Hi quarantine buddies! Here’s one of my favorite things to make when I’m STARVING at breakfast time:) It’s super filling so be prepared to skip lunch or split this diet-killer with a friend (or you know.. if you’re me.. just eat the whole darn thing cause you’re hungry and actually want to FEED yourself like a human not a bird!)
2 Slices of bread
Peanut Butter or Nutella
Mini Chocolate Chips
Start warming a griddle or a frying pan over medium heat.
Butter the outside of two slices of bread.
3. Spread peanut butter on either side of the bread.
4. Slice a banana and add a layer of the slices on top of the peanut butter.
5. Sprinkle with honey and cinnamon.
6. Add chocolate chips and put the two slices of bread together.
7. Like a grilled cheese, allow the sandwich to toast on a griddle until the bread is golden brown.
8. Turn heat to low and wait until the peanut butter appears warm and softened.
Here’s another family favorite for you to try and enjoy! It’s a simple, delicious, and healthy side dish perfect for Easter or any time you’re looking to make a quick addition to your meal. Tell me what you think and enjoy!
Shredded Parmesan Cheese (can use powdered but fresh is best!)
2 TBS Extra Virgin Olive Oil
Preheat oven to 450.
Spread 2 tablespoons of olive oil evenly across a baking sheet.
Spread asparagus onto the pan allowing them to evenly be evenly coated with the oil.
Bake for 5 minutes and remove from oven.
Sprinkle shredded parmesan cheese (as much as desired) over your asparagus.
Place in oven for 2 more minutes. Enjoy!
The LORD called your name, “A green olive tree, beautiful in fruit and form”
This recipe is a part of our Thanksgiving and Christmas celebrations every year and is definitely a family favorite! It can be prepared 2-3 days in advance if stored in a refrigerator, making it a great way to save time when preparing the stacked holiday menu!
Sweet Potato Base
3 cups mashed sweet potatoes
1/4 cup sugar
2 teaspoons vanilla
2 eggs, well beaten
1 cup brown sugar
1/2 cup flour
1/2 cup stick margarine
1/2 cup milk
1 cup chopped pecans
Preheat oven to 350 °F. Mix together base ingredients and pour evenly into a 9×13 greased pan or glass dish. In a separate bowl, mix together the topping ingredients and pour over the potato base in the pan. Bake in oven for 30-40 minutes.