken
1 cup sliced celery
2 Tablespoons Mayonnaise
2 Tablespoons Sour Cream
4 sandwich rolls, your choice

In a small bowl, mix chicken, celery, mayo and sour cream. Spoon chicken salad on a sandwich rolls.

California Turkey Panini Sandwich
Amy - amylz
Makes 4 servings

Non-stick cooking spray
8 slices (1/2-inch thick) sourdough bread
4 Tablespoons olive oil
8 Tablespoons mayonnaise
12 ounces roasted turkey breast, sliced thin
8 Tablespoons coarsely chopped jarred roasted red pepper, drained
4 to 8 Slices Monterey Jack cheese
12 to 20 leaves tender arugula (may substitute tender spinach leaves)

Spray a panini maker with non-stick cooking spray. Preheat according to the manufacturer's directions. (See NOTE below) Lightly brush one side of each bread slice with olive oil. Lay the bread, oiled side down, on a sheet of waxed paper. Spread the top of each slice with 1 tablespoon of mayonnaise. Layer turkey on one slice and top with roasted pepper, cheese and arugula. Top with remaining bread, oiled side up. Place sandwich in hot panini maker and cook until the bread is golden and the cheese is melted, for 3 to 5 minutes. Slice on the diagonal.

NOTE: Substitute the following procedure to replace the panini maker. Preheat a grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwich to pan; top with another heavy skillet. Cook for 3-5 minutes on each side or until golden brown.

Amy

Bacon and Cheese Quiche, Baked Oatmeal 2, Broccoli Omelet,Apple Muffin Sandwich, Panwiches

Hi everyone!

Here are the breakfasts for the next week. We'll also be doing yogurt and granola parfaits one day. It's just yogurt and granola and maybe some diced fruit layeres in a dish:

Bacon and Cheese Quiche
Amy - amylz

1 9-inch pie crust, unbaked
1 Tablespoon butter
12 bacon slices, crumbled
1 bag Italian blend shredded cheese (or mozzarella cheese)
4 eggs
2 cup heavy cream
¾ teaspoon salt

1. Preheat oven to 425 degrees F. Spread crust into pie plate or quiche plate.
2. Spread crust with butter. Sprinkle bacon and cheese on crust.
3. Beat eggs with rest of ingredients. Pour into crust.
4. Bake 15 minutes. Turn down to 325 degrees and bake 40 more min. Let stand 10 minutes.

Baked Oatmeal 2
Caneel~Preg-to-momreporter

2 cup old-fashioned oats
1/4 cup vegetable oil (canola is good)
1/4 tsp salt
1 tsp cinnamon
3/4 cup milk
1 tsp baking powder
2 eggs
1/2 cup packed brown s ugar

Preheat to 350 degrees. Mix above together and press into 8-inch square pan (ungreased). Bake at 350 degrees for 30 minutes or until done, starting to brown and cooked through. (Optional: Serve with warm milk. Stewed or baked apples poured over it is very good, too, as are apples or dried blueberries baked into the cake.)

Gabrielle's notes: Mix together the dry ingredients first. Beat the eggs before mixing. Use 4 eggs instead of 2, and add 1/2 cup applesauce and 1/2 cup raisins. I use only about 1/4 cup brown sugar instead of 1/2 cup, because we don't like it so sweet. Serve with some combination of applesauce, frozen blueberries, and whipped cream on top.

Broccoli Omelet
Amy - amylz

1 pouch-type broccoli in cheese sauce
6 eggs
2 tablespoons water

Boil the broccoli and the cheese sauce. While boiling it, beat the eggs with 2 tbsp of water. Once the broccoli is cooked, set it aside. In a frying pan, partly cook the eggs and pour in the broccoli with the cheese sauce. Cook till it's firm and ready to eat.

Apple Muffin Sandwich
Amy - amylz
Makes 4 sandwiches

4 - English muffins, sliced in half, toasted
8 - teaspoons Butter, softened
8 - teaspoons apricot preserves or orange marmalade
8 - slices (1/2-ounce) Canadian bacon or ham
4 - slices American Cheese Food Singles
1 - small apple, cored, cut into 4 (1/4-inch) rings

To make each sandwich, you want to spread each muffin half with 2 teaspoons butter and 2 teaspoons preserves. Top bottom half with 2 slices Canadian bacon, 1 slice cheese and 1 apple ring. Place remaining muffin half on top.

