The Immortal PB&J Sandwich with a Twist

29 Thursday Jan 2009

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GPB&J

Yes, I’ve actually lowered myself to posting about a peanut butter and jelly sandwich. I guess I am proving that I am a real redneck, but hey, there are few people that dislike this good ole classic. If you have kids, PB&J are likely staples at your house. I think my son bleeds peanut butter and jelly.

I was out a little late this evening and had to feed the hypoglycemic beasts at home as quickly as possible and this sandwich fit the bill.

These sandwiches are a great twist on a classic. I hope you try it, just for the heck of it…(Sorry to all the gourmet-ers out there, you will be disappointed in this one).

Grilled Peanut Butter and Jelly Sandwiches

What you need -

Warm a large skillet, then take your favorite bread, peanut butter and jelly and make enough sandwiches to feed your crew. Butter the outsides of the bread and grill in the skillet (just like a grilled cheese) until you achieve your desired amount of browning – my kids like it golden, my dad likes it nearly charred. Slice the grilled sandwich dust with powdered sugar and serve.

Oh, buy the way, April 2nd is National Peanut Butter and Jelly Day. Can you guess what we are having for lunch that day?

Mmm, PB&J Warm & Melting!

Top-Drawer Cookies

25 Sunday Jan 2009

Posted by laurelg1 in Cookies, Recipes

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Chocolate, Cookies, Recipes

Chocolate Chunk Cookies

No, I don’t mean where my kids stash their midnight snacks. I mean recipe choices that are at the top of my list. Since there are a gazillion choices for cookie recipes – namely chocolate chipped – to each his own. Soft? Fluffy? Cakey? Thin? Crispy? For me, it completely depends on my mood. I think I base my preferences more on how the cookies hold up the next day. If you work during bankers hours, chances are just whipping up a batch of cookies to serve warm at work ain’t gonna happen. Even if you make the dough ahead of time, you have to dedicate time to watching over the oven etc… So I want to make sure that my cookies are just right about 12 hours after they are cooked. Maybe even 24 hours.

So, here is my top-drawer version of the classic.

Chocolate Chip Cookies, Chunky Style

Ingredients:

4½ cups all-purpose flour
2 teaspoons baking soda
2 cups salted butter, softened
1½ cups packed brown sugar
½ cup, plus 1 tablespoon, granulated sugar
2 (3.3 ounce) packages instant vanilla pudding mix
4 eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
2 cups bittersweet chocolate chunks (from a bar)

Directions:

Preheat oven to 350°. Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Stir in the flour mixture then the chocolate. Using a cookie scoop, (or a heaping teaspoon), drop cookies on un-greased sheets.

Bake 10 to 12 minutes until the edges are golden brown. Cool on pan for two minutes then remove to brown paper bag to help absorb oils until cool. Store in airtight container.

This recipe makes a WHOLE bunch of cookies. About 7 dozen, so feel free to half the recipe. I like to bake what I need, then roll the rest into balls and freeze. Then I can pop the cookies directly in the oven anytime – as few or as many as I need!

Fruity Cream Cheese Loaves

25 Sunday Jan 2009

Posted by laurelg1 in Breakfast, Muffins & Quick Breads, Recipes

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Muffins & Quick Breads, Recipes

Apple Cinnamon Cream Cheese Loaf

Blueberry Cream Cheese Loaf

I have had a particular post bookmarked on my “to bake” list for a while now and finally got the opportunity to make use of it. This wonderfully easy recipe comes from My Kitchen Snippets and this post (which has wonderful photo illustrations). I made two slight changes to her recipe for the Blueberry Loaf and I made a second loaf filled with an apple cinnamon mixture. Both loaves turned out wonderfully – and were so easy and convenient. I served them for snacks at church this morning. I will post the recipe, but you should really go to her blog and check out her other recipes too.

Both loaves turned out beautifully with a golden brown, flaky crust. It is such a great idea to use breadsticks as they are already pre-sliced perfectly making braiding the loaf a cinch.

Blueberry Cream Cheese Loaf

Ingredients :

6 oz of low fat cream cheese
1 egg – separated
3 tbsp of powder sugar
1/2 cup fresh or frozen blueberry
1 (11 oz) tube of bread stick dough

Glaze

1/2 cup of powder sugar
2 tbsp of lemon juice ( I used milk for this)

Directions:

Preheat over to 350 degrees.

In a bowl combined soft cream cheese, powder sugar and egg yolk. Mix until well combined.

