A Quick And Convenient Summer Lunch

I make these hot ham and cheese sandwiches many times, and when I do I usually make extra and freeze them. I try different variations of the same sandwich, but I think this one is our favorite. They are easy to do if you are serving a large group because there isn't any last minute prep work except to put them in the oven.

I bake a package of reduced fat Golden Wheat Pillsbury Grands on an ungreased tray in the oven. If you have another favorite hamburger roll or sandwich roll, it will work also, and you can skip this first step. When these Grands are baked and cooled, I cut each one in half and fill with the ingredients below;

The recipe is for eight sandwiches; 8 sandwich rolls, 1 1/2 lbs. thinly sliced deli ham, 1 1/2 cups of Kraft cheddar and monterey jack cheese cubes, and layer on the bottom half of the roll. In a bowl add 1/3 cup of mayo, 1/3 cup of honey mustard or brown mustard(whatever your choice), 1/3 cup of sweet pickle relish, 1/2 small onion, finely chopped and stir together. Spoon this mixture on the top half of the roll, and close the sandwich.

Wrap each sandwich individually in Reynold's foil wrap. Bake in a 350 degree oven for 20 minutes. Serve immediately, or let cool and freeze the sandwiches. Whenever needed take one out of the freezer, remove foil, microwave for a few seconds, and it's ready to eat. If I have these in the freezer, my husband often grabs one and takes it along to work, for his lunch. Really, these sandwiches are quick, easy and delicious!

Here is my quick version of doctored baked beans to go with the sandwiches. I use two cans of Bush's best Homestyle baked beans, add 1/4 cup of ketchup, 2 TB. yellow mustard and 1/4 cup of brown sugar. Stir together, put in casserole dish. I add a bag of french fried onions to the top of the beans. Bake for 1/2 hour in a 350 degree preheated oven.

Just in case you need to serve a group of people a casual lunch, this may work for you. I added a vegtable tray, a bowl of potato chips and a gallon of iced cold lemonade. Will you join us on the porch?

Creating Memories With Simple Pleasures

Remember summers of the past, when the chores were done and there was time to sit on the porch and talk with friends? Remember when the homemade lemonade and iced tea were staples in the refrigerator? My prayer this summer is to take times for friendships, for conversations without rushing onto the next thing. Life is full, at times stressful, and so fast paced, that often times seasons come and seasons go, without our taking time to enjoy them. Today I am sharing a few of the light snacks that we enjoy in our home. Quick, easy to assemble, and low in calories. Yes, I prefer delicious homemade lemonade and mint tea but, I do not always have it on hand or want the calories that go with it. "Clear Choice" comes in many flavors, and has zero calories. I think it is a refreshing drink. I add slices of lemons, limes and oranges to add some pizazz when serving. If you want to take it up a notch, try taking a long stemmed, washed and dried pansey, and tucking the stem into the sliced cut lemon on the side of the glass. Pansies are edible, so it does not hurt to add them. I add pansies to desserts and drinks many times in the Spring of the year. Try it, you might like the look.

Recently, I was in the home of a good friend. She had a glass bowl of this combination sitting on the table in our afternoon visit. It was a new snack combination to me, but the sweet and salty taste was one I knew I would copy.

Mixing these two beverages together is another low calorie, refreshing drink that my family enjoys. An 8 oz. glass of the Welch's has only 50 calories. Since I use half and half of each beverage, that creates a summer drink with only 25-30 calories per glass. Snacking on the 100-calories packs of Ritz bits with cheese can't hurt either(unless of course, you consume 5 or 6 packs in one sitting). At one time I purchased a large pack of bambo skewers at the grocery store. I use them for many things, but this time I lined fresh blueberries on it and stuck it in the beverage glass. I try to keep ice cubes made with this Welch's drink, on hand in a tupperware container in my freezer.

Three friends leisurely enjoying a warm summer evening together. A good reminder to me to make time for friends and memories this summer. Time to sit on the porch or in the backyard, relax, share and enjoy life. It does not just happen most times...it needs to be planned.

