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Wednesday, July 24, 2013

Mushroom, Spinach, and Smoked Gouda Sandwiches

The original recipe is from Panera Bread, and we put our own twist on it.  We used an artisan wheat berry bread, and we also found that grilled chicken would be excellent on the sandwich.  This sandwich would be delicious with tomato bisque soup!  A panini press works well for making an authentic panini, but you can also just use a griddler. 


8 ounces sliced baby bella mushrooms
10 ounces baby spinach
2 scallions (white and light green parts), trimmed and chopped
¾ teaspoon dried oregano
¼ teaspoon salt
1/8 teaspoon ground black pepper
Pinch of ground nutmeg
8 slices of bread (a hearty or thick bread works best)
sliced Gouda cheese
4 teaspoons olive oil


Put mushrooms in large skillet with a splash of water. 
Cook over medium heat until mushrooms shrink and give up most of their liquid, about 5 minutes. 
Add spinach, scallions, oregano, salt, pepper, and nutmeg, and cook just until spinach wilts and liquid is gone, 3 to 4 minutes. 
Remove to a plate and wipe out skillet with a paper towel.
For each sandwich, put a slice of cheese on a slice of bread. Top with 1/4 of the mushroom mixture, another slice of cheese and the other slice of bread. Press down gently to compact sandwich.
 Working in batches, heat oil in skillet over medium heat. 
When hot, add sandwiches and cook until lightly browned and cheese melts, 2 to 3 minutes per side. Remove and cool slightly, then cut on a diagonal.

Happy munching!


Tuesday, July 23, 2013

Brownie Trifle

Simple and beautiful!  Who can resist chocolate?  This is a wonderful dessert for almost any occasion.


1 package brownie mix
1 (3.9 oz) package instant chocolate pudding mix
1/2 cup water
1 (14 oz) can sweetened condensed milk
1 (8 oz) container frozen whipped topping, thawed
1 (12 oz) container frozen whipped topping
1 bar Hershey's chocolate or chocolate chips


Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. 
In a large bowl, combine pudding mix, water and sweetened condensed milk. 
Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. 
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. 
Shave chocolate or sprinkle chocolate chips onto top layer for garnish.  Refrigerate 8 hours before serving.

Happy munching!