Jarlsberg Beef Melt Sandwich for two

Goodness that is a sandwich!

Toasting time 5 minutes

Preparation time 20 minutes

Serves 2

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·                  Bread, fresh country style, machine or your favorite firm loaf

·                  Bread knife

·                  Mayonnaise,  Hellmanns, Best Food or Miracle Whip, your choice

·                  Beef, sliced H.E.B Nitrates, Nitrites free

·                  Mustard, stone ground, seedy, horseradish

·                  Swiss, Jarlsberg  Norwegan, sweet nutty cheese

·                  Convection or toaster oven and parchment lined baking tray

·                  Wire cheese slicer

·                  Spreader

·                  Spatula

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1.               4 slices total, 2 per person

2.               1 tablespoon Mayonnaise, for each slice of bread, spread evenly

3.               1 teaspoon Mustard, for two slices

4.               2 slices of beef per slice of bread

5.               1 slice of Jarlsberg per slice of bread

Note: This will be toasted open faced and then assembled for two.

Cut even slices, use the flat of my knife blade to gauge the thickness I want. I love bread, but you don’t want too thin or overly thick.

Mustard, I love the seedy ones, stone ground, and horseradish ones. 

This were to thick to fold, if yours is thin, fold like an accordion as it will create a delightful thickness..moist and enjoyable.

This is a good way to try this type of cheese, if you haven’t already tried it before, as it goes very well with mustard and beef.

Toast setting, should be done as cheese is melted to your liking. 

Remove from oven and place together, one as the top and set on plates.

Slice to serve.

…mmmmm! Enjoy with your favorite beverage and a pickle on the side.

Perfect for during the week when you are tired and it registers over 100 degrees outside.

A bowl full of cherries, a nice ending to a light meal.

~ ~ ~ Good Eating!! ~ ~ ~

~ ~ ~ Good Eating!! ~ ~ ~

Key Lime Iced Wafers

Baking time 15 minutes

Preparation time 20 minutes

Pre heat oven to 375 degrees F

Serves 2-4 Cookie Monsters

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·                  Parchment paper lined cookie sheets

·                  One mixing bowl, large

·                  Pastry or icing brush

·                  Measuring spoons, cups

·                  Hand held mixer

·                  Large spoon

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1.               ½ cup Unsalted sweet butter

2.               1-1/3 Cup, pure cane granulated sugar

3.               3 eggs

4.               3 Tablespoons lime juice, may use lemon juice if desired

5.               2 cups all purpose flour

6.               ¼ teaspoon sea salt

Begin by starting your oven to preheat at 375 degrees.

Using large mixing bowl, add the butter and sugar. You want to use the mixer for beating these together very well till it resembles very course meal. If your butter is soft, it will be smooth with granulated sugar well mixed in.

Crack the eggs carefully into the bowl...

….and go ahead and mix well. 

It should start to get fluffy…

….and it will look like it has increased in volume…cause it has!

Now add the vanilla and ….

…..add the lime juice and mix well.

Ahh....this smells so wonderful! Like back to the islands!!

Add the flour and salt all together. Start your mixer slowly and increase the speed slowly after you know the flour won’t fly out of your bowl…if you don’t start slow, your gonna have a job cleaning up after cookies and who wants to do that when cookies are ready to eat out of the oven!

The batter should resemble pancake batter, thin.

Spoon carefully onto the parchement paper lined cookie sheet.

Place spaced apart as these will rise and spread as a wafer.

Place into preheated oven and bake for 15 minutes.

Remove from oven and slide cookies and parchment paper directly onto your counter to cool.

Ice made with 1/2 cup powder sugar and 

mix with enough lime juice 

to make a thin icing 

and brush like a paint brush 

on top of the wafers.

Love 'em!!

Darlin...I love you Breakfast !

Convection Oven  Baking time 25 minutes

Preparation time 10 minutes

Preheat oven to 425 degrees

Serves 2-4

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·                  Parchment paper lined Baking dish, I use the one that came with the Convection Oven

·                  One mixing bowl, medium

·                  One small bowl

·                  Measuring spoons

·                  Small sauce pan, fill with water to 2 inches from the top

·                  Wooden or bamboo mixing spoon

·                  Wire Whisk

·                  Metal spatula for serving

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1.               ½ Sweet Onion, diced into 1 to ½ inch pieces

2.               6 small red potatoes, diced into ½ inch pieces

3.               1 each small orange and yellow Sweet Bell Pepper, diced into 1 to ½ inch pieces

4.               1 Package Applegate Turkey Bacon, slice into 2 inch pieces

5.               2 Tablespoons per portion of Pecorino cheese, grated for garnish

6.               1 Tablespoon, Bragg’s Apple Cider Vinegar

7.               4 Large Eggs, carefully cracked into a small bowl

8.               1 teaspoon each of thyme, dill, paprika, white pepper

9.               1 Tablespoon extra virgin olive oil

Begin by starting your oven to preheat at 425 degrees.

