Ribbon Sandwhiches

I had to copy a friends post for these sandwhiches, they were seriously so good. Thanks Miranda! She served these at her son's first birthday party and now they are on the menu for my baby shower ha!

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WARNING!! Eaters discretion is advised. Recipe may cause over eating....


2 loaves of bread sliced horizontally. (this can be ordered from most bakeries, just ask for ribbon sandwich bread)

Cream cheese filling:
8 oz package of cream cheese softened
1 1/4 cups crushed pineapple drained slightly
1/4 cup sugar

Combine and mix well

Chicken Salad Filling

4 cups cooked chicken shredded
1 cup celery finely minced
1/3 cup yellow onions finely minced
1/2 tsp salt
pepper to taste
1 Cup Mayonnaise

Combine ingredients and stir until well blended

Using 3 slices of bread, spread cream cheese on bottom layer, then next layer of bread, spread with a small amount of mayo, then cover layer with chicken mixture. Then add top layer of bread spreading top and bottom with mayonnaise. (We only did mayo on one side of the bread, but you can do what you want!) If desired top with paprika and dry parsley flakes. Trim crust on all 4 sides and slice each loaf into 12 sandwiches. Should have 24 sandwiches.

Red Velvet Cake/Cupcakes

I've been looking for a great Red Velvet recipe for awhile and I think I have found a winner... for now. The texture is light and perfect and the cake is not too sweet. I'm still working on the frosting, the one I made from Paula Deen is super sweet, but much too cream cheesy and rich for my liking. Tastes like what you would put on cinnamon rolls. I can't wait until the holidays so I can make a full on cake, I just halved the recipe and made a dozen cupcakes for the test run.

I'll post the frosting recipe for kicks but I think I know what needs to be done to lighten it up a bit.

Red Velvet Cake/Cupcakes
Adapted from Paula Deen's recipe

2 1/2 cups flour
2 cups sugar
1 tsp. salt
2 Tbsp cocoa
1 1/2 tsp. baking soda
1 cup oil (can be partially or fully substituted with plain yogurt, sour cream, or applesauce but that may affect the texture a bit)
2 eggs, separated
1 1/2 cups buttermilk (I used fat free milk plus 1 Tbsp. vinegar)
1 1/2 tsp. vanilla
2 oz. red food coloring (all I had was pink and I didn't add that much so mine were more rose colored)

Preheat oven to 350 degrees
Combine in a large bowl flour, sugar, salt, cocoa and soda. Sift or whisk together and place aside.

Separate the egg whites from the yolks, beat whites until soft peaks form (about a couple minutes) Place the whites aside.
In a medium owl blend oil, egg yolks, buttermilk, vanilla. Slowly blend (or hand mix) into flour mixture until just blended. Do not over mix. Mixture should be not too thick and not too runny either. Gently fold in the egg whites until just blended.

For a cake bake in 3 8-inch round greased and floured cake pans for 20-25 minutes, check with a toothpick.
For cupcakes bake for 18 - 20 minutes. Will make 2 dozen
Cool completely before frosting.

(I omitted the coconut and pecans and just a note to self I believe it can be lightened up with a flour and milk sauce and less conf. sugar)
Frosting:

1 8-ounce package cream cheese
1 stick butter softened
2 cups melted marshmallows (or fluff)
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans

Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Rainbow Fruit Salad

This is a refreshing fruit salad that can be tailored to whatever fruit you have, try it with kiwi, blueberries, raspberries, etc! The glaze is a fresh and tangy complement to the fruit.

Rainbow Fruit Salad

2 peaches, peeled, pitted and sliced
2 oranges peeled and sliced
2 cups of strawberries hulled and sliced
1 cup of seedless grapes (green or purple/red)
1 cup melon balls
Pineapple Lime Dressing

In a large bowl, combine fruit. Add dressing and GENTLY stir to coat. Serves 8.

Pineapple Lime Dressing

In a small bowl combine:
1/2 cup pineapple juice
1 tsp finely grated lime peel
3 Tbsp. lime juice
3 Tbsp. honey
1/2 tsp ginger
Wisk until blended.

Cinnamon Roll Pancakes with Cream Cheese Syrup

The name says it all... HOLY YUM! It's like a cinnamon roll without the guilt, well without most of the guilt anyways! :) The pancakes came out nice and fluffy this time, I have tried other recipes and that have been heavy and dense. I adapted this recipe from Tasty Kitchen.

Cinnamon Pancakes with Vanilla Cream Cheese Syrup

1-½ cup All-purpose Flour
3 Tablespoons White Sugar
½ teaspoons Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs divided
1 cup Milk
¼ cups Butter, Melted
1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.

In a small bowl whip the egg whites for a couple minutes until peaks start to form. Place aside.

In separate large bowl, beat together egg yolks, milk, butter and vanilla. Stir in flour mixture. Gently fold in whipped egg whites until incorporated. (Important for fluffy texture!)

Heat a lightly oiled griddle or frying pan over medium heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Serve warm with syrup drizzled over the top.