My "Personal" Version of Cheesecake

Here is pictured my personal version of cheesecake. I am actually not a big fan of cheesecake, although I do enjoy a slice of exceptionally good cheesecake, once in a while. There is a family in our area of the country that produces one of "the BEST" cheesecakes ever! It is a family business and it started with the mother in the family producing one amazing cheesecake. Her husband(if I understand the story correctly), took the recipe, reproduced it and took it to local restaurants. The rest is history. This company has grown and you can find" Pellman Cheesecakes" in restaurants and grocery stores throughout the eastern United States. Like I said, I only indulge in a slice of this gem, once in a great while. The rest of the time, this is how I enjoy cheesecake.

I take one or more(depending on how many parfaits that I want to serve), of Weight Watcher's strawberry, cherrry or blueberry cheesecake yogurt. Today I used the cherry cheesecake because I was out of the strawberry cheesecake yogurt, but it tasted every bit as good. I layer graham cracker crumbs in a glass parfait dish. I add the cheesecake yogurt, sliced fresh strawberries(or blueberries or sweet cherries), a dollop of light Cool Whip, and then I repeat layers of the same. I refrigerate the parfaits for at least a few hours, and sometimes a day or two. The flavors blend so nicely over time. It is so quick, easy, low in calories and refreshing. Perfect to serve for a ladies luncheon or dinner. I do not know much about the Weight Watcher's plan, but I do know they sure do make good yogurt.

Over the years, my favorite real cheesecake recipe, that I make especially over the summer is called "Spring Breeze Cheesecake". I found it in a magazine years ago. Every time that I make it, I get asked for the recipe. Here is it; 1 8oz. package of cream cheese, softened, 1/2 cup sugar, 1 cup sour cream, 2 teaspoons vanilla, 1 8 oz. container of Cool Whip, thawed, 1 Keebler Ready-Crust Graham Cracker pie crust(although I usually make my own with graham crackers). Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into crust. Chill until set, at least 4 hours, or overnight. When I serve this, I always serve it with a bowl of fresh cut up fruit(strawberries, peaches, blueberries, or cherry pie filling. So now, whether you have access to the store bought exceptionally good Pellman's cheesecake, or you want to go to a much lighter version as my own personal version, or if you want to make your own cheesecake and you need a light, airy and delicious version as the "Spring Breeze Cheesecake", the choice is up to you. I can vouch for all three types...they are so good! Even my husband enjoys my personal low calorie version. Hope you have a wonderful Saturday!

Karen's Toffee Delight

I do not who Karen is, but what I do know is that this recipe is outstanding! It is for you if...you like sweet and salty together...if you are not counting calories...if you want to give a gift to someone that you are trying to get to like you(this will work)...or if you have family coming in from out of state, for the weekend and you want a "welcome home" gift for them.

Since this recipe did not copy clearly, I will give you the ingredients and the instructions here; 1 and 1/2 sleeves of saltine crackers, 2 sticks of butter, 1/2 cup packed brown sugar, 1/2 bag milk chocolate chips, 1/2 bag peanut butter chips. Preparation; Put oven rack in highest position, preheat oven to 350 degrees. Line a 12 x 18 pan with sides with aluminum foil. Then cover with saltine crackers. In a separate pot, melt butter and add brown sugar, let simmer for four minutes, stirring constantly. Pour over crackers, spread until crackers are covered. Put in oven for 9 minutes. Remove from oven.

Cover with milk chocolate and peanut butter chips. Let sit for two minutes, then smooth with spatula.

Put in refrigerator for two hours. Then break apart. STORE IN FREEZER. Karen has a note with this, "be careful not to eat it all before it hits the plate."

Would this help you to feel welcomed home after not being home for three years?

