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Pepperoni Pizza Grilled Cheese

I’m always trying new grilled cheese sandwiches, adding different ingredients to make it more interesting and this one is quite tasty. I love pepperoni pizza so I added cheese and some turkey pepperoni and out came this pizza grilled cheese sandwich. I bet the sandwiched dipped in marinara would be excellent but I didn’t have any on hand, so I went with my go to side for grilled cheese… Franks Hot Sauce which is so spicy and that’s probably why I love it. Of course tomato soup is always great, but the sandwich is great all by itself, no dipping required.

What’s your favorite dipping side with grilled cheese?

Pepperoni Pizza Grilled Cheese Sandwich

Print recipe
Pepperoni Pizza Grilled Cheese Sandwich
Serves 2
Cook time 15 minutes
Turn everyone's favorite pepperoni pizza into a sandwich. FrenchToasty.com has tons of sandwich ideas.

Ingredients

  • 4 medium slices bread (I used sweet and dark)
  • 4 thin slices mozzarella
  • 10 thin slices turkey pepperoni
  • 10 thin slices low fat salami
  • 2 tablespoons butter (for buttering bread)

Directions

Step 1
Butter one side of each slice of bread.
Step 2
In medium heat skillet lay 2 slices of bread, buttered side down.
Step 3
Lay cheese, then pepperoni and salami onto bread and then one more piece of cheese. Top with other slice of bread buttered side up.
Step 4
Cook for 2-3 minutes each side.

 

Shore is Good Seafood Dip

I love all types of seafood, with shrimp and crab being my two favorites. So when I came across this seafood dip I was so excited to try it. I was getting together with my in-laws on Saturday night and my parents on Sunday, so I made a double batch of this and split in half. After the first day I was so excited to make it again the next day for my family. Everyone loved it especially my daughter who loves to dip everything. She would dip her cracker and lick the dip off and re dip…hope no one minds baby slobber :) good thing it was just family. I served with Ritz and wheat thins but any cracker would be great.

I don’t think there can ever be too much seafood in one meal so load this up with as much as you want. Let me know if you decide to add anything else, I can’t wait to try it your way, enjoy!

Shore is Good Seafood Dip

Print recipe
Shore is Good Seafood Dip
Serves 10
Prep time 20 minutes
Cook time 35 minutes
Total time 55 minutes
Meal type Appetizer
Misc Pre-preparable, Serve Hot
Website Paula Deen
This dip is full of seafood and so delicious. Serve at any type of get together with great friends and family. FrenchToasty.com has lots of seafood recipes.

Ingredients

  • 6oz crabmeat (canned or fresh, make sure to pick out all shells)
  • 1/2lb Parmesan (freshly grated)
  • 1/2 cup mayonnaise
  • 1/2 can cream of shrimp (you can subsitute cream of celery if you can't find shrimp)
  • 2 stalks celery (diced)
  • 1 medium onion (diced)
  • 1 medium green bell pepper (diced)
  • 2 tablespoons butter
  • 1/2lb bay shrimp (fresh)
  • 1/2 teaspoon white pepper (black pepper can be subsituted)
  • 1 cup cheese (cheddar and pepperjack)

Note

You can make this dip ahead of time. Store in fridge after step 5. When ready to serve start with step 6 by putting dip in casserole dish.

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
Over medium heat melt butter in skillet.
Step 3
Saute the onion, celery and bell pepper for 2 minutes.
Step 4
In bowl combine soup, mayonnaise, Parmesan, crab meat, shrimp and pepper.
Step 5
Stir sauteed vegetables into the seafood mixture.
Step 6
Spoon mixture into an 8 x 11 inch casserole dish, or some size similar.
Step 7
Top dip with cheese.
Step 8
Bake for 30-40 minutes and serve with crackers.

