Ham and Cheese Breakfast Sandwich

Ham and Cheese Breakfast Sandwich by frances robson

Good morning and welcome to South Georgia on a rainy Monday morning but we are rejoicing over every drop.  Not looking forward to the cold weather  coming in afterwards but in every life a little cold must fall in the winter. 

I am sharing one of our favorite breakfast sandwiches with you for it is good, nutritional, and easy.  This is so easy that if you put the ingredients out, older children can fix their own for you to toast in the oven.  If you have a low broil setting, use this so the ham will curl but not burn and the cheese will get to the bubbling stage without burning.

So follow along and here we go.

 Split the English muffins and place a slice of sandwich meat ham on one half of the muffin.  Put in oven on low broil. Use and ham your family likes and I used turkey ham for these.  You can also use Canadian bacon.



 

While the ham is heating, place shredded cheese of choice on other half of the English muffin.  I use several type of cheese and on these I have cheddar and farm cheese.



Place in the oven and cook until the cheese is bubbling.  Remove from the oven and place the 2 halves together for a sandwich.  So easy and so good.

A tip for shredded cheese:
Buy cheese by the block for it is cheaper and grate a mixture of choice and keep in refrigerator for topping sandwiches, casseroles, pizza or any other dish needing cheese.  You can also grate the individual types of cheese and store in separate containers according to type of cheese.  I like to use a coarse grater but you could use your food chopper also. 

Another ingredient you can add on top of the ham is a thin slice of apple for a little crunch and a sweet flavor.

Try these and let me know how you like them.

Ya'll come back to see me and enjoy the sandwiches.

Nuff said,

The Georgia Peach

Sweet Potato Apple Butter Tart

Sweet Potato Apple Butter Tart

Good evening and come on in or we can sit on the porch for it has cooled off and feels just right outside to sit and talk.  It rained all around us us this afternoon and we didn't get any rain but we got the cool air and that is wonderful.  Of course I realize that the hot weather is not gone but we are going to get a respite from the hot weather for a few days.

The Sweet Potato Apple Butter was so good I made this week I found another way to use it today.  I made some tarts and baked them rather than fry them and they are really good so I want to share the recipe with you.  They are quick and easy and if you don't have the homemade sweet potato butter to use, substitute sweet potato pie filling but this will add some sugar that is not in the homemade.  All the sweetener I added was about 2 Tablespoons of honey.  

 I am trying not to use sugar in my recipes but either honey of maple syrup and the amount will depend on how sweet the potatoes and apples are.  These were sweet so it needed just a little bit of honey. You can use about 1/4 cup of brown sugar if you would like or an artificial sweetener if you want it sweeter.

Baked Sweet Potato Apple Butter Tarts

I made 6 but you can make the number you would like.

6 frozen biscuits - thawed or the large size canned biscuits

2 Tbsp. filling per biscuit

cinnamon sugar

Preheat oven to 400 degrees and line baking sheet with parchment paper or spray with cooking spray.

On floured surface, roll out the biscuits into circles.  Roll as thin as you can without them tearing.  As you roll, flip the dough several times so it will not stick.  Place about 2 tablespoons of filling on one side of the dough circle, fold over the other half and press edges together.  I roll the bottom edge over the top one, press together with a fork to seal.  Use the fork to punch several holes in the top of the tarts, sprinkle with cinnamon sugar and place on baking sheet.  Place in preheated oven and bake until brown - about 20 minutes.  Remove from baking sheet and cool on wire rack.

These are low in fat and sugar and taste really good.  Try them and let me know how they taste.

Ya'll be careful going home and come back to see me and enjoy the tarts.

Nuff said,

The Georgia Peach

Sweet Potato and Apple Butter

Learning to Fly by frances robson

Good evening and come on in for a visit.  I love this picture I took back in the spring of a baby mockingbird sitting in a rose bush outside our window.  It was trying to learn how to fly and knew the rose bush would keep him safe and the rose was there to give him inspiration.  He rested there for several minutes admiring the beauty.

