What Makes A Good Lunch Sandwich?????

          "Life isn't about finding yourself. Life is about creating yourself."

                                 --- George Bernard Shaw

What Makes a Good Sandwich?????

Well for me I know it has to have very cold and very crisp lettuse, then very fresh, preferably "home grown" tomatoes, and fresh cut from the deli lunch meat. Smear a little mustard and light mayo on it with 1/4 avacado...sometimes I add some Jack cheese and Voila....a good sandwich with freshly peeled, cut in 1/4s, apple slices and a little carmel dip. 

Believe it or not different people enjoy different kinds of sandwiches and what appeals to one person will disgust someone else.  

Hint: Add a thin spread of margarine on both sides of your bread for a dryer tastier sandwich!

Some favorites: a great combo is Bacon, Cream Cheese, and Avacado on a fresh wheat bagel! Yummy!!! One that my mom used to serve me was toasted sourdough bread with butter, peanut butter, banana sliced, and cinnamon sugar....now that was real "comfy" food!!!  And what about the "Fluffernutter" sandwich?? Now you ask.....................What is a Fluffernutter? It is not just a regular sandwich, but a "Fluffernutter Sandwich!" It is one of my favorite sandwiches, but as I have gotten older and more calorie conscious I have had to learn to limit this sweet sandwich to special occasions when I have allowed for all the extra calories and added more exercise to my week!!

The "Fluffernutter" is a calorie-laden sandwich made with two slices of bread layered with peanut butter and Marshmallow Fluff, and sometimes along with the occasional banana. 

It is notes as one of the most unique and unusual sandwich, the "Fluffernutter Sandwich" which originally came from the Eastern New England states. Probably because of their weather. Generations of New Englanders fondly associate "Marshmallow Fluff" with their childhood as it has been a childhood favorite for many raised in the northeastern USA states. The "Fluffernutter" sandwich is more than a beloved memory of childhood, it’s a local tradition. As a traditional food of New England, it goes right alongside with favorites like baked beans and clam chowder.

"Marshmallow Fluff" is a blend of corn syrup, sugar, dried egg white, and vanilla flavoring. Let's make our own....

Homemade Marshmallow Fluff/Cream


Cook time: 10 min

Ingredients:

3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner's) sugar
1 tablespoon pure vanilla extract

Preparation:

• In a large bowl add egg whites, corn syrup, and salt.
• Use your electric mixer on high speed,
• mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled
• On low speed, add powdered sugar and mix until well blended
• Add vanilla extract just until well blended

Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes large quantity.

How to make a Diabetic/ Non-Sugar Substitute for Confectionery Sugar
Ingredients:

2 cups nonfat dry milk powder
2 cups cornstarch
1 cup Splenda granular (sugar substitute)

Directions:
Prep Time: 5 mins
Total Time: 5 mins
1 Combine all ingredients in food processor or blender.
2 Whip until well blended and powdered.

Avocado-Tomato Melt Sandwich
Yields: 4 servings
Ingredients:

4 English muffins, split
1 ripe avocado, peeled, pitted, and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse sea salt
1/4 cup chopped fresh basil leaves
Fresh Mozzarella Cheese, sliced thin
1/4 cup grated Parmesan cheese
Fresh ground black pepper

Preparation:
Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven. 
Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.
Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!

If you are looking for something different try one of my favorite sandwiches for a twist!!

Chicken Parm Melts! They are soo good.

• fresh or leftover cooked chicken breast [sliced]
• simmer a can of your favorite tomato sauce
• Add the chicken to it
• Cook for 10-15 minutes
• then toast some thick cut italian bread or French bread
• pour the chicken with the sauce over the toast
• top it off with parmesan and mozzarella cheese
• then bake until melted
• Enjoy!

Oh My!!!! Yummy...................

Pizza Melt:

• Ok this is pretty simple
• you can use a 1/2 of bagel or English Muffin or Toasted bread
• spread with pizza sauce
• then layer pepperoni, onion, green pepper and mushrooms or do like me and use pinapple and a slice of ham
• Top with mozzarella cheese
• Bake a few minutes till cheese is melted
• Enjoy!
  

I saw this recipe online over at "All my Art" and I thought what a wonderful twist to the regular chicken salad sandwiches.

  

Chicken Salad with Maple Dressing (makes one serving.)

