Here is a confession.

Long ago, I used to laugh, laugh and laugh at people who said they put cut up pieces of hot dogs into macaroni in cheese.

These were the type of Jurassic-era trolls who used to hold me down on the playground and fart into my open mouth. But that’s another yarn for another day.

Anyhow, I’ve since learned the joys of using hot dogs in idiotic recipes like this one. I think I’ve actually covered this once before, but with the Eeekconomy still in the dumps, I guess some people would appreciate more recipes under $3.

This is the Hot Dog Egg Sandwich and for Cheap Eats, it rules. The great thing about hot dogs is that they’re so versatile. I know a lot of people who never eat them except for Labor Day BBQs, if at all. I’m thinking, hey if it’s a special BBQ, and there’s other great food, then why would you eat a hot dog?

I know that hot dogs aren’t the greatest thing for you since sliced California rolls. However, I think the key is moderation. If I was young, wild, and full of bullcrap, I guess I would have tattooed the word “Moderation” on my chest.

Then again, I don’t like needles. But I do like hot dogs.

In an egg sandwich like this, I find a little goes a long way. If you slice up the hot dog thinly, you can pretty much make an egg sandwich with only half a hot dog. Saving food like this is usually a good thing, but it can be a bad thing because it means you’ll use up that 10 pack of hot dogs twice as slowly. I don’t know about you, but I’m not going to eat 20 hot dog egg sandwiches in a row. But maybe it might be good if you have a big family.

Hot Dog Egg Sandwich

2 slices bread — $0.10
1 hot dog — $0.15
1 slice American cheese — $0.20
1 egg — $0.15
pepper — negligible

Total: $0.60

Get a small non-stick pan heat it up. I like to use wooden chopsticks, but feel free to wield a wooden spoon. Crack the egg, and beat it lightly into submission. Dump some pepper in if you want. Use two eggs if your cholesterol count is fine and dandy. Use three or four if you want it NOT to be fine and dandy. Slice up the hot dog thinly. I often only use a half a hot dog, because those mofos are a little salty and full of fun preservatives.

Toast up the bread slices in the toaster. Fry the hot dog slices, turning once or twice. I don’t like ‘em too burnt, but you can do whatever. Now push the hot dog slices into the corner and dump the egg on top. I like to tilt the pan so the egg stays in the corner. I also use chopsticks to make sure all the runny egg contacts with the pan. You only need to cook it for a few minutes or so. If you’re a fancy chef who’s good at flipping stuff, flip the egg over. If you’re not, just cook it longer.

Stick a slice of cheese on top. You can cover it, but I usually just let it go a few seconds more and then remove it to the toast. When you cover up the egg w/ the other slice of bread, it usually melts enough.

Sit back, turn on your favorite morning TV show, and eat your hot dog egg sandwich.

You’re basically making fast fritatta containing no vegetables and only hot dogs. If this bothers you, and it should, then by all means throw in some leftover bell pepper, broccoli, onion, olives artichoke, nuts, bolts, kewpie dolls, pictures of Dorian Gray, etc. You’ll want to cook the veggies before the hotdogs if raw. Oh, sometimes I stick a slice of lettuce in it for appearances sake.

I had a moral to this recipe/story. But unfortunately, it has been obliterated by years and years of Jurassic-era trolls holding me down on the playground and farting into my open mouth. All that meethane has gone to mee head.

One, two, three, four, five, hot dog egg sandwich yum.

I like flavored coffee.

I guess that counts as a sheepish confession. Though, I prefer to call it an antelopish or gazellish confession. You know how it goes: Wild animals and coffee.

I decided to say that up front so that all the hard-core coffee drinkers could immediately hit the back button and go back to drinking whatever passes for the Real Coffee Deal nowadays.

I also can’t drink coffee straight black. I need milk or cream or 1/2 and 1/2 in it. Or at least some whiskey, especially early in the morning. I suspect this is somewhat less of a heinous offense in the eyes of coffee drinkers (and alcoholics) around the world. But I’m throwing that out there too, just in case.

I also sometimes nuke day old coffee in the microwave, drink fricking Folger’s instant coffee on occasion, and I have been known to tentatively eat some of the grounds in the mistaken belief that it will make me grow a few inches.

I meant in height, you maniacs.

For the three people still with me after those confessions, congratulations!

