I’m “Mad about Mashed!”

Hey Twenty-Somethings! What happens when one foodie of a blogger gets invited to a Mashtini taste-testing event and takes her equally food-loving sister?  A whole lot of MMMMs, and YUMMMs, and very, very happy bellies!  A few weeks ago, Sister and I were honored to attend the VIP Mad About Mashed event held by Bob Evans… and they made a Mashaholic out of me!

Sister and I at the Bob Evan’s Mad About Mashed Event! Photo courtesy of Bob Martin from Cwenar Photography

The event was held to celebrate Bob Evans Food Products having the #1 best selling refrigerated mashed potatoes in America.   I have to admit, until that night I’d never tasted these renowned spuds, but I can now attest that they are DELICIOUS – especially the way Executive Chef Dave Eisel prepares them in the new Bob Evans Mad About Mashtini Recipe Collection.  The collection isn’t debuting until August 19th – National Potato Day –  but lucky for you I’m here with the whole scoop – of ‘tatoes!

Mad About Mashed Mashtini Bar – Photo courtesy of Bob Martin from Cwenar Photography

Sis and I divided and conquered the mashtini bars, where we piled high our martini glasses full of fluffy, buttery, starchy goodness, and a whole lot of genius toppings.  We tried all six kinds, and every time we got to a new flavor, we thought we found a new favorite. The truth is – they were all SO good, and so perfectly different, we simply couldn’t choose the winner!

Here’s a breakdown of the awesomeness:

American Regional/Club Mashtini

This is classic Americano here, with toppings mirroring a Club Salad – diced ham and turkey, shredded Swiss and American cheese, and crumbled bacon.  There were also toppings like pulled pork, ranch dressing, broccoli florets and cheddar cheese sauce.  So, so, SO good!

Mad About Mashed Toppings – Photo courtesy of Bob Martin from Cwenar Photography

Mediterranean Mashtini

This may have been Sister’s favorite – It had so many of her favorite pasta and salad toppings.  I thought her eyeballs were gonna pop out when she saw them!  She piled her spuds high with balsamic roasted portabella, parmesan crisps, grilled marinated chicken, basil pesto sauce, prosciutto and an italian mix of stewed peppers, onions and tomatoes called Pepperonata.  This dish takes you right to the heart of Italy friends, and boy is it worth the trip!

Taco Mashtini

This may sound a little weird at first, but I promise you it’s really good!   Bob Evans Zesty Hot Roll or Original Roll Sausage, sour cream, green onions, diced tomatoes, pico de gallo, crushed tortilla chips, and pickled jalapenos, give the mashed pots a fantastic Southwestern kick.  Bobby Flay would be in heaven here.  It’s a taco PLUS Grandma-Style spuds – how could you go wrong?!

Taco Mashtini from Bob Evans Mad About Mashed event. Photo courtesy of Bob Martin from Cwenar Photography

Carbonara Mashtini

Bob puts a new spin on an old Italian classic with this recipe.  Crispy prosciutto pieces, warm peas, crispy fried shallots, and skewered grape tomatoes top potatoes flavored with Boursin cheese.  Boursin is a soft creamy cheese, similar to cream cheese, so you can imagine the extra richness it provides.   Delizioso!

Wildfire Mashtini

This was the last one we tasted, and it may just be my favorite.  This baby has an important not-so-secret ingredient – Bob Evans Wildfire BBQ Sauce. The sauce has the perfect blend of smoky-sweet flavors, and I’ve never had anything quite like it. Seriously, it’s SO good!  The potatoes sit in a bed of this liquid heaven and are topped with scallions and breaded popcorn chicken, that’s also been smothered in the sauce.  All I have left to say is YUM!

Wildfire Mashtini – Mad About Mashed – Photo courtesy of Bob Martin from Cwenar Photography

Sweet Swirl Mashtini

This last recipe is for the sweet-tooth in all of us.  Bob Evans not only carries regular mashed potatoes, but they also have Mashed Sweet Potatoes.  Now, this combination may seem odd when you read it, but you’re just going to have to believe me when I say it’s MOUTH WATERING!  The potatoes are topped mini marshmallows, crumbled bacon, honey roasted pecans, and warm maple syrup.  Kids, it’s like Autumn you can eat.  This is a great side to serve for holidays, and if you like Sweet Potatoes, you’re sure to love these!