Panwiches (Pancake Sandwiches)
Amy - amylz
Betty Crocker Makes: 4 sandwiches

2 cups pancake mix
1 1/3 cups cold water
6 slices Canadian bacon
2 eggs
2 teaspoons water
1 teaspoon butter or margarine
1/4 cup shredded reduced-fat Cheddar cheese

1. Heat oven to 200°F. Line cookie sheet with paper towels. Make pancakes as directed on box, using 2 cups pancake mix and 1 1/3 cups water. Place cooked pancakes on cookie sheet; keep warm in oven.
2. Heat bacon as directed on package. Meanwhile, in small bowl, beat eggs and water with fork or wire whisk.
3. In 8-inch nonstick skillet, heat butter over medium heat. Pour egg mixture into skillet; cook until top is almost set. Gently lift edges to allow uncooked egg to flow underneath; continue to cook until set. Top with cheese. Remove from heat. Cut into 4 wedges.
4. To assemble each panwich, top 1 pancake with egg wedge, bacon slice and another pancake.

Amy

Barbecue Beef and Potato Turnovers

Hi everyone!

Tomorrow we are having Barbecue Beef and Potato Turnovers. The only change I plan to make is to leave out the cheese. I think you could do this with any ground meat you have on hand. On the side we'll be having green beans.

Barbecue Beef and Potato Turnovers
Amy - amylz
Pillsbury Makes: 4 turnovers

1/2 lb lean (at least 80%) ground beef
1/3 cup barbecue sauce
1/2 cup frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1/4 cup shredded Cheddar cheese (1 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1. Heat oven to 375°F. In medium skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain. Stir in barbecue sauce, potatoes and cheese.
2. Separate dough into 4 rectangles on ungreased large cookie sheet. Press perforations to seal. Spoon 1/4 of beef mixture onto 1 side of each rectangle. Fold dough over filling; press edges to seal.
3. Bake 13 to 19 minutes or until turnovers are golden brown.

Amy

Crockpot Brown Sugar Chicken, Crisp Apple and Sausage Salad

Hi everyone!

Tomorrow we are having Crockpot Brown Sugar Chicken. This is from the crockpot365 blog and she is gluten free so if you're ever looking for GF recipes, it's a great site to check out (besides the fact that everything is done in the crockpot). On the side we'll have white rice and then this Crisp Apple and Sausage Salad.

Crockpot Brown Sugar Chicken
(4kowboys via crockpot365.blogspot)

--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper

Use a 5-6 quart crockpot for this recipe. Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble! Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be. Serve over a bowl of white rice with a ladle full of the broth.

Crisp Apple and Sausage Salad
Amy – amylz
Yields: 6 servings

2 teaspoons extra-virgin olive oil
1 (12 ounce) package chicken apple sausage, sliced in 1/2 inch rounds
1 small Granny Smith apple, cored and sliced
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/3 cup fresh lemon juice
kosher salt and ground black pepper to taste
8 cups mixed field greens, washed and dried
1 cup baby arugula leaves, washed and dried
1 small red onion, thinly sliced
1/2 cup toasted pecans
1/2 cup crumbled blue cheese

1. Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.
2. Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.
3. To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.
4. Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.

Amy

All-Star Meatballs, Brownie Goody Bars

Hi everyone!

Tomorrow we are having All Star Meatballs for dinner. These are just basic meatballs so of course I'm going to serve these along with spaghetti and sauce. We'll also have a big green salad. Then sometime this week I'm hoping to make Brownie Goody Bars.

All-Star Meatballs
Amy – amylz
Makes 24 (2 meatball) servings.

2 pounds lean ground beef
1 tablespoon Season-All® Seasoned Salt
1 tablespoon Minced Onions
1 tablespoon Parsley Flakes
1 tablespoon Worcestershire sauce
1 egg

1. Preheat oven to 375°F. Mix all ingredients until well blended. Shape into 1-inch meatballs. Place on large shallow baking pan.
2. Bake 10 to 15 minutes or until cooked through.

3. Place meatballs in serving bowl and serve with toothpicks and Creamy Horseradish Mustard Sauce or Sweet BBQ Chili Sauce.

Variation: Pour Sweet & Sour Glaze over meatballs; toss to coat. If desired, transfer to slow cooker and keep warm on LOW.

