THE SPECIAL WAY

This is more of an adult take on the traditional Peanut Butter and Jelly sandwich - apparently popping it into the microwave will "melt the ingredients into a texture so sexy you will barely recognize the innocent sandwich of your childhood". www.rd.com/slideshows/experts-create-their-perfect-pbj/‎
A little salty, a little sweet, I did share this with my kids, but changed the name from "The Sexy Way" to "The Special Way". After being at the AWBU Conference this past weekend arkansaswomenbloggers.com/awbu-2013/‎ and having the wonderful opportunity to hear Sophie Hudson aka BooMama, and author of "A Little Salty to Cut the Sweet" boomama.net/a-little-salty-to-cut-the-sweet‎, talk as the Keynote Speaker, where she changed the lyrics of a song from Sexy lady to Special lady, in deference to a group of her friends, I felt OK about changing the name of the dinner I was about to feed my kids. They were oblivious to it all, but I was still giggling remembering Sophies words

THE SPECIAL WAY

Spread butter on soft white bread and add a sprinkle of salt. Top with peanut butter and strawberry jam. Put the sandwich in the microwave for 8 seconds.
Enjoy! and please consider sharing with your friends!

Recipe adapted from The Readers Digest, September 2012
www.rd.com/slideshows/experts-create-their-perfect-pbj/‎

FLORENTINE POTATO GRATIN

Oh my goodness! This is one of my very favorite dishes! I love the rich, gooey, creaminess of the gratin combined with the earthiness of the spinach.

I wanted to make a special dinner to celebrate my Uncles birthday - and came up with a menu that reflected how fabulous we think he is - a beautiful beef tenderloin with a roquefort mushroom sauce and these incredible florentine potatoes, followed by a vanilla cake with strawberry cream cheese frosting.

While I cooked, the kids set the table, and recruited our honored guest to put a blanket on his back, call himself Sprinkles and gallop around the front yard as our family pony. An all around wonderful evening!

FLORENTINE POTATO GRATIN

4 to 5 potatoes
6 cups water
1 tablespoon salt
1 (12 ounce) package frozen chopped spinach, thawed
3/4 teaspoon white pepper
8 bacon slices, cooked and chopped
6 to 8 ounces of cream cheese, softened
3/4 cup sour cream
1 1/2 cups shredded sharp cheddar cheese

Bring potatoes, water and salt to a boil in a large saucepan over medium high heat, reduce heat and simmer 8 minutes or until potatoes are tender. Drain and set aside.
Drain spinach well, pressing between paper towels.
Spread half of potatoes in a lightly greased baking dish, sprinkle evenly with half of pepper. Spread spinach over potatoes, sprinkle with bacon. Top with remaining potatoes and remaining pepper.
Stir together cream cheese and sour cream. Dollop cream cheese mixture evenly over potatoes, sprinkle with shredded cheese.
Bake at 400F for 25 to 30 minutes or until golden and bubbly.
Enjoy!

Recipe adapted from Southern Living, October 2006
www.southernliving.com › Food › Recipes