Toasted Turkey and Ham Sandwich

Build your own fancy deli sandwich at home!  This sandwich is incredible, simple but incredible!  It's loaded with turkey and ham, don't you hate the sandwiches that are so skimpy with the meats?  It's the centerpiece of the sandwich.  With that said, please use quality meats if you don't you'll get a low quality sandwich.  I had two friends tell me this was one of the the best sandwiches they've ever had so there's two reviews for you =).  

My favorite thing about this sandwich is that it gives me the perfect use for my left over spiral sliced ham.  I often dice any ham we have left and freeze it.  If I'm really lazy about it I will even do it in the food processor, although I do prefer it diced by hand because you can determine the size of the dice.  It just takes a bit longer.  I also used my left over ham for ham and cheese salads, ham eggs, or ham pizza.  So don't through that left over ham out, there's hundreds of uses for it and it freezes so well.

Toasted Turkey and Ham Sandwich

Yields one huge sandwich 

Ingredients:

2 1" slices french bread, sliced on a bias

Mayonnaise, whipped cream cheese or mustard, for spreading

3 oz. thinly sliced, peppered deli turkey (best is Board Head, Columbus brand or Jennie O)

1/4 cup finely diced ham (I used leftover spiral sliced Honey Baked ham)

1/4 cup shredded Mozzarella cheese

2 slices ripe avocado

3 slices Roma tomatoes

1/8 tsp Italian seasoning

1 leaf Green Leaf lettuce or Iceberg lettuce

Directions:

Heat a large non-stick saucepan over medium low heat.  Butter pan and toast one (or both side if preferred) of each slice of bread until toasted and golden.  Remove bread from heat and dress bread with mayonnaise, whipped cream cheese or mustard as desired, top one slice with lettuce and set aside.  

Return pan to heat, butter pan again and layer turkey slices into pan.  Cook turkey until lightly golden on bottom (only takes about 1 minute), then flip turkey using a spatula.  Remove from heat and top turkey with shredded Mozzarella cheese, sprinkle with ham, then layer with avocado slices, followed by tomato slices, then sprinkle with with Italian seasoning.  Return to heat and cook until cheese has melted and bottom of turkey is lightly golden.  Using the spatula, carefully lift out layered sandwich filling and lay on top of sliced bread containing lettuce.  Top with remaining slice.  Serve immediately (you may want to cut it in half to be able to eat this one =).

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Rocky Road Oatmeal

Nutritious indulgence.  I love those two words together =).  That's just what this oatmeal is.  It's anti-oxidant rich from the oats, nuts and cocoa, full of calcium from the milk, packed with fiber from the oats, then you get a bit of protein from the nuts.  The indulgence obviously comes from the chocolate chips, marshmallows and sugar (an extra indulgence would be to top it with half and half mmm). 

I won't lie, it's hard to make oatmeal look appealing but I think once you top it with the right amount of goodness, a hard task can become quite simple.  You could delight a loved one this upcoming Valentines day buy serving up this decadent oatmeal (and they'll never how to know how simple it was to make =).

I know I've posted quite a few oatmeal recipes lately.  I just can't get enough of it though.  I love how simple it is to mix things up and create new flavors, not to mention how easy it is to prepare.  This recipe is dedicated to my mom =).  My entire life growing up she'd eat a bowl of oatmeal every morning along with a side of broccoli, ughh.  You're probably thinking wow what a nutritious breakfast, yes it was until she'd mix in a half of cube of butter into it, literally half a cube.  I'm glad you don't do that anymore mom we need you around many more years, here's a much better alternative to that for a delicious way to enjoy oatmeal =).

Rocky Road Oatmeal
Yields 1 serving


Ingredients:
1/2 cup oats
1 cup milk
1 Tbsp packed brown sugar
1/2 Tbsp cocoa powder
1 pinch salt
1/8 tsp vanilla
1 Tbsp chopped walnuts, pecans or almonds
10-14 mini marshmallows (about 1/4 cup)
1 Tbsp milk chocolate or semi-sweet chocolate chips (which ever you prefer)
Additional milk or half and half for drizzling if desired


Directions:
In a large microwave safe bowl, combine oats, milk, brown sugar, cocoa powder and salt.  Microwave on high for 3 1/2 minutes.  Allow to rest 2 minutes then remove from microwave and stir in vanilla.  Top with nuts, marshmallows and chocolate chips, serve warm.

