Strawberry Rhubarb Crisp

I recently bought 25 pounds of rhubarb from my fruit supplier from Hood River.  So far I have made four Rhubarb Custard Pies, a Rhubarb Crisp, and two of this delicious Strawberry Rhubarb Crisp.  The recipe for it happened to be in my Pinterest feed, without me even looking for it.  Perfect timing!   I have to say that this may be my most favorite fruit crisp ever, which is saying a lot because my mom's apple crisp is a piece of heaven on earth.

The original post is HERE.  She made it with strawberries only, which is kinds of sad to me, and I doubled it, of course.  

Adapted from “Williams-Sonoma Essentials of Baking”

Filling:
3 cups rhubarb, cut into 1/2-inch pieces 
4 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise
3/4 cup (4 ounces/125 grams) sugar

Topping:
•2 cups (5 ounces/155 grams) all-purpose flour
•1 cup (1.5 ounces/45 grams) old-fashioned rolled oats
•2/3 cup (3 ounces/90 grams) sugar
•2/3 cup (2.5 ounces/75 grams) firmly packed golden brown sugar
•1 teaspoon ground cinnamon
•1/2 teaspoon salt
•1 cup (2 stick) unsalted butter, melted


Directions:
1.Position a rack in the middle of the oven, and preheat to 350 degrees F. Have ready a 5 quart ceramic or glass baking dish or baking dish.  I used a 9x13 casserole dish.


2. For the Filling: In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.


3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.


4. Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.


Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.

Southwestern Chopped Chicken Salad

photo credit - www.greensnchocolate.com

I love getting as many meals as I can out of a Rotisserie Chicken.  As part of my most recent meal planning adventures I have been buying 1-2 Rotisserie Chicken's a month.  To see all the fun stuff I have been doing go HERE.  

This Salad is a different and fun meal to throw in the mix.  We all love it!  I will always be grateful for the day when I found this recipe on Pinterest.  Her picture turned out way better than mine, so until I get a better one I am using it.  HERE is the link to the original post.

southwestern chopped chicken salad

Prep Time: 15 minutes          Total Time: 15 minutes                                                               4 dinner-sized salads

Ingredients

for the salad:
• 2 cups shredded chicken
• 1 green bell pepper, diced
• 1 can black beans, rinsed
• 1 can sweet yellow corn (or 1 cup frozen corn, thawed)
• 2 roma tomatoes, diced
• 4 green onions, sliced
• 1 head ice berg lettuce, washed and chopped
• 1/4 cup cilantro, chopped
• 2 ripe avocados, diced
• 1 cup crushed tortilla chips


for the dressing:
• 1/2 cup mayonnaise
• 2/3 cup Greek yogurt
• 1 tbsp ranch seasoning
• 1 tbsp taco seasoning

Directions

1. In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
2. In a small bowl stir all dressing ingredients together.
3. Pour dressing over salad, starting with about half of the dressing.
4. Toss to combine, then gradually add more dressing until it is dressed to your liking.
5. Top with tortilla chips. Enjoy!

Chicken Mole' Pizza

I am posting this recipe tonight for my baby sister, who is pregnant, and has certain cravings.

 

 I love this yummy, fast, easy dinner. My family is always excited when I make this fun and different pizza for dinner.  The sauce is a Mole' sauce, which is a spicy chocolate and peanut sauce used in Mexican and Spanish cooking.  Don't be intimidated though, because this is a very simple recipe for a "mock" mole' sauce.

This recipe comes from Pampered Chef 2005.  I often use a prepared (Boboli) pizza crust, but you can make your own as well.

Preheat Oven 425 degrees.

Mole' Sauce - 

1/4 cup barbecue sauce

2 Tablespoons semi-sweet chocolate chips

2 teaspoons creamy peanut butter

3/4 teaspoons chili powder (I suggest starting with 1/4 teaspoon, then adding for more heat after tasting.  Especially if you're feeding kids.)

1 teaspoon lime juice

1 small garlic clove, minced (1 teaspoon bottled)

Combine and melt in microwave safe bowl, in microwave for 30-60 seconds.  Stir well, make sure all the chocolate chips are melted in.  Spread sauce over crust.

Pizza - 

Prepared and pre-baked pizza crust

Toss together - 

2 cups shredded, cooked, chicken breast (I open up 1 large can of chicken from Costco.)

1 bell pepper diced, about 1 cup

1/4 cup onion

1/4 cup sliced black olives

Spread the chicken/veggie mix over the sauce on crust.

Top with sliced tomatoes and shredded Mexican cheese blend (colby and monterey jack).

Bake 16-18 minutes at 425 degrees.