Brownie Goody Bars
Amy - amylz
from Betty Crocker Makes:20 bars

1 package (1 pound 3.8 ounces) Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 tub Betty Crocker® Rich & Creamy or Whipped vanilla ready-to-spread frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 ounces) semisweet chocolate chips (2 cups)

1. Heat oven to 350F. Grease bottom only of rectangular pan, 13x9x2 inches, or spray with cooking spray.
2. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. Frost with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4. Measure cereal into large bowl; set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For 20 bars, cut into 5 rows by 4 rows. Store tightly covered.
High Altitude (3500-6500 ft) Stir 3 tablespoons Gold Medal® all-purpose flour into dry brownie mix. Increase water to 1/3 cup; decrease oil to 1/4 cup.

Amy

Balsamic Peppercorn Steak, Broccoli and Mozzarella Salad

Hi everyone!

Tomorrow we are having Balsamic Peppercorn Steak for dinner. On the side we're having Broccoli and Mozzarella Salad and Baked Potatoes.

Balsamic Peppercorn Steak
Amy - amylz
Makes 8 servings.

1 package McCormick® Grill Mates® Peppercorn & Garlic Marinade
1/4 cup water
1/4 cup vegetable or olive oil
2 tablespoons balsamic vinegar
1 teaspoon McCormick® Thyme Leaves
2 pounds New York strip, rib-eye or sirloin steaks (about 1-inch thick)

1. Mix Marinade Mix, water, oil, vinegar and thyme in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove steaks from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.

Broccoli and Mozzarella Salad
Amy - amylz
Sandra Lee 4 servings

4 cups frozen broccoli florets, thawed
12 cherry tomatoes, cut in 1/2
1/4 cup sliced red onion
1/2 cup fresh pearl-size mozzarella
1/2 cup red wine vinaigrette
Freshly ground pepper

In a large bowl, toss together all ingredients, except black pepper. Divide among 4 chilled salad plates. Serve with fresh ground pepper.

Amy

Cooper's Famous BBQ Chicken, Cheesy Tomato Risotto

Hi everyone!

Tomorrow we are having Cooper's Famous BBQ Chicken. This calls for bone in chicken so if you want to use boneless, be sure to adjust your cooking time. On the side we'll be having Cheesy Tomato Risotto and green beans.

Cooper's Famous BBQ Chicken
Amy – amylz
Kraft 5 servings

1/2 cup KRAFT Zesty Italian Dressing
1 broiler-fryer chicken (3 lb.), cut up
1/2 cup KRAFT Hickory Smoke Barbecue Sauce
1 chipotle pepper in adobo sauce, chopped

POUR dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard bag and marinade. PREHEAT grill to medium heat. Mix barbecue sauce and chopped pepper; set aside. GRILL chicken 40 min. or until cooked through (165°F), turning occasionally and brushing with the barbecue sauce mixture during the last 15 min. of the grilling time.

Cheesy Tomato Risotto
Ashley~mama2adamn04
Taste.com.au

25g unsalted butter (1 oz or 2 T)
1 small onion, chopped
1 carrot, cut into 1cm cubes
1 zucchini, cut into 1cm cubes
180g arborio rice (6 1/2 oz or approx 1 cup)
450ml chicken stock (approx 2 cups)
400g canned chopped tomatoes (approx 15 oz can)
50g grated cheddar, plus extra to serve (approx 2 oz)
50g grated parmesan, plus extra to serve (approx 2 oz)

Melt butter in a saucepan over low heat. Add onion, carrot and zucchini and cook, stirring, for 8 minutes or until softened. Add rice and stir to coat grains, then add stock and tomatoes. Bring to boil, then return heat to low. Cover and cook for 15 minutes until nearly all liquid is absorbed. Stir in cheese and stand for 5 minutes. Serve in bowls, topped with extra cheese

Sandy’s notes: Skip the cheese. At the end of cooking time, stir in 2-4 tablespoons heavy cream. Sprinkle with freshly grated parmesan cheese before serving.

Amy

Hot Chicken Salad Sandwich, All-American Grilled Sandwich, Rosemary Chicken Focaccia Sandwich

Hi everyone!

Here are the sandwiches for the week:

Hot Chicken Salad Sandwich
Amy – amylz
Makes 4 servings

1 cup chopped cooked chicken
1/4 pound pasteurized prepared cheese, cut up
1/2 cup celery, sliced
1/4 cup salad dressing
6 hamburger buns, split

Preheat oven to 350-degrees F. In a mixing bowl, add the chicken, prepared cheese product, celery and salad dressing. Stuff buns with chicken mixture. Wrap in aluminum foil. Bake for 15 minutes. Remove and serve.

