You have heard it from me ALL WEEK LONG, it is back to school time. With back to school comes the stress of everyone getting back on schedule or maybe the stress of your child going to school for the very first time, or maybe heading off to college for the first time. No matter where you fall with the kids it is a stressful time for everyone! That is why I like the Young living Stress Away roll On. This is easy to keep in your purse to take with you when you need to take a breath for a moment!
Stress Away is a blend of vanilla, lime, Copaiba and other essential oils this are used to reduce daily stress, encourage relaxation and reduce nervous tension. This is so simple to apply with the new roll on bottle. Just roll a little bit on your wrists, temples and neck.
This should not be used on kids under six and as always if you are pregnant or unsure of any essential oils, please consult your doctor.
Enjoy,
This is not your average ham and cheese…this is ham and cheese on steroids! The inspiration from this dish came from www.pinchofyum.com . This can be done using slider rolls or regular sandwich size rolls. If you are making them for a party and want to do a little bit before hand you can caramelize the onions and make the bacon the day before. You can also assemble the sandwiches ahead of time storing them in the fridge until you are ready to bake. I also think that you could add sautéed mushrooms to this and it would be terrific BUT because I dislike mushrooms you will not see them here! Just sayin! Please feel free to try it and let me know what you think!
I made six sandwiches with these measurements
INGREDIENTS
12 slices of honey ham
6 slices of Swiss cheese
6 slices of thick cut apple smoked bacon (cooked until crisp)
1 large onion, sliced and caramelized
1 tablespoon of butter
1 tablespoon of brown sugar
4 tablespoons of butter at room temperature
1 tablespoon dijon mustard
DIRECTIONS
Preheat oven to 350 degrees. Caramelize onion by sautéing in a pan with 1 tablespoon of butter. When the onion starts to brown, add 1 tablespoon of brown sugar and continue sautéing until the onions are golden brown.
For the bacon, I bake the bacon in the oven at 300 degrees until crisp, turning as it cooks. (depending on the thickness of the bacon it takes my bacon about 20 minutes)
Mix the 4 tablespoons of room temperature butter with the dijon mustard, set aside.
To assemble the sandwich place the rolls on a baking sheet, spread the butter dijon mixture on the top side of the bun.
Layer the ham, onion, bacon and cheese on the bottom of the roll. Close the roll and bake for 10 minutes, then cover with foil and bake for an additional 5 to 10 minutes until the cheese is melted through. Remove from oven.
Enjoy,
So we have all seen the hot pepper jelly over the cream cheese. My version is just slightly different but I like it much better! This is a party pleaser that everyone just loves!
INGREDIENTS
1 container of whipped cream cheese
1 jar of Hot Pepper Jelly ( I used Howard’s brand)
DIRECTIONS
Mix both ingredients together and serve with your favorite crackers!
Enjoy,
Well, it is that time of year again, all the kids are going back to school. So with that being said this is not really a recipe. BUT this is one of my favorite things to bring into my kid’s classrooms, or for an office party or any gathering or holiday party! This is a grab and go on the run dish. I just love it!
This dish comes straight from your local Panera store! Are you wondering what I am talking about yet? Well, here is the trick, Go into your Panera store and choose your favorite bagels and favorite cream cheese flavor and ask them to slice the bagels through their bread slicer! I know! This is just the best tip out there! You have thinly sliced bagels slices to lay out on a platter and serve with cream cheese! So when your kids come home asking to bring something to school for their class and your short on time, this is it!
Enjoy,
If you read my Friday post about Pickity Place, I mentioned how incredible the salad was there. Guess what? If you sign up for their newsletter they send you recipes and lucky for me and you the recipe sent out this month was the incredible Farro salad that is on the August menu! I can’t tell you how delicious this salad is… ooooh sooooo gooood!
This recipe will serve 4-6
INGREDIENTS
1 large ripe tomato
1 small red onion, sliced
1 cup cooked farro (cook following instructions on box)
1 pound mozzarella
1 bunch fresh basil
1 pinch lemon salt
1 pinch granulated garlic
1 pinch red pepper flakes
1 head Romaine, sliced into strips
To make the cheese, spray a sheet pan with non stick spray, spread parchment paper on the sheet tray and spray the paper with non-stick spray. Evenly spread cheese on pan and top with fresh basil, granulated garlic, crushed red pepper, salt and pepper. Bake in a 350 degree oven until melted about 8 minutes. Remove and let cool to room temperature. Cut into squares or triangles (or use a cookie cutter to make into various shapes)
To assemble the salad start with placing the romaine on the bottom of the plate, top with cooked Farro. Next add a slice of tomato, lightly sprinkle with lemon salt. Add the onion. Dress with the sun dried tomato vinaigrette. Lastly garnish with the beautiful mozzarella cheese.
SUN DRIED TOMATO VINAIGRETTE
6 sweet basil leaves
1/2 cup sun dried tomatoes
1/2 cup white balsamic vinegar
1/2 cup olive oil
1/2 cup canola oil
salt to taste
Mix all ingredients together and blend with a hand blender.
Add pepper to taste
Enjoy,
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