We had a bbq last night and amazingly enough, we ended up with more food leftover than when we started. It was totally loaves and fishes :) We have such great friends! This morning when I was figuring out breakfast, I realized that I should probably use some of the myriad of hamburger buns sitting on my counter, but I was tired of making the same old breakfast regulars. Here's a twist on French toast and peanut butter and jelly that was a huge hit! We ate them as a finger food. They are great for kids and husbands with very little clean up!
PB Jammerwiches
Ingredients:
4 to 6 Hamburger Buns
2 Eggs
1/4 Cup Milk
1 Tsp Cinnamon Sugar
Peanut Butter
Jelly or Jam
Powdered Sugar
1. In a shallow bowl, mix together milk, cinnamon sugar, and eggs.
2. Spray your griddle with non-stick spray and heat it up.
3. Spread a thin layer of peanut butter and jellly on the "wrong" sides of the bun. Put together like a sandwich and smash flat. Dip both sides of sandwich in egg mixture. Place on griddle and cook until both sides are golden brown. Sprinkle powdered sugar on top. Makes 4 to 6 PB Jammerwiches.
My friend Kimberly calls these the bottom of the jar recipes. They are brilliant! Saturday night I noticed that there was just a bit of bbq sauce left in our squeeze bottle. It was probably 1/4 to 1/3 of a cup. In the past I have turned the bottle upside down to get all of the liquid out. This usually doesn't work. Sometimes I'll add water to the sauce if a little water will work with the recipe. This time, I made the recipe in the squeeze bottle. It worked great! Every last drop of bbq sauce was gone when I was finished with the marinade. My only caution is that it works best if you have a funnel. Surprisingly enough, I found I do not own a funnel. The next time I visit the dollar store I know what I am investing in.
Hopefully when Kimberly sees this post, she'll share some of her famous bottom of the jar recipes with us!
Pineapple Pork Chops Marinade
Ingredients:
BBQ Sauce Bottle with about 1/4 Cup left
4 TBSP Pineapple Juice
1/4 Cup Red Wine
1/2 TBSP Minced, Refrigerated Garlic
1/4 Cup Balsamic Vinegar Salad Dressing
1 TSP Jelly (use grape or a berry jelly)
1. Pour all ingredients into your bbq sauce bottle and shake.
I used this marinade on pork chops. Let your pork chops sit in the marinade before cooking. Then either grill or fry your pork chops. If you grill your chops, continue basting chops with the marinade while cooking. If you pan fry your chops, after browning both sides, pour marinade on top and let cook covered for another 5 to 10 minutes. Top chops with a cooked pineapple slice for an added touch of flavor. You could also use this marinade with chicken or fish.
Andy's Granny came into town tonight. I've known about this visit for weeks, but I still hadn't pre-thought dinner. After work, I ran home before picking up Celia and Charlie to fix something really quickly. Luckily, I had a whole ham thawed out. My friend Leighanne had given me a 2 liter of Cherry Coke Zero the other night. I looked at the ham, I looked at the soda and I thought hmmmm....
Baked Ham and Sweet Carrots
Ingredients:
1 Ham (mine was 6lbs)
1 Pound of Carrots
1 Medium Onion
3/4 Cup of Cherry Coke Zero (or regular Cherry Coke)
1/4 Cup Jelly (use a berry or grape based jelly, I used black currant jelly)
1. Preheat oven to 350 degrees.
2. Put ham in a large roasting pan.
3. Peel and chop carrots and onion into large chunks. Put around ham.
4. In a separate bowl, whisk together jelly and Cherry Coke Zero. Pour over ham and veggies when finished.
5. Bake in the oven for 1 and 1/2 to 2 hours. Dish is finished when carrots are tender.
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I love the weekends. It's so fun to make my family new and interesting breakfast dishes. This weekend I stuffed regular canned biscuits to make something different. They must've been a big hit because a couple of hours later Celia came up to me and said she wanted some more of those biscuit balls. Sadly, I had to tell her she had ate them all. Next weekend I'm going to stuff the biscuits with ham and cheese. I can't wait to see if everyone will like that version as much. I was able to figure out the calories and fat for this dish. Each biscuit has about 70 calories and 2 fat grams (I rounded up a bit), so you can enjoy more than one :)
**If you want to double this recipe, don't double the egg. One egg is enough to dip two cans of biscuits in. I used black currant jelly, but feel free to use any kind of jelly your family likes. Or, stuff the biscuits with ham and cheddar cheese, or mushrooms and goat cheese if you want to get fancy. The possibilities are endless, yet so easy to make!
Black Currant Stuffed Biscuits
Ingredients:
1 and 1/2 Oz Cream Cheese (I used neufchatel cream cheese)
1 Tube Small Biscuits
1 Egg
Jelly (I used Black Currant Jelly)
1. Preheat oven to 400 degrees. Spray baking sheet with non-stick spray.
2. In a small bowl, beat egg.
3. Cut cream cheese into the same number of small squares as your biscuits. (My tube of biscuits had 10, so I cut my cheese into 10 small squares.)
4. Put 2 biscuits between a piece of wax paper. Roll them out flat with a rolling pin. Put a piece of cream cheese in the middle of the biscuit. Put a spoonfull of jelly (1/4 to 1/2 tsp) on top of cream cheese. Roll biscuit up. Then fold sides up to form a little ball. See pictures of how to do this. Try to close seam as tightly as possible so jelly doesn't ooze
out too much.