All-American Grilled Sandwich
Amy - amylz
Makes 4 servings

8 slices hearty white bread
4 Tablespoons butter, softened
8 slices American cheese
16 slices crisp, cooked bacon
8 slices Colby cheese

On one side of each piece of bread, evenly spread butter. On unbuttered side, place American cheese slices and bacon equally over 4 slices of bread. Lay Colby cheese slices over the bacon, and top with the remaining slices of bread, butter-side out. Preheat a large skillet or griddle over medium heat. Cook sandwiches for 2 to 3 minutes per side, or until golden and the cheeses are melted. Serve immediately.

Rosemary Chicken Focaccia Sandwich
Amy - amylz
Makes 4 servings

4 - Boneless Skinless Thin Sliced Breast Fillets
ground black pepper to taste
1 - Tablespoon olive oil
1 - teaspoon minced garlic
2 - Tablespoons mayonnaise
2 - teaspoons prepared Dijon-style mustard
1 - teaspoon chopped fresh rosemary
8 - slices garlic and rosemary focaccia bread

On one side of each chicken cutlet, sprinkle pepper.
Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saut� chicken until cooked through and juices run clear, about 12 to 15 minutes. In a small bowl, you want to combine the mayonnaise, mustard and rosemary.
Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Amy

Mini Ham 'N' Cheese Frittatas, Amish Brkfast Pizza, Oatmeal, Granola Bars, Ham ‘N Apple Bagels, Apple French Toast

Hi everyone!

Here are the breakfast recipes for this week:

Mini Ham 'N' Cheese Frittatas
Katie (Katiedid) from Taste of Home

1/4 pound cubed fully cooked lean ham
1 cup (4 ounces) shredded fat-free cheddar cheese
6 eggs
4 egg whites
3 tablespoons minced chives
2 tablespoons fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper

Divide ham evenly among eight muffin cups coated with cooking spray; top with cheese. In a large bowl, beat eggs and whites. Beat in the chives, milk, salt and pepper. Pour over cheese, filling each muffin cup three-fourths full. Bake at 375° for 22-25 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm. Yield: 8 frittatas.

Katie's Notes: I made 1 1/2 recipes using 10 eggs and 5 egg whites. I used sliced ham, full-fat cheese (sharp cheddar, cheddar jack and a 4 cheese blend), and chives and green onions. I also added a dash of garlic powder. These turned out a bit salty so next time I will reduce the salt significantly or just omit it and maybe add another seasoning instead. I ended up with 12 muffins and extra that I baked in my Pampered Chef small oval baker.

Amish Breakfast Pizza
Amy – amylz

1 pound sausage
1 cup shredded potatoes-fresh or frozen
1 cup shredded cheddar cheese
5 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tube refrigerated biscuits-unbaked

Preheat oven to 375 degrees F. Grease a 10 x 15 jelly roll pan. Cook meat until browned; drain. Take your favorite biscuit recipe, or use refrigerated store-bought biscuits, and put in bottom of jelly-roll pan. Spoon meat over biscuits, then spread potatoes and cheese over meat. Mix together eggs, milk, salt and pepper. Pour over all. Bake at 375 for 25-30 minutes.

Homemade Oatmeal
Amy – amylz

1 cup oats
1 cup water
1 cup milk
1-2 banana cut in chunks

Add ingredients to saucepan. Stir and cook on medium several minutes until boiling. Stir and cook until thickens. Serve with fresh fruit or frozen berries.

Granola Bars
Stefanie

1/2 cup margarine, softened
1 cup brown sugar, packed
1/4 cup sugar
2 tablespoons honey
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 tablespoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup quick-cooking oats, uncooked
1 1/4 cups puffed rice cereal
1 cup chopped pecans
1 cup raisins
1 cup chocolate chips

Cream margarine, sugars, honey, vanilla and egg, mixing well. Combine all dry ingredients and add to creamed mixture. Press into a greased 13"x9"x2" baking pan and bake at 350 degrees for 22 to 28 minutes. Let cool; cut into bars.

