Broccoli Ham Grilled Cheese Sandwich

I'm almost at a loss for words to describe this Broccoli Ham Grilled Cheese Sandwich, it is just that good! I guess I will say, let the pictures tell you everything you need to know about this sandwich.  
Several months ago I had, I guess the word is, "pinspiration" when I saw this utterly incredible photo of a Broccoli Grilled Cheese sandwich over at BS in the Kitchen.  It left me salivating and I never did forget about it.  I was purely inspired to make my own rendition.  
If you have tried my Healthy Grilled Cheese Sandwich recipe then this recipe and cooking method will be familiar to you (though this version isn't quite as healthy =). Some may say if you are going to have a grilled cheese sandwich you may as well load on the butter, use white bread and just go all out. I say otherwise, not only because it's better for you to fry with olive oil and use whole grain bread but I think it tastes better. I hope you adapt this cooking method for all your grilled cheese sandwiches, it's a small and simple step to a healthier grilled cheese.  Enjoy!

ahh, that first bite...

Broccoli Ham Grilled Cheese Sandwich
Yields 1 Sandwich


Ingredients:
2 slices Double Fiber Bread or Whole Wheat Bread
1.5 oz Medium Cheddar Cheese, grated (about 1/3 cup packed)
1/2 oz Parmesan Cheese, finely grated (about 2 Tbsp)
1/4 cup finely chopped quality ham*
6 small broccoli florets, steamed then diced into small pieces**
1/8 tsp onion powder
1/8 tsp garlic powder
Salt, to taste
Freshly ground black pepper, to taste
1 Tbsp Extra Virgin Olive Oil, divided


Directions:
In a bowl, combine grated Cheddar Cheese, Parmesan Cheese, ham, steamed broccoli, onion powder, garlic powder, salt and black pepper.  Layer mixture over one slice of bread then top with additional slice of bread gently pressing down.  Heat a non-stick fry pan over medium low heat then drizzle 1/2 Tbsp olive oil into pan and tilt pan back and forth to evenly coat, immediately place sandwich in pan (I don't preheat the oil because the outside would darken before the inside cooks through), cover pan with lid and cook 2 - 3 minutes until bottom becomes golden brown.  Carefully lift sandwich out of pan with a spatula then add remaining 1/2 Tbsp olive oil to pan and tilt to coat.  Carefully flip sandwich returning to pan, cover pan with lid, and cook opposite side until bottom is golden brown and cheese has melted about 2 - 3 minutes.  Serve warm.


*I put quality ham because I used leftover spiral sliced ham that I had placed in the food processor then processed several seconds until chopped into very small pieces (I always do this with leftover ham and freeze it.  It's great for salads, sandwiches, eggs and many other entrees. This recipe is a great use for that leftover spiral sliced ham this upcoming Easter).  If you don't happen to have left over ham you could also use deli ham, diced into pieces.


**I use a simple steaming method, I place 1/4 cup water in a microwave safe bowl then add broccoli florets.  Microwave on HIGH power 1 minute 30 seconds to 2 minutes until tender, then drain water and dice into smaller pieces.


Recipe Source: inspired by BS in the Kitchen, recipe Cooking Classy

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Peaches and Cream Oatmeal

No more buying peaches and cream oatmeal packets with those artificial peaches =). This oatmeal with real peaches and real cream is so much better that it's likely you'll never be able to return to the packets once you've tried this. 

I eat oatmeal about 5 out of 7 days, I often even eat it as my night time snack before bed. Yeah I love oatmeal just that much. I never thought I'd say it, but it's true. My mom would always eat it every morning when I was little and I never would've thought 15 years later I would be doing the same thing.  Of course I never eat it plain, simply sweetened with sugar or as she did by adding a half a stick of butter. I always add other flavors or fruits.  Some of my favorites include Banana Oatmeal, Brown Sugar Maple Oatmeal (a future recipe post) and this Peaches and Cream Oatmeal. 

I made this using canned peaches because that is what I had on hand, and also I like the texture of the canned peaches along with the texture of the oatmeal. I rarely use canned fruit, but trust me this is one recipe where it works perfect!

You could also substitute diced fresh strawberries in place of the peaches for Strawberries and Cream Oatmeal, indeed another favorite of mine (I'd recommend adding the strawberries after cooking though and omitting the cinnamon).  

Indulge, just a little =), with this heavenly Peaches and Cream Oatmeal.  Turn a drab breakfast into something exciting!

