A Fresh Take On A Classic Snack

If you're like me you'll remember a few great snacks from your childhood, one including grilled cheese. It's one of those things that just never go out of style, and there are hundreds of variations; hope you enjoy this one. 

 From; http://withstyleandgraceblog.com/wp-content/uploads/2012/07/IMG_65561.jpg

Ingredients

1. 1 Loaf of Italian bread
2. 2 or more slices of tomato
3. A few slices of Mozzarella Cheese
4. Pesto

Instructions

1. Cut the bread to the desired length
2. Spread pesto on both sides of the bread
3. Cut the mozzarella and tomato into thin slices and place on bread
4. Put the sandwich into a panini maker or skillet and cook until cheese is melted and bread is soft on the inside and crunchy on the outside

Homemade Mozzarella Sticks

Love having great mozzarella cheese sticks at restaurants? Well now you can have those wonderful treats at home.

Picture from http://umbrella-eqal.s3.amazonaws.com/laurenconrad/dynamic/thumbnail/photo/355551_500x500_R.jpg

Recipe

Ingredients

1. 6 mozzarella sticks
2. 1 egg (beaten)
3. bread crumbs (amount varies)
4. Oil for frying

 Instructions

1. half the mozzarella sticks and dip them into the egg
2. roll them into the bread crumbs
3. place the finished sticks on plate and freeze for 15 minutes
4. cover the bottom of a skillet or small  sauce pan and preheat the oil until bubbling 
5. fry the sticks until the form a golden brown outside and take off just as the cheese starts to melt out
6. cool on a paper towel and serve with marinara sauce

Chocolate-Chip Cookies

So I know I haven't posted in a while, but to get back into the swing of things I decided some cookies would be in order.

picture from: http://img1.etsystatic.com/015/0/7536630/il_570xN.409969069_dfsa.jpg

Recipe

Ingredients

1. 2 cups all-purpose flour
2. 1 tsp baking soda
3. 1 cup butter
4. 3/4 cup brown sugar
5. 1/4 cup white sugar
6. 2 eggs
7. 1 tsp pure vanilla extract
8. 1- 1 1/2 cups milk
9. 1-2 cups chocolate chips
10. 1-2 cups walnuts / chopped nuts (optional)

Instructions

1. preheat your oven to 350 degrees
2. sift the flour and baking soda together
3. cream the butter, sugars, eggs, and vanilla in the bowl of a stand mixer
4. mix in the flour mixture alternately with the milk
5. stir in the chocolate chips
6. spoon the dough onto a greased baking sheet and bake until golden brown- about 10 mins.

Recipe inspired by http://allrecipes.com/recipe/award-winning-soft-chocolate-chip-cookies/

No post

I am away for the weekend so I cannot post any new recipes, but don't worry I'll make up for it this week. Stay hungry

Great Pancakes

Whats the best way to wake up in the morning? With the smell of food in your nostrils. These pancakes will surely be a great reason wakeup early.

picture from google users content

HOMEMADE PANCAKES

1 c. flour 1 tbsp. baking powder 1/2 tsp. baking soda 1 tbsp. vegetable oil 1 tbsp. butter 2 tbsp. sugar 1 c. milk 1 egg 1/2 tsp. salt Combine dry ingredients. Add milk, egg and oil, and butter. Mix until smooth. Heat non-stick pan over medium heat until water beads. Do not oil. Pour pancake mixture in 1/4 cup amounts. Turn when tops are covered with bubbles and edges look cooked. Remove from heat when pancake stops steaming. If you like thin pancakes I suggest leaving the batter overnight to sit so that when you cook them they are more crepe-like.

recipe adapted from cooks.com

Salt and Pepper Shakers

Ever get bored of your boring old black and white plastic salt & pepper shakers? Try spicing things up a bit with these D-Cell Battery Salt & Pepper Shakers!

Check Them Out Here

Rachel Ray Alfredo

Hey guys today I have a recipe that is not my own but is very good. This Alfredo recipe combines the perfect amount of cheese and heavy cream.

picture from http://www.fiberstar.net/images/alfredo300dpi.jpg

ingredients

• 1 pound fettuccine pasta

• 4 tablespoons butter

• 1 1/2 cups heavy cream

• 1 1/4 cups finely grated parmigiano-reggiano cheese

• Chopped flat-leaf parsley

directions

1. In a large pot of boiling, salted water, cook 1 pound fettuccine pasta until al dente, about 8 minutes. Drain in a colander, reserving 1 cup of the pasta cooking water. Using the same pot, melt 4 tablespoons butter over medium heat. Add 1 1/2 cups heavy cream and 1/2 cup of the reserved pasta water and bring to a simmer. Add the fettuccine and 1 1/4 cups finely grated parmigiano-reggiano cheese (about 5 ounces) and toss. Season with salt and pepper and add more pasta water to make a looser sauce, if desired. Top with chopped flat-leaf parsley and serve with more cheese.

Recipe from  http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/five-ingredient-recipes/fettuccine-alfredo-2