Make Again Monday: Bacon Ranch Chicken Wrap

 I rather eat a sandwich on sourdough bread than a wrap. However, sometimes I have leftover tortillas from other recipes that I need to use up and a wrap is an easy way to do that. The hardest part of this warp was cooking the chicken. But if you use rotisserie chicken, this wrap becomes even easier.

To see the recipe and original post click here.

Enjoy!!!

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Grilled Peanut Butter, Jelly and Banana Sandwich

 

I grew up eating peanut butter and banana sandwiches. It never occurred to me to add jelly as well.  Combining the classic peanut butter and jelly sandwich with the peanut butter and banana sandwich is very delicious.

It also never occurred to me to grill a peanut butter sandwich. I was a bit unsure how I would like such a sandwich grilled, but it turned out delicious. The way the warm melty peanut butter combined with the bananas in the middle and jelly on the bottom was absolutely delicious.

For this sandwich, you can use more of less of the ingredients depending on how much you like in your sandwich. It also depends on the size of bread you use. I used creamy peanut butter because I do not like the crunchy variety. I place the bananas in a single layer on the peanut butter side. For the jelly you could also use jam or preserves in whichever flavor you like best. I was never a grape jelly person, I always preferred strawberry, raspberry or blackberry the best.

Grilled Peanut Butter, Jelly and Banana Sandwich

Ingredients:

• 2 slices bread
• 2 tablespoons creamy peanut butter
• 1 tablespoon jelly
• 1 small banana, sliced

Directions:

1. Preheat a griddle or skillet over medium-low heat.
2. Spread desired amount of peanut butter on one slice of bread.
3. Spread desired amount of jelly on other slice of bread.
4. Place banana slices in a single layer on the peanut butter. Place jelly slice of bread on top, jelly side down.
5. Place sandwich on griddle or in skillet and cook until bread is lightly browned, about 3-5 minutes. Carefully flip over and cook on other side until lightly browned, about 3-5 minutes.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 498
Total Fat		18.3g
Saturated Fat		3.6g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0g
Cholesterol		0mg
Sodium		400mg
Total Carbohydrates		77.9g
Dietary Fiber		5.7g
Sugars		32g
Protein		13.7g
Calcium		6.5%
Iron		16%
Potassium		514.3mg
Vitamin A		0%
Vitamin C		32.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Dining and Cooking.

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Coffee Pudding

Oh my goodness is this pudding absolutely delicious. It is so smooth and silky with the prefect coffee flavor. 

I love making homemade pudding and it is so much better than the store bought premade and make it yourself varieties. Unfortunately, I do not make pudding often, typically I make it when I have a recipe that uses egg whites only and homemade pudding is a great way to use up the egg yolks.

Coffee Pudding

Ingredients:

• 1 cup milk
• 1 cup half and half
• 1 tablespoon coffee grounds
• 3 egg yolks
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• 3 tablespoons unsalted butter
• whipped cream, optional

Directions:

1. In a medium saucepan, heat the milk and half and half over medium heat until hot, but not simmering or boiling.
2. Remove from the heat and stir in the coffee grounds. Let sit for 3 minutes. For a more intense coffee flavor allow the grounds to sit longer.
3. Place a mesh strainer over a bowl and place a coffee filter into the strainer. Pour the milk mixture into the coffee filter. Set the milk aside and throw away the coffee filter.
4. Rinse out the saucepan and add in the egg yolks, sugar and cornstarch. Whisk to combine.
5. While whisking pour in the coffee milk mixture. Heat over medium heat, stirring constantly until the mixture comes to boil and thickens.
6. Immediately pour the pudding through the mesh sieve into the bowl, pushing with the back of a spoon, leaving any chunks in the strainer.
7. Remove the strainer and immediately stir in the vanilla and butter. Continue to stir until well combined and butter is melted.
8. Allow the pudding to cool a bit at room temperature then cover the bowl and refrigerate. Alternatively, you can divide the mixture into 4 individual bowls cover and refrigerate. To prevent a crust from forming on the pudding, place a piece of saran wrap directly on the pudding and then refrigerate.
9. Before serving, top with whipped cream if desired.

Enjoy!!!

Yields: 4 servings

*Adapted from The View From Great Island.

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Make Again Monday: Pizza Grilled Cheese

 

Whenever I have left over ingredients from pizza night, this is always my go to lunch the next day. It is a delicious way to use up those leftovers. 

To see the recipe and original post click here.

Enjoy!!!

