Ferb Sandwich

My son does not like to bring his lunch to school. I have tried several different things to get him to bring it but he still wanted to buy it. I am trying to have him bring his lunch at least once a week. I saw this sandwich and I figured I would try it. This is my first attempt at making a Bento type lunch. I will need a lot more practice.

 I have made him Star War Sandwiches with cookie cutters and other designs but he was not impressed. The Ferb sandwich must have worked because he told me that he will bring his lunch tomorrow. He even asked if I thought I could do Phineas.

Ferb Sandwich 1 heel of a loaf of bread
2 piece of bread
2 slice of cheese
1 slice of turkey 
Mayonnaise for taste and glue
specks of pepper for the eyes

Directions:
With a rolling pin, roll out the heel of bread flat.
Cut out the hair of Ferb either free hand it (like I did) or using a photo.
Using a small circular object (I used the back of a piping tip for frosting) and cut out two eyes.
Either free hand it (I make things difficult) or using a photo, cut out the shape of Ferb.
Repeat with the other slice bread.
Spread the mayonnaise on the bread and place a piece of cheese onto the sandwich then top with the slices of turkey. Place the top piece of the Ferb piece on top.
Use the mayonnaise to glue Ferb's hair and eyes onto the sandwich.
Add the specks of pepper to the center of the cheese eyes.
Cut out additional shapes with the remaining cheese.
Serve with fruit, crackers, or vegetables.

Recipe adapted from the talented Susan Yuen. Please check out her blog or her books. It is amazing.

My daughter was happy with her star sandwich.

Did you already know.........
-A Bento is a Japanese packed meal normally assembled at home.
-Bento meals are sold in Bento shops, train stations, or other stores in Japan.
-Bento means convenience which is a meal in a single serving container.

My husband asked if the sandwich would be enough. I think he brought plenty to school today for snack and lunch. He also brought an orange, strawberries, and apple sauce with his gold fish. I used a frozen juice box to keep the sandwich cold which took up the other half of his lunch box.

Nutella Hot Chocolate

When I was in Europe last year, we did a scenic tour. As part of the tour, breakfast was provided. I can not even tell you what we had for breakfast but I remember there were these little servings of Nutella spread for your pastry. I took one just to bring back to my oldest daughter since she loves Nutella. 

We always have Nutella in the house. My daughters like Nutella better than peanut butter. I buy the stuff in bulk. My youngest daughter does not want peanut butter and jelly sandwiches. She wants peanut butter and Nutella sandwiches sometimes with marshmallow fluff. Currently, the marshmallow fluff is banned from the house. If the fluff cover isn't on secured, it is one of the hardest things to clean.

Should have used hazelnut Lindz balls.

Since Nutella is so popular in this house, every time I see a Nutella I recommend it to my oldest. When I saw this one, I definitely knew I would make it. It was a hit in our house.

Nutella Hot Chocolate

2 cup milk (I used skim milk)
1/3 cup Nutella

Directions:

1. Over medium heat, whisk the milk and Nutella in a medium saucepan until heated.

Recipe adapted from The Sister's Cafe

Did you already know.........
-Nutella is a hazelnut spread containing skim milk and cocoa.
-In the 1940s, Mr. Ferrero created Nutella in Piedmont, Italy. 
-Due to WWII rationing, Mr. Ferrero added hazelnuts to extend his chocolate supply.
-The same company are know for Ferrero Rocher chocolates.
-There are more than 50 hazelnuts in each 13 oz. container of Nutella.
-Nutella advertises as a breakfast food spread.

Easy Chocolate Fudge

Fudge has always been a special treat around the holidays. When I enter a candy store, I will occasionally choose it over the other treats. So when I saw this recipe, I decided to make it. All I had to use was a microwave. It was that easy. I will tell you this is very good.

 The recipe calls for nuts so I didn't argue while I mixed it into the chocolate. I guess you could try it without the nuts. My husband wish I had tried making it without nuts since he isn't a big fan of them. Yes, he loves peanut butter but he doesn't eat nuts. I guess it is the same as liking pickles but not cucumbers. Or liking salsa but not tomatoes? Or liking humus but not beans? If you can think of any, you can continue my comparison.

