Today's Menu ...

No man in the world has more courage than the man who can stop after eating one peanut.  ~Channing Pollock ;)

BREAKFAST :
Peanut Butter Crunch French Toast

Serves 1French Bread sliced 1/2-inch thick
1 to 2 tablespoons peanut butter
1 egg, beaten
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
1 cup cornflakes, crushed
1 tablespoon butter
real maple syrup
fresh fruit

Spread peanutbutter on one side of bread.

Combine in a pie plate egg, heavy cream and vanilla extract. Put cornflakes in another pie plate. Dip both sides of French bread in egg mixture then coat the peanutbutter side with cornflakes pressing to adhere.

Melt 1 tablespoon butter in a skillet over medium heat, saute French bread on both sides until toasted. Serve buttered with real maple syrup and fresh fruit.

SALAD
Watermelon Salad with Mint and Lime

1. cups seedless watermelon chunks (1 inch), from a 6-pound melon
2. 1/4 cup fresh lime juice
3. Pinch of cayenne pepper
4. 1/2 cup mint leaves, torn
5. Salt

In a large bowl, toss the watermelon with the lime juice and cayenne. Fold in the mint leaves, season with salt and serve.
Make Ahead The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.

APPETIZER:
Yummy Cheese Ball

Ingredients

• 1 pound bacon
• 2 (8 ounce) packages cream cheese, softened
• 3 tablespoons mayonnaise
• 1 green onion, chopped
• 1 cup chopped pecans

Directions

1. In a large skillet fry the bacon. Remove the bacon from the skillet and drain on paper towels. Chop or break the cooled bacon into small pieces.
2. In a medium-size mixing bowl, combine cream cheese, bacon, mayonnaise, and green onions. When mixed well, form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight.
3. Before serving, roll the cheese balls in the chopped pecans.

LUNCH:

ANGEL CHICKEN PASTA

Ingredients

• 6 skinless, boneless chicken breast halves
• 1/4 cup butter
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1/2 cup white wine
• 1 (10.75 ounce) can condensed golden mushroom soup
• 4 ounces cream cheese with chives
• 1 pound angel hair pasta

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

DESSERT
Blueberry Pound Cake Crisp

Filling

1. 6 pints blueberries (3 pounds)
2. 2 tablespoons fresh lemon juice
3. 3/4 cup sugar
4. 2 tablespoons cornstarch

Topping

1. 1 plain pound cake (about 12 ounces), cut into 1-inch cubes
2. 6 tablespoons unsalted butter, melted
3. 1/4 cup sugar
4. 1 teaspoon finely grated lemon zest

1. MAKE THE FILLING: In a bowl, toss the blueberries with the lemon juice, sugar and cornstarch and let stand for 10 minutes.
2. MEANWHILE, MAKE THE TOPPING: Preheat the oven to 375°. Spread the pound cake cubes on a baking sheet and toast in the oven for 10 minutes. Let cool, then toss the cubes with the butter, sugar and lemon zest.
3. Spread the filling in a 9-by-13-inch baking dish. Arrange the pound cake cubes on top. Cover the dish lightly with foil and bake in the center of the oven for 30 minutes, until the fruit is beginning to bubble. Remove the foil and bake for 20 minutes longer, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.

DINNER
Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto

1. 1 packed cup basil leaves
2. 1 large garlic clove, coarsely chopped
3. 1/2 teaspoon hot smoked paprika
4. 3 tablespoons extra-virgin olive oil, plus more for brushing
5. Salt
6. One 8-ounce zucchini, cut into 4 lengthwise slices
7. 4 English muffins, preferably Bays, split
8. 4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices

1. In a mini food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt.
2. Light a grill. Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise.
3. Grill the English muffins, cut side down, over low heat, until just soft, about 30 seconds. Turn and grill until the muffins start to brown, about 1 minute. Spread the cut sides of the muffins with the pesto. Layer 1 slice of cheese, 2 zucchini pieces and 1 more slice of cheese on the bottom halves of each muffin. Close the sandwiches and brush the tops and bottoms with olive oil. Grill the sandwiches over low heat, turning, until they're crisp on the outside and the cheese is melted, about 4 minutes total. Cut the sandwiches in half and serve right away.