Simple easy sandwich.
I rinse my sauerkraut about 2-3 times before placing it on my sandwiches.
Simple easy sandwich.
I rinse my sauerkraut about 2-3 times before placing it on my sandwiches.
Simple easy sandwich.
I rinse my sauerkraut about 2-3 times before placing it on my sandwiches.
This is a recipe that I shared last year and I am sharing it again since it is just so easy and delicious!
You will need:
Pound Cake (I used a store bought ready made one)
Cheesecake Filling (Philadelphia makes a delish one)
Banana Pudding Mix
Sliced Bananas
Vanilla Wafers
To prevent your bananas from browning, sprinkle with a little lemon juice.Slice about 2 bananas. You may need more depending on the size of the cake. My cake was fairly small and two bananas was more than enough.
In bowl mix the cheesecake filling with one packet of banana pudding mix. One packet is enough for one tub of cheesecake filling. Mix well.
Next crush a nice helping of vanilla wafers. Roughly crushed would be perfect for the crumbled cookies. Do not crush too small.
Slice your cake in half. Begin coating the bottom layer with a nice heap of the cheesecake mixture.
Then begin layering the cookies and bananas! Add second cake layer and top it the same way.
You can also drizzle your cake with a nice caramel sauce.I cheated and used store bought! It tasted delish and this simple easy cake was a hit!
I love a light lunch for my son that I homeschool. One of our favorite things to make for lunch are wraps. It is always fun coming up with different fillings for them and usually they are a meal within themselves only requiring a nice addition of a cup of juice or milk for him.
For these wraps, you need:
Boneless skinless chicken breast (each breast will make 3-4 wraps)
Fresh Spinach and Chopped Romaine
Shredded Cheese (3 tablespoons per wrap or more if you want more cheese)
Bacon (cooked and crumbled...I used 1 slice crumbled per wrap)
Diced granny smith apples
Flour tortillas
Ranch dressing
Cook chicken breast seasoned with salt and pepper in skillet on meduim until juices run clear when poked with a fork all the way through. I also cook my chicken breasts in about 2 tbsp of butter for taste, but it is optional.
Once done, begin shredding the chicken when it has cooled. The best way to shred chicken is to use two forks, one to hold the chicken in place and the other to begin 'scraping' the meat away.
Now begin assembling your wrap.
I coated the flour tortilla with a generous slather of ranch dressing, then added the shredded cheese, spinach, romaine and then apple and bacon pieces to the edge of the tortilla. Take the edge and fold over the filling, tightly tucking it just under the filling and then begin rolling. Slice in half and there you go! A delicious lunch!
My kids love hotdogs and brats and I love coming up with different toppings for them! This is super easy and perfect for summer bbqs or parties. Great way to make a 'grown up' hotdog! In the photos I topped some with baked beans and bacon pieces and the others with grilled red and yellow bell peppers and fresh jalapeno! Delish! I miss summer!
Here in Mississippi, we call these 'salmon patties' or salmon croquettes. Usually we eat these for breakfast with rice, in place of sausage. My kids call these 'Crabby Patties' because they look like the burgers on Spongebob. I absolutely love them!
Alot of people will fry them without the cornmeal coating, but trust me, the added crunch from the cornmeal really makes them spectacular! They are similar to crab cakes, super easy to make and inexpensive. I use canned salmon....because, well, that is what I have always used. It looks super funky coming out of the can, but it truly is a great meal.
Canned Salmon (one can makes 3 medium sized patties)
Peppercorn Grinder
1 tsp Salt
1 egg (1 egg per can)
Cornmeal
1 cup of vegetable oil
Drain juice off of salmon and empty the meat into a bowl. Although the bones are edible and soft, I pick out the bones and also use a spoon to remove the skin/fatty layer from the outside of the fish. These things are completely edible, but I just choose to remove it. Once that is removed, use a fork to flake the fish meat. You can make larger chunks or make them smaller.
Once flaked, season with 1 tablespoon of ground peppercorn, 1/2 tsp salt.
Season your cornmeal the same way. I have a rule of generously coating the top of my flour/cornmeal when I am frying because some of the seasoning gets carried away when frying.
Mix the salmon well and the cornmeal well. Add the egg to salmon and mix with your hands until egg has been mixed in well. Form into patties. I use a process of 'coat and pat' when coating my patties with the cornmeal. I place a nice heaping of cornmeal in one hand then place the patty on top, then pat and turn, then pat and turn over, pressing to make sure the cornmeal forms a nice layer outside of the patty.
Heat your vegetable oil on medium and then add in the patties when hot. Fry until golden brown on both sides. Make sure to flip them over! Remove from grease and place on a plate with paper towel to absorb the grease.
Today, I served my salmon patties with rice and a nice broccoli and grapefruit salad. I was in heaven!
The other day, my mom made a delicious looking burger that consisted of sauteed jalapenos and it made my mouth droooooool! But she only made one! My fault for getting there late. So I decided yesterday to make my own.
Ground beef (seasoned) I seasoned mine with a few dashes of Worcestershire sauce, 2 tbsp of italian seasoning, 2 tsp of garlic powder, a little salt and pepper.
Topped with provolone cheese, I sauteed the jalapenos in the ground beef drippings. I used a delicious herb topped italian loaf as the bread and made a simple pasta salad of bow tie pasta with grilled artichoke. I dressed the pasta with a little italian dressing.
Simple, quick and very delicious!
whatchamacallits were my favorite. I hardly eat sweets these days but I still love anything peanut butter. I have been wanting to try my hand at homemade candy bars for the longest. This was one of the easiest to start with. When I say, easy, I mean super easy.
I followed a recipe I found on Mele Cotte. I added a layer of caramel that the recipe does not include but I thought was only right to include since the bars have a chewey layer of caramel that is delish.
1 cup light brown sugar
1 cup white corn syrup
1 cup peanut butter
6 cups Puffed Rice Cereal (like Rice Krispies)
1/3 cup butterscotch chips
2 cups good-quality bittersweet chocolate
1 bag of Kraft Caramel bits or caramels
In saucepan on medium heat, combine everything except the cereal and chocolate. Stir constantly to avoid sticking and burning. When sugar is melted into the mixture, remove from the heat and stir. In large bowl, pour over the cereal and mix well with a rubber spatula until all cereal is coated.
You can grease a pan with butter or spray or use wax paper as I did here. Cote Melle recommends a pan size of 13 X 18 X 1. Spread the cereal mixture evenly in the pan, pressing firmly to pack it all. Place in the refrigerator.
For the caramel layer, I just melted down a bag of Kraft Caramel Bits. I followed the directions on the bag and once melted, I spread evenly over the cereal mixture.
Place back into the refrigerator for about 15 minutes until caramel has set. Remove from the refrigerator and remove the uncut bars from the pan. The wax paper came in handy since I drapped it over the sides and was able to just lift it from the pan.
Cut into bars or squares. This would be a perfect party treat cut into bite size mini pieces.
Once cut, prepare your chocolate. In a microwave safe bowl, begin heating the chocolate, first at 45 seconds, then stir, place back in microwave and microwave at 30 second intervals until melted and smooth from stirring. If your chocolate clumps, add a dab of vegetable shortening and it should smooth out.
Place your bars on wax paper.
I used a spoon and spooned over heapings of chocolate onto each bar and then used the spoon to spread the chocolate on each bar.
Allow your bars to cool and then you have a nice homemade and easy treat!
