we chose a quaint cafe’, and dined outside.
dusty ordered this-
a panini with peanut butter, banana, honey, and bacon.
i passed up the opportunity to try it, would you have eaten that?!?
husband said, “it’s ok, kinda bland, and needs more honey.”
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they’re not just any chocolate covered cinnamon bears, they must come from “startup candy co.” or they won’t do.
and if you know me, more than likely i have shared these favorite treats of mine, with you.
this week, in preparation for the holidays, i picked up a large order of these babies and our family just might be bringing your family a box of them soon. or in jenn granum’s case,
.....
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a.k.a. crepes
one of the first things dusty’s mom ever made for me, were her omelettes. in fact, i bet there isn’t anyone in dusty’s family who did not ever have a grandma connie omelette. they were a staple in her kitchen. when i finally asked her for the recipe {years ago} what i liked best about the recipe is that there is no added sugar. most crepe recipes add sugar in the batter.
but yes, we do add sugar after they are cooked…
i think connie called them omelettes simply because so many eggs are used in the batter. in our home, we make these almost every morning. literally. one thing i like about them {besides being incredibly delicious} is that it is the easiest way to get eggs in my little kids.
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depending on how big of a salad you want –
use any varying amounts of the following:
sliced green cabbage
slivered almonds – browned.
ramen noodles
chicken
mix everything together, and use this dressing:
{again, any varying amounts. i use more vinegar than oil and no sugar.}
oil
white vinegar
seasoning pkgs. from ramen noodles
pepper
optional: sugar.
mix & pour over salad.
*****
for low-carb diets or when i eat this, i just dish up a serving minus the ramen noodles.
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you will need:
1 pkg. manicotti
1 jar of your favorite pasta sauce
1 large container of ricotta cheese
fresh spinach {lots.}
1 egg white
mozzarella cheese
fresh parmesan
boil manicotti shells, following the directions on the box. rinse in cool water and set-aside.
boil spinach-
in a bowl, mix ricotta cheese, mozzarella, fresh parmesan, and egg whites. the amounts only depend upon how much of each you want in the mix. i use A LOT of spinach, and mozzarella, and parmesan.
stuff cheese/spinach mixture into shells, cover with your fave pasta sauce, and the remaining mozzarella and parmesan.
pre-heat oven to 350 degrees,
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