8 to 5 Sandwich

Ingredients:
French Baguette
Avocado
Cream Cheese
Lettuce
Bacon

Directions:
-Take a section of baguette (about 6-8 inches long) and slice it length wise.
-Mash the avocado and spread one piece of the sliced baguette with it.
-Spread the other slice of baguette with cream cheese.
-Add bacon and lettuce between the slices of bread.
-Enjoy a little bit of heaven.

One note. In Greece, they would mix the mashed avocado with some mayonnaise. It was yummy and salty and creamy. But for whatever reason, I've skipped this step for years.

Cool kids room idea with lamp shade

How cute is this kiddie room swing?

This is an amazing room designed around the lamp shade.


In daylight....



At night when the magic covers the walls...


Wall blocks to match the patterns.

Kerrie Cakes

Kerrie's Healthy, Yummy Waffles

1 C whole wheat flour
1 C white flour
1 T baking powder
¼ t salt
2 C milk
2 eggs
½ C oil

Heather's Foccacia

This is like the foccacia they give you at Macaroni Grill - perfect for dipping with balsamic vinegar and olive oil. Not too tough to make, either!

1 T. yeast

1 T. sugar

1 C. warm water

(mix and let sit until bubbly)

Add:

1 t. salt

2.5 C. flour

Mix well then knead for 10 minutes, or put in food processor for 15 seconds so it's nice and mixed. Place in covered oiled bowl and sit in a warm place for 1 hour or until doubled. Punch down, let dough rest for a few minutes. Divide dough into 2 flat rounded loaves, place on greased cookie sheet. Brush with 2 T. melted butter and 1 T. coarse dried salt and 1 tsp. fresh chopped rosemary (totally optional). Let rise for about 45 min. or until doubled. Preheat oven to 450. Bake 9-10 minutes or until light brown.

Mixed Green Salad with Raspberry Vinaigrette

Salad:
4 C spring green salad mix
1 C sliced strawberries
1 C mandarin oranges
4 T Parmesan cheese
8 T toasted and sugared pecans

Raspberry Vinaigrette:
¼ jar raspberry jam or preserves, use seedless
1 C honey
½ C Dijon mustard
½ C champagne raspberry vinegar
½ C olive oil
1 C dry white wine, to taste
1 C fresh raspberries, optional

1. For dressing, combine all of the ingredients save the fresh raspberries in the container you intend to store the dressing in. Either shake very well or use a handheld blender to mix the vinaigrette. Add the fresh raspberries and refrigerate when not using.
2. For Salad, place 1 C spring greens on 4 salad plates. Divide the mandarins, sliced strawberries, Parmesan cheese, and pecans equally over each plate of spring greens. Drizzle about 2 T raspberry vinaigrette over each salad.

Refrigerate dressing and keep for up to 10 days.

Toasted and Sugared Pecans

The five spice powder used here can be found in most grocery stores in the Asian food section.

3 T butter
2 C chopped pecans
3 T sugar
1 T five spice powder

1. Melt butter over medium heat in a large saucepan. When melted, reduce the heat to medium-low and add the chopped pecans.
2. Sprinkle the sugar and five spice powder over the pecans and stir to combine. Toast the pecans in the saucepan for 15-20 minutes, stirring occasionally. If pecans begin to burn before time is up, reduce the heat to low

Makes 2 Cups.
Keep pecans in air-tight container for 1 week.

Poppy Seed Salad with Poppy Seed Dressing

Salad:
4 C hearts of Romaine lettuce
2 kiwis, peeled and chopped
1 C mandarin oranges
¼ C sliced red onion, less than ½ of a small red onion
4 T Parmesan cheese
8 T toasted and sugared almonds

Dressing:
1 C sugar (can be reduced)
1 t dry mustard
2 T chopped onion
1 t salt 1/3 C cider vinegar
1C vegetable oil
1 T poppy seed

1. For dressing, combine all ingredients in a blender, or use a handheld blender, and blend until fairly smooth.
2. For salad, place 1 C Romaine lettuce on 4 salad plates. Distribute the chopped kiwi, oranges, red onion slices, cheese, and almonds evenly among the 4 plates. Ladle about 2 T dressing over each salad.