Mad About Mashed – Sweet Swirl Mashtini – Photo courtesy of Bob Martin from Cwenar Photography

I really can’t say enough good things about these recipes, and the Bob Evans products I tasted.  And just so you know, this is not an advertisement.  I was invited to the event as a blogger, to share my honest opinion, and honestly, you just need to try these tasty ‘tatoes!  Maybe you can throw a VIP Mashtini Tasting party of your own!  According to Chef David’s demonstration I watched intently, they’re really easy to assemble.  Not only that, but your guests’ taste-buds will be happy, and they’ll be really impressed with your trendy menu.

Be sure to keep an eye out for the official release of these recipes, and in the meantime, get yourself some refrigerated mashed potatoes.  You may become a Mashaholic too!

With that, I leave you with some more pics from the awesome event and send BIG THANKS, from Sis and me, to Bob Evans and Brunner for inviting The Twenty Something Blog! 🙂

Chef David Eisel showing us how to make the magic at Mad About Mashed. Photo courtesy of Bob Martin from Cwenar Photography

I got to meet the genius chef! Mad About Mashed – Photo courtesy of Bob Martin from Cwenar Photography

Yum moment photo op! Stuffing our faces with the Wildfire Mashtini. If you can’t tell by my silly smile, I was in Foodie Heaven! – Photo courtesy of Bob Martin from Cwenar Photography

* * *

Which recipe sounds the best to you?  Have you ever had a Mashtini of any kind?  Share your thoughts in a comment below!

XO – Stephanie

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National Pancake Day

Hey all!

Remember how National Chocolate Day was a couple weeks ago?  Well, I just learned that tomorrow is NATIONAL PANCAKE DAY! I LOOOOVE pancakes… almost as much as I love chocolate. Their fluffy, semi-sweet, carby goodness are hard to pass up, and I love them with all sorts of toppings, from syrup, to fruit, to whipped cream or just plain butter.

Nearly every continent has it’s version of a pancake, so it’s no wonder we decided to celebrate this carbolicious breakfast food.  Did you know pancakes are probably the earliest breakfast food eaten by prehistoric folks who baked them on hot shallow stones? Yep, that’s what I heard from my friend Wikipedia.  Ancient Greeks, we’re talking 4 B.C, made a version called τηγανίτης (tēganitēs) for breakfast. These days, the French eat Crepes, the Germans eat Pfannkuchen, Indians eat Pooda, Australians eat Pikelets, and some Africans areas eat Injera.  Though different things go into each region’s recipe, they’re all round-shaped, made from a sort of batter, cooked in a frying pan, and enjoyed by many.

This isn't my photo, but my pancakes looked pretty darn close to these!

This past weekend I made Banana Chocolate Chip pancakes for my family. They were divine, and, like most pancakes, super easy to make.  Incase you need a new trick to turn regular pancakes into something special to celebrate this fun holiday, here’s how I made mine [please take note of my uber accurate measuring system ;)]:

I used Target brand (yep Target) pancake mix – the “just add water” kind; enough to make about 20-some pancakes.  I like to make my pancakes restaurant size, so I think I got 10 out of what I used.  I threw in about 4 palm-fulls of the milk chocolate morsels I had leftover from the chocolate-covered strawberries.  Then added two palm-fulls of white chocolate morsels, per baby bro’s request.  I diced up a banana and a half, added a few sprinkles of cinnamon, and half a cap-full of vanilla extract and got to work frying, flipping, and stuffing my face. YUM!

If you don’t feel like making your own, you can head over to IHOP for a FREE short stack.  Those partaking in IHOP’s National Pancake Day are asked to supplement their free cakes with a monetary donation benefiting Children’s Miracle Network Hospitals.  Sounds like pretty sweet deal to me!

I’m not sure if I’m gonna get up and make some cakes, or just celebrate in spirit wishing I was indulging.  Hmm decisions, decisions!  Are you gonna participate in this kitchy holiday? What is your favorite kind of pancake?

XO, Stephanie

National CHOCOLATE Day!?!