Ham ‘N Apple Bagels
Amy – amylz
Makes 6 servings

1/4 - cup butter
1/4 - cup firmly packed brown sugar
1/2 - teaspoon ground cinnamon
1 - Tablespoon water
3 - cinnamon raisin bagels, split
1 - large tart cooking apple, cored, cut into 6 rings
6 - ounces thinly sliced cooked ham
6 - slices (1-ounce each) Deli American Cheese

In a 10-inch skillet, melt butter. Stir in brown sugar, cinnamon and water. Cook over medium heat for 2 to 3 minutes, stirring constantly, until mixture just comes to a boil. Boil, stirring constantly, 1 minute and remove from heat.
Dip cut-side of bagel halves in brown sugar mixture. Place cut-side up onto ungreased baking sheet and set aside. Add apple rings to remaining brown sugar mixture. Cook over medium heat for 2 to 3 minutes, turning once, until apple rings are tender. Preheat broiler. Broil bagel halves 5 to 7 inches from heat until lightly toasted for 1 to 2 minutes. Top each bagel half with 1 apple ring and 1/6 sliced ham; return to broiler. Continue broiling for 1 to 2 minutes or until heated through. Top each with 1 slice cheese; return to broiler. Continue broiling until cheese is melted for 1 to 2 minutes. Serve with a smile.

Apple French Toast
Cindy (mommy_of_love1) via Homecooking.com

1 cups brown sugar
1/2 cup butter
2 tablespoons corn syrup
3 apples peeled and sliced
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 loaf french bread sliced thick

Cook the sugar, butter and syrup until sugar is dissolved. Pour into a 9 x 13-inch baking dish. Spread apple slices over the syrup. Place the sliced French bread on top of the apple slices. Whisk together the remaining ingredients and pour over the bread. Cover and refrigerate overnight. Bake uncovered for about 40 minutes at 350 degrees.

Amy

Baked Potato Soup, Bread Machine Whole Wheat Rolls

Hi everyone!

Tomorrow we are having Baked Potato Soup for dinner. You use already cooked baked potatoes to make this soup so it's super quick. I'm also making Whole Wheat Rolls. The recipe is meant for a bread machine but I don't have one. So, I'll just knead the dough in my KitchenAid and let it rise once and then start following the directions where it says to take it out of the machine.

Baked Potato Soup
mommy92005 (via pampered chef cook book)

4 med. Baked potatoes
2 slices bacon
½ cup celery
1 can chicken broth
1 ½ cups milk
1 garlic clove
½ tsp salt
¼ tsp pepper
1 cup light sour cream
½ cup cheddar

Remove skins from potatoes (baked) and mash them. Cook bacon over medium heat until crisp. Remove bacon to paper towel, crumble and set aside. Keep the drippings in the pan (1/2 tbsp). Chop celery in the food processor. Add chicken broth, milk, potatoes, celery, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat and simmer 10 min. Stir in sour cream and reserved bacon. Add cheddar to top. Serve

Bread Machine Whole Wheat Rolls
(Astrid, from somewhere on the Net)

1 cup water
2 tablespoons butter or margarine, softened
1 egg
2 cups Gold Medal® Better for Bread™ flour
1 1/4 cups Gold Medal® whole wheat flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine yeast
Additional butter or margarine, melted, if desired

1. Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer.

2. Select Dough/Manual cycle. Do not use Delay cycle.

3. Remove dough from pan, using lightly floured hands; place on lightly floured surface. Cover dough and let rest 10 minutes.

4. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double in size. Dough is ready if indentation remains when touched.

5. Heat oven to 375°F. Uncover rolls. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on cooling rack.

Amy

Beef Pot Roast, Glazed Peanut Butter Bars

Hi everyone!

Tomorrow we are having our first roast of the season. I can hardly believe fall is just about here and it is the first day of school so it just seemed appropriate. My oldest is starting 4th grade and my baby is starting Kindergarten. I need an easy dinner because I'll likely be a little weepy. This is done in the crockpot and it has everything you need in it to make a complete meal. I'm also going to make Glazed Peanut Butter Bars this week for an after school snack.

Beef Pot Roast
Amy - amylz
Recipe courtesy Sandra Lee

1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes. Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables. In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

Glazed Peanut Butter Bars
Katie (KatieDid)

3/4 c butter, softened
3/4 c creamy peanut butter
3/4 c sugar
3/4 c packed brown sugar
2 tsp water
2 eggs
1 1/2 tsp vanilla extract
1 1/2 c all-purpose flour
1 1/2 c quick-cooking oats (1 c quick-cooking, 1/2 c old-fashioned)
3/4 tsp baking soda
1/2 tsp salt
Glaze:
1 1/4 c milk chocolate chips
1/2 c butterscotch chips
1/2 c creamy peanut butter

In a large mixing bowl, cream the butter, peanut butter, sugars and water. Beat in eggs and vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture. Spread into a greased 15x10x1-inch baking pan. Bake at 325 F for 18-22 minutes or until lightly browned. For glaze, in a microwave-safe bowl or in a pan on the stove, melt chips and peanut butter; pour over warm bars and spread evenly. Cool completely on a wire rack before cutting. Yield: 4 dozen

Amy

Stuffed Fiesta Burgers, Spinach Salad with Honey Tangerines

Hi everyone!

