That moment of bliss when licking butter from your fingers...

I salivate as I lift the feast to my lips. As I press my fingers into the grilled flesh the warmth from the juices run, tracing the palm of my hand. My mouth opens wide, my tongue gliding the guilty pleasure inward. My breathing becomes heavy and my carnivorous instinct takes over as my teeth penetrate the layers of sweet and savory. My mouth chews, my tongue pushing, my teeth grinding encouraging the orgy of flavor.

Grilled Pineapple, Ham and Cheese Sandwiches

Ingredients:

1-1/2 Pounds Brown Sugar Ham, Sliced

1 Pineapple cut length wise into 1/4” thick slices (Not from the can)

1 Loaf of Good White Bread (I use Granny Sycamores)

1 Package of Tillamook Medium Cheddar Cheese-pre sliced for convenience

2-4 Tablespoons Coconut Oil or Butter

Let’s get cookin.....

1. Pre heat electric griddle or non stick pan.
2. Cut pineapple to fit bread. One good slice is better than a bunch of pieces.
3. On one side of the griddle lay slices of ham, don’t be stingy stack it up a good inch thick. Heat until juices start to flow then flip over and place one slice of the Tillamook cheese on the heated side.
4. On the other half of the griddle melt butter or coconut oil and lay two slices of the bread down.
5. Lay a second piece of Tillamook on one half of the bread.
6. Place one slice of pineapple on the griddle, let heat for approximately 10 seconds then flip heating the other side.
7. Slide cooked pineapple onto the slice of cheese that is on the bread, by stacking this way we are preventing the pineapple juices from running into the bread and making it a soggy mess, genius right.
8. With a spatula scoop the heated ham and cheese up off the griddle and place on top of pineapple then place the second slice of bread on top.
9. Flip and grill until golden brown.

Cut on a triangle for added flair.

Something Sweet...

My bare feet scurry across the cool tile, I am headed for the fridge. Pushing up onto my toes I reach my hand into the treat bowl anticipating the complete serenity in wrapping my fingers around the Hersey with Almonds that I had purchased the day before. My heart begins to race as my hand fumbles through the contents, or lack there of in the ceramic bowl. I pull it from the fridge to find a single orange Starburst, a fortune cookie and roll of Smarties. I needed something sweet, not just any sugar rush, I needed to feel the euphoria of milk chocolate melting on my tongue with that crunchy nutty goodness.

Chocolate Chip Zucchini Cookies

Ingredients:

• 1 Cup Butter, Softned
• 2 Cups Granulated Sugar
• 2 Eggs, Beaten
• 4 Cups All-Purpose Flour
• 2 Teaspoons Baking Soda
• 2 Teaspoons Ground Cinnamon
• 1/4 Teaspoon Nutmeg
• 1 Teaspoon Salt
• 2 Cups Grated Zucchini
• 1 Package Ghirardelli Semi-Sweet Chocolate Chips
• 1 1/2 - 2 Cups Walnuts, Chopped

1. First you will want to preheat your oven to 350 degrees F.
2. Spray cookie sheets with cooking spray or line with Parchment paper.
3. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
4. Add egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
5. Stir in the zucchini.
6. Fold in your walnuts (optional), and chocolate chips.
7. Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
8. Bake for 15 to 20 minutes, or until golden
9. Do not over-bake, or you will not enjoy your cookies.
10. Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.

If by chance any survive the night, put them into a ziplock bag and place in ceramic bowl on top of your fridge.