I just learned (thank you Twitter) that Thursday was NATIONAL CHOCOLATE DAY!?! [Insert Angel Choir Chord Here]  First of all, how did I not know about this holiday?  Did you know about it? I feel really left out! That’s like, the greatest holiday since, I don’t know, Christmas! I mean, not only is it celebrating God’s gift to humanity, but HELLOOOO!!, it’s like the perfect excuse to bomb on my fitness plan and not feel guilty about it!  Afterall, I believe holidays are meant to be celebrated to the fullest, and I’ll be darned if I don’t get me some chocolicious goodies!

In honor of my new favorite holiday (I have now put a calendar reminder in my iPhone for the rest of eternity) I’d like to share some of my favorite chocolatey things… even if they are a few days late 🙂

Chocolate Chip Cookies

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Chocolate Peanut Butter Pie

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Chocolate Diamonds with Blue Topaz

 

 

Chocolate Body Scrub from Simple Sugars

Mochanut Latte from Dunkin Donuts

(my own creation – skinny mocha with shots of coconut…soooo good)

Hershey Park and Hershey’s Chocolate World
(FREE Simulated HERSHEY’S Factory Tour Ride with a FREE Sample and you can make your own candy bar too!)

Hot Chocolate with Marshmallows and Whipped Cream

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Chocolate Fondue

(especially Chocolate Covered Strawberries, as you know)

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Shoot, I just love it all!! I’ve never met a chocolate I don’t like!  Are you hungry yet?  I sure am! What’s your favorite chocolate item?

-XO Stephanie

My Take on Valentine’s Day

Happy Monday!

I hope you all had a wonderful weekend, and are getting some of the sunshine that’s pouring through my office’s windows right now.  It’s hard to believe it’s really February, with all the spring-like weather we’ve been enjoying in Western PA, but, it really is February 6th, and Valentine’s Day is just around the corner…

I have a love/hate (no pun intended) relationship with Valentine’s Day.  As you know, I’m perpetually single, so this holiday doesn’t really thrill me in its truest sense.  It  annoys me how this one silly day has gained such a stigma and can make singles feel like they’re missing out or not as special as couples.  It’s easy to start being a bitter-betty when seeing all those cute commercials for sparkly diamonds and bouquets of roses, but I have my own solution to ward off the ValenDOOM’s Day blues and it’s super, super easy.  As the Beatles say:  All You Need Is Love.

Yep, that’s right, on Valentine’s Day, I don’t think about what love I may or may not be missing.  I think about all the love I HAVE and I spend the day celebrating in it.  Afterall, that’s what this holiday is all about!!  It’s not just for happy lovers – though RIGHT ON to all of them – it’s about celebrating all the types of love around you – love of God, family, friends, coworkers, pets, whatever it may be!  This goes for all you reading this – single or not!

In celebrating, I always like to do something festive or special. Whether it be decorating sugar cookies to leave out for clients, sending my baby brother a card, or wearing my favorite red ensemble, I embrace the holiday!

This year, I’m going to make some chocolate covered strawberries for my coworkers.  We’re a dysfunctional family of crazies, and though sometimes we can’t stand each other, at the end of the day, I know these people care about me, and I care about them.  Since the holiday falls on a work-day, I figured, what better way to celebrate than giving them all a little some delicious and made with my love!

Plus, they’re SO easy to make!  (Here’s a quick recipe if you wanna make your own.) I plan on covering them in melted milk and dark chocolate, drizzling some with white chocolate or peanut butter and maybe even rolling a few in pretzel bits for added crunch.  I’m getting hungry just thinking about it. YUMTASTIC.

The bottom line is, I think this is a holiday to be celebrated fully for no other reason that it’s a great reminder that we all are loved in some way, but someone, and we have a lot of love to share with those around us – so, why not put on our best red sweaters and silly smiles and dive right in?

What will you be doing for Valentine’s Day?  I’m seriously curious, so leave a comment below!

XO – Stephanie

Yummy, Low-Cal Spaghetti Squash Marinara Recipe

As always, my New Year’s resolution was to lose weight.  I think that’s been my resolution for the last 10 years, but whatevs.  This year, with half a dozen weddings to attend, including my sister’s, I’m more motivated than ever and it feels great!