Place into your medium bowl the sweet onion, red potatoes and orange and yellow sweet bell peppers together and mix well with mixing spoon. Add herbs and extra virgin olive oil and mix very well coating all together. Tip onto parchment lined baking dish, spreading evenly from edge to edge. Place the turkey bacon pieces covering it all, it should make a nice single layer over the entire pan.

Place in preheated 425 degree oven and set timer for 25 minutes.

Take your Pecorino cheese and using the small size on your grater so you have enough for each person and set aside.

Crack the eggs carefully into the small bowl.

Now take the small pan with water and add the vinegar and turn on to high heat. When it comes to a rolling boil use your whisk to stir the hot water into a whirlpool. Remove your whisk and as the bubbles and hot water continue to swirl pour in the eggs from the bowl and set your timer to 4 minutes and turn the heat immediately lower to medium heat.

Check your oven, the turkey bacon should be crispy on one side and if you take a fork and pierce a piece of red potato, it should be tender yet firm.

I use a wide metal spatula to lift from the just ready piping hot oven veggies and turkey bacon into bowls. Sprinkle generously with the cheese.

When the eggs are done, lift one egg out at a time with the wire whisk, holding it over the pan to drain all the remaining cooking water from the egg. Place so it is on top of the veggies. Do this with each egg.

Pinch of thyme, dill, white pepper and paprika.

~ ~ ~ ~ Good start to a beautiful day....Darlin! ~ ~ ~ ~

End of the world crumble ( or Apple Cinnamon Pecan Crumble)

Convection Oven  Baking time 30 minutes

Preparation time 20 minutes

Serves 4

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·                  Parchment paper lined glass baking dish, 2 quart size

·                  Two mixing bowls, large and medium

·                  Measuring cup, measuring spoons

·                  Wooden or bamboo mixing spoon

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1.               3 large Gala Organic apples, peeled, cored, roughly medium sliced

2.               3 Tablespoons lemon juice

3.               1 teaspoon each cinnamon, nutmeg and cloves

4.               1 Tablespoon corn starch

5.               1 Tablespoon vanilla (vanilla brings out the flavor)

6.               ¾ - 1 Cup coarse chopped pecans

7.               ¼ Cup dark molasses

8.               ¼ Cup all purpose flour

9.               ¼ Cup unsalted butter

10.            ½ Cup oats, uncooked rolled or quick

Prepare the ingredients all on the counter. Line the glass pan with the parchment paper

Begin by starting your oven to preheat at 400 degrees.

Peel apples…

Quarter them and remove the core…

Cut roughly into medium slices…

Add sugar, corn starch, vanilla and half of the measurement of spices…

Stir with spoon and coat well, mixing till everything is mixed well…set aside.

Taking the pecan halves onto a cutting board, chop with large knife. Keeping the tip of the blade on cutting surface and lifting and placing down the handle edge walking the blade while keeping the tip of the knife down onto the cutting board as you walk the blade over all the pecans to get a even coarse size. Takes but 4 minutes, place into medium bowl.

Add molasses, remaining half of the spices, butter, flour, oats to the pecans. Mix very well by hand.

Place the apple mixture into the parchment lined glass dish. Press down with back of wooden spoon. Evenly place the pecan topping on top, press lightly with the back of the wooden spoon.

Place into convection oven for 20-30 minutes. Sometimes I have found I need to adjust the time with converting the normal times for cooking as the convection oven cooks faster.

Well….we shall see what happens at the normal setting for now and will post the results from this setting. ……crossing fingers!

~~~ ....after 30 minutes...~~~

The crumble is soft from the oven and while cooling becomes firm and crunchy bits of goodness.

So....get your plates ready.....

~~~~ Good eating! ~~~

Try your own versions.....Raisins in with the apples

Generously piled with whipped cream

Scoop of Natural Vanilla Ice Cream

or even a slice of cheddar cheese

what ever your pleasure!

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