Tomorrow we are having Stuffed Fiesta Burgers. Well, I'm probably the only one who will eat these stuffed but it's easy enough to make regular burgers for everyone else. On the side we'll be having Spinach Salad with Honey Tangerines.

Stuffed Fiesta Burgers
Amy – amylz
Kraft Makes: 4 servings, one burger each.

1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1/4 cup Chive & Onion Cream Cheese Spread
1/3 cup Shredded Cheddar Cheese
4 hamburger buns, split, lightly toasted
1/2 cup Thick 'N Chunky Medium Salsa
1 avocado, peeled, pitted and cut into 8 slices

PREHEAT grill to medium heat. Mix meat and seasoning mix. Shape into eight thin patties. Mix cream cheese spread and shredded cheese. Spoon about 2 Tbsp. of the cheese mixture onto center of each of four of the patties; top with second patty. Pinch edges of patties together to seal. GRILL 7 to 9 min. on each side or until cooked through (160°F.) COVER bottom halves of buns with burgers. Top with salsa, avocados and top halves of buns.

Calories 480 Total fat 26 g Saturated fat 11 g Cholesterol 95 mg Sodium 1160 mg Carbohydrate 32 g Dietary fiber 3 g Sugars 6 g Protein 29 g Vitamin A 15 %DV Vitamin C 8 %DV Calcium 20 %DV Iron 25 %DV

Spinach Salad with Honey Tangerines
(Dusanka)

1 (10-ounce) bag of spinach, or 2 loose bunches
1/2 cup pure olive oil
1 small yellow onion, thinly sliced into rings
1/2 pound fresh brown mushrooms, sliced
2 teaspoons minced garlic
3 tablespoons red wine vinegar
1/3 cup orange juice
3 honey tangerines, peeled and sectioned, or 2 (11-ounce) cans, drained (DP's note: I only use fresh oranges)
Salt and pepper, to taste

Wash the spinach well and remove the stems. Tear the leaves into pieces the size of a silver dollar. Dry and reserve in the refrigerator. Heat 1/4 cup of the olive oil in a skillet. Add the onion rings and cook over medium heat until they appear translucent, about 4 minutes. Add the mushrooms; sauté for 5 minutes. Add the garlic and sauté for 1 minute. Stir in the remaining oil, vinegar, juice and seasonings; remove from heat. Toss with spinach and honey tangerines. (Dusanka's note: I only ever make this with real, fresh oranges.)

Amy

Caesar Burgers, Company Potatoes

Hi everyone!

Tomorrow we are having Caesar Burgers for dinner. This is basically a burger with a caesar salad on top. Sounds delicious! On the side we'll be having a big green salad and then these Company Potatoes.

Caesar Burgers
Amy – amylz
Kraft Makes: 4 servings, one burger each

1 lb. ground beef
1/4 cup KRAFT 100% Grated Parmesan Cheese, divided
2 cloves garlic, minced
4 KRAFT DELI FRESH Low-Moisture Part-Skim Mozzarella Cheese Slices
2 cups torn romaine lettuce
6 Tbsp. KRAFT Classic Caesar Dressing, divided
4 hamburger buns, split

PREHEAT grill to medium heat. Mix meat, 3 Tbsp. of the Parmesan cheese and the garlic. Shape into four patties. GRILL 6 min. on each side or until burgers are cooked through (160ºF). Top with cheese slices. Continue grilling 1 min. or until cheese begins to melt. TOSS lettuce with 2 Tbsp. of the dressing and the remaining 1 Tbsp. Parmesan cheese. Spoon evenly onto bottom halves of buns; top with patties and remaining 4 Tbsp. dressing. Cover with tops of buns.

Calories 510 Total fat 30 g Saturated fat 11 g Cholesterol 95 mg Sodium 790 mg Carbohydrate 24 g Dietary fiber 1 g Sugars 4 g Protein 34 g Vitamin A 20 %DV Vitamin C 6 %DV Calcium 35 %DV Iron 20 %DV

Company Potatoes
OP???