Garnish with chopped cilantro.

Spicy Honey Chicken Salad

 It is salad season!  Salad for Dinner in August is a great idea!  The only problem is my family can get kind of tired of me rotating through the same salad and grilling recipes over and over, especially by the time August rolls around.  Way back in April I went to dinner at a friends house for a Gourmet Club event.  The link describing the event is HERE.  The night was wonderful!  The link has all the recipes they used that night.  One of my favorite parts was the entree, which was this salad!  Delicious.  

The original recipe is from our Our Best Bites - You can find it HERE.

Last week I was making a grocery list, and feeling so BLAH about making the same old Summer time dinners, then I remembered eating this.  I am happy to say that my family loved it too!

There are so many steps to this that I recommend either making part of it earlier in the day, like the dressing.  What I did was I got help.  My husband and daughter and I all did pieces of this together.

Ingredients:

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!!)
          everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
          ya right now it’s better with thighs.

 

2 t vegetable oil

 

Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

 

Glaze
1/2 C Honey
1T Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

 

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

 

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

 

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

 

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

 

Remember how I had you reserve that extra couple tablespoons of glaze? Yeah, drizzle that on top now. Your taste buds will thank you.

Salad: 

1-2 heads Romaine or Red Leaf Lettuce 
2-3 ripe but firm avocados
2 ripe but firm mangoes, chilled 
optional: thinly sliced red onion    

This serves 4 large salads or 6 smaller sized ones.

While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you’re at a fancy restaurant!

Honey-Citrus Vinagrette -

1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil 

Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.

 

Strawberry Cheese Cupcakes

The most delicious cupcakes ever made!  I got the recipe from a Betty Crocker grocery stand cookbook.  I made them several years ago for my sisters August Birthday.  I recently made them again for Maxwell's Birthday.  They are pretty to look at and yummy for kids and adults.  I highly recommend this crowd pleaser.

1 package (Betty Crocker Super Moist) yellow cake mix

8 oz. Sour Cream

1/2 cup vegetable oil   ***I have used 1/2 cup applesauce as a substitute.

1/2 water

2 eggs

3 Tblsp. Strawberry Jam

3 oz. Cream Cheese, cut into 24 pieces

Sliced Fresh Strawberries, if desired

1. Preheat oven to 350 degrees.  Line 24 muffin cups with paper baking cups.  

2. Mix cake mix, sour cream, oil, water and eggs in a large bowl.  Divide batter evenly between the 24 muffin cups.

3. Place strawberry jam in small bowl, stir until smooth.  Place 1 piece of cream cheese on top of batter in each cupcake; press in slightly.  Place 1/4 tsp. of jam over cream cheese on each cupcake.

4. Bake 18-24 minutes or until tops are golden brown and spring back when touched.  Some preserves may show in tops of cupcakes.  Cool 10 minutes.  Remove from pan to wire rack.  Cool completely, about 30 minutes.  Frost with frosting.  Just before serving, garnish with with sliced strawberries.  Store covered in refrigerator.











***The original recipe suggests using a store bought, ready to spread, cream cheese frosting.  I prefer to make my own.  Also, for this recipe I prefer something lighter than straight cream cheese frosting.  I use  Whipped Cream Frosting.

 

It is always fun to watch the surprise on peoples faces when they bite into this yummy cupcake!

Perfect Birthday Party Treat for August!

Sweet Hot Cucumber Salad

 I love to make this and eat this year round.  It is especially good with fresh cucumbers from the garden.  It is a great side to any meal.  I've even served it for Thanksgiving.

1 cup vinegar                     1/4 tsp. cayenne pepper

3/4 cup water                     dash of Parsley

3/4 cup sugar                      1/8 tsp. black pepper

1 tsp. salt                            Dash of Basil

3-4 sliced cucumbers

Very refreshing side dish!

Heat to boiling all ingredients except cucumbers.  Pour hot liquid over sliced cucumbers.  Put in refrigerator to cool for several hours.  Serve chilled. 



Won Ton Salad

I love this yummy salad!  It is so different and tasteful.  The dressing isn't super healthy, but has a really good sweet hot flavor.

Salad - 1-2 heads of Romaine lettuce

1 bunch green onions, sliced

3 chicken breasts, marinated, grilled or broiled, then sliced

Won Ton wraps cut and deep fried

Dressing -
1/4 cup Sugar

1/4 cup oil       
1/4 cup white vinegar

1 tsp. Accent (can be left out)

1/2 tsp. salt       
1 tsp. pepper

1 Tbsp. sesame seeds

Pork Satay with Peanut Dipping sauce

I love this meal!  It is really delicious!  It is from the Weight Watchers 2007 annual recipes for success.  The recipe says to cook the pork strips on wooden skewers.  I find it much easier to just lay the pieces on the broiler pan without the skewers, although the kids find the skewers way fun.  The peanut sauce with this recipe is very yummy.  I always have served this with Basmati Curried Rice.