Our roses have been and are still blooming well.  I keep them trimmed back and they have done well but after all they are knockout roses and even I can grow them.  I enjoy cutting them and bringing them in the house for they smell like old-fashioned roses and last for days.  The bonus is that the more you cut them, the more they bloom.

I am still looking for low carb recipes and found a really good one.  Dr. Mansberger said his wife like the sweet potato butter she bought at a Mennonite bakery in Thomasville, GA so I bought some and agreed with her.  It is very good and I began looking for a recipe which would be similar.  I found one and am sharing it with you and of course I made a few changes like I always do. It called for water but I used lemonade for I knew it would a little tartness and a little extra flavor but next time it could be cranberry juice or whatever I have.  Apple juice would probably be best since you have apples in it.  Try it and let me know what you think.  Just click on the comment box at the bottom of the blog.

Sweet Potato and Apple Butter

Ingredients

• 4 cups peeled sweet potatoes, cut into slices about 1/8 to 1/4 inch thick
• 2 cups peeled, cored, and sliced apples
• 1 tsp. cinnamon or to taste
• 1/4 tsp. Nutmeg
• 1/2 cup lemonade – or apple juice, water, cranberry juice or juice of choice

How to make it

• Peel and slice the sweet potatoes and apples with a mandolin if possible. If you don't have a mandolin slice thinly with a sharp knife.
• Combine all ingredients in slow cooker and stir. Cook on high until sweet potatoes are fully cooked. Takes at least 4 hours.
• Mash or beat with an electric mixer until well blended.
• This mixture will be a little thicker than apple butter.
• If you put it in hot jars with fresh lids and bands it will seal and you can put in your pantry.
• If not canned it will hold in the refrigerator for several weeks
  

I plan to use it on toast, English muffins, pound cake, or eat it by the spoonfuls.

Ya'll come back and be careful going home.

Nuff Said,

The Georgia Peach





Gulf Shores, AL by frances robson

Good Sunday morning to all of you. I hope you are having a wonderful, holiday weekend and plan to go to church this morning for starting the day off with Bible study and worship will make it a better day. The recreation will wait until you re-create your soul.

It is beginning to sprinkle here, thank goodness and I hope it will eventually rain for we are pretty dry here. Everything is sort of droopy and wilted outside and the dust is really bad. I hate to think it will ruin your holiday but I think we need the rain more.

The recipe I am posting today has become a favorite for us. I planted 1 Japanese eggplant in the spring and we have gathered and are still gathering lots of eggplant. I like these for they grow long and slender and when you slice them, they are all about the same diameter. Fried is the way we like them best but I don't fry anything much anymore so I tried the roasted in the oven and it is delicious.

If you think the recipe looks incomplete, I didn't put specific measurements for it will depend on how many you bake. It usually takes about 2 Tablespoons of olive oil for 2 eggplant and I season according to taste. I use about 4 or 5 leaves of fresh basil and a generous sprinkling of the Italian seasoning, a little salt and freshly ground pepper. This is according to your own taste. The slices are about 1/4 inches thick but I sure don't measure so some are little more. If you slice too thinly, they will burn.

A friend of ours tried this last week and loved it even though they are not especially fond to eggplant. It's kind of like potato chips - you can't eat just one. I hope you will try it and you can use any eggplant but the Japanese are the best I have found.

Oven Roasted Eggplant

Eggplant sliced thinly – I like the Japanese eggplant
Olive oil
Salt and pepper to taste
Chopped basil
Italian seasoning

Preheat oven to 350 degrees

Slice eggplant into thin slices – I leave the peeling on – into glass bowl. Add about 2 tablespoons olive oil, salt and pepper and other seasonings and toss gently – I use my hands. Place on baking sheet lined with parchment paper or sprayed with cooking spray and bake for about 20 minutes. You want them crisped but not brown.

