Peanut Butter and Banana Wrap or Sandwich

This couldn’t be much simpler, but the combination of crunchy peanut butter, banana and honey is a favorite around here. You can serve this for breakfast or stick it in the lunch box. It also makes a great snack any time of the day. Try it on different types of breads and different wraps.

Since the bananas are mixed with a bit of lemon juice, they don’t brown, making this a perfect portable meal or snack.

Crunchy Peanut Butter and Banana Wrap or Sandwich
  • 2 medium bananas, sliced
  • 2 tbsp lemon juice
  • 2 tortillas or 4 slices of bread
  • ⅓ cup crunchy peanut butter
  • 1 tbsp honey
  1. Place the banana slices in a bowl and add the lemon juice. Gentle toss until the banana slices are well coated with the juice.
  2. Spread one side of each tortilla or slice of bread with the crunchy peanut butter and layer with the banana slices.
  3. Drizzle with the honey and roll/ top with the other slice of bread.


Small sandwiches with peanut butter and banana

Traditional Reuben Sandwiches

My family loves, loves, loves Reuben sandwiches. And, the truth is, when we order them at a restaurant, we are usually disappointed. This is the recipe that we make now instead of ordering out. Hot off the skillet with the cheese all melted… there’s no reason to get them anywhere else!

Reuben Sandwich Recipe
  • 12 oz thinly sliced corned beef
  • butter, softened to spread
  • 8 slices pumpernickel bread, or dark rye
  • 8 slices Swiss cheese
  • 1½ cups good sauerkraut, drained
  • ¼ cup traditional Thousand Island dressing
  1. Lay 4 slices of bread out on a working surface. Divide the ingredients evenly between the 4 slices; first the cheese, then the dressing, then corned beef, and finally the sauerkraut, then top with the 4 remaining slices of bread.
  2. Put a large skillet on burner set to medium heat. Butter top piece of bread, then place butter side down in skillet. When bottom bread slice is browned, butter the top slice and flip the sandwich over, cooking until bread is browned and cheese has melted. It may help to put a lid on the skillet for some of the cooking time to give the sandwich time to get hotter.
  3. Cut and serve warm with a side of more Thousand Island dressing if you wish for dipping.


Reuben sandwich with fries on a plate


On St. Patrick's Day Everyone Can Be IrishOn St. Patrick’s Day Everyone Can Be Irish

St. Patrick’s Day gives us all an excuse to have some fun and eat delicious comfort foods.

Just thinking about corned beef, cabbage & soda bread give me goose bumps.  Those classic Irish dishes are among some of my favorite but it’s fun when you can find new recipes that make your tummy happy.

Since St. Patrick’s Day is just around the corner I thought it would be nice to put together some recipes and crafts and create a kindle ebook to celebrate.

You’ll find delicious Irish food along with a bunch of crafts that your family will enjoy creating together.

And remember, with all Kindle ebooks, you don’t need a Kindle to download them. Amazon makes it easy to put right on your computer, laptop, or other e-reader or device. And the price is right, too!

Wrap It Up – Simple Sandwiches For Busy Families

One of the greatest ‘inventions’ in the world of kid-friendly meals is the wrap sandwich. This summer, I discovered how perfect wraps are for our family.

As many of you know, we have been living between two houses. Hours on the road and working on the house meant many of our meals had to be ‘grab and go’ style. Again and again, I turned to simple wrap sandwiches.

Now that it’s back to school time, I once again realized just how often we need to grab dinner fast. With our daughter getting older, there are many more after-school activities to attend. This means either eating quickly before the event or having something simple when we get home. Either way, the wrap sandwich seems to fit the bill.Burrito BLT Wraps

I like wraps because they are versatile, easy to make, and easy to take. I can make up a batch of ‘made to order’ wraps using small tortillas, or do a big assembly line using larger tortillas and cut them up to share.

I can also choose between a variety of tortillas including spinach, sun dried tomato, whole wheat, and even low carb. I can grill them, warm them, or serve them cold.

The wrap sandwich has become almost indispensable in our house. If you’re busy, I’m sure you’ll find wraps a great way to feed your family on-the-go, too.

Here are a few recipes I thought I’d share just to get you started if you haven’t already put wrap sandwiches to work for you.


Sweet Creamy Peach Wrap

  • 2 small ripe peaches or other stone-fruit, peeled and sliced thin
  • 4 Tbsp Ricotta cheese
  • 2 Tbsp peach preserve
  • 2 small tortillas

Put the sliced fruit and ricotta cheese in a bowl and toss together until combined well.
Lay out the tortillas and spread peach preserves evenly on each one, just in a thin layer a little away from the edge.
Spoon the peach and ricotta cheese mixture evenly over the tortilla.
Start folding up about 1/3 of the way, tuck both sides, and roll up all the way.
Keep cold until ready to serve.
This makes 2 fruit wraps.