Yesterday's Flavorful Food Dishes

Like I mentioned last week, the carrot cake came home from school, yesterday. It was every bit as delicious and appealing to the eye as she had said it would be. Interestingly enough, it was baked with Splenda, instead of sugar. which means that I could eat three slices instead of one...just kidding!!

Moist, delicious, and chocked full of carrots and walnuts...just like I want my carrot cake to be. Adding to the appeal of this cake, were each of the individually created carrots on top. How I wish that each slice was calorie free.

Last evening I tried this chicken recipe. My husband requested that I share this on my blog. Actually, all of us enjoyed the taste of this recipe, and I will make it again. It is a quick, simple recipe, with flavorful results. I did not have croutons on hand, so I cut up a small loaf of french bread, into cubes.

Served with a garden salad, this meal could be served for many occasions. I made it in the morning, and baked it in the evening, in time for dinner. I had three frozen chicken breasts that I put in a combination of boiling water and chicken stock. Cooked them for an hour until tender, then cut into cubes. If time does not allow for this process, you can buy a cooked rotisserie chicken at the store, and cut it in cubes. Either way...you may find that this recipe is a keeper.

Another Saturday Morning Breakfast Favorite

This scrambled egg and cheese pita, is another one of our family favorites. It is quick, easy and delicious, especially if the bacon has prepared ahead of time. I brown a pound of bacon when I have extra time. I keep it in my freezer for times when I only need a few slices.

I keep packages of these pitas in my freezer. I remove the amount that I need, and lightly brush on light virgin olive oil.

I then scramble the eggs. I took four eggs, a tablespoon of water, and a tablespoon of sour cream and whipped it all together. This is always the way I make scrambled eggs, because I learned it from Paula Deen. They taste better this way. When they were almost finished, I added 1/3 cup of shredded cheddar cheese.

I took some slices of already browned bacon out of the freezer, and nuked it slightly. I sliced a tomato, added the scrambled eggs, and added a thin layer of light mayo to one half of the opened pita. I folded the pita in half, and returned the completed pita to the pan on stove. I browned each side slightly, removed to a plate, cut in half and secured with picks. We like the combination of eggs, bacon, cheese, mayo and tomato, on a lowfat pita. Breakfast is now over, and many jobs are waiting to be completed on this beautiful," almost" Spring, Saturday morning.

"The Four Ingredient Cookbook" Comes Through Again

This chicken dinner comes from a book that I resort to often, "The New Cooking With 4 Ingredients Cookbook". Now, lately I have been discovering some mighty fine cooks and bakers in my tour of the blogging world, and I do share this recipe with some hesitation, as I am realizing the talent and skills involved in creating many scrumptious looking dishes. This, my dear friends will probably not be a recipe that you grab your pen for. But, on the other hand, it is a very tasty, quick, easy and requested recipe that I use even for dinner guests. I decided to post this dish because you may have limited time, and a mind focused on bigger issues, this evening when it is time to cook dinner.

Here is the simple recipe. I use butter instead of margarine. I bake in a preheated 350 degrees for an hour, so as to not dry out the chicken.

I pound each chicken breast half with a meat tenderizing mallet, before adding the cream cheese, butter and salt.


This Knorr's rice goes well with the chicken. It cooks in 7 minutes and is creamy and delicious. I serve the chicken breast on top of a mound of rice. I add a fresh garden salad, and if desired warm rolls, and dinner is ready. For me this works. I like having friends over, but time is often limited.

"Crispy Waffles" For A Saturday Morning Breakfast

Saturday morning breakfast is my husband's favorite. It is the only breakfast of the week that he gets to eat "big". This morning I made Belgium waffles, which rates right up there in his list of favorites. My dad introduced us to Belgium waffles many years ago. His favorite way to eat them was with ice cream in the middle...like an ice cream sandwich. One year for my birthday I received an electric waffle maker from Williams and Sonoma. Most times the plates of waffles that I serve look like the one above. This morning I served a plate like the one below.

This time I added peaches that I froze last summer, sprinkled them with powdered sugar, and finished with a small dollop of whipped cream. He said this may be his new favorite.