Remove breadstick dough from the tube, unroll it and separate the dough and you will have two rectangles. Join the dough up by placing both dough rectangles horizontally on a lightly greased baking sheet. Press the steam together. Spread cream cheese mixture onto the centre of the dough. Sprinkle the blueberry on top of the cream cheese. Separate the dough perforations up to the cheese mixture (You might need a scissors for this) Slightly pull and stretch the dough strips. Start from the top and bring and braid dough strip to cover the filling. Make sure to tuck and seal both ends of the loaf.

Beat the egg white and brush it all over the loaf, (I sprinkled sugar on top too). Bake for 20 minutes or until golden brown. Cool the loaf.

Combine the powdered sugar and lemon juice (or milk). Whisk until smooth. Drizzle all over the cool loaf before serving.

For the Cinnamon Apple, I used pie filling (mixed w/sugar and cinnamon) instead of the blueberries and cut the apple pieces very small. I didn’t measure, I used layered the top of the cream cheese with apples.

Beautiful Braids!

Nine Inch Bacon Cheeseburger?

25 Sunday Jan 2009

Posted by laurelg1 in Entree', Recipes

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Entree', Recipes

Burger Pie

This is by far the biggest cheeseburger I have ever made… ok, it’s not a beef patty with a bun, lettuce, tomato, onion, cheese and bacon – but it sure tastes like one. It could be called “lazy burger”, or “redneck burger”. Today, I didn’t care. I was tired, fighting a head cold and listening to hungry people complain. Better, I had all seven ingredients to make a hearty lunch. Thank you Bisquick for the recipe…I adapted it slightly, if you want the original recipe, go here. I served a home tossed Caesar salad for the side. (There was not a drop left of either!)

Bacon Cheeseburger Pie

(aka Impossibly easy Cheeseburger Pie from Bisquick)

Ingredients:

1 pound lean ground beef
1 packet onion soup mix
1 cup shredded cheddar cheese (2% milk)
1/2 cup Bisquick Heart Smart Mix
1 cup milk (skim)
2 eggs
Bacon Pieces (I used Oscar Meyer Real Bacon Bits)
Ketchup (optional)

Directions:

Preheat the oven to 400 degrees. Spray a 9″ pie pan with non-stick cooking spray.

Brown the ground beef with the soup mix in a skillet. Layer in bottom of pie pan and top with cheese. Stir the Bisquick, Milk and eggs until blended and pour into the pie pan. Sprinkle bacon pieces over top of pie and swirl ketchup over the top. Bake in the oven for 20 – 25 minutes, or until lightly browned and set in the middle. Remove and let stand about two minutes then slice and serve.

Note: I didn’t have regular Bisquick or an onion, so I compromised. No one knew – it was still great. I also thought the bacon and ketchup made a “prettier top”.

Sauce, Pepperoni, Cheese & Two Slices of Bread

21 Wednesday Jan 2009

Posted by laurelg1 in Entree', Recipes

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Entree', Recipes

Pizza Sandwich

A little butter and a hot skillet will make this ingredient combination a quick , warm, comfort and come back for more sandwich. When I resort to this sandwich, it means that grocery day is very soon… enough that I am scraping the barrel to make dinner. My pantry is sadly void. Basically, this a souped up grilled cheese sandwich, but it very kid compatible.

It is a great hot sandwich that can easily be adapted to ones taste and/or available ingredients. I even make a version for my lactose intolerant dad…

Grilled Pizza Sandwiches

Ingredients:

Sliced bread – I use fresh baked Italian
Pizza Sauce
Sliced Pepperoni
Mozzarella Cheese (I use lactose free for my dad’s)
Butter, or butter spray
Non stick cooking spray

Directions:

Heat skillet and butter one side of each bread slice. Place bread, butter side down and top with some pizza sauce. Layer with some cheese, then pepperoni and more cheese. Top with a little more pizza sauce then other slice of bread – buttered side out. Carefully flip sandwich to grill both sides and cook until cheese is melted – hint: use thinly shredded cheese to speed melting time.

Slice and serve with additional pizza sauce (if desired).

Like I said – you can easily adjust the ingredients and “toppings” to your taste. Additional seasoning are optional – my family never asks.

