You’d be hard put to find anyone who doesn’t love a peanut butter and jelly sandwich.
Something about the combination of creamy peanuts (with a little crunch in my house), and a fruity jam or jelly brings back memories of childhood days and school lunches packed with a PB & J sandwich and piece of fruit. At least that’s how it was growing up in my family.
Back in the day, we ate our peanut butter and jelly sandwiches on soft, fluffy white bread. In fact, the bread was so soft that we could take a slice and squish it into a tiny ball. If you’re over 50, you might recall those Wonder Bread days.
In the spirit of Valentine’s Day, I’ve designated February sweet treat month here at Mother Rimmy’s.
Earlier in the week when we served up fruity muffins with a steaming cup of coffee for breakfast, I told you that I wasn’t much on sweets – salty foods were my indulgence of choice.
But there are a few sweet treats that stop me in my tracks, and a silky smooth pudding with a dollop of whipped cream is one of them.
Before we talk about today’s recipe, I have an announcement to make.
My news isn’t life changing. I didn’t win the lottery, so I can’t quit my job, and no one in my family is getting married or having babies – at least not yet.
So what’s the big announcement you ask?
Yesterday I pushed the send button to deliver my first newsletter. It was a challenge becoming familiar with the software and working out the kinks, but worth every hair-pulling minute when I clicked that button.
Sharing recipes on this blog has been a terrific tool to help me stick (most of the time) to my healthy eating plan, but I wanted more. I wanted to share everything I’ve learned about healthy cooking over the past 15+ years in a weekly newsletter.
My favorite section is “Leftover Makeovers.” I don’t know about you, but I always have containers of food from previous meals. Transforming leftovers into a healthy lunch, or simple dinner is a very valuable dieter’s tool.
This was such a fun project that I’m already plugging way on next Saturday’s edition. I hope you’ll subscribe and give me your feedback so I can produce news and information that’s useful for you. Just enter your email address under the subscription section on the right.
Enough about the newsletter, it’s time to talk about today’s recipe.
I find it interesting the foods that people won’t eat.
I don’t like mushrooms. I think fruit of most varieties is not in the least bit tasty, and I’m not a fan of Reese’s Peanut Butter Cups.
Sounds crazy, doesn’t it?
Foods that many people say they must-have (Reese’s being my husband’s go-to treat), I can completely do without.
Yesterday was my mom’s birthday.
She’s a terrific mom to be sure, and well deserving of a treat on her special day, so I decided to make her a dessert she’ll never forget.
Naturally, my contest entry has to be as healthy as possible, and O Olive Oil with their uniquely infused citrus oils make that task incredibly easy.
After all, olive oil is a healthful staple for any pantry!
It could be that my homemade cranberry sauce wasn’t edible, or I made far too much of it. Whatever the case might have been, I had enough left to freeze for another day.