Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Monday, April 9, 2018

••••HAPPY BIRTHDAY MATTHEW🎂🍫🍩🎉🎁🎈🎊🍰🥃!!••••

(Source: Pinterest.com & happy birthday greeting & happy birthday balloons & https://frasesparami.com/happy-birthday-images/ & sweet text messages & http://hecendorfer.com/cake-happy-birthday/ & happy birthday messages & Gretchen’s bakery & my flower tree.com & picmix & dreamstime & megaport.hue & emojis & Pexels.com)

••••HAPPY BIRTHDAY MATTHEW!!

••••HAPPY 28TH BIRTHDAY 🎁!!

🎈🎂🎁🍰🎈🎂🎁🍰🎈🎂🎁🍰🎈🎂🎁🍰

Sunday, April 8, 2018

••••SHEET PAN BREAKFAST SANDWICH🧀🍳🥞🥩🥪!!••••

(Source: google.com & tasty.com & YouTube & Pinterest.com)

••••SHEET PAN BREAKFAST SANDWICH!!

••••ENJOY THE VIDEO!!

Ingredients

for 24 sandwiches

🥪🍳🥞🥪🍳🥞🥪🍳🥞🥪🍳🥞🥪🍳🥞🥪

PANCAKE LAYER

6 cups (750 g) pancake mix
6 eggs
3 cups (710 mL) milk

SAUSAGE LAYER

3 lb (1360 g) breakfast sausage

EGG LAYER

12 eggs
½ cup (120 mL) milk
salt, to taste
pepper, to taste
1 cup (100 g) shredded mexican cheese blend
🥞🍳🧀🥞🍳🧀🥞🍳🧀🍳🧀🥞🍳🧀🥞🍳

Preparation

Preheat oven to 425˚F (220˚C).
In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.
Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.
Enjoy!

🥪🍳🧀🥪🍳🧀🥪🍳🧀🥪🍳🧀🥪🍳🧀🥪

Friday, April 6, 2018

••••PERFECT MEATBALL SANDWICH🥘🧀🥖🥩🥫🍖🌰🍶🌶🍚🌱🍅!!••••

(Source: bakingmischief.com recipe and photos & Tracy)

••••PERFECT MEATBALL SANDWICH!!

bakingmischief.com

Course Dinner

Cuisine American, Italian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 sandwiches

Calories 668 kcal

Author Tracy

Ingredients

Special Equipment

Splatter screen
Large skillet

Quick Marinara Sauce

1 28-ounce can whole San Marzano tomatoes
1/4 cup extra-virgin olive oil
7 cloves garlic peeled and slivered or diced
1/4 cup water
1/4 teaspoon salt or to taste
1 1/2 teaspoon sugar
1/4 teaspoon dried oregano
Pinch crushed red pepper flakes
1 large fresh basil sprig or 1/4 teaspoon dried basil

Meatball Sandwich

4 French rolls
Butter
Garlic powder
12 to 16 large meatballs fully cooked and warmed
1 cup shredded mozzarella cheese
Fresh basil optional for topping

Instructions

Quick Marinara Sauce

With an immersion blender, food processor, or blender, process tomatoes until mostly pureed--the texture of chunky salsa. You can also turn the tomatoes out into a bowl and crush them with your hands (don't discard the juices).
In a large skillet, heat oil over medium heat. Once hot, add the garlic and cook just it starts to turn lightly golden--watch carefully so it doesn't burn! Add the tomatoes and juices to the skillet along with water, salt, sugar, oregano, red pepper flakes, and sprig of basil. Cover with splatter screen and bring to a good simmer, turning up the heat if necessary. Simmer, stirring occasionally, for 15 to 20 minutes until sauce is thickened. Taste and add more salt if needed.
Remove basil sprig.

Meatball Sandwiches

Preheat your oven to 400°F. Butter both sides of your bread and sprinkle garlic powder over the top. Place on a baking sheet and bake for 3 to 4 minutes until lightly toasted.
Add a couple tablespoons of sauce to both sides of each French roll and top with 3 to 4

meatballs and 1/4 cup of mozzarella. Bake for an additional 2 to 3 minutes, until cheese is melted.
Add fresh basil if desired. Serve and enjoy!

Recipe Notes

This makes enough sauce for 4 to 5 sandwiches. Leftover sauce can be stored in the refrigerator for up to 5 days or frozen for 2 to 3 months in an airtight container or freezer bag.

Sauce Adapted From The New York Times

•••• NOTES••••

This sauce recipe calls for a skillet and a splatter screen. The wide skillet is used to increase the cooking surface area so the sauce cooks faster, but you absolutely must use a splatter screen or you will have a mess on your hands. If you don’t own a splatter screen, you can buy one–they are pretty cheapand super handy. Or you can just use a large pot without a screen and turn the sauce down a little so it’s not popping as high. Your sauce will take a bit longer, but there will be less mess.
If you are cooking for only one or two people, this sauce freezes very well. Just store leftover sauce in a mason jar or freeze flat in a freezer bag and it will keep for up to three months.