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Cheesy Refried Bean Dip

Funny thing, I would really consider this bean dip one of my favorite foods (although I do have a lot of favorite foods =).  When I lived in Arizona I often went to two amazing Mexican restaurants that served warm refried bean dip alongside their fresh salsa, it was incredible to say the least!  Unfortunately, I no longer live there so I had to figure out how to make it on my own.
This is the perfect party snack for the upcoming Super Bowl.  Make this and no one is going to care who wins =). When I make this I often serve it along with fresh salsa, fresh guacamole and sour cream.  They all accompany each other perfectly.  This bean dip is SO easy to prepare, yes it takes a bit of time to cook but the actually prep time is about 5 minutes.  I also use this same recipe to make refried beans, just decrease the reserved water added to the blender to 1 1/4 cups for non dip, slightly thicker beans.  I love refried beans served alongside Shredded Beef Tacos and Chicken Enchiladas with Green Sauce.  
This bean dip can be stored in the refrigerator in an airtight container for up to a week, and reheated on the stovetop on in the microwave (I usually add a bit of water when I reheat it because they seem to thicken a bit once refrigerated).  I even use this recipe to make my own frozen bean and cheese burritos, again decreasing the water added slightly then adding additional cheese.

Cheesy Refried Bean Dip
Yields about 5 cups


Ingredients:
1 lb dry pinto beans
2 quarts (8 cups) water
2 Tbsp butter
2 Tbsp lard (or 2 additional Tbsp butter)
1 tsp salt, or to taste
1 1/2 tsp chili powder
2 tsp onion powder
3/4 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
1/2 cup shredded Cheddar Cheese (plus more if desired)
1/2 cup shredded Monterray Jack Cheese (or an additional 1/2 cup Cheddar)


Directions:
Soak beans in a bowl or pot overnight in 2 quarts cold water (I just soak them in the slow cooker pot so I don't have to clean two pots).  
Drain and rinse beans after soaking.  Place beans in a slow cooker, cover with 2 quarts hot water.  Cover with a lid and cook on high for 4 1/2 hours or low for 9 hours (my slow cooker lids fits snugly but if yours doesn't just keep an eye on the water level to make sure they stay covered).
Once cooked (they should be fully tender when pierced with a fork), laddle out 1 3/4 cups of the water and reserve.  Strain remaining water by pouring beans into a colander.  Place beans, reserved 1 3/4 cups water (if you want thicker beans start with 1 cup then work your way up from there, I just found 1 3/4 cups was a good consistency for bean dip), butter, lard, chili powder, onion powder, garlic powder, cumin and pepper in a blender.  Cover blender with lid and blend on low speed for about 1 minute or until well blended.  Pour mixture into a large bowl, stir in shredded cheeses.  Serve warm with tortilla chips.  
Store in an airtight container in refrigerator up to 1 week.

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15 Minute Donuts, From Scratch

This post is going to be short and sweet today just like this simple donut recipe =).  I'm in love and hate with this recipe I made.  Love because they are amazing, and hate because I could eat all of them.  To me these taste just as good (or better) as any cake donut you could buy at your local bakery but you can make these at home in 15 minutes (some done in 15 the entire batch took about 19 to be more exact =).  I made this recipe because sometimes I just can't wait 3 hours for a fresh donut.  These are purely amazing and deliciously tender, enjoy!

15 Minute Donuts

Yields about 30 Donut Holes

Ingredients:

1 1/4 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/4 cup milk

1/4 cup buttermilk

1/4 cup granulated sugar

3 Tbsp melted butter

2 cups vegetable oil, for frying

Granulated sugar, cinnamon sugar or powdered sugar, for coating

Directions:

Preheat oil over medium heat in a 10 inch non-stick fry-pan (keeping an eye on it as it is heating).  In a small mixing bowl, whisk together flour, baking powder and salt.  In a medium mixing bowl, whisk together milk, buttermilk, sugar and melted butter.  Using a fork stir in dry ingredients and mix just until combine (think of making biscuit dough, you just want to incorporate the ingredients).  