California Banana Snack Wrap

  • 2 small tortillas (choose whole wheat for best flavor)
  • 4 Tbsp whipped cream cheese (the stuff in the tub)
  • 2 Small bananas, sliced nice and thin
  • 4 Tbsp golden raisins (can use regular raisins, but golden are pretty)
  • 4 Tbsp slivered almonds
  • 1/4 tsp cinnamon powder

Lay the tortillas out on a work surface and spread cream cheese evenly on each, keeping a little way away from the edge.
Arrange the banana slices in the center of each, dividing evenly, then the raisins, then the almonds. Sprinkle the cinnamon over.
Fold up the edge nearest you about 1/3 of the way, tuck in both sides, then continue rolling to form the wrap.
Keep cool or cold until serving.
Makes 2 small fruit wraps.

Easy Cheesy Breakfast Wrap

  • 1 large whole wheat tortilla
  • 2 eggs, scrambled
  • 2 slices bacon, diced, fried and drained
  • 1 Tbsp favorite salsa
  • 1/2 cup finely shredded Cheddar cheese

In a large dry skillet over medium-high heat, quickly toast the tortilla on both sides. This will only take about 30 seconds on each side, so watch closely. Remove to a work surface or plate.
Spread the scrambled eggs into center of the tortilla, sprinkle on the bacon bits, then spoon the salsa over evenly, and top with the Cheddar cheese.
Start rolling the tortilla away from you, tuck in both sides, and continue rolling to form a sealed wrap.
May be served at room temperature.

Classic Club Wrap

  • 1 Tbsp room temperature cream cheese
  • 2 Tbsp mayonnaise
  • 1 medium size tortilla
  • 2 slices bacon, fried crisp, then crumbled
  • 2 to 3 pieces thin sliced turkey breast meat
  • 4 grape tomatoes, halved
  • 1/4 cup mixed salad greens

Mix together in a bowl the softened cream cheese and mayonnaise until well blended.
Spread this mixture evenly on the tortilla close to, but not touching the edge.
Arrange the remaining ingredients in the center of the tortilla; first the bacon, then the turkey, then the tomatoes, and finally the salad greens.
Roll up into a wrap – take edge closest to you, fold forward, fold in both right an left edges, then continue rolling up your wrap. Seal and refrigerate until needed.
This will make one large wrap or can be cut in half to serve 2 smaller lunch size wraps.

Dressed Greens Fish Wrap

  • 1 cup cooked fish, flaked or cut up bite sized
  • 1 cup finely shredded cabbage
  • 1 small cucumber, peeled and diced
  • 1 small Roma Tomato, diced
  • 2 green onions, chopped (including green tops)
  • 3 Tbsp tangy salad dressing (like Italian) or vinaigrette (your choice)
  • 1 large spinach tortilla

In a bowl, toss together the lettuce, cucumber, tomato, onions, and salad dressing.
Warm the tortilla quickly in a large dry skillet, flipping once; remove to a plate.
With a tongs or slotted spoon, arrange the salad ingredients in the center of the tortilla.
Top with the cooked fish.
Start forming wrap by folding the edge nearest you over a bit, then tuck in both the right and left sides, then continue rolling.
Serve immediately or refrigerate to serve later.

These are just a few examples. We have found you can wrap up just about anything. What have you tried turning into a wrap sandwich? I’d love to hear your ideas.

p.s.  If you have having trouble getting the hang of wrapping up your tortilla, you’ll find a video in this post to help:

I Highly Recommend Back 2 School Survival Guide

Chock full of tips, ideas, and suggestions that help families get organized and prepared for back to school covering everything (and much more) from establishing routines, packing lunches, completing homework, and purchasing school supplies to dealing with bullies, volunteering in the classroom, maintaining multiple schedules, and teaching responsibility.

Plus you’ll get:

  • Student Planner
  • Master Family Planner
  • Sample/Customizable Routines
  • School Information Sheet
  • Schedule Adjustment Worksheet
  • Countdown Maze
  • My Favorites Worksheet
  • Grocery Planner
  • Family Fun Worksheet
  • School Goals Worksheet
  • Classmate Contact Sheet
  • Important Dates At-A-Glance

It’s a great guide and ebook and I’m in love with the cute and helpful printables. Take a look at

Frugal Bologna Sandwich Spread

I made this spread when my boys were small…we all still love it.