Bourbon Chicken (without Bourbon)

19 Monday Jan 2009

Posted by laurelg1 in Chicken, Entree', Recipes

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Chicken, Entree', Recipes

Bourbon Chicken

This is one of the many “gotta try” recipes I have bookmarked at Blog Chef.net by Bobby. My whole family enjoys Asian dishes and I have plenty of choices on her blog. I almost talked myself out of making this dish… mainly because it involved frying and I hate the smell that frying in the house leaves… but I am SO glad I did. My husband said this was the best Bourbon Chicken dish that he’s ever had… (We have a few mall food court dishes that we frequent… but this is better, and less expensive.)

I served the chicken over long grain rice that I cooked in broth instead of water. Using broth keeps the “customers” from asking for extra salt and butter. I also steamed some vegetables in my recently purchased food steamer – which I LOVE. Other than the frying (which I used peanut oil) this was a very nutritious meal. It was pretty easy and straightforward too.

Oh, and I am curious too as to why this is called Bourbon…since there is no liquor in it… Maybe it’s from Bourbon Street in New Orleans… don’t know… too tired to care…

Bourbon Chicken

adapted from Blog Chef

Ingredients:

2 pounds boneless skinless chicken breast cut into chunks
Corn starch
Peanut Oil

For the sauce:

1 garlic clove, minced (I didn’t have any, but I used some garlic salt)
1/4 teaspoon ginger
3/4 teaspoon red pepper (I went real light on this)
1/4 cup apple juice
1/3 cup brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions:

Cube chicken and dust with cornstarch. In large skillet brown the chicken in hot oil then remove and drain. (I didn’t use the same skillet for the sauce).

Combine the sauce ingredients in large skillet or wok. Bring to a boil. Reduce heat and add chicken. Simmer for ten minutes and serve over rice with sauce.

Blondies by Betty

17 Saturday Jan 2009

Posted by laurelg1 in Brownies & Bars, From a Mix, Recipes

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Brownies & Bars, From a Mix, Recipes

Blondies by Betty

Bring on the box! Yes, I proudly used another cake mix to make dessert. This recipe comes from the Late Spring 2007 edition of Betty Crocker Super Moist Cakes magazine. I have five of their Cake Mix recipe magazines. Though I really enjoy baking from scratch, quite equally to the creations that come from a box.

These bars are quite wonderful. Scrumptious in fact. Addicting. They are easy to make. Any time that I have made these they have been highly enjoyed and the recipe has been requested often. I make no changes, it doesn’t need any.

White Chocolate Macadamia-Caramel Bars

1 box Betty Crocker SuperMoist yellow cake mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/2 cup butterscotch caramel topping (from 17-oz. jar), heated
1 package (18 oz.) Pillsbury Ready to Bake! Big Deluxe Classics refrigerated white chunk macadamia nut cookies

Directions:

Heat oven to 350 degrees. In a large bowl, beat cake mix, oil, water and eggs until smooth. Spread into ungreased 13 x 9 inch pan. (I recommend using glass, it bakes the crust better)

Bake crust 18 to 22 minutes or until top is golden brown. Remove from oven and drizzle over crust. Crumble cookies over the crust.

Bake 18 to 23 minutes longer, or until golden brown. Cool completely, cut and serve.Yield 48 bars (130 calories each )

Really Big Name (but worth every word) Blondies

Alton Brown’s French Toast

17 Saturday Jan 2009

Posted by laurelg1 in Breakfast, Recipes

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Breakfast, Recipes

Alton Brown's French Toast

It is COLD here in Florida. I think our low last night was in the 20′s, making it very hard to get out of a nice warm bed. Reluctantly I did, and headed to the kitchen to make breakfast. Saturday is the day I like to prepare a nice breakfast, as opposed to the less time consuming toast and jelly that school mornings entail. I wanted to do some type of french toast. I recently saw a recipe for french toast waffles on Baking Bites, but all I have is a Belgium maker, and a regular waffle maker is recommended. So I set out to find another recipe that was different than your everyday recipe.

Enter, Alton Brown. I have always been pleased with my version of french toast, but I do have to say that I never cared for the soggy center. So I was excited about trying this method. Basically, you prepare your classic french toast, but once it is cooked, you place it in a 375 degree oven for 5 minutes, which helps firm the toast up. I followed his recipe to a tee and enjoyed the results. I will certainly use this method from now on. I will spare myself the extra typing – here is the link to AB’s recipe.

Banana & Graham Cracker Pudding With Caramel

11 Sunday Jan 2009

Posted by laurelg1 in Cakes & Pies, From a Mix, Recipes

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Cakes & Pies, From a Mix, Recipes

Bana -rama, Yum!

Now that title is a mouthful, but exactly what you should do with this dessert, get a mouthful!