Peaches and Cream Oatmeal
Yields 1 serving


Ingredients:
1/2 cup Old Fashioned Rolled Oats or Quick Oats*
1/2 cup milk
1/2 cup water
1 Tbsp packed light brown sugar or granulated sugar
1/8 tsp cinnamon (optional)
1 dash salt
1/4 tsp vanilla
1/2 cup diced canned, drained peaches or fresh peaches*
2 Tbsp cream or half-n-half


Direction:
In a large microwave safe bowl, combine oats, milk, water, sugar, optional cinnamon and salt. If using fresh peaches add them to oatmeal mixture before microwaving so they will cook and become softened.  Microwave mixture on HIGH power for 3 1/2 - 4 minutes.  Remove from microwave and stir in vanilla.  If using canned peaches fold them into oatmeal after microwaving.  Drizzle oatmeal with cream.  Serve warm.


*If using Quick Oats reduce cooking time to 3 minutes


Recipe Source: Cooking Classy

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Cream Cheese Filled Carrot Cake Muffins

You're looking at luxury in muffin form =). These are incredibly delicious muffins! I decided to create a new muffin recipe this week because my mom asked me to bring muffins to a brunch we are having for my brother this Easter Sunday. He recently returned from serving a two year LDS mission in Brazil so he is going to speak in church on Sunday and we are going to have a get together afterwards (if you are wondering what an "LDS mission" even is I love sharing what I believe so if you'd like to learn more about what I believe, and what my brother spent two years teaching, please follow this link here).

I hope you enjoy these delightful muffins, they are all the great things about carrot cake in muffin form,without waiting for a cake to cool and frosting it =). They would be great for an Easter brunch or any time you've got the craving for a delicious muffin or carrot cake. These muffins are a wonderful surprise to people. They think they are just biting into an ordinary cupcake only to find a spectacular, rich cream cheese filling that perfectly compliments the carrot cake muffins. Happy Easter everyone!  

Cream Cheese Filled Carrot Cake Muffins
Yields 12 muffins


Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 cup granulated sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1/4 cup applesauce
2 large eggs
1 tsp vanilla extract
1 cup lightly packed, finely grated carrots, about 2 large carrots
2 Tbsp Raw Turbinado Sugar or Sanding Sugar, divided


Cream Cheese Filling:
8 oz cream cheese, softened (I softened in the microwave for 30 seconds on HIGH)
1/3 cup granulated sugar
1 tsp lemon juice
1/2 tsp vanilla extract


Directions:
Preheat oven to 375 degrees.  Line a muffin tin with paper liners.  In a mixing bowl, using an electric mixer, whip together cream cheese, 1/3 cup granulated sugar, lemon juice and 1/2 tsp vanilla on low speed until mixture is smooth, set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg, set aside.  In a large mixing bowl, using an electric mixer on low speed, blend together 1 cup granulated sugar, buttermilk, vegetable oil, applesauce, eggs and 1 tsp vanilla for 30 seconds.  Add in dry ingredients and mix just until combine.  Using a rubber spatula, fold in grated carrots.  
Fill paper lined muffin cups with an 1/8 cup muffin mixture (Note: it's important to keep these measurements even. Also, if you don't have an 1/8 cup measure out 2 Tbsp). Gently drop 1 Tbsp cream cheese mixture on top, in the center of each filled muffin cup, then cover the cream cheese mixture with an additional 1/8 cup muffin mixture. Sprinkle each muffin evenly with 1/2 tsp Raw Sugar.  Bake 20 - 23 minutes until edges are lightly golden.  
If necessary, run a knife around the edges of the cupcakes to remove from pan (note: I haven't tried this yet but spraying the top of the pan with non-stick spray before baking may help muffins remove more easily). Enjoy warm for a slightly runnier cream cheese filling or allow to cool 30-40 minutes for a set cream cheese filling. Store muffins in an airtight container.

Recipe Source: Cooking Classy

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Sugar Cookie Squares with White Chocolate Raspberry Cheesecake Frosting

I just can't get enough of the sugar cookie squares! Yesterday I was making the original Sugar Cookie Squares with Vanilla Frosting and was thinking of what other combinations would be good with these squares. The best that came to mind, these Sugar Cookie Squares frosted with decadent White Chocolate Raspberry Cheesecake Frosting. They basically melt in your mouth while the combinations of sweet yet tangy cream cheese with natural berry goodness tantalize your taste buds.  White Chocolate Raspberry Cheesecake is one of my favorite desserts so I thought this would be a great combination of cookie and cheesecake. Let me tell you it most definitely is!  The great thing about these is that you get the cheesecake flavors without waiting 9 hours for a cheesecake to bake then set in the refrigerator.  The cookie portion of this recipe is so incredibly simple, that is one other reason it's one of my favorites to do variations on.  I hope you enjoy this version as much as I do!

