Bacon, Tomato & Guacamole Grilled Cheese

Oh, do I ever love a good sandwich.  Hats off to the inventor, he has given me many, many meals.  Last night was no exception.

With the husband working and the kids in bed, I invited a girlfriend over for some wine and sandwiches.  Two of my loves.  We had a fun time chatting about her recent wedding and just catching up.  I'm not even mentioning what we had for dessert, as that is a whole 'nother post.

So, one of my favorite sandwich memories, is a story I've heard often, but wasn't even there to witness.  My husband has an aunt who is a prankster.  You always have to be looking behind your back when she is around, as you could be the victim at any given moment.

I've heard the story over the years that she was usually in charge of making sandwiches when her husband, uncles, nephews, etc. went on fishing trips.  Being the jokester that she is, she would leave the plastic wrapping around the Kraft cheese singles when layering their ham sandwiches.

Imagine their shock and bewilderment when they took their first bite!  Not very easy to bite through plastic wrapping.  I'm sure they all just rolled their eyes and yelled "Susie!", and then moved on to catching their fish.

Now to my grilled cheese creation.  Gosh, it was good.  We both claimed we probably won't make just a simple grilled cheese ever again, they were that good.

Bacon, Tomato & Guacamole Grilled Cheese
Focaccia bread
tomato
bacon
Kraft Swiss and Sharp Cheddar Cheese
Guacamole {2 avocados, 1/2 c.sour cream, 1/2 c. salsa, salt, pepper}

Preheat a panini press or grill top pan.  Assemble sandwiches - bacon, tomato, cheeses, guacamole spread on both slices of bread.  Spray the press with cooking spray.  Grill until golden brown and cheese is melted.

We both claimed we'd only eat one half of this and save the rest for later.  That didn't happen.  We devoured both halves.

A big thanks to Foodbuzz and Kraft for allowing me to create this sandwich.  As part of the Foodbuzz Tastemaker Program, I received a coupon for free Kraft Singles and a stipend.

What would you put on your dream grilled cheese?

Strawberry Pickin' = Jam Makin'

Photo Source

With the less-than-stellar-dumps-of-snow we didn't seem to get this winter, along with the mild spring, our strawberries here in Iowa are ready!  A few weeks earlier than usual, but that doesn't bother me.  Every year I make strawberry freezer jam and every year about 6 months into it, I run out.

This year I vowed to get 2 flats instead of my usual one and make that many more batches.  I'll let you know how long it lasts us...

The kids and I headed out this morning to The Pride of the Wapsi and picked up our freshly picked strawberries.  Now, by all means, I would LOVE to pick them myself, but I shelled out a few more bucks to have their workers pick them for me.  Can you imagine two kids under the age of 2 and me trying to pick two flats?  It would be awful.

I'd have to keep the little man from eating every single one he sees, and the little miss would get lost.  She runs.  Fast.  And I would spend more time chasing her than my strawberries.  You have to pick your battles.

We did get a nice shot of all the families out early this morning, hunched over (quite the workout!), picking their strawberries.  This place was busy.  They also have raspberries later this summer and quite the pumpkin spread in the fall.  A great place if you live in eastern Iowa.

I might regret this later, but here is a shot inside my fridge.  I also have two more flats shoved in there, one being held for a friend.  What she doesn't know is that I'll be charging her rent.

And like I say every year, I grew up thinking this recipe was some big family secret.  Until I finally started making it myself a few years back, only to have my mom say "the recipe is right on the box of Sure-Jell".  Otherwise known as the pectin she uses.  Thanks Mom.

Strawberry Freezer Jam

2 c. crushed fresh strawberries

4 c. sugar

1 pkg. dry pectin (we use Sure-Jell)

3/4 c. water

1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

You have to make this!  And I've made a ton of other variations as well - black raspberry, red raspberry, peach, blueberry.  Every single one I've tried is just as simple as the strawberry, the only things that differs is the amount of sugar each fruit uses.

Store this stuff in your freezer for up to a year.  If it lasts that long.

Want to know who won my cookie cutter giveaway?  Erica Best!  Erica please email me and I'll get those shipped out next week.  Thanks to all who entered.