OK. So I like the flavored coffee and coffee drinks, but I really hate to drop an Abe Lincoln every day at Stirbuks. So, we’ve been buying the standard Torani Syrup to flavor up our morning drinks. The only thing is that they’re sort of expensive, especially considering they’re mostly sugar water. We usually get the 750ml large sizes, and those usually run between $7 and $10 at specialty stores. On Amazon, I discovered you can pick up a three pack of syrup for $16.30 which comes out to about $5.40 a bottle.

Not too bad, but I was thinking - how hard could it be to just make your own coffee syrup at home?

The answer is that if you know how to boil water, you know how to make your own coffee syrup. The most difficult part is the flavoring. If you’re just looking to get simple sugar syrup, hey, add equal parts sugar and water together, reduce it by half, and there you go. I have to admit, I never really got into making simple syrup - but it’s a really handy thing to have around, especially when you need to flavor cold beverages. And yes, it’s just boiling sugar and water together.

I looked up a bunch of different recipes for coffee syrups, and a lot of them have you scraping vanilla bean pods, harvesting your own hazelnuts, etc. Ugh-a-bugga. The method I settled for flavoring the syrup just uses vanilla extract.

Yes, I realize that the price of these extracts if you buy them JUST to make your coffee syrup sort of defeats the purpose of making your own syrup. However, I think most people have Vanilla extract in the cupboard - and if you’re using a teaspoon, I think it’s worth it. Based on a 2 Fl. Oz. bottle of vanilla extract that costs $3.50, I think 1 tsp should run you about 30 to 40 cents.

I’m sure that using an authentic vanilla bean pod will make it taste a ton better - let me know if you try that out. My vanilla bean plant is tired after doing all those pushups this morning.

Vanilla Sugar Syrup

1 cup sugar — $0.35
1 tsp vanilla extract — $0.35
1 cup water

Total: $0.70

Get a pot. Dump the sugar, water and extract into it. Stir it up with a wooden spoon to kind of dissolve at least some of the sugar.

Flame up that pot with a medium flame. I wouldn’t walk away, because it won’t take that long. I’d also stir the pot once in awhile. Don’t watch the pot too hard, or it wont boil. Haha.

When it starts to boil, then reduce the heat and simmer the mo-fo. Everyone says to reduce it by half, but my eyes aren’t very accurate. So it’ll be about 4-7 minutes I think. It won’t really thicken up THAT much, which is correct because the syrup that you buy is pretty watery as well.

Let it cool, and that’s pretty much it. Congratulations.

This whole shebang seems to result in about 1 1/3 cups of syrup, or, if my shoddy math (and googling) is correct - about 1/3 Liter. So, 750ml (3/4 Liter) of Torani costs at the cheapest, say $5. That same amount of homemade coffee syrup would be, uh, about $1.60? Please don’t check my math work, I’m that embarrassed.

In any case, $5 versus $1.60 seems worth a shot. I suspect that the price will change dramatically if you use real vanilla bean pods, or if you try other extracts like almond or hazelnut. Who knows. The syrup I made seemed to be adequate, although it definitely wasn’t as fragrant. I might try doubling the vanilla extract next time or something.

The consistency of the syrup is about right. It doesn’t seem like it’d be sticky, but I did spill a considerable quanity on the stove top. The resulting mess was both sticky and tasty, though not in that exact order…

One thing I noticed is that while I don’t require any of the preservatives that Torani puts in their syrup, they also sometimes add stuff like citric acid. I didn’t notice it at all until I tasted the store-bought and homemade coffee syrup side by side. The citric acid definitely adds a little something, a bit of a zing. I haven’t thought about experimenting with stand-ins for the citric acid yet - maybe some lemon?

I know some folks also recommended using brown sugar in some of the recipes - I think I might give that one a go later. Others try to use homemade caramel. But I think I’ll leave that one to other people. Boiling sugar and water for 5 minutes is plenty dangerous enough for me right now.

Hola. I’m JA, and yet the amount of Mexican food cooked in our household when I was a kid was pretty significant. I grew up on it. Granted, it was kinda “fake” Mexican food - the kind that the Better Homes and Gardens included in their cookbooks in the 1950s in order to show how ethnically diverse they were. But still, it was better than Taco Bell. Not that I didn’t eat at Taco Bell frequently too.

