Baked Vegetable Sandwiches

Is it just me, or do others need a good dose of spring?!  I have spring fever big time -- and with the days getting longer I'm dreaming of temperatures that accompany such a welcomed change in day length.  Even though the outdoor thermostat hasn't been reset yet for spring, it doesn't hurt to start thinking about spring and summer foods!

The recipe from the archives today is one of our all-time favorite summer dishes: Baked Vegetable Sandwiches.

The bread is filling and basically makes itself in your fridge all day long, and the filling is superb.  We often serve these lovely sandwiches with sweet potato fries.

If you need a good dose of spring -- then be sure to check out these Baked Vegetable Sandwiches, originally posted on Finding Joy in My Kitchen in May of 2009.

What spring/summer recipes are you most looking forward to in the coming months?



Linked to: This Week's Cravings, Potluck Sunday

Menu Plan - February 27

Last week, our menu was full of recipes that last the two of us days!  Sometimes an easy week of less cooking is fantastic.  Even for me.

Sunday we enjoyed a baked potato bar -- making our potatoes in the crockpot.  It was fantastic.  I loved having an easy dinner Sunday night... especially with all the SNOW.  Would you believe that Saturday night we could see all the grass in our yard?!?

Monday turned out to be a snow day.  For breakfast, we enjoyed Sweet Potato Baked Oatmeal.  Wow is all I can say.  Look for this recipe on Thursday.

For dinner, we made our favorite Lasagna with Veggies and paired it with a slice of yummy, sweet potato bread.  The pair was delicious -- look for the bread recipe this week too.

Tuesday I put a turkey breast in the crockpot before heading to campus.  Frog Prince made some amazing Buca Garlic Mashed Potatoes to go along with the turkey, and we added some green peas for color.  Delish.

Wednesday was leftover night #1: Lasagna.

Thursday morning we made French Toast out of a new sweet potato bread and enjoyed that as a nice change for breakfast.  We had leftovers again for dinner.

Friday, we decided to change up the menu a bit and try a new recipe using the turkey in our fridge along with a whole bunch of bell peppers we scored for $1!  It was a great stew and a new favorite around here.  Don't worry, I'll post this recipe soon too.

Saturday morning we made apple muffins.

The rest of Saturday I spent in the kitchen baking meals for friends of ours -- granola, three cheese ziti, chicken and brown rice bake, cinnamon raisin bread, and a special dessert.  It was a good baking day, and I'm so excited to deliver the food to the new parents.  I'm praying the food will be a blessing as they transition back to both of them working full time.

For dinner on Saturday, we enjoyed a delicious white bean garlic pizza.  I can't wait to share this recipe with you.  It was a great way to switch up a traditional pizza.

This week, my sister is staying with me, as Frog Prince is traveling {again} for work.  I joked that she should just move in for how much Frog Prince is on the road in the next month and has been since the beginning of 2011.  We are very blessed in so many ways, and this is just one way through which we can serve Him.  I'm looking forward to more time with my sister too.

Sunday
Brunch - Veggie Omelets, Applesauce
D - Island Chicken {new}, brown rice, veggies {new}
Dessert - Cherry Cream Cheese Cake {new}

Monday
B - Granola with blueberries
D - Leftovers

Tuesday
B - Scramble Melt, Broiled Grapefruit
D - Penne with Spinach and Chicken, broccoli
Dessert - Crockpot Apple Cake
{To do, make tortillas}

Wednesday
B - Granola and Yogurt
D - Pepper and Black Bean Quesadillas {new}
{To Do: Take bread out of freezer}

Thursday
B - Breakfast Wrap {new}, OJ
D - French Bread Pizza, steamed zucchini

Friday
B - Muffins {freezer}
D - Chicken and Barley Soup {new}, Bread
Dessert - Fruit-Filled Oatmeal Bars(?)

Saturday
B - Whole Wheat Bagels, Blueberry Cherry Preserve
L - Roasted Veggie Spread {new} on bagels
D - Veggie Rice, steamed broccoli

What are you most excited for on your menu this week?

Fluffy Apple Cinnamon Pancakes

Frog Prince's first words upon biting into these pancakes - "Man, these are cinnamony".

My first words, "These are so light and fluffy!".

We both loved them.

The recipe comes from The Sister's Cafe, and I adapted the recipe to make it a bit healthier for us.  First, I used white whole wheat flour, reduced the oil to 1 T and changed up the syrup quite a bit.  We'll certainly be making these again.

