The concept for this dish started out as a kind of PB&J ravioli, with the peanut butter forming the “pasta” and the jelly inside. Through a series of conversations and flashes of brilliance (or madness, you be the judge) it evolved into a full-on inversion of the usual PB&J system. The filling for this dessert is candied barley, a sort of crunchy bread analogue. The barley is sandwiched between two slices of peanut butter gelatin, and the whole is topped with macerated fruit to replace the jelly. The result is a not-too-sweet peanut buttery morsel that hopefully expands our definition for the word sandwich.
Peanut Butter Gelatin
2 envelopes unflavored gelatin
3/4 cup peanut butter
2 cups water
1/4 teaspoon salt
2 teaspoons sugar
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I like Italian stuff…okay let’s face it, I LOVE all things Italian: the country (Tuscany is just beautiful), the language (how romantic), the food (delicious), and even though I try to lead a simple life – I “ooh” and “ahh” over Furla handbags!
Ahem, back to the food…
2 lbs ground beef or turkey
1 c. bread crumbs
2 eggs
1/2 c. milk
1 tbs. Worcestershire sauce
various spices to your taste (I used garlic powder, onion powder, and basil – about 1 – 2 tbs each)
Yesterday I thought I’d try a simple and easy meatball recipe (that my brain whipped up…go me!):
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The smell of cinnamon and apples reminds me of the Autumn season. Since it has been cooler weather lately, I’ve decide to make Apple Cinnamon Bread.
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil (I always use olive oil)
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples – peeled, cored, and coarsely chopped
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Here is what you need to make peanut butter cookies:
1 1/4 cups flour (sifted)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening (I use butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
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This is a quick and easy chocolate pudding recipe that is great to make with your kids.
1 cup white sugar
2/3 cup unsweetened cocoa powder
6 tablespoons cornstarch
4 cups milk
4 teaspoons vanilla
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They say these Thumbprint Cookies (also known as Rosenmunnar) are Christmas Cookies, but I’m guessing “THEY” don’t know how easy these are to make all year round.
1/2 cup butter (softened)
1/4 cup white sugar
1 cup sifted flour
1/4 cup jelly or preserves
(I got 33 one inch cookies out of this)
Combine sugar and butter.
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Around here, Friday night is known as our family’s pizza party night. I like to make the dough a few days in advance and freeze it – it’s just easier that way for me.
Here’s the recipe I use to make homemade pizza dough:
1 cup warm water
1 T Yeast
1 t Sugar
1 t Onion Powder
1 t Oregano
1 t Garlic Powder
2 T Oil (I use olive oil)
2 1/2 – 3 c flour (more if using whole wheat flour)
Dissolve yeast and sugar in pre-heated water ( water should be between 105 degrees Fahrenheit and 115 degrees Fahrenheit) You will know if your yeast is active if after 5 minutes it starts to bubble. This is called “proofing the yeast.”
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I’m a stay at home mom. That always cracks me up: “stay at home mom.” As if I don’t have loads of laundry to do, three kids to entertain, not to mention educate, meals to prepare, and I can just kick my feet up all day and eat bon bons.
Well, after making this Oreo Truffle / Oreo Balls / Bon-Bon recipe, I might just have to take some time to kick back and relax!
Here’s how to make your own Oreo truffles:
1 lb. Oreo sandwich cookies
8 oz. cream cheese
Chocolate (I used about 3 squares of the Baker’s Chocolate)
Sprinkles (optional)
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I didn’t take a photo of the ingredients, but here is another photo of the finished recipe.
Ingredients:
2 chicken breasts
2 teaspoons of mayonnaise
salt
pepper
4 slices of cheese
1/2 red pepper
4 slices of smoked bacon
2 tablespoon of mustard
1 egg
1 teaspoon of milk
1/2 cup of breadcrumbs
1 tablespoon of potato flour
1/4 cup of sesame
oil for frying
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I didn’t take a photo of the ingredients. Here is another photo of the finished result of this calzone recipe.
Stuffing:
400g (14 ounces) chicken breasts
salt
1/2 teaspoon chili
1/2 teaspoon sweet pepper
200g (7 ounces) mushrooms
2 big onions
1 red pepper
1 courgette aka Zucchini (about 250g or about 9 ounces)
200g (7 ounces) cheese (grated)
1 teaspoon marjoram or oregano
oil for frying
Sauce:
160g (1.6 ounces) tomato puree
1/2 cup of water
1/2 cube of broth
1 teaspoon sugar
1/2 teaspoon chili
Dough:
450g (almost 16 ounces) flour
3 teaspoons of 18 percent cream
100 (3.5 ounces) yeast
1 egg
1 teaspoons sugar
1/2 teaspoon salt
1 tablespoon marjoram
1/2 cup of lukewarm water
1 tablespoon oil of olives
egg to spread if need be
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