Leave a comment if you tried this and let me know how you liked it or what changes you suggest for I am always open to suggestions.

Ya'll have a good Sunday and holiday. Have some fun and rest.

Nuff said,

The Georgia Peach

Baked T Bone Steak

Lake Eufaula Alabama by frances robson

Good evening and come on in out of the rain and I say that with joy. We are dry down here in south Georgia and need every drop we can get. The sound of rain is beautiful and is a good time for reading and napping. So come on in for a cup of coffee for I have a couple recipes to share with you.

We like steak and I like to grill them on a griddle on top of the stove but I have a problem. Our smoke alarm is so sensitive that when I grill the steaks, the alarm goes off and then I get a phone call from the alarm company. We also don't like to fire up our gas grill for 2 or 3 steaks so I began to look for a way to bake them so they would be tender and juicy.

I found this recipe on the Net and added my own touches to it and we like the results. Before you put the steaks into the dish you can sear them in a hot griddle if you like but they are good if you don't.

Baked T-Bone steaks

4 T-Bone steaks
1/2 bottle Worcestershire sauce
1 sm. jar liquid smoke
1 c. red wine or beef broth
Salt & Pepper to taste
Optional - garlic powder, onion powder, or other seasonings of choice

This can be halved easily

Line baking dish with heavy foil. Put steaks in dish. Mix and pour all ingredients over steaks. Bake, uncovered at 300 degrees for 45 minutes or until cooked to your taste. The cooking time depends on the thickness of the steaks and how done you like your steaks. For 1 inch steak, medium done, I cook about 20 – 30 minutes. Remove from dish, place on cutting board, cover with foil and let rest for about 5 minutes and serve. I like to slice them into thin slices across the grain and serve. The juices are delicious served on the side to pour over baked potatoes.

I served these with baked potatoes, split and the pan juices poured over them, green bean salad and toasted french bread.

Try this and let me know what you think.

Smoothies are one of our favorite breakfast meals and this one is a favorite. The mango juice I use is bought at SAMS Club and is in individual packages of about 11 oz. but I also the juice I buy in the jar. The best tasting is the one I buy in the ethnic section and is pure juice with no sugar added. This smoothie is delicious and is good any time of the day.

Peach Mango Smoothie

1 ½ cup mango juice
2 peaches – peeled and sliced or 1 cup frozen peaches
2 cartons peach yogurt
1 cup milk

Blend all ingredients in blender. Makes 2 smoothies

I hope you enjoy these and let me know what you think.

Ya'll be careful going home and come back to see me. Try the recipes and let me know what you think.

Nuff said,

The Georgia Peach

Peachy Waffles

Good evening and come on into the Net Porch and have a seat. I have cold coke ready and iced tea if you prefer but you will need something for it is hot and humid. Welcome to South Georgia in July and I love it. This is my kind to weather for I stay in house during the hot part of the day and go out early in the morning and late in the afternoon and I wouldn't swap it for anywhere else except the beach. In fact, I need a "beach fix" really soon.

We had waffles for breakfast this morning and this time I remembered to spray the waffle iron with non-stick spray. It is supposed to have a non-stick surface but if you don't spray it the waffles will stick and you cannot get them out. I found that out the last time I tried to have waffles.

I made Peachy Waffles this morning for I had some fresh peaches I needed to use and if you add peaches to anything it makes it taste better. I peeled and cut up the peaches in small chunks for I wanted to bite into a peach chunk while I was eating it. They turned out so well, I thought you might like to try it also so I included the recipe for you to try. Fresh blueberries could also be used instead of the peaches or put some of both for these two fruits compliment each other well.

PEACHY WAFFLES

Ingredients:
2 c. packaged biscuit mix
1 tsp. Cinnamon
¼ tsp. Nutmeg
2 tbsp. sugar
1 egg
1 2/3 c. milk
2 tbsp. salad oil
1 c. chopped peaches

Directions:
Place the biscuit mix, cinnamon, nutmeg and sugar in bowl and mix. In smaller bowl, mix egg, milk and oil and add to dry ingredients. Stir together then add the chopped peaches. I roughly chop the peaches not mince them. Bake 3/4 cup batter at a time in a hot waffle iron until brown.