Once the oil has reached 350 degrees, measure out 1/2 tablespoonfuls dough and using your hands gently roll into a ball (gently rolling to keep them fluffy, think of rolling something really fragile.  Again this is like a biscuit dough you don't want to overwork it).  Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown.  Carefully remove with metal tongs or a fork and drain onto a paper towel lined plate.  Roll in sugar.  Repeat this process with remaining dough (you can fit about 8 donuts in the pan at once if you can work that fast =).  Note: these are best enjoyed the day they are made.

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Dill Chicken Salad Sandwiches

Anyone that doesn't like chicken salad please give these a try, and anyone who likes chicken salad, these sandwiches will make you love chicken salad =)!  They are full of exciting flavors.  I created this recipe because I felt the chicken salad sandwich needed a bit more to it, and cheese!  Your average chicken salad doesn’t have any cheese, rip off =).  These are a great, simple entrée to serve at parties, showers, or any day you want serve up an incredible lunch or dinner. They make for an amazing picnic as well.  If you absolutely hate dill then of course you can leave it out and still have a delicious Chicken Salad Sandwich.  I hope you have a chance to try my favorite Chicken Salad Sandwich…

Dill Chicken Salad Sandwiches

Yields about 4 sandwiches

Ingredients:

2 cups shredded, cooked chicken breast

1 cup grapes, sliced into halves

1/2 cup chopped cashews

1/2 cup chopped celery

2 Tbsp chopped green onion

1/3 cup freshly grated Parmesan cheese

1/4 cup mayonnaise

1/4 cup buttermilk

2 tsp lemon juice

1 tsp dried dill

1 tsp dried parsley

1/4 tsp garlic powder

Salt and pepper to taste*

Green leaf lettuce, for serving (optional)

Directions:

In a small mixing bowl, combine mayonnaise, buttermilk, lemon juice, dill, parsley, garlic powder, salt and pepper. Stir until well combined.  Set aside.  In a large mixing bowl, toss together chicken, grapes, cashews, celery, green onion and Parmesan. Pour dressing over chicken mixture and toss mixture until well coated. Serve on a bed of lettuce (if desired) on sliced bread, croissants, rolls, or French bread.

*I only add pepper no salt, I personally think you get enough salt from the parmesan and cashews but if you like more salt then please add it =).

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Cornbread Pancakes with Honey Butter Syrup

I'm so excited about these pancakes!  We eat breakfast a LOT in my home, mostly for dinner =) so I love when I can make a new delicious recipe to add to the rotation.  These pancakes are so easy to make, just be sure to plan a bit ahead of time since the cornmeal has to soak overnight.  I decided to do this because it softens up the cornmeal a bit so it's not so gritty, so you don't feel like your eating sand pancakes.  I've tried cornmeal pancake recipes in the past that don't soak the cornmeal and the pancakes were grainy.  So, I guess if you don't mind gritty pancakes you don't have to soak the cornmeal but I think it's much better soaked.  When I created this recipe I wanted to mimic all my favorite flavors of cornbread, honey butter and all.  I had some amazing cornbread last week so it got me thinking how I could make it in pancake form.  I love these pancakes with the honey butter syrup but they are also  amazing with blueberry, vanilla cream or maple syrup. 

I hope you try these pancakes so you can add them to your breakfast rotation too!  It's nice to change things up a bit and you will be delighted with these.  They are moist, flavorful, fluffy and oh so delicious!  Note, these pancakes are fairly thin because that's they way I love pancakes, but if you're a thick pancake lover I would just omit several tablespoons of the buttermilk.

If you like cornbread these may just be your new favorite pancakes.  I've already made these twice in 3 days.  I think they are fancy restaurant worthy =).  Enjoy!

Cornbread Pancakes

Yields about 18 pancakes

Ingredients:

2 1/2 cups buttermilk

1 cup cornmeal

1 cup all-purpose flour

2 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup granulated sugar

2 large eggs

3 Tbsp vegetable oil

3 Tbsp applesauce

Directions:

In a bowl, whisk together cornmeal and buttermilk, cover and refrigerate overnight.  