My regiment is pretty common.. I’m working out when I can, and counting calories.  I did Weight Watchers for a minute in college and it totally paid off.  My budget-friendly, FREE, calorie counter app is wonderful, and I suggest getting yourself one if you want to lose weight!

I’ve been enjoying eating healthy, and am trying new recipes.  I’ve been dying to try Spaghetti Squash for months, and finally did last week.  I cooked my squash in the microwave and added my favorite spaghetti ingredients.  It’s such a fun-looking food, so easy to make and really does taste good!

If you’re looking for a low-calorie dinner, delicious dinner, here’s my recipe!

Ingredients

  • 1 Spaghetti Squash (ripe when hard – no soft spots)
  • 1/3 c. water
  • 1/2 c. diced onion
  • 1/2 c. diced tomato
  • 1 chopped garlic clove
  • 1 tsp salt
  • 1/4 c chopped fresh basil
  • 1/2 tsp garlic powder
  • 2 tbsp I Can’t Believe It’s Not Butter Light
  • 1 tbsp grated parmesan cheese
  • 1 cup pasta sauce

Cut squash in half down the middle.  This takes a little more muscle than I thought it would, but don’t get discouraged – you will win the battle!

Scoop out all the seeds and guts – much like a pumpkin.  Place in a microwave-safe dish with 1/3 cup water and seal tight with plastic wrap.  Cook on high for 10 minutes, rotating the dish half-way through.  My microwave and dishes weren’t large enough to do both halves at once, so I used half the water for each.

Scoop out all the insides.  It’ll look stringy like spaghetti.  I used a serving spoon and fork to scoop mine, and it worked pretty well.  You’ll only be left with the outer skin.

From there, over medium-heat, saute onions and garlic in the butter until the onions were translucent, about 5 minutes.  Then I added my diced tomato and let them cook until they were soft.  From there I added my chopped basil, parmesan cheese and sauce and mixed it all together until it was warm.  Pour over squash and you’re ready to eat!

I dumped my squash in the pan with the sauce, and sautéed it for a while.  It got crispy this way, and I think it would have been better if I’d just poured the sauce over it instead. It’s kind of like angel hair pasta, and tasted great! Plus it’s only 190 calories per cup – much less than a cup of spaghetti! Woooot! I can see the skinny jeans now!

Let me know if you try this or any other spaghetti squash recipes out!

XO – Stephanie

THE BEST Easy and Delicious Vegetable Dip Recipe

‘Twas the night before Christmas Eve and all through the kitchen, my sister made veggie dip that ’twas totally bitchin’.

‘Twas our Mom’s signature recipe and so easy to make.  Tasted great with all veggies, pretzels, ham, even steak!

So, if you need a quick recipe that’s sure to wow the crowd, just follow these directions to receive applause so loud.

It’s kinda addicting so I suggest making double, but like I said, it’s easy, so it won’t be any trouble!

As always, let me know if you try out my suggestion, and don’t be afraid to ask if you come up with a question!

THE DIRECTIONS:

In a large mixing bowl combine:

  • 8oz sour cream
  • 8oz mayonaise (do not use light mayo or Miracle Whip, trust me!)
  • 2 tbsp dried minced onion
  • 2 tsp dillweed
  • 1 1/2 tsp Morton’s Season All season salt

Let sit overnight for best taste and ENJOY!

XO – Stephanie

Skinny TRICKS for Yummy TREATS!

As the kiddos prepare their finest ghost and ghoul costumes for Trick or Treat night, I can’t help feeling like we Twenty-Somethings deserve a few treats too!  But since we’re not kids, and know indulging in all that sweet stuff is bad for us, and the seams of our skinny jeans, those sweet treats can be tricky.

If you, like me, find yourself feeling guilty when you sneak a candy bar or cupcake, this post is for you!  Let’s say goodbye to the angel and devil food cakes on our shoulders and hello to these guilt-free Halloween treat recipes from SkinnyTaste.com!

The author of Skinny Taste, Gina, is just about my biggest hero.  She has found ways to make all my favorite decadent foods healthier and without sacrificing great flavor.  Check out her website when you get a chance.  You won’t regret it!

Here are 3 of her recipes I’m dying to try!