Reese’s Rice Krispie Treats

I love rice krispies, I love Reese’s Puffs cereal and I enjoy a melted marshmallow so why not combine them? That is the question that I asked myself the other day, so I went to the grocery store and picked up the ingredients. Not to my surprise it was a match made in sweets heaven. They were crispy and chewy but oh so sweet and yummy. My daughter loved them and kept saying, “More please, more please.” Who can resist that? So we enjoyed a few before my husband got home. He isn’t a huge sweets person but he loved these. I think anything that is Reese’s he is a fan of but if you aren’t a huge chocolate and peanut butter fan, you could substitute your favorite cereal if you’d prefer, let me know what you try so I can try it also. Enjoy!

Reese’s Krispies

Print recipe
Reese’s Krispies
Serves 20
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable
Crunchy and chocolate go hand and hand with these Reese's Krispies. FrenchToasty.com has lots of dessert recipes.

Ingredients

  • 1 box Reese's Puffs Cereal (13oz)
  • 1 mini marshmallows (10oz bag)
  • 1/4 cup butter

Note

Store in airtight container for a few days...if they last that long.

Directions

Step 1
Put butter and marshmallows in a large pot and heat on medium heat. Stir frequently to prevent burning.
Step 2
Once melted stir in cereal.
Step 3
Pour mixture into a greased 13" x 9" pan and press down with hands or spoon.
Step 4
Once cooled completely cut into squares and serve.

 

Ingredients

In pan, uncut

Freshly cut in a big yummy pile

One yummy square

Cut into strips for my 18 month old daughter

 

Strawberry Rhubarb Lemonade

This lemonade recipe is full of flavor and so fruity. Everyone has tried strawberry lemonade but with the addition of rhubarb it is a refreshing new taste. I love lemonade and every summer my dad gives me tons of rhubarb so I was excited to try this lemonade recipe I found on Pinterest. I changed the recipe a bit to my liking, so I hope that you enjoy my adaptations.

Even if you don’t have any sunny days in your immediate forecast make this lemonade anyway because it tastes like summer and will make you feel like you are lounging outside soaking up some rays.

Strawberry Rhubarb Lemonade

Print recipe
Strawberry Rhubarb Lemonade
Cook time 2 hours, 20 minutes
Meal type Beverage
Misc Child Friendly, Pre-preparable, Serve Cold
Website The Pastry Affair
This Strawberry Rhubarb Lemonade is refreshing and sweet and delicious for summer. FrenchToasty.com has many drink recipes.

Ingredients

  • 2 cups rhubarb (chopped)
  • 2 cups strawberry (quartered)
  • 1/2 cup granulated sugar
  • 6 cups water
  • 2 lemons (juiced, 1/3 cup)

Directions

Step 1
Over medium-high heat boil rhubarb, strawberries, sugar and water.
Step 2
Once you have reached a boil, reduce heat and simmer for 20 minutes.
Step 3
Strain through a fine mesh sieve and cool in refrigerator, approximately 2 hours.
Step 4
Once cooled add fresh lemon juice and garnish with a lemon slice, sliced strawberries and rhubarb.

Enjoying a glass of lemonade on my back deck and enjoying the sun. Now this is what I call a great spring afternoon.

Measurement Conversions

Measurement Equivalents

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup (c) = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)

 

Liquid Measures
1 cup 8 fluid ounces 1/2 pint 237 ml
2 cups 16 fluid ounces 1 pint 474 ml
4 cups 32 fluid ounces 1 quart 946 ml
2 pints 32 fluid ounces 1 quart 0.964 liters
4 quarts 128 fluid ounces 1 gallon 3.784 liters
8 quarts one peck
4 pecks one bushel
dash less than 1/4 teaspoon

 

Dry Measures
3 teaspoons 1 tablespoon 1/2 ounce 14.3 grams
2 tablespoons 1/8 cup 1 fluid ounce 28.3 grams
4 tablespoons 1/4 cup 2 fluid ounces 56.7 grams
5 1/3 tablespoons 1/3 cup 2.6 fluid ounces 75.6 grams
8 tablespoons 1/2 cup 4 ounces 113.4 grams 1 stick butter
12 tablespoons 3/4 cup 6 ounces .375 pound 170 grams
32 tablespoons 2 cups 16 ounces 1 pound 453.6 grams
64 tablespoons 4 cups 32 ounces 2 pounds 907 grams

 

Homemade Laundry Detergent

Are you sick of paying an arm and leg for laundry detergent? Well I was so I decided to make my own. You probably thinks that seems way to hard, but trust me it’s easy and quick and you will save a lot of money. Besides saving you a ton of money homemade laundry detergent is also better for your clothes, it doesn’t put that harsh chemical build up that store bought detergent does, which in turn ends up on your skin and also breaks the fabric down.

