Pepperoni Melts
I’m a busy mom (UNDERSTATEMENT) and turn to fast food wayyyyy too often! Tonight’s easy squeezy lemon peezy recipe? Pepperoni melts! I’ve never made them before but they were a hit! I had picked up thin sliced pepperoni from the grocery deli and Colby Jack cheese. I had no idea when I was digging in the fridge what I would fix for supper. Not bad for a last minute idea and we will definitely try this again. Needed: ½ pound thin sliced pepperoni ½ pound Colby Jack cheese 10 slices of bread (any kind, we used wheat, would also be good with sour dough) Butter or margarine (softened) I buttered one side of each slice of bread, added a slice of Colby Jack, and two pieces of thinly sliced pepperoni. Grill the sandwich as you would a grilled cheese sandwich and serve warm. I guarantee if your kids are pepperoni pizza fans these will be a hit that is quick and easy. I’m almost ashamed that they are so easy! Serve with carrot sticks. Want to get fancy? LOL Serve pizza sauce on the side for dipping. This obviously results in 5 sandwiches. I fed 4 people with the 5 sandwiches, 3 individuals and a bottomless 14yr old boy that always goes back for seconds. Enjoy! (This will not use up all your pepperoni & cheese. It's just what I happened to pick up at the grocer. I believe you could cut back to 1/4 pound of each and have enough depending on how many slices of each you would use)
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Trust me when I say my day doesn’t begin unless I’ve had my coffee! During the week I drink it black, there’s no time to mess around. BUT on weekends I love my coffee smooth and little bit on the sweet side. Much to my dismay I was out of creamer and no desire to make the 20 mile round trip to the store just for my one item.
I’ve been searching Pinterest all week on flavored creamers and decided today is the day! I’ll dive right in! I had written down one recipe that seemed pretty simple and more than likely I had all I needed in the cupboard. I might note I found this recipe on several sites so I’ll just give credit to Pinterest for providing it. I tweaked it just a bit as I decided to cook it but the recipe I had last read did not mention it. Vanilla Creamer: 1 14oz can of Sweetened Condensed Milk (I used a generic brand, lowering the cost even more) 14oz of 2% Milk (just use the empty can for measuring) 1-2tsp Vanilla (Truth? I just dumped, no measuring. Use as much or as little as needed for flavor. I used Watkins Pure Vanilla, any flavor would work.) I combined the ingredients and heated them on the stove to insure they were mixed well. Bring to low boil, stirring constantly, as to not to scorch to the bottom. Shut off the burner. I poured it right from the pan into my coffee cup! According to some of the material I read this is good up to 2 weeks in the refrigerator. At my house it won’t last that long so there’s no concern there. Did it pass that taste test? Heck yes! I’m kind of picky about the flavor in my coffee so this is highly recommended! It took approximately 10 minutes from start to finish. I think it so long because I was digging in the cupboard for the sweetened condensed milk. The bonus, its soooo much cheaper, name brand creamers are now over $5 a bottle, and even Brittany Ann can cook this! (smooches) I'm a collector of cookbooks. I read them like a fabulous book, a window peering into the kitchens of our ancestors. (Hey that's pretty good) I found this one in an home extension club cookbook.
8 C Flour 1/4 C Baking Powder 4 t Salt 1 1/2 Lard Sift the dry ingredients together; cut in the lard until "mealy" (soft & crumbly/ dry texture) Cover and refrigerate. To Use: 2 C Biscuit Mix, add 2/3 C milk, and knead. Roll and cut biscuits. **Lard or pig fat used then in place of shortening. I didn't even know you could still purchase lard but I did run across it several weeks ago when I made a trip to "the city". Better? Not sure. I remember grandma using it for her biscuits. I don't know if that's what made the difference. But trust me! They were outstanding! A maiden voyage! My first recorded recipe!
I inherited a rhubarb patch when we moved in and sadly my kids dislike it. I on the other hand, LOVE it! Since it tis the season I've decided on an easy rhubarb cobbler aka crunch. When I was little my mother used to make a rhubarb sauce, I was never very fond of it, but my brother ate it warm over toast or vanilla ice cream. I'll have to dig for the recipe. For now I guess crunch will just have to due. I'm not good, or hardly ever measure, so this will be a way for me to record and someday put that cookbook together for my kids. I've been making that promise for quite awhile. Rhubarb Cobbler 4 C Diced Rhubarb 4 t All Purpose Flour 1 C White Sugar 1 1/ 4 C Quick Oatmeal 1 1/4 C All Purpose Flour 1 C Brown Sugar 2 Sticks of Butter Preheat the oven to 375 degrees. In a bowl mix together diced rhubarb, 4t of all purpose flour, and white sugar. Spread in a 9x13 pan and set aside. In large bowl add 1 C brown sugar, 1 1/4 C oatmeal, 1 1/4 C all purpose flour, cut in 2 sticks of butter. Spread over the rhubarb and bake for 45-50 minutes. This will be extremely hot! I would let set for at least 10-20 minutes. My mother suggests you serve it over vanilla ice cream! BUT I think if it involved vanilla ice cream she might consider most anything be served on top. |