Preheat a non-stick skillet or griddle to medium heat (I heat an electric griddle to 350 degrees).  In a bowl, whisk together flour, baking powder, baking soda and salt, set aside.  Remove cornmeal mixture from refrigerator and stir in sugar, eggs, vegetable oil and applesauce.  Gently whisk in dry mixture and stir just until combine, batter should be slightly lumpy.  Butter griddle (note: if you have a really good non-stick griddle, that's really non-stick, I would recommend NOT buttering it then the pancakes don't spread as much) and pour 1/4 cup mixture onto griddle at a time.  Flip pancake when bubbles start to appear on surface and bottom is golden.  Cook opposite side until golden.  Serve warm with honey butter syrup, blueberry syrup, vanilla cream syrup or maple syrup.

Honey Butter Syrup

Ingredients:

1/2 cup butter

1/2 cup powdered sugar

1/2 cup honey

1/2 cup buttermilk

1/2 tsp baking soda

 (easy recipe to memorize eh? =)

Directions:

Melt butter in a large saucepan over medium low heat , stir powdered sugar and honey and whisk until combine.  Mix in buttermilk.  Bring mixture just to a boil stirring constantly, then remove from heat and stir in 1/2 tsp baking soda.  Stir mixture until frothy about 10 seconds.  Serve warm.  

Store syrup in refrigerator in an airtight container up to one week, reheat in the microwave until warm.

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Finally, The Blueberry Muffin of My Dreams

Could somebody please tell me how to use a dslr camera!  I'm so tired of all these non-sharp photos!  It's crazy trying to learn how to take good food photos.  It's frustrating because I feel I make this scrumpious food, like these muffins I was so excited about, and then I go to take pictures and hate them so my recipe isn't conveyed properly.  Sorry, just venting.  I guess I can cook a pretty good meal but still learning how to take pics of it.  Anyone with tips feel free to share =). 

Finally, I have done it!  I've created the blueberry muffin of my dreams.  It has taken years of trial and error until at last I can proudly say I have made the exact blueberry muffin I've been dreaming of.  I had a few good ones along the way, but none this good.  These are fluffy, perfectly sweet, incredibly moist, flavorful, generously filled with the perfect amount of blueberries, and they're finished off with a heavenly light crumb topping and garnished with sweet sparkling jewels, that ever so spectacular raw sugar (I LOVE raw sugar, I could eat it like candy =).  

Upon eating one, my sister said it was the best blueberry muffin she's ever had and I'd have to say I agree.  After about 6 years of trial and error with the blueberry muffin I think I have bragging rights now =).  I hope you try this recipe so you no longer have a need to go to that fancy bakery down the street to buy one muffin when you could make 12 even better ones for the same price at home, where you can kick back and enjoy one in the comfort of your home in your pjs =).

These are a different batch, if you want this size fill muffin cups 2/3 full and make 14-15 muffins, personally I prefer the big muffin top, the above.

Bakery Style Blueberry Muffins
Yields 14 muffins


Ingredients:
1 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup buttermilk
7 Tbsp vegetable oil* (the easiest way to measure: measure 1/2 cup remove 1 Tbsp)
1 large egg
2 Tbsp sour cream
1 1/2 cups fresh blueberries


Crumb Topping
1/3 cup all-purpose flour
1 1/2 Tbsp granulated sugar
2 1/2 Tbsp chilled butter, diced
1 1/2 Tbsp Raw Sugar


