PAPA's "Peter Pan Peanut Butter" Omelet --- Our Kids' Favorite !!!

This is how PAPA's "Peter Pan Peanut Butter" Omelet gets started !


The ingredients pictured are:

- 3 Eggs

- 2 Slices of American cheese
(could use Provolone, Colby, or your preference)

- Handful of shredded cheese
(mild Cheddar, Colby/Jack, or your preference again)

- 2 Slices of "precooked" meat
(if you want meat added: we prefer turkey breast, chicken, or ham...
but you could go really wild and use bologna, crumbled hamburger, diced hot dogs, or even
canned tuna if you're daring enough !)

- 1/4 Cup of milk
(skim, 2%, or whole)

- 1 Tsp of extra virgin olive oil

- Ground black pepper & general seasoning to taste
(we use and love "Captain Mike's Seasoning" from down South in the New Orleans area...
it tastes great on about everything and is not spicy, hot, or bitter at all !)
( Captain Mike's Seasoning can be found at www.seasoningspice.com)

- Pan Spray to keep the eggs from sticking

- Peanut Butter... creamy... "Peter Pan" is preferred
(but you can use JIF, or Skippy, or your favorite on hand.) (My wife loves JIF on hers...
you know what they say about those "choosy mothers choosing JIF" !)

To get started...

- Spray the skillet with pan spray and drizzle a little olive oil in the pan.

- Then let the skillet warm up on medium heat while you mix the eggs.

- Add the 3 eggs, milk, olive oil, and spices in a bowl and mix thoroughly with a fork.

- Pour into the hot skillet and swirl around to form a level layer of eggs.

- Cook till eggs are solid enough to flip over... NOT burnt, but NOT runny and uncooked...
( 'cause it makes a BIG mess when you flip it over !)


- Remove the pan from the heat while you add the other filling items.

- Add the cheese slices and the handful of shredded cheese... and it will begin to melt.

- Then add your meat slices... if you like a meaty omelet... and add more shredded cheese.

- If NO meat is added, you can add the extra cheese anyway for a cheesier omelet.

- Place pan back on the heat to melt the cheeses, warm the meat, and finish the cooking.

- Prepare the serving plate by spreading a thin (or thicker) swath of peanut butter
across the middle from edge to edge !

- By now the eggs are done and the filling is melted and hot !

- Flip one edge over to begin trapping the cheese (and/or meat) filling inside.

- Flip the other edge over the first one and ... Voila... the omelet is done !!!

- Carefully slide the omelet onto the "bed" of peanut butter on the center of the plate.

- You can gently spread a thin layer of more peanut butter on the omelet top.

- The heat from the hot omelet melts the peanut butter underneath and on top into a
liquid sauce that tastes GREAT with every bite !!!



This was the favorite omelet of our kids... and now our grandkids, too !


Give it a try and... Don't knock it, till you try it !


--- ENJOY !!! ---

SAVORY "SUPERBOWL" SANDWICH RING

SAVORY "SUPERBOWL" SANDWICH RING

2 Packages (ll oz each) refrigerated French Bread Dough
3 Garlic Cloves, pressed
1/2 teaspoon each: Dried Oregano Leaves and Dried Basil Leaves
8 oz thinly sliced Deli Meat such as: hard salami, bologna, ham, turkey or roast beef
4 oz thinly sliced Cheese such as: Muenster, Swiss, or American
2 Cups Lettuce, chopped
6 tablespoons Italian dressing, divided
1 medium each: Onion, Green Bell Pepper, and Tomato
1/2 cup pitted Ripe Olives, sliced

Preheat oven to 350 degrees. Place dough, seams side down, on 15" Round Baking Stone. Join ends together to form 1 large ring - or, if this is for a football party, try shaping it into a football! Using a serrated bread knife, cut six to eight diagonal slashes (1/2 inch deep) on top of dough. Lightly spray oil with a kitchen spritzer or if you do not have one just use your hand. Use a garlic press on the garlic cloves and then press the garlic over dough spreading evenly with a spatula. Sprinkle with oregano and basil. Bake 26 - 30 minutes or until deep golden brown. Immediately remove from the stone to a cooling rack; cool completely. Chop lettuce into thin strands. Using a slicer, thinly slice onion, bell pepper, and tomato. Slice olives using an egg slicer. To assemble sandwich, cut bread in half horizontally using a serrated bread knife. Arrange meat and cheese evenly over bottom half of bread. top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, and tomato slices; sprinkle with olives. Using a pastry brush, brush the cut side of bread top with remaining dressing; place over bottom half. Cut into wedges and serve.

Source The Pampered Chef, Ltd

Cooks notes: This sandwich is a HUGE hit among all ages...the presentation is only the beginning of the "WOW" factor and if you serve this sandwich at your Superbowl party I guarantee they will cheer louder for you than the game! I always use more meat and cheese on ours though...the guys in our family are true carnivores! Oh, and also more Italian dressing, unless you plan on serving some other kinds of dressing for your guest to put on individually. As always, enjoy! kath~

JACI'S FAMOUS CHEESE BALL

JACI'S FAMOUS CHEESE BALL

• 3 (8 oz) Packages Philadelphia Cream Cheese, softened


• Small bunch Green Onions, diced small


• 1 tsp. Season Salt such as Accent


• 1 1/4 tsp Worcestershire Sauce


• 2 Packages Dried Beef

Mix all together and form into a ball, Christmas tree, football, well okay, y'all get the drift. Chill for at least 2 or 3 hours and serve with Ritz Crackers.

Cooks notes: Now here's a chance to let you in on a little known secret of ours - we use a season salt that is superfantabulous on EVERYTHING! No kidding, it is call Captain Mikes and we discovered it in New Orleans on one of our many excursions. Here's the website to order, you'll have to trust me on this one and I Promise you'll fall in love like we did: http://www.seasoningspice.com/

SEVEN LAYER LETTUCE SALAD

SEVEN LAYER LETTUCE SALAD

• 1 Head Lettuce
• 1 Pkg Frozen Peas
• 1 Cup Broccoli Florette's (ends of fresh)
• 1/2 Cup Onion Diced - I like green
• 1 Cup Mayonnaise
• 1 1/2 tbsp. Sugar
• 8 oz. Cheddar Cheese
• 1/2 Cup Real Bacon Bits

Chop lettuce and put in an oblong baking dish or a pretty serving dish if you have one. Layer broccoli and onions on top. Mix Mayo and sugar together and spread on top. Then layer the thawed and drained peas and sprinkle bacon and cheese on top. Refrigerate thoroughly, at least 3 hours but overnight is best.

Cooks notes: I've seen this recipe a dozen different ways - so just play around with it and make it your own - say, if you don't like broccoli for instance, try green peppers...go on take a walk on the wild side!