Vanilla Cream Cheese Syrup


¼ cups Butter, Melted
2 Tbsp. Cream Cheese, softened
Dash Of Salt
1 Tablespoon Maple Syrup
1 tsp vanilla ext.
¼ cups Whole Milk (more If Needed)
1 cup Powdered Sugar

Beat all ingredients together until smooth, adding more milk as needed.

Super Easy Zucchini-Squash Dish

This is a perfect way to use up some of that zucchini and squash you have collecting in your garden or on your countertop. It can be used as a side dish or can be placed on top of cooked spaghetti noodles.

1 Tbsp (glug) of olive oil
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1/2 cup chopped onion
2 cups spaghetti sauce (or tomato sauce dressed up with garlic and italian seasoning)
Fresh Parmesan cheese
Sprinkling of cheddar cheese

On low heat drizzle olive oil to coat bottom. Add your zucchini, squash, onions and let saute for a minute or two. Pour spaghetti sauce over veggies and cover with a lid. Let simmer for 15 minutes or until the veggies are cooked through. Add some fresh grated parmesan and a sprinkle of cheddar over the mix and let simmer covered for 5 more minutes.

BBQ'd Maple Glazed Salmon

This is one of my favorite ways to enjoy salmon. It's super quick and easy and so good you'll want to lick your fingers when your done :)

BBQ'd Maple Glazed Salmon

1/4 cup maple syrup (tastes better with the real stuff but it's expensive and the fake stuff works nicely in a pinch)
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
A couple squirts of your favorite BBQ sauce (mine are Sweet Baby Rays and Lucilles)

1.In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2.Place salmon in a shallow glass baking dish, or a Ziploc baggie and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Throw on the BBQ on medium heat, and baste with the remaining marinade. (15 min?)
4. For the last 3 minutes of cooking put a squirt of BBQ sauce on each fillet (both sides) and brush to cover. Important to do this only the last couple minutes of BBQing, you only want the sauce to start caramelizing not blackening. Salmon is done when the middle flakes easily with a fork. Enjoy!

Texas Sheet Cake

I made this for the 4th of July BBQ we were invited to. It turned out fantastic and I even brought the leftovers to a pool party the next day where it tasted even better! I wouldn't make this for a weekday dessert (the butter content was driving me insane while I was baking :D ). It is definitely an indulgence that is meant to be shared with others.

Texas Sheet Cake

2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk (I use regular milk with a touch of vinegar, let sit for 5 minutes)
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
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FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Chicken Salad Croissants

I modified this recipe from Allrecipes.com. It turned out really yummy! I used to think grapes in the mix were disgusting... until I actually tried it! Somehow it is just so good :) To make it more savory add a couple crumbled strips of bacon. To make it more crunchy add slivered almonds or cashews. In a pinch you can use canned chicken but it tastes MUCH better to cook the chicken and shred it yourself.

2 1/2 cups diced cooked chicken ( I grilled mine in Italian dressing and garlic on the stove top)
1/2 cup thinly sliced celery
1 cup halved red grapes
1/4 cup finely chopped green onion
3/4 cup mayonnaise
1 teaspoon lemon juice
1 squirt prepared mustard

1 dash Worcestershire sauce
salt and pepper to taste
Directions
1.Combine chicken, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving. Serve atop croissants.

Weekly Menu

Monday- Creamy Farfalle Pasta with Chicken and Broccoli

Tuesday- Crockpot Pulled Pork sandwiches

Wednesday - Broccoli and Beef served with rice (just bought a mix for the sauce and marinade)

Thursday - Salmon with Maple Glaze served with asperagus

Friday - Leftover night!

Saturday - Grilled Cilantro Lime Chicken with Fresh Corn Salsa served with Spanish Rice

Sunday - we do Sundays easy... be it mac and cheese or chicken nuggets!

Glazed Bacon Wrapped Weenies!

Someone great once said "everything's better with bacon on it" and it is so true... Now I just need an excuse to make these because I really reeeeeally want to!


Bacon-Wrapped Li’l Smokies in a Brown Sugar and Maple Glaze

1 pound Li'l Smokies
12 ounces, weight Center-cut Bacon
FOR THE GLAZE:
⅓ cups Brown Sugar
¼ cups Maple Syrup (the Real Stuff)
1 Tablespoon Dijon Mustard
A Small Pinch Of Cayenne (optional)

Empty the smokies onto some paper towels and blot them dry. Dry smokies will allow the bacon to adhere better. Place the dried smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes.

While the smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place on a large cookie sheet in a single layer. Put the bacon in the fridge for at least 30 minutes. The well-chilled smokies and bacon will help to keep everything from getting too slippery when you wrap the smokies later.

When it is nearly time to take the smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil. Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.

Wrap a piece of bacon around each smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped smokies onto the foil-lined sheet pan, seam side down. Continue with the rest of the bacon and smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped smokie, trying to coat each one evenly. You should have just enough glaze to do the entire batch.

If they won't stay wrapped you can secure them with a toothpick.

Bake the smokies for about 35 minutes or until they are lightly brown on top. Immediately transfer the smokies to a serving plate or a slow cooker set on low to keep warm. These a very addictive. I apologize in advance.