To this day, it’s kind of stuck with me. I would say Mexican food is my favorite cuisine. When people learn I don’t eat sushi, sashimi and wasabi, they usually say, what kind of freak Japanese person are you? Yes, I’d rather eat a plate of enchiladas than a plate of sashimi any day. Well, I do eat a lot of rice.

The story is that my step-grandfather, who was born here in the 20s in the OC, learned to really like Mexican food. And that was passed down to my mom, when she came over after the war. I guess I’m continuing the tradition. My dad and brother aren’t as huge fans of it.

The complaint I hear the most from Asian Americans about Mexican food is that they don’t like the cumin flavors. They say it smells like B.O. Yeah. And natto, fish sauce, stinky tofu and durian smell like farking flowers.

(By the way, a post about Natto is coming soon.)

We make quite a few enchiladas and enchilada-type casseroles at home nowadays. For some reason, I’ve never really thought about making my own enchilada sauce. I usually buy the cans, made by Ortega or La Palma or whatever’s on sale.

One thing I always noticed, when you get red sauce enchiladas at a halfway decent Mexican restaurant, the sauce seems a little different than what you get out of a can. I think it’s less tomato-ey and more brown in color. When I made my own, I discovered that sure enough, it’s more like what they have in restaurants.

Actually, the first time I made the sauce was when I was all set to roll up some enchiladas and I discovered we didn’t have any cans left. I was too lazy to drive to the store. I think some people may not like this type of enchilada sauce because it’s not what they’re used to. It has a slightly bitter note to it. I like it a lot better, however, and I think it comes in a little cheaper than buying cans.

Now, as I’ve said before, every time I try to do the old recipe under $3, I get 99 people writing in telling me that I haven’t calculated the price of a pinch of salt correctly. My response has always been that it’s not so much the exact price you should be concerned with. It’s the fact that you’re making this at home, instead of buying it in a can. Five cents misquoted here and there isn’t going to make a lot of difference.

The amount of mail I get about it is tiring, but I’ve decided to do the recipes again. And yes, there are a whole lot of blogs and content sites who’ve jumped on the cheap bandwagon and started doing “recipes under $X amount”. I’m proud to say I was doing it since the beginning, before it was cool. I may have not had the original idea, but this blog was one of the first to do it.

Enchilada Sauce

4 tbsp white flour — $0.05
1/4 cup cooking oil — $0.05
2 tbsp chile powder — $0.05
4 cloves garlic, smashed — $0.10
1 cup tomato sauce - $0.30
1 tsp salt — negligible
Cayenne pepper if desired
2 cups hot water

Total: $0.55

Get a pan. Get a wooden spoon. Well, you don’t need a wooden spoon, but I like it better. Also, it might work better if your pan is not a non-stick variety. But whatever.

Over low to med heat, brown the flour and chile powder. Make sure to stir it pretty frequently, scraping into the corners. I forget how long it takes, probably a few minutes. Just try not to burn it. If it starts to smoke, take it off heat.

Then add the oil and mix it into a paste. You could probably do the oil first and make a roux, but the recipe I took this from said flour first.

Slowly add the water and tomato sauce, stirring frequently until you get the right consistency. You can fix it by adding more liquid, so don’t add too much to start. Throw in the garlic cloves and salt to taste. Add cayenne pepper if you like it spicy. Simmer it on low until thickened slightly. It’ll probably be about 20-30 minutes. Off heat, remove garlic cloves and let it cool a bit. You’re ready to make enchiladas.

This recipe is an adaptation of one I found online somewhere. I can’t remember which one it is. It’s about good enough for a medium pan of enchiladas, depending on how wet you like your enchiladas. You can easily multiply the quantities in the recipe to get more sauce. You may want to mess around with the amount of garlic. Also, this is a “smooth” sauce - I’ve seen many others that include crushed tomatoes or sauteed onions for a chunkier one.

I dunno if toasting the flour is really necessary, but it did seem to take the uncooked flour taste away from the sauce. Just be sure you don’t burn the flour.

I omitted cumin in the recipe because I didn’t think it was necessary. You can throw some in, and for that matter, any other spices you want. The cayenne may not be necessary if you’re going to add heat to the enchilada in other ways. I increased the tomato sauce from 2/3 cup to a full cup - I think some people may like even more tomato taste in it. To get the right consistency you may need to add more or less water as well. This sauce will keep pretty well in the fridge for a week or so.