These peaches that I thawed from the freezer, are one of the most used of my frozen foods. Last summer, on one of my visits to a neighboring farm, I picked up an extra basket of peaches. They were exceptionally sweet peaches. I peeled them, halved them and then took my potato masher and mashed them, but only partially. I added some sugar. Since they were so sweet it did not require much(just according to taste). I dished it into plastic containers and froze it immediately. Over the winter, I thaw these peaches and put them over waffles, pancakes, I top pieces of yellow cake with vanilla pudding, the peaches and whipped cream, or I scoop vanilla ice cream, the peaches and add crushed shortbread cookies, and a dollop of whipped cream. All of these selections are so easy and taste so good! Like eating fresh peaches all year around.

The recipe that I use year after year for these waffles, I discovered in a "Vera Bradley Cookbook". The recipe was shared by Barbara Bradley Baekgaard, President and Co-Founder of Vera Bradley. Here is her wonderful, simple recipe; In one big bowl you add, 2 cups of baking mix(I use Bisquick), 1 egg, 1 1/3 cups of club soda, 1/2 cup of vegtable oil. Combine and mix with a wire whisk until smooth. Pour into a preheated waffle iron. Bake until golden brown. Serve with your favorite toppings. I was told that this recipe works for pancakes, if you do not own a waffle iron. I never tried it though. When my daughters were in high school, we would sometimes have "waffle bar parties". We would make the waffles, and include toppings for the friends to choose from; vanilla and chocolate ice cream balls, chocolate syrup, fresh strawberries, and chopped nuts. It was always a hit and a simple way to feed lots of teenagers.

For Dinner Again...Upon Request

I do not know how you do dinner in your home but, for us if there is a favorite on the part of my family, it is requested often. The simplicity of this meal is a bit embarrasing to share, but my husband told me that I must share it with you, my blogging friends. So, just in case you are looking for a quick, simple and inexpensive dinner, and you like tacos...this may be one to try. In the refrigerated section of the grocery store, I purchase this container of "Chi-Chi's" ground beef taco mix. I open the sealed plastic topping and put in the microwave for a few minutes(I forget exactly how long, possibly 5 minutes).

Onto a jelly roll pan I empty a bag of nachos(I think it works best to use the bite size), add the hot taco beef mixture over the top, and a bag of shredded cheese(mexican mix, or sharp cheddar, or whatever your preference). At this point I put in the oven, on the top shelf, and broil until cheese is totally melted.

Remove from oven, add chopped lettuce(unless you only have a bag of baby greens, the reason for the different shades of lettuces on the picture), and chopped tomatoes over the top. Serve with taco sauce and sour cream. At this point, my family transfers this to individual dinner plates, adding the salsa and sour cream, and mixing it together. Somewhat like a big taco salad. See, it is almost too simple, but the taste is so good(to us)!! Can also be used for an appetizer, or as in our case...dinner.

Long Time Favorite" Poppy Seed Bread" Recipe

Do you have some recipes that are old favorites...ones that you rely on year after year? Well, that is how this recipe is for me. Years ago, a good friend Arlene, brought this to a breakfast we both attended. I thought it tasted so good! In fact, I think most of the women there, requested the recipe. With Arlene and her baking reputation, that is a regular occurance when she brings her baked goods to events.

I really like recipes where you can take all of the ingredients, add them all at once, stir well, pour in pans, and bake. Quick, simple and well worth the time. Last evening I baked this recipe, again, since I needed some Valentine Day gifts. How do you like my heart spatula? One year my mother sent all of her girls heart spatulas from" Williams and Sonoma", for a gift on Valentine's Day. I think of her every time I use it.

I took one of the loaves of poppy seed bread, wrapped it in a folded kitchen towel, tied it with a ribbon and a homemade heart card, made with a cut out heart and a sticker.