Baked Blueberry Oatmeal + Giveaway

I always forget that I can check out my favorite magazines at the library, keeping them for up to a week.  Last week when I went there I stocked up on reading material, including some cooking magazines (shocker).  I am probably one of the last people on Earth that has yet to get a Kindle, Nook or iPad.  That doesn't mean I don't want one badly though!

Hopefully one will come in due time.  I keep wishing.

A version of this baked oatmeal was in one of the magazines and was calling my name.  I wanted something we could eat on for a few breakfasts in a row.  It kept great in the fridge and I just kept reheating the leftovers and pouring a little milk over top each morning.

The little miss devoured it and the little man kept saying "I don't like it".  You win some, you lose some, I guess.

Baked Blueberry Oatmeal

*feel free to substitute any fruit

2 c. old-fashioned oats

1/3 c. brown sugar

1 t. pumpkin pie spice

1/4 t. salt

1 1/4 c. milk

2 T. butter, melted

1 c. fresh blueberries

1/4 c. chopped walnuts, almonds or pecans

Preheat oven to 350 degrees and coat a 8x8 baking pan with cooking spray.  Meanwhile in a large bowl combine oats, brown sugar, and spices.  Stir in the milk, blueberries and melted butter.  Let stand for 5 minutes.

Transfer to dish, sprinkle with nuts.  Bake uncovered for 30-35 minutes or until knife inserted comes out clean.

And now for my giveaway!  I just couldn't pass these classy cookie cutters up this past weekend.  I got a pair for a good friend and a pair for my blog friends.  Wouldn't they be just perfect to cut out some cute tea sandwiches, sugar cookies or even sliced watermelon for your next girl's night out?

I even thought of cutting out some brownies with them.

But then again, my mind always reverts back to chocolate.  Sorry.

So, do you want to win these?  It's easy-peasy, just answer the below question.  And then pass on my blog to all your foodie friends.  They might want a chance at winning too.

Would you rather have a fancy drink or a classy pair of high heels on your next night out?  Sorry, guys, answer for your wife, girlfriend, or inner-lady.

I'll choose one random winner this coming Friday.  Ready.  Set.  Go!

*U.S. residents only*

On the Road with Good Eats

Various events had us on the road this weekend, just getting back home this morning.  The husband had a bachelor party to attend, I met up with some friends as well as visiting his parents and some other family.  The bachelor party took us to our old stomping grounds where we both attended college and lived for a few years after.

I miss that place greatly.

Of course I had to visit my favorite bakery.  Scratch Cupcakery has moved to a new location and it is HUGE!  Much larger than their first place, it is evident how much business they have.  The line was out the door when I arrived and the customers did not stop coming in.

I wish I owned a place like this.  Sigh.

The owner of Scratch also recently opened up Sweet Basil Market.  A foodie lover's paradise.  It has many bulk ingredients for baking and cake decorating, homemade jams, salsas, marinades, pastas, the list goes on an on.

I bought my first bag of quinoa (wish me luck!), along with some cute cookie cutters (that will be a giveaway later this week!) and other goodies that I just had.to.have.of.course.

For dinner I met a friend at myVerona, a fun, hip Italian restaurant downtown.  We sat on the deli/bar side, where it is a little less upscale, but very, very tasty.  After shooing the waitress away about 3 times as we were chatting too much to even look at the menu, we decided on their famous hand-cut fries with cheese sauce for an appetizer and then their version of a pizza margarita (with prosciutto!) for our entree.

It was fabulous.

The fun didn't stop yesterday.  We spent the day with his family and even left the little miss with Grandma and Grandpa so we could get some one on one time with the little guy.  We took him to the local fish hatchery and to check out all the rainbow trout.

He had a GRAND time feeding the fish and wanting to jump in the water.  It was a beautiful morning and just great to get outside with him and enjoy nature.

How was your weekend?  Fun trip?  Quiet weekend at home?

Pom-Spritzer Cocktails

I am apologizing for the lack of quality photos on this post, first and foremost.  Sorry, I forgot my camera and had to rely on others.  But trust me, this drink is GOOD.

At a recent bridal shower, I drank until my little heart was content.  It went down like water.  Which is bad I know.  But, when you are thirsty and a thirst-quenching drink is placed before you, you just cannot help but guzzle it.

And then have another.