When mixing the wet ingredients with the dry, don't over mix or they will tough. I also took one and put it into a bowl while it was warm to see if I could make a waffle bowl. Scoops of ice cream topped with peaches or blueberries would be great in this bowl or whatever you wanted to put in it. Make a double recipe of the waffles and freeze some for later. Thaw them and pop them into the toaster for a quick breakfast or a snack. These are good enough to eat like a cookie.

Peachy Waffle Bowl

Blueberry Syrup is great for these waffles or put sliced fresh peaches and butter on them. I hope you will try these and let me know what you think.
Ya'll come back to see me and have a great weekend.

Nuff said,

The Georgia Peach

Christmas Cookies

Winter Beauty by frances robson

Good morning and come on in the 'Net Porch and sit a spell and have a hot cup of coffee. It is freshly made and I have watched the sun come up while I have been drinking mine. It is going to be a beautiful day but then every day is beautiful if we remember that our Heavenly Father gives it to us.

It is supposed to be a little warmer today and I sure hope so for I need to put something that says Merry Christmas on my door and mailbox. So far we look like Scrooge lives here but I am still trying to wrap my mind around the fact that Christmas is next week. The year has just flown by and I can't seem to catch it. I will get a wreath on the door today and a red bow on the mailbox TODAY.

I made some really good cookies yesterday from a recipe on the Betty Crocker web page. They are pretty and taste delicious. The link is

http://www.bettycrocker.com/recipes/red-velvet-rich-and-creamy-cookies/815f4270-d7b5-4d25-a2e1-dabb498d4b85?WT.mc_id=taf_recipe_BC

This recipe called for a couple of things I didn't have but when you live out in the country you learn to substitute. Mama taught me how to do this many years ago so I don't panic but look up the ingredient online and find something I have to substitute or use something else and see what happens.

These cookies needed sour cream and canned cream cheese frosting and I had neither. I knew I could make buttermilk or sour milk from milk with lemon juice or vinegar added to it but sour cream was a mystery. You can use plain yogurt which I didn't have but I did have strawberry so used that. Because it is only 1/4 cup it didn't change the taste at all.

It needed a cream cheese frosting and I had chocolate and vanilla so I took the vanilla and added 1/2 block of cream cheese and whipped it together. I do this a lot for the cream cheese cuts that too sweet taste of canned frosting which I use when in a hurry. By adding the cream cheese it's difficult to tell this is not start from scratch. I topped them with chopped pecans and they are delicious. I think that walnuts or coconut would also be good.

I did find it difficult to mix for it is a STIFF dough. Next time I am going to bring my yogurt or sour cream to room temperature and make sure the butter is soft and see if it will be easier to mix. Also, be sure and time them for if you overcook they will be hard and they are supposed to be soft and almost under done. They really are good and I think I will use green sprinkles on some next time to add a little Christmas look to them

Using the cookie scoop makes it easy to get the balls but you will have red tinted hands from the red food coloring. By the way, I spilled almost a whole bottle of this on my counter and had to throw away the dish cloth I used to wipe it up.

There was a chain of dumb actions to cause all this. First I opened the coloring and set it on the cutting block which moves and I accidentally hit the block. Second, I grabbed one of my good dish cloths to mop it up and third, I knocked it over again. Really smart but I will profit from this little fiasco - don't open the bottle until ready to use it and don't grab a good cloth to wipe it up but use paper towels. By the way, does anyone know how to get red coloring out from under your fingernails?

I hope you will try this recipe for it is good and I am looking forward to trying it with the ingredients it calls for but mine are good also.

Ya'll come back to see me and be careful.

Nuff said,

The Georgia Peach