Directions:
Prepare crumb topping by combining 1/3 cup flour, 1 1/2 Tbsp granulated sugar and 2 1/2 Tbsp butter in a food processor.  Pulse just a few seconds until combine, it should be very fluffy (if you pulse it too much it will become dense).  Pour crumb mixture into a small bowl and whisk in 1 1/2 Tbsp raw sugar (please do not leave this ingredient out, it's the crowning jewel of these muffins, it's a MUST), set aside.   
In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.  In a seperate mixing bowl, using a wire hand whisk (no electric mixer allowed here =), mix together 1 cup granulated sugar, buttermilk, vegetable oil, egg and sour cream for 1 minute.  Gently whisk in dry mixture just until combine, batter should be slightly lumpy (do not over-mix, key to fluffy muffins).  Fold in blueberries with a spatula. Divide mixture evenly among 12 - 14 paper lined muffin tins.  Allow muffins to rest at room temperature 10 minutes, meanwhile preheat oven to 400 degrees.  
After muffins have rested, fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture (if doing 14 muffins you will want to do a scant tbsp).  Bake muffins 19 - 23 minutes until lightly golden and toothpick inserted in the center comes out clean.  Allow to cool several minutes in muffin pan before removing to wire rack to cool.


*If you want the cupcake to be a bit denser, use 3 1/2 Tbsp vegetable oil and 3 1/2 Tbsp melted butter.  I've tried both ways and love both I just prefer it a bit fluffier so I use all vegetable oil.

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Simple Hot Fudge Sauce (only 5 ingredients)

I love this recipe!  It's contains only five ingredients that you likely have on hand.  I made this sauce to smother some banana splits I made using homemade vanilla and strawberry ice cream, topped with chopped bananas and macadamia nuts.  The fam loved them!  Creamy dreamy goodness!  I got this recipe from my Grandma and I don't think it will ever be replaced with an alternate hot fudge sauce.  It's quick, simple and indulgently delicious.  It's also great for many other uses, top cakes, brownies, cookies, pastries, churros, pancakes =), sundaes, parfaits and shakes. Now go ahead, live a little, and make yourself some.

Simple Hot Fudge Sauce
Yields about 2 1/2 cups


Ingredients:

2 cups granulated sugar
1/4 cup all-purpose flour
1/4 cup cocoa powder
1 (12 oz) can evaporated milk
1/4 cup butter


Directions:
Whisk together sugar, flour and cocoa powder in a saucepan.  Add evaporated milk and butter.  Bring mixture to a low boil over medium heat, stirring frequently.  Gently boil mixture for 3-4 minutes until thickened.  Allow mixture to cool about 5 - 10 minutes before serving.  Whisk once more before serving. 
Store unused portion in the refrigerator up to 2 weeks, reheat in the microwave until warm.

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Cornbread (lightened up) and Whipped Honey Butter

You're probably wondering could a lightened up cornbread really be better than your traditional cornbread?  The answer: yes, much better!  This cornbread is simply amazing!  Random craving, but my neighbor had brought over some incredible cornbread a few days ago so I was dying for more. 

I made this recipe to be moist, fluffy, lower fat/lower cal, with just the right amount of sweetness and a bit of extra flavor from the buttermilk.  This recipe is more than simple and its outstanding served with an also very simple, whipped honey butter.  I served this to my family as a side to go along with the turkey we had for Sunday dinner and I'm pretty sure the entire pan was gone withing a couple of seconds =). Everyone was fighting over the last piece.  Please try this recipe and it's likely you will be converted for life to this lightened up version.

Moist Cornbread (lightened up)
Yields 12 servings


Ingredients:
1 cup cornmeal
1 cup buttermilk
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted
2/3 cup applesauce
2 Tbsp honey
1/3 cup granulated sugar
2 large eggs
Whipped honey butter for serving, recipe follows


Directions:
In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes.  Preheat oven to 375 degrees.  In a bowl, whisk together flour, baking powder, baking soda and salt, set aside.  Add melted butter, applesauce, honey and sugar to cornmeal mixture and whisk until well combine.  Stir in eggs.  Stir in dry ingredients and whisk just until combine and no longer lumpy.  Pour mixture into a greased 8x8 dish and bake 30-35 minutes until toothpick inserted in center comes out clean.  Cool about 5 minutes before slicing.  Serve with whipped honey butter.

Whipped Honey Butter
Ingredients:
1/2 cup salted butter, softened
1/3 cup honey
1/4 cup powdered sugar


Directions:
In a mixing bowl,using an electric mixer, whip together all ingredients until light and fluffy about 2 minutes.
Alternate method: add in a bit of cinnamon and hint nutmeg for a delicious spiced version.

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