1 to 1 1/2 lb. bologna(store brand on sale is fine)ground in blender.
3/4 c. pickle relish (home canned if you have it)
3 Tblsp. minced onion
1 Tblsp. Worcestershire sauce
1/2 to 1 c. mayo-type salad dressing (to your taste)

Mix all, put in containers and store in fridge.
Serve on plain or toasted bread with lettuce.

Black Friday Shopping Day Ham Sandwiches

  • 1 1/2 cup leftover ham, chopped
  • 1/2 cup mayonnaise
  • 2 Tbsp pickle relish
  • 1 Tbsp Dijon mustard
  • 1 tsp grated onion
  • salt and pepper to taste
  • kaiser rolls or other sturdy bread

In a food processor, put the ham and pulse until finely minced.
Put in a bowl and add the remaining ingredients; taste and season as desired.
Spread mixture on bread, bun, or crackers for a quick lunch or dinner on a busy shopping day after the holidays.

Baked Bean Sandwiches

I believe this may fall under “frugal tips”. My mother was a little girl during the depression and remembers her dad making homemade baked beans (quite a treat)! Her fondest memory was what they did when there weren’t enough baked beans left to go around. They made open face baked beans sandwiches.

Place slices of bread on baking sheet
Spread each slice with baked beans
Cut a slice of bacon in half and criss cross on top of beans.
Place under broiler till bacon becomes crisp

Of course the number of sandwiches depends on how many bbeans you have.

(Even without the bacon, makes a good treat)

Egg Sandwiches

As a young girl, my mother always made these. I was disgusted at the thought of eggs on a sandwich, and always turned my nose up. once moved out on my own, money was tight, and i decided to try it. boy was i surprised! they are absolutely wonderful and now that ive got kids of my own, they ask for them on a regular basis. thoroughly enjoy ~ fix your sandwiches how you like ’em. if you want a slice of cheese, add it. if you like a slice of tomato or lettuce or onion, add it.

scramble desired amount of eggs in a tbsp butter.
spread mayo or miracle whip onto bread,
add scrambled eggs.

Trade-Proof School Lunch Sandwich

  • 4 slices bread
  • 1/4 cup peanut butter
  • 2 Tbsp orange juice or apple juice
  • 1/4 cup apples, chopped fine
  • 1/4 cup raisins
  • 1/4 cup chopped peanuts, chopped walnuts, or crushed Cheerios

Put the peanut butter and juice in a bowl and whisk together until smooth, then add the apples, raisins, and whatever you choose for the ‘crunch’ element.  Spoon mixture onto bread slices, spread out and top with second slice of bread to make sandwich.

The orange juice keeps the apples from getting too brown, but be sure to wrap tightly in plastic.

This is a favorite sandwich of ours because it’s so versatile.  If we don’t have nuts in the house, we just crush up cereal like Cheerios.   Peanut butter and apples go naturally together and this way you can turn them into a filling lunch.  Use a good whole wheat bread for extra nutrition.

Zucchini Jelly

Did you know that you can make a delicious zucchini jelly with all that fresh squash in your garden? The strawberry and pineapple flavors in this recipe balance nicely with the zucchini for a yummy jelly even your kids will like.

Zucchini Jelly Recipe

  • 6 cups shredded zucchini
  • 1/2 cup lemon juice
  • 6 oz (small box) strawberry jello
  • 6 cups sugar
  • 1 cup crushed pineapple

Place zucchini and a little bit of water in a saucepan and boil until the zucchini has softened. Add sugar, lemon juice and pineapple. Remove from heat and mix in jello. Transfer to clean jelly jars. Place jars in a water bath to seal the jars.

The Hillbilly Housewife Recommends – Dining On A Dime

The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.

Order your copy today at

Cream Cheese And Cucumber Sandwiches

Cream Cheese Cucumber Sandwiches aren’t just for fancy tea parties. They make for a wonderful light lunch in the summer time. The flavor is so light even kids enjoy them (though I usually leave the chives off for them).

For a fun lunch with your daughter or granddaughter, make a batch of these along with a pot of herbal tea and invite her and her favorite dolls for a tea party :)

Cream Cheese Cucumber Sandwiches

  • 2 medium cucumbers (seeded and chopped
  • 8 oz. cream cheese (softened)
  • 1 tsp. chives (finely chopped)
  • 1/2 tsp salt
  • 1 stick of butter
  • 1 loaf of bread

Peel cucumbers,remove seeds and chop. Mix in cream cheese,chives and salt. Spread a thin layer of butter on each slice of bread. Then spread cucumber mixture on top of buttered bread and top with another piece of bread. Cut the crust off the sandwich and cut diagonally. Chill for at least 2 hours. before serving.

If you are making these for a fancy tea party for little girls take some large cookie cutters (flowers, stars and hearts work well) and use them to cut the finished sandwiches into fun shakes. Do not cut the crust off or cut the sandwich diagonally. Just press the cookie cutters into the finished whole sandwiches.