I know most people love the smell of store bought laundry detergent but this detergent also smells amazing, so clean and fresh. So don’t worry you won’t be losing that clean smell on your laundry. Homemade detergent is also safe for babies skin. I hope you like this homemade laundry detergent as much as I do, save money and your save your clothes, can’t beat that.

Also for all you moms out there I use cloth diapers and this works amazing on them. Cleans them better then store bought detergent because it just cleans and doesn’t coat them with chemicals that actually will make them repel water (pee) . So this is a great item if you have kids because it still fights all those stains. My daughter is only 18 months so I haven’t experienced big kid stains, grass and dirt, but it works great on food spills and diapers so I would say it would do great at fighting big kid stains also.

Homemade Laundry Detergent

Ingredients

2 cups Borax
1 bar Fels-Naptha Bar Soap
2 cups Arm & Hammer Washing Soda

Directions

  1. Grate an entire bar of Fels-Naptha Soap with cheese grater into a large plastic container.
  2. Next add borax and washing soda and stir.
  3. One tablespoon of the mix per laundry load.

Salmon Grilled Cheese

We love Salmon and are always trying out new recipes but our favorite method of cooking salmon is an easy fail proof way. We usually have a small sliver left that I will eat in a salad for lunch the next day but today I was feeling more creative and thought I wonder how salmon would taste on a grilled cheese. So what better way to find out then to give it a shot. I was pleasantly surprised with how delicious it was and it’s always nice to find a new tasty and quick lunch recipe.

Did you know that a 4oz serving of wild salmon provides you with a full days requirement of vitamin D, half the requirement of B12, niacin and selenium? The omega-3 fats in salmon help to keep you healthy and help ward of heart disease, blood cots that cause strokes, diabetes, some cancers and arthritis. Those are great excuses to include more salmon in your diet.

My daughter loves salmon. I remember last summer the first time she tried it, we were at our friends cabin and he was feeding her. I think he was excited to introduce her to a new food that she really enjoyed. Her pediatrician recommends that she eats fish twice a week because it is so excellent at helping with brain development*.

This sandwich is a quick and easy lunch item to make at home. You will be eating healthy and enjoy it while you are at it.

Salmon Grilled Cheese

Time 10 minutes
Servings 2

Ingredients
4 slices of your favorite bread
4 slices of pepper jack cheese
handful of baby spinach
1/4 lb wild salmon, cooked

Directions

  1. Butter 1 side of each piece of bread.
  2. Lay 2 piece of bread in medium-hot pan, buttered side down.
  3. Layer cheese, then salmon and then spinach on each piece of bread. Then top with the other 2 slices of bread, buttered side up.
  4. After about 4 minutes of cooking flip sandwich and cook other side until golden brown.
  5. I love to dip grilled cheese in franks hot sauce, but this sandwich is good just by itself.

Enjoy!

 

*Please speak to your own pediatrician to find out their recommendations of a fish diet for little ones.

 

Homemade Baby Guacamole

Baby’s Guacamole

Guacamole is a great option for one of baby’s 1st foods. Avocados are good for the heart, helps regulates blood pressure, anti-cancer benefits, great for the eyes and high in Omega-3 fatty acids which help with brain development. Plus it’s an item that you can make for yourself, and children love to eat the same thing that mom and dad are.

As I’ve stated before I love Mexican food, and who doesn’t love guacamole? I’ve wanted my daughter to experience all sorts of flavors and spices so nothing is off limits for a least a sample, unless it’s really hot or too spicy. But I feel if you introduce a large variety of flavors then they should grow up less picky and eat most things.