Pumpkin Sherbert

I drool over the pumpkin pie blizzards from Dairy Queen, but with a whopping 570 calories in a SMALL, I have a hard time allowing myself to order one.  I think this recipe may be my waistline’s saving grace.  There are only 153 calories in 1/2 cup of this decadent frozen treat. Sign me up!

Pumpkin Sherbert from Skinnytaste - Picture from Skinnytaste

Ingredients

  • 2 1/4 cups 1% milk
  • 1/2 cup + 2 tbsp sugar
  • 1 cup canned pumpkin
  • 2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of clove
  • pinch of salt

Directions

  1. Combine and heat sugar, pumpkin and milk, in a saucepan over medium heat. Bring to a boil while whisking, reduce heat to low, and simmer for thirty seconds.
  2. Remove from the heat, add the clove, nutmeg, cinnamon and vanilla, and stir together.
  3. Transfer the mixture into a bowl, and chill in the refrigerator until cold, about an hour.  When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.

Now, I’d venture a guess that many Twenty Somethings don’t own an ice cream maker. Heck, I don’t know anyone who does. So, here’s a trick to make ice cream in a bag.  I think it would work for this too.

This recipe yields 2 3/4 cup. You could eat the whole batch and still consume less calories than a LARGE blizzard. WOW!

Low-Fat Chocolate Mummy Cupcakes

Mummy Cupcakes from Skinnytaste

How stinkin cute are these?! And they are semi-homemade, meaning they use a boxed recipe, so they’re super easy!

Here’s what you’ll need:

  • 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
  • 1.4 oz sugar free, fat free, instant chocolate pudding
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 1/3 cups water

Directions: (Follow the link to check out Gina’s mouth-watering-good step-by-step photos.)

  1. Preheat oven to 350° and fill a cupcake tin with cupcake liners.
  2. In a large bowl, mix pumpkin puree and water. Add chocolate pudding mix and mix well
  3. Add chocolate cake mix and beat 2 minutes
  4. Fill cupcake liners 2/3 full and bake about 25 – 28 minutes, or until a
    toothpick inserted comes out clean. Cool in pan on wire rack for 15
    minutes.

Vanilla Frosting:

  • 2 cups confectioners’ sugar
  • 1/4 cup light butter (Land O Lakes)*
  • 1 tsp white vanilla extract**
  • 2 – 3 tbsp boiling water
  • 36 M&Ms for mummy eyes

* Gina notes that some “light” butters have an added yellow coloring that can change the icing’s color and recommends Land O Lakes Light. **Using dark vanilla extract will effect the color, so she suggests using clear extract to keep the icing really white.

Combine melted butter, vanilla, confectioner’s sugar and enough water to make a frosting consistency.  Start with 2 tbsp and add more as you mix.

Put frosting in a piping bag, cut off the tip and pipe onto cupcakes.  While frosting is still wet, set your M&M eyes in place.  Done!

There are only 164.7 calories in these babies! That’s over 125 calories LESS than the boxed cake directions, and I trust that Gina’s version is just as delicious – if not more!

Pumpkin Spice No-Bake Cheesecake

No-Bake Pumpkin Cheesecake from Skinnytaste - Image from Skinnytaste

Pumpkin cheesecake is my absolute favorite indulgence this time of year!  I’ve been fighting with my diet conscience to avoid the Olive Garden’s and Cheesecake Factory’s versions because they pack in 840 and 740 calories, respectively.  OUCH!  Gina’s recipe only has 239 calories per slice!

Ingredients:

  • 7 oz 1/3 less fat Philadelphia Cream Cheese
  • 1/2 cup canned pumpkin
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup brown sugar, unpacked
  • 8 oz Cool Whip Free, thawed
  • 9 inch reduced fat Graham Cracker Crust

Directions:

Using an electric mixer, combine pumpkin, cinnamon, vanilla, pumpkin spice, brown sugar and cool whip, using an electric mixer until fluffy. pumpkin pie spice, and brown  Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.

That’s just about as easy as driving to one of those restaurants, right?

As always, please let me know if you try any of these recipes, and if I do, I promise to let you know how they turn out!

Have a great day dolls!

XO Stephanie

My 2 Favorite Fall-tastic Recipes: Spiced Wine and Pumpkin Dump Cake!