By the way, enchiladas are one of the messiest things I’ve ever cooked. I don’t know if it’s just me, but I always make a huge mess and use up a ton of dishes. I always feel like a four year old after making them. Wait, I always feel like a four year old anyway…

Ga Ga Goo Goo, Coo Coo Ca Choo.

Hi hi hi. I’m on a Cheesebread Mission.

I’ve been like this for several months now. Baking up Bread and Cheese. And Bread. And Cheese. And Bread. And a few Jalapeño peppers thrown in. More Cheese and Bread.

It all started about 25 years ago. Ever since I was a young cheap eats brat, my parents had been taking us on trips from Los Angeles north to the Mammoth / Yosemite area for camping nearly every year. This is a 400 mile or so drive. For you east coasters - that’s probably going through at least 3 or 4 states, but here in California it’s just a long drive through the same state.

Anyhow, one of our favorite stops along the way has always been Erick Schat’s Bakkerÿ up in Bishop, CA. We would always pick up some of their Original Sheepherder Bread (introduced into the Owens Valley area during the Gold Rush), and my absolute favorite was the Jalapeño Cheese Bread variety.

The bread is fairly dense but has a chewy quality. It’s not made up of air like a lot of other artisnal breads. The cheese is not distributed through the bread evenly. Rather, there are enormous clumps of orange cheese and peppers in the middle. In fact, there is a gigantic cavity in the center of each flat loaf of bread where all the cheese has accumulated. The entire loaf is extremely heavy because of all the cheese inside of it.

For years now, I’ve been wanting to try and make this type of bread at home because it was too long to wait an entire year to get some. The key came within the past few years or so when I discovered “No-Knead Bread” which was made (in)famous by Jim Lahey in a NY Times article. As I got more confident with bread, I decided to go on a mission.

That mission is to make cheesebread similar to Schat’s.

Now, it’s no big deal to make a cheesebread. I see Vermont Cheese Bread this and Hong Kong style Cheese Topped Buns that.

No, no, no.

I want the cheese to be a big fricken block inside the bread. Crowd Cheer: When I say “bread”, you say “cheese”. I want a big ass cavity (oh, the jokes) inside the bread with the cheese and jalapeños sticking to the walls. I don’t want the cheese integrated into the bread like most recipes insist on.

Needless to say, I’ve had a difficult time. But through experiments, I’ve got it almost right. I think the problem is that not too many people actually WANT a bread to turn out like this. Thus, I haven’t seen many recipes for the cheesebread I’m trying to make. The other problem is that I’m not a very good baker to start with.

I’ve gotten close - but I’m still on my Cheesebread Mission. What I’ve got in my favor is that I’m an obstinate, stubborn SOB.

I have a feeling that a huge part of the failures so far have to do with trying to do this at home where my oven is just passable at best. The other part may be that I’m not adding in the correct percentages of everything (or even have the wrong ingredients), and also, I’ve resigned myself to using a Silpat on a cookie baking sheet. No pizza stone, etc.

Here’s one of the latest incarnations of the Faux-Schat’s Cheese Jalapeño Bread. It actually looks pretty good - this is the closest I’ve gotten. The top of my bread is more smooth, while I know the Schat’s one is rugged looking. The melted cheese has caused a large cavity or two to open up inside the bread. I gave up using an egg-based type of bread for now. I’ve been sticking to a really basic boule type recipe. For the record, here is what I’ve done so far.

Jalapeño Cheese Bread

3 1/4 cups unbleached white flour
1 tbsp active dry yeast
1.5 - 2 tsp kosher salt
1 cup hot water
1/2 cup cold milk
1-2 tbsp melted butter, plus more for brushing
1/2 to 1 cup shredded cheese (your choice)
2-3 sliced fresh sliced Jalapeños

I’ve been using either sharp cheddar or jack cheese since I believe that’s what Schat’s uses. I also use fresh Jalapeños, but I think you may be able to use those pickled slices in jars that go on nachos.

Get a large bowl, with a plastic loose fitting lid. Add hot water, milk, melted butter into the bowl and mix. Then add the yeast. Let it sit for awhile, it should foam a bit. IMPORTANT - you’ll kill the yeast if the liquid is too hot. It should be lukewarm, a little above body temp. If it’s too hot, wait awhile to add the yeast.

Next dump the flour and salt into the mixture. You can use your hands, but I like to use a rubber spatula to mix to start, then switch to wet hands. Get it all mixed, it should be kinda wet and sticky. If not, add more water. If too wet, add flour. Cover it, let it rise for about 2 to 2.5 hours in a warm place.

