Peanut Butter and Jelly Smoothie

Another smoothie?

So yah, I drink a smoothie like every morning. There are going to be a lot of them being posted on here. This one I found online from Daily Smoothie.

Ingredients:

• 1 Frozen Banana
• 1 Cup of Unsweetened Vanilla Almond Milk or Other Milk of Your Choice
• 1/4 Cup of Natural Creamy Peanut Butter
• 2 Tbsp of Jelly

Directions:

1. Add milk to blender first.
2. Follow with peanut butter, jelly, and banana.
3. Blend until smooth and creamy.

Thoughts After Cooking:

It was okay.

Not that good and to be honest I would never make it again.

For more smoothies, go to Banana Peanut Butter Smoothie

For more drinks, go to Blueberry Banana Protein Smoothie

Ham and Cheese Monte Cristos

Thoughts Before Cooking:

I received this book as a Christmas present one year and was astounded at all the things you could make with Kellogg’s products.

I had heard of Monte Cristos before, but they always had jelly and cheese which sounds really gross to me.

This was jelly free so I thought I would test it out and see.

Ingredients:

• 5 Cups of Kellogg’s Rice Krispies
• 3 Large Egg Whites
• 3/4 Cup of Fat-Free Milk
• 1/4 Teaspoon of Salt, or to Taste
• 12 Slices of Day Old White or Wheat Bread
• Approximately 1/4 Cup of Dijon Mustard, or to Taste
• 6 Medium Thick Slices of Smoked Ham
• 6 Medium Thick Slices of Swiss, American, or Cheddar Cheese
• 1 Tablespoon of Butter (Melted) or Olive Oil
• Butter or Nonstick Cooking Spray

Directions:

1. Place the Rice Krispies in a resealable bag. Seal the bag, and using a rolling pin, lightly crush the cereal to make a medium crumb.
2. Open the bag and measure the crumbs, there should be 2 cups. Transfer the crumbs to a shallow bowl and set aside.
3. Preheat the oven to 400 degrees F.
4. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray or butter. Set aside.
5. Place the egg whites, milk, and salt in a shallow bowl. Using a whisk, beat until foamy.
6. Place the six slices of bread on a flat surface. Using a spatula, coat the bread with mustard-as thin or as thick as you like.
7. Place a piece of ham and then a slice of cheese on top of each piece. Top with remaining slice of bread.
8. Working with one at a time, dip the sandwiches into the egg mixture, turning to coat both sides. Quickly press each side into the crumbs, pressing down to insure that the crumbs adhere to the bread.
9. Place the coated sandwiches in the prepared baking pan. When all the sandwiches are in the pan, give a light drizzle of melted butter, or olive oil, to each one.
10. Bake in the preheated oven, without turning for about 15 mins, or until crisp and golden brown.
11. Remove from the oven and serve with additional mustard if desired.

Thoughts After Cooking:

I loved it.

It was just delicious!

For more Rice Krispies recipes, go to Rice Krispies Peanut Butter Banana

For more recipes, go to C is for Chocolate Oat Crackles

Butter Berry Cookies

Thoughts before baking:

This is called Merry Berry Cookies in the mystery Candy for Christmas, but I changed the name. I’ll explain later.

So when I first read the recipe for the jelly cookie it intrigued me. Could jelly be good in a cookie? I hate it in donuts, but a cookie? Could this actually work? Could a jelly cookie be tasty?

I just had to find out.

Ingredients:

• 1.5 Cups of Butter
• 2 Cups of White Sugar
• 1/2 Cup of melted raspberry, blackberry, strawberry, or any berry jam
• 2 Beaten Eggs
• 1 Teaspoon of Baking Soda
• 1 Teaspoon of Salt
• 4 Cups of Flour
• 1/3 Cup of White Sugar (for later)
• Berry jam (for later)

Directions:

1. Melt the butter in a large microwave-safe bowl. Add the sugar and mix it in thoroughly. Let the bowl sit on the counter while you do the next step.
2. Melt the jam in the microwave or in a saucepan over low heat. Once it is the consistency of syrup, mix it in with the butter and sugar.
3. Add the eggs, baking soda, and salt; stirring after each addition.
4. Add the flour and mix thoroughly. Cover the bowl and refrigerate the dough for at least 2 hours.
5. Preheat the oven to 350 degrees F.
6. Roll the chilled dough into small walnut size balls. Put the 1/3 cup of sugar in a small bowl and roll the dough balls in it. Place them on a greased cookie sheet. Flatten the dough with a greased spatula. Make a small indentation with your thumb in the center of each cookie, fill indention with jam.
7. Bake cookies for 10-12 minutes. Makes 8-10 dozen.

Thoughts after baking:

First of all, I used strawberry jelly as that was what I had the most of. And the strawberry jelly was pretty good, I wonder how it would taste with a different one.

I’m not sure I copied the recipe out right, I think the salt and baking soda proportions are off. I’m pretty sure of the baking soda as the cookies came out really flat.

After I took the dough out of the fridge, it was rock solid. I had to use an ice-cream scoop to get them out, that being the reason why they are so big.

So after all that how did they taste? They are really good, but not very fruity. In fact, they have more of a buttery taste, which is why I changed the name from Merry Berry to Butter Berry.

For more recipes inspired by the Hannah Swenson Mysteries, go to Special Ingredient Chocolate Chip Cookies

For more desserts, go to Peppermint Bark Chocolate Cupcakes

For more recipes, go to Chicken, Asparagus, and Tomato Pesto Pasta