Fluffy Apple Cinnamon Pancakes - Adapted from The Sister's Cafe

Pancakes
2 eggs
2 C white whole wheat flour
1 C milk
1 C applesauce {we used homemade}
1 T sugar
1/2 tsp. cinnamon
1 tsp. salt
2 T (yes, Tablespoons) baking powder
1 T olive oil


Syrup
3/4 tsp. cinnamon
1/8 C corn syrup
heaping 1/3 C sugar
1/8 C water
1/2 C evaporated milk

Lightly beat the two eggs in a large bowl.

Add in the flour, salt, sugar, baking powder, cinnamon, applesauce, oil and milk.  Stir until just moist.  Allow the batter to sit for just a few minutes while pre-heating your griddle to 350-375.

Use a soup ladle to spread the batter on the griddle.  Cook until a few bubbles form, and then flip.

While pancakes are cooking away, combine all the ingredients except the evaporated milk together in a saucepan.  Heat until sugar is dissolved and then bring to a slow boil for 1-2 minutes.

Remove from the heat and add in the evaporated milk.

Serve warm, fluffy, cinnamony pancakes to your family and friends.  They will love them.

Enjoy!

This post is linked is linked to: Sundae Scoop, Potluck Sunday, Your Recipe, My Kitchen, Slightly Indulgent, Tempt My Tummy Tuesday, Tasty Tuesday, URS

Friday Favorites

More delicious finds this week!

These are the recipes I've added to my "to-try" pile.

What are your recipe finds from the week?

Lemon Lime Cake with Lime Whipped Cream
{How Sweet It Is}

Sweet Potato and Parmesan Chips

{What's Gabby Cooking}

Slow Cooker Lemony Chicken Noodle Soup

{Tasty Kitchen}

Cherry Cake with Cream Cheese Frosting

{Amanda's Cookin'}

Mediterranean Chicken Bean and Pasta Soup

{Tasty Kitchen}

Cherry Cheesecake Cookies
{The Change Table}

Cinnamon Raisin Bagels

{Brown Eyed Baker}

Brownie for One

{Tried-and-True Cooking with Heidi}

Canning Cherry Pie Filling

{Amanda's Cookin}

Garlic Tomato Pasta

{Recipe Shoebox}

Cranberry Oat Bread

{I'm Mom, Not a Professional}

Turkey Stew with Mushrooms and Peppers

{Simply Recipes}

Raspberry Lemon Muffins
{Isabelle}

Chocolate Cherry Cobbler
{Cooking During Stolen Moments}

Link up a post containing the recipes you've found and bookmarked this week.  Please do not link up individual recipes -- save those for other blog carnivals.  Also, don't forget to link back to our Friday Favorite post. 

Raspberry Oat Bars

These bars don't need much of an introduction.  Raspberry.  Oats.  And, dark chocolate - if you'd like.  They're tasty, and best the first day or so after baking.  But - they won't last that long.

Raspberry Oat Bars - Finding Joy in My Kitchen

Bars
1 C whole wheat flour
1 C quick cook oats
2/3 C brown sugar
1/4 tsp. baking soda
3 T butter
1/4 C applesauce*

Filling
1 C raspberries
1 T corn starch
3 T sugar
1/2 C dark chocolate chips, optional

Begin by combing the oats, baking soda and flour together in a large mixing bowl.  Then, add the brown sugar.

Take 1/3 of the mixture and transfer it to another bowl.  Add the 3 T of butter, softened or melted, and mix to combine.  

With the remaining 2/3 of the oat mixture, add in the applesauce, and mix until clumps form.

Press the mixture into a lightly greased 11x7 baking dish.

Then, prepare the sauce.  Mix the berries, corn starch and sugar in a sauce pan.  You may need to add 1/8 C water to the mixture.  Heat over medium heat and stir constantly until the berries have a nice thick sauce.  

Pour the sauce over the oat crust mixture.

Then, spread out the mixture using a spatula.

If you desire, sprinkle chocolate chips over the top.  I did half and half.  

Take the remaining butter-crumb oats and sprinkle them over the top.  

Press the oat mixture lightly so it presses into the raspberry layer.  

Bake at 350 for 30 minutes, until the top is golden brown.  

Allow to cool a bit before slicing and serving.  

Oh. My.  Please do, share these with friends.

But not too many friends.

You'll want one or two yourself.  

*If you wish, you can use all butter in this recipe.



Linked to: Recipe Swap, Feasting in Fellowship Friday, Fun with Food Friday, Sweet Tooth Friday, Sweets for a Saturday, Made By You Monday.