Well, when I was at the supermarket the other day, they had banana’s for 20 cents a pound. I bought like three bunches! Then when I got home, I realized there was no way we would eat all of them before they ripened too much. And I already have a freezer full of ripe banana’s for breads. So I put on my thinking cap… Banana pudding is a perfect way to use some of them, but I didn’t have any vanilla wafers. Hmm, I did have an over abundance of graham crackers from a recent smores night. That was it – now I had a banana agenda… Trial and error left this wonderful dessert that sways only slightly from the original classic. Hope you enjoy!

Banana & Graham Cracker Pudding With Caramel

Ingredients:

1 cup crushed cinnamon graham crackers (about 6 sheets)
2 – 3 tablespoons granulated sugar (as desired sweetness)
1/4 butter, melted
2 boxes Instant Vanilla Pudding (4 serving size)
4 cups cold milk, (2 cups per box)
2 – 3 large bananas, sliced
1/2 cup caramel ice cream topping, divided (warmed & pourable)

Directions: (you need the oven for the first part only)

Preheat oven to 350 degrees. Spray an 8″ square pan with cooking spray. Combine graham crackers and sugar, then add butter, mix until the crumbs are moist and press into the bottom only of the pan. It will be about a 1/4 inch thick. Bake in the oven for 8 – 10 minutes, or until the crust is set and hard. Remove and allow to cool.

Meanwhile, prepare one box of pudding as directed on package. Pour into bottom of a medium sized bowl and top with a layer of banana’s. Using the back of a butter knife, break the graham crust into chunks. Layer 2/3′ s of the chunks over the bananas and drizzle half of the caramel the layer. Now, prepare the other box of pudding and pour on top. Garnish with remaining banana’s. Cover and refrigerate at least one hour. When ready to serve, sprinkle remaining graham crumbs over the dish, and drizzle the caramel on top. If desired, warm extra for topping individual servings.

Note: I served the pudding in custard cups and placed sliced banana’s, some reserved crumbs and drizzled caramel. (photo)

Big Name Banana Pudding

Goin Italian

11 Sunday Jan 2009

Posted by laurelg1 in Entree', Recipes, Salad

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Entree', Recipes, Salad

Meat Lasagna

I received a huge compliment today. It came from my teen daughter when she tried my lasagna, and even better, asked for more. You see, she has refused anything pasta or tomato based for years now. As a matter of fact, if you say the word “ravioli” to her, she nearly gags (drama, I know). Hence, the other family members suffer and rarely have Italian dishes. I do too, since many pasta dishes are easy and convenient to prepare. I didn’t care though… if necessary, she would just go hungry. Reluctantly, she agreed to taste the lasagna, and low and behold, she asked for more. I was honored!!! Anyway, here is the recipe.

This is an easy, no frills lasagna recipe that can be prepared the night before, or even frozen. As simple as it is, the taste is very good. Served with garlic bread and a Caesar salad, you have a great meal. I must pay tribute to my friend Michelle who taught me way back how to prepare this dish…

Classic Meat Lasagna

Ingredients:

1 1/2 pounds lean ground beef
26 ounce jar spaghetti sauce (I like Prego)
16 ounces part skim ricotta cheese
Lasagna noodles (go ahead, use the no boil!)
1 1/2 cups mozzarella cheese
Grated Parmesan cheese

Directions:

Pre-heat oven to 350 degrees, (if cooking right away.)

Brown ground beef and drain. Add spaghetti sauce and simmer until heated through. Now add the ricotta cheese an stir until thoroughly blended. In a 11 x 7 ” pan, place a thin layer of sauce on the bottom of the dish. Now, in a single layer place three lasagna noodles. Top with more sauce, then mozzarella, and another thin layer of sauce. Repeat layers until it reaches the top of the dish, finishing with the sauce. Top with remaining mozzarella and sprinkle with grated Parmesan cheese. Cover with foil and bake for one hour, removing the foil the last ten minutes. If preparing early, cover well and refrigerate or freeze.

Note – the idea with no boil noodles is to cover both sides with the sauce, leaving no open spots on the noodles. I prepare a smaller portion (we had leftover too), but you can double the ingredients easily and prepare in a 9 x 13 pan, you will have to cook a little longer however.

I also prepared a Caesar salad using romaine, light dressing and more grated Parmesan cheese then topped it with croutons. This is a good way to get finicky kids to eat romaine.

Then finally, the all American Italian favorite, garlic bread. Can’t have pasta without it!