1- 1 lb. pork tenderloin, trimmed       1/4 cup soy sauce

2 Tbsp. brown sugar                         1 Tbsp. creamy peanut butter

1 Tbsp. fresh lime juice                      2 tsp. minced garlic

18 (6-inch) wooden skewers, soaked for 30 minutes.

Cooking spray

Peanut dipping sauce *

Cut pork into strips and pieces.  Place pork in Ziploc bag.

Combine soy sauce and next 4 ingredients in a small bowl.  Whisk till blended.  Pour over tenderloin strips in bag.  ***Freezer meal - Lay flat in bag with marinade and freeze. 

Marinate at least 1 hour, turning bag occasionally.

Preheat broiler.  Spray broiler pan with cooking spray.  Either lay pieces of pork on broiler, or thread them on to the skewers.  Broil 3 minutes on each side.  Serve with Peanut Dipping Sauce.

*Peanut Dipping Sauce

Combine all ingredients in a small saucepan; stir with a whisk until well blended.  Bring to a simmer over medium heat and cook 5 minutes or until slightly thick.  Cool slightly before serving with pork.

***Freezer Meal - I combine all the ingredients and cook for just a minute or two, then cool completely before freezing flat in a small Ziploc bag attached to the big bag of marinating pork.

2/3 cup chicken broth         1/2 cup creamy peanut butter

2 tsp. minced, fresh ginger   4 tsp. fresh lime juice

2 tsp. soy sauce                  2 tsp. minced garlic

 

Baked Beans

This is a super special family recipe!  My grandma makes these beans, and my mother, and aunts and cousins.  It is SO good!  Any Summer cookout is not complete without them, especially on the Fourth of July!

1 lb. hamburger, browned, crumbled, rinsed and drained

1 lb. bacon, cooked and crumbled

1 large onion, chopped

2 big cans or 4 small cans of Pork and Beans (60 oz.) Rinse and take out the cubes of fat.

1 large can of chopped tomatoes, un-drained (I sometimes use a can of whole tomatoes and cut them up)

1 cup brown sugar

Mix all ingredient in to a 9x13 pan and bake for 60-90 minutes, stirring a couple times.

350 degrees

Sesame-Chili Chicken with Gingered Watermelon Salsa

This is one of our favorite Summer recipes!  I make it all the time, all Summer long!  For convenience sake I have figured out how to prep it as a freezer meal as well.  The original recipe is found in Cooking Light Magazine June 2006. 

This is also very good with fish instead of chicken.  One year my brother in-law caught some rock fish and brought it to dinner.  We added it to the marinade and it was delicious, as well as the chicken.

***I usually double this recipe, and serve it with Curried Basmati Rice.

Chicken -

2 Tbsp. low-sodium soy sauce (I just use regular soy sauce)

1-2 Tbsp. chili sauce with garlic

1 Tbsp. dark sesame oil

4 (6 oz.) boneless, skinless chicken breast halves

Salsa -

2 cups diced, seeded watermelon

1/4 cup diced yellow bell pepper (I've used other colors as well)

2 Tbsp. thinly sliced green onions

1 Tbsp. finely chopped fresh cilantro

2 tsp. mirin - sweet rice wine (since I never have or have used sweet rice wine, I just use rice vinegar as a substitute and that works great)

1 tsp. lime juice, fresh (I usually use bottled)

1 tsp. peeled, grated fresh ginger

1/8 tsp. salt

1 jalapeno pepper, seeded and minced

1. Mix marinade ingredients and pour over chicken in bowl or Ziploc bag.  Let marinate for at least 1 hour, turning chicken occasionally.

2. Prepare Grill. 

3. Prepare Salsa by mixing all the salsa ingredients, cover and chill till service.

4. Grill chicken for about 6 minutes on each side or until done. 

Garnish with more cilantro and lime wedges if desired.

*Yield 4 servings, Serving size: 1 chicken breast half and 1/2 cup salsa.  Calories 247  Fat 4.6g  Protein 40.2g  Carb 8.7g   Fiber 0.7g

***Freezer Meal directions - Prep chicken and marinade in Ziploc bag and freeze flat.  Prep all of salsa without the watermelon.  Toss the salsa into boiling water for 2 minutes to blanch, grab out with mesh strainer and let cool.  Freeze in a small Ziploc bag laying flat.  When ready to prep thaw chicken - it will marinate as it thaws.  Thaw salsa and add watermelon, toss till mixed well. 