 

1 cup cooked chicken chunks

1/2 to 1 apple, chopped (I like to leave the skin on)

1/3 cup chopped celery

3 tbsp. chopped pecans

1/4 cup low fat mayonnaise

1/4 tsp. maple flavoring

Put chopped ingredients in mixing bowl. Stir flavoring into mayonnaise and fold into the chopped ingredients. Chill and serve.

For more sandwich recipes go here:

Enjoy!

Happy Easter

We had a little rain today but then the sun came out and it was a glorious day... Happy Easter to all...have a yummy day

Pink Lemonade Pie Great For Easter

This recipe and photo came from Scotty's Place

she has a fantastic blog be sure to visit her!



               Pink Lemonade Pie w/Coconut

It’s very easy and quick to put together. And would be great for Easter!

Pink Lemonade Pie w/Coconut
8 oz cream cheese (softened)
14-oz can sweetened condensed milk
12-oz can frozen pink lemonade concentrate *
3/4 to 1 cup sweetened flaked coconut (plus some to sprinkle on top)
Two 8-oz tubs of Cool Whip or one large
Red Food Coloring
Two Shortbread Pie Crust Shells

*Note: You can use about 3/4 of the lemonade concentrate because it’s too sour with the full 12 oz.

Combine first four ingredients with an electric mixer. Add 4-5 drops of red food coloring (color will lighten considerably once you add the Cool Whip). Fold in the Cool Whip until combined well. Pour into pie shells and top with more coconut. You can decorate it with some jelly beans if you’d like. They look cute on there nestled in the coconut.

Cover and refrigerate at least four hours or overnight.
This pie is good frozen too!

Happy St Patrick's Day Goodies

Now that we are in March and St Patrick's Day is upon us I thought I would add a couple good recipes for the "Irish" Green month!!

This is called Luck of the Irish Quiche

Ingredients :

15 oz Corned beef hash

1/4 c Softened bread crumbs
4 Eggs
1 c Shredded Swiss cheese [I use the Mexican mix] 
1 bag of Broccoli cuts
1 tbsp Flour
1 c  milk
1 dash lemon pepper
1 dash season mix
1 dash Cayenne pepper
Green pepper rings [just slice them making rings for a pretty affect]
 I use tomato rings as I am not fond of green peppers


Preheat oven to 350-degrees F. In a bowl, combine hash, bread crumbs, broccoli,  and 1 egg. Mix until well blended. Spread mixture in a 9-inch pie plate. Toss cheese with flour, then sprinkle on top of hash mixture. Combine remaining 3 eggs, milk and seasonings. Pour into hash-lined plate. Bake for 40 minutes or until egg mixture is set. Garnish with green pepper rings. 

And we gotta have scones... These are GREAT!!!

Irish Scones

 1 3/4 cups all-purpose flour                   4 teaspoons baking powder Preheat the oven to 400 degrees F (200 degrees C).

1/4 cup white sugar                                 1/8 teaspoon salt
5 tablespoons unsalted butter                1/2 cup dried currants or raisins
1/2 cup milk                                             1/4 cup sour cream
1 egg                                                        1 tablespoon milk




Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!


With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.


Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain

   Irish Soda Bread

1/4 Cup Sugar
1/4 Cup Butter
4 Cups Unbleached Flour
1 1/2 Cups Currants
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt coarse
1/8 Teaspoon Cardamom
1 Egg at room temperature
1 3/4 Cups Buttermilk at room temperature
How To:
1. Cut this crusty bread in wedges to serve.
2. Add two teaspoons grate lemon peel to complement the flavor of the currants.
3. In a large bowl, combine the first six ingredients.
4. Cut in the butter with a pastry blender or work it in with your finger.
5. Mix the egg and buttermilk together and then add this mixture to the dry ingredients.
6. Stir until well blended.
7. Add the currants and stir the mixture well.
8. Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth.
9. Divide the dough into two pieces, shaping each into a round loaf.
10. Place each in a greased 8 inch cake or pie pan,pressing it down until the dough fills the pan.
11. Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf.
12. Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it.
13. Turn out on a wire rack to cool.
14. Do not cut for about 4 hours.

Enjoy!!!



World's best ice cream commercial!

Warning may not be for all eyes....I think this is hilarious... watch if you dare...

Who Doesn't Love Sponge Bob Especially with Jellyfish Jam

I just love Sponge Bob....

Here is a great Jam recipe....

