Word for the -Bland Wednesday-

Ok! So I was going to make some toast and I wanted chocolate. So, I decided to make my own version of Nutella. And it turned out freaking AWESOME!!

Peanut Butter Chocolate Spread
1/2 cup Peanut Butter (I used Skippy because thats the only kind we get :) )
1 Tbsp Chocolate Syrup (I used Nesquik because it's my favorite)
2 or more slices of bread

1. Warm the peanut butter in a microwave safe bowl for 15-20 seconds.
2. Stir the peanut butter. Add in the chocolate syrup and stir until mixed to your liking.
3. Add about 1 Tbsp or more to each slice and spread around until fully or mostly covered, to your liking.

Enjoy!

Next: Word for the -Bland Wednesday-

Cheater Pizza Dippers

Ok, so I was looking on this one website and it had a bunch of different ideas on it. This is originally called Crack Bread but when I tried it, I didn't really care for the recipe. But while I tried it, I added a different ingredient and took one out. But that process is a bit much to explain so I'll just give you a recipe that I know will work for pretty much any pizza lover.

1 French Loaf Bread
Pepperoni Slices (cut into 1/4's)
Various Pizza Toppings of your choice (optional)
Mozzarella Cheese, Sliced or Shredded (I think sliced will work better, but whichever is easier for you)
1/2 cup butter, melted.
Marinara (Spaghetti Sauce)

First, cut the bread diagonally in both directions without cutting all the way through the bread's bottom.
Second, add the cheese between the cuts.
Third, add Pepperoni and other toppings above the cheese, in between the cuts.
Fourth, drizzle the melted butter all over the bread. I used a spoon to scoop and drizzle.
Fifth, cover the bread entirely in foil and bake for 15 mins at 350dF. Uncover and bake for 10 minutes more.
Lastly, heat the marinara. You can either dip the pieces into the marinara or spread the sauce over the bread.

Enjoy!!!!

Whoopie Pies with Cream Cheese Filling

Warning: This is actually 2 cookies put together with filling in the middle. Don't worry, it's delicious!

I first saw this little cookie...its actually not that little...on one of the Bobby Flay Showdown episodes...I think thats what the show was called...not sure. Anyway, I tried this cookie first on...maybe it was Thursday? No, it was Wednesday. Maybe. I can't remember anymore. Anywho. I forgot to take pictures of the end result. Sorry. But here is the recipe:

Filling:

12 oz cream cheese, softened

1/3 cup +1tsp granulated sugar

1-8oz tub cool whip (the creamier the better)

With an electric hand mixer, or stand-up mixer, combine cream cheese and sugar until well blended and smooth.

After the mixture is smooth, use a spoon or rubber spatula to stir in the cool whip.

Cover with plastic wrap (optional), and place in refrigerator.

Cookie:

1 box (18.25 oz) chocolate cake mix (you can actually use anything but white and yellow, funfetti may not even work)

2 eggs (if eggs are small, use 3)

1/3 cup oil (canola or vegetable)

Combine cake mix, eggs and oil with a strong fork. It'll look too wet, then too dry but it will turn out fine. While mixing, the dough should turn into somewhat of a ball. If necessary, add 1 egg.

Preheat oven to 335dF. Line cookie sheets with wax paper. 

Roll dough into little 1in balls and place approximately 2-3in apart. Place another sheet of wax paper over cookies.

Using a flat surface (like a lid on peanut butter or a little can of chicken), flatten cookies to about 1/8in. Reuse the sheet of wax paper for flattening other cookie.

Make sure you have an even amount of cookies.

After the cookies have cooled, get out filling. You can either pipe on the filling on one cookie or use a rubber spatula to add the filling to a cookie.

After adding filling to one cookie, take another cookie and smush it onto the filling to make your Whoopie Pie.

==Andersen Girlie's Tip(s)==

--For best results, refrigerate over night, with the cookies assembled. Making them at least 1 day in advance makes the cookies soft and yummy.

--To soften Cream Cheese: place cheese in microwave safe bowl and microwave for 15 seconds. Stir it with a fork. Replace back in microwave for 15 seconds. Stir again with fork. If it still isn't that soft, microwave again for 15 seconds. Do as many times necessary, but it shouldn't take more than 1 minute.

If you have any questions about making these, just ask! I'm completely willing to explain anything that might now make sense.

Word for the -Bland Wednesday-

So, last night we had Burgers and Fries. I added some seasoning to the fries which I thought would be too salty, but it turned out great!! So, here it goes:

French Fry Seasoning

Seasoning Salt
Black Pepper
Sugar (granulated/table sugar)

Preheat oven as directed. Sprinkle a single layer of the seasoning salt and pepper onto the layer of fries.. Shake the pan and toss (like you would with the veggies in a frying pan, you know, like Bobby Flay...). Then, add a second layer of the seasoning salt and pepper. Only the second time, you are going to sprinkle about 1-2 Tbsp of sugar along with the salt and pepper.
Bake fries as directed. If you want crispier fries after you have allotted the normal baking time, put the fries back in for a few more minutes until the desired crisp.


==Andersen Girlie Tip==
This seasoning could also be used on Onion Rings or Fried Zucchini. YUM!!