You’ll have quite a bit of leftover sandwich. They make a quick lunch for you.

The Hillbilly Housewife Recommends – Dining On A Dime

The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.

Order your copy today at

Carrot Spam Spread

6 eggs boiled and chopped
3 medium carrots grated
1 can spam ground (or 1 pound ham)
1 small onion finely chopped
1 small green pepper finely chopped
salt and pepper
Miracle Whip or Mayo(add the amount you like or until spreadable.)
Mix all ingredients together and let set in refrigerator for at least one hour. This makes a lot of sandwiches or works great on crackers. I also have made this using left over roast pork.
My Aunt gave me this recipe years ago. I don’t know where she got it from. Hope you enjoy.

Grown Up Grilled Cheese

We all know how great tomato soup & grilled cheese go together. I like to make a little different grilled cheese sandwich for the grown ups. I use Pepper Jack cheese and cracked wheat sourdough bread(bought at Trader Joe’s), and cook in the traditional way in a frying pan with butter.

Crockpot – Memphis Brewed Pulled Pork

  • 1 can beer
  • 1/4 cup Worcestershire sauce
  • 1 Tblsp. ground mustard
  • 1 Tblsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/4 cup brown sugar
  • a few sprinkles of red pepper flakes
  • 3 lbs pork shoulder roast
  • 1 medium size yellow onion, diced
  • dash of salt and pepper

*Cole slaw

In a large glass bowl, put the first 7 ingredients and whisk together well.  Add the pork roast, onion, and salt and pepper to the bowl.  Make sure the pork is covered well.  Let this sit for about 10 minutes, turning once or twice.

Put this entire mixture into the crockpot and cook on LOW for about 8 to 9 hours, or a little longer until the meat is absolutely fork tender.  When the pork is totally done, remove it from the pot and set it on a platter or cutting board.  Cut the roast in half, then take two forks and start shredding the pork.  Be sure to pick out any bones or gristle you find.

Put the pulled pork back into the crock pot and let it cook again in the sauce on LOW for an additional 30 minutes to 1 hour.

Serve on good rolls or buns with an assortment of toppings, like yellow mustard, extra barbecue sauce, and hot pepper sauce.

*The “Memphis” part of this recipe means you’ll top your pulled pork sandwich with cole slaw!

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

Crockpot Sweet Pulled Pork Sandwiches

  • 4 lbs pork butt or shoulder roast
  • 2 large onions
  • 1 can 7-up or Sprite
  • 1 small bottle Sweet Bay Ray’s barbecue sauce

Cut the onions into small chunks and put one of the onions in the crockpot. Put the roast in and cover with the other onion.  Pour the 7-up or Sprite over the top.  Put the cover on and cook on low heat for 10 to 12 hours.  Don’t be lifting the cover to peek… it will cook fine without you looking at it.  Lifting the cover off causes a lot of heat loss and slows down the cooking.

After the pork is totally cooked, turn your crockpot off, and remove the pork from the crockpot, setting it in a large pan or on a cutting board.  Remove the onions from the slowcooker using a slotted spoon and set them aside.  You can leave the liquid in the crockpot if there isn’t more than a cup.  Strain it to make sure there are no bones or gristle left behind.

Now, start pulling the pork apart.  I like to cut the roast in half, then start shredding it with two forks.  Pick out any pieces of gristle or bone you run across.   Be sure you don’t have any really long strings of meat.  When the pork is all pulled apart, put it back in the slow cooker along with the cooked onions.

You can add your barbecue sauce now and stir it all together.  Even though the ingredients say to use a small bottle, buy a bigger bottle in case you want to add a little more sauce to the pot, and you’ll want a little on the side to serve.

Put the cover back on your crockpot, and turn it back on to low and cook for about 3 hours, but you can let it cook as long as 5 hours if necessary for the timing of your meal.

When you’re ready to eat, have good buns or hard rolls ready.  You’ll also want to have a little warmed barbecue sauce on the side, as well as hot pepper sauce, and yellow mustard.  Of course if you’re serving your pulled pork sandwiches in true Southern style, be sure to have the ultimate garnish for your sandwich… cole slaw!  Enjoy!

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

Hot Chicken Sub

Makes 6 Servings

  • 6 frozen breaded chicken breast patties
  • 1 (16-ounce) loaf French bread, cut horizontally in half
  • 1/2 cup creamy Italian dressing
  • Lettuce
  • 1 large tomato, thinly sliced

Prepare chicken as directed on package.
Spread cut sides of bread with dressing. Layer lettuce, hot chicken patties and tomato on bottom half of bread. Top with top half of bread. Cut into slices.