Amish Apple Butter

• Apples (half sweet and half tart)
• apple cider
• sugar (3 cups to every 2 quarts cider)
• cinnamon
• cloves
• allspice

Directions

1. Cut apples into eighths (no need to peel or core them),
2. put them in the bottom of a large, heavy pot.
3. Cover with apple cider, bring to a boil,
4. then turn the heat down and simmer until the apples are mushy.
5. Run the apples through a food mill to remove the peels and seeds,
6. then dump back into the pot with the juices.
7. Add the sugar, bring to a boil again,
8. then put on the lowest heat and simmer.
9. Stir every half hour or so for the first couple of hours.
10. As it thickens, stir it more frequently.
11. When the apple butter is the proper, spreadable consistency, flavor liberally with cinnamon, cloves, and allspice.
12. Can as you would jelly.

Great for The Game

These are not only easy dips but they are excellent for all those hungry guys watching the Super Bowl

Chile Cheese Dip:

• 1 can chili
• 1 bag of shredded cheese [I use the Mexican mix]
• 1 pkg of cream cheese
• 1 bag of chips

Now spead softened cream cheese over the bottom of a 9x9" square glass or micro safe dish, Spread chili over cream cheese. Sprinkle on cheese. Microwave on high about 3min or until thoroughly heated. Serve with chips and enjoy!


Cheescake Cream Dip

• 1 pkg cram cheese
• 1 jar Marshmellow cream

Mix cream cheese and marshmellow cream until well blended. Refrigerate at least 2-3 hours, 
serve with assorted fruit, pound cake and cookies. yummy!! Enjoy...this one's a huge hit with any crowd!!

Swapping with a School Theme

Oh.. my... MIA I have been....I exchanged with a partner on Yummy Recipe swaps this month for a school theme, "Sandwiches and Snacks" I got a cute school time bag and crayons, a fun sandwich receipe and the cutest crust and sandwich cutter, with a pattern for a school vest.... IT is a great package...

Yummy Recipe Swap Packages Sent and Received

Want to swap some handmade recipes and goodies with other recipe collectors and friends?

Then check out Yummy Recipe Swap over on Flickr. It is a great place to swap all kinds of recipes weather for eating or gardening or spas fromt he kitchen or this month's new swap, "Cooking Tips" fun fun fun!!!!

The Spa recipe one I made for Clasheen included a sponge with a hand crocheted top for the bath.. :) and I made a little booklet recipe for the spa treatment I sent..

This one was for sweet month Valentine's and I chose a coconut recipe...which I sent on to Always Joy we have to send one ingredient along with the recipe too... :)

I got this lovely package from Vickyplum with handmade egg cozys and heart cutters and cute strawberry fat 1/4 and heart buttons.. :)

This was the jar recipe I sent to my partner.. funkyluke I sent her the currant rice made with rasins.
And the swap for "Mixed in a Jar" and this is what I got from Always joy ....it even had the cutest corn cob holders with it....and a neat hotpad....

Then we had the one for the garden...I decided to make recipes for rich potting soil and bug sprays made from the kitchen. I had a lot of fun making up the package..I even got one of those cute squirrmy rubber worms that lights up when hit, and pictures of my flower beds, an emery board made in the shape of a leaf, some soil fertilizer cubes, flower seeds, and a handmade recipe card booklet I made from pretty scrapbooking paper and tied it together with a piece of yarn...

This is the lovely tote bag Girly girl Bags made me to go with my spa package she sent me. Isn't it the cutest print...See the coffee scrub spa treatment recipe it came with yummy smelling coffee beans too... :)

Recipe Handmade Cards for Gifts

Handmade recipe cards make wonderful "cost saving" gift for anyone. A friend, Mom, sister, a neighbor, teacher, mail lady, your favorite hairdresser or nail lady. Just about any occasion it is a welcomed gift. After all we all need recipes for our parties or get togethers. I love getting them and you can then put them into a "Scrapebook" recipe book. What a great way to store those recipe cards!

What you'll need:
Cardstock [Michael's or any crafting store has a wide variety]

Index cards or whiter or cream color cardstock
Printer
Scissors
stickers [any craft store even Walmart]

decorative hole punches

stamps [in any design desired]

buttons

How to make it:
You can either purchase cardstock paper at your craft store or you can print on printer paper and glue to index cards. I recommend using the cardstock paper.

