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~

TURKEY ROASTING 101

TURKEY ROASTING 101

1. Purchasing and thawing:
The first thing you need to decide is how big should the turkey be, so calculate 1 to 1 1/2 lbs per person. Then do you want fresh or frozen? Buy the bird the day before you wish to roast it for fresh, but remember to reserve your turkey with the butcher first. A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.)
Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost thoroughly.
An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7½ hours to defrost using this approach. It is also possible to use a combination of these methods.

2. Roasting:
To prepare the turkey for roasting, first remove the giblets! One time my dear mother accidentally left them in and we found these paper-wrapped lumps when carving the bird - and poor momma never lived it down! So remove them and set aside if you wish to use the giblets in your gravy or stuffing. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey. Gently cut pockets into the skin where it is loose, such as under the breast and legs. Then insert pats of butter in the pockets. Brush the skin with melted butter. Season inside and out with a mixture of garlic powder, poultry seasoning and ground pepper. Tie drumsticks together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
Weight of Bird
Roasting Time (Unstuffed)
Roasting Time(Stuffed)

• 10-18 lbs
  3-3.5 hours
  3.75-4.5 hours
• 15-22 lbs
  3.5-4 hours
  4.5-5 hours
• 22-24 lbs
  4-4.5 hours
  5-5.5 hours
• 24-29 lbs
  4.5-5 hours
  5.5-6.25 hours

3. It's almost Turkey time!
The only reliable test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F, and when the breast meat reaches an internal temperature of 170 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F. When the turkey is done, remove from the oven and allow to stand for 20 minutes. This resting time allows the juices to redistribute throughout the meat.Sit Tight
Once the bird is removed from the oven, it should stand for 20 to 35 minutes, depending on its size. This gives the proteins time to relax and allows the juices to redistribute throughout the bird, resulting in succulent slices of meat. Before you begin carving, have a warm serving platter ready.

4. Carving the Bird:

• Legs First
  Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a carving fork. Using a sharp knife, slice through the meat between the breast and the leg. Next, using a large knife as an aid, press the thigh outward to find the hip joint. Slice down through the joint and remove the leg. Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick. To carve the drumstick, steady it with a carving fork and cut a thick slice of meat from one side, along the bone. Next, turn the drumstick over so that the cut side faces down. Cut off another thick slice of meat. Repeat, turning the drumstick onto a flat side and cutting off meat, carving a total of four thick slices. To slice the thigh, place it flat side down on a cutting board. Steady the thigh with a carving fork. With a knife, cut parallel to the bone and slice off the meat. Be sure to place all the cuts on the warmed serving platter as you work.
• Wings Take Off
  Before you carve the breast, the wings must be removed. Slice diagonally down through the edge of the breast toward the wing. Using a knife as an aid, press the wing out to find the shoulder joint; cut through the joint and remove the wing.
• Carve the Breast
  To carve the breast meat, hold the back of the carving fork against the breastbone. Starting parallel to the breastbone, slice diagonally through the meat. Lift off each slice, holding it between the knife and fork, and layer them on the warm serving platter. Continue until you have carved all the meat on one side of the breast. Carve the other side of breast the same way. And let the feasting begin!

Cooks notes: All this sounds like a lot of work, but it's not really bad once you get the hang of it. Also, don't discard the carcass - seriously, I boil it and make what the kids used to call "bone soup". What it really does is boils a those little pieces of meat off the bone plus you get that good old bone marrow that make such wonderfully rich broth. Just remove all the bones and skin, add a good and thick egg noodle (I use the frozen) some chopped carrots for color and health and leftover turkey. You will not believe the flavor of this soup! Wow - y'all are getting two recipes in one here today...what a deal!