Cherry Cheese Pie

Cherry Cheese Tartlets - Garrett & Bailey's wedding luncheon

This pie is perfect in the summer time because it requires little to no baking.  It is also delicious and impressive and easy!  It is good in a graham cracker crust or a single pastry crust.  My mom got this recipe from Goldie Burton in Monmouth, Oregon.

For my sister Bailey's wedding luncheon I was asked to do some dessert's.  This is one of them.  I just made put the filling in baked phyllo tart shells, then topped with one cherry each.  I always buy canned Cherry pie filling, but you can make you own.

1 pint whipping cream, whipped

Mix –

                1 cup powdered sugar

                8 oz. cream cheese

Fold in whipped cream

Pour into crust and top with cherry pie filling.  Refrigerate before serving.

Black Bean Tostada's

I got this out of a grocery stand cookbook done by Betty Crocker.  I love this meal so much.  It is healthy and easy and makes a good left over for lunch the next day. It also makes a great freezer meal!

1 Package flat, hard Tostada shells.

Cook & Drain –

                1 lb. Ground beef or ground turkey

                ½ cup onion, chopped

Stir in 1 can (10 oz.) chopped tomatoes and green chili’s, undrained. I sometimes blend up the tomatoes in a magic bullet so my kids do not know they are there.  I will also add other pureed veggies like Carrots.

Heat to boiling, then reduce heat.

Simmer uncovered about 10 minutes or until liquid is evaporated. 

Stir in 1 can (15 oz.) black beans, rinsed and drained

***For freezer meal let cool and freeze in Ziploc bag and freeze flat.  When ready to prepare, thaw, warm up and serve on shell with toppings.***

Heat through.  

Top tostada shells with bean mixture, lettuce tomato, cheese and sour cream. 

Dirt Cake

For Easter this has become a tradition for us.  The kids love it!  It is yummy and very fun.

Cream – ½ cube margarine               1 cup powdered sugar

                8 oz. cream cheese             

In another bowl mix - 2 small boxes vanilla instant pudding

     - 3 ½ cups milk

                                     - 12 oz cool whip

Combine the two mixtures.

Chop and crush 2 lbs. of Oreos into crumbs.  Layer cookies and filling into a clean flower pot, beginning and ending with crumbs.  Lay Gummy Worms into the different layers and put a few on top. Plant some silk/fake flowers into the cake on top.

Veggie Pizza

This is great for Summer.  I usually save it for potlucks, barbecues and partied.

2 packages of crescent roll tubes

Spread on a jelly roll sized baking pan.  Bake at 300 degrees for 10 minutes.

Let cool.

Mix - 16 oz. Cream Cheese (can use fat free)

          1 packet Ranch dressing mix

          1/2 cup Mayonnaise (I substitute fat free plain Greek yogurt when I have it on hand.)

Spread this over the crust, carefully.

Top with chopped veggies.  I like Cauliflower, Broccoli and Carrots.

Angel Food Cake

I got this recipe, when I was first married, from Martha Stewart.  I love making this one.  It is so good!  The taste and texture way surpasses any mix or store bought Angel food cake.  My favorite way to serve it is with sliced strawberries and cool whip.  I’ve also sliced it in half and spread lemon cream on for a center layer.  Serve with whipped cream. 

Preheat oven to 350 degrees.

Sift 1 cup of flour 2 times

Sift 1 1/2 cups sugar 1 time

1 3/4 cups large egg whites (about 13 large eggs), room temperature.

1 Tablespoon warm water

1/2 teaspoon salt  

Add in 1 teaspoon cream of tartar

½ teaspoon vanilla extract

 ½ teaspoon almond extract

Sift together flour and 3/4 cup sugar.

Preferably in an electric mixer, with the whisk attachment, beat egg whites and warm water on low speed until foamy.

Add salt, cream of tartar, vanilla and almond extract.  Beat until soft peaks form.

While beating gradually add the remaining 3/4 cup sugar.  Beat on high speed until small peaks are stiff and glossy but not dry, about 2-3 minutes, do not overmix. 

Take bowl off mixer and and gently fold in the sifted flour/sugar mixture in six parts, using a rubber spatula. 

 

Pour into un-greased angel food cake pan.  Cut through batter with butter knife to get rid of air bubbles. 

Bake 35-40 minutes.  When done it should spring back to the touch.

Cool inverted, 1 hour before removing.

Cake can be kept up to 4 days in air tight container.