Next: Word for the -Bland Wednesday-

Homemade Twix Bars

So, I was perusing a site, you know, because I can, and I came upon this recipe and I was like, "COOKIE!!!!" because I LOVE the twix cookie part more than the rest of it. There's no doubt that Twix is freakin' delicious, but to have the recipe for just the cookie part...well...my life is complete. Now your life can be complete. You know why? Because I'm going to share the recipe with you, thanks to Amanda at The Sweet Details. Amanda, I don't know you, but THANK YOU for this recipe. Now, straight from her page, the recipe:

Base:
1 cup flour
1/4 cup sugar
1/2 cup butter (4Tbsp or 2oz)

Filling:
1/2 cup butter
2Tbsp Corn Syrup
1/2 cup condensed milk (not evaporated milk. they are 2 completely different milks.)
1/2 cup brown sugar

Topping:
100g Milk chocolate (I think that the more silky milk chocolate is better. it's going to be melted anyway, but it'll probably just be better.)

-Oven 325dF
-mix together base until crumbly. pour into 9x9 pan. Press down and bake for 20 minutes.
-Combine filling in pot or saucepan. Stir constantly until boiling. Reduce heat, and continue stirring for 5 minutes. Pour over the hot base.
-Melt the chocolate and pour over filling. Cool and let set before cutting.

==Amanda's Tip==
After I put the filling in, I usually put it in the fridge for about an hour and then I melt the chocolate and pour it over the caramel. Then I still let it sit for about an hour for the chocolate to set before cutting it.

==Andersen Girlie's Tip==
There are a couple of different ways to melt the chocolate. I think the best way would be, if you don't have a double boiler or know how to make your own double boiler, is to have a glass bowl. Cut or break up the chocolate into small chunks/pieces, and place in the glass bowl. Heat in the microwave for 30 seconds at a time and stir. Repeat until chocolate is completely melted. If you want to thin out the chocolate a little bit, add 1 Tbsp shortening (Crisco), not butter.

Word for the -Bland Wednesday-

French Bread Sticks

So, over the Fourth of July weekend, I had griddled up some french bread that turned out fantastic. So, to make your Wednesdays less boring...and you know, less SSSLLLOOOOOOOOWW... Here is how I made the bread. Of course, this will be pretty general. You could make these during Brunch time and eat them throughout the day.

1 or 2 loafs of store bought French Bread (preferably the ones around 2ft)
Olive Oil / Extra Virgin Olive Oil
Italian Seasoning
Salt

Directions:


Slice the bread diagonally, to get longer pieces.
Heat up your pan/griddle to med-high heat. Possible medium heat.
Brush oil lightly onto both sides and place either side down on the pan. Repeat until pan is full, but do this quickly so bread doesn't burn, but is a golden brown or crunchy. After the pan is full, lighlty sprinkle seasoning and salt onto the bread. Flip slices over to cook 2nd side. If the first or either side isnt as good looking as you think it should be or want it to be, flip it and continue cooking.



Next: Word for the -Bland Wednesday-

Grilled Chicken Pineapple Sliders

Another recipe brought to you by allrecipes.com. These are pretty great. I mean, grilled pineapple is great with pretty much any grilled sandwich.

Ingredients
1 lemon, juice
1 lime, juiced
1 Tbsp cider vinegar
salt and black pepper to taste
3 skinless, boneless chicken breast halves - cut in half
6 pineapple rings
2 Tbsp teriyaki sauce
6 Hawaiian bread rolls - split and toasted
6 lettuce leaves - rinsed and dried
6 red onion slices

Directions:

1. Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the regrigerator for 1 hour.
2. Preheat an outdoor grill for med-high heat, and lightly oil the grate.
3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5-7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2-3 minutes per side, or until heated through and grill marks appear.
4. Spread 1 tsp teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple ring and an onion slice. Replace the top of roll and repeat with the remaining rolls.


==Andersen Girlie's Tips==

-It doesn't actually matter what kind of bowl you use.
- When you cut the chicken, lay it on your (non-wood) cutting board. Cut it in half, vertically. Now, since you have a thin piece and a big chunky piece, stand the chicken up on it's cut side, carefully use a knife to cut it  down the middle. This way, you can probably feed more people.
-For a less onion-y taste you can also grill the onions while grilling the pineapple.
-Grill the pineapple (and onions) during the last couple minutes of cooking the chicken. You don't have to, but grilling the pineapple (and onions) brings out a sweeter flavor, and cuts some of the citrus from the pineapple (and some of the 'bite' of the onion)
-If you don't have boneless, skinless chicken, that's ok. Do everything the same, but before serving it, shred the chicken into chunky pieces. Throw out the bone and skins. Then in the bowl with your chicken, this is where you can add the teriyaki instead of putting it on the bun. It'll either taste exactly the same, or really close. As long as you have the flavor you want, that's all that matters.
-It doesn't actually matter how you stack your sandwich. However, you want to stack your ingredients so that the base flavor is on the bottom, and other ingredients add to the flavor as you eat.

         For example:

These are how I layered my sandwich, whether chicken is a whole piece or shredded.

top bun

lettuce

teriyaki sauce

[grilled] onion

[shredded] chicken

grilled pineapple ring

mayo

bottom bun

See? Doesn't that look sooo freaking delicious? I thought so.