Honey Wheat Sandwich Rolls

I love the wheat flour in these little rolls. It's just the right amount to give them some texture and flavor, but not so much that they are heavy. They are perfect for lunch time sandwiches and best warm from the oven.

Adapted from allrecipes.com

Ingredients:

1 1/4 cups warm milk

1 egg, beaten

2 tablespoons butter, softened

1/4 cup honey

3/4 teaspoon salt

2 3/4 cups bread flour

1 cup whole wheat flour

1 1/4 teaspoons yeast

2 tablespoons butter, melted

Directions:

Place ingredients, except melted butter, in the bread machine pan in the order recommended by manufacturer. Select dough cycle; press start. When dough cycle has finished, roll dough 3 to 4 inches thick on a lightly floured surface. Cut with a large biscuit cutter or wide mason jar lid. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Preheat oven to 350 degrees. Bake for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Broiled Roast Beef Sandwiches

This is an great open-faced toasted sandwich. Some friends of our made it for us when we were first married and I'm still making it -- with some minor modifications. Tasted good then, tastes good now.

Ingredients:

6 bakery rolls (or small loaves of French bread) sliced in half

butter

3/4 pound thinly sliced deli roast beef

1 tablespoon olive oil

1 tablespoon minced garlic

1/2 onion, chopped

28 oz crushed tomatoes

1 tablespoon Italian seasoning

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon salt

sliced mozzarella cheese

Directions:

Saute onion and garlic in olive oil until onion is clear. Add crushed tomatoes and seasonings. Simmer on medium heat for 20 minutes, stirring occasionally. Lightly butter rolls. Broil just until golden on top. Spread marinara sauce on top of rolls. Top with roast beef and mozzarella cheese. Place back in broiler until cheese is melted.

Loaded French Toast

I happened upon this recipe today while looking on allrecipes.com so I decided to try it! The recipe I found was for Peanut Butter Banana French Toast. So I started making because I love peanut butter! Ben is getting pretty sick of it because I put it in everything! We also got some raspberries from Grandma and Grandpa Jex, (mom picked them!) and Ben said he wanted that instead of peanut butter and bananas. So I was trying to think what I could use to keep the French Toast together and looked through the fridge and found cream cheese! It was perfect! So I substituted the bananas and peanut butter for raspberries and cream cheese and it was divine! I was also thinking you could use other berries or fruit or even just jam! So we renamed the French toast with a more fitting name because not only is it loaded with yummy goodness, it is probably loaded with calories! (Ben pointed this out to me, but believe me it is worth it.)

Ingredients:

1 egg 1 dash vanilla extract 2 tablespoons creamy peanut butter

2 slices bread 1 small banana, sliced 2 tablespoons butter

Directions:

1.	In a small bowl, lightly beat the egg and vanilla together.
2.	Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
3.	In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

I also didn't have any maple syrup, but I did have some of Mom's plum syrup and that was really tasty on the raspberry french toast. Also a week ago I made cinnamon syrup for waffles and we put that on the peanut butter banana french toast. Even just some powdered sugar on these babies is enough! Enjoy!