It is that time of year to be baking, that is for sure. I do tons of it for the holidays. Some cookies are intricate and time consuming and other like this one is a “piece of cake”.
One staple you need is a good cooking spray for all your pans and sheets. Something that lets the food shine! I was given this wonderful 100% Grapeseed Oil from Pompeian to try. At first we were using it for things like fried eggs and stirfrys, which worked great. Then I went onto my baking and used it for this recipe.
I like using a cooking spray as it is quick and easy. Pompeian Grapeseed Oil has no propellants, trans fat, cholesterol, CFC’s or preservatives. It has a nice light and pleasant taste and is naturally gluten free.
I liked to use it just straight and also with parchment paper as in this recipe. The parchment allows you to easily lift the bars out of the dish. The oil allows for no sticking at all.
We love the chocolate, cookie and peanutty flavors of these easy bars.
Whisk flour, salt and baking soda together and set aside. Cream butter and sugars together until fluffy. Add eggs one at a time mixing well. Add vanilla and mix in. Add flour mixture and mix until combined. Add the M & M’s and carefully fold into the dough.
Lightly spray a 9 x 13″ pan with the grapeseed oil and place a sheet of parchment in with the sides hanging over slightly. The oil while help the paper stay in place and the overhang of the parchment will let you pull the bars out easily. Lightly spray the parchment with oil. Place the dough into the prepared pan and even out.
Bake at 350F for 25- 30 min. Let cool and then lift out using the parchment. Cut into squares.
I am posting today over at Table for 7 with these delicious and easy slow cooker ribs. Missing the smoky flavor of the BBQ??? You won’t be after eating these scrumptious ribs. Come on over to Erin’s site for this great recipe. ENJOY!!!
It is cookbook review time again and I have a winner of a cookbook for you today!!! I adore sandwiches but even better are paninis. A quick and delicious dinner awaits you with seemingly endless recipes from this cookbook. Nothing could be faster, easier and more tasty than a well built scrumptious panini. We loved flipping through the pages of 200 Best Panini Recipes to find one to try for you!!!
This recipe called for an Italian crusty roll, something I had never tried in my panini maker. With a little adjustment for height, the sandwich turned out amazing.
This recipe book has 16 all-new photos to make you drool over paninis. They are an Italian fast food in Italy but seem so much more gourmet with all their wonderful ingredients!!
The author has put her own spin on some of the more traditional recipes like the Classic Reuben Panini or the Monte Cristo Panini. Plus there are so many more that are so creative like the Roasted Chicken, Brie and Pear Panini or the Smashed White Bean, Avocado and Bacon Panini. We will be making so many more from this cookbook for sure!!
Look at all the wonderful ingredients that are crammed into this drool worthy sandwich, delicious!! I hope you get this cookbook and try so many more recipes like this fantastic one. ENJOY!!!
A panini that is crammed full of wonderful flavors of a club sandwich and then has the gorgeous addition of shrimp.
1 tomato, thinly sliced 1
1⁄4 tsp salt 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
2 Italian rolls, split 2
1 tbsp olive oil 15 mL
1⁄4 cup mayonnaise 50 mL
8 oz medium shrimp, cooked and halved 250 g
2 oz Swiss cheese, thinly sliced 60 g
4 slices bacon, cooked crisp 4
1 large avocado, sliced 1
To me, this is the perfect recipe, with the ideal mix of ingredients. Make sure you have extra napkins ready before you bite into this sandwich — you will need them!
If you have leftover grilled shrimp from a cookout, they would be wonderful in this recipe.
Remove the flesh of an avocado by cutting it in half lengthwise. Twist it open, leaving the pit on one side. Gently strike the pit with a large, sharp knife (I use my French knife) and twist again to remove the pit. Using a large soup spoon, scoop the flesh from the skin and slice it. Avocado flesh browns easily once it is sliced;
to keep browning to a minimum, sprinkle it with lime or lemon juice.
Sprinkle tomato slices evenly with salt and pepper; set aside.
Place rolls, cut side down, on a work surface and brush crusts with oil. Turn rolls over and spread with mayonnaise. On bottom halves, evenly layer with shrimp, cheese, bacon, avocado and seasoned tomato. Cover with top halves and press gently to pack.
Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.
The author Tiffany Collins Blackmon is a nationally recognized culinary professional. She has had numerous appearances on shows like Good Morning America, HGTV, Home Shopping Network and E! Entertainment Television.
Paninis are super easy for a Weekday Supper and the flavors of brie, apple and ham together creates something memorable.
Every time I go to Ontario I end up going to Springridge Farms and my girlfriend Karen gets this sandwich but without the ham as she is a vegetarian. For some reason I am always enticed to get another seasonal sandwich. The last time I was there I got the turkey and stuffing sandwich with cranberry sauce. Oh ya baby was that good!!!! Anyway I wanted to make that sandwich to share with my family as Karen has always raved about it and I see why!!!
What a great combination of flavors, sweet, slightly spicy and with amazing melty brie cheese. You can’t go wrong!!
Your family will gobble down this sandwich and ask for more!!
Apple, Brie and Ham make a memorable combination of flavors!!
1 small wheel of brie cheese, sliced thin
8 slices of good quality ham
1-2 apples thinly sliced
8 slices panini bread
Red pepper jelly
Butter the outside of the bread, turn over onto a work surface and spread one slice with red pepper jelly. Top with apples, ham and brie cheese. Top with the other slice of bread and toast in a panini maker until cheese is melted and the sandwich is heated through and toasted on the outside.
Looking back at last year on this very snowy and cold Monday I started drooling thinking back at this delicious recipe. The chicken melts in your mouth while you get an amazing crunch from the noodles and the cucumbers. A little sweet heat and this dish is fabulous!!