Basic Directions:

• Decide on whether you will use 3x5" or 4x6" recipe cards. (Hint: Whether you are going to put it into a card holder or a scrapebook will determine the size]
• Layering your recipe cards are fun
• use a larger card stock paper for the backing maybe 5x7
• then print out your recipe card
• glue it to a smaller one like 4x5
• then glue the recipe card to the 5x7 paper backing
• add your stickers or buttons around the edges
• maybe punches of stamping designs
• always put your name and who its to with the date on the back using a pretty glittery ink[that is if you haven't already typed it on the front of the recipe card. This is i,portant to do if you plan on putting it into a scrapebook]

Genreal Directions:

• Choose a theme [like if it is for a dinner mabye you want stickers with forks, or candles, or if its a bar b que maybe some stickers of cooking outside, or ants, or grills, you decide]
• pick out some decorative stickers or buttons to match your theme
• Either write your recipes on the cards or use your computet [ I suggest for better reading to use your computer. There are many available templates.]
• f you give them as gifts, you can make one or several and tie them together with a pretty ribbon or wrap them up in tissue paper or netting and tie with ribbon or yarn.
• Add a few theme related gifts, such as a jar of bar b que sauce with your bar b que recipe. It is always great to include one of the ingredients with the recipe or all of the ingredents in a basket.
• You can also do a 4 season theme and make 4 recipes with a theme for each season.
• Or theme it to a holiday and put the recipes and the themed extras into a basket
• How about making a recipe that is not edible, but instead one for a Kitchen Spa, Garden, Pet recipe [for food or cleaning items], or even one to prepare you for a party like a "B" day or tea party.

There are tons of ideas for recipes and making them themed with a few little extras goes a long way and will be very appreciated by any person you decide to give it to!

Happy recipe making!

My Knit/Crochet Spring Fling Party Recipes

Our annual "Spring Fling" party at my house for my LYG was a blast and as usual I had to come up with a theme...I decided on butterflys and flowers....I searched the Internet and found this cute ideas on About and made regular cupcakes and bought some gummy worms for the bodies and cut them in 1/2, then I used sugar sprinkled jelly candies and sliced them in 1/2 and used them for the wings, the feelers were made from licorice.....fun fun...

the "Dirt" flower pots I "tweeked" a little, I bought some pound cake and pushed it into the bottom of the little pots I found at Michaels, then made some chocolate and vanilla pudding and put that in, then topped it with crushed Oreos to look like dirt. Before adding the pudding and cut a straw to size and pushed it into the pound cake. then at the end stuck a floer into the straw and used the left over gummy worms on top...and there you have your flower pots....so easy and perfect for any spring or summer party!!!

Cinnamon Sticks GUEST GROSGRAIN GIVEAWAY!!!!

Cinnamon Sticks GUEST GROSGRAIN GIVEAWAY!!!!

Sweet Potato REcipe Contest!! Win $1000

Sweet Bytes is offering a wonderful contest!! You could win $1000 just for making your favorite "original" sweet potoa recipe. All ya have to do is make it, photo it and post it on your blog, then let Sweet Bytes know... Go over there right now, and read all the rules and get cooking...............

Entries will be accepted beginning Saturday February 21, 2009 at 9:00 am ET through 11:59 pm ET on Tuesday, March 31, 2009. Contest is only open to US residents who are 18 years of age or older and currently maintain a blog. Winners picked April 9th

Recipe Swap Cupcake Lovers

I run a small recipe swap on Flickr, Yummy Recipe Swap, and this was the recipe I recieved for Feburary's swap. It is a really great one for cupcakes. I love getting new recipes especially ones for desserts.

I decided to check out some cupcake variation ideas for decorating them once I make them and here are some of my results.

Recipe, Recipe, on the Wall, Whose the Fairest of them All?

I must mention fairy cakes here on my blog for the first time. Some recipe classics never go out of fashion and fairy cakes top the list! They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party should be without them.

That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon or packed lunch treats.

The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings. Some die-hard purists may omit the vanilla extract, but I think fairy cakes are better with it. They are neither difficult nor elegant, but they are made specifically to attract the magical faries into a a childs world, or yours and mine. I love them and make them at all sorts of occasions even though my children are grown and out on their own. :)

I have included several recipes but the first one is your simple, basic one that is not only easy, but my favorite!! Enjoy...

Basic recipe for fairy cakes:

Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep).