Pom-Spritzer Cocktails

*this makes a LOT

1 bottle pomegranate juice

1/2 liter Sprite (use club soda if you want it less sweet)

1 bottle Moscato wine

a few splashes of citrus flavored vodka

There really is no exact science to this recipe, again I apologize.  Get creative and just start slowly, tasting as you go.  You can tweak it to your liking.

On a side note - did I tell you I have two tomato plants started and two red pepper plants started?  Thanks to my parents who came down last weekend.  I put them to work on my flower beds and they also did a little gardening.

Here's to another Pom-Spritzer, hoping I can keep them alive and generate some produce.

Happy Drinking!

7-Layer Dessert Bars

I bake a lot.  I'll admit it.  But, I will also admit, that I give most of it away.  I take these delicious bites to work, daycare, my husband's work and in little care packages to friends.  I like to give.

I normally would never, ever make two pans of bars in one night, but this week was an exception.  I'm not sure if I've mentioned this before, but my husband is a cop.  He works odd and crazy hours, but loves his job and does a mighty fine good job of it.

This week happens to be Police Officer Memorial Week.  If you haven't taken the time to thank those that serve us day in and day out, please do.  They do so much more for us that you'll ever know.  With that being said, we honored the men (and women) yesterday with tons of food to feed all three shifts.  I was in charge of dessert for two of the shifts and this is what I baked up.



Two easy bar desserts that took me less than 15 minutes to whip up.  I'm featuring the 7-Layer Dessert Bar today, but I'll also fill you in on the other one below (even easier).  I've been eating these bars for YEARS, and frankly, you can change up the layers in anyway you like, it all bakes up the same.

7-Layer Dessert Bars
(layer in this order)
1 pkg. pre-made or homemade cookie dough (sugar, pb or chocolate chip)
1 c. Nutella
1 c. shredded coconut
1/2 c. chocolate chips
1/2 c. butterscotch chips
1 c. chopped walnuts
1 small can sweetened condensed milk

Spray a 9x13 baking dish with cooking spray.  Layer in ingredients in above order, starting with pressing down the cookie dough, spreading on Nutella, sprinkling on coconut, chips and walnuts, ending with drizzling on sweetened condensed milk.

Bake at 350 degrees for 25 minutes or until golden and bubbly.  Allow to cool before cutting into bars.

These cookie bars are simply: 1 boxed yellow cake mix, 2 eggs, 1/2 c. canola
oil or applesauce, 1 c. chocolate chips.  Bake at 350 for 25 minutes.

Both of these pans can be baked at the same time, saving you precious time and your oven less heating time.  A done deal!

Who else bakes for others?

Am I the only one?

Spicy Charred Broccoli

Here I am chatting about vegetables. 

Sorry, if you are not a vegetable fan.  But please keep reading.  Vegetables are good for you and I am fairly certain we all do not eat enough of them.  Me included.

One of the vegetables I adore is broccoli.  Right behind asparagus and corn on the cob (although that isn't really a healthy veggie...).  I could eat broccoli up in almost any dish, but I really, really am a sucker for it in any stir-fry, chinese or thai dish.  This broccoli reminds me of that.

Flipping through the latest Food Network magazine yesterday, I found this recipe.  With a head of broccoli in the crisper needed to be used up, I declared a "grilling" night and our whole meal was thrown on the grill, so we didn't have to heat up the house.  Cheddar-bacon brats, roasted potatoes and spicy charred broccoli.  I adapted their recipe a bit to what I had on hand.

Spicy Charred Broccoli

1 head of broccoli, cut into pieces

2 T. soy sauce

2 T. rice wine or white vinegar

4 t. sesame oil or canola oil

4 t. honey

1 t. red pepper flakes

salt/pepper

Preheat an indoor or outdoor grill to medium-high heat. 

In a bowl combine all ingredients, minus the broccoli, stir and set aside.  Place broccoli in a sprayed grill pan.  Place on direct heat 2-3 minutes, stirring around occasionally, until broccoli is cooked through and a bit charred.

Remove from grill and toss with dressing.  Serve immediately.

Oh...this broccoli is SO good.  Try it with your next meal.  Feel free to leave out the red pepper flakes, if you cannot handle heat, but honestly it just gives a bit of bite to it.  Not too much heat.

What is your favorite veggie?