"Beefeater" sandwiches

These are very similar to the ones you can get from First Watch. We love them so this is a version of it. I like to make mini sandwiches, for Bryan and I we use about 1/4 -1/3 lb of roast beef

sliced French or Italian bread
deli roast beef slices ( I get the pinkest stuff you can at Dierbergs)
Parmesan cheese
cheddar cheese
tomato slices
butter

Take bread slices and put a thin layer of butter on one side of each, then sprinkle some Parmesan cheese on each. Use boiler in oven and toast until lightly brown. Now, there is probably a better way of doing this, but this is what I do. Take half of the pieces and sprinkle some cheddar cheese on the other side of the bread and microwave just long enough to melt it. Put on some tomato and roast beef, depending how much you want of each. and top with the other slice. Yum!

It's Hot! Microwave only! - Cereal Snacks

Yes, almost everyone has had them. A lot of people have made them. But dang-it, sometimes you have a hankerin' for some Rice Krispie treats and the recipe isn't on the box! I made them recently and had Stephen make more the next day because they were all gone already. I'm putting it on here so next time I tell him to make them I don't have to explain where to find the recipe and hope that he is getting the right one. I am also putting puppy chow because it is also a microwave snack and it is one of those you just forget about.

Rice Krispie Treats

1/4 cup butter (1/2 stick)
10 oz marshmallows (normal bag)
6 C Rice Krispies

Measure out 6 C of cereal in a large bowl. Melt butter in microwave, then add marshmallows and microwave until melted. Make sure to watch them, they can get massive in there! Stir well and pour over cereal. Mix well and put mixture into a 9X13 pan and gently press to even it out. You can use waxed paper so your fingers don't stick. Allow to cool and cut into servings.

Puppychow

9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/2 teaspoon vanilla
1 1/2 cup powdered sugar

Put cereal in large bowl. Melt peanut butter, butter, chocolate chips and vanilla in a smaller bowl in the microwave. Make sure not to burn the chocolate, you might want to microwave 30 seconds at a time and stir. Pour chocolate mixture over cereal and stir gently until it is all coated. Put the chocolate cereal mixture into a 2 gallon Ziploc bag and add the powdered sugar. Shake until coated. Spread out onto a cookie sheet or a 9X13 pan to cool so it doesn't get mushy in the bag.

Gooey Butter Cake

There are certain things that are St. Louis. Toasted ravioli, super thin pizza with provel cheese and gooey butter cake. For those who don't know what it is you are seriously missing out and you need to make it right away so that you might experience the glory.
Now there are two main distinctions in the gooey butter recipes. There is the official recipe and there is the church cookbook style recipe. There are a lot of differences between the two and I will list both but I have not made the traditional style one, I will simply list it for those who wish to know the difference. I use the church cookbook style gooey butter recipe because I like it better and it is easier with less ingredients. This is what works best for me, it is from three different recipes that I messed with until I was happy.


MY GOOEY BUTTER CAKE RECIPE

1 box yellow cake mix
4 eggs
1 stick butter (softened)
2 3/4 C powdered sugar (plus some for sprinkling on top)
1 t vanilla
1 package cream cheese

Preheat oven to 350 degrees. Mix butter, cake mix and two eggs until well blended. Grease a 9 x 13" pan and pat cake mix into the bottom of the pan. It will be very thick. Mix 2 eggs, powdered sugar, vanilla and cream cheese. Pour mixture on top of the cake mix in the pan. Bake for 20 -25 minutes. While still hot, sprinkle on powdered sugar. Let cool completely before cutting.

TRADITIONAL GOOEY BUTTER CAKE RECIPE.

Again, I have not tried this, it is more for reference to see the difference in the recipes.

For crust:
1 cup all-purpose flour
3 tablespoons granulated sugar
1/3 cup butter, softened

For filling:
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
Powdered sugar

1. Prepare the crust. Preheat oven to 350 degrees. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom and sides of a greased 9-by-9-by-2-inch pan.

2. Prepare the filling. In a mixing bowl, beat 1 1/4 cups sugar and 3/4 cup butter until light and fluffy. Mix in egg until combined. A bit at a time, alternately add 1 cup flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended.

3. Pour filling into crust-lined pan. Sprinkle with powdered sugar. Bake for 25 to 35 minutes or until cake is nearly set. Do not overcook. Let cool in pan