Rainbow Jello

A friend of mine (Jill Sorenson Humphries) got this recipe in a class at BYU.  It is very time consuming, but very fun for the kids.  It is easily made a day or two ahead of when you need it.  This is definitely a recipe that you should read completely through before trying.

4 small boxes Jell-O              1 can sweetened condensed milk

6 packets Knox gelatin        5 bowl & 9x13 pan

Place pan in freezer (works best when pan is chilled) and clean enough space in fridge for Jell-O to sit flat.  Open Jell-O and place in separate bowls and sweetened condensed milk in bowl.  Add 1 packet Knox to each Jell-O and 2 to sweetened condensed milk.  Mix thoroughly.  Add 1 cup boiling water to each Jell-O and 2 cups to sweetened condensed milk.  Stir well.  When gelatin has completely dissolved add 1 cup cold water to Jell-O, none to sweetened condensed milk.  Pour 1^st color Jell-O into pan and keep in fridge until non-sticky to touch…about 20 minutes (Measure sweetened condensed milk into 3 equal parts).  Alternate Jell-O layers with sweetened condensed milk.  Continuing the same procedure.  Keep in fridge for 4 hours after last layer or over night before cutting. 

·         may use 5 boxes of Jell-O depending on size of pan used.

·         After the Knox is put into the Jell-O it sets very soon, so be sure to stay on top of the task at hand, or wait to put into gelatin, like about 20 minutes before you pour that layer.

·         Jell-O colors to use

Rainbow – red, orange, yellow, green, blue

Halloween – orange, grape, orange, grape

Christmas – red, green, red, green

4^th of July – red, blue, red, blue

Easter – lemon-lime, peach, pineapple, watermelon

Valentine – black cherry, strawberry, raspberry, cherry

St. Patrick’s – lime, lemon-lime, lime, lemon-lime

Thanksgiving – red, orange, yellow, rootbeer (flat, 1 cup)

**I set all layers in the freezer till final layer is done, then put it in the fridge.  I do not mix the Knox with the Condensed milk till right when needed for the first layer.  Otherwise it turns to gel too quickly.

Chinese Chicken Salad

 

This can also be served as a side dish too with out the chicken.  It’s delicious!

1 pkg. Chicken Top Ramen (broken up)

½ head of cabbage (3-4 cups)

2 cups marinated (teriyaki) chicken Broiled  or grilled, and cut in strips (I use 3 Chicken breast halves)

2 Tablespoons sesame seeds, optional

2 green onions chopped, optional

2 Tablespoons sliced Almonds, optional

3 T shelled sunflower seeds, optional

Dressing –

                1/3 cup olive oil                    3Tablespoons vinegar

                ½ teaspoon pepper               1 teaspoon salt

                Ramen flavor pack

Pour over other ingredients in salad bowl.  Does not keep well!  Crunchy Ramen noodles get mushy.

Eat right away. 
***To keep Gluten Free, serve broken up Ramen noodles in separate bowl for individuals to add into their own dishes.  This is also good to do if you want to keep some as leftovers.

Fish Tacos

My husband and kids love seafood!  I am not crazy about it, but can handle it on certain days, in certain forms.  Every time we order Mexican someone orders a fish taco.  A few months ago I decided to try some on my own.  I've made this a few times now and have adjusted it perfectly.  I have come to LOVE this meal!

Fish Filling

1 pound white fish filet's (I have used Tilapia and Halibut - depending on what is on sale.)

      -Cut the filet's into 1 - 1 1/2 inch sections. 

1 teaspoon of olive oil

1/2 teaspoon Cajun/creole seasoning

1/4 teaspoon cumin

1 Tablespoon of Lime juice (fresh or bottled)

Topping

2 cups shredded cabbage (I buy the cabbage coleslaw bags with carrots etc, but with no dressing)

1/4 cup Salsa

2 Tablespoons of Fat Free Sour Cream

Shredded Mexican Cheese

Corn Tortillas

Extra Salsa and Sour Cream, if desired

*Mix together Cabbage, Salsa and Sour Cream.  Set aside.

*Warm Corn Tortilla's.  I do this in my oven on a Silpat.  I lay about 8 tortillas on, lightly spray with olive oil cooking spray on both sides.  Warm at 400 degrees F. for 4 minutes.

*Heat a large frying pan, add oil.  Place in fish.  Cook on Medium on both sides about 5 minutes.  Fish may start to fall apart.  I try to keep it as much together as I can. 

*As fish is cooking sprinkle over with seasonings and Lime Juice. 

To build a taco, put fish filling down the middle, sprinkle on cheese if desired.  Add on a couple Tablespoons of Cabbage topping.