As my daughter has gotten older I’ve made her guacamole more chunky and I sometimes just giver her avocado cubed. Just make sure that you give your baby the correct consistency for their age, and I’m sure they will be big fans of this guacamole. Enjoy!

Directions

1 large ripe avocado

Mash avocado and add water until you have reached the desired consistency for your baby. The older they get you could use lime juice instead of water.

Enjoy!

Chunky 12 Months +

Creamy 6-12 Months

Avocado Health Benefits

Basic Green Kale Salad

Everyone knows how to make a basic green salad, but this is just giving you an idea of some of my favorite ingredients that I like in my green salad.

When making a salad opt for kale instead of lettuce, more nutritious and it holds up nicely and doesn’t wilt. Both perfect reasons to enjoy a salad with dinner tonight!

Basic Green Kale Salad

Print recipe
Basic Green Kale Salad
Serves 4
Prep time 10 minutes
Allergy Egg
Dietary Vegetarian
Meal type Salad
Misc Pre-preparable, Serve Cold
Crisp green salad with nutritious kale and vegetables.

Ingredients

  • 1 bunch kale (discard middle stem and rip into bite size pieces)
  • 2 small bell peppers (red and yellow) (chopped bite size)
  • 2 medium slices pepper jack cheese (cubed)
  • 1/2 medium cucumber or zucchini (sliced and quartered)
  • 10 cherry tomatoes (halved)
  • dressing of your choice (my favorites are balsamic vinegar, honey mustard and cesar)

Optional

  • 1-2 hard boiled eggs (sliced)

Directions

Step 1
Layer all ingredients in a bowl or on a plate and apply dressing right before serving. Enjoy!

Crock-pot Chicken Ranch Tacos

I make Mexican food all the time, but I wanted to try something completely different this time and use my crock pot. I really like the idea of putting the meat in and letting it slowly cook while I go about my other daily duties and then when I’m ready to make dinner it’s almost done, what’s better then that. The website where I got this idea didn’t use the crock pot but a reviewer gave me the idea so thanks to them.

These would be great for a party your having. It’s an easy way to prepare a lot of food with out a lot of work. Plus I like the idea of making the rice with the broth that you cooked your chicken in to carry the flavor through out the whole dish. I will be making this next family card night that I host and probably be adding some beer-a-ritas! Nothing screams Mexican party more then chicken tacos and margaritas.

I hope you enjoy these chicken tacos and I hope that everyone likes the idea of cooking the chicken in the crock pot. Enjoy your own easy to do fiesta!

Crockpot Chicken Ranch Tacos

Print recipe
Crockpot Chicken Ranch Tacos
Serves 4
Prep time 20 minutes
Cook time 3 hours, 15 minutes
Total time 3 hours, 35 minutes
Allergy Milk
Meal type Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Region Mexican
These chicken tacos are so easy and delicious they will be showing up at your table often. At FrenchToasty.com we have lots of easy and delicious recipes.

Ingredients

  • 1.5lb chicken
  • 2 packets taco seasoning (1 for crockpot, 1 for cooking)
  • 1 packet ranch seasoning (for crockpot)
  • 1/2 cup ranch
  • taco shells (3-4 per person)
  • 1/2 bunch kale (chopped bite size)
  • 1 cup cheese (shredded)
  • 1 handful cherry tomatoes (chopped)
  • 1 avocado (cubed)
  • hot sauce
  • 1 cup rice (I like to use brown rice)

Directions

Crockpot
Step 1
Put chicken in crock pot with 1 can chicken broth, 1oz packet of taco seasoning and 1 oz packet of ranch seasoning and cook on low for 3 hours.
Pan Cooking
Step 2
Shred chicken and put in a pan over medium heat. Sprinkle with 1oz taco seasoning (no water) and 1/2 cup ranch. Stir until all is heated through.
Step 3
After you have removed the chicken from the crock-pot pour the liquid into a pot. This is the liquid you will cook your rice in. Add extra water to meet your rice recipe requirements. Cook rice according to your package.
Assemble
Step 4
Put shredded chicken in bottom and layer all the other ingredients to your liking.