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Banana French Toast

Lately making a special breakfast has not been happening. I have been prioritizing sleep on Saturday, which is the only day out of the week I can sometimes sleep in. Even though I plan breakfasts to make, by the time I get up and exercise and then shower, it is after 10. If I were to make breakfast at that time it would be close to 11 by the time I would be eating. After exercising I am hungry and do not want to wait to eat breakfast. Thankfully this is a make ahead breakfast, so I forced my self to make it after dinner on Friday, so all I had to do was preheat the oven and bake the casserole after exercising. 

This french toast is so delicious and I did not feel too guilty eating a brown sugar caramel sauce with breakfast because it is mixed with bananas and bananas are healthy. The homemade brown sugar caramel banana sauce is easy to make and layered between the bread cubes for a delicious french toast casserole that is topped with and equally delicious brown sugar crumble. 

This is a most delicious to way to start a relaxing Saturday morning.

Banana French Toast

Ingredients:

Brown Sugar Banana Caramel

• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 2 tablespoons pure maple syrup
• 3 firm-ripe bananas, sliced

French Toast

• 8 eggs
• 1 cup whole milk
• 1 cup half and half
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon pure vanilla extract
• 16 ounce loaf French bread, cut into 1 inch cubes

Brown Sugar Crumble

• 1/3 cup packed light brown sugar
• 1/3 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, room temperature

Directions:

1. In a large skillet, over medium heat, melt the butter. Add in the brown sugar and maple syrup. Cook stirring constantly until the mixture is smooth, about 2-3 minutes. 
2. Once the mixture is smooth, remove from the heat and carefully stir in the sliced bananas. Set aside  and allow to cool to room temperature.
3. Spray a 9x13 inch baking dish with cooking spray.
4. In a large bowl, whisk together the eggs, milk, half and half, brown sugar, cinnamon and vanilla.
5. Place half of the bread cubes into the prepared baking dish. Evenly spoon half of the brown sugar banana caramel sauce over top of the bread. Place the remaining bread cubes on top. Evenly spoon the remaining brown sugar banana caramel mixture over top of the bread cubes. Cover the baking dish with cooking spray and refrigerate overnight.
6. In a small bowl, whisk together the brown sugar, flour and cinnamon. Cut the butter into small cubes and add into the bowl. Using a pastry blender cut the butter into the sugar flour mixture until the mixture resembles coarse sand. Cover the bowl and refrigerate until ready to bake french toast.
7. In the morning, preheat the oven to 350º F. Remove the french toast and brown sugar crumble from the refrigerator and uncover. 
8. Crumble the the topping over the french toast. Bake uncovered for 40-55 minutes or until golden brown and center is set.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 513
Total Fat		22g
Saturated Fat		12g
Trans Fat		0g
Polyunsaturated Fat		0.5g
Monounsaturated Fat		2g
Cholesterol		238.1mg
Sodium		370.8mg
Total Carbohydrates		62.4g
Dietary Fiber		1.5g
Sugars		27.5g
Protein		13.5g
Calcium		14%
Iron		14.2%
Potassium		232.3mg
Vitamin A		6.8%
Vitamin C		9.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Celebrating Sweets.

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Coconut Milk Latte

Every so often I use canned coconut milk for a recipe and end up with some leftover. It seems a recipe almost never uses a whole can. This problem of trying to find a way to use up the leftovers, caused me to find this latte. This creamy latte is such a delicious way to use of leftover coconut milk or even buy coconut milk just to make it.

Coconut Milk Latte

Ingredients:

• 1/2 cup strong brewed coffee
• 2 1/2 teaspoons maple syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/2 cup coconut milk

Directions:

1. To the hot coffee, stir in the maple syrup, cinnamon and vanilla.
2. In a microwave safe glass, ese a milk frother or a whisk and forth until doubled in volume. Microwave the coconut milk for 20-30 seconds or until warm. 
3. Pour the milk over the coffee and sprinkle with cinnamon.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 304
Total Fat		10.7g
Saturated Fat		10.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		0mg
Sodium		15.1mg
Total Carbohydrates		47.4g
Dietary Fiber		0.2g
Sugars		46g
Protein		2.5g
Calcium		5.9%
Iron		4.4%
Potassium		227.1mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from The littlest Crumb.

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Make Again Monday: Cheesy Hash Brown Bites

 

An easy side dish that is easy to change up with different cheeses or meat. They taste really good with ground breakfast sausage.

To see the recipe and original post click here.

Enjoy!!!

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