Happy Monday Loves!

I hope you had a great weekend! Here in Western PA, October rolled in with all its Fall Weather Glory; chilly rain and cloudy skies. Fall is my favorite season, so this weather made for a cozy weekend I really enjoyed.  It also inspired me to finally try some Falltastic recipes I’d been eyeing up. I’m really excited to share not one, but TWO delicious and EASY recipes perfect for this time of year.  I hope they will become fast favorites in your kitchen – they are in mine!

SPICED WINE

While watching my brother’s hockey game Saturday afternoon, my Mom started talking about all the delicious spiced wines she had in Switzerland last December. Those hockey rinks are COLD, and she had a craving. I’ve never had spiced wine, but I figured if Mamasita liked it, then I probably would too! One of my best girlfriends was coming over that night to try out other new dishes, so I went home and Googled a recipe.  As always, the search results were aplenty. I chose one by my favorite Food Network chef, Sandra Lee, and it did not disappoint!

Here’s what you’ll need:

I’m no photographer.
  • 2 bottles red wine (I used Lambrusco because I like sweet
    reds)
  • 2 cinnamon sticks
  • 1 ½ tablespoons pumpkin pie spice
  • 2 tablespoons light brown sugar
  • ¼ cup raisins
  •  2 oranges sliced

Combine all ingredients over medium heat. Bring to a simmer, remove from heat and let steep for 5 minutes. Garnish with the wine soaked oranges slices if you like.  We just
ate them right out of the pot – raisins too!

The aroma of this cooking made my place smell like Heaven!

Is that easy or what?! And seriously, so delicious! The sweet wine mixed so well with the spices.  It tastes very similar to hot cider, but a little richer.  It was the perfect beverage for our Girls Night In as we filled my cozy little apartment with gossip and giggles!

PUMPKIN DUMP CAKE

My mom has been making this pumpkin dump cake for years.  I’m a big fan of anything pumpkin-flavored, but this just might be my favorite!  This recipe is just about as easy as the spiced wine, and goes great with it too!  The rich creamy pumpkin bottom and crispy pecan topping are a perfect pair, and topped with whipped cream it’s even better!

Here is what you’ll need:

  • 1 (29 oz) can pumpkin
  • 1 cup sugar
  • 1 (12 oz.) can evaporated milk
  • 3 eggs
  • 4 tsp. pumpkin pie spices
  • 1/2 tsp. salt
  • 1 box yellow cake mix
  • 3/4 cup butter, melted
  • 1 cup pecans, chopped

Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. Bake
at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end the end, as it can burn easily.

Again, I'm no photographer, but I wanted you to see the final product.

I wish you all could have smelled my apartment last night as this was baking. It was divine!  As soon as it was out of the oven, I cut myself a little piece, and slipped dreamily into pumpkin bliss!
If you have any questions, please leave a comment below, and if you try either recipe, please tell me how it turns out!
XO Stephanie

BLT Better with Basil?

Have you ever smelled fresh basil? Its scent is a wonderful and unique combination of earthy greens and minty sweet, and makes your house smell like summer all year long! It tastes even better than it smells, and adds a dash of unexpected goodness to anything you put it in.  I keep a basil plant in my apartment at all times, Well, to be totally honest, I should say kept…Basily met an early dumpster grave due to what I believe was overwatering. 😦 RIP Buddy/Sorry Bro.

Before I buried Basily, I happily clipped the leaves and used them in the only ways I knew how – on pizza, in pasta sauce, on noodles with garlic and butter, in homemade tomato bruschetta, and over baked chicken. Though I love all those things, I’d been looking for a new way to use the voluptuous green leaves.

I happened upon an enticing recipe earlier today from a fellow WordPress blogger.  Channeling Contessa took a standard BLT and basilizes it! (insert chorus of “Did You Ever Know That You’re My Hero” here).

Her recipe is very user-friendly and the finished product includes black forest ham, manchego cheese, toasted whole-wheat sour dough bread, mayo, mustard, ripe tomatoes, and our star ingredient.  I can’t wait to try it out!

To get the step-by-step instructions and try it out for yourself by clicking here. Don’t forget to tell me how it goes, and let Channeling Contessa know I sent you!