B.O.T. Open-Faced Sandwich

B.L.T.'s are quite loved in this house.  But lettuce wilts so quickly that it's sometimes hard to keep in the fridge.   Problem solved with the "B.O.T."  That's:  B (bacon), O (onion), T (tomato), and cheese & mayo, too.  :)  You could also make this a "closed" sandwich if you prefer, but I personally love being able to see the bacon resting atop a mound of cheese!  It's not the most elegant image, but it is still a very yummy one!

Ingredients:

• 1 English muffin
• 2 tablespoons mayonnaise
• 2 slices American cheese
• 2 thin slices tomato
• 2 very thin slices onion
• 2 tablespoons pre-cooked, crumbled bacon

Pan Insert to Use:  Base Unit

Servings:  1-2

Directions:
1.  Spray grill with non-stick spray and preheat.
2.  Split English muffin, and spread 1 tablespoon of mayonnaise on each half:

3.  Layer each English muffin with a slice of tomato, a slice of onion, and a slice of cheese:

4.  Place 1 English muffin half into the grill, close lid, and cook for about 3 minutes (or until cheese is melted).
5.  Remove from grill and sprinkle with 1 tablespoon of the bacon:

6.  Repeat with the remaining English muffin half.  Let cool enough to eat.

Easy Corn Bread Wedges

There's not really much to say about this corn bread - other than the fact that it is very easy and very tasty.  You might notice that the serving quantity reads "12 wedges," but in the final picture, there are only 11 wedges.  I may have eaten one while I was waiting for the last batch to bake.  :D  Hey, a girl can only hold out for so long when face-to-face with warm, buttery corn bread.  *Wink*

Ingredients:

• 1 box Jiffy corn muffin mix (8.5 oz size)
• 1 egg
• 1/3 cup milk
• 1/2 cup sweet corn, drained (from a small can)

Pan Insert to Use:  Quarter Pan (or Divider Pan*)

Servings:  About 12 wedges

Directions:
1.  Spray pan insert generously with non-stick spray and preheat grill.
2.  Combine all ingredients and mix thoroughly:

3.  Pour batter into wells, close lid, and cook for 5-8 minutes:

4.  Test doneness with a toothpick, and carefully remove wedges from pan.

5.  Repeat with remaining batter, spraying wells generously with cooking spray between each cooking.

*If you do not have a Quarter Pan and you decide to use the Divider Pan instead, please keep in mind that the serving quantity and the cooking times will need to be adjusted accordingly.

Sugarplum Cake with Glaze

This is another one of those recipes that uses baby food (see the Carrot Cake for an earlier example).  I love these recipes because I don't need to have fresh produce on hand to make something tasty; baby food is completely shelf stable.  It also takes up very little shelf space.

Ingredients:

• 1/3 cup powdered sugar
• 1 container of puréed prunes, baby food (2.5 oz size)
• 1 & 1/2 tablespoons water
• 1 tablespoon salted butter, melted
• 1/4 cup flour
• 4 tablespoons sugar
• 1 tablespoon nonfat dry milk
• 1 teaspoon dried egg white powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon cinnamon
• 1/16 teaspoon nutmeg

Pan Insert to Use:  Divider Pan

Servings:  1-2

Directions:
1.  Spray pan insert with nonstick cooking spray and preheat grill.
2.  Measure out 2 teaspoons of the puréed prunes into a zippered sandwich bag, add the 1/3 cup powdered sugar; knead in bag until smooth:

3.  Combine the remaining prunes, water, and melted butter in a small bowl.
4.  Combine the dry ingredients (flour, sugar, dry milk, egg white powder, baking powder, cinnamon, and nutmeg) in a medium bowl and add the prune/water/butter mixture; mix well:

5.  Pour batter into one divider well and close lid; cook for 8-10 minutes.  Test doneness with a toothpick inserted into center.
6.  Remove cake from pan insert and let cool for 2-3 minutes.
7.  Cut a corner from the zippered sandwich bag and drizzle glaze over top of cake:

8.  Let stand until cool enough to eat.