BLT Wrap

Even though our heat wave seems to have broken, August starts tomorrow and I know the high temperature will back for at least another month. Our kitchen heats up so much when we cook that my husband and I try to come up with something to fix that will keep the heat down. Baking is so much healthier, but in the summer months we try to keep baking to a minimum.

Today, I have a favorite at our house a different version of the BLT sandwich. The only cooking you need to do is frying the bacon. I know bacon isn't the healthiest meat in the world, but it's one that we can't do without. At least you're getting a good serving with veggies with it. I like to serve this with Cole Slaw or some corn on the cob.

BLT Wrap

Mayonnaise or Salad Dressing
chopped tomato
flour tortillas
lettuce
bacon, fried
salt
pepper

Spread the mayonnaise onto the tortilla to about an inch of the side. Layer lettuce, tomato, and bacon on top. Season with salt and pepper, optional. Roll up the tortillas and slice in half diagonally. Secure each wrap with a toothpick and serve.

(I didn't put any amounts for the ingredients because that's something that is up to the preparer to decide. )

Carol

Chocolate Peanut Butter Pudding Cake

There's a television commercial from a car dealer that's on my local channel where the announcer says, "It's hot, Don." Well, I have to agree with the announcer, but need to emphasize that it's DARN hot. I can't remember how many consecutive days of 90+ degree temperatures we have had, but it's been most of June and July. What worries me is that we still have August to go through yet. I've never been a fan of summer, I love winter instead. A friend of mine pointed out the other day when I said that on my facebook page, "I thought you didn't like winter driving." This is true, I don't like driving on slick roads, but in my reply I reminded my friend that's what my vacation days at work are for.

Okay, so what does that have to do with Chocolate Peanut Butter Pudding Cake? When it's this hot, neither my husband or I want to cook anything because it heats up the kitchen and the whole house. We actually skipped supper last night for that very reason. One solution to that problem is to use the microwave or your slow cooker to keep the heat down in the kitchen. Since I have been craving something sweet lately, I thought I would give everyone a dessert to prepare in your slow cooker. I wish I had an actual picture of this dish, because the one I found online isn't from this recipe, but it's the closest I could find. Believe me, it does not do it justice.

Slow Cooker Chocolate Peanut Butter Pudding Cake

1 C. all-purpose flour
1/3 C. sugar
2 T. unsweetened cocoa powder
1 1/2 t. baking powder
1/2 C. chocolate or white milk
2 T. cooking oil
2 t. vanilla
1/2 C. peanut butter chips
1/2 C. semi-sweet chocolate chips
1/2 C. chopped peanuts (optional)
3/4 C. sugar
2 T. unsweetened cocoa powder
1 1/2 C. boiling water

Place a slow cooker liner into your crock, or spray the inside with non-stick cooking spray. In a bowl, stir together the flour, 1/3 C. sugar, 2 T. cocoa powder, and baking powder. Add the milk, oil, and vanilla. Mix well until the batter is smooth. Stir in the peanut butter chips, chocolate chips, and optional peanuts. Spread the batter evenly over the bottom of the crock.

For the pudding mix, in another bowl combine 3/4 C. sugar and the remain cocoa powder. Gradually add the boiling water and stir. Pour evenly over the batter in the crock. Cover, and cook on high for 2 to 2 1/2 hours, or until an inserted wooden toothpick comes out clean. Turn off cooker and let it stand for about 30 minutes before serving.

To serve, spoon the warm cake into dessert dishes and top with vanilla ice cream. Spoon the pudding mixture over the cake and ice cream.


**The next time I make this, I think I am going to try and use a chocolate cake mix instead of the other dry ingredients. If anyone tries this, let me know how it comes out.
Carol

Pizza Pancakes

If you've been reading my blog for a while, you know that I hope to someday publish a pizza cookbook. Right now, my fiction work comes first, but I still stow away and pizza recipes that I can. Here's one that anyone should like, especially the kids.

Pizza Pancakes

2 C. biscuit baking mix
2 t. Oregano
2 eggs
1 C. milk
1/2 C. shredded mozzarella cheese
1/2 C. pepperoni, chopped
1/4 C. green pepper, chopped
1/8 C. onion, chopped
1 - 8 oz can pizza sauce, warmed

In a large bowl, mix together the biscuit mix and oregano. Combine the eggs and milk and stir it into the dry ingredients until just moistened. Add the cheese, pepperoni, green pepper, and onion. Pour about a 1/4 C. of batter onto a lightly greased hot skillet or griddle. Flip over when bubbles form on top. Cook on second side until golden brown. Serve with warm pizza sauce. Makes about 14 pancakes.

Optional ingredients can be any pizza topping. I love mushrooms on mine.

Carol

Corndogs

I was sick over the 4th of July holiday and missed out on all the good Fair foods. One of my favorites are corndogs. We normally have a box in the freezer, but right now we're out. They really aren't that hard to make and actually take much better than the frozen ones.

I'm going to be searching my recipe box for other Fair food recipes. The County Fair season is among us and if you don't want to venture out in the hot weather, why not make your favorites at home. Check back each week for a new recipe.

Corndogs

2/3 C. cornmeal
1 C. all-purpose flour
1 1/2 t. baking powder
1 t. salt
2 T. sugar
3/4 C. milk
2 T. vegetable oil
1 egg, slightly beaten
1 lb. pkg hot dogs
popsicle sticks

Mix all the dry ingredients together, add milk, oil, and egg. Mix well. Dry the hot dogs and insert stick. Dip into the batter. Cook the corndogs in hot oil (365° f.) until golden brown. Drain on a paper towel. Serve with mustard or and sauce of your choosing.

Carol

Microwave Apple Pie

It's been so hot here recently that when I can, I try to cook with my microwave in order to keep the heat down in the kitchen. Today, I have a Microwave Apple Pie recipe for you. Obviously, it is not going to be a luscious as the one you would bake in an oven, but it's well worth the saving of energy and heat in the kitchen.

Microwave Apple Pie

Crust:
1 1/4 c. wheat flour
1/2 t. salt
2 T. butter
1/2 c. shortening
3-4 T. cold water

(You can use white flour, but it will not brown in the microwave, if you do.) Cut the butter and shortening into the flour and salt. Sprinkle with water and mix with a fork until it is moistened. Form into a ball and then it out into a 12-inch circle. Place crust into a microwave-safe dish and flute the edge. Prick the bottom and sides of the crust with a fork about every 1/2 inch. Microwave on high for 5 minutes and then set aside.

Filling:
1/2 c. sugar
3 T. all-purpose flour
1 t. cinnamon
dash of salt
4-6 thinly sliced and peeled apples

In a large microwave-safe bowl, mix all of the filling ingredients until the apples are evenly coated. Microwave on high for 5 minutes, stirring once. When done, place the apple mixture into the pie crust.

Crumb Topping:
1 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick oats
1/2 c. butter

Mix dry ingredients together and cut in the butter. Sprinkle on top of the apples. Microwave on high for 5 minutes.

Optional topping:
Drizzle 1/4 c. caramel ice cream topping over the top while it is hot, or serve with vanilla ice creams.

Enjoy,
Carol