2 lb. pkg. hash browns, thawed
Mix together:
2 c. grated cheese
1 can cream of chicken soup
1/4 lb. melted butter
1/2 c. chopped onions
Salt and pepper

Add mixture to thawed potatoes. Pour into 3 quart casserole (or 9 x 13 inch pan). Add 1 cup buttered crumbs on top. Bake at 350 degrees for 45 minutes.

Serves 10

Amy

Nutella and Banana Sandwiches, Teddy Bear's Picnic Sandwich, Miami Ham and Cheese Sandwich, Grape-Almond Chicken Salad Sandwich

Hi everyone!

Here are the sandwiches for the week:

Nutella and Banana Sandwiches
Amy - amylz
Recipe courtesy Bobby Flay

1 1/2 sticks unsalted butter, at room temperature
8 (1/2-inch thick) slices Pullman bread or pain de mie
1/4 cup sugar mixed together with 3 tablespoons ground cinnamon
1 jar chocolate hazelnut spread (recommended: Nutella)
2 ripe bananas, sliced 1/4-inch thick
1/4 cup chopped hazelnuts, toasted
Whole strawberries, for serving

Heat a griddle or large nonstick saute pan over medium heat. Put butter on griddle to melt (do not use all of the butter if doing this in batches), then place bread on griddle, sprinkle with cinnamon sugar mixture, and flip; cook for a few seconds so cinnamon sugar adheres. Flip bread back over and spread with chocolate hazelnut spread. Arrange sliced bananas on top and then sprinkle with hazelnuts. Cook until just melted and then combine the slices to make 4 sandwiches. Serve warm with whole strawberries on the side.

Teddy Bear's Picnic Sandwich
Amy – amylz
Makes 20 sandwiches

3/4 pound unsliced ham, finely chopped (3 cups)
6 ounces American cheese, cut into 1/4-inch cubes (1-1/2 cups)
1/3 cup sweet pickle relish
1/3 cup mayonnaise or salad dressing
4 large honey-wheat steak or sandwich buns (4-1/2 inches each), split
16 small wheat turkey buns* (3 inches each), split
20 small iceberg lettuce leaves
1 pitted ripe olive, cut in half
1 piece red bell pepper

In a mixing bowl, add ham, cheese, relish and mayonnaise and mix. Line bottoms of large and small buns with lettuce. Spread with ham mixture; add tops of buns. Cut 2 large buns in half. Cut 2 small buns in half. Arrange whole large buns and bun halves for bear body and head on serving tray. Add 4 small bun halves for ears and arms. Add 2 whole small buns for legs. Add olive halves for eyes and bell pepper for mouth. Arrange remaining sandwiches on separate platter to serve with bear.

Notes: Turkey buns are sometimes called silver dollar buns. They make a perfect match for small hands.

Miami Ham and Cheese Sandwich
Amy - amylz
Makes 4 servings, 1 sandwich each

4 - bolillos, partially split
1/4 - cup Mayonnaise
4 - lettuce leaves
12 - slices Smoked Ham
4 - Cheese Singles
4 - slices tomato
4 - slices onion

Spread cut sides of rolls with mayo. Fill evenly with remaining lettuce, ham, cheese, tomato and onion.

Notes: Bolillos are traditional Cuban rolls that are available in Cuban grocery stores. If bolillos are not available, use your favorite sandwich rolls instead.

Grape-Almond Chicken Salad Sandwich
Amy - amylz
Makes 4 servings

1 cup chicken breast, cooked & diced
1/2 cup celery
1/2 cup mayonnaise
2 Tablespoons seedless grapes, cut in half
2 teaspoons almonds, sliced
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices French bread

In a mixing bowl, add the chicken, celery, mayonnaise, grapes, almonds, lemon juice, salt and pepper. Toss gently until thoroughly mixed. Using a spoon or scoop, spread the chicken salad on the bread. Place the other slice of French bread on top. Using a sharp knife cut the bread in half and place on plate and serve.

Amy

Maple-Cherry Oatmeal, Eggs and Ham, Oat Raisin Pcakes, Eggs, Strawberry & Cr Cheese French Toast, Quick Start Breakfast Drink

Hi everyone!

