How to Slice a Bread Bowl Deli Sandwich

Did everyone enjoy their Super Bowl foods? I quickly snapped a picture of the Bread Bowl Sandwich yesterday before I sliced it, but I only took one as my daughters friends were coming into the kitchen and although my kids are used to me taking pictures of our food, I'm sure their friends would think I'm a nut.

I thought I would take a moment to point out that if you make this recipe (link below and on the side) instead of cutting into triangles, it's best to cut it into 'slices'. You start with one cut across the entire round, to cut it in half.

Slice each 'half' into slices. These lay down great on a plate for serving and people can eat them with their fingers or a fork.


To make slicing and eating easier be sure you are pressing the ingredients down firmly when you are assembling the sandwich and that you wrap it tightly in saran wrap and make it well ahead of time. 24 hours ahead of time is perfect!





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Super Bowl Sunday... recipes and idea's for the food buffet

My 17 year old daughter (a huge NFL Football fan) has a dainty pink t-shirt that touts; REAL WOMAN LIKE FOOTBALL - the rest you? Stay in the kitchen.

Well - in the kitchen is indeed where you will find me!

Stuffed Deli Bread Bowl

Summer Sausage and Cheese Tray with Assorted Crackers

Won Ton Jalapeno Poppers

Taco Dip either Layered or a Chili Cheese Nacho Dip in the Crock Pot

Possibly Tortilla Roll Ups - just because they only take 5 minutes to make and my family loves them

Spinach Artichoke Dip with pita chips

Let's Make Our Valentines Day Cookies!

Cookies:

3/4 c sugar
6 T butter
1/3 c shortening
1 large egg
1 T milk
1 t vanilla
2 c flour
1 1/2 t baking powder
Dash of salt

Cream the sugar, butter and shortening. Add the egg, milk and vanilla. Add the flour, baking powder and salt then mix just to blend. Chill dough for at least 2 hours. Roll about 1/4 inch thick on a lightly floured surface and cut into shapes. Bake on parchment lined cookie sheets for approximately 8 minutes at 370 degrees.

Cool.
Decorate however you want!


A 'Royal Icing' recipe you can use if you would like (what I used on the cookies I made in the photo above) must be kept covered when not in use as it dries quickly, and on the finished product, dries hard. This works great for travel and stacking, or in children's Valentines Goody Bags as I made for my daughter.

Frosting

4 c confectioners' sugar
3 large egg whites
1/2 t cream of tartar
1/2 t vanilla
1 T water

Beat 6 minutes on high
(add more or less water depending on stiff it is and how stiff you want it).

I also used 'edible' food color markers to make the hearts.


Originally posted last year; Valentine's Day Cookies



Do you need cookie cutters? Goodie Bags? Edible food color markers or baking pans?

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Overnight Meringue Cookies

This is a recipe that has been made for at least a hundred and fifty years, is in almost every church and school fund raising cookbook as well as being published by what I'm sure is no less than a few thousand, if not a hundred thousand cookbooks, yet is so crisp, simple and delicious that it must be added to everyones collections.


Overnight Meringue Cookies

• 4 large egg whites, at room temperature
• Pinch of salt
• 1 cup granulated sugar

Preheat the oven to 200°.

Line 2 baking sheets with parchment paper. Beat the egg whites and salt at low speed until frothy. Increase the speed to high and beat until the whites hold firm peaks. Beat in the granulated sugar, 1 tablespoon at a time, until the whites are stiff and glossy, 5 to 6 minutes.

Spoon or pipe tablespoon-size mounds of the meringue onto the prepared baking sheets, spacing them 2 inches apart. Bake for about 3 hours, turn off the oven and let them cool overnight in the turned-off oven.

There is a version of this cookie that is popular in emails and on recipe boards around Easter as you tell the tale of Jesus' death and resurrection by making these cookies. Look for it here as we get closer to Easter!

Mashed Cauliflower (Faux Mashed Potatoes)

Although we aren't currently following any low-carb way of eating, the habits we formed a few years ago when we did Atkins (for health reasons, not for weight loss - which I can vouch that this WOE makes you feel amazing and energized when you follow it....) stuck with us. Our love of Mashed Cauliflower is one of those habits/loves that although we ate it at the time as a substitute for potatoes, we eat it now just because it's so good.

I have many, many recipes for this and I use whichever one I grab at the time, or sometimes no recipe at all and just make it as I would mashed potatoes with some cream, butter, salt and pepper without measuring. This is one of the many versions I have in my collection.




Creamy Mashed Cauliflower

1 head cauliflower, cut into florets
1 cup heavy cream
1 teaspoon granulated sugar
salt and white pepper (you can use black but it will show)
1/8 t garlic powder
1/8 t onion powder

Divide a head of cauliflower into florets and steam or boil until tender - about 25 minutes. Drain the cauliflower. Put the cauliflower in a food processor along with about 1/2 cup of cream so it puree's smoothly, add a bit more if you need to. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.

Pour all of the pureed cauliflower into a medium sauce pan. Add the rest of the cream (as needed to get the consistency of mashed potatoes - don't use all of it if you don't need to), salt, white pepper, garlic powder and onion powder and stir. Cook over medium-low, stirring often, for 5 to 10 minutes, or until thick.

Makes three 3/4-cup servings