You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture.

Ingredients:
4 1/2 oz softened butter
4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
4 1/2 oz self-raising flour
2 tbsp milk

• Preheat the oven to 375'
• Either butter the tin or place the paper cases in the holes (see above).
• In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
• Add the beaten egg, a little at a time, whisking to mix
• beat in the vanilla
• Sift in half of the flour and fold into the mixture
• Add the milk and the rest of the flour and fold until well combined
• Spoon into the tin and bake for 12 minutes or until risen and golden on top
• Allow to cool for ten minutes on a rack before removing from the tin

Ideas for Toppings:

Lemon or Orange Glacé Icing with Cherries

4 oz icing sugar
2 tbsp freshly squeezed lemon or orange juice
12 glacé cherries, cut in half (these work best when making the mini cakes)

• Mix the juice into the icing sugar
• stir until well blended
• Drizzle over the cakes when cooled
• Top with the cherries, cut side down, while the icing is still soft

Chocolate Ganache Glaze

5 1/2 oz good quality dark chocolate
5 fl oz double cream

• Break the chocolate into pieces and heat gently
• with the cream in a bowl set over a pan of simmering water.
• stir until the chocolate is melted and the mixture well blended.
• Allow to cool slightly to thicken then pour over the cakes.
• It will harden on cooling.
  

Fairy Cakes:

Ingredients (makes 30 mini fairy cakes):
4 ounces butter
4 ounces Sugar
4 ounces sifted Self Raising Flour
2 eggs
1 cup sifted Powdered sugar
Juice of a lemon (*and zest, optional)
Food coloring of your choice if desired
Cake Decorations

Method:

• Put butter and eggs out of the fridge, to warm up to room temperature
• Preheat oven to 375F
• Put out 30 mini paper cases on a baking tray
• Either by hand or in a mixer beat the butter and sugar together until pale, fluffy and light
• (*optional - add lemon zest at this stage if you desire)
• one at a time, beat the eggs in a separate bowl
• beating hard, until all the ingredients are mixed well
• gently fold the flour into the butter mixture until everything is combined
• Do not over mix or beat the flour
• Using a teaspoon, drop small heaped teaspoon dollops of the batter into the paper cases
• Transfer the tray to the preheated oven
• Leave at least 17 minutes without opening the door
• They should be golden brown on the surface once cooked
• If still a bit pale after 17 minutes, turn the tray in the oven and bake for a further 3 minutes
• Transfer mini cakes to a cooling rack
• Meanwhile add a few drops of colouring to the sifted powdered sugar in a medium bowl
• Add fresh lemon juice, a small squirt at a time, beating hard, until all the sugar is blended into a thick fondant
• Go gingerly with the liquid, you want it to be very thick
• Stop adding lemon juice as soon as it reaches the fondant stage
• carefully drop a dollop of the fondant onto the centre of each little cake
• Leave it to spread over the surface
• You can guide the icing with a knife dipped in hot water if you want more control over where it dribbles
• Top with a candy or cake decoration of your choice.-Look for the fairies!

FAIRY CAKES

• 1 c. raisins (golden)
• 1 tsp. of each (or to taste)
• cinnamon
• nutmeg 1 tbsp
• vanilla flavoring
• 1 c. of flour
• 1/2 c. unsalted butter
• 1 tsp. baking powder
• 1/2 c. sugar
• 1 egg
• 1/2 c. milk (whole or low-fat)

Preheat oven to 350 degrees. Grease 9 inch square pan or cake pan (round). Mix flour, baking powder and spices, cream butter and add to flour mixture, add sugar, vanilla and raisins. Beat eggs and milk. Add to mixture, blend lightly.
Spoon into pan, bake for 25 minutes or until knife comes out clean. If made in cake round, cake will be only about 2 to 3 inches high and moist and heavy. Serve warm if you prefer. Also great with powdered sugar on top. Serve with pot of cinnamon spice tea. Yum Yum......
FAIRY PUDDING

1 c. sugar
1 env. Knox gelatin
1 c. milk
2 eggs (separated)
1 c. whipped cream
Graham cracker crumbs

Cook sugar, gelatin, milk and beaten egg yolks until it bubbles.
Let cool.
Fold beaten egg whites and whipped cream.
Put crumbs on bottom of dish.
Pour fairy pudding over.
Add crumbs on top of pudding.
Refrigerate.