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Guacamole Grilled Cheese Sandwich

Guacamole Grilled Cheese Sandwich
Guacamole Grilled Cheese Sandwich Josh’s brother is visiting us from California and we are having a great time. Caleb sure loves having his uncle around and I love having another person to feed:) The other day the guys wanted a snack so I whipped up a bowl of guacamole and made homemade baked tortilla chips. The guys were still hungry so I offered to make grilled cheese sandwiches. There was still some guacamole left so I asked them if they wanted a Guacamole Grilled Cheese Sandwich. I don’t know if they were crazy about the idea, but agreed to try it. I used crusty white bread to make the sandwiches. Guacamole Grilled Cheese Sandwich Yield: 2 sandwichesPrep Time: 5 minutesCook Time: 5-7 minutes The guacamole takes this grilled cheese sandwich to a whole new level of goodness. If you like this Guacamole Grilled Cheese, you might also like: Related:  Lunch

Pretzel Rolls Update 11/18/2011: I have not had the opportunity to make this recipe since this posting until today. I have read through the comments and appreciate all of them. I am not sure if I originally recorded my measurements inaccurately or what happened. Please know, I am not a professional baker and do my best to experiment and record my recipes with three amazing, but often distracting, children at my heels. I have posted this recipe before but these beauties are so good that they deserve another post. Pretzel RollsThe Dough6 - 7 1/2 cups unbleached, all-purpose flour 1 teaspoon salt 3 tablespoons canola oil 2 teaspoons active dry yeast2 1/2 cups milk, slightly warmed 1 cup water, slightly warmed Coarse sea salt for sprinkling The "Bath" 7 cups water 1 tablespoon salt 4 tablespoons baking soda In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl. Add canola oil and warmed water to yeast mixture.

peach and goat cheese panini and giveaway - Healthy Seasonal Recipes I used to be the biggest goat cheese lover in my family. That was the case until my 4-year-old daughter Penny discovered it. Now I think she holds the title for sure. Penny even has a special expression she makes when thinking about goat cheese. Her eyes roll back into her head, and she gets a dazed smile. Photography courtesy of Zutano. Photograph courtesy of Zutano Penny and I are so happy to have this Giveaway going on right now, because it is all about kids and goat cheese. photograph courtesy of Zutano Kids and Kids Giveaway. These two awesome companies have teamed up to bring bigger awareness that goat cheese is a healthy source of protein for children. peach and goat cheese panini Ingredients 3 ounces fresh goat cheese ¼ cup plain non-fat yogurt 1/8 teaspoon pumpkin pie spice pinch salt 4 large slices honey whole-wheat bread 1 peach, pitted and thinly sliced 1 tablespoon raw agave or honey Instructions Preheat pannini press to medium-high. The winner has been selected at

Crescent Pepperoni Roll-Ups After all the holiday cooking last week, I needed some simple recipes for dinner this week. I saw these pepperoni rolls on Pinterest and decided to make them for pizza night. This is one of those "why didn't I think of that" recipes! Crescent Pepperoni Roll-Ups 1 can refrigerated crescent rolls 40 slices turkey pepperoni 4 pieces of mozzarella string cheese, cut in half garlic powder pizza sauce Preheat oven to 375. Unroll crescent rolls and separate into 8 triangles.

Pasta with Pesto Cream Sauce I finally have basil in my garden. Basil I can use. This is a huge development. I had no basil during the winter. Do you know how difficult it is for me to live without basil for extended periods of time? Here’s what I made myself for dinner last night. I’m still crying, actually. Basil! Too bad. Egg McMuffin. Name that movie. Throw the basil into a food processor or blender. Grate up some Parmesan… And throw it in, too. Then grab some pine nuts… And throw some in. I fall into none of those three categories. Now grab some garlic. Peel the garlic and throw it in with the other beauties. And finally, sprinkle in some salt and pepper. Throw on the lid, turn on the machine, and drizzle in some olive oil as it mixes. Stop when it’s all combined. Boil some pasta. In a small saucepan, heat up some heavy cream… And throw in some butter. When the butter is melted… Throw in the pesto. Oh, is this a beautiful sight. And the world is, again, a glorious place. Stir it together, then go write a sonnet. Garsh.

Photo a Day: WW - Crock Pot Chicken Taco Chili First off, thanks so much for your encouraging words! You are the best!! I wasn't sure about posting my photos - but I am glad I did! You gave me the courage to continue on my quest to staying healthy!! xoxo As I post often about my baking experiments, I decided to try to, at least once a week, do a WW or light recipe and post about it. One of my favorite sites for light WW recipes is - all kinds of delicious recipes and beautiful photos too! For my first WW recipe post, decided to try out a crock-pot recipe. Crock Pot Chicken Taco Chili Servings: 10 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points

Thomas Keller Recipe: Grilled Cheese Grilled Cheese Thomas Keller, Executive Chef, The French Laundry, Napa Valley It's a few hours before lunch service at Per Se, the New York restaurant that Thomas Keller helms along with its equally acclaimed California counterpart, the French Laundry. The immaculate kitchen is humming with activity as the brigade prepares confits, gelees, and mousses. I'm standing in the middle of it all, talking to one of the most acclaimed chefs in the country about grilled cheese. Then he chars mild and spicy peppers and tucks them into the sandwich for a stealth hit of sweetness and heat. Spicy Pepper, Monterey Jack, and Cheddar Grilled CheeseWhat you'll need 1 or 2 jalapeno peppers1 red bell pepperButter, softened at room temperature4 slices brioche, whole wheat, or sourdough bread (3/4" thick)8 slices Monterey Jack8 slices Cheddar How to make it:1. 2. 3. 4. Transform Your Body!

