Monday, June 14, 2010

Peanut Butter n Jelly French Toast Sticks

Source: Everyday with Rachael Ray

1/2 cup peanut butter
8 slices sandwich bread
1/2 cup jelly (any flavor)
5 large eggs
1/3 cup milk
2 teaspoons pure vanilla extract
4 tablespoons butter
1/2 cup maple syrup, warmed

Spread the pb on 4 bread slices and the jelly on the other 4 slices, and combine to make sammies
In a wide, medium bowl, whisk together eggs, milk and vanilla
In a large nonstick skillet, heat 2 tablespoons butter over medium heat, when teh butter is almost melted, dunk two of the sammies into the french toast batter and let the excess drip off. Place in the pan and cook until golden brown, 3-4 mins for each side. Repeat with the remaining 2 tablespoons butter and 2 sammies. Let cool slightly and cut into sticks; serve with warm syrup.

Rating: B-
They were so so. I think I got way to excited for them and expected them to be amazing. I love PB&J, but I'm not a huge fan of french toast, so that may have been the problem. I also didn't have grape jelly, and used another kind, so that could have been it too.

Wednesday, April 14, 2010

Doubled Tomato Bruschetta

Source: Allrecipies
6 roma (plum) tomatoes, chopped

1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

Rating: B+
Pretty tasty for bruschetta, and I loved how the bread wasn't hard. Purchased at Jimmy John's for 50cents

Butternut Squash Soup

Source: Allrecipies

6 tablespoons of chopped onions
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Rating: A-
Delicious, but prob not the healthiest. I recommend buying already chopped squash in the frozen section. As it took me forever to cut.