Here are the breakfasts for this week:

Maple-Cherry Oatmeal
*~Sandy~*~
Serves 4 | Prep time: 15 minutes | Total time: 15 minutes

1/2 teaspoon coarse salt
2 cups rolled oats
1/4 cup heavy cream
2 tablespoons butter
4 tablespoons maple syrup
4 tablespoons dried cherries

In a medium (3-quart) saucepan, bring 4 cups water to a boil. Stir in salt and oats. Reduce heat to medium; cook until oatmeal is tender and creamy, stirring often, about 8 minutes. Remove from heat. Stir in heavy cream. Divide oatmeal among four bowls; top each serving with 1/2 tablespoon butter and 1 tablespoon each syrup and cherries, as desired. Serve immediately.

Per serving: 330 calories; 14.2 grams fat; 6.2 grams protein; 47.4 grams carbohydrates; 4.1 grams fiber

Scrambled Eggs and Ham
Amy - amylz

2 oz Boiled Ham Cut Into Strips
4 ea Large Beaten Eggs
2 tb Sliced Green Onion
1/4 c Whole Milk
1 tb Butter or Margarine
1/4 c Shredded Cheddar Cheese
1/4 ts Dried Basil Crushed

In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.

Quick Oatmeal Raisin Pancakes
Cyndy (MyPB&Jelly) ToH Healthy Cooking

2 cups quick-cooking oats
2 cups buttermilk
1/2 cup egg substitute
2 tablespoons canola oil
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins

In a small bowl, combine oats and buttermilk; let stand for 5 minutes. Stir in egg substitute and oil; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the wet ingredients just until moistened; add raisins. Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. Yield: 12 pancakes.

Perfect Scrambled Eggs (It’s all in the technique)
Michelle (MMmom) based on a Tyler Florence recipe

6 eggs
2 tbsp half and half or heavy cream
2 tbsp unsalted butter
salt and black pepper

Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. This sounds easy, but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a good cook! Continue stirring the eggs from the outside edges of the pan towards the center (like folding) until they are the consistency you'd like. Season the eggs with black pepper and salt, to taste.

Strawberry & Cream Cheese French Toast Bake
(Bren)

4 oz. cream cheese, softened
12 slices white bread
1/2 cup strawberry jam
4 large eggs
3/4 cup milk
2 Tbs. sugar
1/4 tsp. salt
3 Tbs. melted butter
1 cup whole strawberries for garnish

Variation: Substitute Orange Marmalade for the strawberry jam and garnish with orange slices instead of strawberries.

Spread cream cheese on 6 slices of bread. Spread jam on remaining 6 slices and put cream cheese & strawberry slices together making 6 sandwiches. Spray a 9" x 13" baking dish with nonstick cooking spray and arrange sandwiches in a single layer in the baking dish. In medium bowl, whisk together eggs, milk, sugar, salt, and melted butter. Pour over sandwiches, and turn to coat. Cover and refrigerate for several hours or overnight. Bring to room temperature before baking. Preheat oven to F. 350. Bake, uncovered, until lightly browned; about 35 minutes. Serve garnished with fresh fruit.

Quick Start Breakfast Drink
Amy – amylz
All Recipes

2 cups pineapple juice
2 bananas
2 cups vanilla yogurt
1 cup strawberries, hulled
1/4 cup wheat germ
1 teaspoon vanilla extract

In a blender combine pineapple juice, bananas yogurt, strawberries, wheat germ and vanilla extract. Blend until smooth.

Amy

Lemon Pepper Grilled Chicken, Key Lime Pie

Hi everyone!

Tomorrow we are having Lemon Pepper Grilled Chicken. I love lemon pepper and think it's one of the most perfect things to go on chicken. On the side we're having corn on the cob. Later this week I'm also going to make a Key Lime Pie. This recipe looked so easy that I had to give it a try. My husband loves key lime pie.

Lemon Pepper Grilled Chicken
Amy - amylz
All Recipes 5 servings

1/4 cup lemon pepper
1 tablespoon dry mustard
1 tablespoon dried rosemary
5 skinless, boneless chicken breast halves
4 cloves garlic, crushed
4 tablespoons fresh lemon juice
3 cups dry white wine

1. In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
2. Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.

Key Lime Pie
Rachel--burns_toast

1 graham cracker pie crust
1 can sweetened condensed milk
4 eggs yolks
1/2 cup fresh squeezed key lime juice

Beat eggs yolks until frothy. Add milk and mix well. Add juice; mix well. Pour into crust and bake 350 for 10-15 minutes. Chill well in refrigerator until filling is set.

Amy