Crispy Chicken Wraps Direct from one of my favorite food magazines on the planet, these Crispy Chicken Wraps from Cook’s Country are simple, extremely fast to put together, require NO heating up the oven in the summer temps, and are incredibly delicious. Once again, my kids and husband (and myself) ate them up and the verdict was I should make these again…and often. A perfect summer, weeknight, FAST meal! Served with a light green salad and some fresh fruit and veggies (or perhaps this delicious fruit concoction) and this is a perfectly perfect meal. Ingredients 1/3 cup mayonnaise, light or regular 1/4 cup chopped fresh cilantro 3 scallions, sliced very thin 2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference) 2 tablespoons sour cream, light or regular 2 teaspoons hot sauce (this does not make them spicy but adds great flavor!) Directions Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Recipe Source: adapted from Cook’s Country

Recipe for Easy Cheesy Zucchini Bake When I noticed how many people are visiting my round-up of 20 Zucchini Recipes I knew it was time to share this fantastic new zucchini recipe called Easy Cheesy Zucchini Bake, recommended by my sister Pam. She found the recipe in Penzeys Back to School 2011 Catalog , where it was submitted by Karen Niessing. Pam changed the recipe a little and then I changed it a tiny bit more, and we were both impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a dish that's so delicious. I could make an entire meal of this, but it would also be perfect as a zucchini side dish, and Pam told me she ate some of her leftovers for breakfast one day. If you have zucchini from your garden or the farmers market, you must try this! This was my latest picking of zucchini and straightneck squash, and I used the four in the front in this recipe. The recipe called for dried basil. Instructions: Preheat oven to 350F/180C.

Broccoli Cheddar Soup I LOVE Broccoli Cheddar Soup. My mom made this soup all the time during the fall and winter seasons growing up, and now I make it for my family. It is so delicious and comforting on a colder day! 1/2 cup butter1/2 cup flour2 cups water2 cups heavy cream4 cups chicken broth1 (16 oz) package frozen chopped broccoli (you can add more if you like)Salt and Pepper TT8 oz. Mix water and heavy cream together and set aside.Melt butter and flour together to form a roux. Enjoy! Garlic-Rubbed Grilled Cheese with Bacon and Tomatoes When I was planning my menu a few weeks ago, I came across these grilled cheese sandwiches in a recent issue of Fine Cooking. I was immediately on board. The most basic grilled cheese sandwich made with so-so bread and a slice or two of American cheese is pretty delicious in my book, so this amped up version was bound to be a home run. The sandwich starts with thick rustic Italian bread, hearty enough to support the fillings but still tender, even when toasted until golden brown. There are not one, but three kinds of cheese in play, and one of them happens to be my very favorite (Gruyere!). The original recipe called for fresh tomatoes and salty prosciutto and while the tomatoes sounded fantastic, I’m not big on prosciutto. I wasn’t sure Shane would be interested in this recipe, so I planned to make it for lunch last weekend. We skipped the tomatoes on his sandwich of course. Garlic-Rubbed Grilled Cheese with Bacon and Tomatoesadapted from Fine Cooking Makes 4 sandwiches

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries I had been wanting to make stuffed savory stuffed puff pastry for awhile. Probably for the past, oh, seven years, give or take. My sister is the queen of puffed pastry appetizers but this is one of those cooking projects that just never happened for me. Until now. A shipment of locally-grown avocados that all decided to ripen on the same day and I wanted to put them to a creative use. So I got busy puffin’ The assembly line After baking: Warm, cheesy, melted avocado and salsa-filled bites. Crispy edges Scott likes brown corners. I don’t. I am all about the melty middles. This is what I used to create the puffy packages. They were a huge hit with the family and if you’ve never worked with puff pastry before, I assure you, it’s very easy. Scott kept saying they reminded him of something he ate all the time at various Bar Mitzvahs he attended growing up. I told him, “There’s an egg wash on these. But then he asked for a third puff. Print Save

Civil War Macaroni and Cheese Recipe Today, as I write this, marks the 150th anniversary of the beginning of America’s Civil War, with the bombardment of Fort Sumter . I recently took my 13-year old nephew to visit our nation’s capitol, including visiting Robert E. Lee’s house at Arlington National Cemetery, and a day wandering the battlefield at Gettysburg. So, what did they eat in the 1860s? along with recipes for okra soup, indian pudding, gumbo and brown bread. According to the Civil War Recipes book, the following “maccaroni cheese” recipe first appeared in Godey’s Lady’s Book magazine in 1861 (circulation 150,000). Boil the maccaroni in milk; put in the stewpan butter, cheese, and seasoning; when melted, pour into the maccaroni, putting breadcrums over, which brown before the fire all together. How much milk? Update 1-27-12 I’ve discovered another recipe from Godey’s published in this blog.