Baker's Classic Chocolate Fudge


8 (1 oz square) Baker's Semi-Sweet Chocolate Baking Chocolate Squares
1 (14oz) can sweetened condensed milk
1 cup chopped pecans
2 tsp vanilla


Directions:

1. Line an 8 inch square pan with parchment or microwave wax paper.
2. Microwave the chocolate and condensed milk** in a microwave safe bowl for 2 minutes.
3. Stir and microwave for another 30 seconds to 1 minute until all the chocolate is melted.
4. Add the vanilla and mix.
5. Fold in the nuts until incorporated.
6. Spread the batter into the square pan.
7. Refrigerate for two hours or until the fudge is firm. 
8. Remove from pan and cut into desire size or slab.

**I used probably about 10 oz. of the can and the recipe was great.
Recipe adapted from the recipe located inside the Baker's Semi-Sweet Baking package.

Did you already know..........
 -Fudge originated in America.
-Many colleges have their own version of a fudge recipe like Vassar college and Wesley college.
-Michigan is suppose to be the fudge capital.
-Fudge should be stored at room temperature in an air tight container.

Buckeye Peanut Butter Balls

My oldest daughter has been applying to colleges. I have been proud of her for all the applications that she has sent out. I hope she will stay in state. Her paternal side really hopes she will go to a school in Ohio. My daughter has been receiving gifts since she was an infant with this school's logo or name. 

Since my husband loves peanut butter and my daughter just applied to this school in Ohio, I figured I should make some Buckeyes. This Buckeye recipe is very close to a peanut butter cup. It is a peanut butter ball with a coating of chocolate on the outside.

Buckeye Peanut Butter Balls


1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 tsp vanilla extract
3 1/2 to 4 cups powder sugar, sifted
6 oz. chocolate chips, semi-sweet
1 Tbsp shortening


Directions:
Cream the peanut butter with the butter.
Add the vanilla extract to the peanut butter mixture.
Add one cup of unpacked powder sugar into the mixture and combine.
Continue to add one cup of unpacked powder sugar into the mixture until a stiff dough forms. Try to prevent the peanut butters being dry.
Form the peanut butter dough into smooth balls and place on wax paper.
Stick a toothpick into the middle of each ball.
Refrigerate for about an hour or two so the dough can harden.
After the dough hardens, in a small saucepan melt the chocolate chips and shortening.
Dip the peanut butter balls into the melted chocolate but leave a small area of the ball uncovered.
Place the covered peanut butter balls onto wax paper to set. Remove the toothpick and try to smooth over the toothpick hole. It may be easier to keep half the peanut butter balls in the refrigerator to stay hard.
Refrigerate for about 30 minutes for the chocolate to harden. 


Source adapted from Allrecipes.

Did you already know.............
-The Buckeye Tree is the Ohio State Tree.
-The Buckeye Tree received its name from Native Americans who thought the seeds looked like the eye of a male deer.
-The Buckeye nut is suppose to be a good luck charm.
-Since 1950, Ohio State has used the buckeye as it's nickname and later for its mascot.


Go Buckeyes!

Breakfast Potatoes

For awhile, my husband was taking us out for breakfast. The best thing about eating breakfast out is everyone gets to pick what they want. With the holidays, we tend to stay home more plus it is cold outside. 

Growing up, my Mom would make potatoes for breakfast. She would use leftover potatoes that she had saved the night before. I like her way of thinking. Since I had Yukon gold potatoes, I had precooked the potatoes the night before knowing I would finish them for breakfast. I have made this recipe with russet potatoes before and they are just as good. 

Breakfast Potatoes Recipe

2 Tbsp vegetable oil
3 Yukon potatoes, peeled and cut into cubes
salt and pepper
3 Tbsp water
1/2 onion, chopped
1 Tbsp butter, unsalted

Directions:

1. In a skillet, heat the vegetable oil over medium-high heat.
2. Add the potatoes and cook for about five minutes. Stir occasionally.
3. Season with salt and pepper.
4. Add the water to the skillet and cover the potatoes for 2 minutes.
5. Let potatoes cool and store in the refrigerator until morning or continue to the next step.
6. Add butter to a skillet and let melt.
7. Add the onions and stir occasionally for 2 minutes.
8. To the skillet, add the potatoes and cook for 15 minutes or until the potatoes are brown.

 Recipe adapted from my Mom's recipe.

Did you already know..............
-Potatoes originated from South America.
-Potatoes are the fourth largest crop in the world.
-The potato was introduced to Europe by the Spanish around 1570.
-The leaves of a potato are poisonous.