Sprinkle the top lightly with flour. Get some flour on your hands, it helps. Take out the dough (you may need to use more or less dough depending on the size you want) and cloak it. What the fricking hell is cloaking? While holding the dough in your hands, take the top of the dough and stretch the surface down to the bottom, rotate it a quarter turn and do it again. The idea is to have a smoother top surface while the bottom is more bunched up. I think that’s the idea anyhow.

Ok, then place on a wooden cutting board that has some flour on it. Get a rolling pin with some flour on it. Roll out the dough into a sort of oval. Or, you may just be able to stretch it with your hands instead. You might need to wait a bit because the dough will return to its normal shape. Sprinkle the cheese on top of the dough - you want good coverage but not an excess of cheese. Then evenly distribute the peppers over the cheese. Roll up the dough gently, and tuck the ends in underneath.

Put it on a Siplat (or other silicone type baking sheet) on top of a cookie sheet. Dust the top with flour, cover with plastic wrap and let it rise for about 1.5 - 2 hours.

Twenty minutes before you’re ready to bake, get the oven to about 400 degrees. I’ve had trouble with the temp and time, so you’re going to have to play around with it. Basically, put the cheese bread on the cookie sheet into the oven and bake for about 25-40 minutes. Around 5 minutes before you’re done (whenever that is), take some remaining shredded cheese and sprinkle it on top of the loaf.

When the loaf is done, take it out and brush it with melted butter. Let it cool, for an hour at least. When completely cool, store it in a ziploc bag.

Problems I’ve had so far are many. Early on, I found that cutting cheese up into cubes and incorporating it into the dough is not the way to go. You end up with tiny pockets of cheese, which is nice, but not a large cavity of cheese and peppers. You should shred the cheese and layer it on top, then roll the dough up. This creates a sort of spiral of cheese cavity in the middle. I believe having all that cheese clumped together is important in cavitation - the steam from all the cheese and peppers makes the large hole in the middle.

Egg based cheesebread have not worked as well for me, though I’m not entirely sure if Schat’s uses eggs in theirs. You may have to vary the amount of yeast and water as well to get a good rise.

I’d be interested to hear if anyone has tried to make this exact type of bread before. Remember, I’m not interested in cheese interspersed within bread - it HAS to be a big gigantic hole in the loaf with cheese and peppers in it.

One last thing - OMG do NOT touch your eyes while handling Jalapeños. It is TEH Painful…

And a Happy Stuffed Sausage Bread New Year to you too.

I had a nice little dollar store Cheap Eats post all ready to go today. But that’s gotten preempted (much like all my favorite shows are preempted by stupid American Football nowadays) by some crazy Stromboli action.

I know it’s hard to believe, what with my dumblefingery baking skills, but I actually made a practical approximation of a Sausage Stromboli just an hour ago in the oven. I couldn’t believe it either. I hope this is a harbinger of Cheap Eats Baking to come for 2009.

I know you’re supposed to use a pizza stone for this kind of stuff, but I was able to make one using just a Silpat on top of a cookie baking sheet. I think because the dough was thin, it didn’t matter as much. It didn’t have as crunchy a crust as a real pizza, and the cheese leaked out of the bottom, but the end result was pretty amazing. I did use a broiler tray for steam this time, so maybe that helped the crust. This one had canned tomatoes, jack cheese and cooked Italian sausage in it.

It’s about this point that I need to confess that the recipe for the stromboli comes straight outta Artisan Bread in 5 Minutes a Day (abbreviated as AB5MD from now on) which I got for Xmas. I really think they should’ve taken out the word “Artisan” - it tends to scare non-bakers like me away. At first I thought it was some frou-frou book written by a poofy-hatted chef in Limoges. They should’ve just said Amazing Bread in 5 Minutes a Day.

I hate to be one of those “book boosters”, but this bread tome is pretty damn good. I started off before this book going down the Jim Lahey No-Knead route (google it, for the NY times article, since the bastards prevent hotlinking). That recipe was the revelation, and this book extended it by letting you keep batches of pre-mixed dough in the fridge for 2 weeks.

Earlier, I’d experimented with making your own yeast - but I’ll save that topic for another day. Plus, it’s a little more inconvenient and requires more time. I just used the standard yeast packets.