In this simple package, I placed a loaf of poppy seed bread wrapped in plastic, in the side of a kitchen hot pad along with two packages of hot cappucccino, added a bow and a homemade tag. With a simple recipe, pre-made cards and some quickly done bows...this was almost as fast as writing out a card and sending it, although it sure does taste better.

By the way, it works well to freeze loaves of this bread. Thank you Arlene for sharing this recipe.

Blueberries...My Favorite Fruit

I am one of those rare type of people, who just happens to like blueberries better than candy...yes, any kind of candy. Some of those near and dear to my heart have even gone so far as to label me as a "freak of nature." I just consider the source, smile and go on. I am excited to do a new post on blueberries today. The photo above was one that I cut out of a past issue of "Country Living" magazine British Edition. A magazine that has many talented photographers, and continues to be one of the first ones to grab my attention in the bookstores.

I will share a recipe with you that I made for one of my friend's birthdays. She likes blueberries as much as I do. This recipe I created one time a year or so ago, when I forgot that I had signed up for treat at my church and I only had a small window of time to get the job done. It is so simple, not time consuming and I personally like the way it tastes. In a 9x13 inch pan(mine is very worn after 30 some years of use), I spread out the one pack of Pillsbury Crescent Rolls, covering the bottom of the pan. Next I spread a light layer of Whipped cream cheese over the crescent rolls. I sprinkle a light coating of sugar over the cream cheese layer. I took 1 cup of fresh blueberries and added 3/4 cup of blueberry pie filling. Mix together and pour over the cream cheese layer. If you prefer more of the filling and blueberries, you can add more. Depends on what you prefer. I then sprinkle chopped walnuts over all.

Bake in a 350 degree, preheated oven for 25 minutes, or until the edges are light brown.

Let cool for 20 minutes, then cut into bars(whatever size you prefer). At this point, refrigerate. When ready to serve, add a dollop of whipped cream or Cool Whip. I like the new spray cans of Cool Whip...it works for me. I added a silver dragee on top of each bar, just to dress them up a bit. The white plate I found at a Marshall's Homegoods Store. Then to go along with my blueberry theme, I made a birthday card for her, using photos from old magazines, and Happy Birthday stickers. I finished it off with a blue sheer ribbon tied to the one handle.

Here is what I had for breakfast this morning...JUST KIDDING!!!! Actually, it is another photo from a Country Living Magazine. I thought it should be shared in my blueberry post. I do often serve blueberry pancakes and sometimes with Smucker's Blueberry syrup.

I wanted to share this blueberry fact with you also. I have baked many different blueberry muffin recipes over the years, some that I thought were so delicious. But, my daughters still claim that their favorite blueberry muffins are the ones that come from this box. When my middle daughter was in college, these are the muffins she requested for her birthday. This is one of those" just in case you are interested" facts.


What in the world does this photo have to do with blueberries...well, absolutely nothing, except that it brings me far more happiness than blueberries ever could.

Dreaming Of That Apple Coffee Cake...

If...some morning you find yourself with one of these, a steaming cup of wonderful hot coffee, or tea if that is your preference, and if you happen to have invited a few friends into your home for a visit, you may be very happy for this....

...some "Country Apple Coffee Cake". That is what I was served some time ago, at a tea time in my dear sister-in-law's home. The table was beautifully set, the china was there(most of which was her grandmother and mother's), and onto the table, fresh out of the oven, was set this apple cake. Can you tell it was a memorable moment for me? Can you tell that I am still smiling as I remember my fork full along with my hot cup of tea? I do enjoy coffee and tea...although COFFEE is always my favorite. Even though the photo of the cake is not clear, you can still get an idea of how chocked full of apples it was.

Here is a copy of the recipe that she sent home with me, at my request. She did not use the whiskey when she made it, as it is optional. She said that it was a simple recipe to follow.
All I know, is that it tasted sooooooooooooo good to me, so I am sharing it with you.

Now, just in case you ever find yourself in need of a coffee cake...this just may be "the one".