If you’re from, or have visited, Binghamton, N.Y, then you immediately know what that “Speedies” are beloved and mouth watering. If not, try this recipe and you’ll be in the know. I make these a lot in the Summer time on the grill, but there was no snow on our deck this weekend and lamb was on sale so I went for it. The problem with making these is that a lot of the meat never makes it to the roll. Any morsel that looks temping, which is all, slowly gets picked away.

Spiedies were originally made with lamb, still my favorite, but you can use this marinade on chicken and pork, which is popular these days to keep costs down. They are great for camping too, you just toss some cubed, frozen meat into a Ziploc along with the marinade and by the time you get there you can throw them on a skewer and grill away! This recipe freezes well too.

Spiedies

Ingredients

• 3 lbs boneless lamb, cut into 2 inch cubes
• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• 3 Tbsp fresh lemon juice
• 2 tsp dried oregano
• 1 tsp dried basil
• 4 cloves garlic, minced
• 2 Tbsp fresh mint, chopped
• 1/2 tsp salt
• 1 1/2 tsp black pepper

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Place lamb into a large Ziploc bag. In a small bowl, combine all of the other ingredients. Add this marinade to the lamb and make sure the lamb is well coated. Marinate this for a minimum of 8 hours and up to 48 hours. I never go less than 24 hours though.

Skewer the lamb onto bamboo or metal skewers. Remember, if you are using wooden skewers soak them in water for at least 15 minutes prior. Cook the skewered lamb on the grill, turning once. For medium, you’ll want them cook for about 7 minutes on each side.

To serve, just take your skewer and place it inside of you roll. Use the roll as a mitt and squeeze the skewer as you slide it out. If you want more juice to your sandwich, just set some marinade aside before adding the raw meat and heat it up when you’re ready to eat. Drizzle it on top and you’ve got yourself a fine sandwich!

Ever crave those tasty, crunchy bread sticks they have at some Italian restaurants? Now you can whip up a batch at home in no time. Seriously, they are kind of addicting. We liked them, my daughter loved them, and even the dogs did a few extra tricks to get their paws on some!

Grissini Breadsticks

Ingredients

• 2 1/2 cups sifted bread flour
• 1 cup semolina flour
• 2 tsp (1/2 oz) dry yeast
• 2 tsp salt
• 1 1/2 Tbsp olive oil
• Dried Italian herb mixture, poppy or sesame seeds, or sea salt (optional)

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In an electric mixer fitted with a dough hook, combine the flours, yeast, and salt. Mixing at low speed, gradually add the oil and 1 1/4 cups water until the wet and dry ingredients are fully combined and form a soft dough. Knead for a few minutes, until smooth and pliable. Cover the dough with a dry towel and let it rest at room temperature for 20 minutes.

Preheat oven to 375 F

Divide the dough into ten evenly sized balls. On a floured work surface, roll each dough ball into a cylinder 36 inches in length. Cut each into three 12-inch sticks. Arrange 1 inch apart on an ungreased baking sheet. If desired, sprinkle lightly with dried Italian herb mixture, poppy or sesame seeds, or sea salt. Bake for 40 minutes, until golden brown and crisp. Cool slightly on he baking sheet and serve warm. Breadsticks are best eaten the day they are made, but can be stored in an airtight container for 3 days.

Makes 30 12 inch breadsticks

Source: The White Barn Inn Cookbook

I’ve been seeing recipes like this around Pinterest lately and I thought I could come up with something that required no recipe and didn’t contain carbs. It’s hard to guess from my recipes, but I do try to veer away from carbohydrates. In the morning, I try

to be good because during the day I know I’ll be tempted. These are so easy and so cute that you can make them every day of the week if you want. Which is great if you are making them for picky kids who will eat anything cute!

You can add cheese, herbs, hot sauce to these. You can scramble them up and create an omelet. You can even put a little piece of bread on the bottom and you’ll have your toast too. The possibilities are endless, but here is the foundation of how you get to that point.

Eggs Nestled in Bacon

Ingredients

• 1 egg
• 1 strip of bacon, use regular because thin cut will fall apart
• cooking spray

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Pre-heat oven to 350 F. Lightly spray your muffin pan with cooking spray. Cut your slice of bacon in half. Take the first half and lay the bacon across the middle. Take the second half and wrap it around the inside of the muffin tin. Cook for 6 minutes, until slightly crispy.

Crack your egg into the center of your bacon. If the bacon has slid, just gently tap it back into place. Cook your egg for about 12 minutes, egg yoke just past runny.   Gently use the edge of a knife and go around the edge of the muffin pan. The egg and bacon will neatly pop out. Season your egg as you normally would and enjoy!

Not every tasty dip has to be savory. If you want something fun and sweet to snack on, try this Chocolate Chip Cookie Dough Dip! It’s quick enough to bring as a last minute appetizer, it’s great for a girl’s night in, and it was tasty as I watched football tonight!

Chocolate Chip Cookie Dough Dip

Ingredients

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 8-ounce block of cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract – next time I’d add 1.5 tsp. 
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips, plus extra for sprinkling

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In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture, then the salt. Mix until combined. Stir in the mini chocolate chips.

Garnish with additional mini chocolate chips. Serve with animal crackers, Nilla wafers, or graham crackers. I found that this tasted better the colder it got.

Source: Sing For Your Supper, originally bookmarked a long time ago from Brown Eyed Baker