I’m only on the basic master recipe in AB5MD which uses water, salt, unbleached white flour and storebought yeast. But it’s been good enough for most everything - however, I was surprised it worked well for the Stromboli because I didn’t have a pizza stone. Also, I’ve been using a combination of the Lahey method and AB5MD method for all the bread. Basically, I said forget the pizza stone and used a non-stick cast iron pot like Lahey recommended. Use the cover for 1/2 the cooking time and you don’t really need to use a steam tray. The bread comes out pretty good, though not perfect. The dough recipe is just an ordinary 6-3-3-13. That’s 6 cups lukewarm water, 3 tbsp yeast, 3 tbsp kosher salt, 13 cups flour. Mix it, cover and let it stand for 2 hours and put it in the fridge. That is all - enough dough for 8 1lb loaves. Halve the recipe if it’s too much to store.

I’ll try get a full recipe up for the stromboli, maybe an AB5MD book review as well, when I get to the other enriched doughs of later chapters. For now, it’s pretty darn good and cheap eats. It’s great to be able to make larger batches in advance instead of just one at a time like the Lahey method I was using.

Eggo-licious.

This was meant to be a longer post plus recipe on the merits (and pitfalls) of the Egg Salad Sandwich. I was going to get all fast and furious with the egg jokes too. But I’m still gurgling around in the bloggity-mosh pit on Cheaplander trying to implement things and track down various blogbugs. They bite, ouch.

So I’ll leave all the eggxtras for another day. Oh, before I go: I did have one tip for cooking hard boiled eggs. I’ve forgotten if I already posted this. Actually, this idea is originally from ex-jailbird Martha Stewart.

To get really nice, fluffy, but moist yolks for hard boiled eggs, place your eggs in a medium pot and cover with cold water. Crank up the heat - but don’t walk away. Because if you’re like me, you’ll forget the eggs are on the stove. When the water just begins to boil (but before it’s all going crazy-bubbling-with-the-cheezwiz), turn off the heat and put the lid on the pot securely. It needs to be pretty well sealed.

Then, just leave it for 12-15 minutes. I think everyone’s preference for yolk tenderness is different, so you may need to adjust the time. The carryover heat cooks the yolk nicely. We’ve been using this method pretty exclusively for years now.

(Oh, I’ve listed this post in the 3 dollars or less category, even though there’s no real recipe. But yeah, it definitely comes in under 3 bucks. Probably could make a half dozen egg salad sandwiches for that.)

One last thing - if you have a good egg salad recipe or any eggstra special ideas, please leave a comment. By the way, I like my egg salad with chopped ham in it - you might have been wondering if those pink things were red onions. Nope, it’s ham. I also chop the onion (green or white) eggstremely fine - I don’t like biting into chunkety chunks. But to each his own I guess…

I had a friend in college who once subsisted through all his finals on nothing but grilled cheese sandwiches.

Regrettably, this is not his story. =)

Nevertheless - I have eaten many a grilled cheese in my day. It’s cheap and fast, takes no special skill. You can dress it up any way you like. A “recipe” isn’t really needed - but people seem to love it when I attempt to calculate the price of single slice of cheese and a tablespoon of butter. I haven’t the heart to tell them I’m making it up usually. Man, I’m not going back and looking at grocery receipts and dividing each item on the calculator!

Grilled Cheese

2 Slices Bread — $0.15
1 Slice American Cheese (or other meltable) — $0.20
1 Tbsp Butter or Margarine — $0.10

Total: $0.45

Use a pan (or pancake griddle) that will fit the 2 slices bread. Put on low to med heat. You want to have enough butter to coat the bottom, so the entire bread surface gets crisped. When the butter is melted, put the bread in the pan. Put the cheese down on one slice of bread. Some people like to wait until the bread is cooked, flipping it once, and then putting down the cheese.

Either way, keep checking the bottom of the bread with a spatula so it doesn’t completely burn. When cheese is sufficiently melted, and bread sufficiently toasted flip the piece of bread w/out the cheese onto the other one. Take it out of pan, cut it if desired, and enjoy.

I’m a huge fan of grilled cheese done in this manner, but you can make it even simpler by just cooking it in the toaster. Or, don’t use butter in the pan. I tend to go with the butter if possible. It’s not as good for you, but I remember my mom making them this way on the stove.

Continue reading “Grilled Cheese Sandwich” …