Also, this frosting would be incredible on a vanilla, chocolate or angel food cake, just keep in mind it has a slightly runnier consistency than your average butter cream frosting  so it not ideal for piping.

Sugar Cookie Squares with White Chocolate Raspberry Cheesecake Frosting
Yields 24 squares


Ingredients:
1 recipe sugar cookie squares (cookie portion only, omit Vanilla Frosting), found here
White Chocolate Raspberry Cheesecake Frosting, recipe follows


Directions:
Prepare cookies according to directions listed and allow to cool completely.  Frost with White Chocolate Raspberry Cheesecake Frosting (note: for cleaner cutting, if desired, cover pan with plastic wrap and freeze bars for 15 minutes to help frosting set). Cut into squares and store cookies in an airtight container.


White Chocolate Raspberry Cheesecake Frosting


Ingredients:
6 oz. cream cheese, softened
3 Tbsp butter, softened
1/2 cup white chocolate chips (or vanilla chips)
1 Tbsp cream
3 cups powdered sugar
3 Tbsp raspberry puree*


Directions:
In a large mixing bowl, using an electric mixer, whip together cream cheese and butter until smooth and fluffy.  In a microwave safe bowl, combine white chocolate chips and cream, melt mixture in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.  Add melted chocolate mixture to cream cheese mixture and blend together with electric mixer until well combine.  Add in powdered sugar and mix until well blended.  Fold in raspberry puree.


*This is about 3/4 cup fresh or frozen raspberries processed in a food processor.  Note, if you are using frozen raspberries measure them before thawing, then thaw and process in the food processor.


Recipe Source: Cooking Classy

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Easter Sugar Cookie Squares

Who says the Easter Bunny doesn't want cookies just as Santa gets each year too? Leaving cookies the eve before the holiday isn't just for Santa, let's not go ripping off the Easter bunny now =).  
Have I told you yet how much I love these sugar cookie squares? I make them on average about 2-3 times every month and I take them to nearly every family get together. It's funny, they are always the first thing to go at the get togethers, even beating out my white chocolate raspberry cheesecake. They are so loved by kids and adults alike. Its hard for me not to eat 3 at a time =). When I make them for my small family I always have to give some to the neighbors because these are dangerously delicious! They are so fun for holidays because you can switch up the frosting and sprinkle colors. I decided to up the frosting amount just a bit, to ensure there's enough for piping the diagonal lines on top so don't use the amounts for frosting listed in the original recipe, use the one listed below.  Have a great Easter everyone!

Easter Sugar Cookie Squares
Yields 24 squares


Ingredients:
1 recipe Sugar Cookie Squares, found here
1 recipe Vanilla Frosting, recipe follows (this is 1 1/2 original recipe)
Red, yellow and green food coloring
White sprinkles


Directions:


Prepare Sugar Cookie Squares according to directions listed and allow to cool completely.  Prepare vanilla frosting according to directions listed, then scoop out 1/3 of the vanilla frosting into a separate mixing bowl (about a heaping 1/2 cup).  Tint remaining 2/3 of the frosting with red and yellow food coloring (a 1:2 ratio, for every drop of red add 2 drops yellow), add food coloring and stir with a fork or electric mixer until desired orange color is reached.  Tint remaining 1/3 frosting with green food coloring until desired green color is reached.  
Spread orange frosting evenly over entire sheet of "cookie" then cut into squares (cookies).  Scoop green frosting into a Ziploc bag and seal bag. Then using scissors cut a tiny end off one of the edges of the Ziploc bag (start tiny when cutting because this will determine the size when piping, you can cut more after testing the size of the pipe, if desired.)  Then pipe diagonal lines in one direction over each cookie (see photos below), then repeat this processes making diagonal lines heading the opposite direction.  Outline the edge of each cookie with green frosting.  Sprinkle each cookie square with white sprinkles.  Store cookies in an airtight container.


Vanilla Frosting


Ingredients:
6 Tbsp butter, softened
3 cups powdered sugar
1 pinch salt
1/2 tsp vanilla extract
4 Tbsp half and half


Directions:
Combine all ingredients in a large mixing bowl and using an electric mixer, whip until well blended and fluffy (I used to do this in separate steps but I really don't think it's necessary).

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